Source | Mustang Finance

But in three years, Wan Hongjian, the eldest son of Shuanghui Empire, was “kicked” out of the core power circle by his father, Bandung. His second son, Wan Hongwei, had a play?

Recently, Wanzhou International (0288.HK), the world’s largest pork processing company, suddenly announced that it intends to remove Wan Hongjian from the positions of executive director and vice president, with immediate effect.

The reason for the recall was that Wan Hongjian had recently committed an “improper attack” to the company’s property, making the company believe that he was “unable to perform his responsibilities as a director, prudence and diligence.”

▲ Picture source: Wanzhou International Announcement As soon as the announcement came out, there was an uproar. Wan Hongjian is the eldest son of Wanlong, the founder of Wanzhou International, and has been in the company for many years. . It is worth noting that the inscription of this dismissal announcement is: “Bandung, Chairman and Chief Executive Officer of Wanzhou International Co., Ltd. by order of the board of directors”, which means that this is a “recall order” signed by Bandung himself. What happened between the 81-year-old founder and the 52-year-old eldest son? How will Wanzhou International’s scepter handover plan follow up? Only 16 days have passed since the high vote was elected In China’s pork products industry, no one can match Shuanghui. Under Bandung’s iron fist, Shuanghui has grown from a small meat factory on the verge of bankruptcy to a multinational giant with an annual sales revenue of more than 20 billion U.S. dollars. Bandung is also known as the “king of pigs” and “the world’s number one butcher”. . Bandung, now in its elder age, still owns two listed companies, Shuanghui Development (000895.SZ) and Wanzhou International, with a total market value of more than RMB 190 billion. ▲Image source of Bandung: the company’s official website Wan Hongjian, the eldest son of Bandung, was once regarded as the successor of the “Pork Empire”. Public information shows that Wan Hongjian was born in 1969. From 1990 to 2010, he started as a front-line worker in the deli workshop, and then successively served as the sales director of the Beijing office of the sales department of Shuanghui Group and the deputy director of the foreign trade department. Since February 2012, he has served as Deputy General Manager, Director of International Trade Department, and Vice President of Rotex, the parent company of Shuanghui Development. In 2018, Wan Hongjian was elected as the executive director of Wanzhou International and entered the core decision-making level. At the Wanzhou International Shareholders’ Meeting on June 1, 2021, Wan Hongjian had just been re-elected as an executive director, with 91.1% of the votes in favor, which was even higher than the 75.2% of his father, Bandung. At this time, there are still 16 days before he is removed… ▲Image source: Wanzhou International Announcement After this vote, Wanzhou International immediately announced its intention to repurchase 1.917 billion shares at a price of HK$7.8 per share, involving a capital of HK$14.95 billion. The purpose is to optimize the company’s capital structure, increase the earnings per share of the shares, and reduce the group’s capital cost. Generally speaking, if the stock repurchase plan from public shareholders goes well, the shareholding of listed companies will increase, and the corresponding right to speak will be even greater. As the eldest son, Wan Hongjian is not associated with many companies under the Shuanghui Department. According to Tianyan, he only worked in Guangzhou Shuanghui Commercial Chain Co., Ltd. (hereinafter referred to as “Guangzhou Shuanghui”), Qingyuan Shuanghui Commercial Investment Co., Ltd. (hereinafter referred to as “Qingyuan Shuanghui”), and Wuhu Shuanghui Import and Export Trade Co., Ltd. (hereinafter referred to as “Wuhu”). Shuanghui”) has served as a shareholder and executive. In addition, he has served as the legal representative of Luohe Industrial Investment. Among them, Wan Hongjian is the largest shareholder of Qingyuan Shuanghui. Through this company, he controls 14.67% of Guangzhou Shuanghui’s shares, but both companies have been cancelled. Wuhu Shuanghui, where he served as an executive, is still in existence and is controlled by Rotex. Who will take over? With Wan Hongjian’s sudden dismissal, the succession issue of the Shuanghui system will become complicated and confusing again. Regarding the issue of succession, Bandung said in an interview with CBN in March 2015 that it had already considered ten years ago that it must be resolved through mechanisms. When the succession team matures in 2017, they will withdraw. “I will solve this problem first from the mechanism. The first is to quantify the standards, and the corresponding levels must meet the corresponding standards, that is, to bear the corresponding responsibilities; the second is to compete for posts. All managers at all levels are competing for posts, and A special assessment mechanism is required to be assessed every month and every year. It is precisely because of this set of methods that successors and management teams must rely on this mechanism to generate them.” Bandung said. In March 2018, Wanzhou International announced that the vice president Wan Hongjian was appointed as an executive director. Only a few months later, Wan Hongjian was promoted to vice chairman of the board of directors and held multiple positions at the same time. While Wan Hongjian was entrusted with the important task, Wan Hongwei’s second son Wan Hongwei was also nominated as a non-independent director candidate for the board of directors of Shuanghui Development. According to the data, Wan Hongwei was born in 1973, has a bachelor’s degree, and is a Hong Kong resident. In his early years, he was the director of the Hong Kong branch of Shuanghui Group, the deputy manager of Shuanghui Group Import and Export Company, and the secretary to the chairman of Shuanghui Group. This also means that both Bandung sons have entered the core management of Wanzhou and Shuanghui, which is interpreted by the media as Bandung is preparing for retirement. At the beginning of 2019, Shuanghui Development announced that it intends to issue shares to Rotex, the sole shareholder of the controlling shareholder Shuanghui Group, and rarely adopts the acquisition method of absorbing and merging the parent company by subsidiaries, with the intention of realizing the overall listing of Shuanghui Group. This is also another major capital operation undertaken by Bandung after the acquisition of Smithfield and the promotion of the listing of Wanzhou International. Public information shows that the shareholding structure of Shuanghui Development is quite complicated. Its ultimate actual controller is Xingtai Group Co., Ltd. (hereinafter referred to as “Xingtai Group”) registered in the British Virgin Islands. Its specific shareholding structure is: Xingtai Group holds Xiongyu Investment holds 100% of the shares. Xiongyu Investment is the largest shareholder of Wanzhou International listed in Hong Kong. Wanzhou International holds 100% of Rotex through its wholly-owned subsidiary, Glorious Link, and Rotex holds 100% of Shuanghui Group. % Equity, Shuanghui Group holds Shuanghui Development. Exploring all the way down, from Xingtai Group to Shuanghui Development, its shareholding structure has as many as seven layers. A financial person familiar with Shuanghui told Yema Finance, The overall listing of Shuanghui Group through mergers and acquisitions is an optimization of the equity relationship between Shuanghui Development, Wanzhou International and Xingtai Group by Bandung for its succession plan, which is conducive to strengthening its family’s control over Shuanghui Group. ▲Photo by Yema Finance After Wan Hongjian’s related positions were removed, Wanzhou International currently has only four executive directors: Bandung, Guo Lijun (CFO), Dennis Pat Rick Organ (President and Chief Executive Officer of Smithfield Foods), and Ma Xiangjie (Henan Shuanghui Investment Development) President of the company limited by shares). Wanlong’s second son, Wan Hongwei, also served as an assistant to the chairman of Wanzhou International, but was not a member of the board of directors. The eldest son is frustrated, will the second son Wan Hongwei be pushed to the front? China Food Industry Analyst Zhu Danpeng told Yema Finance, Bandung is more cautious and suspicious. Wan Hongjian’s dismissal is not just about performance, but also some deep-seated problems, including strategy and business philosophy. “So I think Bandung’s youngest son will go to the front of the stage. .” In addition, there are also reports that Wan Zihao, the grandson of Bandung, had served in Shuanghui as early as the vice president of Shuanghui Development. Tianyancha shows that a person named Wan Zihao serves as a director in all seven companies under Shuanghui. However, in the Shuanghui Development Announcement, Wan Zihao’s name was not retrieved. The chairman of the board of directors is still controlled by Bandung, and the “successor candidate” seems unclear. It’s not uncommon to “destroy the long and raise the young” Fathers start their own businesses, and there are many “family succession” paths passed down by their children, and it is not uncommon for second sons to succeed. Linyuan Group is the largest private enterprise group in Taiwan. It was founded by well-known Taiwanese entrepreneur Cai Wanlin. Its predecessor and core company is Cathay Life Insurance. The “Cai Family” represented by Cai Wanlin is Taiwan’s top consortium and Taiwan’s leading financial capital. In July 1995, the US “Forbes” announced the world’s top ten richest people. Cai Wanlin ranked sixth in the world with 8.5 billion US dollars, and was once the world’s richest Chinese. On September 27, 2004, Cai Wanlin unfortunately passed away at the age of 81. Linyuan Group is now succeeded by Cai Hongtu, the second son of Cai Wanlin. According to the data, Cai Hongtu is 69 years old this year, graduated from the Department of Law of National Taiwan University, and later went to the United States for further study. At the age of 28, he obtained a doctor of law and returned to China. At the age of 38, he formally took over the post of chairman of Cathay Life Insurance from his father Cai Wanlin. Cai Hongtu is not the only “second generation” who was born with a golden spoon, studied abroad, and returned to the country to inherit his father’s career. Recently, the China Securities Regulatory Commission’s “Advance Notice of Administrative Penalties and Market Banning” has brought Yihua Life, a listed furniture company and the Chaoshan wealthy Liu Shaoxi family behind it, to the attention of the public. According to the “Administrative Punishment Letter”, after investigation, the China Securities Regulatory Commission determined that Yihua Life’s periodic reports from 2016 to 2019 contained serious false records, and the former chairman Liu Shaoxi was prohibited from entering the securities market for life. Liu Shaoxi is a Chaoshan capital boss. He was born in woodworking in his early years. With the enthusiasm of Chaoshan people to “work hard to win” for many years, Yihua Life has been transformed from a small furniture factory into the first private enterprise in Shantou. It is understood that in Chenghai District, Shantou, there is a jingle, “Chenghai Sanmo die (in dialect, meaning can’t die), Xuemin, must filial piety, Liu Shaoxi.” It means that the three people, including Liu Shaoxi, are in this small place in Chenghai. Turn your hands for the clouds and cover your hands for the rain, and you can’t die. Yihua Life is a typical Chaoshan family business. Many companies under the “Yihua Department” have Liu Shaoxi’s family. Liu Shaoxi’s eldest son Liu Zhuangqing is responsible for the health and capital sectors of the “Yihua Department”; Liu Shaoxi’s second son Liu Zhuangchao takes over Yihua Wood; Liu Shaosheng, the younger brother of Liu Shaoxi, once took over the real estate sector of the “Yihua Department”. Among them, the second son, Liu Zhuangchao, inherited the life in Yihua, the origin of the “Yihua family”. According to data, Liu Zhuangchao went to study in the United States when he was 16 years old. After graduating in 2010, he was only 22 years old and joined the Yihua Life management team. In 2017, Liu Zhuangchao was elected as the chairman of the new board of directors of Yihua Life. At that time, Liu Zhuangchao took the top position of the “Yihua Department” at the age of 29. The “second generation” of Chaoshan family businesses and the real estate company Hesheng Chuangzhan. Zhu Jurong, 32, is the jewel in the hands of Zhu Mengyi, founder of Hopson International. Zhu Jurong started working as an assistant to the president in the company as early as 2009, when he was 20 years old. In 2012, she was appointed as executive director and executive vice president, and was promoted to vice chairman of the board of directors in 2013. On January 10, 2020, Zhu Jurong took over the burden of Zhu Mengyi and became the new chairman of the board of directors of Hopson Chuangzhan. It is understood that Zhu Jurong has two older brothers, both of whom are also working hard in the family business. Some analysis pointed out that Chaoshan people have a tradition of “preferring boys to girls”. Zhu Mengyi’s ability to hand over important listed real estate companies in the hands of young women is evident in his preference for his daughters and Zhu Jurong’s strength. The quasi “post-85” born in finance did not disappoint his fathers. In the first year at the helm, he handed over a beautiful report card in equity investment, which is a typical “one generation engaged in industry and the second generation invested.” Hesheng Chuangzhan, which she is in charge, bought shares of Ping An Insurance, Xiaomi Group, Ping An Health, HSBC Holdings, and China Mobile. As of November 19 last year, except for China Mobile’s loss of HK$186 million, all other stocks have achieved profitability. It brought a book profit of over 3.7 billion Hong Kong dollars for Hopson Development, or about 3.1 billion yuan. For comparison, in the first half of 2020, Hopson Development’s net profit was HK$5.1 billion. If we take HK$3.7 billion as the net profit yardstick for real estate companies, only 22 real estate companies outperform Hopson Chuangzhan, but their revenue is much higher than Hopson Chuangzhan. But not all private companies will choose family members to succeed, compared to how to enjoy the Midea Group, which has a market value of more than 500 billion yuan. Although the sons, daughters, and daughters-in-law of the He family are all talents, the business of Midea mainly relies on the team of professional manager Fang Hongbo. Midea Group’s 2020 semi-annual report data shows that Fang Hongbo, chairman and president, will receive 9.63 million yuan of pre-tax remuneration from the company in 2020; vice presidents Yin Bitong, Gu Yanmin, and Zhu Fengtao will be 7.65 million yuan, 3.48 million yuan, and 4.94 million yuan respectively. yuan. “Sharing” may be the most important secret of “beauty”. ▲He Xiangjian Picture Source: Midea’s official website Li Delin, the well-known financial big V and the founder of Delin News, told Yema Finance, The most critical aspect of Midea’s succession issue is to “manage one’s own power and make good use of the people who can use it.” The He family has mastered the equity and control rights, and made good use of a team of professional managers like Fang Hongbo. And the most important question under the diversified expansion of the United States is whether it can find the second and third Fang Hongbo. Midea Group may be the most adept at using professional managers in the entire A-share listed company, and family members have built a huge “Midea Department” through investment and collaboration. According to incomplete statistics from Yema Finance, the He family members currently control 8 listed companies, including 6 A-shares, 1 Hong Kong stocks, 1 Germany, and 1 NEEQ company. They have also participated in more than 10 financial companies. Institutions spanning manufacturing, automotive, medical, real estate, environmental protection, film and television, finance and other industries, and are still expanding… This model also brings enlightenment to many family-owned private enterprises facing inheritance problems in the A-share market ! Which succession model is most suitable for family-owned private enterprises? Welcome to leave comments.

Ingredients for grilled beef with guise leaves 200 gr ground beef
100 gr ground pork (half lean, half fat)
20-30 medium sized guise leaves
Purple onion, green onion
Salt, pepper, fish sauce, sugar, cooking oil You can make grilled beef with guise leaves simply with a non-stick pan. How to make grilled beef with guise leaves Take a large bowl, add ground pork, ground beef with 1 teaspoon of soup powder, 2 teaspoons of fish sauce, 1 teaspoon of sugar, minced red onion, green onion head, mix well, marinate the meat for about 30 minutes. Leaves are washed and dried.

Put a spoonful of meat on the back of the guise leaves, spread evenly and roll tightly. Use the tip of the stub to secure it. Use a bamboo skewer or toothpick to pierce the loaves.
Put a non-stick pan on the stove, spread a thin layer of cooking oil on the pan, when the oil is hot, put the beef skewers wrapped in guise leaves and fry on both sides until cooked, then remove to a plate.
Mixing fish sauce with dipping sauce: Put about 100ml of fish sauce into a bowl, add minced pineapple with 1 teaspoon of sugar, 1 teaspoon of lemon juice and minced chili, then stir to dissolve. Beef rolled with guise leaves can be eaten with rice. Especially, this dish is served with vermicelli, rolled with rice paper with raw vegetables and sour food dipped with fish sauce, so it’s perfect.

In addition to humiliation, roast duck, roast pork…Lang Son also has a rustic dish with the mountain flavor of the Tay people, which is wild shrimp. Photo: Time Gold TV Unlike common shrimp species that live in the water, wild shrimp are insects that live on tree trunks or caves and are only found in Lang Son. Photo: Vietnamese people. Lang Son shrimp has a similar shape to a shrimp but is small in size and has locust-like legs. Photo: Vietnamese people. Considered as a seasonal specialty, Lang Son forest shrimp costs up to 500,000 VND/kg at the beginning of the season. In the middle of the season, wild shrimp are cheaper, about 300-350,000 VND/kg. Photo: Vietnamese people. According to local people, wild shrimp are available around June and July. At night, this insect flies out in all directions to feed, during the day it stays in the nest. Photo: People of Vietnam To catch wild shrimp, people have to go quite far because the deeper in the forest, the more wild shrimp there are. Sometimes we have to cross hills and mountains to deep forests. Photo: Youtube However, wild shrimp are very smart, knowing that someone is approaching, they run away. The catcher must have experience to catch all the nests. Photo: Youtube Due to the high selling price, in the season, many people go to the forest to catch wild shrimp to sell to earn extra income. Wild shrimp are often processed as a drink by roasting with ginger leaves, lemon leaves or guise leaves, leaves of magnolia. Photo: Time Gold TV At pubs, each kilogram of wild shrimp can be processed into 4-5 plates, each plate is about 200,000 VND. Photo: Time Gold TV Video: Lobster is cheap only 150 thousand 1 and the truth is…. Source: VTV24

Spring rolls are very nutritious, contain a large amount of calcium, iron, vitamins A, B, C … Oriental medicine believes that hock worms have the effect of tonic blood, milk, softening, and kidney tonic… Not only have nutritional value, pork leg can also be processed in many different ways such as stewing, stir-frying, boiling, imitating civet, ham… However, a pig has only 4 front and rear legs. Meat ratio is also different, making many people wonder how to buy pork leg, which part to buy. Sohu page information, although they are the same legs, the front and hind legs have a difference in taste and sweetness. Depending on the dish, choose the type of front or rear legs accordingly. Pig’s front legs are both fat and lean, and the meat is tender. However, the forelegs often have more tendons, so they will be sweet, crunchy and have a lighter taste after cooking. It is suitable for processing dishes such as boiling, stewing, making porridge, imitation civet… The hind legs of the pig are active, the muscle structure is firm, and the lean is evenly distributed on the surface. Pork legs are suitable for filtering meat, stir-frying, cooking porridge… When comparing the meat of the two legs, it was found that the meat of the forelegs was 1/3 fat and 2/3 lean. Between the fibers of lean meat there is a thin film like beef. In terms of taste, the forelimbs are sweeter and more delicate, so the price is usually more expensive than the hind legs. In addition to choosing the front or rear legs to have delicious food, when buying pork legs, you need to pay attention to their freshness. Specifically, you can observe the color, the smell of meat. Quality pork will have a light pink to dark red color, with no rancid smell. When cutting the meat vertically, you can see the dry meat inside, the muscle is slightly tight, the skin is soft, the fat is white to slightly ivory and when you smell it, there is no strong smell of oil. In addition, when boiled, the water will be clear, large fat scum will appear and not much foam. Observing the elasticity also contributes to the perception of the freshness of the meat. When buying, you can press the meat with your fingers. If the meat is fresh, the fibers of the meat will be even, firm, not mushy, good elasticity, not leaking viscous fluid. Photo: Internet. Invite readers to watch the video: Health benefits of crispy persimmons. Source: Hanoitv.

In 2018, African swine fever broke out in China, raging for more than a year, wiping out more than half of the country’s 500 million pig herd. The pork crisis has plunged China into a severe shortage of pork. According to estimates, the price of pork in China has skyrocketed to a record, at one point increasing by 60-80% compared to before the epidemic. The thirst for pork has led Chinese livestock corporations, scientists and farmers to find solutions to increase the supply of pork. And the idea of ​​raising pigs as big as possible appeared. At that time, Chinese scientists were looking for a way to create a “super giant” pig breed. Specifically, the Animal Research Institute of the Chinese Academy of Sciences produces pigs that grow faster and with better meat by modifying their DNA code. This breed is quite strong, able to withstand harsh winters thanks to a special gene in the body. Notably, this pig breed has a huge weight, weighing from 200-500kg, even reaching a weight of 750kg. As such, they are roughly the size of a pygmy hippopotamus or a female polar bear. Chinese farmer rides on a “super giant” pig. (Photo: China Daily). Chinese farmers also joined in to help. From the end of 2019, Chinese farmers started breeding “super giant” pigs in the hope of generating higher profits. They are constantly fattening to produce pigs that are twice their normal weight. At the end of 2019, Bloomberg Once reported, a pig farm in Ho Chi Minh City. Nanning (Guangxi province, China) has successfully raised a pig weighing 500kg. At that time, if slaughtered, these pigs could sell for up to 10,000 yuan (equivalent to about 36 million dong). This level of revenue is 3 times higher than the average monthly income of the household head compared to traditional pig breeds. Since then, farmers across China have competed to breed giant pigs. The trend of giant pig farming is considered as one of the solutions to relieve stress on pork supply for Chinese people. Lin Guofa, a senior analyst at agriculture consulting firm Bric, said at the end of 2019 that the average weight of pigs at slaughterhouses on large farms had increased to 140kg, compared to with a normal weight of 110kg. As such, farms have increased pig weight by at least 14%. Profits of pig farmers at one point increased by more than 30%. Huge pig, as big as a polar bear. However, Ren Shouven, an expert at the Cattle Research Institute at the Jiangsu Academy of Agricultural Sciences, told Sputnik that he disagreed with this conclusion. According to Mr. Ren, the increase in rearing time led to a delay in the release time. And the longer it takes to breed, the more capital is needed. The sooner pork is put on the market, the more likely it is to reduce the supply shortfall. Therefore, raising huge herds of pigs does not help in the fight against pork shortage. Mr. Ren also said that this method of “fattening” pigs is against the principles of scientific breeding. Increasing the head of a pig can be much more effective than increasing the size of the animal. Moreover, mass production of giant pigs is completely inefficient because increasing meat will increase fat. But grease has a lower commercial value. Not only that, the type of pork with a lot of fat will be less quality than the meat of pigs of normal weight. In fact, “super-giant” pig farmers in China are having to taste the bitter fruit when wholesale pork prices in the country plummet. Bloomberg reported that the wholesale price of pork in China has fallen more than 40% since mid-January. The reason for the shock drop in pork prices in the country of billions of people is due to falling demand, high imports of foreign pork and the panic of many farmers selling off their pigs after the outbreak of African swine fever in this country. Huge super pigs are also considered as one of the reasons why pork prices in China plummeted without stopping. At a conference in mid-May, Qiu Huaji, head of the swine infectious disease department at the Harbin Veterinary Research Institute, pointed out that the “super giant” pig breed was one reason for the price of meat. Pigs in China plummeted. Many farmers in China say they will no longer raise super-large pigs because the price of pork has fallen deeply, in addition to the high price of feed, which has reduced profits. The giant pigs eat more than normal pigs, so the more they raise the more losses. Muyuan Foods – the largest pig producer in China – predicts pork prices in the country will continue to fall and is expected to bottom out in 2022 or 2023. Hanh Nguyen (Synthetic)

Illustration. Image source: Internet Resources: 6 tofu covers 120ml cooking oil 1 garlic bulb, minced; 1 little minced ginger; finely chopped scallions, keep the white part and the green part separate Sweet and sour sauce includes: 2 tablespoons ketchup; 6 tablespoons of water; 1/2 tablespoon cornstarch; 1/2 tablespoon sugar; 1/3 tablespoon soy sauce; 1/2 tablespoon vinegar Making: Mix the ingredients for the sweet and sour sauce together in a bowl. Cut the beans into small pieces, then fry them until golden brown. When done frying, put the beans on a plate. Remove the cooking oil, just put about 1 tablespoon of oil in the pan, then add the garlic, the white scallions; Stir-fry ginger until fragrant. Pour in the sweet and sour sauce mixture and bring to a boil. Return the tofu to the pan, and simmer until the sauce is evenly coated in the beans. Sprinkle green onions, put sweet and sour tofu on a plate and eat with hot rice. Fried bacon with fresh bamboo shoots Illustration. Image source: Internet Resources: 200 gr pork belly 200 gr fresh bamboo shoots Onions, turmeric leaves, purple onions Seasoning seeds, pepper, fish sauce, cooking oil. Making: Pork cut into bite-sized pieces (diced lead), marinated with 1 teaspoon seasoning, 1/2 teaspoon pepper. Bamboo shoots are cut lengthwise into pieces, soaked with light salted water, then rinsed several times to clean and drain. Scallions cut the root, cut into pieces. Finely chopped turmeric leaves. Purple onion smashed and chopped. Stir-fry onions and then stir-fry the bamboo shoots, season with 1/2 teaspoon of seasoning, stir again and then put the bamboo shoots on a plate. Still using the same pan, add oil, sauté the onions, then add the meat to stir-fry, then season the meat with 1 teaspoon of fish sauce. The meat is a bit scorched, you add the bamboo shoots to the island, the bamboo shoots and meat are cooked, taste the seasoning to your mouth, add green onions and turmeric leaves to the island and turn off the stove. Field crab rambutan soup Illustration. Image source: Internet Resources : Spinach Crab Spice How to cook: Wash the spinach and cut it into small pieces. After being washed, the crabs are pounded, then add water to the crushed crabs. Use a thin cloth or small mesh to filter the cooking water. Next, put the filtered crab water into the pot, add spices and stir well until the water boils. When the water has just come to a boil, we take out all the crab meat, avoid overcooking the bricks. After that, we put the crab bricks, spinach in the pot and boil again, pour the crab meat on the surface and turn off the stove.

1. Pig ear 400gr 2. Young toad 500gr 3. Kumquat 100gr 4. Lemongrass 2 branches 5. Sliced ​​ginger 1 piece 6. Red onion 3 bulbs7. 1 horn chili pepper 8. Minced chili, minced garlic 2 teaspoons each 9. Tamarind juice 2 tbsp 10. Fish sauce 4 tbsp 11. Salt, a little sugar 2. How to make sweet and sour pork ear salad Boiled pig ears tai First, you wash the pig’s ears with water, use a sharp razor blade to remove the dirt on the pig’s skin. Then, use a razor to shave off all the hair on the pig’s ears. You wash 1 lemongrass and smash it. Peel and slice 1/2 of the ginger root. Put the washed ginger, lemongrass and pork ears in a pot with 1/2 teaspoon of salt, and cover with water. Illustration. Turn on the stove, turn up the heat and let the pot boil for about 10 minutes, then turn off the heat. Take out the pig’s ears and soak them in a bowl of ice cold water for about 5 minutes to keep them crispy. Then, cut the pig’s ears into small pieces, long enough for the mouth. 3. How to prepare pig ears for better quality pork ear salad The first thing you need to know is how to prepare the pig’s ears so that they are clean and neat to prepare for attractive salads. When buying pig ears, you should choose ones that are bright, firm, have good elasticity, especially without strange odors, and should be purchased in places with reputable and trusted stores. When buying pig ears, you must first deal with the hair on the pig’s ears, usually outside the store, people have already handled it for you, but to ensure absolute safety, you should prepare 1 With a small razor, shave again to remove all remaining hair, stuck on the pig’s ears and then rinse with water. After that, you can choose the following popular ways to clean pig ears depending on your conditions and conditions! You use a mixture of salt and lemon or vinegar to form a thick paste, then use your hands to apply that mixture on the pig’s ears and rub it thoroughly, then rinse with water and then soak in salt water for 10-15 minutes to remove odors. You can use flour, tapioca flour to cover the whole pig’s ears and then use your hands to rub the dirt to be absorbed by flour, tapioca starch, you can observe that there is a layer of foam, you just need to wash it. The foam goes away, repeat that operation many times until you feel clean. In addition, you can use crushed alum and then dilute it with a little salt water to soak the pig’s ears for 20 minutes to release all the dirt and then wash it several times with clean water. When the preliminary steps are completed, cook a pot of water about 1 liter of water and then boil the drained pig ears for 15-25 minutes, you can add 1 tablespoon of salt during the boiling process. After the above time, you take out the pig’s ears and then cut the yarn to taste, it’s best to cut it at a length of 4-5cm, about 1 index finger is okay. Wash the kumquats, remove the stem and cut them in half. Onion peeled and sliced. Chili peppers and lemongrass washed, chopped into small circles. 4. Make salad dressing Put in the pan 4 tablespoons of sugar, 4 tablespoons of fish sauce and 2 tablespoons of tamarind juice. Cook while stirring the mixture over medium heat. When the mixture starts to boil, add 2 teaspoons of minced chili and 2 teaspoons of minced garlic, continue to stir for about 90 seconds and then turn off the heat. 5. Finish the dish You prepare a large bowl or a large deep plate. Put the boiled pork ears, toads, red onions, peppers, kumquats, the sliced ​​lemongrass into a bowl/plate and drizzle the fish sauce you just made. Use chopsticks to mix the ingredients. So you have finished the sweet and sour pork ear salad! Crispy pork ears, combined with sour toad and sweet, spicy fish sauce will definitely not disappoint you. Just thinking about it makes the salivary glands active.

In the household basket of Vietnamese people, meat is an indispensable food source because it is rich in protein, vitamins and minerals. On hot days, the COVID-19 epidemic continues to be stressful, pork and chicken are always present in daily meals, helping to enhance nutrition and improve the body’s resistance. There are many companies in the market that offer these products. But consumers always give preference to buying meat products with brands and sold at modern shopping channels, meeting the conditions for preservation. Meat counters at VinMart supermarkets/VinMart+ stores are chosen by many consumers At the system of nearly 500 VinMart supermarkets/VinMart+ stores in Ho Chi Minh City, consumers are familiar with the brand of clean pork MEATDeli and fresh chicken 3F. The production capacity of these two enterprises is increasingly improved to be able to meet both quality and quantity for the dynamic market of nearly 10 million people in Ho Chi Minh City. Food is always fresh, full of nutrition, the whole process of raising to slaughter is closed. Mai Thu (living in Phu Nhuan district, Ho Chi Minh City) chooses to buy fresh chicken at VinMart supermarket, Phan Xich Long shares: “Since the COVID-19 pandemic, I have only bought clean chicken and pork in supermarkets, with clear packaging and labels of origin, feeling assured about food safety and health for the whole family.” . A meat stall manager at VinMart Thao Dien said: “On May 31, the purchasing power of clean pork and fresh chicken products increased by 40% compared to normal days. These two products are the most chosen by consumers compared to other meat products.” . VinMart staff/VinMart+ stores continuously add meat to the shelves in the face of increased purchasing power According to nutritionists, chicken has the healthiest nutritional value, high in energy. The excellent source of protein, the low calories and saturated fat in poultry make for a healthy side dish. Therefore, it is understandable when the consumption of cool pork and fresh chicken increases sharply, in which 3F fresh chicken is the most popular. MEATDeli clean pork and 3F fresh chicken are both produced under the fully integrated model of the 3F integrated chain (Feed – Farm – Food). This entire closed supply chain ensures that fresh, delicious and safe meat products reach consumers. In particular, the clean pork processing complex from Europe meets BRC standards – the world’s leading standard for food safety. Pork after processing will be cooled and packaged with Oxy-Fresh technology at the factory to prevent bacteria from entering. To keep all the nutrients and optimal taste of meat, MEATDeli clean pork products are always stored at 0-4°C from the factory to the consumer. 3F fresh chicken ensures a clean source of chicken that meets the “three nos” standards: no growth hormone, no antibiotic residues, no pathogenic microorganisms to keep the product fresh and safe throughout the shelf life. Products owned by 3F VIET Company is one of the leading domestic enterprises providing poultry products such as packaged fresh chicken and processed chicken products. 3F VIET owns a complete system, from hatcheries, hatcheries, meat farms to large-scale food processing and packaging facilities, meeting strict environmental and food safety standards. Across the VinMart/VinMart+ system of Ho Chi Minh City, MEATDeli provides nearly 30 varieties of fresh and rich pork (with two standard and premium lines): pork loin, cutlet, loin loin, st. Louis, papa… Pork product line with convenient, time-saving solutions for housewives such as: pre-marinated fresh ground meat, pork for braised dishes, pork for stir-fry… Sweet meat, full of traditional flavors: spring rolls, banana leaf spring rolls, green chili pepper rolls…

At the system of nearly 500 VinMart supermarkets/VinMart+ stores in Ho Chi Minh City, consumers are familiar with the brand of clean pork MEATDeli and fresh chicken 3F. The production capacity of these two enterprises is increasingly being improved to be able to meet both quality and quantity for the dynamic market of nearly 10 million people in the city. Food is fresh, full of nutrition, controlled by the entire process from breeding to slaughter to ensure a closed system. Ms. Mai Thu (Phu Nhuan district, Ho Chi Minh City) has just chosen to buy fresh chicken at VinMart supermarket Phan Xich Long shared: “Since the Covid-19 epidemic, I have only bought clean chicken and pork in supermarkets, packaging, clearly label the origin, feel assured about food safety and health for the whole family”. This is also the common opinion of many consumers. Therefore, MEATDeli clean meat products and 3F fresh chicken are sold out wherever they go. The manager of the meat stall at VinMart Thao Dien supermarket said: “On May 31, the purchasing power of clean pork products and fresh chicken increased by 40% compared to normal days. These two products are the most chosen by consumers compared to other meat products.” According to nutritionists, chicken meat has a healthy nutritional value with high energy and health. The excellent source of protein, the low calories and saturated fat in poultry make for a healthy side dish. Therefore, it is understandable when the consumption of cool pork and fresh chicken increases sharply, in which 3F fresh chicken is the most popular. MEATDeli clean pork and 3F fresh chicken are both produced under the fully integrated model of the 3F integrated chain (feed – farm – food). This entire closed supply chain ensures that fresh, delicious and safe meat products reach consumers. In which, the European technology clean pork processing complex meets BRC standards – the world’s leading standard for food safety. Pork after processing will be cooled and packaged with Oxy-Fresh technology at the factory to prevent bacteria from entering. To keep all the nutrients and optimal taste of meat, MEATDeli clean pork products are always stored at 0-4°C from the factory to the consumer. 3F Fresh Chicken ensures a clean source of chicken that meets the “3 nos” standard: no growth hormone, no antibiotic residues, no pathogenic microorganisms to keep the product fresh and safe throughout the shelf life. Products owned by 3F Viet Company is one of the leading domestic enterprises providing poultry products such as packaged fresh chicken and processed chicken products. 3F Viet owns a complete system, from hatcheries, hatcheries, meat farms to large-scale food processing and packaging facilities, meeting strict environmental and food safety standards. Across the VinMart/VinMart+ system of Ho Chi Minh City, MEATDeli provides nearly 30 varieties of fresh and rich pork (with 2 standard and premium lines): pork belly roll, cutlet, loin rib, st. Louis, bacon… Pork product line with convenient, time-saving solutions for housewives such as: pre-marinated fresh ground meat, pork for braised dishes, pork for stir-fry… Product line Products of Gio Cha are juicy and delicious with traditional flavors: spring rolls, banana leaf spring rolls, green chili pepper rolls…

Illustration The filling of this dish is not too picky. I usually grind the shoulder meat with dried onions, then mix it with finely chopped scallions, marinate some delicious fish sauce, main noodles, and pepper. If you want to add more “taste”, we should mince a little more young leaves mixed with meat. After letting the filling soak in the spices for a while, we can wrap the patties. There is an interesting thing, both guise leaves and river bones have different color characteristics of two-sided leaves. One side is dark green, one side is lighter in color and the petiole is quite hard. When wrapping the rolls, we should turn the light green side in, and the dark green side out so that the patty has a nice color. Spread a leaf, we put the spoonful of filling just enough with the leaf and then roll it evenly. After rolling the patty, the smart housewife often takes the leaf stalk to tighten the patty so it doesn’t fall apart. Put the pan on the stove, wait for the oil to be hot, then gently put the fried rice in it. Note that you should put the part with the edge of the leaf rolled in first. Remember to fry on low heat and turn it over with your hand so that the patties are evenly cooked. When the sausage is cooked, take it out on a plate with greaseproof paper and place it on a flat plate. Lot leaves, river bones eaten with rice and vermicelli are all suitable. Pick up a piece of golden, stretchy spring rolls, dip into a bowl of fish sauce mixed with lemon pepper and chili, we slowly enjoy. The flavor of the fragrant patties brings up the taste of the guava leaves, the river bones, the soft and fatty texture of the meat… it’s a real treat. If eaten with vermicelli, the dipping sauce is as light as the bun cha dipping sauce. Some people prefer grilled basil leaves because they don’t like the characteristic scent of river bones. However, with vermicelli with fresh bamboo sticks, the river bone cake is really delicious. This is also the “attractive” dish of some bun cha restaurants in Hanoi. In addition, river bone pork rolls are also combined by housewives with rice paper soup. The bowl of rice paper soup has a completely new flavor and color when it is dropped a few pieces of pork loin leaves on top. Cha la lot, river bones are not only made with pork, mothers also create a cute variation with beef patties. To make the patties sweeter and softer, we should blend pork with beef or mix diced pork fat into the filling. After rolling cha with guise leaves, river bones, we can bake it on a charcoal stove. When the leaves turn yellow, the meat is soft, and the fat is secreted out of the patties. Remove the patties from the blister, soak in a bowl of sweet and sour dipping sauce and pickle, we enjoy with vermicelli. If eaten with rice, beef patties with guise leaves, river bones just need to be dipped with salted fish sauce sprinkled with pepper. Although it is a simple dish, it has its own special flavor. Sometimes, I ask myself, does anyone still remember the taste of the dish with guise leaves and river bones?

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

Processing pork products at Vinh Anh Food Technology Joint Stock Company, Thuong Tin district (Hanoi). According to Anova Feed Joint Stock Company, on May 24, in the North, the price of live pigs in the whole region ranged from 64,000 to 71,000 VND/kg. In the central region, also recorded from 67,000 to 72,000 VND/kg. In the South, the transaction remained in the range of 67,000 – 69,000 VND/kg. A pig farm owner in Thanh Ba – Phu Tho said that the price of live pigs in the area tends to decrease, currently at about 69,000 VND/kg for grade 1 pigs. If pigs are raised by the people themselves, the price is only from 64,000 to 64,000 VND. 66,000 VND/kg and commented that hog prices may continue to go down due to the slow consumption situation due to the COVID-19 epidemic. While the price of live hog tends to decrease sharply, the price of meat on the market in Hanoi is still quite high. According to the owner of a pork shop in the market in Yen Hoa ward, Cau Giay, Hanoi, the price of delicious pork is currently ranging from 130,000 to 150,000 VND/kg. Specifically, the price of delicious ribs is 150,000 VND / kg, lean shoulder meat is from 140,000 -150,000 VND / kg, pork butt is 130,000 VND / kg, pork leg meat is 140,000 VND / kg… last month. At the supermarket, the price of pork has decreased but is still at a high level of 116,000 – 155,000 VND/kg, even young ribs are still at 200,000 VND/kg. Specifically, lean butt meat is 120,000 VND/kg, lean thigh is 142,000 VND/kg, shoulder lean is 155,000 VND/kg, lean ground is 149,000 VND/kg, shoulder is 116,000 VND/kg…

The pork belly dish when cut on the plate (Photo: Tran Thuy) Here is how to make grilled pork belly by Tran Thuy – a Viet Kieu in Germany. Resources: 1kg fresh bacon, basil, fish sauce, main noodles, pepper, baking powder (backpulve), lemon, salt, vinegar. Making The purchased meat is washed, patted dry, turned over and sliced ​​along 4 lines, 1.5 cm deep to marinate. – 1 teaspoon of five flavors, a little pepper, a little main noodles, 1 teaspoon of fish sauce pho. Mix the mixture and then use a brush to spread evenly over the surface of the meat and around. Leave the meat face up so that the spices infuse and dry for about 45 minutes. Marinate the spices to infuse and place the marinated meat face down on a cutting board lined with absorbent paper so that it is flat – Take a large pan, pour about 25ml of water, 1 teaspoon of salt, 1 teaspoon of white vinegar, bring to a boil. Put the meat on the skin so that the water just covers the skin, boil for 7 minutes. – Lift out, place the marinated meat face down on a cutting board lined with absorbent paper so that it is flat, because it will not turn over. Shave the entire skin the first time to make it very thin – When the meat is still warm, use a sharp knife to scrape the entire surface of the skin for the first time to make it very thin. Remember to shave even around the edge, shave back and forth like a plow, the tip of the knife goes down quickly to form scratches on the skin surface. – Take a teaspoon of salt and sprinkle evenly on the surface of the skin. Cut a small piece of lemon close to the salt and skin, let it infuse for 45 minutes. Turn the oven on the lower heat to heat the oven to 100 degrees for 10 minutes, put the meat on top in the middle of the oven – Continue to shave a second time for thin skin. Take another teaspoon of salt mixed with 5g of baking powder and sprinkle evenly on the surface. Take a small piece of lemon and rub it evenly. Leave to infuse for at least 3 hours to dry. _ Turn the oven on the lower heat to heat the oven to 100 degrees for 10 minutes, place the meat on top in the middle of the oven. Bake for 20 minutes, then increase to 140 degrees, bake for 20 minutes so that the meat is cooked deep inside, not shriveled, when cooked, the meat is still pink. Then leave to 160 degrees for 20 minutes. Total about 1 hour (depending on the oven). Look at the underside of the cooked meat, or poke it horizontally with chopsticks and see no pink juice coming out. When it explodes, we turn off the oven, pull the meat out to cool and then chop it on a plate. – Continue to accelerate to a straight 250 degrees. At this point, my skin exploded like popcorn, for about 10 minutes. When it explodes, we turn off the oven, pull the meat out to cool and then chop it on a plate. In fact, the whole family can’t get bored eating right now. The skin is crispy, the meat is still pink and sweet, the taste is rich, eating with sour food is very expensive for the whole family.

1. Con market area , Quang Trung ward, Hai Duong city at the following location and time: – Ms. Xue’s vegetable shop (next to the flower row), 8 am on May 14, 2021. – Ms. Hanh’s vegetable shop (vegetable row), 8 o’clock on May 20, 2021. – Ms. Oanh’s pork shop (a row of pork stores), around 8:30 a.m. – 8:30 a.m. on May 20 and 25, 2021. – Fish, egg, vegetable shop, Ms. Hanh (opposite the market’s toilet), at 8:00 am on May 20, 2021. – Stores of rice and squash, Ms. Huong, on the sidewalk of Cho Con street, address about 25 or 27 Cho Con street (opposite Mr. Toan’s house selling coal, No. 38 Cho Con) and Duck shop on Cho Con street’s sidewalk (in front of the door). Mr. Ao’s house), address 25 Cho Con street), during the period from 8:30 a.m. to 8:00 a.m. on May 25, 2021. 2. An Ninh market area , Quang Trung ward, Hai Duong city from 8:30 a.m. to 9:00 a.m., May 26, 2021 at the following locations: + Vegetables and perch of Ms. The. + The potato shop of the young couple and the taro shop next door, both rows of potatoes are located in the middle of the market, opposite the row of butchers. Previously, Hai Duong City recorded 1 case of COVID-19 detected through a community screening test at Pham Hong Thai, Quang Trung ward, Hai Duong city. Patients often go to An Ninh market, Con market, and exercise in the afternoon at Bach Dang park.

1 kilogram of termite mushrooms is equal to ten kilograms of pork In An Hoa hamlet, Dong Hoa Hiep commune (Cai Be district, Tien Giang province), Mr. Ba Chan (Tran Van Chan, 60 years old) is considered a person who is quite knowledgeable in the profession of “hunting termites”. Many people said, in the mushroom season, while people rushed to rummage through the shore but could not find any mushrooms, Mr. Ba Chan leisurely walked behind, smoking while walking and still spitting out kilograms. mushroom batch. Mr. Ba Chan said: “For a long time, gourmets only love termite mushrooms that grow naturally in the gardens of the Southwest region. Mushrooms in the Southeast and artificially grown mushrooms sell for only 250,000 VND – 300,000 VND/kg, but they criticize them because they think they are not chewy and not as sweet as natural mushrooms. In the past few days, traders have shot news, anyone who can pull out termite mushrooms, they buy it for 1.4 million – 1.5 million VND/kg. Hearing this price, everyone went up to their intestines, took the effort to find it, but there were no mushrooms. Termites mushrooms are actively hunted by people “If the current average price of pork is only 140,000 VND/kg, the price of fresh, grade 1 giant freshwater prawn is less than 200,000 VND/kg, the termite mushroom price is from 1.4 million VND to 1.5 million VND/kg. too terrible,” said Mr. Ba Chan. Mr. Nguyen Van Hiep (An Hiep commune, Chau Thanh district) – a termite mushroom hunter said: The termite mushroom is increasingly scarce. Years ago, the quiet old coconut gardens in Chau Thanh, Giong Trom and Mo Cay districts grew many termites. Mushrooms often grow in coconut gardens with many rotten coconut leaves and high mounds. Where termite fungus grows, there is always a termite nest underneath. But the renovation of old coconut gardens, mixed gardens, plus the use of chemical drugs by gardeners in farming, so many termite nests were destroyed, termite fungi also reduced production, from which the price was sky-high. According to Mr. Hiep, termite mushrooms are popular with many people because they can be processed into many dishes, from popular to high-class in specialty restaurants. When termite mushrooms were still popular, on the occasion of the Doan Ngo New Year on May 5th, gardeners picked up termite mushrooms and brought them home, washed the soil, soaked in salt water to disinfect, then lightly fried with pork fat to make pancakes. considered a “delicious cat” dish. In the coconut land of Ben Tre, many people also bring um termite mushrooms with leaves, coconut milk, which is considered by connoisseurs to be many times more delicious than um eel. More sophisticated, specialty restaurants in the West also have seasoned termite mushrooms wrapped in leaves, grilled fish fat on a charcoal stove, a plate of less than 20 mushrooms priced at 100,000 VND-150,000. More simply, many people use termite mushrooms instead of meat and fish to cook soup with garden vegetables such as centella asiatica, spinach, spinach, etc., all of which are very tasty. Many vegetarians also think of a way, buy termite mushrooms to clean and then dry, to eat gradually all year to reduce cravings for specialty mushrooms. Strange stories about termite mushrooms According to Mr. Ba Chan, from the past, the gardens of Tien Giang, Ben Tre and Vinh Long have been considered as “mushroom mines”. But termite mushrooms are very strange plants. The termite fungus appears only once a year. Pay close attention, from the end of the 4th lunar month, if there are “old rotten rains” in a row for 2-3 days, then the sun has just warmed up again, in the early morning, you can hear the cold wind blowing under the trees. in the garden, that’s when the termite fungus emerges. In addition to deliciousness, termite mushrooms are also enjoyed by people because of strange stories about this natural product. But the most popular termite fungus is on the occasion of the Lunar New Year, May 5, AL, then lasts until the end of June, the season ends. Last year the termite fungus appeared anywhere, at any time, the following year it also appeared according to the same location cycle, date and time, not wrong at all. That’s why professional termite mushroom hunters often remember the place where last year’s mushrooms were plucked so that they can get there early next year, break tree branches or cut coconut leaves upside down on the predicted land where mushrooms will grow to make a mark. . This is an unwritten rule of termite mushroom hunters: If you see a place where there are tree branches, coconut ships, or other people’s bamboo scrubs to make a mark, do not jump in and pull mushrooms. But now this strange law is only valid for people in the same hamlet, and no one is obeying the termite hunters from other places, so every year there is a fight because of a dispute. win termites. Referring to the story that people often call each other that termite mushrooms are “ghost mushrooms”, not everyone can find and pluck them, Mr. Ba Chan laughs, explaining: The growth cycle of termites is very short. From the middle of the night, the termite fungus in the deep ground slowly crept up to the surface. Around 5 – 6 am, the mushrooms begin to grow, by 9 – 10 am, they will bloom, about 11-12 hours will be destroyed. Therefore, people who go to pick mushrooms have to go from the time it is still foggy, some people have to use flashlights, coconut leaf torches to pull mushrooms, for fear of being late, others will pull them all. Because the top of the mushroom cap is dark gray like the color of the soil in the garden, it is difficult to detect, especially in the twilight at dawn. Mr. Ba Chan added: “When termites were still growing a lot, every season the story of the predecessors did not see it, but the people behind saw it and pulled out a few kilograms of it, which often happened. There are even many people who pass 2-3 times past the growing mushrooms, kicking broken mushrooms without detecting, but other people see them. Or there is someone who is most admired, respected as “a master hunter of termite mushrooms” because he can smell the “smell of termites” from a distance of 20m – 30m. Many people also embroider termite mushrooms which are very “sacred” if they use their hands to pull out the mushrooms, the next year the mushrooms will continue to grow. But using a knife, a hoe, a shovel to dig up the root of the mushroom, it will never grow again. The truth is that from time immemorial no one has been able to explain why termites are incompatible with steel tools. According to people with long experience in hunting termite mushrooms, when pulling the new shoots out of the ground (with the highest selling price), they often use thin bamboo sticks to dig up the base of the mushrooms, never using a knife. iron and Steel. Termitomyces albuminosus, scientifically known as Termitomyces albuminosus, is a symbiotic fungus with termites, where there are termites, there are termite fungi. From the termite nest located deep in the ground, when the weather is favorable, it will secrete meow to develop into a fungus. Depending on the size of the termite nest, the fungus will grow more or less. Termite fungus is divided into subspecies: black termite fungus, white termite mushroom and yellow termite mushroom, in which black termite fungus (most common in the Southwest region) is the best termite fungus. In addition to being food due to its many nutritional values ​​such as rich in calcium, phosphorus, iron, protein and other nutrients, termite mushrooms are also used as medicinal herbs. Documents show that termite mushrooms are beneficial for sick and elderly people, improving immunity against cancer cells, and lowering blood sugar if eaten regularly. In addition, termite mushrooms are also beneficial for menstruation and women’s skin, so they are often used as cosmetics.

Mon sticky rice with sweet and sour meat. Bacon is most suitable for cooking sweet and sour meat. You should choose lean meat, preferably the belly (the sole) has a very thin fatty part of the tail, close to the lean part and skin, eating without getting sick. After washing, cut the meat into bite-sized chunks. Next, you add chicken eggs and cornstarch, mix well and then deep-fry. With 500 grams of meat, you use 2 eggs, 1 tablespoon of cornstarch. No need to make sweet and sour sauce. You can use packaged sweet and sour ribs sauces for quick. You add sliced ​​ginger, scallions and sweet and sour sauce to the fried meat, mix well. At the same time, instead of cooking sticky rice, soak the sticky rice in filtered water for about 1 hour. After that, you take out the sticky rice, wash it again and check the moisture, feel that the glutinous rice seeds are slightly expanded. You put the glutinous rice in a deep dish, arrange the bacon mixed with sweet and sour sauce on top, then put it in the steamer, steam for about 30-40 minutes. Cooked sticky rice soft, flexible. Bacon has a sweet and sour taste, does not get bored, the outside is crispy and crispy due to fried corn flour, creating a fragrant aroma. According to the Star

Following the above decrease, the price of thin pork (wholesale pig/jaw) of grades 1 and 2 also dropped sharply by about 12,000-15,000 VND/kg, to 85,000 VND/kg grade 1 and 78,000 VND/kg grade 2, respectively. However, the price of mixed pork belly has not decreased much, only about 5,000 VND/kg. Specifically, the previous sausage from 90,000 VND/kg to 85,000 VND/kg; drumstick drumsticks 85,000 VND/kg to 80,000 VND/kg, lean chips 110,000 VND/kg to 105,000 VND/kg. Particularly, young ribs still keep the price of 150,000 VND/kg, while before it was at 145,000 VND/kg. Explaining the above disproportionate price reduction, Mr. Tien said that normally, when the price of pigs goes down, the price of thin pigs will also drop directly, even if the reduction is more than the price of live pigs. Particularly, mixed pork usually does not decrease immediately, but gradually, on the contrary, the increase will also be gradual because traders and traders have signed contracts with each other in advance for a fixed period of time. Retail pork prices are still high, making consumers wonder. That is also the reason why small traders in some retail markets said that the price of pork of all kinds they sold has not decreased much, some places only decreased by about 5,000 – 10,000 VND/kg. Co Nhi, a small pork trader at Go Vap market (HCMC), said that for more than a week now, she has been importing wholesale pork at a high, unchanged price, about 117,000 – 125,000 VND/kg. Therefore, the retail price of pork remains high: young ribs 180,000-190,000 VND/kg, bacon 155,000 – 160,000 VND/kg, thighs 110,000 – 120,000 VND/kg… “The wholesale price of pork has not decreased, so I still keep the selling price. Prices of ham, ribs, and bacon are still high, so customers buy less and consumption is slow. Accordingly, the amount of imported goods also decreased from 100 kg/day to only 40 kg/day. Only when the wholesale price of imported pork and snakehead meat decreases, the retail price will decrease accordingly, which can stimulate buyers to increase pork consumption again,” Ms. Nhi said. Mr. Nguyen Dang Phu – Deputy General Director of Vietnam Vissan Animal Industry Joint Stock Company, also assessed that the sales force for pork products is currently very slow, the company has to reduce the price of all kinds of young ribs and cutlets by 15%. , pork belly pulled ribs… to stimulate purchasing power. Meanwhile, in the same market, the price of pork varies from place to place. At Base Market 26A (Go Vap District, some stalls quote the price of young ribs VND 165,000/kg, bacon 120,000 VND/kg, thighs 100,000 VND/kg… But another stall is not far away, the seller quoted the price. higher than 20,000 – 25,000 VND/kg, specifically: 180,000 VND/kg baby ribs, 140,000 VND/kg bacon, 120,000 VND/kg thighs… As explained by the small traders, the retail price of pork depends on each market, both wholesale and retail markets. At the beginning of the session (3 – 4 am) pork prices will be high and prices will decrease at the end of the session (6 – 7 am). Some retail sellers will watch out for wholesale markets to import “dropped goods” at cheap prices and sell cheaply to push goods; and those who import goods early, the meat is delicious, the price is higher, so they are forced to retail at a high price. “This whole week, I imported thin pigs with a constant price of 105,000 VND/kg, not 78,000 – 85,000 VND/kg. Not to mention, the purchasing power is slow, there is still a lot of meat left in the afternoon so I have to sell it all cheaply to the shops; The price at the beginning of the session, at the end of the session, is not much profit,” explained Ms. Thuyen – selling pork at Cho Base 26A. As noted by us, meat prices at some slaughterhouses also remained high. For example, in Vissan, even after the reduction of pork, it is still quite high. Pork ribs 275,000 VND/kg reduced to 210,000 VND/kg, pork belly 205,000 VND/kg reduced to 175,000 VND/kg, thigh meat 166,000 VND/kg reduced to 145,000 VND/kg… Branded packaged pork… Meat Deli is even higher: thigh 152,000 VND/kg, pork belly 192,000 VND/kg, cutlet 124,000 VND/kg, pork leg boneless 160,000 VND/kg… (According to Women in HCMC)

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)

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.

Materials to prepare: – 700g young ribs sườn – 1 tablespoon cooking oil – 1 onion – 2 teaspoons ginger, cut into thin and long slices lát – 1 tablespoon soy sauce – 1 tablespoon finely chopped scallions – 3 tablespoons homemade black bean sauce How to make black bean sauce – 70g fermented black beans – 110ml cooking oil dầu – 1 stalk of scallions, finely chopped – 3 slices of ginger – teaspoon pepper – 3 tablespoons fresh chili, finely chopped – 2 tablespoons garlic, minced – 1 tablespoon soy sauce – 1 tablespoon rice wine – teaspoon sesame oil dầu – a pinch of sugar – a pinch of salt Doing: Make black bean sauce – Wash the black beans. Dry the black beans with kitchen paper. Cut the black beans into small pieces. – Turn on the stove. Put green onion, ginger and pepper in the pan. Pour in the oil and then keep the heat on medium. When the scallions and ginger turn brown, take them out, remove all the pepper and discard. – Put the fermented black beans and all the other ingredients for the sauce into the oil pan. Saute for about 2-3 minutes. Braised pork ribs – Put the ribs in a pot of cold water. Boil pot. Use a spatula to skim off the foam on the surface of the pot. Then pour the water in the pot. Pour the ribs into a clean bowl and set aside. – Pour oil into a clean pot. Put on medium heat. Fry onion and ginger until onion and ginger are soft. – Stir-fry the ribs. Add black bean sauce and soy sauce. Pour hot water into the pot (just enough to cover the ribs). Close the pot lid. Leave on low heat for 40 minutes. – Set the heat to high, then cook until the water in the pot is reduced by half and thickened. Stir-fry the scallions and then transfer the ribs to a plate. – Enjoy. Eat with hot rice. NOTE If you have leftover black bean sauce, you can store it in an airtight container and use it within 2 weeks. – If you want, you can use store-bought black bean sauce. You may need to adjust the amount of sauce to taste.

VOV information, from the Lunar New Year up to now, the price of live pigs has continuously decreased. The live hog price is currently at its lowest level in a year, while the downward trend continues. Currently, the price of live pigs in the North ranges from 67,000-70,000 VND / kg. In the Central, Central Highlands and the South, the live pig price is 70,000-72,000 VND / kg. Experts assessed that the price of pork decreased because the domestic supply was initially assured, the re-herding in localities took place smoothly, the source of imported frozen pork was still large, directly competing with the source. domestic livestock “hot” pork. However, the market is still volatile with the risk of African swine fever and rising animal feed prices due to rising world raw material prices. Young cicadas cost half a million still expensive Cicadas in early summer are expensive (Photo: Dan Tri) Young cicada is a popular dish, familiar in many villages, but recently, they have become a specialty in the city. According to Dan Tri Newspaper, the source of cicada consumption is mainly restaurants, pubs and specialty shops specializing in forest products. Prices of ticks are increasingly being pushed up due to insufficient supply and demand. In the early summer, cicada nymphs, also known as young cicadas, were actively sold on the internet market for 400,000-500,000 VND / kg. Animal feed prices have risen sharply Recently, the price of a series of animal feed has increased sharply, causing many difficulties for both businesses and breeders of pigs, chickens, ducks, fish, shrimp … According to the Law of Ho Chi Minh City, in animal husbandry, the cost of feed accounts for 60-70% of the production cost, so when the price of food increases, the production cost will increase. The decrease in supply is due to the fact that many breeders do not dare to re-herd, plus the increase in production costs will push the selling price of finished products (pork, chicken, duck, …) up. Airfares have plummeted, increasing fees for passengers After the ceremony of 30/4, the air ticket price dropped sharply, many stages were less than half a million dong / ticket. The reason is that the demand for travel has decreased, plus the outbreak of Covid-19 disease in some localities has also made many people travel restricted. This causes airlines to adjust fares on routes to stimulate demand for travel. The airlines simultaneously increased fees with passengers flying. (Photo: Dan Tri) Meanwhile, Vietnam Airlines, Pacific Airlines, Vasco and Bamboo Airways will increase the system administration fee by 100,000 VND / flight. And passengers will have to bear this fee. According to the airlines, the increase of system administration fee is to adjust to the current market, helping the airline improve service quality, especially the ticketing system is better operated. Selling sports equipment, mounting baffles, shipper “cashing in” season Translating Covid-19 causes limited outdoor and collective sports activities. But this situation is an opportunity for people in the sports equipment business to develop online sales. The service of installing partitions and bathing was also active when the epidemic broke out again. Many stores do business, manufacture partitions, “single blast” showerheads in recent days. Companies that provide home disinfection spray services record orders increase by dozens of times compared to normal days. The outbreak of Covid-19 made business people afraid to go to crowded restaurants. This caused shipper’s orders to skyrocket these days. Mask dealers massively discharge inventory After a long period of silence, the groups of buying and selling masks have had the opportunity to become active again in the last few days with the appearance of Covid-19 positive cases in the community in some localities. Mask-men who hugged their products since last year have not been able to discharge the new service to take advantage of opening warehouses to discharge inventory and also not forgetting to raise prices. In the group specializing in wholesale masks on social networks, a medical mask agent offered a price of 1.2 million VND / carton (50 boxes of 50 pieces per carton). This price is about 300,000-400,000 VND / barrel higher than when the Covid-19 translation was temporarily quiet. The price per box of wholesale masks is about 24,000 VND / box. Plum rice is as cheap as giving it to still ineffective, plums with whole branches are expensive to sell out Every year, the price of rice plums in the garden is from 8,000-20,000 VND / kg, this year, the price of plums has decreased sharply to only 1,000-2,000 VND / kg. Although the price is as cheap as for this type of plum, this plum is still in the garden. There is a set of plum rice branches sold for 500,000 VND and still sold out. (Photo by Nhat Thanh) Meanwhile, plums with whole branches in set are extremely popular. Plum branches with ripe fruit and green leaves are being sold for quite a high price, from 250,000 to 500,000 VND / set depending on large and small branches. Massively liquidate cheap hotel and villa vouchers Although they had planned and closed the purchase of travel and resort combos, many people had to suspend the trips because of the epidemic fear. Currently on forums and groups, more and more information appears for sale, liquidation and discount of resort vouchers at luxury hotels and villas with surprisingly cheap prices. Some even accept to liquidate a loss of tens of million dong compared to when buying. With a lotus flower sauce of thousands of petals, Ha Thanh sisters were looking for them In 2019, the world of lotus lovers stirred when social networks appeared with the image of a lotus planted in a giant flower pot. In particular, this flower not only has a few petals or 100 petals like a traditional lotus, but has up to 1,000 petals. A lotus seed of a thousand petals costs 400,000-500,000 VND, and a lotus pot costs up to a million VND. This flower is causing fever (photo: Truong Dieu Anh) Nowadays, instead of selling plants or tubers, many people sell flower-cut lotus flowers like traditional lotus varieties. The price of a thousand-petaled lotus is quite expensive, up to 150,000-200,000 VND / 5 flowers, 5-7 times more expensive than ordinary lotus depending on type. Although it is quite expensive, but the thousand-petaled lotus is still actively bought by women. The western sorghum spilled into Hanoi The millet fruit only appears in the West once a year. At the end of April of the calendar year, the cassava fruit starts to ripen, and is sold by many small traders on the internet market at a fairly affordable price. This year, saffron appeared more in Hanoi. In previous years, the price of saffron at the beginning of the season was sold at a more expensive price, about 55,000 VND / kg. But this year, due to the influence of the Covid-19 epidemic, the price decreased to 40,000 VND / kg at the beginning of the season. The more in the main season, the price of saffron decreases even more, only about 20,000-25,000 VND / kg. Hanh Nguyen (Synthetic)

The prices of clean meats at supermarkets are more expensive than in traditional markets, but still remain at the old prices. At traditional markets, supermarkets, food products, green vegetables and basic necessities are still plentifully sold, but according to many small traders in Hanoi, goods are consumed slower than in Vietnam. there are no cases of COVID-19 infection in the community. Purchasing power in the market decreased by 20-30% compared to before the epidemic. “Currently, Thai mango prices are still stable, delicious types are sold at 45,000 – 50,000 VND / kg, medium types from 35,000 – 40,000 VND / kg; Saigon mango prices range from 60,000 to 65,000 VND / kg. The price of imported apples has inched more. If in the past, the price was from 90,000 – 100,000 VND / kg, now it increases by 10,000 VND / kg; Delicious type is currently selling for 150,000 VND / kg. The price of Envy apple is from 180,000 to 200,000 VND / kg, an increase of 10,000 – 20,000 VND / kg compared to before ”, said Pham Thi Ngo, a fruit trader in Hang Bun street, Hanoi. According to Ms. Pham Thi Ngo, due to concerns about translation, purchasing power decreased from 30 to 40% compared to before, because people are less likely to go to the street. Number of customers buying by phone is negligible, except on the first and full moon holidays. In the hot weather, the price of oranges and tangerines increased from 5,000 to 10,000 VND / kg compared to before. Saigon orange price is 60,000 VND / kg; sweet tangerine is 70,000 VND / kg. Due to an outbreak, many restaurants and eateries were empty, so the consumption of goods was slower than before. “The necessities and food are many, but now many restaurants have to close due to the absence of customers, prolonged epidemics, so food and food are now abundant and the price is even softer”, Ms. Nguyen Thi Mai Lien – cottage said Dong Xa market, Mai Dich ward, Cau Giay, Hanoi. According to the owner of a fresh fish stall at Lo Lua “toad” market, Bach Mai street, the price of many types of fish is 5,000 to 10,000 VND / kg cheaper than before. Tilapia is currently sold for between 40,000 and 45,000 VND / kg, depending on the type; red roses 58,000 VND / kg, down 2,000 VND / kg; carp 67,000 VND / kg, down 3,000 VND / kg; carp 60,000 VND / kg. “About 1 week back, people went to the market less everyday because they bought food together for 3 days or 1 week. Normally, with fresh produce like fish, many housewives only buy goods for stock for 3 days, ”said Lien Hoa, a small trader selling fish in Lo Lua“ toad ”market. Goods are flooded at the supermarket. From the beginning of the year until now, the price of beef and pork has not fluctuated, even “cooled down”. At the traditional market of Phan Huy Chu, the price of billed beef remained at 310,000 VND / kg; beef tenderloin is 350,000 VND / kg; corn meat 350,000 VND / kg; Corn flower core from 420,000 to 620,000 VND / kg, depending on type. In some “toad” markets in Hanoi, the price of pork decreased slightly compared to before. Currently, the price of lean meat is 140,000 VND / kg, down 10,000 VND / kg compared to before; ham meat from 110,000 to 120,000 VND / kg, down 10,000 VND / kg compared to before, especially fat reduced to 15,000 VND / kg at the price of 60,000 VND / kg. Sharing with the News reporter on May 10, Ms. Vu Thi Thanh Van (housewife), Bach Mai street shared: In recent days, food prices at Trai Gang market, Bach Mai street are still as stable as before. there is no translation of COVID-19 in the community. Accordingly, the price of raw chicken feathers is 120,000 VND / kg; choysum is 10,000 VND / kg; cabbage is 8,000 VND / kg; mosquito net 5,000 VND / kg, morning glory 8,000 VND / kg… Because I am afraid of translation, I go to the streets less and buy food for the whole week. COVID-19 lasted, so commodity prices decreased, but people’s spending also reduced more “, Ms. Vu Thi Thanh Van shared. Many supermarkets apply promotional goods to stimulate demand. As noted by the reporter of News, at supermarkets such as Big C, Hapro Mart, VinMart … goods are all full on shelves, commodity prices have not increased, not to mention there are promotions. great forever for customers. Visitors to the supermarket are checked their temperature, asked to wear a mask, hand sanitizer to prevent epidemics. Representatives of distributors and markets in Hanoi all stock up twice as much in warehouses to supply the market. Fresh food, essential goods to fully serve people, there is no shortage of “fever” prices. “Hanoi has prepared a large quantity of goods, serving the local people’s anti-epidemic needs. With the amount of goods in reserve for 3 months, 17 essential goods are worth 194,000 billion VND. Hanoi also reserves an amount of goods of nearly 30,000 billion VND to be ready to support provinces and cities in neighboring areas if complicated epidemics occur “, Ms. Tran Thi Phuong Lan – Acting Director of Department of Industry and Trade Ha Cabinet said.

Illustration. Photo source: Internet Resources: Beef 400 gr Guise leaves 100 gr Lemongrass 3 plants Garlic 4 cloves Chili 2 left Purple onion 2 bulbs Peanuts 100 gr Cooking oil 2 tablespoons Seasoning seeds / crushed pepper a little After buying the beef, you wash it, then take it to mince (or puree it). Purple onion and garlic take away, peel and mince together with lemongrass, chili and ginger. The guise leaves pick up the damaged leaves, the leaves are deep, take them to wash and drain, take out about 5-7 leaves, cut the finely. After preliminary processing beef will be marinated with a mixture of onion, garlic, lemongrass, chili, minced ginger, minced guise leaves, add 2 teaspoons of seasoning seeds, 1/2 teaspoon of pepper, 2 tablespoons of cooking oil and mix well. Put in the refrigerator and keep the refrigerator for 60 minutes for the beef to hunt and soak the spices. Small tip: You can mix the meat with a little pork liver and pureed mash to make the meat tastier and richer. Place 1 teaspoon of meat in the middle of the ribbed surface of the betel leaf, fold the edges of the leaves and curl. Operation is similar to spring roll. After rolling is complete, you use the leaf stalk to staple the rolled edge (or use a bamboo toothpick to staple it as well). Turn the oven on about 5 minutes in advance for the hot oven, for the rolled beef to bake at 225 degrees C for 10 minutes. Fried eggs with guise leaves Illustration. Photo source: Internet Resources: 3 eggs or 2 duck eggs 4-5 guise leaves 150g minced lean meat Salt, seasoning seeds, fish sauce, dried onion, cooking oil and pepper. Making: Eggs into a bowl, add half a teaspoon of salt, two small spoons of fish sauce, a little pepper, half a teaspoon of seasoning seeds, two small spoons of filtered water, beat them with chopsticks. When frying eggs, you should put in a little water so that the eggs after frying will not dry out. The guise leaves are washed, finely sliced. Heat a little cooking oil, scented onion, stir-fry the meat, pour in a pan a little fish sauce, stir well. After stir-frying meat, add the guise leaves, stir for about 1 minute, then add the egg bowl, shake well so that the egg is smooth over the pan. Use a lid to cover the pan, cook for 5 to 7 minutes until the top surface of the egg is dry, open the lid of the pot, use a spoon to turn the egg over and fry the bottom surface until the bottom is golden, then turn off the heat. Scoop out a plate to use as a savory dish with rice. Stir-fried pork with betel leaves Illustration. Photo source: Internet Resources: 250gr bacon 100gr guise leaves 100gr perilla leaves Purple onion Spices: Fish sauce, sand sugar, seasoning seeds, pepper, cooking oil, chili powder Making: You wash the bacon thoroughly and cut it into bite-sized pieces. Purple onions are very peeled and thinly sliced. Then you pick up the guise leaves and purple leaves, then wash them thoroughly with water and cut them into a bowl. North a hot pan with 2 tablespoons of cooking oil, you scent fragrant purple onions. Then add the bacon to stir fry evenly until the meat is tight. Next, you add both the perilla leaves and the guise leaves and stir-fry them softly before you season with 1 tablespoon of fish sauce, 1 teaspoon of white sugar, 1 teaspoon of seasoning seeds, ½ teaspoon of pepper and ½ teaspoon of chili. powder on. You can further adjust to your taste and then turn off the stove. Betel leaf soup, sea bass Illustration. Photo source: Internet Resources: Cobia: 2 fish about 500g Pork or chicken bone broth: 500ml Fresh ginger, guise leaves, fresh lemon Spices, seasoning seeds Making: Freshly prepared sea bass, put in and squeeze with 1 teaspoon of salt for clean viscous. Wash the fish with water to keep it clean and dry. Fresh ginger, preliminarily processed, sliced ​​thinly. Wash the guise leaves, cut into small pieces, and let them drain. Boil 500ml of broth, add cobia, sliced ​​ginger, season with 1 teaspoon of spices, simmer over low heat to make the fish cooked and not break the meat. When the skin of the fish starts to crack slightly, the fish has just cooked, add the prepared guise leaves to cook with the guise leaves just cooked, taste again with spices, seasoning seeds for a rich fish soup to taste. For the broth to cook the guise leaves in a deep plate, squeeze the lemon into the broth so that the broth is mildly sour and hot to use will be very delicious and nutritious. Cobia broth cooked with betel leaves has a warm taste of ginger, clear broth, light taste is not bored by grease. Cobia meat is very sweet, soft and nutritious, suitable for everyone.

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

Illustration. Photo source: THVL Resources: 1 sweet corn 1 piece of tofu 150g pork A little salt, flour, chopped scallions Sweet corn is washed then seperated. Diced tofu. Minced washed meat. Heat a little oil in a pan, pour minced meat and sweet corn and fry until cooked. When the minced meat changes color, add the amount of water you just ate to bring to a boil. When the water is boiling, add the tofu and cover the pan and simmer for about 5 minutes. Finally, mix 1 tablespoon of flour with a little water and pour into the soup pot. Just cook while stirring to compare the soup. Add a little salt to taste, add the chopped scallions and turn off the heat. Tofu soup, kimchi Illustration. Photo source: Internet Resources: Kimchi, chicken, cabbage, young tofu Onions, garlic, Gochujang sauce Spices: Salt, pepper Making: Clean chicken, cut to taste. Prepare a little sesame oil on the stove, until the oil is hot, add the garlic to the fry. Add the chopped chicken and stir-fry the meat, then add the kimchi. Gochujang sauce to stir evenly, then add a little water to the pot, pay attention to the bunch of water Continue cooking until boiling, then add the cabbage, this time should only simmer for about 10 minutes. Finally, add the tofu to cook for another 5 minutes, and season to taste again. Decorate the scallions and chili on top to give the dish a signature spicy flavor. Tofu soup, shiitake mushroom Illustration. Photo source: Internet Resources: 1 young Japanese tofu plant or 4 covers of baby tofu. 1 pack of enoki mushrooms; 100g of abalone mushrooms; 100g of cabbage. 1 kg of tubular bone; scallions, cilantro; seasoning seeds, sugar, salt. Making: Thin sliced ​​young tofu to taste. Wash the fungus, the cabbage washed, and sliced. Scallions, cilantro washed. Wash the pork bones, put in the pressure cooker and simmer to get broth. After being simmered, add the broth to a small pot and bring to a boil. Season to taste and then add the cabbage. Next, add the mushrooms. Finally the tofu, scallions and then turn off the heat. Ladle the soup into a bowl and use it hot with white rice. This is a very easy soup to cook, you can use it for lunch or dinner.

If you have ever consulted through some “healthy” diet, you will surely find vegetables, or especially Salad always appear in the most important position. So why is eating this green veggie dish to successfully lose weight? Answer the question above, you will extremely easily evaluate the nutritional content of the salad, including: high in vitamins, high in fiber and low in carbohydrates. Moreover, with a large amount of vitamins, this dish also brings youthful, smooth skin. Salad is always part of any “healthy” diet. Food is not only hygienic, quality and nutritious, but also has to suit the taste, which is what is called enjoyment. With the wide variety of Salads, you will easily find your own for successful weight loss healthy foods. Fast, convenient and energetic, we’ll explore it right below! 1. Chicken breast salad Chicken – a very familiar dish as well as popular with the majority of Vietnamese. This white meat contains many non-fat vitamins, so they are always appreciated in foods that help you quickly lose weight successfully. For anyone who wants to quickly have a slim body, a well-rounded body, this will be an extremely worthwhile dish. In addition, use Romaine lettuce, combined with signature ingredients such as cherry tomatoes, potatoes, cauliflower, olive oil and brown rice … And with this unique combination, your meal will not Only full of nutrition but also extremely delicious. 2. Beef salad For a Gymer, beef seems indispensable in the diet. Because, the content of their nutritional value is almost the top, many times higher than that of pork, chicken or fish. Every 100 grams of beef gives you up to 20 grams of protein. In particular, the essential amino acids for the body and muscles are relatively high, while the fat and cholesterol are quite low, so this Salad is extremely “correct” in the process of losing fat, gaining muscle instead. change body. In addition, in order to provide enough fiber, protein for those who are losing weight should combine with foods such as purple cabbage, potatoes, baby corn, cauliflower, carrots. In particular, beets are an ingredient that keeps the liver healthy, removes toxins in the liver and prevents the formation of fatty tissue. So if you are an overweight person, then Beef Salad with the presence of beets will be a perfect choice for successful weight loss. 3. Tuna salad Tuna has long been “legendary” to be a nutritious food with rich protein, but extremely low in fat and calories. Therefore, tuna is often chosen to process attractive and extremely nutritious dishes. Users can eat a lot and still maintain a slim body, and EPA, protein and taurine in tuna are effective in preventing cardiovascular disease. This is definitely the right dish to take care of the health of the whole family and help people with overweight lose weight successfully. Dotted with tuna, is a delicious olives. A huge “warehouse” of Vitamin E, in addition to the use of weight loss, also helps people eat cancer prevention. Besides, the standard combination of sauces, tomatoes, and cauliflower makes this a menu item you should try right away if possible. 4. Teriyaki Pork Salad and Smoked Pork Salad It is the most popular type of meat on the S-shaped strip of land. For every 100g of pork, there will be 20.9g of protein, 65g of cholesterol. Pork also contains a lot of zinc to help improve the immune system and vitamin B6 is an essential presence for the formation of white blood cells of the human body. Teriyaki pork salad contains green beans to help prevent colon cancer, improve bone health, prevent infection. And even more especially – weight loss, because green beans contain a large amount of fiber, helping you to improve your metabolism and prevent bloating, thereby managing your body weight better. Another combination, Smoked Pork Salad, blend of pork and green corn and cucumber. Not only beautiful, delicious and nutritious, the large amount of vitamin E also makes you more beautiful every day.

Banquet … home meal The simplest pork dish is boiled pork. Many people like to boil bacon just because it leads to fat and doesn’t dry out. Some people like to boil the pork, and some people like to boil the meat with lean shoulders. The best lean shoulder is the nape-to-shoulder link, it’s always the part where she sells out first. Because the place is simply delicious, the meat is crispy, and not too lean, it can be boiled if you buy it and roast it. There are also people who like to eat butt meat because there is no fat or tenderloin. There are many ways to bring boiled pork to rice. Pork bought, washed, boiled water, drop in, add a little salt to make the meat tastier, open a lid, skimming during the boiling process to make the water clear. Depending on the thickness of the meat, let it boil for a long or fast time. To know whether the meat is cooked or not, just poke it with a chopstick or a sharp knife. If the persimmon water in the meat still drips, cook for a few more minutes, or else it is done. Thin or thick meat, sliced ​​to large pieces or sliced ​​into a lead depends on who eat and how to eat it. If sliced, dab the lemon-chili fish sauce to eat rice. If you cut the lead, roll it with raw vegetables, vermicelli, sausages, eggs … to make spring rolls suitable for hot summer days. Many people like to eat boiled bacon or spring rolls with shrimp paste, shrimp paste, with a little extra star fruit, pineapple, banana … some fragrant Chinese aroma, herbs, and basil are … banquet. There are also people who like to eat boiled meat with soy sauce, add a few slices of chili and a plate of boiled water spinach, and the water to beat the crocodile vinegar wants to swoop on the tray right away. In general, it is still a traditional dish, the delicacy is always boring and must also return to simple rice dishes. A third of just pigs can also process many other delicacies. A typical example is the stewed meat dish. To make this dish, the housewives often choose to buy instant bacon or armpit meat, when sliced, it is usually about the size of a match. Before being put into the warehouse, the meat must be briefly roasted on the outside to soak the salt and fish sauce. Pour the meat and stock into the simmer until the meat is tender and the water gels. You can also store with coconut water if the sweetness is eaten. Northern people do not like the taste for the dish that is too sweet and can be stored with normal water. Braised pork is usually served with white rice or with white sticky rice. You can also stock with quail eggs or fried eggs. The standard summer meal has stewed meat, boiled water spinach, stewed gravy with chili and fish sauce to make it rich to dipping vegetables, a bowl of eggplant attached is “standard without needing”. Strange but familiar Also bacon, can be sliced, roasted. This dish is also one of the everyday rice dishes that are not boring every day. But if it is lean meat like tenderloin, you can simmer fish sauce, add a little pepper. Also minced lean meat, ketchup round balls, this dish almost all children love to eat, even going around, only minced meat in tomato sauce. Also minced meat, there is another way to cook (or not) to cook sour soup. Ingredients include tomatoes, slicing areca and stir-fry with a little fat and the top of non-fragrant flower onion, adding a bit of minced meat, stirring to infuse fish sauce, then add more water. Can cook with crocodile, can cook with sour ears, can also cook with green fruit, but the most delicious and delicious is the lean meat soup cooked with tea bar. Cooked meat, soft tomatoes, soft drinks, add salt to taste. Ladle into a bowl, sprinkle the chopped onion flowers, this summer dish just need to eat with a bowl of salt compress is enough delicious. Tenderloin is the best looking part of a pig, but few people like to eat the portion because it is too lean and difficult to cook. Because if not well, over heat, the meat will be dry and chewy. In addition to thinly slicing the rim with fish sauce and pepper, it can also be processed into a fried dish that also brings rice. The tenderloin cut into large size, gradually carefully marinated with fish sauce, main noodles, peppercorns, rolled over eggs and deep fried, put in a pan of oil and fried in gold, picked out and eaten hot. The meat is soft, crispy and fragrant. The tenderloin can also be a soft, white tenderloin, but there are also many people making rump meat rolls because of its sweetness. Pork ribs can be fried, sweet and sour sauce, grilled or cooked with sour soup … which are also delicious dishes, mainly on the regular tray of rice. Now there is an oil-free fryer, convenient enough sugar, the ribs only need to be marinated for about 4 hours to just enough soak, put in the oil-free fryer for about 20-25 minutes to have a delicious baking dish. Referring to pork, it is impossible to ignore the offal-related dishes. Heart and kidneys are stir-fried, the old heart is also stir-fried with green onion, sauteed with pickles … The feet are simmered, cooked as a civet, and the bones are used as ingredients for pho, noodle cooking …

This is a crispy roast meat vermicelli that I prepared myself with my own recipe, using an oil-free fryer. The main course of the meal is crispy roast meat served with cucumber, herbs and leaf vermicelli. The meat dish is more attractive thanks to the dipping sauce. I mix the dipping sauce with ingredients including 1-2 teaspoons of water, soy sauce, sugar, and lemon. The finished product from my recipe is the charred meat on the outside, the skin is crispy, the meat is still fat, the lean part doesn’t dry out. In order for the food to be delicious, the meat needs to be carefully selected. The bacon must only have the ratio of fat, lean evenly, the layer is about 1.5-2 cm thick. To make the food, I prepare about 1 kg of meat, a bowl of white salt. I cut a lot of fat and bring the fish stock. The rest have lean layers, fat evenly rotated. First, the meat is soaked in boiling water until it is ripe, then blot dry with a paper towel. I used a hairdryer to dry all over my skin for about 5 minutes, taking a sharp knife diagonally around the skin. Next, I covered the meat with aluminum foil, just exposing it. Note the foil is wrapped higher than the tare to spread salt on it. In the next step, the meat is placed in an oil-free fryer and sprinkled with salt to cover the skin. Salt has the effect of drying and exploding without making the meat salty. The oil-free fryer is set at 200 degrees C and cooked for 20 minutes. After 20 minutes, the salt will dry again and form a block. I removed the salt from the skin. The skin is dry and roasted at this time. I replace the foil, put it around and under the meat, leave the cuticles, continue to fry at 200 degrees C for 40 minutes. My fryer has a capacity of 1,700 w. If the fryer capacity is higher, you should reduce the heat accordingly. Note, this second time should not open the pot during frying. After 40 minutes, the result is an attractive roast pork piece. The tender flesh is sweet, fragrant, the skin is crunchy, has a salty taste of salt, and an eye-catching dark yellow color.

Especially the meat has the smell of smoke. The smoke bursts into the nose like mustard. But it is not pungent, not harsh, not spicy, not as strong as mustard. Bacon also has high antibacterial and antiseptic properties. Especially low in calories, very beneficial for health. Meat while hanging upstairs in the kitchen. During the traditional Lunar New Year holidays, my hometown’s family members all by themselves slaughter pigs for Tet. Pig New Year is given special pampering, only give it about 50 kg, no more. The people below are called swine ounces. And the Tay people call it mu ot. The meat is divided to pack banh chung, make offerings to ancestors, cook a feast to treat relatives, brothers, and friends … The extra meat is filled with hot, full of stalks, full of rice (cuoi xoi is a household item made of woven bamboo of the Tay people). Just looking at it, my eyes felt full. The oldest descendants learn according to the elders, making the meat dishes hanging from the kitchen for smoking, used to store food gradually, it seems that is the main thing. The smoked pork steak is prepared in a traditional way. The sliced ​​meat was larger, cut twice as thick as the machiner’s hand, and left as long as possible. Each piece of meat weighs about 2 to 5 pounds. To make up for a long time it loses. After seasoning with white wine, mix with refined salt, especially crushed mountain ginger. Wait for the meat to infuse spices, it will turn from white, to yellow, then tie it up to the pole, hang under the kitchen attic. Just like that. It’s easy. Anyone can do it. Then string the meat to hang on the pole. The wrong dangling meat is like a loofah. Visitors come to visit the house, always remember to lower their heads, otherwise they will touch the flesh. In the early days of hanging, the meat gave off a fishy smell, stinking, sour, stubborn … but it was attractive to men. Especially men or alcohol. The stinging smell evokes irresistible cravings. The smoked kitchen guard is a great invention of our Tay fathers. The elders told them to do so, to prevent natural disasters, storms, flash floods … suddenly crashed. In case someone in the house suddenly came to visit and so on and so forth. The owner does not have to roll up his pants and hats to the market to buy food for guests. It means that a hundred things suddenly appear, so you need to anticipate and prepare. In the remote mountainous areas, the pigs suck, half a day away from the market. In the past, there was no refrigerator in the house, the transportation was very complicated, the traffic was not convenient like in the plain and in the city. People only need less than an hour to get enough. Even at midnight, there is also someone to serve to take home. Long-smoked steaks never worry about spoilage or rotting. This meat is very strange, there is how much water and tissue is automatically squeezed out by the fire smoke, leaving only genuine lean fat meat. The meat is solid. The bacon from my hometown is different from the birch bacon of a western lady. They still have to keep the meat and fish in the refrigerator there. That means that bacon is not much different from fresh meat. Probably people smoke through the speakers to take the smoke as an example. Or to get the smell of promete … Of course, its shelf life is only a few or four months is the train theater. Saying that, I do not mean to disparage Tay for not knowing how to do like the Tay. Because of their ecological environment, they are different from themselves. Their criteria for enjoying food are also different from mine. They differ completely from each other in every way, especially in terms of inhalation and intake. Smoked meat when it is processed into a dish. And the smoked meat of the Tay’s kitchen, just using a knife to cut each slice from the pole to bring it down. Wash thoroughly with water to wash the rice, scrub it clean and dust, then slice it thinly, fry it with fresh garlic. Food will smell like grilled grass, it has the effect of lowering fat in the liver and blood sugar, lowering blood pressure. If sauteed with lemongrass leaves, it can cure cough and phlegm. If stir-fried with star fruit will aid digestion, lose weight, increase eyesight, and supplement protein. If fried with bamboo shoots will prevent cancer, anti-inflammation, good for the heart … In short, the ancestors of the Tày – Nung people knew how to rationalize daily food with medicinal plants, planted in the home garden, available in the forest. It means you want everything you want. Want to scoop at any time. Not fiddly with prelude, time consuming. What else. Like that but dysentery. Therefore, the body of the Tay-Nung boy is like a statue of David coming out. All men are tall, strong, muscular, and have few diseases. Up to this twenty-first century, but still smoked kitchen guard pork is still hanging in the house. Although many people, many families have bought new curved fridges, which are Samsung, Sharp, Hitachi, Pansonic, LG … gleaming with rows of fresh and delicious food for the whole week and month without having to worry about carrying. market lane. But let me say honestly, food no matter how fresh it is, but keeping them in the refrigerator is like embalming the quintessence of heaven and earth. It is against the law of nature. Capturing the tastes of consumers, many private establishments in Cao Bang have automatically organized mass production of smoked kitchen guard pig market, which is of commercial nature, no longer follow small seasons. flat like before again. They spend money to build an oven completely. Every oven was as big as a fourth grade house. They smoked it with charcoal and bagasse which was produced locally. Tens of tons of meat per day are licensed for release. Bagasse smoke becomes “special treatment” energy used to smoke meat. And it seems that only the Tay – Nung people can bring into play this sweet and fragrant smoke effect. The modern smoked pork also seems to be somewhat “gentle”, “in uniform” than the seniors. They are no longer “harsh” rushing into the nose like the smoke of firewood stewed by her. The Cao Bang bacon that goes with any kind of rice is strangely juicy. Remember when eating, need to chew thoroughly. Chew like to go for a walk to watch fish. While chewing while listening to the root of my teeth, fresh water is pouring out. Sweet gradually sweetened to the ears. But the best is eaten with sticky sticky rice phjng (bee sticky rice). The oldest, delicious sticky sticky rice variety remains only at Ngoc Con, Chongqing. When the sticky rice was poured out of the mouth and put it in the bowl, the cloudy white smoke immediately jumped up, covering the meat smoke. Smoke fell into the smoke like a hundred years to meet again. They immediately shut their eyes shut together. They hugged each other panting. They twisted tangerines to bite each other. They clasped together like this time was their last love. Today’s smoked kitchen guard has become a specialty brand of Cao Bang cuisine. Smoked meat is carefully and carefully preserved by the establishment’s owner, packed with cellophane, and vacuum-aspirated. One can take it anywhere, give it to anyone, any season. Bacon is ready to serve all subjects, restaurants …

Packaging Roll The envelope looks simple, but it combines all the flavors in the world: fragrant scent from raw vegetables, fresh chives to chewy vermicelli fibers and crispy skin. Dipping the envelope into the thin fish sauce, adding pickles to eat is delicious to know. The envelope saw it was so compact, but eating 2-3 books was enough to fit. The price is “low”, only from 5,000-7,000 VND / book, no wonder this dish is loved so much by many “snacking” people. Squid – the dish looks simple, yet addictive. This dish is very popular with office workers because it is fast, the price is “chestnut” but attractive. Banh mi commercial Simple, easy to eat and available for a long time, it is not too difficult to find a row of small commercial bread in Saigon. Accompanying tiny trade, the skin also “contributes” to create a charming chewy and lumpy charm. Although the skin makes up a relatively small proportion of the bread core, if it is lacking, the dish will lose the harmony in each taste level. Crispy bread, a chewy fat leopard must have something that is both chewy and neutral. And of course, pork skin is the “standard without needing” choice. Although it is just a “supporting character” in this dish, the pork skin still shines as bright as any ingredients. Broken rice If the grilled ribs are rich and delicious, the pulp from the rice hearing of the skin completes the flavor. It is no exaggeration to say that without skin, it will not be able to create the famous Saigon broken rice dish. No flashy, fussy, light brown skin just blends in each hot rice grain, silently smelling fragrant. Chan a little fat onions, fish sauce, bite more ribs, eat with a little chewy, that’s enough to fill your stomach. Simplicity and sophistication are what diners feel about Saigon grilled pork and pork ribs. For standard Saigon broken rice dishes, there must be a few pieces of shredded skin. Silkworm cake Silkworm cake filled with coconut milk is both fat and greasy, making people feel bored easily, so it is necessary to have skin to reconcile the flavor. The tare fiber together with the chopped meat is dried and drained, covered evenly on the surface of the silkworm cake bowl. Not only emphasizing more color to help reduce boredom, but the crunchy, fragrant, fragrant skin of the skin also enhances the flavor of this popular dish. Adding raw vegetables, fish sauce or a tiny commercial is a complete convergence of all factors that make people fall in love. Pork skin neutralizes the fatty taste of coconut milk, no wonder why this dish is not bored forever. Noodles Vermicelli is a type of vermicelli mixed with raw vegetables and some ingredients, depending on your preference, filled with fish sauce and enjoyed. Simple as that, but also enough for people to eat and satisfy their taste buds. Fresh and chewy noodles, mixed with fragrant rice, all absorbent fish sauce mixed with sour – spicy – salty – sweet flavors. Many people like to add crispy fried spring rolls, thinly sliced ​​silk rolls, so there’s an instant bowl of quality vermicelli. This dish is easy to eat so it suits all tastes even the most difficult. All the ingredients are cheap, but it creates a bowl of vermicelli that can’t be better.

A simple, easy-to-make but delicious Chinese dish is the onion pancake. Chopped scallions, mixed with flour, then baked to create this cake. Roast duck is one of the best dishes in Beijing. The dish is a combination of tender meat and crispy skin. Peking duck is often eaten rolled with green onion, cucumber, and black soy sauce. Yu xiang rou si is the specialty of the southwestern region of Sichuan province. To make this dish, the Chinese shredded pork, then poured hot garlic sauce and sautéed with vegetables, mushrooms and chili. Dong Pha meat stew is named after a famous poet and politician of Hangzhou province, China – To Dong Pha. The delicious brown cockroach bacon is a great dish to bring rice. If you are looking for something really spicy, thenla zi ji is the dish for you. This is a Sichuan province dish with chicken breast cooked with pepper, chili and sesame. China also has Buger sandwiches with minced pork sandwiches. This street food originated in Shaanxi province, but is now quite popular anywhere across China. Dumplings soup is a specialty of Shanghai. The cake is usually filled with pork or crab with a sauce. To enjoy this dish, you scoop the cake on a spoon, take a small bite to melt the sauce into the spoon, then fully enjoy the delicious taste of the dumpling. Fermented soybeans are not very tasty, but being part of the Zha jiang mian noodles with stir-fried pork is incredibly delicious. In each region of China, the way of processing Zha jiang mian noodles is different. Chicken “beggar” is a common dish in Chinese swordplay movies. But contrary to the name, this is an extremely attractive dish. Chicken is stuffed with pork and mushrooms, then wrapped in lotus leaves and grilled in clay. Diners have to use a hammer to break the clay outside to enjoy this dish. Char siu dumplings originated from Guangdong province, China. Pork is seasoned, then stuffed in a soft sponge cake. Sichuan tofu is cooked from tofu combined with minced pork and pepper sauce, chili, when eaten with a mild spicy taste, with the cool taste of tofu. Like a white cocoon, dragon beard candy is made primarily from sugar and maltose syrup, along with peanuts, sesame seeds and coconut. Quenching is also a Chinese specialty that is quite popular in Vietnam. Kumquat is often served with porridge and is a street food found throughout China. Century egg is a dish that originated in Hunan love. Quail eggs, duck eggs, chicken eggs preserved in a mixture of clay, ash, salt, lime, and hulls for weeks or months, will lead to a process of changing the smell, color and flavor of egg. Shumai is a type of dim-sum, the dish is prepared in a thin layer of dough on the outside, inside the body. Shumai originated from Guangdong province, with a variety of fillings such as shrimp, crab, pork or vegetables …

Only 01 Dookki: Topokki kingdom Since the 2000s, while the concept of “Topokki” only appeared in restaurants specializing in Korean cuisine or on mobile food vans, Dookki suddenly opened the first store on the second floor, LOTTE Mart. Tan Binh, 20 Cong Hoa, Ward 12, Tan Binh District, City. Ho Chi Minh. Dookki store – Lotte Mart Tan Binh – first in Vietnam The appearance of a restaurant that does not serve Topokki on small plates, not having enough money but a large hot pot, has attracted the curiosity and excitement of the community of rice cake enthusiasts on the small screen. . Immediately, Dookki received a strong response from young people, even the most demanding diners. You want to go to a restaurant that specializes in topokki, must taste Korean standards in Vietnam? You can only go to Dookki. 07 kinds of divine sauces with lots of quality toppings. Dookki challenges even math students to work out a combination of delicious topokki hot pot combos made from 07 kinds of delicious, tasty sauce: black soy sauce, curry sauce, Ddukmo sauce, Daegu sauce, sauce Gungjung cream sauce and Dookki sauce “unique”. Each type is one type, ten and ten. But do not worry about mixing the sauce to make hot pot sauce, Dookki has prepared suggestions for the favorite hot pot for you to easily taste, typically: hot cream topokki, jjajang topokki, soup topokki, bomb topokki or mixed topokki. 7 types of fever caused a stir in the online community with artist Tran Thanh Don’t forget we have a journey to choose our topokki hot pot at Dookki. The first is topokki with varieties such as cheese, corn, purple potatoes … etc … followed by Korean fish cake, beef ball, sausage, shrimp, pork. Do not forget to get more vegetables to add fiber to your pink, healthy body. Perfect every day to better serve At any store in Vietnam, Dookki offers diners a Korean culinary space with full food stalls located in the center. Especially the counter of processed food such as rice ball, fried rice, fried chicken with Korean sauce, sweet sweet potato, etc … is always hot, often “refill”. All are arranged scientifically and methodically. Can not help but “Say wow” when coming to the culinary paradise of Dookki Recently, to add nutrition to the topokki hot pot, Dookki introduced a new type of topping: Three premium American beef steaks, priced at only 49,000 VND / 200gr. The constantly updating menu shows that Dookki always listens to customers’ suggestions to give #teamdookki a great topokki party. This is the spirit of Dookki – The double joy of eating and drinking. The fever “Three only American cows” is storming in Dookki Reach 70 stores in 2021 In response to the love of customers across the country, Dookki team worked at full capacity in early 2021 to cover buffet topokki all the way Vietnam. With an effective business and marketing strategy, Dookki has officially reached the milestone of 70 stores up to now in 2021. This proves that over the past two years, there has not been a time when Dookki made ” Hungry belly ”craved for topokki disappointed. Dookki promises to bring many surprises to its customers in the near future. The scene is crowded with diners at the opening day of Dookki Quy Nhon – Binh Dinh

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

– 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)

Hamster is a “favorite” dish of many people, especially people in the West. In pubs, mice are processed into dishes such as grilled, fried, fried in leaves, … with prices from 80,000 to 120,000 VND / plate. Fried rats in a pub in Can Tho. (Photo: Tien Phong) Currently, many localities in the Mekong Delta are harvesting the Winter-Spring crop, causing the price of ham here to decrease compared to before the Lunar New Year. However, according to Tien Phong Newspaper, the price of hamster in the Mekong Delta is still high, equivalent to or higher than pork. Currently, type 1 hamster (6-7 animals / kg) has a price of 80,000 VND / kg, a hamster of type 2 is lower with 70,000 VND / kg, and the smallest type is 60,000 VND / kg. This price has decreased by about 20,000 VND compared to the time before Tet. At that time, the supply of mice was scarce, sometimes the price increased to 120,000 VND / kg. Vegetables fall back to Hanoi, 200 thousand / kg are still ‘sold out’ Vegetables in the forest or flowers in the forest are not too new to the people of the capital. However, this specialty forest vegetable is still very attractive every season, despite its extremely expensive price, which can be said to be the most expensive of all forest vegetables. Currently, the price of wild vegetables in Hanoi is up to 180,000 VND / kg, while the flower and vegetable price is 200,000 VND / kg, which is more expensive than American beef bacon. Compared to the price of industrial chicken, the price of this vegetable is 10 times more expensive. Compared to last year, this year vegetables are about 30,000-40,000 VND / kg more expensive. Lilies in the season, growers collect hundreds of millions Lilies are also known as lilies or lilies. This flower is known as “Queen of April” and every season, the trumpet shines on Hanoi’s street. Everyone takes advantage of buying packages like the plug. The trumpet is dubbed “the Queen of April” In the flower capital of Tay Tuu (Hanoi), farmers are rushing to harvest lilies. Every day, a household cuts thousands of flowers. Flowers can be cut wherever they are sold. Some households earn hundreds of million dong thanks to lilies. Compared with the price of flowers at the beginning of the season of 300,000-350,000 VND / 100 flowers, the price of lilies has decreased, in some places it is only 150,000-170,000 VND / 100 cluster flowers. White pear flowers damp, small traders pity to throw away Family & Social News newspaper, more than 1 month ago, hundreds of small businesses from Cao Bang, Lang Son frantically brought thousands of white pear flower branches (pears and tigers) to the capital for sale. However, this year, due to the epidemic effect of Covid-19, the number of flowers sold has decreased significantly compared to every year. Although the small traders have reduced the price of floor theater for each white pear branch, customers do not care. Therefore, a large amount of white pear flowers are damp, the small trader has to pityly throw it away with sugar. According to many small traders, the white pear flower brought from the northern mountainous provinces to the capital has not been so humid this year. The fact that the pear blossoms are damp has caused many small businesses to lose hundreds of millions of dong. Super giant plums imported from Australia cause fever Dinosaur plums imported from Australia (also known as dinosaur plums) are now being bought by many hunters. Compared with plums, this plum has 2-3 times the size and weight, every 6-7 fruits will reach 1 kg. When the fruit is ripe, it will give a beautiful red color, thick, hard flesh, sweet taste. Super giant plum (Photo: Dan Tri) Australian plum is currently priced from 180,000-220,000 VND / kg. Last year, at the end of the season, 1 kg of Australian plums cost 300,000 VND. The world’s most delicious rice ST25 is rampant counterfeiting As noted by Reporter Tien Phong, the rice market in Hanoi currently has dozens of types of ST25 rice offered by traders for prices from 28,000-40,000 VND / kg. Although the same brand ST 25, but all kinds of different models and packages. In addition to rice agents, social networks also appeared full of shops, shops, individuals who actively promote and sell “genuine” ST25 rice. After being named the world’s best rice, the ST25 rice was impersonated, counterfeiting rampant in the domestic market. According to Mr. Ho Quang Cua, the father of the ST25 rice brand, there are dozens of fake rice on the market, imitation of his brand. Hot season cooling products have strong discounts Nguoi Lao Dong Newspaper reported that electronics centers in Ho Chi Minh City are implementing discount programs, giving gifts … to attract consumers to buy hot season cooling products. In which, air conditioner is the most preferential item with a discount from a few hundred to several million dong. Air-conditioner products attract customers (Photo: Lao Dong) In addition, electric fans, air-conditioning fans, and steam fans are also discounted by many electronics supermarkets up to 51% to stimulate demand. With the same season, the price is low, the pineapple is priced Recorded by PV Doanh and Tiep Thi in the largest growing place in Hanoi (Hiep Thuan commune, Phuc Tho district), this year, the season is good, but the revenue is not high. The price for ripening is reduced compared to every year, the wholesale price ranges from 7,000 to 28,000 VND / kg. Meanwhile, despite being heavily affected by the Covid-19 epidemic, the export via quota to the Chinese market is in trouble, but this year, farmers in Lao Cai have a good harvest but do not worry about devaluation. According to Dan Tri Newspaper, the commercial pineapple market of Lao Cai province is being consumed strongly with prices from 5,500-6,000 VND / kg. At this price, pineapple growers will have a relatively high profit compared to previous years. Durian off season, Tra Vinh dried coconut high price News / TTXVN newspaper said that in Tien Giang, durian is in reverse with the consumption price standing at a very high level, about 90,000 VND / kg. According to the agricultural sector of Tien Giang province, with an average yield of 20 tons / ha, each hectare of durian produces up to 1.8 billion VND production value. After subtracting production costs, farmers profit not less than 1 billion. Durian has high prices (Photo: News / TTXVN) Also in Tra Vinh, the price of desiccated coconuts for more than a week has risen “fever” from VND 75,000 / dozen being collected by agents at the garden for VND 85,000 / dozen. The price of desiccated coconuts increases, but the supply in the province is still insufficient. Besides, from the beginning of March until now, due to the harsh hot weather, the demand for fresh coconut has increased, pushing up the price of fresh coconut to 120,000 VND / dozen. The price of Da Lat artichoke fell sharply According to News / TTXVN, gardeners in Da Lat (Lam Dong) are starting to harvest the main artichoke crop with an average price of only about 50,000-60,000 VND / kg, much lower than previous months. . Recently, the prices of processed artichoke products fell sharply. Currently, the price of dried artichokes is only 180,000-200,000 VND / kg, fresh artichoke flowers are 50,000-60,000 VND / kg, previously from 300,000-400,000 VND / kg. The reason why Da Lat artichoke dropped sharply was mostly due to the poor consumption, the decrease of fresh artichoke products for export. Hanh Nguyen (Synthetic)

Grilled pork hybrid dish with bamboo tube. According to Ms. Lien, this dish is not processed too fussy but requires meticulousness, it is important that the ingredients are fresh, including the outer bamboo tube. “Meat must be delicious, fresh, with fat and lean skin, balanced and fresh. And the bamboo tube must also be very fresh, when customers order, we cut the bamboo in the morning, then the bamboo will be sweet and fragrant. And when the meat is grilled, it is delicious. After marinating and letting for about 15 minutes to soak the spices, the pork is put into a bamboo tube, the end of the tube is covered with banana leaves and grilled over embers or in the high pressure oven for about 1 hour. Pork is seasoned and left for about 15 minutes. For grilling on a charcoal stove, grill is very important. To avoid burning, the griller needs to observe to turn the tube over, so that the meat is cooked evenly. When the bamboo tube outside is scorched yellow, the aroma of meat spreads can be enjoyed. Pork grilled on bamboo tube will look like steamed pork because it is grilled through a layer of bamboo, so the meat is fragrant while keeping the softness, the skin is crispy, the fat is fat but less greasy. The cooked meat does not smell smoke, coal ash, is not too dry due to dehydration. This dish is served with salt green chili and herbs. The pungent taste of the chili and the aroma of the meat create an attractive dish for visitors. Ms. Nguyen Thi Hoai Bao, from Quang Phu town, Cu Mgar district, Dak Lak province, when enjoying this dish, feels, “The dish has a unique characteristic of the Central Highlands, the taste is very delicious and rich. Ede people are infused with spices, so it feels difficult to describe when eating, including lemongrass, galangal, pepper, and the taste of some leaves that only people have. New people in the Central Highlands have “. After seasoning, the pork is put into a fresh bamboo tube. According to Ms. Nguyen Thi Ngoc Anh, Chairman of the Board of Directors of Ko Tam Ecotourism and Community Culture Company, the steamed hybrid pork dish, grilled bamboo tube is processed according to the traditional cuisine of the Ede people in Dak Lak. and blended, marinated with natural ingredients available, so that brings its own unique flavor here. In particular, hybrid pork is an ingredient that makes the dish unique, because hybrid pigs are bred from grass pigs (piglets) with wild boars. Along with the cooking process is a story about culture and environmental protection. That is why, recently, the steamed hybrid pork dish, grilled bamboo tube in Ko Tam tourist area was selected by the Vietnam Record organization to be in the Top 100 special dishes of Vietnam in 2020-2021. The end of the tube is covered with banana leaves. Ms. Nguyen Thi Ngoc Anh shared, “The province also introduced Dak Lak’s delicacies and the Institute of Records allowed people to check and evaluate many times, then announced and decided on the steamed pork hybrid dish, Grilled with bamboo tube, I am extremely happy because we have a story and we came up with a story when we do travel to create a regional specialty dish and preserve the varieties that heaven was born with. in my country “. The Ede people often used the way of baking on charcoal stove, repeatedly turning the meat in the tube well and not being burned. Thus, along with grilled chicken rice dish was in the Top 100 specialties of Vietnam (period 2011 – 2016), up to now, Dak Lak province has 2 dishes in the Top 100 of Vietnam. Along with that, in recent years, the dishes are made from the available ingredients of the local ethnic people such as bitter tomato soup, dried fish tomato salad, dishes from rattan buds, cloves leaves, … shows more and more in the menu of restaurants, eateries and is favored by customers. From the traditional ingredients and cooking methods, many chefs have suitable variations to suit the tastes of diners, creating a rich variety of dishes while still retaining the unique features in the cuisine of the local ethnic community./.

Prepare:

• Rice

• Raw pork

• Country

Making

To boil the meat with the rice cooker first, you wash the rice and put it in the rice cooker. Then place the washed pork, containing some sugar on the meat (for faster cooking) on ​​the rice surface. Add water, cover and press the button. However, you need to add more water than you would normally cook rice. With this cooking method, when the rice is cooked, the pork meat will also cook. Not only that, the sweeteners and nutrients from the meat will also seep into the rice grains.

Illustration.

Now you just need to take the meat out, slice it thinly and eat it. When processed in this way, the meat will not smell greasy, not too fat, not greasy. Not only that, but the grain of rice has a fatter and more aromatic taste. Such a wonderful combination.

Try this new way of cooking rice, boiling meat, you will feel new flavors instead of the already too familiar meal every day.

Alternatively, you can also steam the bacon in just the following way:

Step 1: The bacon is just washed, scrape off the skin, then squeeze it with salt to reduce the odor.

Step 2: Strain off the upper lean meat and separate it to make it easier to roll and taste better.

Step 3: Marinate the meat with: 1 teaspoon of soup powder + 1 teaspoon of pepper + 1 teaspoon of rice and sugar + 1 teaspoon of oil rice + 1 teaspoon of sesame oil + 1 teaspoon of white wine rice + a little water color, stir Keep in the refrigerator cooler for about 1 hour.

Step 4: Roll the meat and use the string to put it in the steamer for about 30 minutes. Check that the meat is not done by skewing it through the meat. It means that white water comes out, it means the meat is done.

Step 5: Take out a plate, slice the meat into circles and enjoy it hot!

Wish you success with the delicious pork cooking tips shared above!

Stir-fried pork is a familiar dish in every family’s rice tray. However, many women complain that no matter what ingredients they cook with, the meat is often chewy, not soft and delicious as expected. All of this is because, while in the seasoning, the sisters have ignored the following ingredients.

Many women have a habit of marinating before stir frying. This will help the meat soak in even more spice. However, sisters should add 1 tablespoon of flour in this step, which will make the meat softer. Or not, sisters can add egg whites. Specific ways are as follows:

Step 1: Cut pork or beef into thin slices, add egg whites + spices to taste, mix well. The egg whites will limit the toughness of the meat during processing, helping to increase the moisture content of the meat, thereby making the meat taste better.

Illustration.

Step 2: When stir-frying meat, to avoid freezing the egg whites when exposed to high temperatures, stir fry the meat and oil at the same time the pan is not hot, when the meat changes color, pour out the plate to separate. In the case, just stir fry the meat, let it cook for a while, do not overcook it then the meat will become chewy.

Here is the recipe for stir-fried pork with bean sprouts, women can refer to:

Resources:

• 300 grams of bean sprouts

• 150 grams of lean meat

• Dried onion, green onion, fish sauce, seasoning seeds, pepper.

Doing:

• Bean sprouts, green onions, pork, and drain. Chopped onions, meat sliced ​​to taste, marinated in the way above, seasoning according to the proportions: 3 teaspoons of fish sauce + 1 teaspoon of seasoning seeds.

• Dried onions, peeled, crushed, chopped, non-fragrant and then poured into and stir-fry.

• Quickly stir-fry the bean sprouts, season with spices to taste, when the meat is ripe, add the meat, stir fry well for a while, then sprinkle green onions, pepper and then turn off the heat.

Thaw meat with sugar and salt

Mix 5 cups cold water with 2 cups boiling water, to get about 40 degrees Celsius of warm water.

Add 2 tablespoons of sugar to a bowl of warm water and stir well.

Drop frozen pork pieces and soak for 7 – 10 minutes.

The sugar will soften the meat quickly, while also enhancing the flavor of the dish.

Illustration.

As for fish, thawing fish has the same basic features as thawing pork, but the spices used are completely different.

Instead of sugar, people use salt to soften the fish.

Also mix 2 cups of boiling water with 5 cups of cold water to let the water soak to reach a temperature of 40 degrees Celsius.

Then add 2 tablespoons of salt. At this time, the water also tastes salty like seawater, which will help melt it faster. And soak the fish for 7 – 10 minutes to thaw completely.

Note: The temperature here is extremely important, so attention should be paid to mixing carefully to achieve the desired effect.

In addition, you can also refer to the following meat thawing tips:

Great way to thaw right from the frozen meat: It’s a way to reduce the defrost time right from the moment the meat is refrigerated. Meat is bought, washed, cut into bite-sized pieces, put in clean bags or vacuum-sealed and frozen as usual. For each use, take only a portion of the required amount. The chopped meat helps the thawing time faster, avoiding thawing and then freezing the large chunks of meat each time the ingredients are taken out for processing.

The best way to defrost with ‘cool water’: Put the frozen meat in the storage bag into the pot. Fill the saucepan with water between 8 and 10 degrees. Note, pour the water slowly and do not pour it directly on the meat. Pour the water and soak for 30 minutes, the meat in the bag will thaw faster while still ensuring the same deliciousness and quality as when purchased.