Every early morning, if you are in Hanoi, stepping out of the house will see crisscrossing the streets with flower stalls and carts full of fragrant lotus flowers. The lotus flowers that are sold for sale are those that have bloomed so that the inner petals and petals can be seen. Lotus is brought home to plug, overnight, the flowers bloom, rounder than the bowl of soup, the petals of the rose are bright, the fragrance is fragrant throughout the room. Visiting offices and small houses, it is also easy to see vases of lotus flowers with light pink, dark pink or white colors… The gentle fragrance makes the whole room more cool and full of life. Coming to Hanoi, whenever people mention lotus, people immediately think of the famous Tay Ho lotus region. Between the sweltering summer months and the hot sun, Hanoi still has a poetic and ethereal corner, where Hanoians seem to temporarily put aside their daily busyness to wake up early to see the pink lotus buds. budding, immersed in the lotus aroma of West Lake and leisurely sip a cup of tea marinated with fragrant lotus flowers. At West Lake, when the lotus season comes, this place is likened to a picture with two colors of lotus leaves and pink of lotus petals. People are fascinated by that beautiful flower color, so despite the sweltering heat, they still have to visit West Lake to admire the lotus pond in the season. The lotus season starts from the end of June and lasts until the beginning of September. And for a long time, one of the ethereal culinary delights of Ha Thanh people is enjoying Tay Ho lotus tea, which is meticulously processed and seasoned with lotus grown only in West Lake. Marinating lotus in the lagoon is always more elaborate, but in return the tea will have a different flavor… “One of the uses of West Lake lotus is to marinate tea. In the morning when the dew is still on the lotus flowers and leaves, it is also a suitable time for tea marinating. The lotus petals are wrapped with a layer of dried tea, marinated overnight, the taste is very special “- a lotus grower in West Lake shared. Wandering in the lotus ponds in Hanoi’s West Lake at the time of lotus bloom, where many memories from the childhood of many Hanoians are kept, is a peaceful, simple and memorable feeling for the tourists. traveler… In addition to the West Lake lotus pond, in recent years, the lotus pond in An Phu commune (My Duc district, Hanoi city) has also become a photography paradise for many young people. Lotus lagoon has a relatively large area with nearly 200 hectares specializing in lotus cultivation. When the morning sun of summer comes on, it is also the time when the lotus trees wake up excitedly. The lotus leaves slowly stretched out to cover the lake as if to embrace the sky and the earth. Coming here, visitors will be mesmerized by the ethereal and pure beauty of flowers. People in An Phu commune said: The most ideal time to see lotus is in the morning from 7am. Because the fresh, cool morning air is mixed with the sweet, soothing, and unusually pure scent of lotus, making visitors feel intoxicated when they arrive and remember forever when they leave. The most impressive point here is that the lotus ponds of An Phu commune are interwoven with the overlapping limestone mountains, giving visitors a new and poetic feeling like being lost in the lotus valley. Previously, An Phu lotus pond area was a low-lying land, only specialized for rice cultivation. In recent years, households in An Phu commune have switched to growing lotus because they realize that growing lotus brings higher economic benefits than rice cultivation. Growing lotus is both economical and does not waste land, but it also becomes an attractive tourist destination for tourists to visit, take photos, and record interesting moments in the romantic lotus ponds. And when it comes to lotus, it would be remiss not to talk about Dong Thap Muoi lotus. In the past, when lotus was not everywhere, only in Dong Thap Muoi were there picturesque lotus fields that captivated people’s hearts. Lotus has also become a symbol and pride of the people of this province with the famous slogan: “Pure as lotus soul”. Thap Muoi lotus pond is located in My Hoa commune (Thap Muoi district, Dong Thap province), about 39 km from Cao Lanh city. Dong Sen Thap Muoi is considered one of the most attractive tourist destinations in the Mekong Delta. The young women in ao dai rowing boats in the middle of Dong Thap lotus pond have become a familiar and close image of the Vietnamese people. If the lotus in the North only blooms in summer, the lotus in Dong Thap is very special because it blooms all year round. Lotus is present everywhere in Dong Thap and during the flood season (about August to November every year), along with the abundance of local products and the vast and captivating scenery, the sweet scent of lotus attracts visitors. Tourists return to the lowland swamp. Coming to the lotus lagoon here, you not only immerse yourself in the poetic and romantic scenery of immense lotus flowers, but also can row a boat, fish and pick lotus flowers together with the people, enjoy the food. specialties of the western river such as grilled snakehead fish rolled in young lotus leaves, braised perch, lotus tea… As “the capital of pink lotus land”, many places in Dong Thap province are covered with the brilliant pink color of lotus flowers. Offices and schools in the city also grow many potted lotus flowers and other ornamental plants. This is also a famous locality for high-class products made from lotus. Regarding food, there are lotus tofu, lotus seed cake similar to Hai Duong specialty mung bean cake, lotus heart tea, lotus flavored tea, lotus seeds used to eat fresh such as boiled, cooked tea, stewed meat. Lotus can also be extracted to produce cosmetics, functional foods, pharmaceuticals, and especially, lotus silk and fabrics have very high value…

During the holidays, Lan Khue worked hard in the kitchen to make many delicious dishes for her family. “Miss Khue’s kitchen” entertains the whole family with many dishes from simple to sophisticated, even a taste of paint that makes people look and stunned. She once witty said that : “Posting food is afraid that people will misunderstand me as a food blogger” nice “Mrs Khue’s kitchen is open to cook during the pandemic. Cook 3 meals a day, take a bath 4 times a day.” Among those dishes, Lan Khue showed off her homemade hand rice. Hand-held rice is a typical Chinese steamed dish that not only has a unique flavor but is also easy and quick to make. It usually includes ingredients such as pork, sausages, shiitake mushrooms … or chicken hand rice with chicken, shiitake mushrooms, fresh bamboo shoots. But Lan Khue’s hand-held rice is different, it’s really “expensive” rich rice with abalone, scallops, and crab meat. Lan Khue and his rich husband. This time, the female model worked hard in the kitchen to cook for her husband and children with countless unique dishes. Here’s the hand rice dish of the beauty queen! This is abalone, scallops, crab meat / crabs. Also comes with beautiful green vegetables. Many people were surprised that they thought they bought it, but it turned out that Lan Khue cooked it herself. Friends wittily said “I thought I was watching Master Chef” or humorously “please” the beauty “Please give me 3 abalone”. Midu also admired Lan Khue’s “full topping” hand-held rice. Someone asked “Is there any dish Khue can’t cook? Dew must know how to make 1001 dishes”, the female model confessed that she did not know how to make sweets, “fruit cake is a loser”. Lan Khue’s latest dish is a European dish: Salmon with orange sauce and Minetrones soup (Italian vegetable soup). It was delicious and beautiful enough to look at, delicate, the dishes came to the dishes that she used. Looking at this attractive dish, Miss Le Au Ngan Anh had to say: “Mrs Khue’s kitchen makes a quality menu every day”. Many people also think that with this level of cooking, Lan Khue is about to open a restaurant. In addition to high-class and aristocratic dishes, Lan Khue also makes many traditional and simple dishes, but she puts a lot of effort into it. When showing off braised meat, she said it was “fat man’s favorite dish” – her husband Tuan John. The mother of one wittily expressed: “If you eat like that, why don’t you get fat. Let’s make him eat, but I eat only 1 piece. Because one person’s family is fat enough.” Bao Thy looked at Lan Khue’s braised meat, which was broken: “The color looks delicious, baby.” Lan Khue also enthusiastically passed on the secret to cooking delicious braised meat. “For delicious braised meat, everyone try marinating 600gr of meat with 4 tablespoons of fish sauce, 2 tablespoons of sugar, salt, pepper, chili and minced garlic. After making the color, put the marinated meat in the pot for a few minutes, then add coconut water/ Let’s filter it into storage. The result is not bad”, she shared. Lan Khue’s noodle dish was praised by friends: “The soup in the cooked meat is so attractive and soft”. Many people also witty asking for “ship”. Other dishes are showcased by the mother of one, including homeade rolls made from rice paper instead of flour. Broken rice. The ribs are marinated with honey until tender. Beef stew with colorful vegetables. Simple but delicious soy sauce vermicelli. Seabass coated with flour is deep fried and then fried. Stir-fried clams with cinnamon leaves. Lan Khue’s secret to making this dish delicious is to add a little chili sauce when seasoning and then add cinnamon leaves. Tofu, fried bean sprouts. Salmon head sour soup. Vegetable soup. Seaweed soup. Kimchi soup. “Fried noodles in the fridge. The fridge has grilled meat and tomatoes,” Lan Khue said. Refer to how to cook salmon head sour soup – a dish on the menu of Lan Khue’s house. This is a dish that is both nutritious and cool, and it’s not difficult to cook: Resources – 3 pieces of salmon (you can use fish heads) – 3 mint sprigs – 3 tomatoes; 1 horny chili – 1 cup of sour bamboo shoots – 2 branches of green onions; 1/3 pineapple – Spice: 2 tablespoons fish sauce; 1 tablespoon sugar; 1 teaspoon seasoning powder; 1/2 teaspoon salt – 1 purple onion; 2 cloves of garlic – 1 small bunch of coriander – Juice of 1 lemon – 1 cup of washed racks to keep in a bowl or pot to keep warm. Note c salmon selection: Choose the meat or salmon head of the fish with a bluish silvery color, the fish meat still retains its natural pink-orange color, if the eyes are still there, the fish’s eyes are clear, not opaque. Doing: Step 1: Prepare salmon With salmon, you can use fish heads, fish fins, fish bones or fish meat. When you buy salmon, you wash it with salt and a little white wine to remove the fishy smell of the fish, then rinse with clean water, drain. If it is a salmon head, then pat dry and split the fish head into 4 small pieces, this will make the broth sweeter. Then, marinate the fish with a little salt and fish sauce. Step 2: Prepare other ingredients – Tomato cut in half – Sliced ​​scallions – Pineapple peeled and cut into pieces. – Wash and squeeze bamboo shoots – Diced cilantro – Mint sliced – Minced garlic; thinly sliced ​​purple onion. Step 3: Proceed to cook salmon sour soup – Put the pot on the stove, add 1 tablespoon of oil, wait until the oil is hot, add the red onion and garlic and fry until fragrant. – Then add pineapple, bamboo shoots, 1/3 of tomatoes and 1 tablespoon of fish sauce and stir-fry for 3-4 minutes. – Next, add about 3 bowls of boiling water and cook for 5-7 minutes, then add the fish and cook for another 4 minutes. – Finally, add the remaining tomatoes with mint and spices to boil, season to taste, when the fish is cooked, turn off the stove. Step 4: Complete the salmon sour soup pot Add lemon juice and add green onions and chili peppers. Finally, scoop the salmon sour soup into a bowl or a built-in warming pot. Sprinkle with pepper and cilantro, coriander and enjoy. This soup is very delicious with rice or vermicelli. Because it is fish soup, it is delicious to eat hot. With the way to cook sour soup as above, the whole family will praise non-stop. Finished Product Requirements: – Hot salmon sour soup, fragrant with sour, mild taste, the bar of pineapple, the aroma of spices. – Particularly, salmon is soft and fragrant, not fishy, ​​meat is not dry and friable.

In recent years, the high-class West Lake lotus tea, priced from 7 to 10 million VND / kg, has been bought by many giants. Photo: PasGo. Tay Ho lotus tea has long been known as “the first natural tea”, is the most delicate tea of ​​Vietnam that no other country in the world has. Photo: Facebook According to the seller, the best lotus-marinated tea is usually made by traditional manual and star-dried methods. Photo: Facebook. The tea used to marinate lotus must be Tan Cuong Dinh tea (Thai Nguyen). The price for each pound of tea, unmarinated lotus is 3-5 million VND/kg, so when marinated in lotus, the price is up to 8-10 million VND/kg. Photo: Traéntayhominhcuong The tea used to marinate lotus must be Tan Cuong Dinh tea (Thai Nguyen). The price for each pound of tea, unmarinated lotus is 3-5 million VND/kg, so when marinated in lotus, the price is up to 8-10 million VND/kg. Photo: Traéntayhominhcuong The tea marinated lotus must be the lotus that grows in the lagoon of Quang Ba village, the pink flowers are just budding and the buds are still blooming, the lotus must be picked before sunrise, then brought back to a cup for rice and then marinated. Photo: Internet Not only the ingredients, the process of marinating lotus tea is also extremely meticulous. Must marinate 7 times, each time is a turn of rice (rice from lotus) and 1 turn of tea. Photo: Vietnamese people. Quality lotus tea is pure green tea when drinking, with a bitter taste then sweet with lotus flavor in the mouth. Photo: People of Vietnam Because the quantity is not much, if they run out, they have to wait until the next crop to order this “first tea”. Photo: Traminhnghia. Also because of the high price, premium lotus tea often serves rich guests, foreign guests or connoisseurs of tea who want to buy to enjoy… Photo: Internet video: It takes 1,000 lotus flowers to get 1 pound of premium lotus tea. Source: News VTV24

Illustration The lotus buds are attached to the lotus calyx and the young lotus leaves stretch to show off their colors, giving off a subtle fragrance. In feng shui, the display of lotus flowers will help purify the air, increase good sand energy and remove evil spirits, helping homeowners avoid all worries. These days, flower lovers often go up to see lotuses on West Lake. Early in the morning, the lotus pond appeared in the mist, as if we were lost in the fairy world. The pink and white lotus flowers rising high above the emerald green lotus leaves make us think of enlightenment, getting rid of the dust of greed – anger – delusion in the life cycle. Close your eyes, take a deep breath, feel the pure fragrance spreading in the wind, your soul is suddenly light. The scent of lotus is like the agglomeration of the spirit of the sun and the rain in the summer. Looming on the lagoon, people rowed small boats to pick lotus flowers to marinate tea. Lotus is usually picked from the mist or when the afternoon falls, because this is the time when the lotus has the deepest scent. Tay Ho lotus tea has become a “famous tea” with a delicate aroma, mysterious charm. Each family has its own traditional secret that is meticulous, sophisticated and precise to make the name of Ha Thanh tea. And behold, the sun has risen… Wherever the sun shines, the lotus wakes up and spreads its wings. The whole lotus dress is like a watercolor painting in the summer sun. Each color of lotus contains a different meaning. The pink lotus is said to be the supreme flower, the symbol of the Buddha bringing peace to sentient beings. The white lotus flower symbolizes purity and innocence. The blue lotus is a great harmony between humans and the natural environment, so it is always taken as a symbol of peace The red lotus symbolizes the love of all species with the compassion of each person. Golden lotus brings good sand and prosperity to the world. The purple lotus is quite rare and symbolizes one of the Buddha’s noble teachings about human enlightenment. Coincidentally, most of the ancient temples at West Lake face the lake. Perhaps that is also the meaningful feng shui of the ancients. In the evening, the sound of temple bells spreads in the air, the fragrant incense and the pure lotus scent make our mind strangely calm. For a moment, it seemed that all the delusions and profanity stopped outside the three-door gate. Zen master Thich Nhat Hanh once wrote the famous calligraphy “No mud – no lotus” with a wise explanation: “The lotus cannot exist without the mud. Likewise, without suffering, there is no happiness. It is through suffering that we know how to create happiness. Therefore, the lotus cannot be rid of the mud. The lotus flower blooms beautifully to show the value of mud. The Zen master’s meaningful message gives us insight into the two categories of cause and effect in everything. Sen had to wait patiently for many days in the mud to come to the right season to bloom and blossom. In June, Ha Thanh street enters the pure and gentle lotus season.

Bitter melon is a fruit that, although not beautiful in appearance, is extremely nutritious. Bitter melon can be refrigerated and then eaten raw directly with very attractive, can be steamed, fried, cooked in soup… in which stir-fry is the most popular. However, not everyone dares to eat bitter melon because the bitter taste of melon causes an unpleasant feeling. Moreover, bitter melon is not easy to stir-fry, although the frying time is fast, if you don’t know how, it will make the melon soft and lose its original green color. So how to keep the crispiness of the melon, the beautiful green color and eliminate the bitter taste of the melon after stir-frying? Some people think that blanching bitter melon before stir-frying will reduce the bitter taste, but just blanching is sour enough, needing to take another step. Some people say, you should soak the melon with salt water before cooking. But we also know that salt has a very strong dehydrating ability, if you soak bitter melon with salt first, it can indeed reduce the water in the melon and remove a small part of the bitterness. But this will also make the bitter gourd lose its crispy taste, when eating the melon it will be a bit mushy. Long-time chefs share their experience, it is not difficult to process fried bitter melon with little bitterness. You can refer to the following tips: First, when buying melon, it is necessary to wash it with clean water to remove dirt on the surface of the fruit. Then use a knife to cut off the two ends, cut / remove the intestines of the loofah. Use a spoon to scrape out the white part of the bitter gourd. This white part is the cause of the bitter taste of the melon. At this time, use a knife to cut bitter melon into thin and even slices. Put bitter melon in a large bowl, add a moderate amount of sugar, stir well and marinate for about 20 minutes. When the time is up, wash the bitter melon twice with clean water. Next, pour a sufficient amount of water into the pot, turn on the heat and bring to a boil, add bitter melon to blanch quickly, blanch until the melon turns dark green, then immediately take it out and drain. Pour a little cooking oil into the pot, turn on the stove to high heat, add minced onion and garlic and fry until fragrant. Then add bitter melon and stir-fry on high heat, stir quickly. Add a little salt and seasoning powder (optional) to taste and then turn off the heat. Only stir-fry the melon for about 2-3 minutes to keep its crisp, beautiful green color, if it takes a long time to cook, the melon loses its color and becomes soft and not delicious. So when stir-frying bitter melon, you only need to remember 2 important steps, which is marinating sugar with melon. Sugar has a weaker dehydrating property (removing water from the fruit) than salt, will not soften bitter gourd, and can remove the bitter taste. Moreover, marinating sugar makes bitter melon more crispy. The second step is that after washing, it is necessary to blanch the melon, the bitter melon is both green and crispy, the bitterness is reduced again. Good luck!

Every summer, when the lotus blooms, the family of Mrs. Nguyen Thi Dan in To Ngoc Van street (Tay Ho district, Hanoi) prepares to make traditional lotus tea. Her family has a tradition of more than 70 years in this work. Ms. Dan said that to make 1kg of delicious lotus tea, people pick budding lotus flowers Then separate the stamens (also known as lotus rice) to marinate with the most special tea of ​​Thai Nguyen. Taking lotus rice is the most difficult stage, the artisan must be skillful with his eyes so that the rice is not crushed, keeping the characteristic aroma of lotus. After mixing lotus rice with tea, people marinate it, then dry it and marinate it a second time. In order for the lotus flavor to penetrate deeply into each tea bud, the stages of marinating and drying are repeated up to 7 times. This is the reason why West Lake lotus tea is classified as the most expensive tea. Currently, the original lotus tea made from West Lake lotus costs about 10 million VND/kg. Ms. Nguyen Thi Thuy – Dan’s granddaughter-in-law shared, since coming back to be a bride, she was instructed by Mrs. Dan to make lotus tea in a very meticulous way, a feat, requiring very careful study, hard work, to produce special and premium lotus tea products. Each kilogram of tea requires 2 ounces of lotus rice from about 1,000 lotus flowers to marinate. There is no other type of lotus that makes tea as delicious as the West Lake lotus. Only the lotus flowers picked from West Lake can produce such a gentle but deep aroma. However, the lotus area in West Lake is not much, so Dan’s family had to order separately in other places many months ago. In order to have enough lotus to use to marinate tea, Ms. Dan’s family can only make about 5-6kg of this special lotus tea each season because of its sophistication, and only for regular customers. In addition to the premium tea priced at tens of millions of dollars, in recent years, people living around the West Lake area also make “steamed tea”, which is a type of tea that is marinated directly in fresh lotus flowers. The way to make this tea is quite simple, put a small handful of tea in a newly blooming lotus, then tie it, continue to put the lotus flower in water for 2 days, then put it in the refrigerator for 1 day and then wrap the leaves. lotus leaves in the freezer for later use. The advantage of this tea is that it has a reasonable price, you only need to spend from 30,000 – 50,000 VND to get a lotus marinated in tea, when making tea, you still feel the fragrant West Lake lotus flavor every time. Bring the cup of tea to your mouth. For Quang An people, making tea is not necessarily for a living, but they want to preserve a subtle culture of Hanoi people.

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.

“Long-legged dancer” or imitation dried dish is a famous specialty of the West. (Illustration) Dried imitation after processing is a delicious dish that “drinkers” cannot ignore. (Illustration) To get that “famous” dry dish, people have to wade through the vast fields every night. After catching the frogs, they will peel off the skin, wash them with clean water, marinate them with spices, and then dry them. Dried imitations in the right style, high quality must be marinated with chili, pepper, salt and other spices to absorb evenly before drying. The rice frogs with small size will be more delicious than other types of frogs. Imitation meat after marinating spices is brought to dry. (Illustration) When dried, the clones are only with fingers, on average 4kg of fresh clones will produce 1kg of dried clones and sell for about 300,000 VND on weekdays, and on holidays can be up to more than 500,000 VND / 1kg. When traveling to the West, you can go to the village of dried imitations in Vinh Ha hamlet (Vinh Trung commune, Tinh Bien district, An Giang province) to be able to buy delicious dishes in the right way. Western dried imitations are favored by people with beautiful names such as “long-legged dancers”, “giant beautiful women” … perhaps because this dish brings an unforgettable taste, like a girl beautiful makes it hard to ignore when looking at. Dried imitations are called with many beautiful names such as “long-legged dancer”, “giant beauty queen”,… (Illustration image) Dried imitations can be processed into many other delicious dishes such as grilled dried frogs on a charcoal stove, deep-fried, fried in garlic butter or more sophisticated than “long-legged dancers” fried with fish sauce. Dried imitation fish sauce. (Illustration) In the West, popular and easy to make is a fried imitation with garlic butter. Just add a little oil in a hot pan, fry for about 15 minutes on low heat, when it’s almost cooked, add garlic butter and you get a delicious dry garlic plate. Bite a piece of dried imitation, feel the toughness, crunchiness of the frog, the spicy and aromatic taste of garlic and chili, accompanied by the sweet and sour taste of fish sauce. So simple, but this dish gives visitors an unforgettable aftertaste of the quintessence of Western cuisine.

When choosing the right tomatoes for drying, you should pay attention to those that are medium in size, not too juicy and necessarily red, because pink or yellow tomatoes contain more moisture. Do not give priority to tomatoes grown in the greenhouse, but prefer those grown in the garden in an open space. Of course, given the conditions of city life, this is often problematic. Therefore, it is better to solve the problem of preparing tomatoes for further drying in the summer, when there is an opportunity to buy fruits in the garden. Illustration. Ingredients for making dried tomatoes include: – 1kg of fresh tomatoes – 15ml olive oil – 5g of fine salt – A little garlic, fragrant leaves as you like 1kg of fresh tomatoes will give about 200g of dried tomatoes. Preliminary treatment – You can wash the tomatoes, remove the stalks and cut them into wedges or slices. It will taste better if you peel off the tomato skin! To marinate tomatoes, we need 2 basic ingredients: salt and olive oil. Also, if you want more flavor, you can use any seasoning you like. For example: garlic, pepper, rosemary, oregano… We put olive oil, salt and coriander leaves in the tomatoes and mix well. Marinate for 10 minutes. Drying – Arrange the tomatoes on the griddle. We will have 2 ways to dry tomatoes: Dry in the sun If you use this method, you will need to dry for about 3 days. And pay attention to good preservation, leave tomatoes in a dry place at night between drying days. Oven drying: – If you use an oven to dry, then dry it at 90 degrees Celsius for about 3-4 hours! Pay attention to the tray below, because tomatoes can bleed a lot of water during the drying process. After 1 hour of drying, the tomatoes will begin to wilt. After 2 hours, the tomatoes will start to dry again. You keep drying like this until the tomatoes reach the desired dryness! Dried tomatoes are a bit flexible plus a little fatty aroma of olive oil, so it’s very flavorful Dried tomatoes served with smoked meat and bread are delicious!

Met Mr. Ngo Van Xiem on a morning in May. When it was still a bit foggy, Mr. Xiem brought back lotus flowers he had just picked from the lagoon. At that time, the family and workers quickly gathered to cup the petals. Everyone works quickly to get the pistil rice as quickly as possible. I don’t know when the craft of marinating lotus tea has existed in Hanoi, but he was born and raised with the family’s traditional lotus tea marinade from a young age. Mr. Siam said, until his son’s life, his family had 5 generations of making lotus tea. In the past, the old people only marinated tea to drink, treat friends and as gifts. When the market economy developed, many people came to lotus tea as a precious gift of Hanoi as a gift, the demand increased so he developed the family’s profession. Mr. Siam and his descendants separate the petals from the lotus. In order to have a stable source of lotus, Mr. Xiem rented 10,000 m2 of lagoon to cultivate cypress lotus. The lotus plant prefers clean soil and water to live. Therefore, the ingredients for marinating lotus tea are also clean. In the days of May, at the beginning of the season, the lotus pond blooms with about 1,000 – 2,000 flowers, only he and his descendants in the house do it. But in June and July, the lotus blooms, and there are days when up to 10,000 flowers bloom, his family has to hire workers to both pick lotuses under the lagoon and separate the petals at home. After separating and sieving, white lotus rice is obtained. If you want to marinate delicious lotus tea, you must not only know the profession but also understand the lotus. Because the lotus flower only gives the most fragrance when the petals have just opened. If the sun shines on the flower for a long time, the flower will quickly lose its scent, then marinated in tea will not smell anymore. Therefore, from 4 am, he and his family went to pick lotuses. The stage of separating the petals, sifting to get the rice of the pistil until the tea marinade must be finished before 12 noon, to ensure that the lotus flavor does not fly much. The tea selected to marinate lotus must be Thai Nguyen hook tea of ​​the best quality. Marinate lotus rice into tea, then brew and dry. This stage must be repeated 3 times with 21 days to complete 1 batch of lotus tea. The process of marinating the tea is also very elaborate. In the house, the process of marinating lotus rice in tea can only be done by him. The rice of about 1,500 lotus flowers can only marinate 3kg of tea. To make lotus tea delicious, fragrant and fragrant, it must be marinated, brewed, dried, and repeated 3 times. Each marinade takes 3 days. Calculated that each batch of tea from marinating, brewing and drying the finished product takes 21 days. During the time of flower separation, tea marinating and drying, although it is very hot, do not turn on fans and air conditioners, which will make the lotus lose its fragrance. The lotus tea of ​​Mr. Siam’s family was both clean and unique, so it was selected and allowed to serve at the US-North Korea Summit in Hanoi in 2019. After the conference, Mr. Siam was presented by the City People’s Committee. Certificate of Merit for achievements in serving at the Conference. Lotus tea – a gift of friendship Each stage to produce the finished product is a very meticulous tea lotus, if you do not see it with your own eyes, it is difficult for people to imagine. Therefore, each kilogram of lotus tea is currently selling for 7 million VND. In addition, Mr. Siam’s family also produces lotus tea. The price of each cotton ranges from 35,000-50,000 VND/cotton. Making lotus tea is very elaborate, but enjoying the tea must also be done properly to see all the aroma and fullness of the tea. The teapot must be an earthenware pot, without a glossy glaze. Small kettle, buffalo eye cup. After putting the tea into the teapot, rinse it with hot water, then pour the water into the tea and steep for 3-5 minutes to infuse. Mr. Siam also marinated tea in lotus flowers. Drinking lotus tea, if you hurry, you will not see the full flavor of the tea. When the tea is poured into the cup, before enjoying the tea, you must bring it to your nose to inhale each breath, enjoying the scent of lotus mixed with the tea. When drinking, also take small sips, hold the tea in your mouth and swallow slowly into your throat. Drinking lotus tea with relatives, confidants, even just a passerby who wants to hear a conversation about the profession makes people closer together and realizes the full taste of tea. Ms. Dao Thi Hue, from Gia Lam, works at Tay Ho Tourism Company. Previously, she still brought guests here to buy tea and enjoy tea with Mr. Siam’s family. Since the outbreak of the Covid-19 epidemic, she has not had the opportunity to bring guests here. But when the lotus blooms, she misses flowers, misses lotus tea, and sometimes goes to Mr. Siam’s house to drink and hear about tea. She shared: “Uncle Siam’s lotus tea is made in the traditional way, so it is very delicious and full of aroma. After drinking, it has a bitter and sweet taste. I have bought tea from Uncle Siam’s house many times as a gift on Tet, holidays, weddings and engagements. In particular, tourists love the lotus tea of ​​Uncle Siam’s family because its delicious quality is second to none.” Enjoying lotus tea must be slow, take it up to inhale and sip small sips to see all the delicious taste of Tay Ho lotus tea. Lotus tea has become a specialty of Hanoians that has entered the subconscious of many people in the capital and tourists near and far. Not only is it a simple drink, but it is also imbued with the culture and sophistication of the Ha Thanh people, a precious gift for those who travel far to remember the ancient land. Because of that, despite the outbreak of the Covid-19 epidemic, the development of information technology has bridged the gap between tea makers and customers in all parts of the country and even abroad. People who remember lotus tea still order by phone or online for business or as a gift. West Lake lotus blooms only one season a year, but the fragrance of West Lake lotus-marinated tea through the hands of Siamese artisans has gone everywhere, connecting people and connecting business bridges with Hanoi.

-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.

Sugar should never be omitted when marinating meat, that’s what you need to remember. Usually when marinating meat, we only care so that the meat is rich and fragrant. So what you are interested in is salt, fish sauce, monosodium glutamate, seasoning, and sugar, depending on the dish or as you like. However, few people know that sugar not only helps balance the spices, but also makes each piece of meat sweeter. Therefore, add sugar to marinated meat dishes to make it more delicious. Of course, in addition to sugar, don’t forget MSG, seasoning, which helps to neutralize the seasoning and also makes the meat more sweet and rich. Try to marinate enough time for the sugar to soak into every fiber of the meat. Marinated with beer Beef, pork, after being cut into bite-sized pieces and marinated with spices, you put in a little beer, leave it for a few minutes before stir-frying. In this way, fried, braised, grilled or stewed meat will be softer, more fragrant and especially sweeter. For chicken, after cleaning, you soak the chicken with water mixed with beer for 20 minutes, then steam or boil, the chicken will also be more fragrant and sweet. For braised and braised pork dishes, after cooking for meat, instead of using water to pour ginseng on the meat, you should use beer. This will help the pieces of meat become more fragrant, more attractive and even sweeter. Do not cook the meat too thoroughly Overcooking causes the meat to release a lot of water, the fibers are dry, fibrous and the meat loses its inherent sweetness. Therefore, when stir-frying, boiling meat, you should only cook until cooked. How long is the cooking time of meats to ensure that the meat is cooked enough but still safe? You can refer to the standard time as follows: – For pork: Boil or braise meat 20-25 minutes; Fry the meat for 10 minutes on each side; Stir fry meat for 5-7 minutes. Note: For stir-fry dishes, usually you will stir-fry the pork first, then pour in vegetables or other dishes. If the cooking time of these ingredients is too long, you can stir-fry the cooked meat first and then transfer it to a plate. Continue to stir-fry other ingredients until almost cooked, then pour in the pork. This way you usually apply with beef, but pork is also recommended. For chicken: Boiled chicken for 15-20 minutes, simmering and turning off the heat to braise for 10-15 minutes can take it out. Braised chicken requires 10-15 minutes. – For beef: Stir-fried beef for 3-5 minutes is poured into a plate, braised beef is soft for 20-25 minutes. Stir-fry/stock with vegetables with sweetness Carrots, mushrooms, onions, young corn, sugarcane, white radish, pineapple… are vegetables that have a sweet taste, during the cooking process, they will release sweetness into the water and so the pieces of meat cooked together will become should taste better. Therefore, when cooking meat with many other ingredients, you should choose at least one ingredient with sweetness to make the meat more juicy. For dishes that need more time to cook, such as stewed stock, you should apply this trick to make the dish rich and attractive. KN (th)

Ingredients for 3 people – 500g sirloin – 200 g carrots – 100g of celery, 100g of green chili, 100g of bell pepper, green onion, 2 cloves of garlic, 2 slices of ginger – White sesame seeds – Hot rice – Spices: Shaoxing wine, sugar, soy sauce, starch, vegetable oil, salt Processing Step 1: – Slice the tenderloin into thin strips, about 2.5 cm long – Mix the pork with Shaoxing wine, sugar, soy sauce, egg white, cornstarch and oil until the ingredients absorb the spices. – Marinate for at least 10 minutes Step 2: – Slice carrots, celery and green peppers – Cut the bell pepper in half, remove the seeds and cut into thin slices – Mince garlic and ginger, chop scallions If you can’t eat spicy, you can omit the green chili Step 3: – Heat oil in a non-stick pan, over medium heat – When the oil is hot, stir-fry quickly so that the pork is hunted again. You can put the meat in the pan in 2 batches to avoid sticking – When the meat is almost cooked, take it out of the pan and let it cool Step 4: – Put garlic and ginger in hot oil pan, fry until fragrant – Add the sautéed chili for 2 minutes, then add the carrots, celery and bell pepper to the stir fry – Finally, add the pork and stir-fry evenly, season with soy sauce, Shaoxing wine, salt, sugar, and white pepper. Step 5: Finally, put the dish into a bowl of hot rice, add scallions and sesame seeds. The dish is ready to enjoy

This is a type of tea that is marinated straight into the lotus flower. Calling lotus tea “Xoi” is to distinguish it from lotus tea marinated with lotus rice and then dried, which is made very elaborately and meticulously. The word shack probably describes it all for this marinade, which is quick and doesn’t take much effort. However, it is not “sweet” but not delicious, “squat” lotus tea has its own taste and flavor different from lotus tea marinated with dried rice but the price is much cheaper. Therefore, in recent years, lotus tea “Xoi” has become a favorite drink of Hanoians, a gift for Hanoians to give to loved ones far away… The lotus season is in full swing, Ms. Vinh Quyen (Hanoi) introduces to you a way of making lotus tea “steamed” for use and as a gift. How to choose tea marinated lotus Ms. Vinh Quyen said, for good lotus tea, the most important step is choosing lotus. Not all types of lotus can marinate tea. The white lotus is really beautiful, but it is only for plugging, but not for tea because of its light flavor. As for marinating tea, it must be pink lotus because pink lotus has a stronger flavor, “eating tea” more. The pink lotus must be a West Lake lotus, not a kneeling lotus, that is, a lotus without a row of small petals between the outer layer of large petals and the inner layer of pistil. From ancient times until now, Hanoi people necessarily only use Tay Ho – Quang Ba lotus to marinate tea. The lotus here has hundreds of small petals arranged thickly in the lotus, while in other regions the wings are often few and thin, so it is not enough to store the aroma when marinating the tea. In addition, perhaps due to soil conditions, West Lake lotus flowers often have a more fragrant aroma than lotus from other regions. Hanoi does not grow tea, but because there is such a special type of lotus, by default, lotus tea is a Hanoi specialty. Lotus tea must be picked early in the morning, choose flowers with large buds, newly opened wings called flute mouths so that the fragrance is still fragrant and the petals are intact). Lotus must be picked on a sunny day to have a strong scent. In the days and nights before the heavy rain, they did not pick lotus flowers to make tea because the lotus smell was light and the tea was not fragrant. Resources – Lotus flower – Tea: There are many kinds of delicious tea to marinate lotus such as Shan Tuyet tea of ​​Ha Giang, Tan Cuong Thai Nguyen tea, Suoi Ngang tea… Usually, many people use Thai Nguyen tea to marinate lotus tea both deliciously and well. Same with Thai tea, but choosing a hook, hook or nail to marinate depends on the preferences and economy of each person. In the past, the tea used to marinate was usually the previous year’s tea to make the tea less pungent, but now, everything is changed in the industry, so most people ignore this requirement. – Lotus leaves: Choose medium-sized leaves, when wrapping the leaves, they will be soft and easy to pack. Fresh leaves must be dried in the sun a little to wilt. – Lat: The tea bag must be soaked in water to soften. – Plastic bags and vacuum presses (if you don’t have them, rent them). – Porcelain tea bowl, wooden spoon to take tea into the lotus. – Buckets, jars, water pitchers. How to marinate Note After buying lotus flowers, you should quickly marinate the tea in the lotus, do not leave it for too long, the flower will lose its scent, and the tea obtained will not be strong. If the purchased lotus has not been marinated immediately, use a towel dipped in water to wrap the lotus bunch to keep the lotus fresh. When doing the same (if there are many lotuses, they will also cover the lotus with a towel, take it out wherever you go) because the lotus leaves it out in the hot weather very quickly. Before marinating the tea, the embalmer must bathe cleanly, do not use shampoo or shower gel, perfume to ensure that the original incense tea is not mixed. Contraindicated for anyone with sweaty hands. Steps to marinate tea Ms. Vinh Quyen shared: “Called lotus tea, of course, the important ingredients must be tea and lotus. Lotus tea is extremely harmonious, one respects the other and then blends into a charming scent. Put the tea in a porcelain bowl or put it on a tray lined with lotus leaves. Take the lotus flower and gently remove it so that the lotus petals are open to see the lotus mirror. Use a wooden spoon to scoop 15-20 g of tea (depending on each person’s preference for dark and light tea) and gently put it in the bottom of the lotus (use a wooden spoon, not a hand, an iron spoon so that the tea does not have an odor). After putting the tea into the lotus, gently stroke it to rearrange the petals like the original shape. The lotus leaf is cut into quarters, and the flower is wrapped tightly, tied tightly with a ladle. Remember to soak in water because it’s soft to fasten. However, if you tie it tight enough, the lotus leaf will break if you tie it too tight. The lotus package should not be too tight, just enough to hug the flower and keep it closed, there must be enough room for the lotus to “breathe”. After the lotus is filled with tea and sealed, it is plugged into a pot, a bucket of water for 18-24 hours gives the lotus time to “breathe” to infuse all the incense into the tea. After 18-24 hours, cut the lotus and put it in a vacuum sealed plastic bag and freeze it. Lotus tea can be used in the freezer for at least 7 days. Note to avoid contamination of food in the refrigerator, causing the tea to lose its taste. Stored in the freezer continuously, lotus tea can be used from this year’s season to next year’s season. Wish you all success with quality tea lotus flowers!

Dong Chau fish sauce production area outside Xuan Phuong village, Thach Kim commune is very clean. “From 1991 to present, Dong Chau fish sauce is known by many people for its rich and delicious taste. However, the product is only around in the province but has not been able to reach major markets,” said Director of Dong Chau Cua Sot Seafood Export and Processing Cooperative, Luu Thi Chau. “There are many ingredients to produce fish sauce, but anchovies (striped anchovies) are still the first choice because of their high nutritional content, delicious taste, and relatively “soft” price. However, this material is only purchased within 24 hours from the time the fish is caught. If beyond that time period, selling cheap Dong Chau establishments will not buy because they cannot produce good fish sauce “- the director of the cooperative added. The members of the cooperative open the jar lid and prepare to stir the soaked ingredients Brass anchovies usually appear from June to December every year, quite abundantly in Ha Tinh waters with the selling price of 20 million VND/ton, so it is very convenient for Dong Chau to produce in large quantities. However, to be able to produce delicious and quality fish sauce bottles and create a brand, the cooperative workers must carefully select fresh, delicious fish that have not been iced, use clean salt and sufficient dosage. After washing with sea water to dry, anchovies are marinated at the ratio of 4 quintals of fish/1 quintal of salt and 2 kg of hearing (brown rice with golden brown) and then incubated in jars. One month after marinating, the producer opens the jar lid and then uses a tool to stir it from top to bottom. Then every 5-7 days, continue to stir to ensure the fish is cooked evenly. After 18 months, each jar containing 250 kg produces “oven” of 70-80 liters of grade 1 fish sauce with the selling price of 120,000 VND/liter. After harvesting, grade 1 fish sauce continues to be salted, soaked, and stirred 2 to 4 times in a period of 1 month, the producer collects about 40 liters of type 2 fish sauce (selling price 60,000 VND / month). liters) and 30 liters of fish sauce grade 3 (30,000 VND/liter). The “secret” to creating delicious, pure fish sauce drops is to use the traditional method of salting fish sauce on the basis of making the most of the sun. Also thanks to many years of experience in traditional craft, Dong Chau fish sauce attracts consumers thanks to the factors of color, protein and characteristic taste. However, in order to produce high-quality brands, not everyone understands the hardships of this profession. Workers do not have a day off, often have to work under the hot sun of the sea, because the sun is good, the fish sauce is delicious. Not only the taste, but the yellow color of Dong Chau fish sauce also “scores” the product Known for its delicious and rich fish sauce, no preservatives are used, so the products of Dong Chau Cua Sot Cooperative are ordered by many foreign customers. After 18 months (May 2019) investing in “improvement”, with a total capital of 500 million VND, renting the premises, paving the cement floor, building the campus, buying 100 porcelain pots (jars), buying production materials packaging, labels… Dong Chau fish sauce has achieved 3-star OCOP product brand on December 17, 2020. Thanks to OCOP branded products, after a short period of time, production output increased from 200, 300 liters/month to 500, 700 liters/month. In particular, on the occasion of the Lunar New Year 2021, the cooperative consumed more than 1,200 liters. So far, Dong Chau fish sauce brand has produced and consumed there. Dong Chau is favored by small traders in major domestic markets such as Hanoi, Nghe An, Thanh Hoa, Ba Ria – Vung Tau, etc. Dong Chau fish sauce is packaged in glass bottles and plastic cans with beautiful designs. According to Mr. Vo Ta Binh – Head of the Department of Agriculture and Rural Development of Loc Ha district, due to the rich experience in making traditional fish sauce, it has been invested in “improvement”, so the Dong Chau brand has attracted a lot of domestic customers. In particular, the cooperative also creates stable jobs for 7 people with an income of 5 – 6 million VND/person/month. “From the initial success, in the coming time, the cooperative wants to continue to invest in expanding production to increase the capacity to 1,500, 2,000 liters/month. However, the most difficult thing at the moment is the lack of production space. Therefore, if the functional departments of Loc Ha district create favorable conditions to help, the cooperative will embark on realizing the set plan,” added Ms. Luu Thi Chau – Director of the cooperative.

Choose really fresh shrimp, wash thoroughly with water, then use scissors to cut off the antennae and the sharp tip of the shrimp. With large shrimp, you should proceed to withdraw only to clean and hygienic shrimp. Then, put the shrimp in a bowl with a little salt and shake well, leave for about 10 minutes to eliminate the fishy smell of the shrimp. Spices for roasting shrimp Only marinate shrimp with salt, absolutely do not use fish sauce to roast shrimp In addition to salt, sugar, and main noodles, dried onions and green onions are two spices that need to be prepared to roast shrimp. Dried onions are both marinated and fragrant before roasting to help the shrimp smell better. Meanwhile, chopped scallions are added last before roasting to help make the color beautiful and look more attractive. When roasting shrimp, absolutely do not use fish sauce because they both cause the shrimp to release a lot of water and affect the sweetness of the shrimp. In addition, you need to prepare more lemon leaves to add at the end. For beautiful red shrimp Hang water (distilled sugar water) will help red shrimp look beautiful The trick here is that you use water. Put the pan on the stove, add 1 tablespoon of sugar and heat until the sugar dissolves and turns yellow, then add 2 tablespoons of hot water, stir, bring to a boil, then turn off the heat. When the roasted shrimp has turned pink, you taste the seasoning and add this cup of water. You should cook the water a little thick to avoid too much water when put in the pot of roasted shrimp. So shrimp is both easy to color and quick to dry. Note that because this product is already available, you do not need to add sugar even when marinating the shrimp. Let the shrimp dry Roasted shrimp still have water secreted from the inside of the shrimp, making them wet, losing their crispiness and especially being very fishy. Therefore, to meet the requirements of roasting shrimp, the shrimp must be dry, and there is no water secreted in the shrimp body. The secret to doing this is that when marinating shrimp, you only marinate with salt, not fish sauce, which will make shrimp more watery. After marinating the shrimp, you put it in a pot and heat it up. When cooked, the shrimp will be a lot of water, you need to boil the water and then pour the shrimp out on a plate. This method helps the shrimp to drain the water and become dry, not fishy. Then fry the onions until fragrant and then fry the shrimp as usual. Continue to stir the shrimp over medium heat to dry the shrimp. During this stage and throughout the roasting process later, you should open the lid of the pot to quickly drain the water and create the necessary dryness. Pay attention to the fire when roasting shrimp Initially, when the shrimp is full of water, you need to heat it up very high to quickly drain the water. Then you bring the fire to a moderate level. If the fire is too high, the shrimp will easily burn, but if the fire is too low, the shrimp will become soft and lose the necessary crispness. Let the roasted shrimp smell attractive Sprinkle with lemon leaves and finely chopped scallions when the stove is turned off to help the shrimp smell better Frying the onion and adding the shrimp, stirring the shrimp over the heat until the shrimp are completely drained are important steps to ensure that the shrimp are roasted properly. But for shrimp to smell attractive, the secret for you is to add finely chopped lemon leaves. You may be surprised, but not only chicken, roasted shrimp also go well with the passionate aroma of lemon leaves. Note that you should only add the lemon leaves last and turn off the heat, so that the lemon leaves will smell good and not be bitter. KN (th)

Seasoning: Fish sauce, seasoning powder, pepper, cooking oil. Steps to make fried chicken with tamarind: -Bought chicken wings, washed thoroughly, picked up the remaining fluff. Wash thoroughly, dry, cut each chicken wing into 3 parts. – Garlic peeled, smashed, minced. – Marinate chicken wings with spices before processing, it will help to make chicken wings more flavorful. Chicken wings marinated with 1/2 teaspoon of delicious fish sauce, 1 teaspoon of seasoning, a little seasoning and 1/2 of minced garlic, 1 teaspoon of tamarind sauce. Wearing gloves, mix and squeeze well to infuse the chicken wings with spices. Marinate the chicken wings for about 1-2 hours before processing, the chicken wings will be more seasoned. Chicken should be thoroughly washed before preliminary processing (Artwork) – Chicken wings after marinating enough time, will start processing. First, fry the chicken wings so that the wings are hunted again. When the pan is hot, pour in the cooking oil (the amount of oil must be enough to fry the chicken wings). -When the oil is hot, pour in the chicken wings, fry them until golden brown on both sides, fry the chicken wings on medium heat. When the chicken wings are golden crispy on both sides, then take them out, place them on absorbent paper so that the cooking oil can be washed away. – Continue to add about 3 tablespoons of cooking oil into the pan. When the oil is hot, pour in the minced garlic and fry until fragrant. -Put tamarind sauce into the pan, 1 spoon of fish sauce, 1 spoon of sugar for the spices to be mixed together. Stir on low heat until the sauce mixture is blended into a homogeneous mass of spices, then add the chicken wings, stir well so that the tamarind sauce sticks around the chicken wings. – Cook on medium heat until the tamarind sauce adheres to the chicken wings, the dish is complete. Remove to a plate, remember to drizzle the tamarind sauce all over the chicken wings to make the dish more flavorful and eye-catching. To make tamarind fried chicken more delicious, you can refer to the following secret to choosing delicious chicken wings: The taste of chicken wings: Although frozen, the chicken wings will still have a slight flavor. Do not hesitate to smell it directly and when you see a fishy smell, it is a sign that the chicken wings are no longer fresh. Choose chicken wings with a natural aroma to buy and cook delicious dishes for the family with peace of mind. Skin color of chicken wings: If the chicken wings are new, the skin color will be slightly yellow, shiny and absolutely no dullness or darkening. And if the chicken wings are pale white, or appear small gray spots that may be moldy, absolutely stay away. Not to mention, chicken with bruises, even black, indicates that the chicken is not fresh or has a “problem” when it comes to meat, you need to stay away from this type of chicken. Freezing layer on the outside of the chicken wings: Clinging around the chicken wings is a layer of frozen water secreted from the wings. This is an important factor in affirming the freshness of chicken wings. Therefore, housewives need to carefully choose the outside ice, the thinner the better. This is explained by the thin layer of freezing in a short period of time and the chicken wings still retain their freshness. On the contrary, if the ice is too thick, the chicken wings may have been left for a long time and the meat will harden and lose a lot of nutrients. Check the elasticity of chicken wings: With fresh preserved chicken wings will have good elasticity, try pressing on it will quickly return to its original state. Chicken wings that are not fresh or frozen for too long will not be elastic and harden. They are even as hard as a rock. With this chicken wings you are best not to buy. Not to mention, after the defrosting time, the chicken wings are no longer delicious and fresh as desired by customers. In addition, there are chicken wings that have been frozen and defrosted many times, which often have a dry surface. Therefore, say no to chicken wings that are brought out and frozen many times. Xiao Fei (Synthetic)

Julie Dang’s journey to make coffee a part of who she is. Julie was initially unimpressed with coffee – a dark, bitter drink sold on the streets of Saigon. Until her freshman year of college, a foreign friend offered her a machine-made espresso. “I have never had a coffee that is both fatty and fragrant in such a pleasant way and gives such strong energy.” Thinking that a person who does not like strong coffee like me can drink it, maybe many people also like it. So the college freshman decided to start a business with a self-designed coffee truck. In 2007 – 2008, Julie’s “peddler” coffee machine is still a very new and rare model in Saigon. This business “mission” costs hundreds of millions of dong, but the revenue increases very quickly. However, Julie at that time had many other things to care about, including studying, so the coffee truck also closed after a year. Julie Dang is a judge in a competition about Sense of taste. Intoxicated with coffee, Julie plunges into exploring it. She confided that she is only happy when studying, researching and teaching about coffee. She has poured a lot of money into courses around the world, with leading experts in the field. The more she studied and studied, the more fascinated she became. In Julie’s concept, coffee is not just a drink but a combination of all fields related to human cultural life. When the world changes, people’s lives change, so does coffee culture. After many years of wandering, Julie finally “pocketed” a good amount of knowledge and wanted to share it with people with the same passion. Therefore, Julie said that she loves teaching at Vietnam Barista School more than doing business. “I am happy to see students learn many new things about coffee. From their feedback, I see myself again on the journey to coffee, it is a feeling of joy and emotion every time I open a new door, sometimes overwhelmed because it is so wonderful.” . Julie Dang teaches coffee roasting techniques. Julie transmits her knowledge and passion to her students and vice versa, their eagerness to learn and progress stimulates her to want to replicate her sharing model even more. Julie remembers a time when she lost her voice because she was “drunk” to communicate, like the time she trained on “Coffee take away” for more than 10,000 students for 3 months. “But in return, I feel like I have a lot of new energy,” she smiled. Going to many places, drinking a lot of coffee in different countries, Julie appreciates the coffee beans of her homeland. She is also proud that Vietnam produces one of the best quality coffees in the world. However, when working with foreign partners, Julie always feels like her country’s coffee beans are not respected in international politics. Once she was a judge in an Asian coffee contest, she felt more deeply about the world’s view of her country. “I don’t feel proud when people think I’m a judge from Japan, Korea or a country other than Vietnam. I feel proud when they look down on both the contestants and the Vietnamese coffee makers. From that moment on, I set a goal for myself to become the best in international coffee competitions, as a contestant as well as a judge. More than that, I have to become a coffee teacher in other countries, not just in my homeland,” Julie confided. Since 2017, Julie has become the youngest technical judge and chief judge at world championships in sensory subjects in Korea, Latte Art in Singapore, Myanmar, Indonesia, Malaysia, Philippines… She also became the President of the International Association of Coffee Training Schools, a member of the World Specialty Coffee Association, the European Coffee Association, a lecturer of the Korea Coffee Research and Development Institute, etc. In big competitions, Julie wants to introduce Vietnamese coffee culture through the most beautiful coffee products with the natural scent of her homeland. But when she returned to her daily work, Julie was not too picky about enjoying coffee. For her, a good cup of coffee is about achieving a balance between cultural, culinary and spiritual factors. So, she can enjoy espresso made with the best machine and also be happy to drink a cup of natural flavor filter coffee. Even a cup of coffee brewed with a racket did not reach any technical indicators, but Julie still found it extremely delicious to enjoy with a hot banana cake at a resident’s house in Bali, in the midst of vast nature. big on a beautiful day. Coffee in each place is delicious in its own way, because it is associated with the people and culture of each land. Coffee beans have become a bridge connecting freely in the culture of enjoyment, independence and difference of peoples around the world. And people will feel happy when they understand their own feelings.

Before skewering the meat, remember to soak the bamboo skewers in water for 30 minutes Bacon is only washed, drained and then cut into bite-sized pieces. The sisters proceed to mix the meat marinade including: galangal, lemongrass, turmeric, garlic, purple onion puree with a little pepper, white sesame. After grinding, add soy sauce, fish sauce, cooking oil, oyster sauce and mix well, marinate the meat for 30-45 minutes to infuse the spices. Remember to soak the bamboo skewers in cold water for 30 minutes before skewering to avoid burning them when baking. After marinating, take out the meat and skewer it evenly on the bamboo stick, remember to fold the meat in half to make the skewers neater and more beautiful. Finally, put it on the stove to cook evenly on both sides, fragrant yellow, then enjoy with chili sauce or ketchup as you like. Grilled meat with vermicelli Bacon is only washed, cut into thin pieces and left large. You also prepare a meat marinade including: lemongrass, chili, garlic puree mixed with soup powder, sugar, seasoning seeds, shrimp paste and broth. Then, add the pork belly to this mixture and marinate for 30 minutes for the meat to infuse the flavor. If you keep it longer, the better or leave it overnight in the refrigerator. Put the marinated meat on the grill and grill with charcoal, paying attention to turn it over so that the meat is cooked from the inside, soft and fragrant, not dry or burnt. Honey grilled meat Bacon just leave the whole piece or cut into small pieces as you like, after washing you sprinkle fine salt around the piece of meat, cover it with food wrap, and leave it overnight in the refrigerator. If you are afraid of an explosion, you can discard it. Remove the meat, wash again, pat dry and marinate with dried rosemary leaves, pepper and a little honey on the surface of the meat. Place in the freezer for about an hour to harden the meat for easier slicing. Next, you slice the meat 1cm thick and sprinkle with a thin layer of salt for 30 minutes, then rinse, marinate rosemary leaves, and pepper again. Put the meat on a charcoal grill or grill with a pan, grilled for about 3-4 minutes on each side. Bacon marinated with lemongrass Just remove the skin, wash, pat dry and then cut into thin pieces and put in a bowl to marinate with lemongrass, dried onion, chili, minced ginger, fish sauce, seasoning, sugar and salt within 30 minutes. Place the meat on the griddle and grill until the meat is almost golden, you turn the meat and grill it evenly until the meat turns golden, fragrant, the meat is cooked. Lemongrass grilled meat served with vermicelli or rice is very rich and delicious without spending too much effort on processing. Crispy fried meat Bacon just washed, blanched with hot water for 2 minutes, then removed, let cool. You use a sharp toothpick or a sharp object to tattoo the skin, just tattoo many times but do not need to tattoo for too long. After tattooing, you proceed to marinate the meat with soup powder, garlic powder, onion powder and a little lemon or vinegar. Marinate for 30 minutes to infuse the meat. Put the oil in the pan to heat up, then pick up each piece of meat to fry, put the skin down to fry first, wait a few minutes for the skin to explode and then fry the meat on both sides. Fry until golden brown. Remove the meat to a plate lined with greaseproof paper, cut into bite-sized pieces and dip it in delicious chili sauce or chili sauce. Fried meat with five flavors Bacon is only washed, blanched with hot water for about 2 minutes and then cut into small pieces, keeping the whole meat size. Mix five spices, white salt, cashew oil, white vinegar into a homogeneous mixture and then spread it directly on the prepared meat above. Finally, pour lemon over the skin and marinate for about 10 minutes for the meat to absorb the flavor, dry or dry for 1-2 hours so that the meat when fried is golden crispy, fragrant and soft. Proceed to fry with hot oil and medium heat until the meat is cooked evenly, golden brown, then turn off the heat. Remember to fry the skin first and then the meat. Remove the meat to a plate, use absorbent paper to absorb excess oil before slicing and enjoying.

Miss Universe Vietnam 2019 Nguyen Tran Khanh Van is making many Vietnamese fans proud when participating in this year’s Miss Universe contest and entering the Top 21. One of Khanh Van’s confessions touched many people while in the US. that is: “When I’m away, I appreciate and miss the dishes of my hometown.” She said that she craves the most is the food her mother cooks. In the past, Khanh Van once praised her mother for being a very good cook, and during the previous epidemic season, she stayed at home to help her parents cook rice, learning to cook from her mother. Thanks to her mother, the Miss, born in 1995, was taught many “secrets” of processing as well as how to taste spices. Khanh Van used to cook with her mother in the kitchen with traditional dishes such as bitter melon soup, pork ribs and sautéed broccoli. She also works hard to clean up for her parents. Perhaps thanks to that, Khanh Van was once praised for showing off her cooking skills on television. In a food-related gameshow led by Truong Giang, Khanh Van tried her hand at making duck. The team with Khanh Van has Hari Won and singer ST, while the friend team has Lam Vy Da, Tuong Vi and Will. Thought the advantage would be in favor of the team with 2 seniors, while his team Hari Won could not cook, but Khanh Van reversed the situation. Looking at Khanh Van juniors processing, Hari Won had to say : “How can you be so beautiful, but you’re so good? It’s amazing to have a daughter like me!” OFFER Later, Truong Giang also said: “Miss is so beautiful, but so good, Hari!” Hari Won even more admired: “ I don’t know why, fictitious!” Khanh Van together with Hari Won and ST made duck dish on television. Miss Thai taro to cook with duck. Taro is peeled, washed with water to clean, usually cut into bite-sized pieces about 2 fingers thick. While Khanh Van’s ST teammate struggled to chop ducks. Truong Giang helped chop ducks when he saw that the male singer was not proficient in this stage. Indeed, there is a “professional chef” Truong Giang to help, a few knives are enough to handle the chopping of ducks. Khanh Van marinated with spices. Duck to cook chao can be marinated with minced garlic, minced shallot, chili paste, monosodium glutamate, seasoning and sugar. Miss said that Southerners like to eat sweet, so they add a little more sugar, but it’s still moderate. As for Lam Vy Da’s team, they gave 10 tablespoons of sugar to make everyone think… cooking tea. Khanh Van calmly cooks while the team “disturbed”. That’s why Truong Giang is good at cooking, so I have to praise this talented little sister. Khanh Van put the duck on the stove to stir-fry and absorb the spices. Then she put it in a pot of water to cook. Add the colander to the pot. When the duck is cooked, add the potatoes and cook for about 15 minutes. Finally done, Khanh Van’s team scooped out a bowl and presented it. More specifically, besides the duck bowl, Khanh Van team also decorated a cute “duck in the garden” above the bowl of vegetables and banana flowers. The duck dish of Khanh Van team was praised by the judges for being delicious and beautiful. While Lam Vy Da’s team lost the position because the duck was cooked as sweet as… taro! Khanh Van has had the opportunity to make her brothers and sisters and the audience admire more because of her bravery, although she rarely shows off her cooking. Refer to details on how to cook duck with chao: Resources: 1/2 duck Delicious chili sauce 400 gr Taro 300 gr Boiled fresh bamboo shoots 200 gr Fresh vermicelli 200 gr Vegetables served 200 gr (Water spinach, celery, banana flower…) 1/2 cup ginger Garlic 3 cloves Purple onion 2 pieces White wine 2 tablespoons Cooking oil 3 tablespoons Seasoning: Salt, sugar, seasoning, monosodium glutamate, pepper Processing: Processing duck meat To remove the fishy smell and clean the duck, when you buy it, you apply salt on both the inside and outside of the duck. Then, you use 1/2 crushed ginger and 2 tablespoons of white wine to rub all over the duck for 3-5 minutes and rinse thoroughly, drain. Next, you cut the duck into bite-sized pieces about 2 fingers. Prepare other ingredients Garlic, red onion peeled, smashed, chopped. The accompanying vegetables pick up the old leaves, the root vegetables take the young part, wash, soak in dilute salt water for 15 minutes, then rinse with water and take out to dry. Taro peeled, washed with water to clean, cut potatoes into bite-sized pieces about 2 fingers thick. Soak the potatoes in a bowl of cold water to remove the plastic and not darken. Soak for about 20 minutes, then remove and drain. After the taro is drained, you put the pan on the stove on medium heat, add 2 tablespoons of cooking oil, wait for the oil to be hot, put the potatoes in and fry for 5 minutes, then take out, drain. Fresh bamboo shoots are washed, then boiled briefly and cut lengthwise with a knife, with a thickness of about half a finger to taste. Marinated duck meat You marinate the meat with minced garlic, minced shallot, 1/2 jar of delicious chili sauce (about 400gr), 1/2 teaspoon of MSG, 1 teaspoon of seasoning, 1 tablespoon of sugar. Note: Chao is already salty, so when marinating and cooking, you need to season it just enough to avoid the dish being salty. Mix the meat mixture well and marinate for about 30 – 60 minutes for the duck meat to absorb the spices. Cooking duck You put the pot on the stove on medium heat, add 1 tablespoon gradually and add the duck meat and stir-fry for about 10 minutes for the duck meat to hunt and absorb the spices. Then you add 2 liters of water and simmer for 30 minutes until the duck is cooked, then add taro, cook for another 15 minutes and add bamboo shoots. You seasoning add 1 tablespoon sugar, 1/4 teaspoon salt, 1 teaspoon seasoning, 1/4 teaspoon pepper, you taste the seasoning to suit your family’s taste and then turn off. a kitchen. When eating, you scoop the duck into a bowl, eat it with fresh vermicelli or rice, water spinach, water spinach and ginger fish sauce or dipping sauce. The duck dish is delicious and eye-catching, with soft sweet duck meat soaked in spices, rich broth, adding the fleshy taste of taro, the characteristic chao is very delicious.

The dinner menu includes: crab noodle soup, minced meat rolls, stir-fried geese with lemongrass, sweet and sour onions. Photo: Thu Uyen. 1. Minced meat rolls Resources: 300g tender lean pork Few leaves smell of ship Spring onions (you prefer to choose the leaf part over the white part) Seasoning seasoning: Soup powder, ground pepper, seasoning powder or main noodles. Making: Step 1: Clean the lean meat, then chop it into medium pieces, don’t mince it too finely so that the meatballs when eaten are still crispy and spongy. You should add a little bit of fatty meat to help the fried patties not dry out. Step 2: Pick up the onion and coriander leaves, then wash and dry. Step 3: Finely chop all the coriander leaves and scallions. Step 4: Marinate all the minced meat with 3.5 teaspoons of ground pepper, 1 tablespoon of soup powder, 0.5 teaspoons of seasoning, if you can eat noodles, you can add a little more noodles to make the meat harmonious than. Mix well the marinated meat and then add all the scent of Chinese and chopped scallions to marinate together. Let the marinade rest for about 15 minutes. Step 5: After the time for the meat to think, start the meatballs into round balls, then flatten slightly. Step 6: Put the pan on the stove, put in some cooking oil, when the oil starts to heat, drop the meat in and fry until golden brown on both sides. When frying, remember to keep the heat on medium so that the meatballs do not burn outside, or live inside! Step 7: When the meatballs are cooked, put them on a plate lined with greaseproof paper. Presenting a little more beautifully will make the meal more lively and delicious. 2. Stir-fried geese with lemongrass: Resources: Goose meat has been filtered separately: 500 grams Dried onions: 1-2 bulbs, 4 lemongrass bulbs, 2 fried chili 10 grams of white sesame Condiments: seasoning, noodles, pepper, cooking oil Making: Step 1: After filtering, you cut the swan meat into bite-sized pieces. The rest of the bones we can use to cook asparagus soup is also very delicious. Step 2: Marinate the geese with 1 teaspoon of seasoning, 1/2 teaspoon of oyster sauce, 1 teaspoon of pasta, 1 teaspoon of pepper, and a little chopped dried onion. Put on gloves, squeeze and mix well. Step 3: After the geese has marinated long enough, put the pan on the stove. When the pan is hot, put 2 tablespoons of cooking oil in the pan. Next, add the swan meat and stir-fry and then take it out on a separate plate. Still using that pan. Put 2 tablespoons of oil in the pan. When the oil is hot, pour in the lemongrass and chili. Next, add the swan meat, stir well with lemongrass and chili. Season to taste, then pour in the roasted sesame seeds, stir well and turn off the stove. Finally, we just pour the stir-fried clam with lemongrass and chili on a plate and serve with hot rice. Each piece of swan meat is fragrant, crispy, delicious, and delicious. 3. Sweet and sour onion: Resources: Onions: 3 pieces White sugar 2 tablespoons Salt Vinegar 150 ml Chili sauce 120 gr How to make sweet and sour onions: Step 1: Prepare a bowl of filtered water, add a little salt and dissolve. Onions peeled, cut into pieces to taste and put in salted water just prepared to soak for about 15 minutes. After soaking for 15 minutes, remove the onions from the basket to drain. Step 2: Take a large bowl for 2 tablespoons of sugar, 150ml of vinegar, 120ml of chili sauce and stir well. Step 3: Add the onion and mix with the prepared mixture. Then cover with cling film and place in the refrigerator. Leave for about 2 hours and you can enjoy. Decorate it beautifully. 4. Spinach crab soup: Resources: Copper crab: 200g Spinach: 1 bunch Purple onion Cooking oil Salt Seasoning seeds MSG Making: Step 1: Before making field crabs, you should soak in water for about 30 minutes to let the crabs release all the mud. Then rinse thoroughly and start making crabs. To have a delicious soup, you should choose crabs that are firm and alive. Next, you peel off the shell, and then start to poke the bricks into the cup. Step 2: Put the crab body in the mortar, add a little salt and then pound. Then filter the water and discard the residue. Decant several times so that there is no residue left in the water. You can also use a blender to do this step. Step 3: Pick up spinach. Take only the tops, fresh and free of worms. Then soak in dilute salt water for about 15 minutes, then take out and cut into small pieces. Step 4: Put the pot of crab filtered water on the stove to boil, stir well during the cooking process. Before the crab is about to boil, reduce the heat to low so that the crab meat is fused together. Because this part of crab soup is easy to overflow, you should pay close attention to not overflow, leading to loss of crab meat. Step 5: Heat cooking oil in a pan, add purple onions and saute. Then add the crab bricks and stir well for a few minutes. Step 6: When the crab broth starts to boil, add the crab bricks and the vegetable mixture. Add seasoning seeds, monosodium glutamate, try seasoning again to suit your taste and then turn off the heat. Tune (Synthetic) Photo: Collectibles

Beef roll with enoki mushrooms Main material: Thinly sliced ​​beef, enoki mushrooms, ginger, garlic, green onions, lettuce, fish sauce, salt, soy sauce, sugar Cooking steps – Needle mushrooms are washed, soaked in salt water for about 5 minutes. After that, you take out the needle mushroom, rinse it with cold water, and let it dry. Scallions are lightly blanched. – Marinate thinly sliced ​​beef with a little salt and pepper. Spread the beef evenly on the cutting board, put the needle mushrooms in, roll tightly, use the boiled onion stalks to tie it in place. – Place beef jerky in an oil-free fryer, set at 175 degrees Celsius for 15 minutes. – Cook the sauce including 2 tablespoons of soy sauce, 2 tablespoons of sugar, until the mixture thickens slightly, then turn off the heat. Beef needlestick rolls are served with salad, dipped with sweet and salty sauce. Photo: Chau Khoa. Note: – During the baking process, you can add a little oil to help the beef fragrant and not dry. – You should not stack the beef needle rolls in an oil-free fryer, which can be divided into several batches, helping the finished product to ripen evenly. – You can add vegetables such as carrots, asparagus… to make beef rolls more beautiful and attractive. Vinegar dipped beef hot pot Main material: Beef, bone broth, vinegar, lemon, young coconut water, pineapple, rice paper, fresh vermicelli, raw vegetables, spices of all kinds. Cooking steps: – Preliminary processing of ingredients: Chopped onion, smashed lemongrass. Pineapple is taken the juice of 3/4 fruit, the rest is chopped. Beef is marinated with fish sauce, seasoning seeds, red onion for 30 minutes. – Make hot pot: Pour pineapple juice, bone broth, fresh coconut into the pot, add onion, vinegar, lemongrass to boil, season to taste. – Mixing seasoning sauce: Add sugar, lemon, garlic, chili, minced pineapple into the bowl of fish sauce depending on your preference. You can eat nafy hot pot with vermicelli or beef rolls with rice paper, raw vegetables, and seasoning with fish sauce. Photo: Annie16_h, Quynhchaudang. Note: – You should choose tender beef tenderloin or tender fillet to make the hot pot more delicious. – The amount of vinegar should be moderate so that the hot pot is not harsh. Rare beef with lemon Main material: Beef, purple onion, carrot, lemon, garlic, chili, laksa leaves, fried onions, roasted peanuts, vinegar, sesame oil, seasoning seeds, sugar, salt, fish sauce. Cooking steps: – Buy beef, wash, dry, cut very thin. Then, you put 1/3 cup of lemon juice into the bowl of beef, mix well, soak for 3 hours to make the meat rare. – Red onion peeled, thinly sliced, add a little vinegar, sugar, marinated for 15 minutes. Carrots peeled, cut into strips, add a little salt, mix well by hand, rinse with water, drain. Chopped laksa leaves, crushed roasted peanuts, minced garlic and chili peppers. – Mix salad dressing including 3 tablespoons lemon juice, 3 tablespoons vinegar, 1/2 teaspoon seasoning, 1/2 teaspoon salt, 1/2 teaspoon sesame oil, 1/2 teaspoon sugar, 3 tablespoons fish sauce, add chili and minced garlic as you like. – Take the rare beef to a bowl, add purple onion, carrot, laksa leaves and mixed fish sauce. Finally, you put the salad on a plate, add some roasted peanuts and fried onions on top. Note: With this dish, the beef is not cooked by heat, but using the re-lemon method. Therefore, you should choose fresh and hygienic meat to ensure the quality of the dish. The rare lemongrass beef dish has a mild and cool taste, suitable for enjoying in the hot season. Photo: Subtleasian.cooking, ddmau_chinatown. Beef rattles Main material: Beef tenderloin, onion, green and red bell pepper, tomato, potato, oyster sauce, olive oil, garlic, coriander, cooking oil, base seasoning Cooking steps: – Beef washed, cut into bite-sized squares, marinated with seasoning seeds, fish sauce, and pepper for 1 to 3 hours. – Cut the pieces of onion, chili, cut the areca tomato. – Peel potatoes, wash, cut into long pieces. – Heat the air fryer for 3 minutes at 180 degrees C. Then, you put the beef, potatoes, onions, peppers, tomatoes into the fryer at 180 degrees / 15 minutes. – Take the beef rattle, potatoes out of the pot, put on a plate, decorate beautifully, sprinkle some coriander and enjoy. Note: The secret to making potatoes crispy and delicious is to lightly blanch them with a little salt, then drain them. The dish has a mix of Vietnamese and Western cuisine. Photo: _cookingbya96. Beef roll with guise leaves Main material: Lean shoulder meat (200 g pureed), scallions (washed, chopped), shiitake mushrooms (5 ears washed, chopped), chopped onion, bay leaves (12 leaves washed, stem removed, drained ), seasoning (seasoning, pepper, fish sauce) Cooking steps: – Ground meat, shiitake mushrooms, onions, scallions are marinated with 2 teaspoons of seasoning, 1 teaspoon of pepper, 1 tablespoon of fish sauce for 20-30 minutes. – Put the seasoned filling mixture into the guise leaves and then wrap it up, fixed with a leaf roll. – You arrange the rolls in turn in an oil-free fryer, bake at 180 degrees C for 15 minutes. Then, you turn the rolls and bake for another 5 minutes at 200 degrees Celsius. – Lot leaf rolls are used in dishes such as grilled meat vermicelli, crab cakes… or rolled with rice paper, raw vegetables, sweet and sour sauce. Note: You should turn the green side of the bay leaves out when rolling so that when baking, the rolls turn up a nice color. The fat in the shoulder meat will help the patties to be golden and fragrant. Photo: Ven.oc, moon_foodnlife.

Illustration. In addition to the vermicelli that is smaller than the traditional Hue beef vermicelli, in the broth mixture of Phan Thiet beef noodle soup, there is no fish sauce and no rolls of any kind. In return, when cooking the broth, people often add something called beef curry to create flavor and after the noodles and broth are scooped into the bowl, people sprinkle some roasted peanuts on top, adding more. Crispy, fragrant part for a bowl of vermicelli. The special thing to create the flavor of beef noodle soup is the secret to marinating beef. The type of seasoning, dosage and marinating time will create a delicious dish with fatty, warm and tender beef just right when eaten. Along with the accompanying ingredients such as bean sprouts, bananas, spinach, herbs and squeeze a little lemon to create a scent that stimulates the taste buds, enhancing the uniqueness and deliciousness for all customers. For the people of Phan Thiet, beef noodle soup is a familiar dish. The beef noodle shops here, whether big or small, new or old, are almost always crowded. Some addresses can be mentioned such as breakfast restaurants on Tuyen Quang street, Thu Khoa Huan street, Le Hong Phong alley beef noodle shop (near old Phan Thiet station) and most recently Phan Thiet beef noodle soup at Phu Long market. … Visitors to the coastal town remember to enjoy Phan Thiet beef noodle soup, a rustic and gentle dish like the coastal people.

This spring rolls or has other names such as pork roll, pork belly, and pork roll. Depending on the locality, you will hear different names for this food. This greasy specialty of Thai Binh is loved by many people, especially in the cold winter days and the spring holidays. The way to make spring rolls is considered quite sophisticated to achieve a delicious quality product for people to enjoy. The ingredients for making this crispy pork belly are whole lean pork belly, marinated with spices. To make these rolls, the maker must choose delicious, clean, fresh bacon marinated with other spices such as pepper, salt, main noodles, … wrapped in banana leaves to bring out the aromatic flavor typical taste of this type of sausage. Spring rolls are made from clean pork in the countryside, pork pieces are not mixed, without preservatives or solder. In the process of making this sausage, you don’t have to puree the meat like other types of pork, but leave the fat skin intact, layering lean on top, so make sure not to mix impurities. Outside, spring rolls are wrapped with banana leaves, boiled and pressed thoroughly, so they have an attractive green color and characteristic aroma. Because it can be stored in the refrigerator for 10 days, city housewives can order and slice it to eat gradually, both quality and convenient. With many families in the city, this type of sausage is very strange to many people. From the outside, it looks exactly like the meat in the banh chung that many families often pack during Tet. This spring rolls are strangely eaten, fragrant with pepper and typical banana leaves. When eaten, it has a strong aroma of meat and pepper. Photo: IT. Invite readers to watch the video “Changing the tray of 1 million with only a few dishes, without rice and sticky rice”. Source: VTV TSTC.

Ingredients of braised pork with pepper 300g pork belly
Red onion, garlic, chili, green onion
Water color
Spices: Pepper, sugar, monosodium glutamate, fish sauce How to make braised pork with pepper Daily delicacies: Braised pork with pepper. Buy meat, wash and cut into pieces. Red onion and garlic peeled, smashed, chopped. Scallions cut roots, wash and finely chop. Chilli washed, finely chopped.
If you don’t buy colored water, you can win by adding 3 tablespoons of sugar to the pot, turn on low heat, stir until the sugar turns brown, then add 1 cup of water, stir well. Continue stirring with your hands until the water is similar, then turn off the heat, let it cool, put in a separate bowl.
Put the sliced ​​meat in a marinated bowl with 1 teaspoon minced garlic, 1 teaspoon seasoning, 1 teaspoon sugar, 1 teaspoon fish sauce, 2 tablespoons color water, 1/2 teaspoon pepper, and chili and mix well and marinate for about 30-60 minutes.
Put the pot on the stove, heat up 1 tablespoon of cooking oil, then put the marinated meat on the island with medium heat, and cook until the meat is hunted, then reduce the heat. Stir the meat until it thickens. If you like to eat water, you can add a little more water.
Braise until the gravy is thickened and the meat is hunted, sprinkle with pepper and then turn off the heat. Ladle the meat onto a plate sprinkled with green onions and enjoy.

Illustration. Image source: Internet Resources: Shrimp Pumpkin Garlic, dried onions, cooking oil, seasoning seeds, main noodles. Pickled squash and washed with water. Then gently rub the vegetables until they are soft but still crispy. Shrimp washed, peeled, cut back to remove the black thread, marinated with a little seasoning seeds, main noodles. Dried onions, peeled garlic, smashed. Add a little oil and dry onions to the pan. Stir in the shrimp. When shrimp is cooked, scoop into separate plate. Add the remaining dried onions and garlic to the pan. Add the squash and stir well, add seasoning seeds and main noodles to taste. When vegetables are cooked, add shrimp to the island for about 2 minutes. Stir-fried squash with beef Illustration. Image source: Internet Resources: Pumpkin vegetables Garlic, beef, soy sauce, chili sauce. Making: Thinly sliced ​​beef marinated in soy sauce. Heat the cooking oil in a pan, then add the garlic and saute until fragrant, then add the beef and stir-fry quickly over high heat. When the meat is rare, drop the vegetables in and stir-fry, flip the pan to catch the fire, the stir-fry dish when it is on fire will create a very characteristic aroma. Add some chili sauce and turn off the heat. Do not stir-fry for too long, the vegetables will become watery and tasteless. Pumpkin vegetable soup with mussels Illustration. Image source: Internet Resources: Pumpkin tops: 1 bunch Mussels: 1kg (or use clams, donkeys) Ginger: 1 small piece Garlic: 2-3 branches Dried onion: 1 small bulb Dill, seasoning, fish sauce, seasoning. Making: The mussels (or don) bought are soaked in water with a few slices of chili cut to let the mussels (or don) release the sand. Then rinse the shell with water. Boil 1 pot of water with 1 pinch of salt, add mussels (or don). Bring to a boil again, stirring with chopsticks until the mussel gut (or don) peels off the shell. Pickled squash, washed, dried. Decant the mussels (or don) broth into a large bowl, to allow the sediment to settle. Remove the mussel shell (or don), remove the intestines. Onions, ginger, garlic peeled and chopped. Dill pickled, washed, cut into small pieces. Fry ½ of the onion, ginger, and garlic, then add the mussel (or don) intestines and sauté until fragrant with a little fish sauce. Stir fry the remaining ½ of the onion, ginger, and garlic, then add the squash and stir-fry until cooked with a little spice. Add mussels (or don) intestines to the pot of squash. Decant the mussels (or don) broth into the pot, leaving the residue. Bring the soup to a boil, then drop the dill in, season with a little more seasoning to taste. Stir-fried squash with pork belly Illustration. Image source: Internet Resources: 200g squash tops 150g pork belly Garlic 1 tablespoon cooking oil, 1 teaspoon sugar, 1 teaspoon fish sauce, 1 teaspoon seasoning. Making: The pork belly is chopped into small pieces for easy eating, marinated with fish sauce, seasoning seeds, cooking oil, and sugar for about 5-10 minutes to absorb the spices. The squash is lightly blanched in boiling water. Heat the cooking oil, fry the garlic with fragrant oil, add the meat and sauté over high heat until the meat is cooked. Add the squash and stir-fry, add the crushed garlic and stir-fry until cooked, then remove to a plate.

Resources: Fresh plum: 1kg
White sugar: 700gam
Lime I: 10gam
Ginger: 1 bulb
Making:
Step 1: Preliminary processing of the plum Plums bought are medium-sized, ripe plums with bright red color. After that, you wash it and turn it into small pieces. Step 2: Get clear lime water Prepare a bowl of about 100ml water mixed with 10gam of lime water. For a period of 10 minutes for the lime water to calm down, remove the lime residue from the bottom and then soak it with plums. Step 3: Soak plum with clear lime water Add the plums prepared in step (1) and soak them in lime water for 4 hours. Then rinse with water to remove the smell of lime water. Step 4: Mix the plum with white sugar Prepare a saucepan or large saucepan then mix the plums and sugar. Mix plums with sugar according to the ratio of 1kg of plums, corresponding to 700g of sugar. If you prefer to eat sweeter you can add more sugar. Or reduce sweetness, you can reduce sugar. Marinate sugar with plums for 4 hours or overnight. Note: After soaking the plums, you see the sugar and plum juice, you can take a little bit of artichoke juice to drink or if you don’t need to skip this step. Step 5: Slug with plum jam Prepare a medium-sized saucepan, place the marinated plums on the stove, then turn on medium heat. While you are cooking, cut the ginger, remove the skin, drink it, then place it in a pan of boiling plum (this is a little secret in how to make plum jam more delicious). Fry the plums on the stove until the sugars are depleted and the plums turn dark brown and the shade is turned off. Step 6: Complete The way to make plum jam has been completed, but to enjoy it, you should put the plums in the dryer to dry or freeze in the refrigerator, or in the sun and then store in a glass or plastic bag carefully. to last longer. The finished products you receive after making are the red cockroach-colored plums, the plums are delicious, the taste is sour, the sweetness is gentle, the spicy taste of ginger. When enjoying plum jam that is both pliable, delicious and delicious, and looks beautiful. Prune juice Resources: 200g fresh plums, 1 half lemon, 3 teaspoons of sugar Making: – Plums washed, soaked in salt water for 30 minutes, picked out and drained, peeled and cut in half to remove seeds. – Put the plums in the juice extractor, then mix with 3 teaspoons of sugar and 150ml of filtered water. Add 1 teaspoon of broth to flavor, add ice or refrigerate before serving. – If you do not have a juicer, you can add the plums and 150ml of filtered water to the blender, puree it. Filter through the sieve to get the juice, remove the residue and do the same as above. Plum smoothie Resources: 200g fresh plums, 1 teaspoon condensed milk, 150ml of fresh milk Making: – Plums washed, soaked in salt water for 30 minutes, picked out and drained, peeled and cut in half to remove seeds. – Put the plum with 150ml of fresh milk, 1 teaspoon of condensed milk in the blender and puree it. Pour into a cup and add ice and enjoy. Plum shake Resources: – 1kg of ripe plums (choose a berry that is full, ripe and not deep) – Street – Delicious fish sauce – Paprika Making: Step 1: Cut the plums, then soak them in salt water for about 30 minutes and drain. Then, you cut the plum in half or cut the plum and separate the seeds. Step 2: Prepare seasoning for plum Mix 1 teaspoon of delicious fish sauce with 1 tablespoon of sugar, beat the sugar in a bowl of fish sauce and pour it into a bowl of plum, mix well for the sugar paste mixture to soak into the plum. Step 3: Put 1-2 teaspoons of chili powder in the plum bowl, cover tightly and shake your hands well. Alternatively, you can bring in gloves and mix the chili powder well in the plum bowl. Tieu Bao (Synthetic) Photo: Collectibles

Mr. Chin’s family also has a long tradition of fishing. Initially, every day with boat cruises filled with fish. So I did not eat all, and added Co To many years ago, there was no electricity to the net, so almost every family with a fishing job would have a job of making fish sauce, because that would only be able to handle the amount of fish. Rice … a lot of redundancy after each trip out to sea. Mr. Le Van Chin has worked as a fish sauce for several decades. Mr. Chin said, this profession ranged from selecting fish, making the best fish sauce which is anchovy, to the stage of brewing and distilling according to a process. Although there is a general recipe, but the workers also need a certain experience, so the same ingredients, the same recipe tools for fish sauce are the same, but some people produce delicious fish sauce products, others do not. The fish sauce factories in Co To all use ceramic jars to make fish sauce, not cement tanks, to ensure that the fish sauce in the jars is kept intact, because the fish sauce has salt, and other materials are soaked for a long time. corrosive but not in jars. When finished a batch of fish sauce, jars are cleaned and sanitized, then dried to kill bacteria before preparing a new batch of fish sauce. To make fish sauce delicious, Mr. Chin is very careful from the import of ingredients. He contracts with fishing vessels, purchasing as soon as anchovies are imported into the port early in the morning. Being a fisherman, he chooses anchovies that are fresh, bright and not damaged. Because the fish sauce must be marinated every year to be used, Mr. Chin actively imports fish at the coldest time of the year from November of the previous year to March of the following year. This is the time when anchovies are abundant, fatty, of good quality. On the other hand, due to the cold climate, fish are also best preserved. Co To anchovies are rich in protein, preliminary processing, marinated with a certain percentage of salt in the jars, Mr. Chin carefully reverses every day in the sunlight, repeating every day from 12 to 15 months. At that time, the fish can gobble up enough to produce fish sauce products. Mr. Chin said, even keeping fish in jars requires a certain experience, it is best to choose the best sunny days, not to dry on bad weather days with rain, because it only needs a few drops of rain. also ruined the jar of fish sauce. Now that the age is high, Mr. Chin only works moderately, he produces about 700 liters of fish sauce annually. His family’s fish sauce products have a reputation among the islanders, and many tourists also order them. Co To has an abundant source of raw materials to produce fish sauce. In recent years, Co To district has stepped up vocational training for people, many families have learned to do fish sauce. Ms. Phan Thi Tuyet, Hai Tien village, Dong Tien commune, after attending a seafood processing class taught by staff of the Department of Labor, War Invalids and Social Affairs since 2015. Having a job, Tuyet and her husband arrested her. Right hand on making fish sauce. Initially, Ms. Tuyet only made a few jars to eat gradually, then introduced it to the neighbors. Seeing that everyone praised the deliciousness, so Tuyet boldly borrowed to buy 36 jars to make fish sauce and annually produced about 3,000 liters. Co To fish sauce makers are self-conscious about food safety and hygiene to make fish sauce, that is why Co To fish sauce is a prestigious OCOP product for many tourists from near and far. When coming to Co To, when returning home, many tourists do not forget to bring back a few liters to tens of liters of fish sauce to make gifts for their family members. Even when they got home, they still contacted the Co To fish sauce maker to send the goods to them.

Resources: – A piece of salmon is about 300gr – Passion fruit: 4 fruits – Two small butter pieces Anchor or President (unsalted butter type) – Pepper – Seasoning seeds – Street – Minced garlic 1/2 teaspoon Making: – Step 1: Salmon is soaked in fresh milk for about 30 minutes to remove fishy smell. Then marinate the fish with 1/3 teaspoon of seasoning seeds, pepper, to infuse the fish with spices. – Step 2: Passion fruit filtered to get the juice, leaving a few seeds to decorate, the rest left. – Step 3: Add passion fruit juice with 1 teaspoon of sugar, less salt, add 3 tablespoons of filtered water, let all in a saucepan, simmer, season again to taste. Next, add 1 piece of butter, melt all over the kitchen and finish the passion fruit sauce. – Step 4: Put the oil in the pan, fry the garlic, then add a piece of butter, boil the butter, then pan the salmon, the goldfish is both sides. – Step 5: Pick up the salmon on a plate, sprinkle with passion fruit sauce and enjoy. Sweet and sour ribs Resources: – Young ribs: 500g – Dried onion: 3 bulbs – Garlic: 1 bulb – Spices: Soup powder, pepper, white sugar, fish sauce, vinegar, chili sauce, cooking oil. Making: Ribs washed and cut into bite-sized pieces. Then bare with boiling water to remove odors and dirt from the ribs, then take out and rinse with clean water. Onions, garlic peeled, washed, crushed, chopped. Make the sauce with the following recipe: 5 teaspoons of sugar, 4 teaspoons of fish sauce, 5 teaspoons of vinegar, 3 teaspoons of cooled boiled water, and 4 teaspoons of chili sauce. North pan on the stove, add cooking oil to heat and then pour the ribs in and fry with 1 tablespoon of flour until the ribs are slightly yellow, then pick out. Next, add the onion and garlic to the golden pan and pour the bowl of sauce and ribs to simmer until the water is nearly dry, the tender ribs are cooked. (usually cook for about 15 minutes, then tender ribs). Grilled beef with guised leaves Resources: – 400g beef – 200g of pork – 1 bunch of guise leaves – Lemongrass, scallions – Onions – Peanut – Rice noodle – Ricepaper – Raw vegetables served Making: Step 1: Preliminary processing of raw materials – When you buy beef and pork, you wash it, then mince it, then put it in the bowl. – Peeled onions, put in a pan of non-aromatic oil. – The guise leaves pick up stalks, wash them with salt water and take them out to drain. – The vegetables you can eat together can choose lettuce, cucumber, lettuce, perilla … Next, bring and drain. Step 2: Marinate the beef You put beef and pork in a bowl. Then add the fragrant purple onion, 1 teaspoon soy sauce, 1 teaspoon seasoning seed, 1 teaspoon monosodium glutamate, 1 teaspoon ground pepper, 1 teaspoon sesame oil and minced lemongrass into the meat. Then, mix well and marinate meat for about 30 minutes to infuse spices. Step 3: Beef with betel leaves You use a spoon to scoop a little minced meat and place it on the guise leaves, then gently roll it up so that the meat does not fall out. Roll the beef with the guise leaves one by one until all the ingredients are gone. Step 4: Grilled beef with guise leaves You can bake in the oven or grill on an charcoal stove. If baking in the oven, first heat the oven for about 10 minutes and then let the beef roll in the guise leaf to bake at 200 degrees C for 10 minutes. After that, take out the tray and spread a little cooking oil over the beef guise leaf roll and then cook for another 5 minutes. Step 5: Make onion fat You put the cooking oil in the pan, boil it, then lift it down and add the chopped scallions with a little salt. Next, use chopsticks to mix well. This way spring onions will smell good and keep their beautiful green color. You use onion fat to sprinkle the beef roll and sprinkle peanuts on top is finished. Pineapple rice Resources: – 800g cold rice
– 2 eggs
– 200g fresh shrimp
– 1 pineapple (500-600g)
– 2 capsicum
– 3 lemongrass trees
– 50g purple onion
– 1 teaspoon of seasoning powder
– 2 teaspoons of seasoning seeds
1/5 teaspoon of pepper
– Cooking oil, salt Making: – Cold rice mixed with seasoning powder, seasoning seeds, eggs and pepper to taste. – Pineapple trimmed teeth at the top of the tooth split apart. The first part is used as a lid. The body was removed from the flesh of the pineapple, and diced. The shell of the body to hold the rice.
– Pomegranate shrimp
– Chili peppers seeded, chopped.
– Dried onion and chopped lemongrass. – Non-aromatic a little dried onions with a little oil, add chili, shrimp, lemongrass, pineapple in and stir fry, draw out to separate.
– Heat cooking oil, fry onions, cook the rice for 10 minutes, pour fried pineapple, mix well, turn off the heat. Put the fried rice in a pineapple and decorate it beautifully. – For better fried rice, when cooking, add a little coconut milk (50ml). Grilled duck Resources:
1 duck (cleaned)
1 small jar of white chao
5 purple onions
2 lemons
1 ginger root
Spices include: pepper, salt, sugar, cashew oil, satay, seasoning seeds, monosodium glutamate
Okra, cucumber, raw vegetables Making: Cut the duck into large pieces and marinate with 1 teaspoon of lemon juice. Garlic onion, minced. Pour it into a puree, add a little sugar to make it soothing, less salty. You add pureed soya, minced purple onion, minced garlic, 1 teaspoon seasoning seed, 1 teaspoon sugar, 1 teaspoon cashew oil, 1 teaspoon satay, ½ teaspoon MSG to the duck meat and Marinate for 45 minutes to 1 hour to soak up all the spices. Duck meat will be more delicious and flavorful if grilled on charcoal stove. During the baking process, you should become evenly cooked so that the duck meat is cooked evenly, avoiding scorching, losing flavor and color. When you see it, the meat turns dark yellow and aromas, at this time, the meat is ripe and you can enjoy it! The ideal baking time for duck to cook is 20 minutes for small pieces and 40 minutes while whole. You should marinate a little lemon juice to make the duck softer after you prepare it. Wash the duck with salt to get rid of the characteristic odor, you can replace the salt with ginger and alcohol, then rinse it again with clean water to eliminate the smell of the duck. For better food, you should choose a garden-based grass duck that will have more meat and less fat than a duck or a siamese duck. Tieu Bao (Synthetic) Photo: Collectibles

1. Potatoes 3 tubers 2. Mixed herbs Italian Mixed Herbs 1/2 tablespoon 3. Olive oil or cooking oil 30ml 4. Cheese powder enough (about 2 tablespoons) 5. Salt a little Steps 1. Prepare potatoes 2. Marinate potatoes 3. Bake potatoes 4. Mix cheese powder Prepare materials 1. Potatoes 3 tubers 2. Mixed herbs Italian Mixed Herbs 1/2 tablespoon 3. Olive oil or cooking oil 30ml 4. Cheese powder enough (about 2 tablespoons) 5. Salt a little Each piece of french fries is fragrant with the aroma of spices mixed with the attractive sweet salty cheese flavor. The potato dish is fried in an oil-free fryer, so it uses very little oil. How to make cheese fries 1 Preliminary processing of potatoes Scrub potatoes clean the peel, cut into pieces into areca zone. Soak the potatoes in water for about 10 minutes then wash off the starch sticking on the surface of the potato. Let the potatoes dry and pat dry with a towel. 2 Marinate potatoes Put the potatoes in the bag, add oil, salt and fragrant seasoning leaves, then stir well. 3 Baked potatoes Put the potatoes in an oil-free fryer. Fry the potatoes at 200 degrees C for 25 minutes 4 Mix the cheese powder Ripe potatoes removed, add cheese powder to mix well. Finished products: In the coming summer days, plus the epidemic becomes tense, the babies will stay home a lot. So moms should immediately try this oil-free fryer making french fries to swap dishes for your kids to eat more from time to time! Wish you success with this cheese shaker fries! According to the Vietnamese lifestyle

Illustration. Traditional yogurt bag Resources + 240 g of yogurt + 1 can of condensed milk + 1 can of boiling water (use a can of condensed milk to measure) + 400 ml of fresh milk without sugar or with sugar as desired + Carrying bag. Making + Put condensed milk in a large bowl, use the cans of condensed milk to pour 1 can of boiling water, stir well to dissolve. + Add 400ml of fresh milk, stir well. + Wait for the milk mixture to cool to about 40, 50 degrees, then let the yogurt stir to dissolve. + Filter through the sieve for smooth milk. + Put the yogurt in the bag, fasten it. + Yogurt incubation: You can brew yogurt with a rice cooker or a foam barrel. Put the yogurt bag in the pot / barrel, pour 70 degree water into the pot, cover tightly, incubate for 6-8 hours. Note: During the incubation period, the water temperature can be checked. If the water cools, add hot water to maintain the incubation temperature. Yogurt with fruit flavored bag + With fruit syrup flavored yogurt You can buy pre-cooked syrups at the supermarket or cook your own syrup from fruits such as oranges, lemons, and passion fruit … When you’re done with yogurt (like a traditional yogurt bag), just add the syrup, stir it well and put it in the bag, then bring it back to normal. + With yogurt bag from fresh fruit Meaty fruits such as mango, strawberries, peel, cut into small pieces, for every 100g of marinated fruit with 30g of sugar. Then marinate the sugar for about 15 minutes, put in the blender, then slug on the low heat until the fruit is thick. Allow the jam to cool, then add the blended yogurt (the traditional yogurt above). Then put in the bag and bring the normal incubation is complete.

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.

Cooking tips with oil-free fryer First, always imagine in advance what you will cook to actively prepare. For example, every meat dish we can marinate from the night before, overnight is just enough to taste, get up in the oil-free fryer the next morning, set the time and temperature to have breakfast or lunch. . If you plan to cook many dishes at once, consider the order accordingly. Cook dishes that are not marinated first, for example fried tofu, spring rolls … then make dishes such as chicken, ribs, barbecue … to avoid the case that the pot is sticky with sauce, you must wash it to continue cooking. Sauce dishes can be lined with foil, parchment paper or banana leaves to be clean and easy to wash (but will have to turn over during cooking to be both sides). If it is a banana leaf, you should use a slightly larger leaf or lay a stack of 2 leaves is also okay, because the leaves will curl. There are many marinade recipes, but if you do not have much time, you can take advantage of some of the marinade in the bottles sold at supermarkets and stores. The oil-free fryer is no substitute for the traditional oil-frying method. Certain dishes such as spring rolls, or deep-fried dishes … should be fried with oil first to cook about 70-80%, then fry in an oil-free fryer. This way makes the dish crunchy, delicious and reduces the feeling of being fed up with grease. For large, whole meats, such as chicken drumsticks; then you should scratch on the surface of the meat to absorb the spices evenly, set low heat for a long time to cook from the inside out, then raise the heat for a short time to have a crispy surface. , glossy. For example, with grilled chicken thighs you can let 180 degrees C for 15 minutes and then increase to 200 degrees C in 3 minutes. All recipes are only relative, because each household uses a different pot, different quantities of food … so it is not possible to apply the same level of time and temperature. If you are new to using it, you should pay close attention during the baking process to draw out the right time and temperature formula, do not depend on the pot too open to burn. Here are 3 recipes with Thu Thuy’s oil-free fryer. The sisters refer together! 3 recipes with oil-free fryers Grilled meat skewers in an oil-free fryer Ingredients for skewers grilled in an oil-free fryer: 500g of meat (should choose fatty shoulder meat), 1 large spoon of chopped purple onion, 1 large spoon of chopped garlic, 3-4 chopped lemongrass plants at the beginning and the end, chopped up, 1 big spoon of oyster oil, 1 half large spoon of soup powder, 1 big spoon of sesame oil, 1 big spoon of roasted sesame seeds, 1 big teaspoon of condensed milk, 1 little water. How to make grilled skewers with an oil-free fryer: Marinate meat with all ingredients, squeeze evenly, and refrigerate for at least 2 hours or overnight. Before baking, squeeze a little lemon (about half a fruit), squeeze it to make the meat softer and then use a skewer of meat. Note that the skewers are not too thick for the meat to cook evenly. Bake the meat at 180 degrees C for 8 minutes and then turn the grill over for another 3-4 minutes. Please note that you should adjust the pot at home to draw out the most suitable time and temperature! Roasted peanuts in an oil-free fryer With peanuts you can roast 180 degrees C in 7 minutes. The finished product is a delicious crispy roasted peanut dish. If you want to make salt-roasted peanuts, you can leave it to 180 degrees C for about 4 to 5 minutes and then remove, mix with a little oil then put in an oil-free fryer for another 200 degrees 2 to 3 minutes (adjust the pot and peanuts size). After that, bring the finished product and mix with salt. Cashews, pumpkin seeds, sunflower seeds … can also be used to roast with an oil-free fryer. Grilled sweet Potato For delicious baked potatoes, you should choose a wilt potato a little, now it will produce more honey will be better. Then put the sweet potato in an oil-free fryer and let it sit at 180 degrees C for 15 minutes and then turn over for another 10 to 15 minutes. This dish has absolutely no fixed heat recipe because depending on the size of the potato, everyone can keep cooked potatoes. Wishing you success with the dishes using the oil-free fryer! According to the Vietnamese lifestyle

Raw materials for Thien Thien fried beef 200 gr beef fillet
100 gr of natural cotton
Purple onion: 1 bulb
Garlic 1 small bulb
Cooking oil, oyster oil, pepper, soup powder Delicious dishes every day: Thien Thien fried beef. How to make natural fried beef Thien ly flowers remove the old stem, the flower is chlorinated or yellow, wash it and take it out to the basket to dry. Garlic, purple onion peeled, minced.
Cut beef into thin pieces and marinate with 1 teaspoon oyster oil and chopped purple onion, 1/2 min minced garlic, 1/2 teaspoon powdered soup and 1 teaspoon pepper, mix well and marinate in about 15 minutes for the beef to infuse spices.
Place the pan on the stove, heat the pan with a little oil and then add the remaining 1/2 of the minced garlic to the non-aromatic, stir-fry all the beef over high heat and then transfer to the plate.
Still using the same pan, add a little oil to fry the natural flowers over high heat. When the flowers are ripe, add the beef to the island quickly, season to taste and then turn off the heat, pour the stir-fry dishes into a plate.

Watermelon guts Resources: 1 large watermelon; Half a chicken (you can make the whole chicken cut in half for easy stuffing); Spicy vegetables: lime leaves, chili, lemongrass, ginger, onions, garlic; Spices, turmeric powder, pepper, less cooking oil. Marinate chicken and spices into melon peel Making : Step 1: Marinate chicken with spices, pepper, turmeric powder and a little oil spread evenly over massage for the chicken. Bake chicken in the oven Ms. Huong gave 1/2 teaspoon of each type of coffee, less turmeric powder alone, for half a chicken. Discount as you like (you can add chili salt, seasoning powder …). Marinate from 30 minutes or more to soak. You can tattoo around the chicken for more penetration. Grilled chicken cooked aromatic in melon Step 2: Watermelon cut the mouth across, took a spoon to scoop out the intestines, this gut to squeeze juice or vitamins as you wish. Cut the other side of the melon into a small piece so that the melon won’t roll over. Put the spices in a layer underneath: crushed lime leaves, sliced ​​ginger, pounded garlic onions, a few chili, each one a little depending on you. Add the chicken and add 1 layer on top. Grilled chicken is brought tightly or torn Step 3: Preheat oven to 250 degrees 10 minutes. Put the melon stuffed with chicken inside, cover in the oven, let 250 degrees in 60 minutes. Take out to visit with chopsticks, chicken water is not red, then take out and cup only. And enjoy Finished sweet chicken meat is not dry, fragrant with spices. Chicken juice and watermelon can be used to cook soup, cook chicken rice …

BBQ, short for Barbecue, is a form of barbecue directly on a charcoal fire. Types of beef, pork, chicken, lamb … are marinated with bold spices, coated with a sauce and placed on bright red embers. This type of party appeared long ago in the UK, USA, Australia, New Zealand … then spread to Asia, including Vietnam. In Ho Chi Minh City, many restaurants and eateries serving BBQ style attract customers. Not only barbecue, many people also like to eat ribs and seafood from squid, shrimp to octopus … Suggestions: American beef, grilled pork skin, cheese corn … Referring to the place to enjoy BBQ in Ho Chi Minh City, I think of K-Pub first. The restaurant is located on bustling Cao Thang street, suitable for meeting friends and family. When we got to the restaurant, we were guided down to the basement to eat. The space here is quite dark and mysterious because there is no window but still cool due to air conditioning. My friends and I went to the Saturday lunch bar, customers were not too crowded, so the service time was fast. Enthusiastic staff recommend dishes and change the grill when requested by guests. The menu of meat dishes is rich but little seafood, not even shrimp. Besides the types of meat brought to the table by the staff, diners can come pick up fruits, kimchi, dumplings, vermicelli, ice cream … at the counter. Drinking water is comfortable refill. I was most impressed with the delicious meats, crispy grilled pork skin and a delightful bowl of cheese popcorn. However, there is only one dipping sauce for all dishes. At the end of the meal, our hair and clothes stinked quite a bit but that was acceptable when eating baked goods. Suggested dishes: Grilled beef with cheese, grilled beef with five spices, grilled squid satay, grilled shrimp skewers … I am a meticulous person in food, before visiting any restaurant, I often go around to assess the taste, space and service attitude there. However, once crossing the street on February 3, I “ventured” to choose Barbecue Garden because the shop is quite crowded. The first impression is the spacious, airy space, the Vietnamese village decor. I choose to sit outside to avoid the smell of the barbecue. The menu of the restaurant is quite diverse, mainly Vietnamese cuisine, besides grilled meat, including crispy fried chicken wings, grilled squid skewers, meat spring rolls, lotus and shrimp salad … The dishes are beautifully decorated. Eyes, taste okay but not too impressive. The space and portion of the dish here is more suitable for a meeting rather than a full meal. To save costs, diners can call available combos priced from VND 289,000-319,000 / 3-4 people. Serves include beef, shrimp, grilled squid, vegetables and white rice. The restaurant staff is quite indifferent when serving customers. Suggested dishes: Spicy beef ribs, spicy pork belly, lean shoulder, pork kimbap … Despite receiving mixed comments on social media, the 1980s BROS BBQ is still the place to enjoy the most Korean BBQ in Ho Chi Minh City that I know. The shop has 3 spacious floors, not too overwhelming even during peak hours. Pink LED font decoration, tables and chairs remind me of the small pub of the movie Itaewon. The shop uses a beautiful round table, but when traveling with many people, the area for dishes is too small, making me feel uncomfortable. There are many buffet prices for guests to choose from, from 200,000 to 400,000 VND depending on the time and quantity of dishes. The most delicious and fragrant marinated grilled meat is ribs, pork skin, pork belly, and pork kimbap. The menu is not diverse, mainly beef and pork, so it is easy to get bored. The 3 types of sauce are quite appetizing, I score 9/10. The downside of the restaurant lies in the fact that visitors come very crowded, especially in the evening, the few employees cannot observe and attentively serve all the tables. The moment I arrived, the shop only accepted cash, so it was a bit inconvenient. Keeping the car in front of the door for 5,000 VND is also unreasonable. Suggested dishes: BBQ Tokori, BBQ Samurai, BBQ Kyoto … Another place to enjoy barbecue you can refer to is Tokori BBQ. The restaurant serves gentle and polite Japanese style with wooden furniture, private partition table. If you do not like the noise and bustle in most pubs, Tokori is the right place for diners to sip wine, eat barbecue and chat with friends. While traditional ordering is suitable for families with children or the elderly, buffet is a form for young people to comfortably dine without worrying about price. Each meal is at 300,000 VND / person, I find it reasonable because of the luxurious space, good service and the uniform taste of the food. Member Ngoc Quynh Tran said that dessert ice cream is a dish that customers should not ignore. “In terms of meat, the quality of the dish here is good, the bacon is low in fat, the cornflower and the grilled ointment taste fine. In my opinion, the other cuts of meat are a bit dry due to the lot of lean. The chicken is not too special, the shrimp and octopus sauce It’s okay to eat spicy. The dish comes with fried tofu, french fries, chicken wings, grilled vegetables, kimchi, noodles, and soup, so it is not too tired. Dessert has only 6 flavors of ice cream, but it is delicious, you should try, “commented diners. Suggested dishes: Excellent pork ribs, BBQ party, whole pork butt … If you want to enjoy a taste of BBQ with new American craft beer, Ut Ut Quan is the ideal choice for you. The shop is located on Xuan Thuy Street near the company, so my colleagues and I often stop by to enjoy the food after work. In general, the design space is open, spacious but also depends a lot on the weather of Ho Chi Minh City. Luckily, both times I visit the shop, I feel cool and comfortable. Here, using a large table, it is suitable for large groups of people, odd customers often sit together but it is not too inconvenient. At the end of last year, my company held a year-end party and rented out the first floor area of ​​the restaurant. Although there are separate service arrangements, enthusiastic staff, but often forget the request of customers, the time to make dishes is still quite slow. In my opinion, this is the biggest downside but can also be sympathetic due to the large number of weekend visitors. In terms of food, a pretty much part, you should go with a large group of people to experience a wider variety of flavors. The witty name that evokes curiosity for the diners is also an advantage, I am impressed with the roasted chicken with the sky, the BBQ pork ribs in meditation, the healthy skewers … I try the ribs, the grilled sausage. richly marinated but easily bored. Each serving is served with mashed potatoes, fried potatoes, okra, grilled corn, grilled pineapple, kimchi … taste. At the table there are 3 types of sauces, guests can mix according to their preferences.

Talking about the process of cooking, Mrs. Hong said that the porridge was cooked 2-3 hours before selling, so “it is impossible to have maggots living inside”. Ms. Hong also shared that the porridge cooking process was publicized at the restaurant, from marinating to preliminary processing. If there is a problem, the customer can respond immediately. Ms. Hong’s rib porridge shop is over 50 years old, quite famous and popular in Hanoi. Mrs. Hong’s rib porridge shop at Luong Su C. (Photo: Duong Thu Phuong / Foody.vn) Earlier at noon on April 7, on social networks appeared a post of Facebook DT with the content “warning” people about the problem of dirty food. Specifically, DT knows there is order 2 bowls of quail egg porridge at a famous porridge shop in Luong Su C lane. Accompanying the post is a short clip of a close-up of the rib. The image made many people “shiver”, dare not see it for the second time. (Image cut from clip) DT’s sharing quickly attracted the attention of the online community with thousands of interactions with comments and sharing. Many people tag Friends entered to warn, also people left comment doubt the authenticity of DT’s post “I often eat porridge at this shop, but usually the ribs, not the ribs like this?” – A longtime acquaintance of this porridge shop left a comment. Update spirituality According to many sources

– Fresh mackerel: 500g – Pineapple (pineapple): 1/2 fruit Sugar: 3 full teaspoons (5ml spoon type) – Fish sauce: 2 tablespoons (15ml spoon type) – Salt seasoning: 1/2 teaspoon – Seasoning seeds: 1 teaspoon – Scallion (or fresh ginger leaves): several branches – Dried onion: 2 large bulbs; Dried garlic: 1 bulb – Fresh chili: 2 fruits (depending on whether you taste spicy or not) Whole-grain peppercorns (if any): 1 teaspoon. MAKING Step 1: Preliminary processing of raw materials – Clean mackerel, slice, and any large piece of fish can be cut into 2 or 3 parts for easy spice absorption. – Dried garlic onion, peeled, crushed, chopped. – Pineapple peeled, remove the eyes, cut into small pieces, size 5mm thick. Marinate the pineapple with seasoning powder for about 20 minutes to infuse. – Wash the scallion and cut into 2cm pieces (or fresh ginger leaves if washed and chopped). Step 2: Marinate the fish, make the water color (stock water) – Put the sugar in a small pot, put it on the stove, turn on the hot stove on medium heat, watch for the molten sugar and turn brown, then add about 100-150 ml of water, boil the sugar to melt. obtain colored water (also known as stock water). – Put the pan on the stove, add some cooking oil, turn on the hot stove and fry the fish until it is cooked, then brown the fish, then add the following ingredients to the fish: 1/2 of the crushed dried onions, fish sauce, seasoning salt, pepper. Marinate for about 20 minutes. Step 3: Fish warehouse Put the remaining 1/2 of the dried garlic onion in the pot used as a fish storage pot, put in a pot of 1 teaspoon of cooking oil, turn on the stove of garlic onion to fragrant, then place 1/3 of the pineapple on the bottom of the pot. Place the marinated mackerel pieces on top to put the fresh pineapple and chili pieces. Pour fish marinade and stock water for ginseng on the face of fish and pineapple, seasoned fish to taste and reduce salt sauce to taste, to open the pot on low medium heat until the fish is dry, sprinkle with green onion. (or fresh ginger leaves) on top, turn off the heat. Finished products : The mackerel is soft but not crushed, whole pieces, spice absorbent, not dry, not fishy, ​​the salty taste is mild, the smell of pineapple, the color is very attractive. Enjoy with delicious hot rice. A family of rice with mackerel, braised with pineapple, clam soup cooked with pineapple, clam with laksa leaves, and oyster soup with white rice. Good luck!

On the market today, the buffet restaurant with grilled hot pot “sprouting like mushrooms” with enough segments from high-end several hundred thousand / capacity to popular only 100,000 VND / capacity. Because of that, the issue of food hygiene and safety is something that customers cannot take lightly. Especially the sidewalk eateries. There are a number of potentially unsafe foods that customers should limit ordering when eating grilled hot pot buffet. The first is seafood. As a favorite dish of many people, but seafood has a very high price. Therefore, many people often prioritize choosing dishes from seafood for “already addicted”. However, unlike restaurants specializing in raw watered seafood, most of the seafood in the hot pot buffet is frozen. If not properly preserved, seafood can be very dangerous. Available dishes such as shrimp balls, squid balls … look eye-catching and attractive are usually on the menu of the restaurant. However, if you taste it, you will see that they are not shrimp, squid … chopped up with 95% powder and then add additives. It is worrying that the ready-made pellets are imported in large quantities, the packaging does not indicate the origin, the origin is clear, very dangerous to the user. Animal organs including roast, stomach, small intestine, chicken gizzard … often sell well at grilled hot pot buffet. Because animal organs are marinated, grilled and fragrant, stimulating the taste buds. In fact, these foods contain many unsafe risks. Food that has been impregnated with chemicals or flavored for too long is a great danger to consumers. In addition, the processing of animal organs requires careful care. Meanwhile, the eateries are crowded, this stage will not be given priority. In addition, at popular grilled hot pot buffet restaurants, cheap cheese is purchased in large quantity that does not ensure food hygiene and safety. Therefore, it is best to choose a large restaurant with chain system and hygienic when eating buffet hot pot. Photo source: Internet. Video: What are the criteria for restaurants in Europe? Source: VTV24

What products accelerate fat burning? (Photo: Pixabay) Accordingly, the experiment involved 15 men who did not smoke, whose average age was 32 years. These people completed 4 exercises 7 days apart. On the day of the trial, they took 3 mg / kg of caffeine or a placebo at 8 o’clock and 17 hours, and followed strict exercise and dietary guidelines. The results showed that the amount of caffeine consumed 30 minutes before aerobic exercise increased maximum fat oxidation in the whole body. In addition, the scientists found that the efficiency was significantly higher when performing a series of exercises in the afternoon. Espresso is a very popular coffee and is popular with many people. Espresso first appeared in Italy in 1930, then spread to Spain and other European countries. Currently, this coffee has become an indispensable part of the coffee culture of people around the world. Even many coffee fans often say that, if you have never tried Espresso, you have not really stepped into the coffee world. Espresso coffee is machine-brewed, using hot water compressed by high pressure through finely ground coffee powder. The broth used to make Espresso is pure water, and the coffee used to prepare this method must also be rustic roasted coffee, not seasoned with any impurities.

Pork steak

Resources:

• 500g bacon

• 1 teaspoon of salt

• 1 teaspoon pepper

• 1 teaspoon of onion powder

• 1 teaspoon of garlic powder

• 1 teaspoon soy sauce

• 75-100g of table salt to grill meat

• The ingredients you can marinate can change freely to suit the taste of the family.

Making:

-Wash the pork, use a knife to cut the meat into pieces about 2cm x 2cm (do not cut off the skin), by doing so, the meat will be more absorbed, when it is done, it will be easier to cut.

Mix the marinade ingredients and rub evenly over the meat (do not rub the cuticle).

Use a paper towel to dry the cuticles thoroughly. Put the meat in a plate, the skin is facing up, put in the refrigerator for 2-3 hours so the pork can soak in the spices and the pork skin is completely dry (not covered or wrapped).

Preheat oven at 180 ° C, place a baking tray in the bottom groove of the oven, fill with water about 1 knuckle. Place the pork on the slotted baking tray, sprinkle salt evenly over the pork skin, then place the baking tray in the oven in the groove of the upper half of the oven. During baking, the pork will slowly shrink, and the salt will steam the water to form a thick, hard salt layer.

• Bake for about 40 minutes, then take out the pork, increase the oven heat to 230 ° C, check if the water tray is empty, add more water. At this point the salt layer has formed a hard block. Remove the salt, use a paper towel to wipe the skin off again. When the oven is hot enough, put the pork back in the oven, put it in the groove closest to the heat bar, and bake for another 30-40 minutes until the skin has exploded and golden evenly.

Take out the crispy roast pork skin, let it cool down for about 10 minutes (and let the fat re-infuse into the meat, eating will taste better), then just cut the meat and enjoy it.

HOI AN CHICKEN RICE

Resources:

• Chicken is free from the garden, eggs of young chickens

• Turmeric powder

• Ginger, garlic, chili, purple onion, scallion, onion, cilantro

• White radish, turnip (carrot)

• Laksa leaves

• Kumquat

• Pepper

• Fried onion

• Spice

Making:

Step 1: Preliminary processing of raw materials

• The chicken is cleaned, washed with salt and ginger to remove the fishy smell.

• Vegetables and tubers cleaned, washed and drained.

Step 2: Boil the chicken

• Boil a pot of water with enough water to cover the chicken, add 1 teaspoon of salt, 1 teaspoon of seasoning seeds and a few purple onions to sweeten the broth.

• Add a little turmeric powder or fresh turmeric juice to create a distinctive golden color for the dish as well as make this dish more turmeric aroma.

• Boil hot water to 80 degrees, hold the chicken leg to stir the chicken evenly into the water so that the skin of the chicken gets used to the temperature of the pot, when it is boiled, the skin will not crack, if there is a crack, it’s a little bit.

Then, boil the chicken in boiling water and over high heat for 10 minutes. Continue boiling over medium heat for 15 minutes and then turn off the heat. Leave the chicken in the pot and cover like that for about 30 minutes to let the chicken cook evenly.

• As soon as you turn off the heat, put the chicken’s egg and egg to cook with chicken.

Step 3: Soak rice, cook rice

• When you start to boil the chicken, take the rice and soak it for 30 minutes and then let it drain.

• Use a pan, boil with a little cooking oil, let the rice dry and fry for about 1 minute.

• Put the rice in the rice cooker, mix with a little salt (about ½ teaspoon).

• Fill the rice with chicken broth and start cooking.

Step 4: Tear the chicken

After the chicken is cooked, tear the chicken to eat and mix the salad.

Step 5: Cook chicken soup

• Use chicken broth to cook soup.

• Put the chicken bones torn in step 4 into the pot and cook together.

• Put the chicken blood in the pot.

• Put white radish, red radish trimmed flowers, cut into pieces and cook together for sweet (use only one, the rest to make salad).

• Should taste to taste.

Step 6: Make chicken salad

Thinly slice the onion and add it to ice cold water.

• Mix salad dressing: 1 teaspoon sugar 2 teaspoons kumquat juice (kumquat) teaspoon salt ½ teaspoon pepper. Everyone can taste it to better suit their taste.

• Mix well shredded chicken with onion and onion mixed with salad.

Step 7: Make pickles to serve

In addition to Hoi An, people use papaya and red radish, and in this article replace papaya with white radish.

• Grate white radish fibers, turnip red radish and soak in ice water.

• Make the mixture of: 1 teaspoon of sugar 2 teaspoons of kumquat juice.

• Mix the mixture of shredded radish and green onion.

Step 8: Make sauce

The sauce of this dish includes salt and pepper, chili sauce to eat Hoi An chicken rice, fish sauce and soy sauce. Because there is no chili sauce to eat Hoi An chicken rice, so in the article we use the homemade chili sauce.

Step 9: Present and enjoy

Take turns presenting the ingredients of Hoi An chicken rice dish on top and enjoy it!

COOKING BOUNCING

Resources:

• 300gr beef tenderloin

• 2 green bananas

• 2 star fruit

• 1/2 onion

• 1/2 pineapple (if any)

• Roasted sesame

• Dry onion

• Fried garlic garlic (whoever likes to eat, they will do it)

• Roasted peanuts

• Herbs: basil (dog basil), serrated coriander (Chinese coriander), coriander.

• Spices: fish sauce, sugar, lemon, garlic, onion

• Chili, pepper, seasoning, salt, vinegar …

Making:

Step 1: Marinate the meat

Thinly sliced ​​beef marinated with: 2 teaspoons minced garlic, 1 teaspoon seasoning powder, 1 teaspoon oyster oil, 1/2 teaspoon pepper, 1 tablespoon oil, 1 tablespoon pineapple juice (with pineapple and beef juice will be softer and more delicious), mix well with marinade for 10-15 minutes. (Spoon of soup: use a tablespoon to eat pho).

Step 2: Preliminary processing of other ingredients

• Roasted peanuts and crushed

• Thinly cut onion, not yellow

• Thinly sliced ​​garlic and crispy yellow (if you do not like to eat fried garlic, you can skip this step, just fried onion, roasted peanuts, roasted sesame is delicious).

• Onions remove the core, thinly soak with ice to make the onion less spicy and crispy.

• Green bananas remove tendons, peel thinly cut soaked in salt water, add a little vinegar to reduce acrid and reduce dark spots.

• Starfruit cut thinly soaked in water mixed with a little vinegar and salt to help prevent bruising.

• Thinly chopped pineapple (if any).

• Wash the herbs and cut into small pieces to taste.

Step 3: Mix water to mix salad

• 2 tablespoons sugar 1 tablespoon lemon juice 2 tablespoons fish sauce dissolve sugar, add minced garlic chili.

Step 4: Stir fry the meat

• After marinating beef, soak the seasoning, place the pan on the stove, wait for the hot pan to let the beef cook until it is cooked, no need to add cooking oil because it was marinated with cooking oil before. The cooked meat is poured into a bowl to cool.

Note: You can blanch the beef if you do not like to stir-fry, but it will taste more delicious.

Step 5: Mix salad

• Take out star fruit, banana, onions and drain.

• Starfruit cinnamon squeezed out the water to reduce the acidity.

• Mix 1 tablespoon of water mixed with salad into the bowl of beef and wait for it to infuse.

• Then pour the bowl of beef into a bowl of banana, star fruit, onion, pineapple … pour the water to mix the salad, gently, evenly, season to taste.

• Finally, add the herbs and mix well and sprinkle with peanuts, sesame, dried onions, and crispy garlic on top.

Beef salad can be used as a dish to play, eaten with rice, served with shrimp puff is also very delicious!

CANDIDETS WITH FRIENDS

Resources:

• Veal: 500-600g, umbrella or string.

• 4-5 lemongrass trees, 1 ginger branch, 1 garlic bulb, 2 chili.

• 1/2 pineapple (pineapple), 2 bananas, 2 star fruit, 1/2 lemon.

• Forest vegetables or herbs of all kinds, scallions, rice paper,

• Fish sauce, salt, sugar, cooking oil

Making:

Step 1: Preliminary processing

• Lemongrass washed, cut into pieces, the tubers left 2 bulbs, the rest were smashed. Ginger peeled, washed, leaving 1 small piece, the rest smashed.

• Veal you can choose from corn or three just as you like. Meat is washed, drained, using umbrella or string to curl tightly to make the meat boil better.

Step 2: Boil the meat

• Then boil the veal with lemongrass, ginger, and crush above. Note that when boiling meat, adding 1/3 teaspoon of salt, 1/2 teaspoon of sugar and 1 teaspoon of cooking oil will help your veal meat become richer and more delicious.

• Bring the water to a high heat to boil. When the water is boiling, remove the foam, lower the heat to boil for about 30-40 minutes until the meat is soft. Using chopsticks to skew the meat, it can be easily skewered and when withdrawn, no red water is coming out. Turn off the heat, soak for 5-7 minutes, take out to cool.

Step 3: Prepare accompanying vegetables

While waiting for meat to cook, prepare all kinds of vegetables to eat. This dish is best eaten with wild vegetables. Without use of lettuce, herbs.

• Remove root vegetables, old leaves, crush, wash, soak in salt water for about 30 minutes. After that, take it out, splash it to drain. Scallion leaves roots, leaves crushed, washed, cut into pieces.

• Pineapple peeled, remove eyes, 1/4 sliced ​​fruit to eat with star fruit, banana, the rest chopped. Garlic peeled, washed, crushed, chopped. Chili stalks removed, washed, sliced.

Step 4: Prepare seasoning sauce

• North pan on the stove, add 1 teaspoon of cooking oil, add the minced garlic above to non-aromatic. Then add 3-4 teaspoons of seasoned fish sauce, finely chopped aromatic into the island. Add 1 teaspoon sugar, season to taste. Turn off the heat, put in a bowl, add chili. Can be replaced with ginger fish sauce or ketchup. However, the seasoning fish sauce will bring an attractive flavor to this dish.

• Starfruit washed, peeled off the edge, sliced ​​thin. Bananas peeled, sliced. Banana and starfruit after slicing, soak in a bowl of water mixed with salt and lemon to avoid darkening.

• Cucumber peeled, cut, chopped. The remaining ginger is sliced, then sliced. Thinly sliced ​​lemongrass. Arrange pineapple, star fruit, banana, cucumber on a plate to eat with.

Step 5: Enjoy

Meat after being cooked, sliced ​​thin, arranged into a plate. For ginger, lemongrass and scallion blanch on top to eat together and decorate for attractive. Meat can also be boiled in the refrigerator. When eating, steam again if desired.

Spread out the rice paper, place on a few slices of boiled veal, rolled with forest vegetables, add a slice of star fruit, banana, cucumber, pineapple, lemongrass slices and a few ginger strands, fish sauce seasoning with garlic chili, take a bite Chew, chew thoroughly to feel all the sweetness of veal plus the sour taste of vegetables, add the delicious salty taste of seasoning fish sauce.

COCONUT BOOKS

Prepare:

• 200-300g of cleaned beef stomach, 3 green horn chili, 1 red horn pepper, 1 small handful of garlic, 1 piece of ginger, 2 garlic bulbs, 1 teaspoon of light soy sauce (if you don’t like soy sauce, substitute with salt or soup powder), 1 teaspoon vinegar, pepper, salt, chicken seasoning powder

Making:

Stomach bought beef bought and squeezed with salt and vinegar and then washed again many times to remove the smell of anise, cut pieces to taste.

Pick up the garlic, remove the old part, wash it with water and break it into bite-sized pieces.

Green and red chili peppers washed off the intestines, sliced ​​or sliced ​​diagonally. Shredded ginger. Minced garlic.

Heat cooking oil in a pan, add garlic, ginger to fry, then add the beef stomach, add a spoonful of light soy sauce (if you don’t like soy sauce, replace it with a pinch of salt), 1 teaspoon of vinegar, pepper and sauté until when the stomach is infused with spices.

Add green and red pepper and sauté a little.

Then add in garlic, stir-fry.

Season to taste a little more chicken seasoning powder, then fry over high heat for a while, then turn off the heat. Note should not be fried for too long to make the cow’s stomach chewy and difficult to eat. Let beef stomach stir-fry with garlic to a hot plate with rice is very delicious.

Beef stomach can be stir-fried with herb leaves, pineapple, star fruit, green onions … are also delicious.

The season of Mrs. Thuy’s election

“Today, I show off to the whole family in the corner of my garden, now is gourd season! Always grow a lot of clean vegetables such as gourd, squash, melon, melon, … but this year The gourd is very wrong, whichever fruit is big but fresh green. Fresh gourd can not eat all, then cut and dry to prepare familiar dishes such as dried gourd with duck meat, dried gourd with braised pork / pork belly. lettuce, … or make vegetarian dishes such as dried gourd with lemongrass and chilli, dried gourd with tofu, “chicken” mixed with laksa leaves, … The sweet meals at home without any meal without dishes made from fruits elected. “, Ms. Thuy said.

Fresh gourd is cut into pieces

then dried for processing

Ms. Thuy also instructs how to pre-process dry gourd. Fresh gourds planted by Ms. Thuy were sliced ​​out, dried in the sun, dried, and then used gradually. After that, when eating, take the dry gourd soaked in water for 2-3 hours to expand the pot, then rinse it many times to clean the gum, then boil it over once, take it out to the basket to drain and then process the dishes. .

Duck meat gourd

Dried gourd stir-fried duck meat of Ms. Thuy

Resources: Dry gourd; duck meat; Dried onion, peeled garlic, minced; Onions, the smell of chopped ships.

Making:

Dry gourd preliminary treatment according to the instructions. Clean duck meat and chop it to taste

Duck is marinated with a bit of onion, minced garlic, pepper fish sauce, sugar for 20 minutes for the duck to infuse spices.

Non-fragrant garlic onion and then stir fry the duck for hunting. Seasoning a little seasoning.

After putting the meat in the bowl, we use the pan to add oil, onions and stir-fry the gourd, add 1 tablespoon of fish sauce and a little bit of seasoning. Stir fry for about 5 ‘.

Put the duck meat and stir-fried gourd into the pot, add hot water to the tattoo, and then simmer for about 30 minutes to have a delicious, tasty gourd dish.

Dried gourd can be eaten with hot rice or used to roll with rice paper, very attractive.

Dried gourd stewed pork rolls

Dry gourd cooks pork’s feet

1. Preliminary process the dried gourd as above, then squeeze it dry, then marinate it with a little seasoning such as fish sauce, monosodium glutamate, pepper, and onion.

2. Clean pork trotters, cut large pieces, also marinate with spices such as marinated with gourd, leave for about 30 minutes to absorb.

3. Put the pot of boiling water in the pot, gently let the pork roll in, wait for the boil to boil, then remove the foam, then reduce the heat for a while to drop the gourd into. Stew the gourd and sausage until the meat is tender. Season to taste, add onions, cilantro and then turn off the heat.

How much of the essence of the ingredients in the soup has accumulated here. Each piece of gourd is crispy and sweet, and the flavor is rich because the delicious taste from the pork rolls is drained – absorbed into the gourd.

Dried gourd stew with pork rolls is a great combination between the crispness of the gourd and the chewy chubby pork belly, which is a popular but very special dish.

Resources:

• 150g of ground lean meat

• 2 tofu covers

• 2 tomatoes

• 200g green onion, 1 dry onion, scallion

• Soup powder, monosodium glutamate, cooking oil, seasoning seeds

Doing:

• Wash the beans, wait for the tofu to dry, then cut the beans into small squares to taste them best.

• Add some seasoning seeds to the bowl of tofu and gently shock.

• Lean meat, marinated in spices, seasoning powder, seasoning, monosodium glutamate.

• Wash the tomatoes and cut the areca zone, wash the scallions and finely chop them.

• Peel the dried onion and chop it well.

• The price is washed.

• Put two tablespoons of cooking oil in a saucepan, then add the dried onions and sauté fragrant, then add the tomatoes and fry until soft.

• Add the marinated minced meat to the island, stir the meat well.

• Add enough water and boil, then add the tofu, followed by bean sprouts.

• Take the soup to the bowl and remove some green onions to have a bowl of sweet tofu bean sprouts soup for family meals.

Kimchi bean sprouts

Resources:

• 300 grams of bean sprouts

• 1/2 teaspoon salt

• 1 small teaspoon of chili powder

• 1 teaspoon minced garlic

• 2 small teaspoons of sesame oil

• 1 tablespoon soy sauce used to cook Korean soup (you can find it at a Korean food store)

• Scallion.

Steps:

• Bean sprouts soak and wash, remove the roots. Blanch the bean sprouts through boiling water to soften and clean the bacteria.

• Scallions washed, chopped.

• Fresh chili seeds, then chopped.

• Add in bean sprouts, 1/2 teaspoon of salt, 1 teaspoon of minced garlic, onions, and chili.

• Add 2 small tablespoons of sesame oil, 1 tablespoon of soy sauce used to cook Korean soups in the bean sprouts,

• Finally, mix the ingredients together, let stand for about 15-30 minutes to soak the spices then can be used.

Stir-fried bean sprouts with beef

Resources:

300g – 400g of lean beef or sirloin beef

300 – 400g bean sprouts

1 bell pepper

Scallion, ginger

Making:

You bring the thinly sliced ​​beef and marinate with 1 tablespoon soy sauce, 1 teaspoon fish sauce, 1/2 teaspoon sugar, 1 teaspoon cooking oil, 1 teaspoon pepper. Next, mix well and marinate for at least 30 minutes to allow the meat to spice up.

And bell peppers, ginger and scallions you will take them to slice.

Wash bean sprouts thoroughly with salt water, drain.

You put the pan on the stove, wait for the pan to be hot, then you add 1 tablespoon of cooking oil, add the ginger and fry it until fragrant, then pour the beef and fry it over high heat.

You continue to stir-fry until the color changes, ripe, add bell peppers, wait for the bell peppers to soften, then add the bean sprouts. You stir quickly over high heat so that the ingredients are blended together.

Once the food has just cooked, you should taste the spices so that you can eat them.

Finally, you add 2 tablespoons of soy sauce and pour the scallions into the island to finish the dish.

Sprouts fried with chicken

Resources:

200g chicken breast meat

100g bean sprouts

30g shiitake mushrooms

1 green onion plant

45ml cooking oil

15ml sesame oil

30ml cooking wine

30ml oyster oil

Some salt and pepper

Making:

The chicken breast is washed and sliced, marinated with a little soy sauce, cooking wine for about 20 minutes. Spring onion, sliced ​​shiitake. Clean bean sprouts.

Heat a little oil in a pan, stir-fry the chicken and then pour it into a bowl. Put some cooking oil in a hot pan, add mushrooms and onions and fry for about 20 seconds.

Pour bean sprouts and cooking wine into the island quickly then add oyster oil, salt, sesame oil, and pepper to the island evenly.

Pour the chicken into stir fry for about 10 seconds for all ingredients to combine.

Chicken with bean sprouts is an easy-to-make and nutritious dish. Each piece of sweet, fat white bean sprouts served with chicken and mushrooms is very fragrant.

TB (Synthetic)

Photo: Collectibles

Sugar is one of the spices that makes the dish softer and more flavorful, sugar creates a sweet taste to make the dish more delicious, especially in fried, stewed or fried dishes that are often seasoned with sugar. During processing such as frying sugary foods, when cooking at high temperatures using sugar will affect your health.

Main noodles are added while cooking

MSG is a familiar seasoning for everyone, for seasoning is MSG, you should only add it to your food after it’s done. Because if you add it too early, it will easily make the dish bitter, reducing the flavor of the dish. Should give just enough, avoid for more will have adverse effects on health causing many dangerous diseases.

Do not let pasta cook while cooking

Use mustard to marinate foods

Mustard is a spice that stimulates the taste buds and eliminates fishy smells of fish, seafood … Mustard is easily broken down at high temperatures and can cause many health risks for you.

Add cinnamon and anise in boiling cooking oil

The habit of many housewives is to have cinnamon and anise in boiling cooking oil. This is absolutely not recommended because it is easy to burn this spice, causing the dish to be bitter or have a pungent odor.

Do not marinate fish sauce for too long

Therefore, you need to be careful when using cinnamon in the form of plants, by adding it right at the time of marinating the ingredients to aroma. When using powder, you need to mix with a little water.