Mussel rice Mussel rice has become a very familiar dish for every Hue citizen, a popular dish associated with the daily life of the people here. It is not known since when that mussel rice has become a typical culinary mark of Hue, just know that when coming to Hue, all visitors are impressed by the wonderful taste that this dish brings. With the main ingredient is mussels and accompanying ingredients such as deep-fried fat, fish sauce, raw vegetables, banana flowers, bean sprouts, finely chopped white taro stems, roasted peanuts… have created a dish with unforgettable taste. Bun Bo Hue As a dish that is too famous for people all over the country, Hue beef noodle soup is the culinary feature that promotes the culture and people here. A full bowl of Hue beef noodle soup includes pork legs, beef, blood, crab cakes… served with raw vegetables. All are combined with a sweet, aromatic broth that makes any gourmet nod in praise. Bun bo Hue has become a childhood dish, an unforgettable memory for every citizen here. Hue tea Besides the extremely famous savory dishes, Hue also contains extremely attractive cooling dishes, typically Hue tea. Referring to Hue tea is referring to a feature of royal cuisine that has become a cultural mark. Hue tea has many kinds of delicious tea such as: corn tea, millet tea, potato tea, bean curd, yellow wax mon tea, cotton areca tea, roasted meat filter powder… mixed with anywhere. Nem lui It is often said that to eat spring rolls properly, come to Hue. That’s right, Hue is famous for its delicious food because of its unique processing unlike anywhere else. The skewered spring rolls are the ingenuity of the chef. Each spring roll is the crystallization of the culinary culture of a capital land with unique cultural imprints. Hue cake Illustration. Hue, in addition to dishes such as vermicelli, tea, spring rolls… is also famous for cakes. Hue cake includes many delicious and attractive varieties such as ram cake, filter cake, beo cake, nam cake, wet cake…. Each type of cake contains unique flavors that make you enjoy it only once. It will also make an unforgettable impression. If you have the opportunity to visit Hue, do not forget to enjoy these wonderful cakes.

Traditional cakes The tradition of using leaves to wrap food of the Vietnamese people is shown most strongly and clearly in traditional cakes. Banana leaves are the most popular, but sometimes they can be replaced with coconut leaves, dong leaves… but the trend of using natural leaves for wrapping cakes remains unchanged. No matter how deep the history of Vietnamese cakes, the leaves have accompanied them for such a long time. The oldest can mention banh chung. Right from the first appearance in the legend, it was also introduced as a cake wrapped in dong leaves. According to the development of Vietnamese cuisine, in turn, other leaf wrap cakes gradually appeared, not limited to a certain region but almost any cake, specialties of any region will be wrapped in leaves. . From far away, from gai cake, honey cake of the North to Hue cakes such as Nam cake, filter cake. In the Southern region, we have banh ú and little cakes that are also associated with the leaves picked in the garden. Spring rolls, spring rolls, spring rolls All dishes made from meat and to be eaten for a long time, gradually eaten like spring rolls or fermented meats like spring rolls are wrapped with banana leaves. This is an old way of doing things, because banana leaves have the ability to keep fresh very well and can help preserve food in conditions where there is no refrigerator. The spring rolls and spring rolls that we often prepare during Tet holidays are wrapped in leaves. On the other hand, some spring rolls, small rolls such as spring rolls, sweet rolls… are also meticulously wrapped with banana leaves into pretty small packages. It can be seen that, even if it is a large size of spring rolls or tiny pieces of spring rolls, grandparents do not change their ways because of a word “convenient”. They still take the time to carefully wrap and tie each spring roll, one by one. Sticky rice and rice dishes No matter what kind of rice is sticky rice, what color, served with beans or coconut or savory dishes, sticky rice with banana leaves is almost never changed. Currently, there are many places that use styrofoam boxes to store, but the image of sticky rice wrapped in banana leaves – lotus leaves is so familiar that we all prefer such traditional sticky rice shops. Snacks, snacks Not only in traditional cakes, spring rolls or sticky rice dishes. Grandparents also used leaves in “seafood” dishes, such as pandan tube cake, baked sticky rice, banh xeo, and molded cake… In addition, do we have a “theorem”? The official is: any dish eaten with mam, rattan basket, that dish must be lined with banana leaves such as bean vermicelli, cakes… Along with the long history of cake culture in Vietnam, the leaves have contributed significantly to creating a delicious and close taste. It has wrapped and protected the cake to keep the perfect color, smell and taste that very few people notice.

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

The nature of the job of a bank employee is extremely busy and often has to come home late, but Phuong Thuy (29 years old, Quang Ninh) always spends time in the kitchen. With 9X, family meals are very important, helping to strengthen the relationship between husband and wife and family. Phuong Thuy Recently, Phuong Thuy suggested how to prepare 5 delicious and attractive dishes that you can make for the weekend to enjoy. After finishing the dishes, she will freeze them, come home late from work or on weekends, she will bring these attractive dishes to fry or put them in an air fryer that is still very attractive. The dishes after being prepared are frozen by Phuong Thuy so that they only need to be processed at the weekend Here are 5 delicious dishes suggested by Phuong Thuy, you can refer to: BOOKED MEAT Ingredients (10-12 skewers): – Pork shoulder: 500g – Dried onion: 1 large bulb – Dried garlic: 1 bulb – Lemongrass: 1 large tuber – Seasoning seeds, fish sauce, main noodles, honey, water: 2 teaspoons (can add a little condensed milk). – Cashew oil, soy sauce: 2 tbsp. – Cooking oil: 2 tablespoons – White sesame Making: – The shoulder meat has both lean and fat cut into thin slices to eat (choose the shoulder part that will not be dry, soft and the fat will have a very delicious crunch). – Dried onions, dried garlic, and lemongrass: minced or minced. – Put the whole onion, garlic, ground lemongrass and all the spices above into the meat and mix well and put it in the refrigerator for 2 hours or overnight, the meat will absorb better, then skewer it on a stick (the meat skewers have a high degree of quality). thick enough to cook faster and more evenly). – If you make meat to eat during the week like me, you don’t need to let the meat soak, but skewer it right on a stick and then put it in the freezer box. – When eating, defrost for about 1 hour or go to work in the morning, put it in the refrigerator and bake it in an oil-free fryer or put a little oil in the pan. DON’T MISS THE LOT Ingredients (12-15 pcs): – 200g minced beef – 100g of ground pork (ground a lot of fat to prevent the patties from drying out). – Fungus – Piper lolot – Seasoning seeds, main noodles, ground pepper, oyster sauce, fish sauce, soy sauce: about 2 teaspoons each. Making: – Wash the bay leaves, keep the big leaves to roll the rolls, the small leaves are chopped and mixed to make the filling. Wood ear is also minced. – Mix the minced beef and pork with all the remaining ingredients. – Spread out the bay leaves (greener on the lower side), scoop out a sufficient amount of meat to roll the rolls. – Put the sausage in a box, store it in the freezer. When eating, it is not necessary to defrost it first, put the patties in the oil pan as soon as the oil is cool and fry until evenly cooked (putting the rolls in hot oil is easy to splash a lot of oil, causing burns). – You can spray a layer of cooking oil around the rolls and bake in an oil-free fryer. Frying Snails OR Steaming Banana Leaves Resources: – Ground shoulder meat: 200g – Raw spring rolls: 150g – Stuffed snail or snail intestine: 100g – Tapioca or cornstarch: 1 tablespoon – Minced onion, garlic: 1 bulb – Minced ginger: 1/2 tbsp – Seasoning seeds, main noodles, ground pepper, oyster sauce: 1/2 tablespoon – Minced chili (if you can eat spicy) – Minced guise leaves and perilla Making: – Preliminary processing of snails: the intestines of purchased snails are thoroughly cleaned with salt and rinsed with clean water (about 3 times) to remove the oil. Then wash 2 more times with vinegar or lemon, rinse with clean water until the snail is completely clean. Mince the snail part or grind it (so that the sausage still has the crispiness of the snail). – Mix all the snails and the above prepared ingredients well. – Then use a spoon to scoop each part evenly, round and flatten it into the box. If you want to layer more layers, you can line them with banana leaves or food film and add the next layer. When eating defrost fry or put in an oil-free fryer. – Grilled snails with banana leaves in an oil-free fryer: Withered banana leaves (microwave to reduce wilting leaves will be easier), use a deep rectangular box of moderate size to put banana leaves in, spread cooking oil on the leaves, then put snail rolls in and wrap tightly. again. (You can make small pieces of banana leaf spring rolls or as big as you like). Depending on how big or small the rolls are, set the heat to 160-200 degrees and bake until they are cooked and fragrant. SHRIMP SHRIMP with lemongrass Can be round like snail ball without wrapping lemongrass (should mix a little minced lemongrass for fragrance). This dish can be fried or baked in an air fryer. Resources: – Ground shoulder meat: 150g – Raw spring rolls: 200 grams (double or 3 times the amount of shrimp) – Shrimp pureed or chopped: 100g – Tapioca or cornstarch: 1 tablespoon – Minced onion, garlic: 1 bulb – Seasoning seeds, main noodles, oyster sauce, ground pepper: 1/2 tablespoon – Cashew color: 1-2 tablespoons – Lemongrass: 8-10 bulbs Making: – Put all the ground meat, raw ham, minced shrimp and other ingredients (except lemongrass) and mix well, using gloves to make the meat even and flexible. – Lemongrass tubers remove the old outer skin, cut the tail for the tubers to be equal. – Wearing gloves, take 1 part of the mixture of shrimp and meat, roll it into a ball, flatten it in the palm of your hand, put lemongrass in the middle, and then cup your hands to shape the tree. – You can fry, bake immediately or apply a layer of cooking oil to the box, put the rolls in and separate each one and store it in the freezer. You can fry or put it in an air fryer and bake at 180 degrees until the pan is golden brown (should be lined with parchment paper before adding the rolls to avoid sticking). SHRIMP SHRIMP MEAT WITH SHRIMP Ingredients (15-18 pies): – Minced lean meat: 300g – Shrimp peeled and minced: 200 grams or seafood as you like (surface, crab, crab) – Wood ear, shiitake mushrooms: as you like – Shredded carrots: 1 small tuber – Noodles soaked in warm water: optional – Non-aromatic dried onion (if any) – Finely chopped green onions and coriander. – Chicken eggs: 1 egg – Main noodles, soft seeds: 2 teaspoons – Ground pepper – Rice paper rolls and spring rolls (you can use Ha Tinh ram shells, the cake will be more crispy). Making: – Add the whole shrimp, meat and spices and mix well. – Round spring rolls cut in half. – For each shell of regular spring rolls, add 1 piece of spring rolls, then add a sufficient amount of filling and roll spring rolls. Choose flexible spring rolls, do not need to absorb water into the shell before rolling (the water absorption of spring rolls will easily stick together when stored in the freezer). The spring rolls will help to make the fried spring rolls more crispy and also help the spring rolls to be drier after rolling. – Rolled spring rolls, if not fried right away, can be put in a box and stored in the freezer. When eating, do not need to defrost, but add spring rolls as soon as the oil is cool and at medium heat until the spring rolls are golden brown.

Cake mix Mixed rice paper is a delicious, nutritious, and cheap dish, loved by office workers as well as many snackers. Flexible rice paper, combined with many ingredients such as beef jerky, young mango, squid, shrimp salt, tamarind sauce, garlic, chili, laksa leaves… In addition to mixed cakes, you can order rice paper rolls to be delivered. fried, grilled… Photo: Bachuavihe. Addresses selling mixed rice paper with delivery service: Uncle Vien mixed rice paper – Address: Nguyen Thuong Hien, District 3 – Score: 6.5/10 – Price: 25,000-35,000 VND – Recommended dishes: Mixed rice paper, rolled rice paper, mango saladỏi Thuy rice paper – Address: Nguyen Van Dau, Binh Thanh District – Score: 7.1/10 – Price: 15,000-25,000 VND – Recommended dishes: Shrimp rice paper, satay rice paper, steamed rice chà Nhat Quynh rice paper – Address: Ho Thi Ky, District 10 – Score: 7/10 – Price: 15,000-25,000 VND – Recommended dishes: Rice paper rolls, salted garlic, tamarind sauce, cheese phô Beef dry salad Beef jerky salad is one of the attractive snacks loved by young people. When enjoying, you will feel the crunchiness of papaya, rich beef jerky, roasted peanuts mixed with sweet and sour dipping sauce. Photo: T_imlee, tr.minhngoc. Shops with beef dry salad ship to their place in Ho Chi Minh City: Beef jerky salad at Le Van Tam park – Address: Hai Ba Trung, District 3 – Score: 7.2/10 – Price: 24,000 VND Mr. Nam beef dry salad – Address: Nguyen Van Thu, District 1 – Score: 7.4/10 – Price: 24,000-25,000 VND Beef Dry Salad & Mixed Rice Paper – Address: Dinh Tien Hoang, Binh Thanh District – Score: 8.1/10 – Price: 25,000-35,000 VND – Suggested dishes: Dried beef salad, dried squid salad, dried squid mango salad Mixed bamboo Mixed bamboo is a specialty of the Central region, favored by Saigon people. A box of tré, spring rolls, laksa leaves, mango, cucumber mixed with spices. The dish has a blend of the sour taste of spring rolls, kumquat juice, salty from spring rolls, fish sauce and the pungent taste of pepper and chili. You can enjoy it mixed with bread to stay full for a long time. Photo: Cookat_vietnam. Some suggestions for ordering mixed bamboo ships in Ho Chi Minh City: Milk Cock – Address: Nguyen Du, District 1 – Score: 6.8/10 – Price: 40,000-70,000 VND – Suggested dishes: Mixed spring rolls, mixed mixed pork rolls, mixed eggs with quail Mrs. Dao – Address: Rach Bung Binh, District 3 – Score: 6.9/10 – Price: 40,000-70,000 VND – Suggested dishes: mixed spring rolls, special mixed tre Miss Sau – Address: Road No. 8, Go Vap District – Score: 8.1/10 – Price: 40,000-70,000 VND – Suggested dishes: Mixed bamboo (small, medium-large), mixed (small, large) Crab soup Crab soup is a snack that is often found by diners in the late afternoon. The bowl of soup is full of toppings such as crab meat, northern herbs, shiitake mushrooms, shredded chicken, corn, carrots, mixed in a sweet broth, which will help warm your stomach after work. Photo: Maryderoux, Foodholicvn. The delivery addresses of crabs to your place you can refer to: Trang Crab Soup – Address: Van Kiep, Binh Thanh District – Score: 6.5/10 – Price: 12,000-68,000 VND – Recommended dishes: Full crab soup, chicken bone soup, whole pork brain soup Cotton crab soup – Address: Mac Dinh Chi, District 1 – Score: 7.3/10 – Price: 23,000-29,000 VND – Suggested dishes: Small crab soup, big crab soup with North Thao eggs Ut Tuyen – Address: Nguyen Thi Nho, District 11 – Score: 7.3/10 – Price: 20,000 VND – Suggested dishes: Mixed soup, Northern Thao pork brain crab soup Breaking beef zucchini Pha Lau is a dish that pushes the taste buds with many Saigonese foodies. Beef intestines are soaked in greasy coconut milk, dipped with sweet and sour kumquat sauce. You can use it with bread or break instant noodles to firm up your stomach. Photo: Trangnimtron, Ninheating. Break Laurel – Address: Suong Nguyet Anh, District 1 – Score: 6.1/10 – Price: 40,000-60,000 VND – Suggested dishes: grilled fried rice noodles, fried noodles with satay noodles, fried noodles with tamarind Phung Thien – Address: Nguyen Phuc Nguyen, District 3 – Score: 7.2/10 – Price: 25,000-55,000 VND – Suggested dishes: Breaking water noodles, fried noodles with butter, Korean noodles breaking Lau Mrs Thao – Address: Ton Dan, District 4 – Score: 6.2/10 – Price: 25,000-32,000 VND – Suggested dishes: Braised beef, fried rice Tea Tea is a dessert that is loved by many sweet lovers in the hot season. Mist tea, tapioca, red beans, grapefruit are some of the popular cooling desserts in Ho Chi Minh City that you can order to ship home. Photo: Ndh.an, something_food_09. Some addresses to order cold tea in Ho Chi Minh City: Ky Dong Tea – Address: Ky Dong, District 3 – Score: 6.4/10 – Price: 12,000-25,000 VND – Recommended dishes: Mist, longan, jaggery Sticky rice tea Bui Thi Xuan – Address: Bui Thi Xuan – Score: 6.3/10 – Price: 13,000-26,000 VND – Suggested dishes: Beaten green, corn, taro, red beans, sticky white beans My Tea – Nguyen Van Dau – Address: Nguyen Van Dau – Score: 6.1/10 – Price: 15,000-30,000 VND – Suggested dishes: Mixed, nutritious ginseng, red beans, beaten green, corn, taro

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

According to the Moskovsky Komsomolets newspaper, the project to build Russia’s own domestic space station was approved by President Vladimir Putin during a closed-door meeting on the development of the space industry. Work on creating a national orbital station is scheduled to launch in the near future. Experts are faced with the task of building the space object as soon as possible, in order to prevent the long-term absence of Russian cosmonauts in orbit. The publication Moskovsky Komsomolets reminds that the estimated service life of the Russian segment on the International Space Station will end in 2025. After that, the module will be destroyed. The proposal to abandon the ISS was previously announced by the Russian National Space Corporation – Roscosmos. The experts of the above enterprise believe that serious system problems of the orbiting station in operation may begin soon, as its useful life is about to end. According to preliminary estimates, maintaining the Russian segment on the ISS in the coming years will cost 10-15 billion rubles, which is very expensive compared to building a completely new one. The International Space Station has been in use since 1998, its life will end in 2024. Currently, the countries participating in the project are considering options to prolong the existence of the multi-space space research complex. capacity until 2030. In the meantime, it is known that some components for the International Space Station ISS will be utilized by Russia. The first basic module for the future Russian national orbital station could be a component previously designed for the ISS. Experts from RSC Energia are currently working on the Science and Energy module (NEM) and it will be ready for launch in 2025. The head of the Roscosmos Group – Mr. Dmitry Rogozin wrote about this on the Telegram channel of the company. myself. Mr. Rogozin also reiterated that Russia intends to withdraw from the ISS after 2025. By that time, Moscow plans to build its own orbiting station for scientific research purposes. Earlier, Russian Deputy Prime Minister Yuri Borisov said that the situation related to the “aging” of the ISS structure could lead to dire consequences. So Moscow should create an alternative as soon as possible and not put the astronauts at risk. In addition, Borisov also revealed that the future national orbiting station could become “high-orbit” (located above the ISS), which would not only be used for scientific research, but also serve as a “transshipment base” in the mission to conquer the Moon. As for the NEM module, work on its creation began in 2012. According to the plan, by 2015 the device should have ensured energy independence for the Russian subdivision on the ISS. However, at that time only the preliminary design was completed. NEM’s ground tests only really started in 2018. While its launch date has been repeatedly postponed. In the coming time, Russian scientists will certainly have to be more active, because progress is increasingly urgent. In addition to the NEM that will become the main module, according to Dmitry Rogozin, two permanent working modules named Nauca and Prichal may also become part of the Russian space station in the future, both modules will be sent to the ISS in the future. this year.

1. Ground meat Instead of wasting time chopping, many women after work often stop by the market to buy some pre-ground meat to process quickly and conveniently. Everyone thinks that the ground meat outside the store looks so red and fresh, how can it be silly. But in fact, that’s just the real feeling, you don’t know what they include in it. Maybe it’s made from a lot of shredded meat, fat, part of the animal, even rotten or rancid meat… that you can’t predict. So to be sure, the sisters do not want to buy cheap ground meat from the market, lest it harm the whole family. 2. Pig’s heart If you ask 10 people, 8 people will love old pig’s intestines because of the delicious taste. However, the old intestine of pigs is where the animals defecate, so they are often infected with many bacteria. If not properly cleaned, they will affect human digestion when eaten. In restaurants, due to limited time, this part is not carefully processed. They “shortcut” by using some deodorant chemicals, all kinds of spices to cover the smell. So, if you like to eat this dish, you should buy it and cook it yourself, but it’s bad luck in the store. 3. Duck head People quizzes who can ignore this duck head dish. The duck head is fragrant, the brain is sweet, crispy and soft to eat. However, ducks are animals that like to eat dirt and eat food on the ground, so their heads accumulate a lot of heavy metals, even filled with worms. So if you do not know how to prepare, the duck head is very dirty. Like an old pig’s heart, the time in the queue is limited, so the preliminary processing is often omitted, so no one can guarantee that the duck head is both delicious and clean “offering” for you to enjoy. So if you are still passionate, you should buy it yourself and prepare it for safety. 4. Ready-made braised meat, spring rolls or spring rolls Many women are too busy or simply … lazy, so they often buy braised meat, spring rolls or rolls available from the store to enjoy. The delicious meat taste, rich color, soft melt in the mouth makes so many people fascinated, but there are many potential risks of harm. Because they can be made from bad meat, stored for too long in the refrigerator, rancid and then processed by the seller, using additives to eliminate odors. So if you eat it, you will only harm your body, not gain any fat.

It is no coincidence that many people do not like to go to the kitchen, kitchen work takes up a lot of people’s time and energy. Some of your suggestions Xuli (a teacher at Phu Ngoc High School, Dong Nai) will help you reduce your cooking time so you can spend more time handling other jobs or taking care of your family. 1. Freeze and cool food Freezing food scientifically will preserve the nutrition of the dish Storing food in the refrigerator is something that housewives should do. As long as you just grasp a few principles, the food is always fresh and retains its nutrients. So, ladies and gentlemen, if you can afford it, go to the market every day, or collect many days to go to the market once, it will be much less difficult. 2. Prepare some common sauces Some types of ready-to-cook sauces for the refrigerator, including: grilled marinade, chili garlic fish sauce, satay. Some types of sauce commonly used daily by Vietnamese people such as garlic and chili fish sauce, satay, grilled marinade, chao sauce, tomato sauce… housewives should cook a large amount and then store it in the refrigerator to use it gradually in 7-10 days. 3. Cook more than 1 serving and freeze Some dishes take a long time, such as stews and stews, so cook more than 1 serving, and freeze the rest. The next meal just needs to be defrosted and reheated (microwave or steamer…). 4. Prepare some types of dishes Spring rolls are always rolled up and stored in the freezer compartment of the refrigerator. At meal time, just take it out and put it in an oil-free fryer, add a thin layer of oil to make it crispy and delicious. Pre-processed products help you reduce your time in the kitchen significantly because this process is the process that takes up the most time in your cooking. For vegetables before storing in the refrigerator, pick them up as soon as possible after you buy them. Some dishes such as spring rolls, fish cakes, and bay leaf rolls… you can either pre-roll them, pack them or fry them briefly… Grilled leaves or spring rolls can be fried quickly and neatly in an oil-free fryer. Grilled fish, fried spring rolls, tomato sauce or second fire frying all become simpler. 5. Exploiting the functions of kitchen support machines Machines will do a lot of kitchen work with women. Depending on the conditions of each house, how many machines to buy with great machine skill. But the machine supports the most effective kitchen work such as: an oil-free fryer for fried and grilled dishes; pressure cooker for stews and blender for grinding crab, pounding shrimp, chopping onion/garlic/pepper/chili/lemongrass/ginger… In addition, you can “buy” for your family a versatile food processor to be your assistant.The machine can cut, slice, grind, grind, juice in just a short time to help. You save a lot of time in the kitchen. 6. Plan your cooking The first secret to help you reduce kitchen time is to have a specific and reasonable cooking menu before entering the kitchen. There are many people who have to spend too much time shopping and thinking “what to buy for today’s menu?”, then when you start cooking, you think about what to cook, and finally when you make it. found that there was a shortage of food ingredients, which was a time-consuming process. So take some time over the weekend to plan out a menu for your family for a week and then list the ingredients and food you need to buy for the week. You see, instead of having to worry about going to the market every day, you just need to go to the market for a week. In addition, you will not need to think about what to eat today, just start cooking every time you go to the kitchen. 7. Choose simple dishes but full of nutrients Full nutritious 1-course meal, steamed fish with vermicelli + onions, vegetable rolls dipped in fish sauce. A meal needs 4 groups of substances: starch, protein, fiber – vitamins and fat. With “lazy” meals, I just need to choose which dish has all the above 4 groups of substances to be assured of both standard and leisure time, for example: steamed fish with vermicelli and onions; fish and fruit soup, stewed fruit and vegetables… 8. Save fancy dishes for special occasions If your ability is limited, time does not allow, or you know for sure that you will bury your head in the kitchen and be too tired to be angry with your husband and children, don’t hurry. Some sophisticated and complicated dishes I use for family gatherings, fathers take care of children, mothers cook and clean. It will be fun for the whole family.

As a kitchen lover, passionate about cooking, Ms. Thu Phuong (Hanoi) always explores and prepares dishes according to her own experience. She shared: Although she is busy with work, she still cleverly arranges to spend time in the kitchen. To save time, with many dishes, especially fried spring rolls, which are quite elaborately processed, she makes hundreds of them each time, then put them in the freezer to eat gradually. Ms. Thu Phuong. To be able to pack hundreds of spring rolls at a time and keep them in the freezer, but still delicious and crispy when eating, please immediately pocket a few tips shared by Ms. Package of spring rolls According to Phuong’s experience, when wrapping spring rolls, you should not roll them too tightly, this will cause when fried spring rolls, the filling with vermicelli and eggs inside expand a little, the rice paper (rice paper) will be torn. will be revealed. How to make spring rolls crispy You can mix a bowl of diluted sugar water and then spread it on unfried spring rolls. This will make spring rolls yellow, crispy and delicious. Or you can use vinegar water to spread it on rice paper rolls. Take ½ cup of water, add about 1 tablespoon of rice vinegar, stir well, this mixture is used to soften the rice paper when wrapping and has the effect of making spring rolls more crispy and beautiful when frying. How to fry spring rolls Method 1: Fry 2 times After rolling spring rolls, sisters proceed to fry spring rolls into oil twice. For the first time, heat the oil on low heat and then fry the spring rolls for a short time, then take them out and put them on paper towels. After the first round of frying, you can change the oil and fry the spring rolls until they are fully cooked and the spring rolls will be golden and crispy. Method 2: Deep fry in oil In this way, the fried spring rolls will cook faster and the golden color will be evenly distributed on all sides of the spring rolls. To save oil, you can use a deep pan or a small pan to fry. Method 3: Add lemon juice When the oil is put in the pan, add a few drops of lemon juice, fry it without oil splashing but also help the spring rolls to be crispy. Remove and place on absorbent paper. How to preserve spring rolls to eat gradually Method 1: – Fried spring rolls – Then you let it cool, put it in a box and should not be too tight – When eating, defrost. Remember to fry in hot oil, or in an oil-free fryer, it will always be crispy. – You should buy a sealed box. If the box is not sealed, spring rolls are easily stuck with ice after being removed from the freezer. – If defrosting by microwave, do not defrost completely, spring rolls will be broken. In addition, always let the cooking oil really boil before dropping the spring rolls in. Method 2: – You mix spring rolls as usual but do not add eggs. Mix well and store in an airtight container in the refrigerator. – When needed, put it from the freezer to the fridge for 8-10 hours. When the filling is defrosted, then add the eggs and roll the spring rolls. This way, spring rolls will not be crushed and fresher than fried spring rolls first and then frozen.

The taste of the mountains Referring to the familiar dishes from mushrooms, the first to mention is the dishes from shiitakes. Fried spring rolls are something that includes a lot of ingredients such as meat, shrimp, vermicelli, kohlrabi, carrots, wood ear … If there is a lack of kohlrabi can be replaced with bean sprouts, bean sprouts, but lack of shiitake mushrooms will not be available. taste of spring rolls too. So, fried spring rolls must have mushrooms. Dried shiitake mushrooms are soaked in warm water to bloom, then chopped and mixed with the above ingredients for a very characteristic aroma. Similarly, shiitake mushrooms are indispensable when making or making some other dishes such as minced meat stuffed with tofu with tomato sauce, stir-fried shiitake mushrooms. There are many types of shiitakes, but the most aromatic and also the rarest is the wild shiitake. It is a naturally growing mushroom, picked to dry, and inserted into the hard bamboo trees. Shiitake mushrooms give a very pleasant fragrance. Cooking dishes with just a few mushroom ears is enough to smell. In recent years, also because the forest shiitake mushrooms are popular, there are many goods sold. The price is also extremely. Industrial-grown shiitakes are cheaper, the scent is not as fragrant, but the mushroom is quite thick. If you cook the ball soup, you must use a small, round and thick mushroom to make it grow. Also choose forest mushrooms with mushroom ears of all sizes, then bear, cannot grow pellets. Just like fried spring rolls, the ingredients to cook the broth consist of many things. A little dried shrimp, a little kohlrabi, carrot, cauliflower to make the ball. And of course indispensable some mushroom ears, a little grows wrapped in mushroom ears dropped on top and filled with broth that is carefully simmered from pork bones or chicken, dried shrimp … Along with spring rolls, the soup is almost empty. indispensable when present in the Tet trays of Hanoians. Mushrooms are inherently considered a nutritious dish, so many vegetarians choose mushrooms as their primary protein supplement. Sometimes the vegetarian mushroom dishes are also appealing to those who are just used to eating meat. Mushroom spring rolls with main ingredients from mushrooms, but when eaten, they still have a greasy taste. Ingredients to make vegetarian mushroom spring rolls include some types of mushrooms such as shiitake mushrooms, chicken thighs, fat mushrooms and dried shiitake mushrooms. In addition, there may be bean sprouts and pepper. Mushrooms must be prepared first, chopped, blanched in boiling water and then squeezed dry. That way, when rolling and frying will not release water, making the spring rolls dry and crispy. Pure and unique It would be very flawed when it comes to mushroom dishes that ignore termite mushrooms. The reason for the name of termite mushroom is because the fungus only appears in places where there are many termites. Termites here are earth termites, not tree termites. Termite fungus appears at the beginning of the rainy season, about from April to June each year. Every year, from around 5-5 of the lunar calendar, the waterways of the garden of the Mekong Delta begin in the termite mushroom season. This is a natural fungus that cannot be grown by humans. Termite fungus often grow back or grow around where the previous year should be easy to find. With the development of a chain of regional specialty and food stores, buying termite mushrooms is relatively easy. Just pre-order, that day, it will be brought home by someone. Termite mushroom processing does not need too much seasoning, the most appropriate is to cook porridge, stir-fried guise leaves, stir-fry melon, cook soup … Termite mushroom porridge can be cooked vegetarian or with a little minced pork. . Mushrooms are also stewed with maggi and chili garlic to make a savory dish eaten with rice. Mushrooms are stir-fried with beef or stir-fried with vegetables such as leeks, for foods that are both nutritious, light-weight and non-fat. Some small stem mushrooms are also breaded, deep fried, when eaten with chili sauce or tomato sauce. The pub has a very curious name “Ex-lover” at the end of Hang Chuoi street, there is “Ex-lover’s hand”, which is mushroom, fried tempura. The dish is both fatty and crispy, and beer is very suitable for drinking. Diners entering the restaurant are more curious to try it, after that, it turns out that “old lover’s hand” is also delicious so they can drink again. Recently, due to the thriving vegetarian movement, natural mushrooms appeared. Mushroom intestine is a dish made from the base of shiitake mushrooms. The foot of shiitake mushrooms is washed, chopped, finely chopped or put in a blender to let the shiitake mushrooms be fresh. Turn on the stove, wait for the pan to heat up, then let the mushroom legs in and stir evenly. Next, add the water and cook together, over high heat. When the water penetrates you to taste the spices according to the recipe: Salt, seasoning seeds, cooking oil, all mix well and turn to a low heat. When the mushroom starts to dry again, it is possible to turn off the heat, so it should not be left for too long, it will make the fibers dry and tough. Finally, pour out the plate for the saucepan to cool, then put it in a glass jar and you have finished making the mushroom, just keep in a cool place to use gradually. You can also add pineapple roasted sesame seeds or a little seaweed. Stir-fried broccoli or broccoli with shiitakes is also very delicious and refreshing. Recently, many supermarkets also sell dried shiitake mushrooms. Mushrooms are crispy with many flavors, as a snack instead of bimbim. Shiitake mushrooms are considered food for people with iron deficiency anemia, high blood pressure, diabetes, malnourished children. Shiitake mushrooms have a very good detoxifying and protecting effect on liver cells. Shiitake mushrooms have the ability to activate cellular immunity, promote cell growth and development, play a key role in protecting the body. Today, scientists have confirmed that shiitakes have the effect of strengthening the body’s immune system, inhibiting cancer cells, lowering blood pressure, lowering blood cholesterol, preventing kidney stones and urinary stones, and helping with digestion. chemical …

Now there is fried rice, fried rice rolls, fried rice soup, and a half-baked fried rice, fish sauce and noodles … Now there is also fried sticky rice, also known as fried sticky rice, just as unique and delicious as other fried dishes . Luoi mainly exists in the North, so of course when it comes to something from it, people will immediately think of Hanoi or neighboring places. (Photo: Internet) However, this fried sticky rice dish is not popular in Hanoi, there is not even a place to sell, but currently it is only sold much in Hai Phong. Back to Hai Phong, you may be directed to many different places to sell fried sticky rice, but most people will immediately think of fried sticky rice with many other dishes from fried rice at 100 Lan Be. At first glance, this sticky rice dish is no different than the usual fried sticky rice. (Photo: Internet) Sticky rice is made into palm-sized pieces, flattened, then fried in golden brown, crispy with the outer crust. Sticky sticky rice is still moderately thick, although the outer shell has become golden and crispy, the inside is still white and fragrant with sticky rice flavor. When the sticky rice is wrapped in the fried rice, it can be clearly seen to be crunchy, and the filling is very strange to eat. (Photo: Internet) However, the special feature lies in the core part, also considered the “most valuable” part of the sticky rice, that is the fried rice. Pre-processed, mixed with minced meat and spices to soak in so that when you eat the sticky rice, you will still have a little fragrance. Part of the filling consists of fried meat mixed with spices to create an attractive flavor, which is rare for any sticky rice dish to have. (Photo: Internet) Especially not to mention the dot sauce created by the official. According to the owner of the shop, this dipping sauce is made from onions and some other spices mixed together and then distilled according to their own recipe. Although it looks a bit unattractive, but this sauce served with fried sticky rice is extremely delicious. The dipping sauce looks fancy but combined with fried sticky rice is extremely delicious. (Photo: Internet) The minor minus point is that because the kernel is a bit small, so the taste of the fruit can hardly be perceived. And especially if the sticky rice is a little thicker to make the sticky rice more sticky, the sticky rice will taste better. Just spend about 10,000 VND but enjoy this precious specialty, do not forget to try fried sticky rice with fried rice if you have the opportunity to come to Hai Phong.

Again, Russia intends to withdraw from the ISS project after 2025. By then, Moscow plans to build its own orbital station for the purposes of scientific research. Previously, Deputy Prime Minister of the Russian Federation – Mr. Yuri Borisov said that the situation related to the “aging” of the ISS structure could lead to dire consequences. So Russia should create an alternative to the current project as soon as possible and not leave the astronauts at risk. In addition, Borisov added that the national orbital station in the future could become “high orbit” (located above the ISS), not only used for scientific research but also acting as a “transit base” in the mission to conquer the Moon. Russia will use the ISS international space station’s energy supply module for its future space facility As for the Science and Energy module, work on creating it started in 2012. As planned, by 2015 the device is expected to ensure energy independence for the Russian subdivision on the ISS. . However at that time only the draft design of the device was ready. NEM’s ground tests only really begin in 2018. While its launch is being delayed, Russian scientists will have to be more active in the near future as time is on. increasingly hurry. It should be noted that in addition to the NEM that will become the main module, according to Dmitry Rogozin, two permanent working modules named “Nauca” and “Prichal” could become part of the space station in the future, both modules will sent to the ISS this year.

Serving 3 people 1. 200g live rolls 2. Ground meat (lean and fat) 300g 3. Purple onion 2 bulbs 4. Garlic 1 bulb 5. Lemongrass to marinate 1 tree 6. Pepper 1 teaspoon 7. oyster oil, cooking oil, cashew oil each 1 tablespoon (15ml) 8. Unroasted sesame seeds and flour each with 1 tablespoon (15g) 9. Lemongrass to bake with 10 plants meat 10. Raw vegetables, optional 11. Noodles with optional dishes 12. Dipping sauce Water, fish sauce, sugar, lemon, garlic, chili, chopped pineapple, pepper 13. Rice paper 1 file Mix well the mixture of raw spring rolls, ground meat with shallots, garlic, lemongrass, pepper, oyster oil, cooking oil, cashew oil, and sesame seeds. Then add the flour and continue to mix well. Lemongrass trees wash, remove the bark and cut short. Then hold the meat on each citronella tree. Put spring rolls in an oil-free fryer, set at 165 o C for 15 minutes. If your pot does not cook on both sides, turn the spring rolls over after cooking for about 10 minutes. * Mix the sauce with the ingredients: Water, fish sauce, sugar, lemon, garlic, chili, chopped pineapple, pepper and seasoning depending on taste. With raw vegetables you can choose lettuce, coriander, mint, basil … as you like. Don’t forget to combine it with chopped carrot, cucumber and serve with fresh noodles too! Arrange herbs, arrange vermicelli, and finally spring rolls on rice paper. Roll it all up and dot the sweet and sour fish sauce, sweet and mildly delicious. PV (St)

Without any advance plan, two friends and I quickly booked a plane ticket to Hue on the first weekend of April. The ticket price at this time is quite cheap, the round-trip ticket plus our fees is about 1 , 2 million dong. Arriving in Hue, we stayed at the hotel to rest in the center and rented a motorbike for 120,000 VND / unit to explore the city. Besides visiting famous destinations, we also experience the delicious Hue flavor here. Breakfast with Hue beef noodle soup A friend introduced Bun Bo Loan restaurant on Phan Chu Trinh street, about 300 meters from my hotel. Around 8am, the shop was crowded with diners, I had to wait for the seating arrangement for about 5 minutes. Noodle cooking place is placed on one side of the door, the other side is the path leading to the dining table area. I am impressed with the rather fancy aluminum pot for making vermicelli. At first glance, it looks quite like a cot. The owner explained that aluminum is a good heat-retaining material, the pot has a large capacity, the mouth is small, so the broth will boil faster. An eye-catching bowl of Hue beef noodle soup costs 50,000 VND. We ordered 3 full bowl of Hue beef noodle soup. The meal is beautifully presented with a large crab pie, attractive meat. When enjoying, I can feel the bar broth, not too salty like some addresses in Ho Chi Minh City. Therefore, for diners with strong taste, the food here seems a bit pale, does not smell like fish sauce. My biggest questioning point is that the noodle here is small, unlike my experience and default of Hue beef vermicelli. As a follower of Hue beef vermicelli, in Ho Chi Minh City, whenever I hear delicious sounds, I come to try and sell big noodle almost everywhere. I have always thought, that is the characteristic of Hue delicacy until I enjoy it here. Asked some friends born and raised in Hue, I received a solid answer: “Must be a microfiber”. On forums or social networks, the question of small or large Hue beef noodle soup is still a matter of controversy. Overall, a bowl of vermicelli priced at VND 50,000 here is too perfect to start a new day in Hue. Lunch at Dong Ba market was not impressive After about 3 hours visiting Dai Noi, our group decided to stop by Dong Ba market for lunch. The market is introduced as one of the symbols not to be missed when traveling to the ancient capital. This place was formed in 1899 under the reign of King Thanh Thai. Walking along the side aisle, I went to the dining area and decided to stop at the stalls selling the most food, the most crowded, above which hung a check-in photo of chef Anthony Bourdain. Because there is not enough space, most customers will sit in the rows of chairs placed around the counter, choose dishes and chat with the owner. I ordered banh beo, cha, banh beo, spring rolls, but quite disappointed. The dish is not heated so it is chewy and loses its inherent flavor. The only bright spot is spring rolls made from pureed pork, seasoned, wrapped in a skewer and dotted with fish sauce. The meal is about 30,000 VND / person. Meal in Dong Ba market is cold and not delicious. Also during lunch, I moved to Mrs. Mung mussel rice shop located on Truong Dinh street. The restaurant is not too popular in the tourist community but is loved by the locals. Mung is 69 years old this year, selling mussel rice for 35 years. In addition to mussel rice, the shop also has bread of all kinds and Hue beef vermicelli. At noon, the restaurant is quite empty compared to the opposite brand. In return, we enjoyed delicious food, cheap price and enthusiastic service attitude. The dish is a combination of cold white rice, herbs, thai banana corn, chili, fat tart, crispy pork skin, pork belly, peanuts … served with a cup of hot mussel water is quite complete. Meals and drinks totaling 86,000 VND. Three servings of mussel rice, drinking water cost 86,000 VND. In the afternoon, on the way from Thien Mu Pagoda to the city center, I stop by to try Huyen Anh grilled meat rolls. This is famous as a long-standing restaurant, attracting a lot of tourists and local people. The space is spacious, the tables and chairs are arranged scientifically, so even though it is crowded, I still feel comfortable. We order a portion of wet cake and grilled pork vermicelli for 80,000 VND. Thinly coated wet cake, wrapped with vegetables and grilled meat inside, dipping with spicy fish sauce reminds me forever. Many people comment that the meal is a bit small and the price here is quite high compared to the general premises. Wet cake rolled with grilled meat dipped in a strange spicy fish sauce. Hue at night is not sad If you have time, you can enjoy the juices. 17-18h, the restaurant of Ms. Hue, located on Le Ngo Cat Street, is very crowded, we have to wait about 15 minutes before the food is served. As the name suggests, the cake is made from fresh filter powder, grease, onion, and egg pressed on a cast iron pan. I rolled cake with raw vegetables, sour food and dipped in sweet and sour fish sauce. The toughness of the pressed cake mixed with fragrant eggs, fatty grease and salty fish sauce made me fall in love. Snails, snails smoking with salty marinade and lots of chili, spicy ginger fish sauce is a night dish you should not miss. A snail like a photo costs 30,000 VND, suitable for sipping and watching the romantic Perfume River at night. Try snacks at night in Hue. We end our day exploring Hue cuisine with a cool, unique cocktail at Aura Mixology. Behind the soundproof glass doors, the cocktail bar on Tay Chu Van An street has a soft color that is completely different from the bustle outside. Around 22:00 we were the last guests at the restaurant. “Since it opened at the end of 2020 and during the outbreak, there is still a small number of people visiting the shop,” said a bartender, pouring drinks into a glass and said. In the dim light, soft music playing, I became relieved after a day of traveling quite a lot. The impressive Nguyen Dynasty Cocktail costs 140,000 VND. I chose a cocktail glass Nguyen Dynasty (Nguyen Dynasty) according to the recommendation of the staff. Drinks have a rather fancy form, a mix of modern and traditional when placed on a wooden tray, with a cup of Chuon village rice and incense. The drink leans towards the sweet, sweet taste that I like, not too heavy and with a hint of the familiar apricot flavor. The bartender likes to chat with guests, enthusiastically asking how the drink is. In a short day, I have not had the opportunity to try many dishes as well as to visit these famous attractions. However, with about 350,000 VND, I brought myself experience and kept my appointment to return to Hue at the earliest opportunity.

Currently, there are 15 members participating in the ISS project, of which 5 main members are: Russia, the US, Canada, Japan and the European Space Agency. Construction of the station began in 1998, the first permanent expedition commenced operations in 2000. It was previously announced that, during a meeting with President Putin on Astronaut Day (April 12), Russia decided to withdraw from the ISS project from 2025 and start building its own Orbit Station. The first module for it will be the SEM, which was originally designed for the ISS. Roscosmos notes that the ISS modules have reached the end of their useful life. Usually IS structures are used for only 15 years, but most ISS modules, not only Russian ones, are more than two decades old. Ong Vladimir Soloviev, the leader of the flight division, spoke of the need to create the new station due to technical problems on the Russian segment on the ISS, namely detecting cracks that allow the air to escape. Although the cracks have been sealed, there are still small leaks. Russia decided to leave the ISS and build its own Space Station Mr. Soloviev predicts, after 2025 there will be mass technical problems with the parts of the station. Carrying out repairs and maintenance is extremely costly and downright dangerous. In October, Mr. Soloviev revealed the appearance of a new Russian orbital service station. Under the plan, it will include at least five modules: Basic part, target production, logistics warehouse, platform (slide) for spacecraft assembly, launch, reception and servicing, as well as one The commercial module can accommodate four travelers. According to the documents, for the purpose of being used in the Russian Orbital Station component, this module needs to be adapted to accommodate the “Angara-A5M” boosters from Vostochny aerospace, instead of missile “Proton-M” from Baikonur airport. In addition, on the module will have to replace the assembly from active to passive, place two cabin compartments for astronauts and adjust the systems in charge of movement and navigation, telemetry, communication. and heat guarantee. According to published documents, the plan to build Russia’s Orbital Station will be divided into two phases. Energy Science (NEM) modular model on the Russian Space Station In the first phase between 2025 and 2030, NEM, node, base, and entrance modules are expected to launch. In the second phase, from 2030 to 2035, Roscosmos will produce the target modules as well as the foundation for the maintenance of space apparatus. The Russian orbit station will fly in a Sun synchronous orbit – at an angle of 97 degrees from the equator, on which its solar panels will always receive light. Such orbits also allow the crew to see the North Pole every hour and a half, and every two days they see any point on our planet. In this connection, it is planned to have the part of the Earth-facing Station within the range of the observation system in various spectral bands – from optical to radar, and on the opposite side a device. are intended for monitoring outside of open spaces. To board the New Station in the first phase will be the manned transport “Progress” and the “Soyuz” manned, while in the second stage the manned train “Oriol”.

1. Public rolls The peacock’s spring rolls are made from the skin and flesh of a peacock. The meat of this species is said to be very nutritious, can help to purify toxins in the body. Another special feature is that people do not cook public meat, but cook it by fermentation with galangal, garlic, pepper … for 3 days. The ancient people called this bird a giant, they live on high hills or dense bamboo forest, so it is difficult to catch. (Photo: Internet) 2. Phoenix ball Cha pho is a dish made from the meat of a bird of the poultry family, usually pheasants. Because this bird has a pretty color and a long tail, people often mistakenly think it is a phoenix. The preparation of this dish is very meticulous, from cutting blood to plucking raw hair without boiling water, wrapping banana leaves to steam and frying with chicken fat … The preparation of this dish is very sophisticated. (Photo: Internet) 3. Rhino skin Ancient rhinoceros are rhino today, to make this dish, ancient people used only skin in the armpit because it was the thinnest skin of this animal. Skin is sun-dried, heated for 100 days, then soaked in alcohol for a month and then dried, stored in a gold or silver box. When you want to process, you must soak in herbal water for 7 days and nights, wash them, then steam them in a water bath, and slice them to eat like spring rolls. 4. Bear’s hand In ancient times, the forelimbs of the bear species were considered to have obtained enough yin-yang from heaven and earth, so they were great, often offered to the king to eat to “increase strength”. Before stewing with herbs and tonics, this part of the limb will be fatized 100 times to clean the hair and soften the meat. Bear hands with the desire to become ‘mighty warrior’. (Photo: Internet) 5. Veil of deer Venison is just a general ingredient, there are many types of processing to turn into delicious food. Deer thighs will initially be stripped and softened, followed by splitting, ribbed tendons. The venison removed soaked in salt water mixed with vinegar to make it white and soft. When processing, people often stew with other nutritious spices. This dish is said to help people eat healthy, not old forever. The dish is believed to help ‘never grow old’. (Photo: Internet) 6. Orangutan lips Catching the dangerous orangutan, the hardship is no less than catching the merits or phoenix. According to old books, skilled hunters have to rely on the behavior of this species to lure them to … get drunk until tired to catch them. The orangutan lips are the most precious part, only for offering the king “chop chopsticks”. (Photo: Internet) 7. Elephant feet In ancient times, elephants were the means of transportation of the king, as well as being powerful “warriors” in the battlefield. So the ancients only made elephant meat when they died. The soft tendon meat below the elephant’s feet is considered the most precious, processed into a delicacy to offer to the king. This is a very effective remedy for tendonitis. (Photo: Internet) 8. Nests Told as “white gold” in the culinary world, Salanganes’Nest is one of the nutritious Vietnamese bowls that can still be found and bought today. Bird’s nest nests are made from the saliva of the bird’s nest when they saliva into a nest on the high cliffs. Photo: Internet

Resources: – 1/2 carrot – 1/4 big cabbage – 3 mushrooms – 50g bean sprouts – 50g of sprouts – 1 tablespoon sesame oil – 1 teaspoon pepper – Salt, seasoning seeds – 15 spring rolls – 2 teaspoons of flour Making: – Cut cabbage 3-4mm thin, washed to drain. – Cut mushroom, erect mushroom and slice into thin slices. – Peeled carrots, finely grated. – Wash bean sprouts, drain. – Cut vegetable root, wash, drain. – Dissolve the flour in 1 bowl of water. – Heat the pan, add two tablespoons of cooking oil to the pan evenly, add cabbage and carrots to the pan, then add bean sprouts, mushrooms, and sprouts to the island for about 30 seconds. – Season with sesame oil, pepper, 1 teaspoon sugar, 1 pinch of salt, 1 teaspoon of seasoning seeds to taste, stir the vegetables to infuse the vegetables. – Spread the spring rolls on a clean, wide surface, scoop a teaspoon of the vegetarian spring roll filling mixture in the middle of the cake, fold the edges on the sides, then fold the center edge, roll the vegetarian spring rolls. – At the bottom edge, apply a little tapioca water to prevent the spring roll from coming out. – Heat the pan, add cooking oil to deep fry the spring rolls, wait for the oil to boil, then drop each piece into golden fry. Pick up the rolls to a plate lined with oil blotting paper and then use it hot. Vegetable lotus seed soup Resources: Lotus seeds: 50 grams Fresh shiitake mushrooms: 50 grams Fresh Ganoderma: 50 grams Carrots: 1/2 bulb Young tofu: 1 piece Coriander Spices: Soup powder, mushroom seasoning seeds, lotus seeds, pepper. Steps to be followed: Lotus seeds: You bring them clean and dry. If the lotus seeds have not been informed, you should remember to know how to reduce the bitterness of the lotus seeds. Carrots: Wash, peel, prune flowers and cut into pieces about 1 cm. Shiitake mushrooms, Ganoderma lucidum: Pick up, wash and take out to drain. Young Tofu: Cut into small pieces to taste. Cilantro: Pick up and wash, bring tangled. You put a small pot on the stove, add lotus seeds and pour cold water in. Bring to a boil, lower heat, simmer until the lotus seeds are tender. Don’t forget that you need to taste a little more seasoning seeds and broth powder. Soft lotus seeds, you add shiitakes and reishi mushrooms and boil for 6-7 minutes. Next will be the carrots and soft cooked. Finally, you add the tofu, tasting the spices to taste. Boil for 1-2 minutes, then add the peppercorns and turn off the heat. You spread the mushroom soup out, put the vegetables and the soup in a bowl, served with coriander. Chicken thigh mushroom mixed with satay Prepare: 3 – 6 chicken drumsticks.
1 stalk of celery + some cilantro.
2 teaspoons soy sauce.
1 teaspoon flour.
1 teaspoon ground pepper.
4 garlic cloves (depending on vegetarian taste you can add or not).
1 teaspoon sesame oil.
1 teaspoon roasted white sesame seeds.
2 tablespoons satay (you can give more if you like spicy food).
1 teaspoon of vinegar …
Perform: Chicken thigh mushrooms are washed with salt water and then tear the vertical strands into bite-sized pieces.
Boil the pot of water, let the mushrooms boil for 2-3 minutes, the mushrooms are just cooked, then north down, take out the basket to dry.
Crushed garlic, chopped. Add mushrooms, minced garlic, satay, vinegar, roasted sesame seeds, powdered wings, ground pepper into a large bowl, mix well.
Add soy sauce, sesame oil, celery into the above mixture, mix again, leave for about 5-10 minutes to absorb spices. Crispy corn pies Resources: Medium-sized corn (corn): 2 fruits Crispy flour: 2 tbsp Chicken eggs: 1 fruit Purple onion: 3 tubers peeled, minced Scallions or chives (can be substituted with cilantro) have been finely chopped Spices: Cooking oil / unsalted butter, salt, pepper Making: Corn is split into seeds, note when choosing corn, you should get the kind with moderate seeds, you can press your nails through. Grind the corn puree and add the purple onion, crispy powder, chives, pepper, and salt and mix well to make the corn infused with spices. After mixing the corn with spices, continue to add a mixture of 1 chicken egg and mix well. Place the pan on the hot stove, add 4 tablespoons of oil to the pan. When cooking oil floats, you scoop each spoon of the corn mixture into the pan (note a moderate amount), use a spoon to gently press the mixture to spread evenly and not be flat. You fry until the edges start to yellow, then turn to the back. After both sides are golden fried, you take them out to a plate, don’t forget to put oil blotting paper on the plate to make them taste better. You prepare a plate of raw vegetables, chili garlic fish sauce or chili sauce to serve with corn pies. Young tofu with shiitake mushroom sauce Resources: 1 pack of young tofu (can be purchased at the market or supermarket).
100g fresh shiitake mushrooms.
Scallion, 1 cilantro branch.
Spices: vegetarian oyster oil, soy sauce, salt, sesame oil.
1 teaspoon of flour.
Tools: Knife, cutting board, pot, kitchen … Making: Step 1: Shiitake mushrooms cut the old leg, rinse, soak in dilute salt water for about 15 minutes to clean. Then picked out thin slices to eat. Young tofu is washed, sliced ​​to taste, then steamed. Step 2: North pan on the stove, add 1 teaspoon of sesame oil. When the oil is hot, add the top part of the onion to the top and fry it. Next, add the mushrooms and stir-fry, add a little vegetarian oyster oil and soy sauce to stir thoroughly. Mix 1 teaspoon of flour with a little water, stir in a pan with mushrooms, taste to taste. Step 3: Finally, put the mushrooms with the sauce above into the plate of cooked young tofu. Spread the sauce over the beans with a spoon so that the tofu is evenly absorbed. So the food is done and ready to be enjoyed. Tieu Bao (Synthetic) Photo: Collectibles

1. Gac sticky rice 2. Crispy fried vegetarian spring rolls 3. Braised chicken with vegan stew 4. Lotus and lotus leaf salad with shrimp and pork meat 5. Sour soup with mushroom and straw mushroom Prepare materials 1. 1 ripe Gac fruit, 0.5kg of delicious glutinous rice, salt, sugar, white wine, cooking oil, coconut milk 2. Fresh vegetables, dried vegetables, dried foods, spices 3. Vegan chicken drumstick, egg Vegetarian chicken, spices … On the full moon day (the 15th of the lunar calendar), the family’s family usually prepares a vegetarian meal tray to worship the ancestors. Delicious vegetarian dishes, beautifully arranged as prayers for the early deceased to be saved to the bliss region. Besides, there is the devotion of descendants to their ancestors … Therefore, making delicious vegetarian rice is very important. If you have no idea what to cook, you can refer to the attractive menu below. first Sticky rice Gac Xoi Gac is a traditional dish often found in vegetarian rice dishes offering Full Moon worship. Women can refer to how to make sticky, red, and beautiful sticky rice dishes below. Resources: + 1 ripe Gac fruit + 500gr delicious sticky rice + Coconut milk + Cooking oil, salt, and sugar + White wine Making: – Step 1: Rinse the rice clean and soak it for 6-8 hours until the seeds bloom. – Step 2: Cut the Gac fruit in half, use a spoon to scrape the meat of Gac and then marinate it with 2 tablespoons of white wine and a little salt for at least 1 hour, which can be marinated overnight for 6-8 hours. Mix the sticky rice with Gac meat and 1 teaspoon of salt. In the process you add a little coconut milk to flavor. – Step 3: Put the rice in the steamed rice bowl to cook the sticky rice for about 25-30 minutes. When Gac sticky rice is tender, use chopsticks to stir well, add 1 teaspoon of cooking oil, 2-3 teaspoons of coconut milk mixed together and sticky rice for 5 minutes. – Step 4: Bac Giang sticky rice to the kitchen, when the sticky rice cools down, sprinkle sugar into the island evenly. Pour sticky rice into a plate or use a mold to create a beautiful shape. 2 Crispy vegetarian spring rolls Vegetarian spring rolls are also simple, easy to make and healthy dishes. Let me introduce to you how to make a vegetarian spring rolls that is crispy, evenly yellow, and has an attractive taste. Full Moon offering vegetarian rice tray with this dish will look very beautiful. Resources: + Fresh vegetables: carrots, onions, flower onions, coriander, bean sprouts + Tofu + Dried vegetables: wood ear, shiitake mushrooms + Dry food: rice vermicelli, rice paper rolls + Spices: cooking oil, sugar, pasta, pepper, lemon. Making: – Step 1: Vegetables: carrots, onions peeled, washed, drained and sliced, chopped. – Step 2: Shiitake mushrooms, wood ear fungus soaked in warm water to hatch and then cut the legs, washed to drain, chopped. – Step 3: Boiled vermicelli in boiling water and dipped in cold water, picked out, drained, chopped. – Step 4: Squeezed tofu mixed with carrot, bean curd, onion, shiitake mushroom, wood ear, chopped dong vermicelli. Seasoning with pepper, main noodles just right (note that spring rolls should not add salt because the rice cakes have a salty taste). – Step 5: Cut the square bread in half, spread the cake out to the tray, put the mixed filling in step 4 into the middle of a round 3cm – 4cm long package. – Step 6: Heat the oil pan on the stove, drop the spring rolls in a low heat. Gently stir your hands to make the hard shell turn yellow. – Step 7 : Put spring rolls on a plate, beautifully decorated with vegetables. 3 Vietnamese vegetarian chicken stock A simple Full Moon offering vegetarian rice tray will become more special when the vegetarian chicken dish appears. Resources: + Vegetarian chicken drumstick 300gr + Green beans without shell 30gr + Crispy jelly powder 1.5 tbsp + 1 chili fruit + Purple onion 20gr + Cashew oil 1 teaspoon + Fresh coconut water 200ml + 250ml filtered water (used as eggs) + Soya sauce 1 tbsp + Vegetarian fish sauce 4 tbsp + Vegetarian seasoning seeds 1/2 tablespoon + Sugar 4 tbsp Making: – Step 1: Wash green beans, soak for about 1 hour. Then steam it and blend well. Crushed chili + purple onion. – Step 2: Making vegetarian chicken eggs: Put all of the green beans into a bowl with 1 teaspoon of cashew oil, less sugar and vegetarian seasoning, and mix well. After that, ring a small member. Next, you cook 1.5 tablespoons crispy jelly and 250ml of water to make the egg whites. Fill the mold to shape the egg. – Step 3: Marinate the vegetarian chicken with chopped purple onion, 1 tablespoon sugar and 1/2 tablespoon vegetarian seasoning seeds, mix well for about 15 minutes. – Step 4: Place the pan on the stove, pour in 1 tablespoon of cooking oil, then add 1 tablespoon of sugar to win. After the sugar turns yellow, empty all the marinated chicken into the pot and stir it steadily for 3 minutes. – Step 5: Take all the chicken stir-fry into a bowl, then stir 1 tablespoon soy sauce. Finally, you bring the egg (made) into the sauce, soak the seasoning for about 30 minutes. – Step 6: Place the pot on the stove, then add 4 tablespoons of vegetarian fish sauce and 200ml of fresh coconut water and simmer over low heat. When the mixture heats up, add the sugar and the fried chicken. After the broth is thick, you add all the eggs (which have been marinated), store a little more, and then turn off the heat. 4 Vegetarian shrimp, lotus and lotus leaf salad Vegetarian shrimp and shrimp lotus salad is a simple and easy dish to make, with just a little effort, you will have a delicious and delicious vegetarian dish for the full moon day. Resources: + Lotus bud 300gr + Carrot 100gr + Salad 100gr + Vegetarian shrimp 200gr + 1 teaspoon vegetarian seasoning seed + Garlic 5 cloves + Sugar 3 tbsp + Vegetarian fish sauce 3 tbsp + Cilantro 1gr + 3 chili fruit + Choking 5 left Making: – Step 1: The lotus stalk is about 5cm long, cut in half. Then soak the lotus root with vinegar and water for about 10 minutes. Boiled vegetarian shrimp for about 10 minutes, picked out and let dry. Carrots washed, peeled, sliced. Lettuce, coriander washed, drained and cut into pieces. Washed green onions, chopped. Peeled garlic, minced. Minced chili. – Step 2: Making salad dressing: North pan on the stove with a little cooking oil, add scallions and then fry. Next, add 1.5 tablespoons of vegetarian fish sauce, 1 tablespoon of sugar and stir. When the sugar is completely dissolved, put the sauce in a cup mixed with 1 tablespoon of kumquat juice, 1 teaspoon of chili garlic. – Step 3: North the pan on the stove, pour out all the vegetarian shrimp. Then add 1 teaspoon of vegetarian seasoning seeds and use chopsticks to stir for 3 minutes for the shrimp to spice up. – Step 4: Put in the bowl most of the lettuce, coriander, carrots, lotus, fried vegetarian shrimp, mixed fish sauce. Use chopsticks to mix well to absorb spices. – Step 5: Mixing salad dressing: Mix 5 tablespoons of lemon juice, 4 tablespoons of sugar, 1 tablespoon of vegetarian fish sauce, 1 teaspoon of minced garlic and 1 tablespoon of minced chili together. – Step 6: Put the salad on a plate, sprinkle with peanuts. You can eat it with vegetarian shrimp crackers. 5 Mushroom and mushroom vegetarian soup Resources: + Mushroom: 20gr + Pineapple: 1/2 fruit + Okra: about 5 – 8 fruits + Along the mosquito net: 1 long tree + Bean sprouts: 50gr + Cilantro (Chinese cilantro): 4 plants + Tamarind + Cooking oil, vegetarian fish sauce + Spices: salt, sugar, seasoning seeds, monosodium glutamate + Chopped purple onion Making: – Step 1 : Preliminary processing of ingredients: Pineapple peel, remove the eyes, remove the raw and cut into thin slices. Mushrooms use a knife to cut off the hard legs and split in half, then soak in salt water for about 5-7 minutes. Stripping the outer shell along the mosquito net and cut into pieces about 5cm long. Okra washed, sliced ​​diagonally to taste. Clean bean sprouts. – Step 2 : Crushed tamarind with warm water, then cut off the seeds and keep the juice. – Step 3 : Cook mushroom soup: North on the stove with a pot of water (about 800ml of water), then pour in tamarind juice and cover the pot, cook until boiling. Then, fry the purple onion, minced garlic and pour the mushrooms on the island. Stir the mushrooms for about 2 minutes, then season with 1/2 teaspoon of salt + 1 teaspoon of sugar + 1/4 teaspoon of MSG and continue to stir until you feel the fragrance, then turn off the heat. – Step 4 : When the tamarind juice is boiling, pour the whole pan of stir-fried mushrooms into the pot. When the water is boiling again, put in turn along the mosquito net and okra. Tasting spices to taste. About 5 minutes later add bean sprouts and chopped cilantro, gently stir 2-3 more times, then turn off the heat.

Wonton Hoanh Thanh has a shell made from wheat flour, the filling includes ingredients such as pork, shrimp, wood ear, green onion … finely sliced. Fried wonton dishes, soup or noodles have their own delicious taste. Regardless of the method of processing, the fragrant crust and rich meat filling remain the same. In the middle of the city center, you can stop to sip a large, fancy-sized wonton in the evening. A serving usually consists of 3 wontons combined with lemongrass or beef balls and stirred in hot broth. Address: Nguyen Thai Hoc, District 1 Price: 15,000-70,000 VND / piece Business hours: 19h-00h The giant Wonton causes curiosity to many first-time enjoyers. Photo: Leosnak, Mysteriousaigon. Diners commented: Do Do: “Wonton is too big so the shell is relatively thick. The taste is not very good, in return the meat is seasoned with rich purple onion, slightly different from many places I usually eat. The broth is sweet. , quite a mouthful “. Mai Phuong: “I ordered a bowl of wonton, a combination of beef balls and pork balls, and I ate it fast, but I got tired. The bowl includes 4 large sized wontons, the shell is a bit hard, the filling doesn’t stand out. Delicious chewy beef balls. The broth is quite salty. The quality of the dish is not commensurate with the price “. Fish cake soup Bread soup can be made from rice flour, filter flour. Natural sweet broth and slices of fish cakes with rich sea flavor. Pancakes can be made from the meat of sliced ​​fish, basa fish, mackerel, barracuda … bring fried. On the weekends, you should take the time to experience the hot soup bowl with a large size fish ball, different from the usual meals. Address: Hoa Hung, District 10 Price: 40,000 VND / bowl Business hours: 7am-22h Large, golden fish cakes make a highlight for the cake bowl. Photo: Bineating. Diners commented: Bineating_: “The home-made flour is quite delicious, the fish cakes are sweet, chewy and big”. Quyen Duong: “The noodles are not fully cooked. I personally feel the taste is a bit sweet”. Linh Tran: “Fish cakes are delicious, chewy, not powdered. The broth is naturally sweet, harmonious with the taste of fish cakes. Fresh and clean vegetables. You can add shrimp paste to the bowl of banh canh to taste. get boldness “. Baked rolls Grilled spring rolls is one of the dishes that many people love because of its natural sweetness and aroma. The ingredients for making spring rolls include pork, pork fat, onion, garlic, spices … This mixture is mixed well and the processor will shape the rolls into big round rolls into bamboo sticks. When baking, spring rolls must be turned over continuously so that they are cooked and golden evenly without being burned outside. In Ho Chi Minh City, you will have the opportunity to sip giant grilled spring rolls. Grilled spring rolls are also combined with vermicelli, spring rolls, and raw vegetables to create an ideal dish for a hot day. This cold vermicelli dish is usually served with sour food, crushed peanuts and chili fish sauce mixed with sweet and sour sauce. Address: Ms. County, District 10 Price: 45,000 VND / spring rolls Business hours: 11h30-18h30 Giant grilled spring rolls, golden ripe stimulates the taste buds of people. Photo: Doiratngon. Diners commented: Nguyen Thi Yen: “Grilled and delicious spring rolls, bigger in size than in other places, so eat well”. Ngoc Chau: “A portion of vermicelli costs 35,000 VND, including 2 attractive golden spring rolls, crispy spring rolls. Hidden under the vermicelli strands are lettuce, cucumber, pickles. Fish sauce is served to taste. Nguyen Nem tree with 6 pieces will cost 45,000 VND “. Eat, Play: “Nem is big but a bit greasy. The portion is quite small with vermicelli, salty fish sauce, no sour taste. The quality is generally not adequate for the price. Plus point is that the restaurant serves free iced tea. “. Ribs with green chili sauce Laeng Saeb (or ribs with green chili sauce) has a characteristic flavor of Thai cuisine. The dish features a main ingredient including boiled pork ribs and ribs that are stacked like mountains. In the heart of Saigon, you also have the opportunity to enjoy huge size ribs. The highlight is the sauce from bone broth so it is delicious and naturally sweet. Green chili, cilantro are also combined to create eye-catching color, aroma and spicy flavor. Address: Nam Ky Khoi Nghia, District 3 Price: 120,000-680,000 VND / piece Business hours: 10am-23h Large size ribs plate, flooded with green chili sauce, hot and spicy. Photo: Localfoodguy_, Maryderoux. Diners commented: Iamfoodtester: “Ribs have 5 sizes, the smallest is size M and the largest is 4XL. We go with 2 people, so choose the L size for 240,000 VND, enough to fill your stomach. accompanied by a sour taste “. Biteallfood: “Spicy ribs size XL costs 320,000 VND / piece. Whole ribs are quite large in size but are stewed so they are cooked well and meat is tender, not chewy and not too fat. Around the ribs are soaked with green chili and onions. pureed leaves create the spiciness. Diners enjoy the large ribs with chili fish sauce “. Giant squid costs 4.5 million VND in Ho Chi Minh City Fresh squid weighing more than 10 kg is sold at a sidewalk restaurant on Ba Thang Hai Street (District 11) attracting food lovers. When customers call, the shopkeeper chopped the squid and processed it.

Basket of spring rolls is pre-fried to store and freeze – Nem just taken out from the freezer will stick slightly together, lightly beat the box 2-3 times to make the spring roll out of stick. – Pour oil into the pan and heat it up. – Put the spring rolls in and fry it in low heat to make it hot inside. – Cooked spring rolls on a plate. Nem is taken out of the frying freezer as well, no need to wait for defrosting Illustration. Fried spring rolls – Fry the spring rolls 2 times, after the spring rolls are finished, women proceed to fry them to make 2 times of oil. The first time, heat the spring rolls over low heat, then cook the spring rolls and fry it, then take them out to absorb the oil blotting paper. After the first round of frying, women can replace the new oil and fry the spring rolls to fully ripen and the crust will be golden, crispy beautifully.When the second frying, we should use cold fat to fry, avoid blistering. nem. – You can mix a bowl of dilute sugar water, use a soft brush, spread a layer of mild sugar water on top of the rolled-up spring rolls and start frying on a low heat pan. Nem will then be crunchy. – Before putting the filling in spring rolls, use a damp cloth to wipe the rice paper and apply a little bit of beer or vinegar, then pour the filling into the roll. This way to ensure crispness and a nice spring color. -Put in the fridge before frying, many women share experiences, the spring rolls are not ready to fry immediately, but to keep the fridge cool for about 20 minutes to make the rolls tight, dry and deep-fried. – Deep frying (should use a deep pan, or a small pot will save more oil). When you add the oil to the pan, add a few drops of lemon juice. Next, boil the oil and fry it as usual. If you put lemon juice in the first place, no shot will be done during frying, and the spring rolls are crispy. – If you make a lot of spring rolls but have not been able to eat them immediately because you wait for guests (or at the wedding, anniversary …), after frying, you need to take out a paper to absorb oil, otherwise the remaining cooking oil in the spring rolls will absorb back. come back, make spring rolls crunchy. – Roll the spring rolls not tightly: When wrapping the spring rolls, women pay attention not to wrap them too tightly, this will cause when fried spring rolls, the inside of it will expand a little, the cake will be torn, the kernel will reveal its aesthetic. . Only a moderate amount, maybe a little loose hand. Some note: – It is recommended to use the ramen shells so that spring rolls are not crushed and still crispy after freezing. – Should make spring rolls small and fit. Crispy fried spring rolls, hot, even if kept frozen for a month – Nem removed from the freezer and put it in the frying pan, no need to defrost. – In a spring roll, you can add 2 purple onion branches to make it fragrant.

Nha Trang’s specialties are all rustic, made from the local ingredients, so the identity of this land is imbued. Thanks to the ingenuity in human hands, Nha Trang’s specialties are famous near and far, making visitors from all over the world always want to enjoy and buy home. 1. 584 fish sauce Nha Trang Products used to make spices to marinate, season and use as dipping sauces directly contribute to adding flavor to the dish. Delicious fish sauce will have a golden brown color, not cloudy. Do not choose fish sauce with gray-green color. If you want to test it properly, you should leave the fish sauce bottle facing the light source. Price: 35-degree protein fish sauce, 500 ml capacity is priced at 48,000 VND, while 30 degrees is priced at 43,000 VND. Type 25 degrees capacity 1 liter costs 43,000 VND, 15 degrees capacity 500ml price 18,000 VND. Buying address: Vinh Hai Market, Phuoc Long, Ngo Gia Tu city Nha Trang. 2. Mango Cake Nha Trang mango cake is made mainly from naturally ripe mango (mangoes are mainly grown in Cam Ranh, Cam Lam, Ninh Hoa). The cake is meticulously processed into thin layers and exposed to direct sunlight. The mango cake should be selected with a yellow color, not too dark black or bright yellow. The cake is soft, tough, easy to tear. The surface of the delicious mango cake is smooth, slightly smooth but not too smooth. If it is too smooth, it means that the cake has been mixed with a lot of flour during processing. Price: 25 – 30,000 VND / bag. A bag usually has 12 pieces, if you want to buy more from 1kg to 5kg, it costs 100,000 VND / kg. Buying address: The shops at Cho Dam, Vinh Hai Market Grocery, New Hamlet Market 49 Ngo Gia Tu. 3. Nem Ninh Hoa Referring to Nha Trang cuisine, people do not forget to mention Ninh Hoa spring rolls, so they should try it when coming to the beach. Nem Ninh Hoa includes sour and grilled spring rolls. You can enjoy grilled spring rolls on the spot, while spring rolls can be bought as gifts for your family and loved ones. Eating spring rolls you will feel the aroma of the meat, the crispy and spicy sour taste blending together to bring an interesting feeling to the eaters. Price: A portion of grilled spring rolls ranges from 25 – 35,000 VND for 2 people. Buying address: Dang Van Quyen Nem Restaurant – 16A Lan Ong, Nha Trang Nem restaurant is right at the foot of Ball Bridge. 4. Salt with lemon chili If you have come to Nha Trang, you will probably know the thick green sauce used to eat with seafood with a characteristic pungent flavor that is unforgettable. Salt green chili is a wonderful combination of green chili, salt and lemon juice to create a fragrant dipping water color. When you taste it, you will see the harmony of taste with the combination of specialties, especially boiled and grilled dishes. Price: From 20 – 30,000 VND / bottle. Buying address: Dam Market Nha Trang, New neighborhood market in Nha Trang. 5. Nha Trang Fish Ball Fish ball is a famous specialty in Nha Trang so you should buy it as a gift after traveling, because it is the crystallization of fresh fish such as sardines, mackerel, and boneless cod. The fish cakes are delicious, soft and chewy. Fish cakes are divided into 3 types: fresh, steamed, fried. Depending on your preferences to buy 1 in 3 types of cha. In addition, you should note that buying is not suitable for the time you travel for easy storage. Fish cakes usually range from 150 – 350,000 VND / kg. Buying address: Phan Nha fish cakes, Dam market area. 6. Dried seahorses The dried seahorse in Nha Trang is one of the valuable gifts given by the sea. Seahorses after catching will be removed from the intestines and then dried or dried. People often sell seahorses in pairs of equal sizes. You can buy a male – a female or by sign. Seahorses are divided into many sizes at different prices. Price: Ranging from 200 – 350k / pair. Buying address: In the city center, famous markets such as Dam market, Xom Moi market, Vinh Hai market. 7. Dry squid in Nha Trang If you have traveled to the sea, you cannot ignore this attractive seafood dish, this is one of the most practical gifts for friends and family. You are still struggling to buy anything to buy as a gift, then a sunny day will be a good suggestion. Price: Dried squid is priced from 500 – 620k / kg depending on the type of ink. One sunny squid costs from 250 – 500k / kg, in addition to tamarind squid ranges from 25 – 55k / jar, seasoned squid prices 350k / kg. Buying address: New Hamlet Market in Nha Trang, Dam Market Nha Trang.

The village head, Nguyen Dinh Hoa, said that the traditional craft of making multi-craft cakes in Trung Yen has been around for a long time. According to the calculation of the village chief, this trade village has existed for a hundred years ago. His life, his father’s life has done this profession and is followed by descendants. Photo: Tran Canh Yen Traditional dry cakes (sesame cakes) in Trung Yen hamlet are produced by hand. Mr. Nguyen Dinh Hoa – hamlet chief said: On average, every day, households consume 5-6 quintals of raw rice for the production of rice cakes, thus contributing to the consumption of agricultural products in the area. Photo: Tran Canh Yen. The mass-produced spring rolls undergo sun drying for just a few hours to collect. As for sesame cakes, they must be dried all day dry enough to bake before consuming. Photo: Tran Canh Yen. Each household producing spring rolls attracts 15-20 laborers with a working day of 170,000-250,000 VND / person. Children and the elderly still contribute labor to making rice cakes. Photo: Tran Canh Yen. The process of rolling the cake and collecting the rice cakes was hard and very urgent. If it is sunny, the drying cake starts to reach the point where it will pull out on the drying pad, then immediately collect it from the torn crackers; When it rains, people hang the cake “put their feet on the neck” and collect the cake from the wet. Photo: Tran Canh Yen. Trung Yen’s baker has contributed to poverty reduction and legitimate enrichment. Mr. Nguyen Dinh Hoa said: For every quintal of raw rice for making rice cakes, minus the cost, he also earns a profit of 900 thousand – 1 million dong.

Many researchers believe that the history of Hanoi pho is more or less related to the Co family in Nam Dinh with the famous beef noodle specialty. However, in the process of integration, acculturation and intercultural integration, besides the similarities, Hanoi beef noodle soup and Nam Dinh beef noodle soup are still different. Nam Dinh beef noodle soup is attractive thanks to the thin, soft, chewy noodle cake and the way to prepare the rich, rich broth. Nam Dinh beef noodle soup is delicious thanks to bone broth, spices, pepper, cinnamon, anise, cloves, cilantro, cardamom … and fresh, carefully selected beef.

Vietnamese noodle soup into the South

Unlike vermicelli in other places, Nam Pho is big, round like chopsticks, white, soft and firm. The broth of the noodle dish is made similarly to the crab vermicelli. Vermicelli is eaten in combination with vegetables such as spinach, cabbage, oregano, perilla, coriander, basil, cilantro, raw bean sprouts … for a cool taste, nutritional balance.

Noodles sung.

Noodles sung

Bun sung is a familiar dish of Nam Dinh people. After picking and washing them, they put figs in separate bowls. Wherever customers eat, they can add spices, salt, chili, vinegar and enjoy with noodles. The broth of the vermicelli dish has a sweet, bold, sweet taste of the crab combined with the greasy taste of the fat, the acrid taste of the fig, becoming a very unique and attractive dish.

Nem holds Giao Thuy

Giao Thuy Nem is one of the famous specialties of Nam Dinh. To make spring rolls, one has to choose meat very carefully. The meat to make spring rolls must be delicious butt meat. After being boiled, the meat is thinly sliced, large, and then the knife is gradually softened. The cuticles are cleaned, boiled through boiling water and then sliced ​​into fine fibers. Next, mix the meat, skin with pure fish sauce, crushed garlic, pasta and hearth together, sprinkle a little more sliced ​​lemon leaves, then hold it into balls, wrap with polyscias fruticosa leaves, fig leaves and wrap. with the outer layer of banana leaves. When eating, diners “pick up” spring rolls into pieces and roll together with guillotine leaves, dipping with pure fish sauce mixed with garlic, chili to fully feel the salty, sweet, acrid flavors …

Spring rolls are usually made of ingredients such as vermicelli, minced meat, onions, carrots, wood ear fungus, shiitake mushrooms, eggs … Although according to preferences, spring rolls can be changed accordingly.

When mixing spring rolls, the amount of eggs should be just enough. Too few eggs will dry the kernels. Fried spring rolls are not crispy, the filling doesn’t have the necessary moisture content. Also too wet will make fried spring rolls easier to peel.

Make sure all ingredients are completely drained before mixing. Vermicelli should not be too big or too soft because it can easily cause fried rolls.

Spring rolls

When wrapping the spring rolls, you should not splash too much water on the spring roll because it makes the spring roll soft and easy to crack. Just put a little water on the edges to stick. You can also take 1 teaspoon of rice vinegar mixed with 1/2 cup of water to soften the rice cakes when wrapping and help make the spring roll more crispy, more beautiful when fried.

Do not roll too tightly because when frying the filling with vermicelli and the eggs inside hatch a little, the rice paper (rice paper) will be podium. Only moderate, may be a little loose.

Nem should be of moderate size, not too big or too small.

Put spring rolls in the refrigerator before frying

You should not put spring rolls just wrapped in the fry, but let them in the refrigerator cooler for about 20 minutes to make the rolls tight, dry. This is the secret to making fried spring rolls even more crispy.

Illustration.

Crispy fried spring rolls

Sisters often mix a bowl of dilute sugar water after spreading on the rolls of non-fried spring rolls. Sugar water will help spring rolls to be golden, crispy and delicious.

When frying wedge, do not add too little oil. Frying oil must be close to the surface of spring rolls. When the oil is boiling, you start to drop the rolls into the pan and lower the heat gradually. Should be fried in batches, do not fry pillows evenly to avoid forgetting which ones to fry first, the ones to fry later.

Add a few drops of lemon juice to the oil pan to keep the oil from splattering while frying and the seasoning will also be crunchier.

When preparing to take out the spring rolls, let the heat rise up. This is a way to prevent the oil from sticking to the spring rolls. Take the spring rolls out of the pan quickly.

You can put a blister on the top of the frying pan to drain the rolls, then put them in a basket lined with clean paper and cover it. When eating, open the wrapping and take out spring rolls. This way, you will keep the spring rolls crispy.

For a long time, people familiar with Hue cuisine have been so familiar with the bun of o Be at the top of Phan Dang Luu street, about more than 100 meters from Dong Ba market. The shop is nestled in a small house, located at the corner of a crowded intersection. From 9am to 6pm every day, driving through this section, you always see the scene of a group of diners crowded around the owner, waiting to enjoy the food.

Roadside shop should not have a table. After buying, customers sit on a low chair, they can borrow a plastic chair to support food. There are a lot of vegetables around, leaves wrapped in rolls, garbage baskets … next to chopsticks, paper towels. Behind o Cal (shop owner) is a girl’s water stall, selling several types of soft drinks such as aloe vera, alum sugar, chia seeds, lotus seed fresh milk …

On one side, a basket of meat, veal, raw vegetables, chili sauce, satay and seasoning sauce is displayed – the soul of the dish. The seasoning sauce here is very perfect, the right Hue fish sauce, mixed not too salty, not too light, nor too sweet, so it suits many people’s tastes. Wake up attractive fragrance. The materials are covered with thin nylon pad to avoid flies.

The remaining Quang burdock contains spring rolls, spring rolls and a large bowl of vermicelli, which is filled continuously before selling to customers. Hue Nem, eaten raw, sour, accompanied by fragrant spring rolls is enough to make a bowl of vermicelli. Chewy chewable skin rolls. In addition, you can buy a box of filter cake wrapped with shrimp while you wait if you like.

Although this bun does not have a menu, most patrons are already in love with the typical dishes. The highest point is the attractive vermicelli fish sauce with veal. However, not everyone likes this dish due to fear of undercooked and undercooked meat. You can choose from other dishes such as noodles, noodles, tai mui, spring rolls …

Full bowl of raw vegetables, cucumber, vermicelli, thinly sliced ​​veal, spring rolls, spring rolls, pork pies. All are sliced ​​thin with a sharp knife. Next, o The calf squeezes the succulent lemon slices, helping the veal to ripen and increase the flavor. A spoonful of chili sauce, salty and sweet, makes this dish more delicious, and then seasoned with fish sauce on top.

When eating, you mix the bowl of vermicelli to absorb evenly. If you like to eat salty, you would like to add a little seasoning to taste. Veal is sweet, the skin is lumpy to eat very well. Fish sauce, spicy chili sauce mingled with the smell of garlic easily “knocked out” your stomach. Especially the men, many people have to eat 2 bowls at once to stop craving. The price of a popular dish, from 15,000 to 20,000 VND / bowl, to order this or that topping is about 25,000 VND.

According to the Star