RESOURCES – Peanuts 200g – Sesame (sesame) 100g – Chao 50g – White granulated sugar: 2 tablespoons – Fish sauce (usually eaten); Soy sauce (vegetarian) – Chili powder (for spicy people) is enough to use – Garlic (usually eaten); Check (vegetarian) – Cooking oil: 3 tablespoons – Fresh lemon or cultured vinegar PREPARATION – Peanuts roasted until golden (half smashed), – Golden roasted sesame (mashed with half of the remaining peanuts) – Add hot oil, put crushed garlic / persimmon into the frying pan until fragrant (do not burn) let cool and use gradually. – Spice mixture including sugar, 1 teaspoon fish sauce/soy sauce, 1 tablespoon cooled boiled water, beat until creamy. – For chao (a meal of 4 people 10-15g), chili powder (if spicy), fish sauce/soy sauce, spice mixture, beat well with chopsticks, add beans and sesame paste, mix, and add water Boil and cool, beat a second time into a bowl of thick sauce. – Before using, add some crushed beans. Lightly salty add soy sauce or boiling water, squeeze a little lemon or vinegar so that when the dip is evenly adhered to the vegetables. HOW TO USE – Eat with salads, mixed raw vegetables, boiled/steamed and split with your fingers, cucumbers, melons eaten raw with little cinnamon or herbs, with a few slices of star fruit will be very delicious. do not mix just dot directly) – It’s great to eat without hot rice TIP YOU: make a paste, reserve pre-processed ingredients, just enough to use and eat right away. Have a good meals!

Summer has come, many people aspire to lose weight, regain a slim figure so that they can wear tight dresses, crop-tops showing off their small waists and long legs. In addition to exercise, it is also necessary to change the diet, how to choose foods that will help accelerate the weight loss process. Today, I introduce to everyone a stir-fried chicken breast with green chili, both delicious and weight loss. Green peppers are less spicy, mildly sweet, rich in vitamins, especially vitamin C is higher than tomatoes and strawberries. Chicken breast is soft, delicious and nutritious, but the fat is equivalent to crab and shrimp, which is also very easily absorbed by the human body. Ingredients needed: 2 green peppers, 1 chicken breast, 2 spicy millet seeds, 3 garlic cloves, half a green onion. Condiments needed: 1 spoon of cooking wine, 2 spoons of light soy sauce, half a spoon of dark soy sauce, 1 spoon of oyster sauce, 1 spoon of starch, 15 ml of peanut oil. First, use ginger to remove the fishy and fresh taste of the chicken breast, then use a knife to cut the chicken breast into thin strips and put it in a clean bowl. Add 1 tablespoon of cooking wine, 1 teaspoon of light soy sauce, 2 grams of salt and 1 teaspoon of starch, stir well with chopsticks and marinate for more than 10 minutes. While the chicken is marinating, prepare side dishes. Wash the green peppers and remove the seeds, thinly sliced ​​green peppers, peeled garlic and cut into thin slices, sliced ​​green onions. Heat the pan, pour about 15ml of oil, add the marinated shredded chicken and stir-fry continuously until the surface is golden brown, then add the green onions, garlic and chili to make the dish fragrant. When almost cooked, add 1 teaspoon of light soy sauce, 1 teaspoon of oyster sauce and half a teaspoon of dark soy sauce and stir-fry until just cooked and then pour into a plate. Complete the chicken breast stir-fried with green chili, eating right after stir-frying will be more delicious. Nutrients in green peppers not only promote digestion but also help burn fat. It is a perfect match with chicken breast. Chicken breast is inherently the main ingredient in various slimming meals, the protein contained in chicken breast is one of the important sources in the structure of human diet. Invite readers to watch the video: 4 homemade snacks from sweet potatoes

The land offering is also known as the “Tai Tho Ky Yen” ceremony. Legend has it that, during the Tran dynasty, when Princess Huyen Tran was married to the king of Champa, Dai Viet received a wedding gift from the land of two continents: Chau O and Chau Ly (Chau Ri). When Dai Viet people came to these two continents to settle down, they were not familiar with the soil and climate, so there was a ritual of worshiping the land. This ritual is to show respect to the native gods and wish for a peaceful settlement. The time to worship the land is done on auspicious days, auspicious hours, the “zodiac hour” of the second or eighth lunar month. People in these regions often tell each other to be rich to do double, narrow to make a single, but a tray of earth offerings usually has three tables including: upper table, middle table and lower table. Some places make two tables. Each table has the scent of lamps, fruits, betel nut wine, votive paper. The upper table is placed in a dress of the earth god, the food includes chicken and sticky rice, surrounded by sticky rice and tea. Particularly for chickens, we must have red flags, yellow feathers, and yellow legs. Especially, the chicken is just right (neither young nor old), fat and fat. The middle table is placed on the middle table, the five-way robe, the offerings include boiled pork, a plate of sticky rice, three plates of crabs and boiled eggs, a piece of boiled meat and salt placed on top, and a tray of rice offerings, especially a plate of boiled potatoes and vegetables, a cup of water. Grilled and grilled fish and meat. The table put clothes, porridge, rice, salt, potatoes, cassava, peanuts… The tables are placed in front of the house, the owner stands from the house to bow. The list of offerings and prayers includes the land and houses of the owner to the gods of streams, gods of wells and ancestors of villages and clans. Especially offering to the souls of the Cham people who used to reside, the souls that no one worships… When the ceremony is almost over, the householder takes some offerings such as sticky rice, bananas, crab claws, chicken eggs, sweet potatoes, baked rice paper, etc. into a small folded banana sheath (the people call it “salad”). Then bring it out and hang it at the corner of a tree in the garden or near the house. The custom of hanging Sa Let has become a very unique feature. Finally, after the donation of the land, the neighbors will be invited to join in the fun because they have the concept of “selling distant relatives to buy close neighbors”, as well as an opportunity to exchange events to tighten “neighborhood friendship”. Over the years, today people in the “five Quang” regions still keep the custom of worshiping the land as a beautiful cultural feature. Invite readers to watch the video: Dangers of using weight loss foods online. Source: VTV24.

The Sunday market is bustling with people, the alleys are bustling with people buying and selling; After the epidemics, both sellers and buyers had protective masks, but trading was still busy. The market is bustling with all kinds of nuances, all kinds of dishes, vegetables and melons rolling around suddenly remember the dish of pickles, a dish to change meals for a hot day with too much meat and fish. Pickled melon is a type of melon from any countryside market; poor house food. Indeed, pickles can be mixed with many dishes, tired of fish meat or want to change the taste every day. Roasted peanut pickle is the best dish, I bet with you in the tray of rice to treat the Quang people, having a plate of melon mixed with peanuts is considered the staple of the meal, like the sour chayote in the Northern rice tray. so. Pickled melon choose medium, firm fruit, washed, split in half, peeled off the soft seeds; Thinly slice, squeeze out all the water. To squeeze out the water thoroughly, take a towel and put the melon in to squeeze, the melon will be very dry and delicious. Roasted and pounded crispy beans until fragrant; pound chili fish sauce, garlic, mix with a little bit of flexible sugar; Fry peanut oil with garlic and mix everything into the melon. That ginger-colored yellow melon plate will be very eye-catching in the tray of rice, and then the sour, crunchy taste when chewing vegetables will be the most attractive, so it is not exaggerated for me to say the dish of the meal. Then the same melon cut in half and drained the intestines, thickly sliced ​​and braised with copper fish, it’s delicious, people will enjoy the soft, fragrant and fatty pieces of melon in the mouth; Braised fish with melon, the melon dish will be eaten first, so it can also be called braised fish melon. The land of Quang has many shops that make the restaurant’s name only because it has fish braised with melon. The pickle dish is simple, easy to make, easy to prepare, but the taste is unforgettable, sour, and crunchy. People from faraway Quang countries remember pickles like Koreans remember kimchi. That pickle dish I’ve treated you many times has been praised every time; Not only do you know that the plate of melon always runs out before other dishes on the table.

Experiencing 3 production crops from the 2019 – 2020 winter-spring crop up to now, it shows that the synchronous application of scientific and technological measures and mechanization in peanut production in Tinh Tho commune has contributed to improve peanut yield, bring higher economic efficiency compared to rice and cash crops in the locality. New peanut varieties combined with intensive farming for high yield in Tinh Tho commune (Son Tinh, Quang Ngai). Photo: Thu Phuong. Tinh Tho commune is located in the northwest of Son Tinh district, the soil quality in the commune is relatively good, very suitable for the production of crops such as rice, corn, cassava, sweet potatoes, legumes of all kinds. In which, peanut is a crop that occupies a fairly large area with about 136 hectares, but the yield is still not commensurate with the potential. With the support of the provincial Department of Science and Technology, for the past 2 years, Tinh Tho commune has implemented an inefficient model of peanut cultivation on rice and cropland with an area of ​​80 hectares. In which, in the winter-spring crop 2020-2021, the commune planted 40 hectares, with 339 households in Tho Trung, Tho Nam and Tho Tay villages participating. The objective of the project is to apply synchronously scientific-technological measures and mechanization in peanut production to grow groundnuts on rice land and inefficient crops. The peanut varieties included in the demonstration included LDH.01, LDH.09 and L14. These are peanut varieties selected by the Institute of Agricultural Science and Technology of the South Central Coast, belonging to the good variety, creating a premise for high yield. Peanut varieties have wide adaptability, high yield in ecological regions, large fruit, shallow waist and veins, high seed rate. The variety is tolerant to drought conditions. During the production process, farmers were trained and guided in technical processes of peanut intensive cultivation on rice and inefficient crops such as preparing peanut varieties, handling seeds before sowing, selecting groundnut planting techniques, soil preparation, fertilization techniques, care when sowing and pest control. Accordingly, after the variety is selected, farmers dry the seeds to ensure that the water content in the seeds is less than 8%, classify large and small seeds to plant each bed separately for even plants. People make the soil according to the right techniques such as the soil is airy, porous, moist enough, weed free, the bed surface is flattened. Peanuts are planted in rows 25 cm apart, trees 10 cm apart, 1 seed/hole, density 40 plants/m2. Fertilizers to be applied include organic fertilizers, nitrogen, phosphorus, potassium and powdered lime. The 4-step application process includes priming, the first application after sowing 10-15 days, the second application after sowing 25-30 days, the third application, when the flower ends. In the process of development, the appearance of pests and diseases is also timely prevented. Groundnut is a very suitable crop for arid sandy soils, difficult to irrigate in Quang Ngai. Photo: Thu Phuong. In the bamboo field, Tinh Tho commune (Son Tinh district), Mr. Nguyen Tam, a farmer participating in the model said that in this crop, he planted 3 peanuts of L14 variety. Thanks to the guidance and methodical application of science and technology, the L14 peanut variety is highly resistant to disease, yielding about 3 quintals / sao (higher than the previous peanut variety, only about 2.6 quintals / sao). And Mr. Nguyen Xuan Son in the same commune also happily said that this crop he was supported to plant 2 sao L14 peanuts, this variety has wide adaptability, large fruit, high seed rate. Thanks to the correct application of the technical process, with 2 peanuts of L14 after harvesting, he is expected to press 75 liters of oil, 12 liters more than 2 sao of peanuts. Currently, 40 ha of peanuts in the winter-spring crop 2020-2021 in Tinh Tho commune participating in the intensive farming model have been synthesized with an average expected yield of 36.1 to 38.7 quintals/ha. In which, LDH.01 variety reached 36.1 quintals/ha; LDH.09 variety reached 38.7 quintals/ha; L14 variety reached 36.6 quintals/ha. Meanwhile, traditional peanut varieties only reach 26.3 quintals/ha. Accordingly, the revenue of peanut variety LDH.01 is over 90 million VND/ha, selling price is 25,000 VND/kg, minus expenses, profit is over 47.4 million VND/ha, more than 28.5 million VND higher than peanut variety. /ha. Sales of peanut variety LDH.09 profit reached over 53.9 million VND/ha, 35 million VND/ha higher than peanut variety; sales of peanut variety L14, profit reached over 48.6 million VND/ha, higher than peanut variety over 29.8 million VND/ha.

Every day, Ms. Trinh Thi Sanh still makes and sells spoon sugar coconut candy. Photo: H.THU Previously, there were 7-8 people selling spoon sugar at Pho An market. Everyone makes 3-4 candies and sells it halfway in the morning. Spoon sugar coconut candy is made from spoon sugar, coconut and a little ginger, peanut. The spoon sugar has a rich sweet taste, and when combined with coconut, it will add a fatty taste, very delicious. “Till years ago, every day I sold more than 4 candy trays, about over 20kg. In the morning, I went to the market to sell candies, in the afternoon I stayed at home to make candies, so that it was almost 40 years old,” said Ms. Sanh. To make a spoon sugar candy tray takes about 4 hours. Making spoon sugar coconut candy is very simple, washed copra, sliced ​​thin, then rim with spoon sugar. Rim until the sugar and coconut are close, add some ginger and peanuts. Not picky, but spoon sugar coconut candy is very delicious, associated with the childhood of many generations. In the old days, in the women’s shopping basket, mothers always had a few bags of coconut sugar candy as a gift for the children. For about 10 years now, in Pho An commune, only Mrs. Sanh has been making spoon sugar coconut candy. Every day, Ms. Sanh brought a 3 – 4 kg candy tray to the market to sell. Each bag of candy larger than an adult’s hand costs 10 thousand VND. The income from making spoon sugar coconut candy is very low, so to have money to cover her life, Ms. Sanh makes a little cake with little hemp leaves and banh chung to sell with. Ms. Sanh shared her heart: “Because I am attached to the traditional taste, I stick with it, but the income from candy making is not worth much. Sometimes I still accept orders from customers from far away. Even on the street. She doesn’t lack candies, but they still order bags of coconut candy to eat, to remember the taste and memories of my childhood, this makes me feel happy and have more motivation to stick to the profession “.