Celestial flower In order to buy Thien Ly flowers, you probably have to go to the market instead of just going to the supermarket because this flower is rarely sold in supermarkets, no matter how big or small. 1. Stir-fried Celestial Flowers with Eggs Stir-fried angelica flowers with eggs Ingredients to be prepared – 200g Thien Ly flower hoa – 2 eggs – 2 sprigs of scallions – Spices: Oyster oil, salt, seasoning How to make fried angelica flowers with eggs – Step 1: Prepare the ingredients You wash the flowers with water, then soak the flowers in a dilute salt water mixture for about 5 minutes. Rinse with water again and then let the vegetables drain. The flowers are very small, so soaking the flowers in dilute salt water combined with a little strong hand washing will help you remove all the dirt on the flowers. Crack 2 eggs into a bowl, add 1/2 teaspoon pepper and 1/2 teaspoon salt and stir well. Beat eggs with a little salt and pepper Onions you wash, cut into small pieces. – Step 2: Stir-fry Thien Ly flower with eggs You put 1 teaspoon of cooking oil in the pan, wait for the oil to be hot, then pour the natural flowers into 1 teaspoon of oyster sauce, stir for about 1 minute on low heat. Turn around for a while, you will see the flower of the lily collapse Next, put the bowl of beaten eggs and spices in the pan and stir until the eggs are firm. Add the chopped scallions to the pan, season to taste and stir for about 15 seconds. It is done! It only takes about 2 minutes for you to complete this egg fried natural flower dish! 2. Celery flowers stir-fried with beef Stir-fried Angelica flowers with beef Ingredients to be prepared – 300g beef – 200g Thien Ly flower hoa – 3 cloves of garlic – Seasoning: Oyster oil, sesame oil, seasoning, salt, pepper How to make stir-fried angelica flowers with beef – Step 1: Prepare the ingredients You wash the natural flowers and then soak the flowers in a dilute salt water mixture for about 5 minutes, then take them out, rinse with water and dry. Peeled garlic, minced. Wash the beef and cut it into bite-sized pieces. Put the meat in a bowl with 1/2 teaspoon of pepper, 1/2 teaspoon of sesame oil, 1/2 of the minced garlic and 1/2 teaspoon of salt, mix well and marinate for 5-8 minutes. Marinate beef with sesame oil, garlic, salt and pepper. – Step 2: Stir-fry beef with Thien Ly flower You put 1 teaspoon of cooking oil in the pan and saute the remaining minced garlic. When the garlic is fragrant, add the marinated beef bowl and stir until the meat is tender. Remove the meat to a separate bowl. Stir-fry beef first Next, you use the same pan that just turned the beef to stir-fry the heavenly flowers. Add the flowers and stir over low heat for about 1 minute for the flowers to deflate. Stir-fry beef and flowers separately Add 1 teaspoon of oyster sauce, 1/2 teaspoon of seasoning to the pan with the previously sautéed beef, stir for about 1-2 minutes over medium heat and then turn off the heat. That’s it, the fried beef with Thien Ly flower! Excluding the time to marinate the meat, this stir-fried beef with flowers will only take you 3-4 minutes. 3. Crab soup cooked with heavenly flowers Crab soup cooked with heavenly flowers is both quick and delicious Ingredients to be prepared – 200g of minced crab – 100g of Thien Ly flower – Spices: Salt, seasoning, shrimp paste How to cook crab soup with angelica flowers – Step 1: Filter crabs To save time and effort, you can buy pre-ground crab in the supermarket or in the market. Then, put the crushed crab into a large bowl with 500ml of water, stir well with chopsticks and filter through a sieve to remove the residue. You can filter the crab twice as above to get all the juice. Filter the crab twice, each time for about 400-500ml of water – Step 2: Cook crab soup Before cooking crab soup, don’t forget to wash the flowers and let them dry! You put the filtered crab juice into the pot, cover the pot and cook on medium heat for about 2 minutes. At this point, you will see pieces of crab bricks in the pot. You gently drop the washed natural herbs into the pot with 1 teaspoon of seasoning seeds, 1/2 teaspoon of salt. Use a ladle to gently stir the spices and flowers, do not stir vigorously to avoid breaking the crab bricks. Reduce the heat, cook for about 3 more minutes and you’ve finished the crab soup cooked with heavenly flowers. Before scooping the soup into the bowl, don’t forget to taste the seasoning to taste! Some of the uses of natural flowers that you may not know 1. Supports weight loss The reason why natural flowers have a weight loss effect is because this flower contains a lot of fiber, chlorophyll, and very few calories. According to the research of modern medicine: Each branch of natural flower contains 3% fiber, 2.8% protein. In addition, it also contains carbohydrates, vitamins C/B1/B2/PP and provitamin A (carotene) and other minerals such as phosphorus, iron and especially zinc. Therefore, when eating dishes made from natural flowers will bring a feeling of fullness, limit fat absorption, so it will effectively support weight loss for overweight and obese people. 2. Support people with hemorrhoids Natural flowers are a type of food that has a cooling effect. Therefore, Thien Ly flower is also known as a very good food for people with hemorrhoids. Moreover, this flower also has strong natural antiseptic properties, helping to eliminate bacteria and prevent inflammation. The components present in the flower of sage also have the effect of speeding up wound healing. With these information and suggestions, I hope you will have more ways to make Thien Ly flowers into dishes that are both delicious, easy to make and healthy! According to the Vietnamese life

From #HeForShe to #LoveMyself, Independent women follow the heart, pursue the life they yearn for, and express the wonderfulness they recognize.

It is said that film and television are the mirror of the times. In recent years, a TV series on the topic of women has been popular, portraying us a series of female group portraits that may be imperfect but empathetic.

She may be an ordinary but stubborn girl working alone in a big city,

She may be the domineering queen who faces ups and downs and refuses to accept defeat.

Or maybe it is a gentle woman who has gone through the ups and downs of life and still chooses to believe in love.

The silly white sweetness waiting for the prince’s salvation in fairy tales is no longer the envy of contemporary women. Face reality and embrace a romantic, pragmatic and self-consistent life is what they want. Fashion blogger Chen Fengli happens to possess all the characteristics of contemporary women: she switches freely between cuteness and coolness, and finds a balance between fast work and slow life; she enjoys the romance of traveling in nature and knows how Discover the happiness in ordinary daily life. This time, Sister SO walked into one of Chen Fengli’s countless daily routines. In this exploration with the theme of “pragmatic romanticism”, Chen Fengli encountered the MAZDA CX-30 little red pepper that surprised her.

In addition to beauty, there is unlimited potential Fashion bloggers in the eyes of the general public always seem to be glamorous and live a decent life of exquisite elegance. In fact, behind every exquisite blockbuster, there is the condensation of countless brains. Apart from the flashlight of every fashion conference, there are turbulent preparations behind the scenes. As a “workman” in the fashion industry, Chen Fengli can not only enjoy the glory in front of the stage, but also bear the hard work behind it. As a fashion manager with his own independent brand, Chen Fengli has to do more than just putting on a nice pose, designing, patterning, shooting, planning…complicated and tedious work, every link must be personally check. So that in the recent May Day holiday, she was still working non-stop-“feeling like a ruthless work machine”, she said of herself. It is this double-sidedness beyond the boundary that made Chen Fengli feel that it was a hit when she saw MAZDA CX-30#浪漫制造局#. Pleasing herself with pragmatic romanticism also just interprets her inner self and her attitude towards life. And this one-shot one-shot experience in the same frame, will it produce more mutual love for each other? The neatly tailored white suits restore the appearance of Chen Fengli’s career elite, with both appearance and function, just like the “little red pepper” behind her. The streamlined body of the dome and the curved surface presents a richness in the change of light and shadow. Three-dimensional dynamic effect, simple and atmospheric, like a professional woman at work, a little careful thinking in the ability, the function is not cumbersome, but each item is thoughtful and easy to use, achieving each other in the busy work, and the tacit understanding between each other This moment seemed exceptionally in sync. Can be sweet or salty, fall in love at first sight, Little Red Pepper Soul Motion 2.0 design, just the right ingenuity details can not escape the girl’s picky, full score. This is the first sensory experience of Chen Fengli’s first look ———————— Q&A for the first time———————— Sohu Fashion: In your opinion, what are the career and life pursuits of contemporary women? Chen Fengli: A professional and serious attitude at work and a relaxed state in life. If you want to balance, you must have a good attitude, so that the emotions in work and life do not affect each other. Sohu Fashion: What do you want to share with women who now have to take care of both work and family life? Chen Fengli: You have to relax and face life. If you are tense every day and emotionally stressed, you will not be able to do anything well. Try to be emotionally stable and relaxed.

Exquisite and wonderful, exclusive to your own life No matter how busy you are at work, you must be good at using the fragmented time to reward yourself. For example, when you don’t have to work, you will wake up naturally, eat a brunch on Saturday, and take a floral class to cultivate your body and mind… It is not difficult to see from Chen Fengli’s sharing that exquisite life does not require much trouble. Maybe an afternoon tea with your sisters can add a little bit to today’s happiness. Isn’t this kind of practical romance that you can get easily, isn’t it what every girl will like? For these joyful little scenes in daily life, we also deliberately chose some familiar scenes to perform with MAZDA CX-30. Wear a simple V-neck white T with an elegant French floral skirt, buy ingredients from a dazzling array of shelves, fill up the spacious trunk of your car MAZDA CX-30, and sit in the car with an “ideal driving posture.” Xiaohongjiao, which is the core car-making concept, brings a balance of handling and driving. On the way home, it is coupled with the sound and sound of the surrounding field and the quiet satisfaction of NVH. The 30-minute journey home is also like being in a scene. Wonderful short self-driving journey. The interior is perfect, the atmosphere is perfect, the feeling is perfect, the mood is perfect-half an hour, get a weekend of self reward. ———————— Q&A———————— Sohu Fashion: Are you a romantic or a pragmatist in your life? Do you think romance conflicts with practicality? Chen Fengli: No conflict, I am a combination of romance and practicality in my life. For example, when you buy something, you will have both good-looking and easy-to-use at the same time, otherwise you will not buy it. Sohu Fashion: Is it an impulsive consumer personality?Get an insight into how the girls around you spend money~ You can use some keywords to summarize Chen Fengli: It’s not an impulsive consumer personality, but you have to buy what you want. I have seen not much money, but a lot of money. I also make a lot of money, but I only buy one bag for myself every year, and one bag is worth ten other bags.

Feel free and confident, greet poetry and the distance Everyday trivial things should also be full of rituals. For long-distance travel, don’t forget to + a reliable partner. Scroll through your past guides to find out if there is a favorite destination for PICK, the roads of Iceland, the streets of Berlin, the bays of Shenzhen, the old town of Zhanjiang… If the Raiders collection is still empty, don’t worry, let’s find inspiration from Chen Fengli and MAZDA CX-30 together~ Recently, Chen Fengli unlocked the most popular Glamping nowadays. Integrate luxury experience into camping, and while enjoying nature, you will not be troubled by complicated camping details. Wearing a design-like silver oversize jacket with an atmospheric black suspender skirt, the release is also a commemoration. Naturally, MAZDA CX-30 is a good travel companion-the scientific cockpit layout and organ-style accelerator brake pedal can alleviate the demand for calf muscle strength, even for long-distance driving, you will not feel tired. Coupled with an intelligent safety assistance system that comprehensively reduces collision injuries, it effectively protects every small partner in the car. The 360-degree panoramic image parking assist system uses cameras in all directions to display it, making parking easy wherever it is. ———————— Q&A———————— Sohu Fashion: What do girls pay more attention to when buying a car? Would you choose to travel by car on weekends? Where do you go? Do you have any impressive surrounding experience? Chen Fengli: Appearance and color are very important, and comfort is also very important. Will drive to the surrounding camping, and occasionally go there when free. Sohu Fashion: What is your first impression of MAZDA CX-30? What new changes have been made to it after this shooting? Chen Fengli: I rarely drive SUV-type cars. I was a little uncomfortable, but after this experience, I was really pleasantly surprised. Sohu Fashion: Through this test drive, will you be tempted by Xiaohongjiao? Set a destination for Xiao Hongjiao! Chen Fengli: I feel that small red peppers are particularly suitable for Glamping.

Explore unknown borders and romance For Chen Fengli, such a day is a life she has already been familiar with.

But this seemingly ordinary daily life allows us to get answers about the life pursuit of contemporary women. Confident and comfortable, simple but not monotonous.

It is also the “pragmatic romanticism” conveyed by MAZDA CX-30#浪漫制造局#. Not only focus on beauty, but also focus on the inner sense of practicality; there is no time to have an attitude, and to refine the details to make the imagined possibility become reality-romance and pragmatism are never opposites. When the two are ingeniously integrated, life can be realized The look in the longing.

Then, why not join the MAZDA CX-30 Xiaohongjiao’s #浪漫制造局# to please yourself with pragmatic romanticism and feel every surprise that life brings to you.

Soups or broths are common dishes in everyday life. In particular, in autumn or winter, eating a bowl of hot soup, or sipping a bowl of soup will make the body feel very comfortable. On hot days, these dishes still appear regularly on the rice tray of many families. However, many women say that when they cook their own broth at home, many times they fall into the case that the whole pot of soup or soup does not smell as fragrant as they thought, making the whole cooking session successful. If this is the case, you may have made these mistakes when seasoning. 1. Wild pepper (shovel seed, mac Khen seed, piercing pepper) Due to cultural differences, many areas in the north often use wild pepper when cooking. Unlike normal pepper, wild pepper has a very strong smell. When making dishes such as soup, stew, soup, when adding wild pepper, it will basically overwhelm the smell of meat. This causes the broth or soup to lose its natural aroma of vegetables and meat. 2. Garlic Garlic is a familiar spice in the kitchen. Many people think that when cooking the broth they will add some spices to get rid of the smell, if it is ginger, there is no problem, but if it is garlic, it will not help remove the fishy smell of the meat but also affect the whole body. flavor set of broth. Garlic has a very strong smell, it will also overwhelm the smell of other ingredients. 3. Pepper There are many people who like to add pepper when cooking soup, soup, and broth. They think this will enhance the taste, but in fact the pepper will make the fishy smell stronger, ruining the whole pot of water. If you want to add pepper, it is best to sprinkle it on top after the broth is finished cooking and processed into other dishes.

Along with Dai Tu tea area, from 2005 up to now, Van Dien fused fertilizer and specialized multi-factor NPK fertilizer Van Dien have also been tested and gradually used for industrial crops in the northern mountainous provinces. . Through the process of using, Van Dien fertilizer has been bundled with production, has a brand and trust with people here. Although no additional lime is required, agricultural land is improved, reduced acidity and increased porosity, crops grow better, higher quality and help farmers reduce the amount of fertilizers and pesticides. diseases, protect the ecological environment, and at the same time reduce labor. Hoa Binh sugarcane growers choose Van Dien fertilizer because it helps to increase productivity, reduce pests and diseases and increase the quality of cane sugar. With white sugarcane, the tree is firm, not porous like when fertilizing with a lot of nitrogen, fresh water, not sour. Purple sugarcane color is smooth and dark purple, increasing the sweet and aromatic taste. When applying Van Dien fertilizer, purple sugarcane and white sugarcane all give long internodes, fat plants, blooming tops, bright green leaves, and hard plants. The Central Highlands has more than 1 million hectares planted with coffee, rubber and pepper trees, of which coffee accounts for nearly 70%, Sao rubber 20%, the rest is pepper. The soil is mainly red basalt and gray soil with thick, porous, well-drained cultivation layer, suitable for many crops, especially coffee, pepper and rubber. After liberation (1975), the Central Highlands’ land was strongly exploited, ethnic farmers here invested to intensively cultivate coffee, rubber, and pepper beyond the allowable limit to have the highest output, ten years. The crop grows well at the beginning, but gradually decreases in the following years due to the imbalance of nutrients in the soil. Due to the limited knowledge of gardeners, the massive use of chemical fertilizers leads to a decrease in yield, crop quality, and an increase in costs. From 1990 to 2013, Van Dien Fused Phosphate Company cooperated with scientists from the Central Highlands Agro-Forestry Science and Technology Institute to conduct many experiments to research and use Van Dien fertilizer for coffee plants. Coffee, pepper, rubber in the provinces of Kom Tum, Gia Lai, Dak Lak, Lam Dong… gave outstanding results. On red basalt soil, gray soil, the yield of 1kg of P2O5 in Van Dien fused phosphorus gave a bumper harvest of 31.6 – 33kg of green coffee, an increase of 11.2% compared to the control (other phosphate fertilizers). Especially on gray soil, the yield of 1kg of P2O5 in Van Dien fused phosphate fertilizer reached 31.7kg of green coffee, an increase of over 20% compared to other phosphate fertilizers, with pepper and rubber, Van Dien fused phosphate fertilizer. It also gives an increase in profit compared to other phosphate fertilizers from 8 to 15%. Especially, since 2010, a series of multi-factorial fertilization (DYT) experiments with Van Dien NPK for coffee, pepper and rubber were also carried out on red basalt and gray soils and gave very good results. different from other types of NPK. According to the new concept, clean agricultural production and organic agricultural products are not allowed to excessively use synthetic chemicals such as chemical fertilizers, plant protection drugs, growth stimulants, preservatives, and variable materials. genetic modification… but rather the use of manure, organic fertilizer, natural mineral fertilizer… is a technology to meet the balanced nutritional needs of plants, while maintaining and improving soil fertility, and protecting ecological environment, leaving no toxic residues in agricultural products, creating products of high quality, safe for users and bringing high economic efficiency to producers. Van Dien fertilizer completely meets the requirements of producing clean vegetables, safe vegetables, organic vegetables…: providing nutrients in each period according to the needs of plants. Vegetables and crops are fertilized with NPK multi-factor fertilizer – Van Dieu’s fused fertilizer in combination with nitrogen and potassium in appropriate proportions for each plant; not only bring high productivity, good quality of agricultural products, ensure safety for users; but also increase the resistance to pests, diseases, drought, cold and spill resistance, reduce the use of pesticides, protect the ecological environment. This is also the key to our country’s agricultural production, ensuring that crops grow well, are safe for the soil, products meet quality standards and confidently conquer the market.

– 1 kg of clams – 200g of plain rice – Sticky rice, green beans are half the amount of plain rice – Green onions, laksa leaves, onions, ginger – Spices: Seasoning seeds, fish sauce, pepper, oyster sauce. Processing: – Plain rice, glutinous rice, green beans are washed, soaked in water for about 1 hour and then drained. – Soak clams in water with a few slices of chili or soak with water to wash rice, then wash and boil until the clams open their mouths. – Separate the clam meat. Clam boiled water only filters the water inside. – Green onions, laksa leaves, washed and finely chopped. Thinly sliced ​​onion. Thinly slice ginger, grate a part to get the juice. – Marinated clam meat with 1/2 tablespoon fish sauce, 1/2 teaspoon pepper, 1 teaspoon minced onion, a little chili (if you can eat spicy) and a few pieces of chopped ginger for about 30 minutes. – Using a rice cooker, choosing the porridge cooking mode will both save time, and the porridge will cook very quickly and tenderly. Pour rice, green beans along with the clam broth, add white water. If you want more delicious porridge, you can replace the clam broth with bone broth. You estimate the amount of water about 4 times the amount of rice, the porridge will match. – Take some onion oil to stir-fry clam meat until fragrant, add a little green onion, chopped laksa leaves and pour into a plate. – When the porridge is cooked, open the pot, stir well, let it boil for a while, stirring occasionally to thicken the porridge. At this time, if you like the porridge thinner, you can add more boiling water. Season the porridge to taste, add a tablespoon of ginger juice to make the porridge fragrant, not fishy and avoid cold stomach. -When the porridge is cooked, scoop out into a bowl, sprinkle laksa leaves, green onions, fried onions, fried clams with a little pepper on top and enjoy. Minh Hoa (th)

-2 boneless chicken thighs (about 320 gr) -85 gr sweet potato flour (can be substituted with other flour) -1 bunch of basil -1 chicken egg -1 tablespoon beer -Curry powder -Condiments: Salt, white pepper, five spices, soy sauce, sugar Processing: – Wash basil, drain. – Wash chicken thighs, cut into bite-sized pieces. -Put chicken into a bowl with 1.5 tablespoons soy sauce; 1 tablespoon beer; 1 teaspoon five spices; 1 teaspoon minced garlic; 1 egg; 1 teaspoon white pepper; 1 tablespoon sugar; 2 teaspoons of salt, mix well and leave in the refrigerator for about 30 minutes to 1 hour for the meat to infuse the flavors. -Add half of the sweet potato powder to marinade and mix well. -Roll the chicken in the remaining half of the dough. -Heat the amount of cooking oil so that it just covers the surface of the chicken and fry the meat for about 3-5 minutes. Remove the chicken and let it cool for about 2-3 minutes. -Continue to heat the oil pan and fry the chicken, add basil and fry quickly for about 30 seconds. -Make seasoning sprinkle on chicken: Mix in a small bowl 1 tablespoon white pepper, half teaspoon five spices, 2 teaspoons salt, 1/4 teaspoon curry powder. – Sprinkle the mixture of salt, pepper, five spices, and curry powder just made on hot fried chicken to enjoy. Minh Hoa (th)

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

Full, delicious fish vermicelli tray 1. Fried fish portion Ingredients: 1 kg of tilapia; 2 tablespoons deep fried rice flour; 1 teaspoon salt; 1 teaspoon of monosodium glutamate / monosodium glutamate; 1 teaspoon pepper; 1 small fresh turmeric (crushed with a little more juice squeezed to get the juice); 1 teaspoon garlic powder or pound 5 garlic cloves add a little juice to get the juice; 1 tsp ginger powder or 1 grated ginger root; 1 tablespoon of water and fat (the more fragrant, the more fragrant the fried onion fat will be). Making: – Clean fish, filter for meat, head and fish bones to separate. The boneless meat is dropped into a bowl of ice water, add 1 tablespoon of vinegared rice, soak for 10 minutes, then take it out and pat dry, paying attention to the black membrane that must be scraped off to remove fishy, ​​then cut into pieces about 10cm long. 4cm thick to eat. The choice of fish decides for an attractive and delicious dish. Choose fresh and delicious fish with telltale signs such as: Shiny color of fish scales, clear and slightly puffy eyes, bright red gills, light pressure near the belly to see firm flesh. – Crush 1 turmeric root to extract the juice, if there is no fresh turmeric, you can use turmeric powder, but fresh turmeric will be more delicious. Marinate fish with turmeric juice, 1 teaspoon of MSG, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of ginger powder, 1 teaspoon of onion oil, squeeze well to infuse the fish with spices, marinate 15 minute. Next, squeeze 1/2 lemon to get the juice into the marinated fish, squeeze the fish pieces to infuse. Lemon helps fish hard when frying without breaking. – Put the fish pieces into a zip bag, pay attention to only pick up the fish, not add the seasoning to marinate the fish. Add 2 tablespoons of fried rice flour or tapioca flour, shake the bag well so that the flour sticks to the fish pieces. For 1 kg of fish meat, I only give 1.5-2 tablespoons of fried rice flour / tapioca, but I don’t give more. Crispy flour / tapioca will help the fish pieces when fried to stand, create crispness and keep the crispness for a long time, and at the same time make the fried fish very beautiful. However, adding a lot of flour will cause the fish to become mushy when it meets water and lose its taste as well as eat very well, reducing the taste of fish noodles. – Then deep fry in oil. Pay attention to the oil boiling over 150 degrees, drop the fish in to fry. Fry until golden brown, then take it out to absorb the oil and fry it a second time before eating, it will be crispy and delicious. 2. Processing broth Full of fish noodles with sweet broth Resources: 1 fish skeleton + fish head; 500g flying bones/tubule bones; 2.5 liters of water; 2 onions; 2 dried onions; 2 ginger root; 3-4 large tomatoes; 1/2 pineapple; Green onions, dill; Sour tamarind, cold rice or vinegar suddenly; Lemon, salt to wash fish bones to eliminate fishy smell; Seasoning: Fish sauce, salt, pepper, rock sugar, fish sauce; 1kg vermicelli noodles; Along the mosquito net or celery; Served with raw vegetables: lettuce, bananas, split water spinach… Making: – Boil a large pot of water, add 1 teaspoon of salted rice and 1 teaspoon of vinegared rice, put the bones in and boil over. Remove the bones, clean them, then boil them with 2.5 liters of water. Simmer for about 1 hour to get bone broth, pay attention to skim regularly. – Onion, ginger smashed, grilled fragrant. – Put the head and bones of the fish in the pot, put the lemon and salt in it and then wash it to remove the fishy smell, then wash it again. Put the pot of water on the stove until the water is just enough to cover the fish, put the fish bones in and boil them with onion, crushed ginger, pepper, and salt for 30 minutes. Then, remove the fish bones and grind them, filter to get the juice. – Dry the fish head, fry it until golden brown, absorb the oil, then put the fish head and fish bone filter into it and boil it with 2.5 liters of flying bone water. Total is about 3.5 liters of water. When simmering for 60 minutes, add fragrant grilled onions and ginger and take out the fish head, comb it back to make the broth very clear. – Tomato add areca pieces just eaten. Pineapple (pineapple) peeled off, cut into pieces. Put the cooking oil in the pan, fry the minced onion and garlic until fragrant, then add the tomatoes and pineapple into the pan and stir well. Then add the sautéed tomatoes and pineapple into the pot of bone broth. Season with fish sauce, salt, and sugar (optional) to suit your family’s taste. – Pick up sour tamarind into the pot or use vinegar, when it’s almost ready to eat. If you put it in early, the light scent of vinegar will disappear. 3. How to make fish cakes Attractive bowl of vermicelli – 1kg of mackerel fillet, remove the bones, scrape along the meat with a spoon, remove the skin, fishy blood and black membranes. The minced meat is mixed with 1 teaspoon of tapioca starch, 1 teaspoon of baking powder, 1 teaspoon of pepper, 1 teaspoon of onion powder, and 1 teaspoon of fish sauce. Put everything in a ziplock bag to mix the spices, then spread it out and put it in the freezer until it’s crushed, then you take it out, break it into small pieces, and put it in a blender. Then hit hard several times on a clean surface to increase the bond to make the fish cake tough. Finally, leave it in the refrigerator for 30 minutes, then bring it out into thin round pieces, before you can add a little more dill, cut it into small pieces. Fry the surface of the mackerel until golden brown, during the frying process, you need to pay attention to low heat so that the fish cake is cooked deep. 4. Longitudinal processing – Along the mosquito net stripping, cut bevels. Boil a pot of very salty boiling water, drop along the nets and boil for about 7 minutes and then take them out. Soak in ice water for 10 minutes, then squeeze out. 5. How to make dipping sauce Sweet and sour dipping sauce with flavors of ginger, garlic and chili Mix fish sauce, sugar, vinegar and filtered water in the ratio 1:1:1:3 – 3 tablespoons of fish sauce rice – 3 tablespoons of rice and sugar – 3 tablespoons of rice vinegar/lemon juice – 9 tablespoons of filtered rice water – 5 cloves of garlic – 1/2 small ginger – 3-4 dangerous chili – Finely chopped dill if you like Put garlic, ginger, chili seeds in the mortar and pound. Next, add water and sugar and stir. Then, add fish sauce and vinegar/lemon juice, cook until the sugar dissolves. Wait for the fish sauce to cool down, add garlic, ginger, chili, and finely chopped dill to float on top. If you don’t like it, don’t put it in. 6. Prepare vermicelli and mixed vermicelli It’s hard to resist this eye-catching ‘mixed’ fish vermicelli Resources – You can use 500g of vermicelli/red rice paper or vermicelli, both are delicious – The side dish can add spring rolls / spring rolls, seven-minute spring rolls, crispy fried beans, fish cakes, lolot rolls… – Served vegetables with water spinach, spinach, celery or chopped vegetables – Assorted herbs: Lettuce, mint, bean sprouts… – 50g roasted peanuts – 1 cup of onion – 3 apricot bean covers – Condiments: main noodles, fish sauce, sugar, soy sauce/soy sauce, vinegar, lemon, pepper, fresh chili Making – Tofu cut into square pieces, deep fried – Poached vermicelli with broth until cooked – Raw vegetables, washed and chopped – Bean sprouts, water spinach/vegetables need to be blanched – Roasted peanuts, peeled, pounded – Part of fish bone broth after boiling, scoop out a part to mix water. Then add tomatoes, vinegar suddenly to make fish noodle broth or accompanying broth. – Mix sweet and sour sauce: Mix in the ratio of 1 tablespoon rice/soy sauce: 1 tablespoon rice sugar: 1/2 teaspoon rice vinegar: 3 tablespoons broth. When eating, boil the water and mix it warm, then add chopped chili and pepper. Note that the mixing water will not be too salty and sour, the taste is more sweet. – Arrange the vermicelli in a bowl, add crispy fried fish, ear rolls, fried beans, lollies, roasted peanuts, fried onions on top and sprinkle with sweet and sour mix. – Ladle a bowl of hot broth, add water spinach, blanched sprouts, and raw vegetables to serve. Fish noodle part – Spicy fish vermicelli can be eaten with shrimp or with fried fat on the surface. Shrimps are cleaned, seasoned with a little salt and pepper, then cooked in boiling broth. – Raw vegetables pick up the roots, wash, soak in dilute salt water, take out and drain – Vegetables need to pick up old roots and leaves, wash and cut into bite-sized pieces. When eating blanched celery in a pot of broth until it is cooked again. – Drop the mosquito net into the pot with tomatoes – Green onions, dill, washed and chopped – Vermicelli blanched in boiling water and arranged on a plate – 2 cloves of minced garlic, sauteed, add 3 tablespoons of cooking oil and 2 tablespoons of dried chili rice to the pot – Boil hot vermicelli, arrange celery sticks or along the net, blanched shrimp, mackerel, deep fried fish, add a few pieces of tomato, sprinkle with onions, dill, scoop hot broth on top. – When eating, add hot chili, garlic, chili 7. Making pork rolls lố Ingredients: 300g bacon or minced/grilled crispy shoulder; 50g minced nape fat; 1 dried onion; 1 small onion head; Piper lolot; Salt, cooking oil, fish sauce, main noodles, pepper, onions Making – Dried onion, chopped onion head – Small or torn guise leaves, finely chopped, mixed with a mixture of meat and spices to taste – Marinate the meat with the dried onion, onion head, chopped bay leaves. Season with 1 teaspoon of fish sauce, 1 teaspoon of main noodles, 1/2 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of cooking oil and 1 teaspoon of potato starch/corn flour. – Wash the guava leaves, boil 1 pot of boiling water, add 1 teaspoon of salt, blanch the leaves for about 20 seconds, then soak them in ice cold water, take them out and drain. Then proceed to roll the meat, fold the 2 edges of the leaves like a spring roll – Turn on low heat, heat the cooking oil and then fry the patties until cooked on both sides So finished the mixed fish vermicelli and spicy fish vermicelli, put it all on the table and enjoy a cozy meal with loved ones.

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

– 6 – 7 lemongrass plants – 350g minced fresh shrimp – 1 teaspoon minced garlic – 1 teaspoon minced red onion – 1 teaspoon minced ginger – teaspoon of salt – 1 teaspoon pepper – 1 teaspoon fish sauce – 1 teaspoon olive oil – 1 teaspoon cornstarch – Put the shrimp in the freezer for 20 minutes. – Cut lemongrass into pieces about 5-7 cm long. Peel off the outer skin of the lemongrass if it is dry, then make a few incisions along the lemongrass body, this will help the aroma and flavor of the lemongrass infuse into the shrimp. – Put the shrimp, garlic, shallot and ginger in a food processor and puree, stirring occasionally during the grinding process. Next, add salt, pepper, olive oil and cornstarch to the blender and continue to blend until smooth. – Grasp the shrimp mixture around the lemongrass tree skillfully and beautifully, just the right size. Should wrap evenly and tightly around the lemongrass tree. – Put a large oil pan on the stove and bring to a boil, then put each shrimp wrapped in lemongrass and fry on high heat. When the shrimp is golden brown, remove to a plate. – Served with dipping sauce or chili sauce, salad and herbs, you can also eat with vermicelli. Trick you: Shrimp soup can be made using sugarcane instead of lemongrass, but lemongrass is popular, easy to find and makes the dish more fragrant and delicious. Before wrapping the shrimp, you can pre-cook some of the minced shrimp to taste and adjust the seasoning to suit your taste. PV (St)

Pork is considered a basic ingredient of Asian cuisine. In many ways of processing, roasted dishes win the hearts of diners. To have a crispy, fatty and delicious finished product from the outside to the inside, the selection of meat is very important. The most standard is the meat in the lower belly of the pig, not sticking to the ribs, with 3-5 layers of fat and lean, all thin, alternating. You should only choose three with good elasticity, light pink flesh without hematoma or spots like rice grains. Pork is washed, slit diagonally across the width and evenly spaced about 2 knuckles. – Lemongrass, onion, garlic, pepper, chili, fine salt, anise powder, vinegar. Lemongrass is smashed, garlic is peeled and chopped. Marinate the ingredients with anise powder, fine salt, and pepper and rub well to infuse the meat with spices. Turn the meat upside down and use the applicator to prick the skin continuously. This step helps the pork when grilled to have a crispy skin, soft and succulent inside. Massage with vinegar so that the pork is cooked evenly and beautifully. – Crushed lemongrass, minced onion and garlic. If you eat spicy, you can sprinkle more fresh chili, paprika or dried chili. Roll meat and ingredients and secure with wire before grilling. Note, this operation needs to be done tightly and evenly so that the meat is round. Dishes after being marinated and fixed can be boiled, but the option of baking or roasting creates a different, crunchy and strange flavor. Hang the meat in the coal bowl, at 220 o about 45 minutes and then rotate, leave for another 45 minutes to cook evenly, crispy skin. Housewives can try roasting meat in an oil-free fryer, just regularly check with a sharp stick until the meat is crispy enough. When the meat is cooked, take it out and let it cool for about 15-20 minutes, cut it into small pieces about 1 cm and enjoy. The finished product still retains its softness and is not dry inside. Meat dishes can be served with rice vermicelli or rice paper rolls, adding a cup of chili garlic fish sauce or chili salt. PV (St)

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

Notably, despite the expensive price, items such as instant noodles with 100,000 VND/pack, millions of fish sauce bottles, and instant pepper cost up to tens of millions of VND per kilogram… are still expensive at home and abroad. Pepper is fertilized with self-composted organic fertilizer from eggs, milk, crab and moringa leaves Eating pepper like candy costs 22 million VND/kg While the price of dried pepper sold on the market today only fluctuates around 65,000-70,000 VND/kg, pepper products with Bau May brand have the lowest selling price of 1-2 million VND/kg. There are even seedless pepper products with prices up to 22 million VND/kg. Why is this product so expensive? Mr. Lam Ngoc Nham, Chairman of the Board of Directors of Bau May Agriculture, Trade and Tourism Joint Stock Company (Ba Ria-Vung Tau), said: Instead of pepper being sold as a common spice, his company has produce premium pepper products that can be eaten directly. This means that this product can be used as a functional food with good health and high economic value. Not stopping there, Mr. Nham has created many direct consumption products that bring great export value, such as milk pepper that can be used for children from two years old or more than 2 million VND/day. kg. In particular, the crunchy dry seedless pepper that can be eaten like candy or fruit costs up to 22 million VND/kg, which is favored by fastidious markets such as Japan, France, Dubai, and Australia. “My company’s Tieu Bau May is fertilized with self-composted organic fertilizer from eggs, milk, crab and moringa leaves. These are all foods with many nutrients that are good for human health. When pepper plants are “eaten well”, they will produce delicious, aromatic peppers and many good nutrients for humans”, Mr. Nham shared. Thanks to this special “fertilizer” created by Mr. Nham himself, it helps to improve the pepper content. Accordingly, the percentage of kernels is absent, the percentage of rice is increased, the shell is thicker and especially, a unique seedless pepper variety is created. In addition, to meet strict export standards, Nham said that the company’s pepper growing areas all meet GlobalG.AP standards, an ISO certified food safety management system. Another special thing is that Bau May Company consumes products with stable prices 3-5 times higher than the market price. For example, at present, the average pepper price is at 65,000-70,000 VND/kg, sometimes the price drops below 50,000 VND/kg, causing many local farmers to cut pepper to grow other agricultural products. However, Bau May is still buying pepper from farmers for more than 150,000 VND/kg. “I provide seeds and technical guidance to each farmer household, convincing them to comply with the organic standards that I set to obtain quality products,” said Mr. Nham. Pepper, fish sauce … super expensive produced by Vietnamese enterprises. Photo: P.MINH – Q.HUY Mantis shrimp fish sauce is as luxurious as wine Living in the sea of ​​Phan Thiet (Binh Thuan), once enjoying the quintessence of fish sauce in a craft village, Mr. Bui Duc Hao, owner of Sen fish sauce company, always cherishes the idea of ​​raising Vietnamese fish sauce to a higher level. . “Although traditional fish sauce is being fiercely competed by industrial fish sauce, there are still many people who want to find delicious bottles of fish sauce with bold Vietnamese taste for family meals. In fact, good fish sauce is very rare on the market, it only stops at craft villages for the people who make fish sauce to enjoy “- Mr. Hao shared. Once Mr. Hao talked and shared the story of fish sauce with a friend who is a culinary expert, the two shared the same opinion that they must preserve the unique beauty of traditional fish sauce. Therefore, Mr. Hao decided to create a delicious fish sauce and of course not cheap. “If making popular fish sauce will easily drown with other brands, not to mention traditional fish sauce is being fiercely competitive with industrial fish sauce,” said Mr. Hao. As an architect, once designed for the rich, the owner of Sen fish sauce knows that in the market there are many people with money and they are willing to spend tens to hundreds of millions of dong for delicious and expensive food. Therefore, he decided to make a high-class fish sauce aimed at the segment of people with money. However, unlike the usual way of making fish sauce, Mr. Hao and his friend do not use fish to make fish sauce, but use mantis shrimp ingredients. Choosing mantis shrimp as a fish sauce ingredient is also a feat. Mantis shrimp only buy the kind that is caught in the spring, because this is the season that according to fishermen, seafood is delicious. Mantis shrimp are selected according to a standard size, not big ones, small ones and must be alive. After that, these shrimp are brought to Tam Giang lagoon to raise fat and reduce salinity. When the shrimp reaches the required standard, it is brought to make fish sauce according to its own recipe. The salt to marinate chuop to make fish sauce must be Sa Huynh salt. Super expensive fish sauce produced by Vietnamese enterprises. Photo: P.MINH – Q.HUY “Fish sauce made from mantis shrimp does not have a high protein content like fish, but it produces a round, aromatic and sweet fish sauce,” said Mr. Hao. Delicious and unique fish sauce needs to go hand in hand with the design. Mr. Hao was originally not interested in fish sauce bottles in plastic bottles because, according to him, doing so “only lowers the value of Vietnam’s famous sauce”. Under the professional eyes of the architect, Mr. Hao decided to change the shape of the fish sauce bottle. It must be luxurious and sophisticated to attract customers at first sight. The exterior is designed as luxuriously as Western wine bottles, inside which he thoughtfully comes with a pouring spout like in high-class restaurants used to pour wine. Mr. Hao is selling a bottle of fish sauce for 2 million VND. Putting this number next to the usual bottles of fish sauce is a difference in price difference. “Many people spend tens of millions of dong to buy a bottle of wine and drink it all at the party, but the bottle of fish sauce can be used for a whole year” – Mr. Hao explains why the company’s fish sauce is so expensive. Another interesting thing, when users feel good, they tend to return to buy regularly, so the company can’t keep up with orders. “This is not only about winning the business problem, but it is important that traditional fish sauce is still in the minds of many people if they know how to do it and meet the right needs,” said Mr. Hao. Unique snack, honey thing Mr. Nguyen Duc Thanh, General Director of Tanimex Long An Company, said that many cashew processing companies have gradually invested in deep processing product lines instead of exporting raw products as before. Deeply processed products with high added value such as salted roasted cashews, snack cashews, honey cashews, wasabi cashews… have been sold in the domestic market and exported more and more. In particular, these products are increasingly popular in the markets of Thailand, Hong Kong and the Middle East. Not only that, Vietnamese companies have the ability to create safe, clean and unique products. In particular, some companies grow cashews organically, so they can expand both domestic and international markets and reach a group of customers with money and high income. Super expensive pepper produced by Vietnamese enterprises. Photo: P.MINH – Q.HUY The demand for luxury goods will continue to increase sharply Despite the COVID-19 pandemic, the purchasing power of the middle and wealthy classes in Vietnam is still quite high, especially for valuable and branded items. The proof is that more and more famous brands are present in Vietnam. Market research firm Statista said that despite the pandemic, the revenue of the luxury goods market in Vietnam is expected to reach 1.14 billion USD in 2021. In general, in the period of 2021-2025, the Vietnamese luxury goods market South will grow by an average of 7.2%. Many experts predict that the consumption of luxury goods will increase sharply in the coming years, including food and technology. It is inevitable when the income of many people increases. Grasping this trend, many Vietnamese companies have launched many high-quality high-end products in the domestic market.

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

Full, delicious fish vermicelli tray 1. Fried fish portion Resources: 1 kg of tilapia; 2 tablespoons deep fried rice flour; 1 teaspoon salt; 1 teaspoon of monosodium glutamate/monosodium glutamate; 1 teaspoon pepper; 1 small fresh turmeric (crushed with a little more juice squeezed to get the juice); 1 teaspoon garlic powder or pound 5 garlic cloves add a little juice to get the juice; 1 tsp ginger powder or 1 grated ginger root; 1 tablespoon of water and fat (the more fragrant, the more fragrant the fried onion fat will be). Making: – Clean fish, filter for meat, head and fish bones to separate. The boneless meat is dropped into a bowl of ice water, add 1 tablespoon of vinegared rice, soak for 10 minutes, then take it out and pat dry, paying attention to the black membrane that must be scraped off to remove fishy, ​​then cut into pieces about 10cm long. 4cm thick to eat. The choice of fish decides for an attractive and delicious dish. Choose fresh and delicious fish with telltale signs such as: Shiny color of fish scales, clear and slightly puffy eyes, bright red gills, light pressure near the belly to see firm flesh. – Crush 1 turmeric root to extract the juice, if there is no fresh turmeric, you can use turmeric powder, but fresh turmeric will be more delicious. Marinate fish with turmeric juice, 1 teaspoon of MSG, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of ginger powder, 1 teaspoon of onion oil, squeeze well to infuse the fish with spices, marinate 15 minute. Next, squeeze 1/2 lemon to get the juice into the marinated fish, squeeze the fish pieces to infuse. Lemon helps fish hard when frying without breaking. – Put the fish pieces into a zip bag, pay attention to only pick up the fish, not add the seasoning to marinate the fish. Add 2 tablespoons of fried rice flour or tapioca flour, shake the bag well so that the flour sticks to the fish pieces. For 1 kg of fish meat, I only give 1.5-2 tablespoons of fried rice flour / tapioca, but I don’t give more. Crispy flour / tapioca will help the fish pieces when fried to stand, create crispness and keep the crispness for a long time, and at the same time make the fried fish very beautiful. However, adding a lot of flour will cause the fish to become mushy when it meets water and lose its taste as well as eat very well, reducing the taste of fish noodles. – Then deep fry in oil. Pay attention to the oil boiling over 150 degrees, drop the fish in to fry. Fry until golden brown, then take it out to absorb the oil and fry it a second time before eating, it will be crispy and delicious. 2. Processing broth Full of fish noodles with sweet broth Resources: 1 fish skeleton + fish head; 500g flying bones/tubule bones; 2.5 liters of water; 2 onions; 2 dried onions; 2 ginger root; 3-4 large tomatoes; 1/2 pineapple; Green onions, dill; Sour tamarind, cold rice or vinegar suddenly; Lemon, salt to wash fish bones to eliminate fishy smell; Seasoning: Fish sauce, salt, pepper, rock sugar, fish sauce; 1kg vermicelli noodles; Along the mosquito net or celery; Served with raw vegetables: lettuce, bananas, split water spinach… Making: – Boil a large pot of water, add 1 teaspoon of salted rice and 1 teaspoon of vinegared rice, put the bones in and boil over. Remove the bones, clean them, then boil them with 2.5 liters of water. Simmer for about 1 hour to get bone broth, pay attention to skim regularly. – Onion, ginger smashed, grilled fragrant. – Put the head and bones of the fish in a pot, put lemon and salt in it, then wash it to remove the fishy smell, then wash it again. Put the pot of water on the stove until the water is just enough to cover the fish, put the fish bones in and boil them with onion, crushed ginger, pepper, and salt for 30 minutes. Then, remove the fish bones and grind them, filter to get the juice. – Dry the fish head, fry it until golden brown, absorb the oil, then put the fish head and fish bone filter into it and boil it with 2.5 liters of flying bone water. Total is about 3.5 liters of water. When simmering for 60 minutes, add fragrant grilled onions and ginger and take out the fish head, comb it back to make the broth very clear. – Tomato add areca pieces just eaten. Pineapple (pineapple) peeled off, cut into pieces. Put the cooking oil in the pan, fry the minced onion and garlic until fragrant, then add the tomatoes and pineapple into the pan and stir well. Then add the sautéed tomatoes and pineapple into the pot of bone broth. Season with fish sauce, salt, and sugar (optional) to suit your family’s taste. – Pick up sour tamarind into the pot or use vinegar, when it is almost ready to eat, it will be given. If you put it in early, the light scent of vinegar will disappear. 3. How to make fish cakes Attractive bowl of vermicelli – 1kg of mackerel fillet, remove the bones, scrape along the meat with a spoon, remove the skin, fishy blood and black membranes. The minced meat is mixed with 1 teaspoon of tapioca starch, 1 teaspoon of baking powder, 1 teaspoon of pepper, 1 teaspoon of onion powder, and 1 teaspoon of fish sauce. Put everything in a ziplock bag to mix the spices, then spread it out and put it in the freezer until it’s crushed, then you take it out, break it into small pieces, and put it in a blender. Then hit hard several times on a clean surface to increase the bond to make the fish cake tough. Finally, leave it in the refrigerator for 30 minutes, then bring it out into thin round pieces, before you can add a little more dill, cut it into small pieces. Fry the surface of the mackerel until golden brown, during the frying process, you need to pay attention to low heat so that the fish cake is cooked deep. 4. Longitudinal processing – Along the mosquito net stripping, cut bevels. Boil a pot of very salty boiling water, drop along the nets and boil for about 7 minutes and then take them out. Soak in ice water for 10 minutes, then squeeze out. 5. How to make dipping sauce Sweet and sour dipping sauce with flavors of ginger, garlic and chili Mix fish sauce, sugar, vinegar and filtered water in the ratio 1:1:1:3 – 3 tablespoons of fish sauce rice – 3 tablespoons of rice and sugar – 3 tablespoons of rice vinegar/lemon juice – 9 tablespoons of filtered rice water – 5 cloves of garlic – 1/2 small ginger – 3-4 dangerous chili – Finely chopped dill if you like Put garlic, ginger, chili seeds in the mortar and pound. Next, add water and sugar and stir. Then, add fish sauce and vinegar/lime juice, cook until the sugar dissolves. Wait for the fish sauce to cool down, add garlic, ginger, chili, and finely chopped dill to float on top. If you don’t like it, don’t put it in. 6. Prepare vermicelli and mixed vermicelli It’s hard to resist this eye-catching ‘mixed’ fish vermicelli Making mixed vermicelli – You can use 500g of vermicelli/red rice paper or vermicelli, both are delicious – The side dish can add spring rolls / spring rolls, seven-minute spring rolls, crispy fried beans, fish cakes, lolot rolls… – Served vegetables with water spinach, spinach, celery or chopped vegetables – Assorted herbs: Lettuce, mint, bean sprouts… – 50g roasted peanuts – 1 cup of onion – 3 apricot bean covers – Condiments: main noodles, fish sauce, sugar, soy sauce/soy sauce, vinegar, lemon, pepper, fresh chili Making – Tofu cut into square pieces, deep fried – Poached vermicelli with broth until cooked – Raw vegetables, washed and chopped – Bean sprouts, water spinach/vegetables need to be blanched – Roasted peanuts, peeled, pounded – Part of fish bone broth after boiling, scoop out a part to mix water. Then add tomatoes, vinegar suddenly to make fish noodle broth or accompanying broth. – Mix sweet and sour sauce: Mix in the ratio of 1 tablespoon rice/soy sauce: 1 tablespoon rice sugar: 1/2 teaspoon rice vinegar: 3 tablespoons broth. When eating, boil the water and mix it warm, then add chopped chili and pepper. Note that the mixing water will not be too salty and sour, the taste is more sweet. – Arrange the vermicelli in a bowl, add crispy fried fish, ear rolls, fried beans, lollies, roasted peanuts, fried onions on top and sprinkle with sweet and sour mix. – Ladle a bowl of hot broth, add water spinach, blanched sprouts, and raw vegetables to serve. Fish noodle part – Spicy fish vermicelli can be eaten with shrimp or with fried fat on the surface. Shrimps are cleaned, seasoned with a little salt and pepper, then cooked in boiling broth. – Raw vegetables pick up the roots, wash, soak in dilute salt water, take out and drain – Vegetables need to pick up old roots and leaves, wash and cut into bite-sized pieces. When eating blanched celery in a pot of broth until it is cooked again. – Drop the mosquito net into the pot with tomatoes – Green onions, dill, washed and chopped – Vermicelli blanched in boiling water and arranged on a plate – 2 cloves of minced garlic, sauteed, add 3 tablespoons of cooking oil and 2 tablespoons of dried chili rice to the pot – Boil hot vermicelli, arrange celery sticks or along the net, blanched shrimp, mackerel, deep fried fish, add a few pieces of tomato, sprinkle with onions, dill, scoop hot broth on top. – When eating, add hot chili, garlic, chili 7. Making pork rolls lố Resources: 300g bacon or minced/grilled crispy shoulder; 50g minced nape fat; 1 dried onion; 1 small onion head; Piper lolot; Salt, cooking oil, fish sauce, main noodles, pepper, onions Making – Dried onion, chopped onion head – Small or torn guise leaves, finely chopped, mixed with a mixture of meat and spices to taste – Marinate the meat with the dried onion, onion head, chopped bay leaves. Season with 1 teaspoon of fish sauce, 1 teaspoon of main noodles, 1/2 teaspoon of salt, 1 teaspoon of pepper, 1 teaspoon of cooking oil and 1 teaspoon of potato starch/corn flour. – Wash the guava leaves, boil 1 pot of boiling water, add 1 teaspoon of salt, blanch the leaves for about 20 seconds, then soak them in ice cold water, take them out and drain. Then proceed to roll the meat, fold the 2 edges of the leaves like a spring roll – Turn on low heat, heat the cooking oil and then fry the patties until cooked on both sides So finished the mixed fish vermicelli and spicy fish vermicelli, put it all on the table and enjoy a cozy meal with loved ones.

Tracking Thuy Anh’s personal page can see that she is the right model of a gentle bride, a good wife. Recently, she suggested to people how to make crab with Chinese black pepper sauce. With a simple recipe, sisters can learn to enrich family meals or treat guests. Although being a mother of two children and over the age of 30, Thuy Anh still retains a slim figure, attractive youthful beauty. On her personal page, Thuy Anh often shares pictures of herself and her family. In the eyes of many people, she is an intelligent, educated, smart and skillful woman. Wife Dang Khoi suggested how to make crab dish with black pepper sauce in Chinese style. Recipe to make crab dish with Chinese black pepper sauce Resources: – 1 crab meat weighs 700 – 800gr – Gather the fat (buy 500g of fresh fat and fry it, it is an indispensable ingredient, if you make cooking oil, it will not taste this dish) – 1 bowl of garlic, crushed to cover the skin – Sugar 1 bowl to eat rice – 3 teaspoons of pepper – 3 teaspoons of table salt – 1 teaspoon of flour – 1 bowl of water – Bread to serve Making: The crabs are washed, removed the bibs, separated the crab shells to separate, the crabs are cut in half along the crab’s length, the crabs are beaten just enough to absorb spices when cooking. The fresh fat is cut into large pieces as big as the thumb, boiled it with salt and then drain, fry it to medium gold, not to shrink the fat (the way to boil the fat before frying also helps the fat to be more plump). The fat is used for frying and the fat will be added to the sauce later. You should use a deep pan, then put the crabs in the pan, the crab shells to face up, turn on the high heat to seize the water and then start adding fat. Moderately fat, half-cooked on crab, always keep on high heat when frying, so that crabs smell sauté. After that, turn over the crab (crab shell remains the same, I water the fat to cook inside only). At this time, I put half a bowl of garlic on the island with crab to fragrant. After the golden crab, I put 1 bowl of water in, add salt to eat with ground pepper, reduce the heat, cover for the crab to ripen. Boil for 7 minutes and then open the lid, add sugar, along with the remaining garlic and grease, stir to absorb. Seasoning to taste. Boil the water and then add the flour. The finished product will have crab ripe, sweet meat, strong flavor, aroma of grease mixed with fried garlic, the aroma of pepper. Not only good at business, Thuy Anh is also very good at housework. Previously, the wife of singer Dang Khoi showed off a vegetarian rice tray on the full moon day, which made her admired and praised. MI The vegetarian rice that Thuy Anh makes has 6-7 dishes that are processed in many different ways such as vegetables rolled with questionnaire, mushroom beans, fried eggplant with pineapple, tomato tofu soup …

1. Pork shoulder 2kg 2. Pork belly 1kg 3. Salt 53gr 4. Pepper 8 gr 5. Caraway seeds 3gr 6. Garlic 4 branches 7. Eggs 4 eggs 8. Marjoram west marjoram leaves 4-5gr 9. Sugar, condensed milk, bread 10. Pig intestines Steps 1. Preliminary processing of ingredients 2. Blending meat 3. Mix ground meat with eggs, sugar, dried marjoram western marjoram 4. Clean pork intestines 5. Stuffing pork intestines 6. Squeeze … here is the result Prepare materials 1. Pork shoulder 2kg 2. Pork belly 1kg 3. Salt 53gr 4. Pepper 8 gr 5. Caraway seeds 3gr 6. Garlic 4 branches 7. Eggs 4 fruits 8. Marjoram western marjoram dry 4-5gr 9. Sugar, condensed milk, bread 10. Pork gut You can buy caraway nuts HERE and dried marjoram west marjoram HERE or shops selling European-style cooking ingredients! A single father and loves to cook for his children, Mr. Jens Berhausen (mechanical engineer, currently living in Germany) often goes to the kitchen to cook his skills. Recently, in a cooking forum with millions of members, Mr. Jens Berhausen has shared the secret of making sausages of the Germans. The German father shares the famous sausage dish of this country. German sausages have long been world famous. The people of this country are always proud that: “A ship carrying sausages will travel around the Earth without anything being able to stop it. Wherever important it is, there will be a fire with sausages. If there is a place where there will be a fire and a sausage. If it is missing, let us know “. German sausage is famous for its delicious variety and preparation. However, Mr. Jens Berhausen just shared how to make standard Thuringian sausages (Germany). This recipe has been slightly adjusted by him to suit the taste of the Vietnamese. Let’s see how to make the standard German sausage this father is sure to be! first Process materials – The meat is washed thoroughly and put in the freezer to harden, then cut into large pieces that fit into the meat grinder. – Mix pepper, salt, garlic, caraway seeds, sugar with the meat. Soak the bread with a little water to soften it, then squeeze it out and add the above meat mixture to grind. 2 Chopper Bring the meat mixture to the grind. Grind slowly so the meat does not get hot. 3 Mix the ground meat with eggs, sugar, and dried marjoram When the meat is finished, add the dried marjoram eggs and marjoram and knead the condensed milk (4-5 minutes). 4 Clean the pig intestines Sprinkle clean water into the pig intestines to clean. 5 Stuffed ground meat into pig intestines Note: Do not stuff the meat too tightly, during the stuffing process, if there is gas inside, need to use a needle to poke a small hole to release air. 6 Ten … and here are the results In addition to traditional German dishes, Mr. Jens Berhausen also knows how to cook many famous Vietnamese dishes! The young father shared: “ I know Vietnam about 23 years ago and have been here to travel 3 times. Every time this S-shaped country leaves a deep impression on me, especially your unique cuisine. I really like beef pho (especially Nam Dinh beef noodle soup). This dish is very rich, has a very unique flavor “. After many times visiting and traveling in Vietnam, this man has taught himself Vietnamese through books, the Internet, social networks and chat apps with friends. As a single father with a busy job, Jens Berhausen is still passionate about learning and cooking many new dishes. Along with learning Vietnamese, the young father also learned how to cook our country’s dishes. Currently, Mr. Jens Berhausen can confidently in the kitchen that he can cook more than 40 Vietnamese dishes. Because he has been studying Vietnamese cooking for over 6 years. The dishes he can cook include beef noodle soup, chicken noodle soup, Hue beef noodle soup, chicken vermicelli, rib eye vermicelli, chicken porridge, noodle soup, vermicelli thang, vermicelli noodles, shrimp sauce, Hanoi vermicelli, banh mi Tiny, rice rolls, shrimp cakes, spring rolls, rolls. .. Mr. Jens Berhausen commented that, Vietnamese dishes with many processed dishes are very difficult, but it is not difficult for him. Mr. Jens Berhausen can cook a wide variety of Vietnamese dishes. Since the Vietnamese market in Germany is quite available, he often goes to the market and cooks for his children. Okay, two of his children are also very fond of Vietnamese food. So this young father pampered his children and often treated the whole family with new dishes. Above is how to make a standard German sausage and a little sharing about the cooking skills of a young father. How to make sausage is not difficult, right? Please try to cook to see if it tastes better than Jens Berhausen did not! Good luck! According to the rhythm of Vietnamese life

Keep clothes color in the machine wash: If you are worried about your clothes getting duller and duller by washing with your washing machine, sprinkle a teaspoon of black pepper on your clothes before you start your washing machine. Black pepper will help keep clothes light in color and prevent fabric color from fading to other clothes. Cough relief: You can fight a productive cough with a cup of black pepper tea with honey. Black pepper improves blood circulation and dilutes phlegm, while honey helps to relieve itchy throat and has a mild antibiotic effect. Smoking cessation: Studies have shown that when smokers smell the smell of black pepper oil, they are less likely to experience cravings. If you are trying to quit smoking, put a drop of black pepper oil on a cotton ball and smell it every time you feel cravings. Decongestants: Black pepper has a natural decongestant effect thanks to chemicals that stimulate the nasal membranes to release thinner mucus, thereby helping to clear the sinuses. Put 5 drops of black pepper oil and a little eucalyptus oil in boiling water and steam with the mixture above. Soothe muscle aches: Massaging the muscles with black pepper oil after exercise will help reduce the pain of muscle aches. Black pepper oil is considered a natural heating agent because it improves blood circulation to the affected area. Indigestion Treatment: Using black pepper in cooking is very beneficial for your sugars. Black pepper aids digestion by stimulating the stomach to secrete hydrochloric acid, which helps to break down food faster. Skin care: Black pepper has antibacterial and anti-oxidant properties, thereby having a cleansing effect. Pepper also helps increase blood circulation, helps blood circulation to the face of the face, opens pores and makes it easier for you to clean the skin. You can use black pepper to exfoliate your skin. Heal scratches: Many people believe that black pepper is effective in stopping bleeding in open wounds such as cuts or scratches. Black pepper has antibacterial properties and is believed to have faster blood clotting.

Raw raw beef with lemon 300 grams of sirloin beef
1 onion
100 gr of roasted peanuts
2 fresh lemons, 2 garlic cloves, 1 fresh chili, coriander, mint, cilantro …
Spices: Salt, soup powder, sugar, pepper, pasta (optional) Delicious food every day: Lime beef. How to make lemongrass beef To get a standardized beef with lemongrass, the first thing to do is to choose and buy fresh beef. The meat is washed, dried with a clean cloth, then sliced ​​(the thinner the better).
Onions peeled, sliced ​​areca, thin. Peeled garlic, minced. Chilli seeds, chopped. Peanuts bring cooked, peeled and crushed. Squeeze 2 lemons to get juice (remove the seeds to prevent bitterness). Lettuce, mint, cilantro … picked, washed, chopped.
Take a large bowl, add the sliced ​​beef and lemon juice and mix well, put in the refrigerator cooler. Use the chopsticks to stir the beef once every 1 hour to make it evenly cooked. After about 3 hours, the meat will be cooked.
Take out all the lemon juice and add 3 teaspoons of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of MSG (optional), 1 teaspoon of seasoning seeds, 1 teaspoon of pepper and mix. Evenly, marinate for at least 20 minutes until spices are evenly absorbed.
Finally, add the onions, chili, and garlic and mix well with the beef (you can taste it to adjust the seasoning to fit). Prepare to eat, add herbs and roasted peanuts to the island and enjoy.

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)

1. Tea and basil A little cinnamon can be miraculous because it acts as a natural pain reliever and is especially effective in the case of headaches. Likewise, adding basil to your tea has anti-inflammatory properties and acts as a muscle relaxant for tension headaches. How to make cinnamon and basil tea Cinnamon – 1 small bar Basil – 3-4 leaves Mint – 1-2 leaves Water – 1.5 cups Boil water with cinnamon for 10 minutes. Then put basil and mint leaves in a cup and cover for 2 minutes. 2. Fermented apple juice and turmeric Adding unfiltered fermented apple juice to your tea mix can help remove excess mucus, thereby reducing pressure on your sinuses. Turmeric and ginger are both anti-inflammatory. Black pepper also acts as a natural pain reliever. Therefore, it helps to cure sinus congestion headaches. How to make tea: Lemon juice – 1/4 teaspoon Fermented apple juice – 1/4 teaspoon Chopped ginger – 1/4 teaspoon Turmeric powder (Preferably minced fresh turmeric) – 1/4 teaspoon Black pepper – 1/4 teaspoon Water – 1 cup To make this tea, boil water and let all other ingredients soak for 5-8 minutes. 3. Cloves and ginger Cloves can treat headaches and stress naturally by reducing inflammation of nerve cells and improving blood circulation. They are highly effective in controlling pain and are widely used for pain relief in dental procedures. Ginger, on the other hand, controls nausea and has been used as a long-standing headache remedy.
Mixing: Cloves – 2 pcs Ginger – 2 pieces Mint – 3-4 leaves Lemon- 1 slice Water – 1.5 cups To prepare this tea, boil water with cloves and slice ginger for 2-3 minutes and steep for 5 minutes. Then add the mint and lemon slices. 4. Hibiscus tea Hibiscus tea contains many antioxidants that help treat headaches. Furthermore, drinking hibiscus tea can also help boost immunity. • Five petals hibiscus petals • 15ml: -Fruit juice (depending on taste) • 15ml: – Sugar syrup • 30ml: – Water • 4/5 mint leaves for decoration To make this tea, wash the hibiscus flowers in cold water. Only take the petals, the buds are not used because they have a bitter taste. Pour 300ml of water into the blender and petals, puree. Pour into a glass, ice, add lemon juice, sugar syrup and mint sprout on top./.

Photo source: Internet Resources: Hock meat 500 grams Spices, pepper The pork hock meat chooses the hind leg that has a lot of mouse tenderloin. Rinse, drain. Mix 1 teaspoon of seasoning with ½ teaspoon of pepper, rub well into the meat, not rubbing the skin. Let it sit for 15 minutes. Roll the meat so that the meat is neat inside, the skin is out, the end is equal. Use thread or cotton tightly. Boil water, let the bundle of meat blanch over odors and impurities, rinse thoroughly. Continue to cover the meat with cold water and bring to the boil. After the meat boils for about 10 minutes, lower the heat and simmer for another 30 minutes, use chopsticks to try, skew the chopsticks and the meat does not produce pink juice. The meat is cooked. The time to boil the meat depends on how big or small the meat is! Take out the meat, soak it in an ice bath right away. Let it cool down, then put the meat in a sealed container, keep it from refrigerated for 2 hours or freeze for 45 minutes. This step will help firm the meat and increase adhesion. Stir-fried pork liver with melon Photo source: Internet Resources: Pork liver 100 gr Melon 300 gr Mushroom straw 100 gr Oyster oil 2.5 tablespoons Soy sauce 2.5 tablespoons Bean sprouts 100 gr Spices 30 gr (salt / sugar / pepper / monosodium glutamate …) Making: Peel peeled melon, choose fruits not to get old, they will be fibrous. Rinse and drain and slice to taste. Crushed garlic and minced. Clean bean sprouts, dry. The pork liver is washed with salt water, then cut into thin pieces to taste. Pass the pork liver briefly with boiling water for about 30 seconds. This helps the liver when frying will soften and not become black and clean. Take out the liver and drain. Marinate the liver with 1 teaspoon of oyster oil and 1/2 teaspoon of soy sauce and a little garlic for about 15 minutes to soak. Heat cooking oil, add garlic to non-aromatic, cook the liver for about 3 minutes to cook and then add melon with bean sprouts. The remaining seasoning can be reduced according to taste. Clam noodle soup Photo source: Internet Resources: 1 kg of clams 300 g spinach Purple onion 1 bulb Spices include fish sauce, salt, soup powder, and main noodles (if the main dish is eaten). Making: Clam purchased to bring out the shell, then soak in rice water once and water for about 30 minutes, leave clam open to remove sand. Onions peeled, washed and crushed. Spinach rinses each leaf and then shredded. Put the clams in the pan and boil until the water is boiling, all the clams open their mouths, then turn off the heat. Keep clam broth to cook soup. Pick up the clam intestines from the clam shell, then bring the clam intestines to stir fry with onions and a little fish sauce. Pour clam broth back into the saucepan and place it on the stove. When the water is boiling, add the spinach and the fried clams, boil them until they boil again, season to taste and then scoop the soup into a bowl. Since clams and spinach are two welded foods, you can eat them with a hot dish such as salted eggplant or pickled bamboo shoots to help keep your stomach from getting cold.

Illustration. Photo source: Internet Resources: Cauliflower: 1/2 piece Broccoli: 1/2 piece Carrots: 1 bulb Mushroom: 200g Onion: 1 bulb Dried onion: 2 bulbs Garlic: 1 bulb Cooking oil, salt oyster sauce, seasoning seeds, pepper. Green, white cauliflower washed, sliced, and picked out boiling water (for green vegetables). Wash carrots, sliced ​​or pruned flowers. Onions washed and sliced ​​areca zone. Shiitake mushrooms soak, remove feet. North pan to a little cooking oil, onion, minced garlic, non aromatic. After not aromatic onions and garlic, put green and white cauliflower in turn, about 30 seconds later add carrots, onions and shiitakes, season with salt, seasoning seeds, pepper, spices just enough. . Add a little oyster oil and stir well. When the dish is cooked, take off the plate and sprinkle some pepper on it. Eggs fried with tomatoes Illustration. Photo source: Internet Resources: 2 eggs / duck eggs 1 ripe tomato Dried onion, fresh green onion Salt, monosodium glutamate Making: Wash the tomatoes, scallions. Cut tomatoes, stalk, and slice areca, chopped green onions, minced dried onions. Break the eggs into a cup, season with salt and monosodium glutamate. Beat evenly so that the yolks and whites become one. Put the pan on the stove, add some cooking oil and scent the scallion. Scent on a pan After that, we put the tomatoes in a frying pan. Wait for the tomatoes to ripen soft, let the eggs in. Be sure to stir well so that the eggs and tomatoes blend together. Continue to stir-fry until the eggs are golden, then add the scallions, stir again and then turn off the heat. Young ribs ram Illustration. Photo source: Internet Resources: 500gr of young ribs Seasoning seeds 3 tablespoons delicious fish sauce 2 tablespoons white sugar 1 teaspoon pepper ½ cup of filtered water 3 garlic cloves 1 onion branch Making: Garlic peeled, chopped, scallions picked and washed, cut roots, chopped. Separate the first part of onions. The ribs bought and washed, split into chestnuts and sliced ​​to taste, then marinate the ribs with 1 teaspoon of seasoning seeds, 1 teaspoon of sugar and chopped onion for about 10 minutes to allow the ribs to infuse spices. Place the pan on the stove, add a little cooking oil to heat and scent the garlic. Put the ribs on the island, when you see the ribs nearly edge, the ribs are hunted, then turn off the heat. Mix fish sauce with ribs: Put the prepared fish sauce, sugar, pepper, and filtered water into a bowl and stir until the sugar dissolves. Turn the stove on, pour the fish sauce just mixed into a frying pan, and cook over high heat. The fish sauce starts to boil, then lower the heat, and ram the ribs until the water is dry, the tender ribs, the ribs are our young ribs. Finally, scoop the ribs into a bowl, sprinkle a little bit of chopped green onions and use hot with white rice. Amaranth soup with shrimp Illustration. Photo source: Internet Resources: 1 bunch of amaranth. 150 g of prawn, seasoning seeds, sugar, salt, onions. Making: Amaranth pick up the deep leaves, old stalks, wash it with diluted salt water, then rinse with clean water and take out to drain. Shrimps peel off, wash, crush with onion head. Non-aromatic oil, add shrimp and stir-fry with a little seasoning, salt, and sugar. Put the water to boil, finally add the amaranth, season with season again and turn off the heat. Note that when adding vegetables, do not cover to prevent vegetables from darkening.

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

Beefsteak: 700g Liver Pate: 1 box Green pepper: 10 branches Carrots: 200g Potatoes: 250g Onion: 1 bulb Butter: 50g Fresh coconut water: 1 fruit Tomato box: 1/2 box Bread Onions, minced garlic, cilantro, basil, basil, lemon, chili Spices: salt, sugar, pepper, cooking oil, five flavors, seasoning seeds, monosodium glutamate, soy sauce. Beef cooked with green pepper pate simple but surprisingly delicious (Artwork) How to make green pepper beef cook Step 1: Cut beef into a bowl, add minced garlic onion, salt, sugar, pepper, five flavors, monosodium glutamate, seasoning seeds, soy sauce and marinate for 30 minutes. The potato cuts the fried cubes. Carrots cut cubes. Pomegranate onions. Crushed green pepper. Finely ground liver pate. Chopped cilantro. Step 2: Non-aromatic minced garlic onion and a little green pepper, put the beef in the pressure cooker (soft cooked meat but still retain the delicious taste) stir-fry, add coconut water and tomatoes, cover, cook about 10 minutes, turn off the fire. Enjoy the delicious and delicious beef boiled with green pepper (Artwork) Open the pressure cooker, put carrots in uncovered cooking for about 2 minutes, cook until carrots, potatoes are soft. Put cooking oil in a hot pan, add the remaining green pepper, sautéed onion. Pate the pate and half a cup of water in the canopy to make the pate puree, add the butter to the stirring until the butter dissolves. Put the beef in the pot. Stir, taste taste, turn off the heat. Step 3: Put the beef in the bowl, sprinkle with cilantro. Served with herbs, dipping beef with lemon pepper salt is very delicious and delicious.

– 1kg of bacon – Scallion, ginger, cooking wine, anise, pepper – 3 tablespoons soy sauce – 1 teaspoon soy sauce pitcher – 1 teaspoon of oyster oil – 1 piece of soya (fermented beans) – 1 teaspoon of five flavored powder – 1 small amount of salt, white vinegar Making: Step 1: Boil the meat – Rinse the bacon with just cold water and put it in the pot. Then add scallions, ginger, cooking wine, anise, and pepper. – Boil the meat and then skim the foam in the pot. After boiling, continue to boil at low temperature for about 20 minutes. – After 20 minutes, remove the meat, absorb the water and cut into square pieces, but don’t cut off the skin. Step 2: Make sauce – Add 3 teaspoons of soy sauce, 1 teaspoon of soy sauce, 1 teaspoon of oyster oil, 1 piece of soya, 1 teaspoon of pepper, 1 teaspoon of five flavored flour, 1 small amount of salt in a bowl, then stir well. – Spread the mixture on the meat, cut into square pieces, spread evenly anywhere. Step 3: Roast the meat in the oven – Cover the meat with aluminum foil, expose the skin, apply a layer of white vinegar to the skin and sprinkle a layer of raw salt on the surface. – Bake meat at 200 degrees C for 40 minutes. Then remove the meat, remove the salt, continue to apply 1 more layer of white vinegar and remove the foil. – Grill the meat a second time, place the meat on the grill, the skin is still facing up, and the baking tray is underneath to catch the fat from the meat. – Take the meat out of the oven, cut the meat out and enjoy, you can eat with pickles to increase the flavor. Ganoderma (Th)

Noodles originated from … Soc Trang. Photo: Foody. Noodles with pepper The noodle dish in Saigon is looking for … also wants to spend the eye. On the contrary, also in Soc Trang, such as vermicelli salad, there is a sale of ha ma. – So this pepper vermicelli originated in Soc Trang already and must definitely cook with pepper and then swallow – Name Tu Ca Khau asked. School Name “Yes”: – Both are exactly the same. And one more interesting thing is that stemming from the Tieu immigrant of our country, has the same sound with pepper. Now give it to Her Hai, She Hai knows this dish that. Hai Hotot happily presented: – Pepper noodle is influenced by the Tieu A’s potential duck dish. It sounds really cool, but it’s really simple to cook. Duck meat and hearts are marinated with crushed green pepper, garlic, minced purple onions, sugar, monosodium glutamate, cashew color, marinated a lot of pepper so the broth has a spicy taste. After the meat is absorbed, fry briefly, then add the bone broth and fresh coconut water to the pot. Potential until the meat is tender and tender. Arrange the raw vegetables under the bowl, put the vermicelli on top and then fill the broth with the meat. Later on, there was a variation of rice noodles cooked with pork rolls, called “black pepper vermicelli”, but there was more boiled beef corn. Ms. Hai launched the spicy noodle dish “tearing heaven and earth”. Bun sung is an exotic dish that definitely makes the mouth and stomach happy. Photo: Foody. Noodles sung “By … with a machine …” until I drop the stork like a sharp mark, the rest are figs only, and maybe eating this vermicelli will … – Lade me “Near the squid, it’s black”, near the name Tu Ca Khia has a strong influence, but she has not said it all, she is arrested by Lady Hai Hung Hut and interrupted: – Also less joking, please two words “peace of mind”. Figs here are merely figs, there are no natural figs. “Ha ha”. Name of School Attendance: – I totally don’t know this kind of vermicelli, what is it with Vung Tau, what is it near to? Ms. Hai smiled “hi”: – There is no apricot, near and far from relatives. Fig trees and water lilies have nothing to do with it. Noodles in all kinds of casserole … Nam Dinh asia. In Saigon, I also look red in my eyes. This dish besides Nam Dinh also belongs to the “good quality” of the aunts. Noodles are eaten with figs and star fruit with sour salt and fat, many people call it fat noodles. Actually, these are two things to eat, but vermicelli is rieu vermicelli with added fat. Starfruit and figs are sour, acrid to increase the flavor, strange and easy to eat is also to help relieve boredom. Remember the sentence “Pleasure as well as happiness”, so I asked Six Demons: – There are vermicelli so you must have vermicelli in summer? And there is a lot in Hue, making many delicious dishes, including salt and sour in the summer. Ms. Hai said: – I heard about vermicelli, but that was figuring out that the paternal fathers had goat blood. Never heard of vermicelli. But also came up with a good idea, maybe we can cook vermicelli and eat every meal. – Let’s try to cook for two meals, but first of all, cook the noodle soup first, it sounds so good. – Name Tu Ca Khau appeals. Ms. Hai replied that the whole country is really homeland: – Cook, cook something that cook, cook for you to eat like this: “Eat figs to sit at the base of the fig tree Eat and then throw the five elements “.

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

This is the recipe that Ms. Duong Kim Anh learned after enjoying the salted chicken of a Vietnamese restaurant in Japan. After her success with this chicken dish, she shared it with the housewives in the Love Kitchen group Ingredients for making salted chicken – 1 chicken – 1 kg of salt seeds, 1 big onion, 5 lemongrass plants, 1 piece of ginger, 2 tablespoons of whole pepper, a pinch of lime leaves. Making 1. Preliminary processing: – Pre-pecked chickens: wash through with water, pick up the remaining feathers, check the throat and lungs, then peel off. Cut off the sweat glands of the fishing line. – Rub salt both outside and inside the chicken, rub and rinse with water. – Sprinkle turmeric all over the chicken skin (in Japan, there is no fresh turmeric, so use turmeric powder, so you should rub it for 10 minutes to soak it). – Rinse with water, lightly sprinkle, let her stretch her legs out to drain. – Mix 2 teaspoons of chicken seasoning seeds + 1 teaspoon of crushed pepper, smooth inside the chicken belly. Because when I eat lemon salt, I am not salty. After applying, is for the pot always, no need to wait, because 45 minutes is enough to infuse slowly. Salt incubation / steaming – Use a thick stainless steel pot, lined with 2 layers of aluminum foil at the bottom of the pot, add 1 kg of refined salt and spread evenly. – Sprinkle with whole-grain pepper, thin sliced ​​ginger, onions (cut into 3 circles, 2.5 – 3cm thick, lemongrass (1 supplement 4)! and fragrant. – Lemon leaves, lemongrass, ginger leaves, can be added to the chicken belly to make it more fragrant. – Put the chicken in the pot, wash the lemon leaves, prickly make the essential oils, rub lightly on the surface of the chicken skin, then leave the leaves in. – Cover the pot with food foil, cover and swing. – Turn on the lighter for about 10 minutes, hear the crack of salt, which means it’s hot, lower the low heat on the gas stove, cook for 40 minutes, turn off the heat for 5 minutes before taking the chicken out. Note: If using industrial chickens, the incubation / steaming time is 20 minutes. If using old chickens (waste layers), the incubation / steaming time is about 60-70 minutes. If our chicken is about 1.2kg, incubate / steam for 30 minutes. Dipping sauce : You use Himalayan pink salt, refined salt, sugar, lemon juice, pepper, chopped lemon leaves!

On the net market, in addition to the wormwood cakes, tapioca cakes, … some small traders in the highlands of Cao Bang, Bac Kan are also selling strange and fancy cakes, attracting many housewives to order. That is the ant egg cake. The main ingredient of the cake is ant eggs. This typical ethnic cake in Bac Kan and Cao Bang is sold for 60,000 VND / 5 cakes, 120,000 VND / 10 cakes. Along the drying net to make specialties, 300,000 VND / kg Along the mosquito net is a tree that grows in abundance on the banks of ponds and swamps in the countryside. Going to the city, along the mosquito net, it becomes a specialty that many people fall in love with. Along the mosquito net can be cooked with sour soup, vermicelli. Along the drying net, the price is from 300,000 VND / kg. (Photo: Dan Tri) In particular, the trees along the mosquito net are also dried to eat gradually. The Dan Tri newspaper said that compared with the fresh type, the dried type along the mosquito net is quite expensive, up to 300,000 VND / kg. According to the advertisement of the seller, the drying mosquito does not get itchy. When processing, just soak to hatch, squeeze and wash with water to cook immediately. Plums, tomatoes, chili, onions dropped on the carpet Being in the main harvest season, but plums have dropped the price of the carpet, some are still 1,000-2,000 VND / kg, only 1/8 of the previous years. At this price point, selling 1kg of plum is not enough to buy a cup of iced tea. According to the gardeners, although the price is as cheap as vegetables, plums are still dull. Traders come to buy a little, ripe red plums on the tree, but people do not bother to harvest. Meanwhile, in Hanoi, some fruit shops, street vendors are selling plums at the beginning of season 1 for 120,000-150,000 VND / kg, grade 2 plums are priced from 90,000-110,000 VND / kg, cheap. equal to 1/2 of last year. Tomatoes are in a similar situation. According to VOV, in the fields in Quynh Luu district, Nghe An province, tomatoes are in the red ripe crop, but farmers are not interested in harvesting. They even let the ripe, withered, spoiled tomatoes be picked up as feed for pigs. According to local people, this year, tomatoes are in good season, high yield, but the price is only 1/3 of the previous year, traders also do not buy. Farmers in Quang Nam are struggling when chili peppers are ripe in the garden, but there are no buyers. Chili price is only 3,500-4,000 VND / kg for domestic consumption. Due to the effects of the Covid-19 pandemic, exporting chili peppers faced many difficulties. Onion – a specialty of Nghe. (Photo: Chau Giang) Likewise, the price of onion is also unprecedentedly cheap. As a specialty of Nghe origin, onions in Hanoi are currently priced from 30,000-50,000 VND / kg. In previous years, scallions cost 150,000-200,000 VND / kg. Nghe An is cheap in part due to the good season and the output pumpkins, so the price in the field is very cheap, only 13,000 VND / kg. Pepper prices have risen sharply After a period of sinking at the bottom, pepper – a commodity that is known as “black gold” of Vietnam – suddenly went into a price fever. Within a month, the price of this item has increased more than 4 times. In Ba Ria – Vung Tau, pepper prices increased from 17,500 VND soared to 73,000 VND / kg. Pepper prices in the provinces of Dak Lak, Dak Nong, Gia Lai, Dong Nai and Binh Phuoc are all at 72,000 VND / kg, 71,000 VND / kg, 70,000 VND / kg, 74,000 VND / kg and 73,000 VND / kg, respectively. According to the Department of Agro-Processing and Market Development (Ministry of Agriculture and Rural Development), the cause of pepper price fever is due to reduced supply while demand is flourishing. Fruits are reduced in price, cheaper than vegetables According to the report of the Department of Processing and Market Development (Ministry of Agriculture and Rural Development), in the first March of the year, although the fruit and vegetable export has increased again, the prices of fruit at home gardeners all plummeted. there are record reductions, cheaper than vegetables. Green skin grapefruit has a record price reduction (illustration) Accordingly, the price of Taiwan mango purchased at the garden in Vinh Long is only 5,000-6,000 VND / kg; The price of mango mango also decreased to 8,000-10,000 VND / kg, while in the same period last year, the price of mango in the Mekong Delta was the lowest at 17,000 VND / kg. Green skin pomelo in Khanh Hoa is only 15,000-25,000 VND / kg. The price of cow leather longan in Tay Ninh also dropped sharply to 4,000-5,000 VND / kg. Australian purple sweet potato costs 400,000 VND / kg still ‘attracts’ customers Sweet potato is a popular commodity, but now the market imports many new types with high prices and still has buyers. According to the Labor Newspaper, Australian purple sweet potato is currently priced at 350,000-400,000 VND / kg. This variety has white skin, purple to dark purple flesh, quite beautiful; advertised with many health benefits. The shopkeeper said that this variety is very sticky, fragrant and sweet, “the best in the market”. Australian purple sweet potato costs 350,000 VND / kg The best crab in the West decreased by 100,000 VND / kg The most delicious sea crabs in the West on the occasion of Tiet Thanh minh all increase in price, but this year it has decreased by over and under 100,000 VND / kg. On April 11, in Ca Mau, crab and crab were bought by traders to the square for 500,000 VND / kg; the best price is 300,000 VND / kg; Yondaime (less than 300 grams) costs 180,000 VND / kg … According to many traders, recently, dead crabs in some districts in Ca Mau province are one of the reasons why the best crab in the West has decreased on the occasion of Tiet Thanh minh. Hanh Nguyen (Synthetic)

Clean ink, squeeze many horizontal lines on the back and then cut into small pieces. Celery washed, cut into pieces. Non-aromatic garlic onion, cook the squid and sauté first over high heat, add a little cooking wine, pepper, oyster oil, salt, then add the celery to the stirring. Finally tasting the spices to taste and then turn off the heat.

Stir-fried pork liver with garlic

Pork liver cut into small pieces, washed, put in a pot with 2 teaspoons of cooking wine, blanched for a while and then picked out to drain. Clean garlic, cut into small pieces, heat a little oil in a pan and then add ginger to sauté, followed by adding pork liver, adding pepper, cooking wine, salt, pepper, stirring to avoid sticking the pan.

Ribs with tomato sauce

Boil the ribs, pick up hot water, take out and drain. Put the ribs in a 2-sided golden frying pan, take out and drain. Cut tomatoes, add a little ginger and minced garlic, put in a pan to make sauce.

When you see a lot of tomatoes, add soy sauce, oyster oil, salt, sugar, and stir. Pour a little water into the tomato sauce pot, turn to medium heat, add the ribs, stir well, cook the pot for 20 minutes, then taste the spices for the last time.

Natural flower soup cooked clam

Thien Ly flowers washed, drained. Soak clams first in water, add a few drops of oil to remove sand. Put the clams in the pot, add ginger, cooking wine, boil over high heat, when you see the clam is full, add natural flowers, seasoning, seasoning again.

• Fresh carp or carp

• Bacon

• Ginger, galangal, lemongrass, chili …

• Green tea leaves

• Country of stock

• Pepper, fish sauce, spices …

Illustration.

How to make fish stock with rice cooker

Step 1: Preliminary processing of raw materials

• Fish scales, gut and gills. Fish should be washed with salt, vinegar, rice water or ginger wine to eliminate fishy smells. Cut the fish into pieces and drain.

• After being cleaned, fish will be marinated with water, salt, fish sauce and pepper for about 30 minutes – 1 hour.

• Wash the ginger and slide it.

• Galangal washed, sliced ​​or minced.

• Lemongrass cut into pieces.

• Fresh tea leaves, washed, slit, and drained.

• The bacon is just washed, cut into large pieces.

Step 2: Fish warehouse

• Arrange galangal, lemongrass, ginger, tea leaves on the bottom of the pot. Then add the bacon and fish on top, doing so one after another until all ingredients are gone. If you eat spicy, you can add fresh chili, green pepper.

• Press the cook / cook button and cook for about 15 minutes for the fish to release water and infuse spices. While red, boil a kettle of boiling water to store the fish.

After 15 minutes, pour the boiled water into the pot to cover the fish’s face. Add seasoning to taste. Continue cooking the fish until the water is almost dry. During the cooking process, the rice cooker will jump to the warm button. Once there, wait about 15 minutes and then press the cook button again. Do this about 3-4 times or until the water is almost dry. Then unplug the power and let the fish cool. Time to stock fish for the first time will take about 1-3 hours depending on the quantity of ingredients.

• To make the fish more delicious, firm and spicy, you should cook a second time. Once the fish has cooled completely, plug in the rice cooker and press the cook button. Before cooking, use a spoon to evenly sprinkle the remaining water on top of the fish. Can season again to taste.

• When the stock of fish stock is condensed and the pot jumps to the warm button, just leave it for a few more hours for the fish and make sure the meat is fine.

The average import price of Japanese pepper in the first two months of 2021 reached 4,754 USD / ton, up 7.7% over the same period in 2020. In which, the average import price of Japanese pepper increased from almost all major supply markets (excluding India).

The amount of pepper exported to Japan increased strongly in the first quarter of 2021

In the first 2 months of 2021, Japan increased its imports from a number of markets, including Vietnam. This is considered a good signal for Vietnam’s pepper exports in the context that exports to European and US markets are facing difficulties when the epidemic is still complicated.

Statistics show that, Japanese pepper imports from Vietnam in the first 2 months of 2021 reached 414 tons, worth approximately $ 2 million, up 44.3% in volume and 51.2% in value. prices over the same period in 2020.

Vietnam’s market share of pepper in total Japanese imports increased sharply from nearly 19.3% in the first 2 months of 2020, to over 28% in the first 2 months of 2021.

After 2 years of sinking at the bottom, pepper in Vietnam suddenly went up by a price fever.

According to the News on agricultural, forestry and fishery markets According to the Ministry of Industry and Trade, in March 2021, Vietnam’s pepper export turnover was estimated to reach 30,000 tons, worth $ 86 million, up 123.4% in volume and 120.9% in value compared to the previous year. February 2021.

Vietnam’s pepper prices suddenly went up by a price fever.

According to data from the Import and Export Department, in 2020, Vietnam’s pepper export volume accounts for 59% of the global pepper export market share with 285,292 tons, an increase of 1.2% in volume, but a decrease of 6.8%. in value over the same period in 2019.

The second largest producer of black pepper in Brazil reached 89,756 tons, accounting for 18% of the market share; Indonesia holds 11% market share with export volume of 51,718 tons; India holds 12% market share, reaching 15,924 tons.

Notably, the price of pepper for raw materials in the country suddenly fluctuated in price. Within 1 month, the potential price of this commodity increased more than 4 times, from 17,500 VND / kg soared to 73,000 VND / kg (in the Ba Ria – Vung Tau market).

Import and Export Department (Ministry of Industry and Trade) said pepper prices in the provinces of Dak Lak, Dak Nong, Gia Lai, Dong Nai and Binh Phuoc were all at 72,000 VND / kg, 71,000 VND / kg, 70,000 VND / kg. , 74,000 VND / kg and 73,000 VND / kg.

The cause of pepper price fever, the Department of Agricultural Product Processing and Market Development (Ministry of Agriculture and Rural Development) said that the supply decreased while the consumer demand was prosperous.

In the first half of April, black pepper prices continued to remain stable at VND 70,000-74,000 / kg.

Compared to the same period in 2020, the current price of black pepper is twice as high (only reaching 35,000-37,000 VND / kg). Meanwhile, the price of white pepper was 108,000 VND / kg, much higher than 57,000 VND / kg in the same period in 2020.

Talking with reporters Industry and TradeMr. Hoang Phuoc Binh – Standing Vice Chairman cum General Secretary of the Chu Se Pepper Association (Gia Lai) – said that he is currently in the political service of Vietnamese pepper, businesses buy and sell pepper in the market. The world is focusing on Vietnam to purchase.

The “trigger” jump in pepper prices, said Mr. Hoang Phuoc Binh, there is a high possibility that the current pepper price is both real but also virtual. Because in addition to pepper purchased by export enterprises, there are a number of customers outside the industry who are Vietnamese who want to buy pepper for speculation.

Before the fever of raw pepper prices, farmers in pepper growing capitals expect prices to exceed 80,000 VND / kg and possibly increase to 100,000 VND / kg by the end of this year because supplies are plummeting. Therefore, many people have the mentality of “hugging” the goods, waiting for the “peak” to sell.

According to the International Pepper Association (IPC), the “shock” rise in pepper prices makes the pepper market in Vietnam difficult to predict, forcing importers to consider when sourcing the goods.

According to a survey of VFA, by 2021 Vietnam’s pepper output will decrease around 25% compared to the previous crop.

Explain T / h (Source Vietnamnet, Industry and Trade)

Beefsteak: 700g

Liver Pate: 1 box

Green pepper: 10 branches

Carrots: 200g

Potatoes: 250g

Onion: 1 bulb

Butter: 50g

Fresh coconut water: 1 fruit

Tomato box: 1/2 box

Bread

Onions, minced garlic, cilantro, basil, basil, lemon, chili

Spices: salt, sugar, pepper, cooking oil, five flavors, seasoning seeds, monosodium glutamate, soy sauce.

Beef cooked with green pepper pate simple but surprisingly delicious (Artwork)

How to make green pepper beef cook

Step 1: Cut beef into a bowl, add minced garlic onion, salt, sugar, pepper, five flavors, monosodium glutamate, seasoning seeds, soy sauce and marinate for 30 minutes.

Potatoes, slice fried. Carrots cut cubes. Pomegranate onions. Crushed green pepper. Finely ground liver pate. Chopped cilantro.

Step 2: Non-aromatic minced garlic onion and a little green pepper, put the beef in the pressure cooker (soft cooked meat but still retain the delicious taste) stir-fry, add coconut water and tomatoes, cover, cook about 10 minutes, turn off the fire.

Enjoy the delicious and delicious beef boiled with green pepper (Artwork)

Open the pressure cooker, put carrots in uncovered cooking for about 2 minutes, cook until carrots, potatoes are soft.

Put cooking oil in a hot pan, add the remaining green pepper, sautéed onion.

Pate the pate and half a cup of water in the canopy to make the pate puree, add the butter to the stirring until the butter dissolves. Put the beef in the pot. Stir, taste taste, turn off the heat.

Step 3: Put the beef in the bowl, sprinkle with cilantro. Served with herbs, dipping beef with lemon pepper salt is very delicious and delicious.