“In previous years, my husband and I often bought the whole garden, from when the lychee was still green until harvest, we would sell it to traders. Now the lychee is in the right season for the outbreak, so my husband and I decided to switch to drying and selling dry cloth. Because it was too urgent, I didn’t have time to make a drying oven, so after I harvested fresh lychees, I rented them to dry them and then sell them on my personal page as well as online market groups,” Thuy said. The price of dried fabric is halved compared to every year Ms. Thuy said that the drying time for a batch of fabric ranges from 5 to 6 days, depending on the drying process of each kiln owner. A satisfactory batch of dried lychee is that the lychee fruit must have uniform color, sharp sweetness, flexibility and a very characteristic aroma. Due to the impact of the epidemic, the price of dried lychee this year is much lower than every year. According to Ms. Thuy, in previous years, the average price of dried lychee was from 120,000-150,000 VND/kg, this year the price fluctuates around 60,000 VND/kg. This price is for Thuy and her husband to make it public on their sales page. She and her husband only do wholesale, not retail, with a minimum order of 10kg. Customers taking in large quantities, from 50kg or more, I will reduce the price a little more. “Because I have been selling for nearly 15 years, the number of regular customers is very large. There are customers who order immediately at 2-3 quintals, on average I output about 4 quintals a day. In less than a week, I sold 1.5 tons of dried lychees,” she said. Thuy and her husband only wholesale dried cloth for customers who buy 10kg or more “Actually, this year, I switched to selling dried lychees like this and didn’t make much profit. However, due to the Covid-19 epidemic, I want to join hands so that litchi growers don’t suffer much damage.” The woman shared that if the dried fabric meets the standards, it can be preserved for a whole year. Dried lychee can be used to eat directly, soak in alcohol or use to cook tea, as a spice for traditional Chinese medicine. How to choose a drying cloth In the market, there are many establishments that sell dried fabrics, but to choose quality dried fabrics, it is necessary to pay attention to buy them at reputable addresses. The dried fruit must be large, the outer skin is dry evenly, keep its shape or slightly dented. Dried fabric can be kept for a long time Especially when peeling, the lychee must be flexible, have a characteristic aroma, sweet taste, peel off without sticking to your hands, and have a dark color of cockroach wings. Long litchi with black color means it has been burnt, while long with light brown color means that it has not been dried enough, must be used immediately and cannot be stored for a long time. Methods of preservation In order to preserve the dried fabric for a long time, when we buy the fabric, we dry it under 2 or 3 times in the sun. During the drying process, pay attention to turning the fabric to the sun, and the fabric to dry evenly. Then put it in the shade to dry in the wind for another 3, 4 days, then put it in a tightly tied plastic bag. When storing, about 2-3 months, you should open the cloth bag to check the probability of a few fruits to see if the dried fabric is still of good quality or has been moldy, damaged or opaque. If you store a lot, every few months, you should take the fabric out to dry in the sun and follow the exact same preservation process for the first time, thus ensuring that the dried fabric can be kept delicious and nutritious for years to come.

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

Here is a mild and moisturizing cleanser. In spring and summer, you may need a cleanser that treats oily skin. 1. Anti-Aging Facial Cleanser Yogurt gently cleanses the skin and is especially ideal for mature skin types as it exfoliates the top layers of the skin, while the vitamin C from the lemon brightens the skin. Illustration. – 1 tablespoon organic plain yogurt – 1 teaspoon of lemon juice Combine yogurt and lemon then apply to face and neck, keep for a minute or two. Rinse with warm water. 2.Honey for oily skin You can make a larger batch with this face wash, or just use a teaspoon of raw honey at a time. Massage the raw honey into your face, leave it on for a few minutes if time permits. Rinse with water. warm water to remove. 3. Facial cleanser for dry skin Use a rich oil like grapeseed or sweet almond for a moisture boost and add a few drops of lavender essential oil to soothe irritation. – 1 little carrier oil – 6 drops lavender essential oil Pour in the bottle scratch oil you will be using to hold your mixture and add the drops. Mix well to dilute the essential oil in the carrier oil. Try applying the mixture to the inside of your wrist when you first use it. When you’re ready to use on your face, massage the cleanser into your skin, then remove with a warm, wet washcloth. By changing your routine, you give your skin variety without overdoing it, thus improving the health and appearance of your skin. Pay attention to how your skin looks and feels and let it show you what it needs. If you have combination skin, don’t be afraid to use two different cleansers: one on the T-zone and one on the T-zone. on the rest of your face. If you get occasional breakouts, use an antibacterial cleanser for a spot treatment.

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

Around the time from February to October of the lunar calendar, Quynh Luu fish grilling households work continuously because this time the fish is in season. Every time the ship docks, people buy tons of fish of all kinds to freeze and then bake to sell gradually throughout the year. These markets are located close to the marina, the gathering point for boats returning from each trip to the sea. Returned fish are preliminarily processed to remove the intestines, scrape off the scales, cut off the tail ends and unnecessary parts. Then rinse several times with water to remove dirt. People got up early to catch the boat and choose the freshest fish. For small fish such as grouper, herring, catfish, etc., leave whole. As for large fish such as birds, mackerel, scad, … are often slit on one side of the body or cut into thin pieces to cook faster. Fish are arranged on the iron grid to prepare for grilling. Ms. Nguyen Thi Lan from Tien Thuy commune said: “Fresh grilled fish will be delicious and preserved for a long time when transported, but the price is often twice as high as when it has not been processed. A batch of fish is grilled on a charcoal grill for a period of 10-15 minutes. Besides, the charcoal must be continuously red, so that the grilled fish still retains its freshness, aroma and sweetness. If the coal is simmered, the ashes of many fish will take longer to cook and do not retain their inherent sweetness. Experience in order to have a catch of freshly cooked fish that still retains its fresh and delicious taste. Among grilled fish, mackerel is the most valuable specialty today (250,000 – 270,000 VND/kg). Grilled fish is put on a tray for traders to import fish to the market to sell, the rest will be packed and transported to the southern provinces for consumption, with a volume of tons of fish per day. Currently, grilled orange fish is priced at 70,000 – 80,000 VND/kg; Spotted fish, tilapia are priced at 60,000 VND/kg; Grilled herring costs 35,000 VND/kg. Quynh Luu currently has nearly 50 households doing grilled fish, with more than 100 workers concentrated in the communes of Quynh Nghia, Tien Thuy, Quynh Tho, Son Hai… From baking fish, each household has an income of about 3 – 4 million VND/day, of which hired workers are paid 150,000 – 200.000 VND/person/day. On average, people earn tens of millions of dong per month.

The shared post attracted 9400 likes, 505 comments, and 233 shares after only 15 hours of posting. Ms. Van Le is living in Germany, this season in Europe is apple season, so Ms. Van has “rolled up her sleeves” to immediately make a batch of dried apples for her family. Let’s see how to make Van share! First, buy fresh apples, wash them, put them in a cutter or peel them yourself with a knife. After that, Van’s house had a machine to peel apples and cut them into slices. But you can completely peel it by hand. Using dried fruit is one of the convenient ways for you to supplement your body’s need for fruit. Dried apples provide essential nutrients for your health and build a healthy daily diet for you. One of the main benefits of dried apples is fiber. About 90g of dried fruit contains 3.7g of fiber. Fiber helps slow down digestion and prevent blood sugar spikes, which can make you tired and hungry after a meal. Because fiber helps keep you feeling good after a meal, you can use dried apples as an after-meal snack. Dried apples also provide a healthy dose of vitamins. Apples contain small amounts of vitamins C and A, two nutrients that help keep your skin and bones strong and healthy. Extremely convenient, remove the apple pulp. After peeling, put in a bowl of lemon juice and soak for about 10 minutes. Apples contain several types of B vitamins, which help support your metabolism and nourish your skin. 90g of dried apple contains approximately 6% of your daily vitamin B-6 and 3% vitamin B5 needs (according to research by Linus Pauling Institute). Both vitamins help you make neurotransmitters for brain function. Dried apples are also good for your health thanks to the amount of minerals contained in them. Each 90g taken per day contains 4% of the daily required potassium (alkaline) and a mineral necessary for cells and brain function (according to research by the Linus Pauling Institute). Dried apples also contain a small amount of iron – about 8% of the daily requirement of the body for men and 3% for women. You need this amount of iron to regenerate blood cells, which in turn can absorb oxygen from the bloodstream in the body. Eating dried apples also provides a good amount of other minerals including copper, manganese and selenium (essential for enzymes to help the body function properly). Apples that have been cut into slices are put in the dryer at 70 degrees for about 8 to 9 hours. Drying for 4 hours begins to turn apples on the other side. You can find this fruit dryer at home appliance stores or you can search on e-commerce sites Shopee, Tiki, Lazada… The finished product of 10kg of fresh dried apples is about 1kg of dried apples. Ms. Van Le has lived in Germany for 5 years and is a kitchen addict. The house is 50km from the Asian market, so every time I go to the market, I will buy a full house to stock up on spices, dry noodles, dry pho… The house is always like a grocery store. If you want to eat something, cook it. Every time she returns to Vietnam, she also takes advantage of bringing cooking food to her friend’s country. Hue beef noodle bowl is delicious “sobbing”. Nem chua, spring rolls are as good as buying at a shop in Vietnam. The bowl of vermicelli noodles is especially attractive.

A fresh batch of baguettes From the countryside to the city, the long bread made by hand is a familiar image in the daily life of the French people. The baguette has also been a creative inspiration for many artists and has gone into many works of art. From a foreign perspective, when it comes to France, in terms of cuisine, the baguette is probably one of the most intimate and simple symbols, next to countless types of wine, champagne or cheese. So when did baguettes in France come from? According to historian Steven Kaplan, up to now, in France, there are usually three anecdotes about the origin of baguette bread. It is said by many that the long bread was invented by the bakers of Emperor Napoleon in the early 19th century. Lighter and less bulky than the earlier round loaf, the long loaves were easily carried by soldiers. people. In another anecdote, baguettes originated in Austria and were brought to France by a Viennese baker named August Zang in 1839, and were originally sold in Paris as ovals. And finally, the baguette was invented on the Paris subway site in the 1900s, a time when workers from all over France flocked here, and there were often fights between Brittany and regional workers. Auvergne. To prevent workers from stabbing each other with knives, contractors are said to have asked bakers to make loaves of bread that are easy to break by hand rather than using a knife. However, those are just oral anecdotes. Historian Steven Kaplan asserts that the traditional baguette originated in the 20th century, stemming from a change in the dietary needs of urban people. The affluent class living in urban areas wanted to eat fresh bread many times a day, while the big, round breads weighing 1.2-2kg at that time were too big, they had to eat a few meals to finish. Moreover, people also prefer to eat the crust rather than the inside. For centuries before that, bread was made with sourdough, obtained by the natural fermentation of bacteria found in wheat. For the workers, the process of making cakes is very hard work. Steven Kaplan recounted, the baker at that time was likened to a “white miner”, working all night. Many consider it inhumane to let bakers work in such conditions, leading to a movement to find ways to reduce their hardship. By 1919, France had a law banning bakers from working at night. Therefore, the craftsmen have come up with a simpler way to make bread and shape the long, thin baguette to bake the cake faster. And so the baguette was born. According to the National Federation of French Bakery and Pastry Shops, 32,000 artisan bakeries with 180,000 employees earn about 11 billion EUR/year in revenue. However, the French Ministry of Culture said that the number of bakeries has dropped sharply in the past five decades due to competition from supermarkets with industrial, frozen bread. Many people hope that the French Ministry of Culture’s selection of baguettes to submit to UNESCO for nominations for the Intangible Cultural Heritage of Humanity will contribute to preserving France’s artisanal bread production from the competition of the industrial production methods.

Coming to Tam Ky, you should once try the delicious and simple jackfruit dish that makes many people who eat once have to flutter. It is a familiar snack, proud of many generations of Tam Ky people or students who have studied here. Ms. Nguyen Thi Nhan (84 years old, owner of Ba Nam jackfruit shop) has been selling jackfruit for nearly 40 years. At that time, she saw people making this dish and selling it on the side of the road, then went home to try it and everyone praised it, and then sold it until now. Because of her advanced age, she now mainly helps her 2 daughters to sell. Jackfruit is sprinkled with a little crushed roasted peanuts, grated coconut, and fragrant fried peanut oil According to Ms. Nhan, in order to get a delicious piece of jackfruit, one must know how to choose the jackfruit that has begun to “return” (nearly ripe) rather than choosing the old, overripe fruit. After that, the ripe jackfruit tree is split in half, separates each segment, and then uses a knife to make a vertical cut to get the jackfruit seeds as the filling. Take jackfruit seeds and steamed green beans, puree, mix spices, stuff the jackfruit and hips (ie steamed) again, serve with roasted peanuts and grated coconut rice, very mouth-watering. A batch of jackfruit is not ripe for about 40 minutes. Eaten when hot, the smell of jackfruit is sweet, giving off a fragrant aroma that blends and spreads with sweet, fatty, and fleshy flavors. To taste delicious jackfruit, it takes a few hours with dozens of different stages. What makes the difference, the heart of the jackfruit dish is the secret to making the filling of the people of Tam Ky. From familiar spices every day but through the hands of seasoners, applying experience through many years of processing, plus the smell of compressed phi to make up the fragrant aroma that holds diners. A plate of six-pack jackfruit costs only 10,000 VND but has a rustic taste, reminiscent of generations of Tam Ky people and tourists who have had the opportunity to enjoy. I don’t know since when, jackfruit has become a famous snack in Tam Ky city. If you try to eat one piece, you will have to eat 2, 3, 4 more pieces. If you have the opportunity to visit Tam Ky, don’t forget to try this jackfruit dish with the flavor of your hometown and people of Quang Nam!

2. If you cut the tomato with a bread knife, the tomato slice will not be crushed and the tomato juice will not drain. 3. Place a batch of french fries under the rack of roasted chicken. Potatoes will taste better. 4. You can get more chicken wings in a medium-sized tray by skewering the wings into wooden sticks and placing in the oven. 5. Place a folded damp cloth or tea towel under a chopping board or chop food to secure the cutting board. 6. Food defrosts faster if you put it in a frying pan. The cold will dissolve faster because the metal has a strong thermal conductivity. These chicken thighs were completely thawed in 3 hours. 7. Use a slice of bread, plastic wrap and sealed box to preserve your homemade sushi. 8. You can peel a hard-boiled egg in seconds using a spoon. 9. When weighing a serving of pasta, use a napkin container to prevent pasta from falling off. 10. Why wash grease containers by hand if you can do this? Put a paper towel in a can of grease, add some dish soap and some water. Close the lid, shake the box, take out the dirty paper towel and rinse the box. It’s done! 11. Use a wooden scoop to make a lid on a pan that doesn’t fit. 12. If you don’t have a dishwasher, you can wash the grease-stained sponge drawers and plastic containers with the washer. Dust and grease will disappear immediately and there will be no more stains.

* Resources Banana cake with coconut milk is eye-catching, fragrant and irresistible (Photo: Thuy Tran) – Porcelain bananas: 10 large sweet ripe fruits (if not, should make 4 Affrica bananas). – Yellow sugar: 80g – Condensed milk: 100ml – Fresh milk without sugar: 150ml Coconut milk: 100 ml – Peanuts ready to crush: 40g Multi-purpose flour: 100g Chicken eggs: 2 fruits Ingredients and baking steps (Photo: Thuy Tran) – Butter 50g (10g to coat) Vanilla, honey, and 2 spoons of white wine. – 1/2 pack of Backpulve for sponge cake (if there is no problem). – 1 old bread about 50g. Put the bananas on the stove and stir fry, on medium heat until the bananas turn a little reddish brown (Photo: Thuy Tran) * How to make the banana – Banana peeled, chopped about 3mm, mixed lightly with 80g brown sugar and 2 tablespoons of white or colored wine. Overnight is best, otherwise leave about 3 hours for the sugar to dissolve into the banana. – Put the bananas on the stove and stir fry, let the medium heat until the banana turns slightly reddish brown (pay attention, just stir, gently shake the banana). * How to make the dough – Get the bowl, cut the old bread out. Add in flour, condensed milk, fresh milk, crushed peanuts, coconut milk, 40g melted butter, 1 little vanilla, 1/2 pack of Backpulve, 2 eggs. All stirring well for a smooth, viscous mixture. – Prepare a round 30 cm, or square cake mold. At the bottom of the mold cut a piece of parchment paper, around a butter or non-stick oil. – Arrange bananas in a layer at the bottom of the mold, retain a beautiful number of bananas enough to cover the surface. The excess banana and thick sugar mixture are then put in the flour and stir well. – Pour all of the powder evenly in the mold. Place the rest of the banana on the surface, gently press. * Bake – Turn on the oven hot 160 degrees, leave for 15 minutes. Put the cake to bake in the middle, heat under high heat for 80-90 minutes depending on the oven. Melt 1 teaspoon honey and 10 grams butter. Take out the cake, the cake is golden, then quickly brush the honey butter on the surface. Put in the oven for 5 minutes to make the cake shiny, the reddish brown color is very beautiful. The soft, natural sweetness of a ripe banana combined with the fat of the coconut will appeal to the children immensely (Photo: Thuy Tran) * So complete a batch of banana cake fragrant, beautiful reddish brown color. The cake to cool, put in the refrigerator, the cake will eat the best. The cake is soft, the natural sweetness of ripe bananas combined with the fat of coconut, creamy butter, fragrant peanut, vanilla, milk.