The meals are taken care of by the teachers so that the 12th grade students can rest assured to study for the exam. Starting from 9-6, every day, the canteen of Trung An High School is bustling from dawn. The teachers went to the market to buy food and then went back to prepare and cook. At about 10 o’clock, the dishes were finished, they made a portion of rice so that the children could have rice to eat after school. On the day we arrived, the teachers were preparing 200 meals with 30 vegetarian meals according to the students’ needs, the rest was salty food. The teachers are “non-specialist chefs”, but the meal is very attractive: braised shrimp, melon soup cooked with meat, stir-fried vegetables; and vegetarian dishes are fried mushrooms, vegetarian rolls… and dessert is watermelon. The children who ate the rice were all touched and praised. The image that touched many people was that the teachers were all working in the kitchen. The girls stand in the kitchen to fry, the teachers prepare vegetables, make shrimp, cut meat… the atmosphere is bustling and full of fun. Helping teachers with 12th graders who do not have classes, some parents of students near the school also support and especially students who have just finished 10th and 11th grade assigned to groups. to the canteen to help teachers. Trinh Minh Thanh, who is about to enter grade 12, shared: “I came to help my teachers cook for my brothers and sisters. We want to empower you to confidently enter the exam. Besides, next year I will be in 12th grade, and then I will be supported by the students in the lower grades like that.” Mr. Le Van Dung, Principal of Trung An High School, said: The model of cooking lunch for grade 12 students during the preparation time for the high school graduation exam has been implemented by the school for the past 3 years. This year, the scale of cooking is more with 200 meals per day or more. Because this is the time of “sprint”, the school creates conditions for the children to have lunch, take advantage of the rest to review in the afternoon. Besides, the organization of eating at school also ensures food hygiene and safety, and fosters the spirit of the students to strive for learning. Mr. Dung added that, in order to implement cooking for students, right from the beginning of the second semester of the school year, the school planned and informed the students’ parents, receiving enthusiastic response. The cost of cooking is from the socialization of students’ parents, school teachers and benefactors. Ms. Nguyen Thi Chinh, a clerical worker at Trung An High School, who goes to the market to cook every day, said: Right from noon the previous day, the teachers discussed with each other what the menu for the next day was. After the menu is available, the teacher will notify the class president so that the students can notify their friends and register for a meal, including vegetarian and non-vegetarian. From 6 am the next morning, Ms. Chinh went to the market with a carefully calculated amount of food. Just like that, the meals for students are more and more professional and delicious. Chinh smiled gently: “I’m happy to see the children eat well and satisfy their appetite”. As for Mr. Vo Cong Minh, Secretary of the Union of Trung An High School, always present early every day to finish the meal for the newly returned students, sharing: “Teachers want to contribute a little effort so that the children can have more motivation. Successful completion of the upcoming exam”. For the 12th graders, when talking about school lunches, each student has an emotion, but they all express their gratitude to their teachers for their concern. The children confided that, seeing the teachers who are busy with chalk on the podium every day in the kitchen cooking each dish, it was really touching. There are many children from far away, who register to eat at school in time to rest in the afternoon to continue studying; I have a brother, my parents work all day, so I choose to stay at school to eat lunch with my friends. But there are also children who choose to have lunch at school for a very lovely reason. Truong Thi Bao Tran, grade 12, shared: “I choose to eat at school to chat with friends and teachers. It won’t be long before we have to leave school and teachers.” There are meals that are seasoned with love, cooked with the love of teachers. Therefore, the children borrowed the name of a reality TV show that “varied” when talking about meals at Trung An High School: “Prepare the rice the teachers cooked!”.

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.

1. Wash before putting in the fridge Many women have the habit of picking up and washing vegetables and fruits thoroughly, then storing them in the refrigerator for easy eating, saving time for preliminary processing. However, as a general rule, it is advisable to limit washing fruits and vegetables before storing them in the refrigerator. We should only wash when preparing to bring out for processing. The reason is that the previous washing will increase the moisture on the surface, easy to cause mold, stimulate the growth of bacteria, so it will make vegetables and fruits spoil quickly. It’s best to leave it on after you buy it, and then put it in the fridge. It should only be washed before being processed or eaten raw. 2. Put it all in the fridge In fact, not all fruits and vegetables need to be stored in the refrigerator. Some varieties, if put in the refrigerator, may lose their taste. For example, tomatoes, the cold in the refrigerator will slow down ripening. Or watermelon in the refrigerator is easy to lose antioxidants and some other nutrients. Onions can become soft and even moldy if left in the fridge for a long time. 3. Not sorting vegetables Another bad habit can lead to a “chain reaction” that causes a variety of vegetables to be damaged or lose nutrients. Moreover, one fruit can produce ethylene (a substance that stimulates the ripening of fruits), so placing them near certain other fruits and vegetables can cause them to spoil quickly. 4. Too much substance has no space Storing too many vegetables in a layering fashion, stacking bags on top of each other in the refrigerator is really not good. Besides, the substance is not too long because depending on the type of vegetable, the preservation time is different. To ensure the nutrition of fruits and vegetables, when taken out of the refrigerator, they should be processed immediately, not in the outdoor environment for a long time. It is not beneficial to put vegetables out for a while and not use them again in the refrigerator.

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

Notably, this green fruit is also extremely expensive, up to 480,000-650,000 VND/kg. Ms. Nguyen Hong Hanh – a focal point selling fruit in Ho Chi Minh City, said that ripe mangosteen is familiar to many people. But few people know that the green mangosteen is still a rare specialty dish, because the collection and preliminary processing takes a lot of effort. Moreover, because there is only one season each year, the price of this fruit is not cheap. Therefore, every year in the season, Hanh also takes mangosteen in Binh Duong, Tay Ninh, … to sell. Both green and ripe mangosteen are available. Green mangosteen – a southern product that is more expensive than ripe mangosteen (photo: NT) With unpeeled green mangosteen, she is selling from 80,000-95,000 VND/kg. Particularly, peeled mangosteen is extremely expensive, up to 550,000 VND/kg. Because, it takes about 4-5kg of fruit to get 1kg of intestine, not to mention the peeling time also takes up to 1.5-2 hours. Green mangosteen pulp is often used to make salads. Because the fruit is still green, the skin is quite hard and has a lot of latex, if the buyer does not know how to prepare it, the mangosteen will be black, eating acrid. Therefore, she often peels it for customers to buy and process it and preserve it for longer. To make a delicious salad, according to Ms. Hanh, do not choose young or overripe fruit, but must choose those with green skin but old enough, the skin has a tan that is ripe enough, the mangosteen flesh inside will be crispy. Sweet, moderately sour, firm, with a strange acrid taste. In particular, when picking the fruit, it must be peeled and preserved immediately, if left 1-2 days late, the mangosteen will not be able to make salad. “This year, the mangosteen crop failed, so every day I only picked 30-40kg of green mangosteen. Customers who want to buy ready-made peeled fruits must order 1-2 days in advance, I mobilized family members to peel them in time. As a matter of fact, there was a time when I sold a few quintals of this type of mangosteen,” said Hanh. Green mangosteen flesh costs over half a million dong/kg (photo: NT) Ms. Tran Thi Hien – the focal point of selling mangosteen in Binh Duong – shared that mangosteen is grown in many localities, but the most famous delicious is Binh Duong mangosteen. This is also the place where the chicken mangosteen salad is strange, anyone who eats it once will always remember it forever. Because there is only one season each year, lasting from May to the end of June, many people take advantage of this time to order to enjoy the best green mangosteen. Ms. Hien said that the preliminary processing of green mangosteen is very elaborate because the skin is hard, easy to drain, and harder to peel than ripe mangosteen. So, just peel and wash under the tap to remove the pus. The processor must be skillful, otherwise the mangosteen will be crushed, not keeping the whiteness. While ripe mangosteen prices range from 70,000-80,000 VND/kg, pre-cut green mangosteen costs up to 480,000-650,000 VND/kg depending on the time. Even at the beginning of the fruit season, there was not much fruit, the price of mangosteen guts peaked to about 800,000 VND/kg, but there were still no goods for sale. Green mangosteen is used to make salad, but it is not always available to buy and eat (photo: NT) “Every day, I collect 15-20kg of mangosteen intestines, no matter where I peel, customers will order there, so the goods always keep their freshness and crispiness. It is estimated that I can sell about 1 quintal of mangosteen/day,” said Hien. Because it is quite expensive, people often buy 0.5-1kg of fruit pulp or buy 2-4kg of unpeeled fruit. Many guests from the North want to enjoy this specialty, she has to peel it and then send the plane out. Because if you leave the skin of the fruit, it will ripen quickly, lose the crispness and deliciousness characteristic of green mangosteen. Having enjoyed the mangosteen chicken salad for the first time during his trip to Binh Duong 2 years ago, Mr. Le Quang Chien from Duy Tan (Cau Giay, Hanoi) admitted: “The sour, sweet, and acrid taste of mangosteen has ended. Combined with salad dressing and sweet chicken meat, it is quite strange to eat, creating an unforgettable flavor. Since then, every time when mangosteen season comes, I ask my friends in it to send it out as a drink for guests.” However, in order to choose delicious green mangosteen fruits, he must order 2-3 days in advance to have them with extremely expensive prices, up to 600,000 VND/kg of mangosteen flesh. Therefore, each season he only dares to order 2-4kg of green mangosteen to spend with guests, called to enjoy a bit of Southern specialties, Mr. Chien shared.

On May 18, he decided to stand out and cook about 400 servings of rice, giving it to people in need in the area. Because it was a spontaneous action, he announced on his personal page, asked his relatives to notify the worker’s accommodation so that everyone could know. Mr. Nguyen Van Tu (gray shirt) carried out the activity of cooking rice and giving gifts to workers in the blockade area. “I used to run a restaurant business, so the utensils or the kitchen were available. However, the money for the materials was all paid for by me,” Tu told Zing. Hearing about the meaningful activity, some neighbors, friends and relatives also came to help the owner of the restaurant. From 5am, people started to prepare a large amount of vegetables, meat and fish and then cook to deliver rice at around 10am. Unexpectedly, 400 meals prepared by Mr. Tu and everyone were quickly distributed on the first day. Even, because he was a bit “overwhelmed”, he planned to take a break on May 19, waiting for the next day to continue, when many calls and messages asking for help returned, making him unable to bear it. “Many workers are very guilty. They are people from other provinces to work, do not have relatives here. The urgent blockade has put many people in difficult situations, some people say that the past few days have been full of instant noodles except for meals. “. Also after the first meal, some benefactors knew about the activity, so they donated some money and materials to help Mr. Tu. The dishes are divided into boxes with hot rice and distributed to everyone. On the second day of the activity, his group cooked a record of 850 servings, divided into 2 meals, 600 in the morning, 250 in the afternoon. Everyone cooked whatever they wanted, braised meat, fried vegetables, fried beans, fish sauce… about 20 The dishes are neatly arranged, full on the table waiting to be divided with rice. Because the locality is implementing social distancing, Tu also recommends that people limit concentration and arrange for a time slot to distribute meals for each area. He also asked the representatives of the innkeepers to come pick up meals and distribute them to the workers. “Sometimes when the rice ran out, but there were still people texting asking for food, I took the rest of the noodles from the restaurant for everyone, hoping to help them through the meal.” Unable to do business since the implementation of social distancing, Mr. Tu’s source of income has also been greatly affected. Therefore, even though he has a heart, he is afraid that he will not be able to continue the rice donation activity for too long. He plans to maintain it for the next few days, prioritizing those who have not been received in the past 2 days and then counting. “Being able to help people, even if I’m hungry for 1 or 2 days, I’m very happy. Most of the people and workers here are still struggling, not many people have savings to manage in such a situation. Hopefully, the epidemic will soon be pushed back so that everyone can return to their old rhythms,” he expressed.

Resources – 10 industrial chicken wings – 2 tablespoons salt – White wine, ginger, 1 lemon or vinegar. Preliminary treatment How to clean chicken wings: – Squeeze salt, lemon to clean chicken wings, wash. – Cut into 3 parts (disassemble). – Boil water, beat ginger with salt, then turn off the heat, drop the chicken wings in to blanch for clean. – Remove the wings to a squeeze basket with 1 tablespoon of white wine to drain to eliminate odors. How to make fried chicken wings with fish sauce Fish sauce: (You can make a lot and then divide it into small pieces to freeze, every time you want to eat something similar, bring it out and fry it for convenience) – 3 crushed garlic bulbs – 1 chopped chili – Ground pepper – 1 tablespoon sugar – 1 tablespoon oyster sauce – 3 tablespoons of filtered water – 1 tablespoon of pickled garlic vinegar – 1 tablespoon fish sauce – Cooking oil Making: Photo: La Thu Giang. Crushed garlic, sauteed until golden crispy with a little oil, took out the garlic in a bowl, kept a little oil in the pan, then put the ingredients for the fish sauce to boil, then let it simmer until you see it. The water is a bit thick compared to the beginning, turn off the stove. Fried chicken: Heat the fat, put the wing bowl first, then add the middle part of the wing and to the pointed end, so that the wings are cooked evenly. Fry until the color of the wings is fried, we fry the wings thoroughly so that the wings are crispy, fragrant and firm. Fried fish sauce: Method 1: Once the chicken is fried, put it in the sauce pan and cook it on low heat until the sauce is thick and delicious. This method is for those who want to eat the bold taste of fish sauce, chicken soaked in sauce. Method 2: When the chicken is finished, put it in the sauce pan (cooked and do not turn on the stove) and dip it back and forth until the sauce is enough to soak into the chicken and then take it out. This method is for those who have over-pressed salt during the initial preparation of chicken. This also makes the chicken pieces retain their crispy skin (if you’ve fried them thoroughly). After placing the chicken on a plate, use fried garlic in the step of making fish sauce sprinkled on top to eat together. Eating fried chicken with fish sauce with rice, sticky rice, and bread are all very delicious. You can make it ready to eat gradually, if stored in the refrigerator, take it out without heating or re-frying, still very delicious and firm meat.

Implementation steps: -Bought bones to cut into pieces to eat. Then wash off the impurities and excess blood under the tap. -After washing the bones, prepare a large bowl, put the bones in. Add an appropriate amount of water and a teaspoon of salt. Use chopsticks to stir until the salt dissolves, then soak the bones for 30 minutes. When the soaking time is over, take it out and rinse it with water. It should be understood, if only soaking bones with water, it will make bones lose nutrients. If soaked in salt water, the bones not only clean the excess blood inside but also keep the nutrition. You can add more vegetables and fruits to stew together (Illustration image) After soaking, add the appropriate amount of water to the pot, bring to a boil over high heat. When the water boils, add the bones, add a few slices of ginger, boil again over low heat for about 1 hour. – Wait until the bones are soft, now you can have the vegetables you want to stew with. Cook for about 20 minutes, then add salt to taste. Seasoning with salt at this time will not make the broth cloudy like adding salt at the beginning of the stew. – Ripe fruits and vegetables, you can take them out and add onions or herbs and enjoy! Tieu Lam (Synthetic)

In this article, we will tell you how to properly prepare the mosquito net, without causing itchiness at all. How to prepare along the mosquito net First, you wash the mosquito net under running water to remove all dirt and sand. Next, use a knife to remove the outer fibrous skin, the same operation as stripping the green banana peel. Stripping the bark along the mosquito net is quite simple, not difficult at all. Then, you use a knife to cut off the curved edge of the net, and at the same time strip the shell on the inside. When you cut off the curved edge, the old fibrous sheath on the inside of the net will peel off on its own, if present. Cut the vertical bar into bite-sized pieces. You should cut in a tapered way, because along the mosquito net is very porous and watery, cut the bevel to make it easier to squeeze and absorb the spices along the net. Cut it like this! After you cut the mosquito net into small pieces, add 1 teaspoon of granulated salt to the part of the mosquito net that has just been cut and mix well, for about 15 minutes. During that time, please prepare a bowl of ice cold water, wait for it to marinate along the net with salt, pour the bowl of ice water into it, rub it vigorously with your hands for about 3 minutes and then squeeze it out. Rubbing along the net in ice cold water Finally, you boil 1 pot of water and put it in the pre-heated net for about 2 minutes. After grinding, drop the mosquito net into a bowl of ice water to keep its crispiness along. At this point, you have completed the preliminary processing along the mosquito net! Doing it this way, you can rest assured that when cooking the mosquito net, it will not cause an itchy mouth. You can also wear gloves when preliminary processing along the mosquito net, but so stripping or squeezing along the mosquito net will be a bit difficult. If you do not use gloves, after preliminary processing is complete, rub your hands with a little unsweetened fresh milk and a little sugar. Rub your hands until the sugar in your hands dissolves, then rinse with cold water. This way, your hands will completely no longer feel itchy. With these information and suggestions, hopefully you will have delicious summer dishes with mosquito nets without fear of itching! If you eat a mosquito net that has not been prepared well, but you have an itchy mouth, what should you do? – Drink plenty of water: Water helps the mouth and throat to wash away the itch-causing substances in the mosquito net, quickly eliminating toxins from the body. So drinking plenty of water can ease the itching you’re experiencing. Rinse your mouth and throat with warm salt water: Warm salt water is a simple, easy-to-mix water, but it is an effective remedy for many diseases of the mouth and throat. When you are allergic to eating along the mosquito net, you can use diluted warm salt water to rinse your mouth and throat several times to reduce the burning sensation on the roof of your mouth. According to the Vietnamese life

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

1. Potatoes 3 tubers 2. Mixed herbs Italian Mixed Herbs 1/2 tablespoon 3. Olive oil or cooking oil 30ml 4. Cheese powder enough (about 2 tablespoons) 5. Salt a little Steps 1. Prepare potatoes 2. Marinate potatoes 3. Bake potatoes 4. Mix cheese powder Prepare materials 1. Potatoes 3 tubers 2. Mixed herbs Italian Mixed Herbs 1/2 tablespoon 3. Olive oil or cooking oil 30ml 4. Cheese powder enough (about 2 tablespoons) 5. Salt a little Each piece of french fries is fragrant with the aroma of spices mixed with the attractive sweet salty cheese flavor. The potato dish is fried in an oil-free fryer, so it uses very little oil. How to make cheese fries 1 Preliminary processing of potatoes Scrub potatoes clean the peel, cut into pieces into areca zone. Soak the potatoes in water for about 10 minutes then wash off the starch sticking on the surface of the potato. Let the potatoes dry and pat dry with a towel. 2 Marinate potatoes Put the potatoes in the bag, add oil, salt and fragrant seasoning leaves, then stir well. 3 Baked potatoes Put the potatoes in an oil-free fryer. Fry the potatoes at 200 degrees C for 25 minutes 4 Mix the cheese powder Ripe potatoes removed, add cheese powder to mix well. Finished products: In the coming summer days, plus the epidemic becomes tense, the babies will stay home a lot. So moms should immediately try this oil-free fryer making french fries to swap dishes for your kids to eat more from time to time! Wish you success with this cheese shaker fries! According to the Vietnamese lifestyle

These days, when the Covid-19 epidemic is complicated and need to limit going out to prevent epidemics, Ms. Nguyen Thu Ha (office worker, living in Hanoi) has a habit of buying and storing food. once a week. Ms. Thu Ha shared: Usually she only goes to the market once a week on weekends. The amount of food each time she buys just enough for 7-10 days to ensure quality. According to the mother of these two children, if applying the way she is doing, the days when she comes home from work, cooking becomes idle only takes 15-20 minutes. Ms. Nguyen Thu Ha said that preliminarily processing and packing into separate boxes helps you save time when cooking. With her blood and blood experience in the first time, she did not process much, sometimes only wash and put a pound of meat in the freezer, until she only took 1 pound of meat to cook for 1 meal to see the suffering. After changing “tactics”, she began to prepare food, cut into pieces enough for one meal and then divided into small trays and boxes. Here are some food preservation tips that Ms. Ha has applied to both cook and keep the freshness, deliciousness, and ensure the food safety of the food. For sliced ​​or chopped foods (ground meat, chicken heart, oyster gut …) Ms. Ha shared that she often went to the supermarket to buy clean food and then put it in an ice tray with a lid, which helps to preserve the food in each box, easy to take, and quickly defrost. If 1 person eats 1 umbrella, 3 people can eat 3-4 plots, depending on need. For scallions, tomatoes Onions are seasoning vegetables used regularly in the meals of Mrs. Ha’s family. Wash onions, flake or roast all the water, cut into pieces or shred them into a bowl, drop the onions in boiling water. Very convenient and there will be onions at all times. With tomatoes, too, she often buys a lot and after cleaning and removing the damaged part, she chooses the areca piece to keep it in the tray in the freezer. Root onions you can plug into a bowl of water to have more fresh onions Tomato is a difficult food to preserve, but Ms. Ha is very confident with how not to spoil tomatoes. She often buys a lot, washed and cut off the damaged part, sliced ​​the areca nut and put it in the tray to prevent freezer. For fish meat: Rinse, drain, place in a tray and put in freezer. For leafy vegetables: N If you wash it, you must rotate it to drain it for a long time. If it doesn’t drain, the vegetables will quickly get boots. Lettuce should be washed and dried for 5 days. Small food in freezer. What to do if the container is large and has a small meal every meal? Use foil to prevent food layers, this prevents food from sticking together, and thinly spread foods also thaw faster. Separating the 2 layers of meat with foil prevents the meat from sticking to each other. The way to do it is very simple: Put the food in the box, spread 1 layer of foil, place the second layer of food, then put foil again, and do so until the box is full. Or you can replace foil with banana leaves, that will better protect the environment. Choose good food containers According to Ms. Ha, in order to preserve food well, fresh for a long time, the food containers must be really good. Should use a storage box suitable for the freezer. There are several types of high-end plastic containers, which when storing frozen food, are easy to remove, but the food does not stick to the side of the box. The sealed box has both good preservation and no mixed smell in the refrigerator, for 7-10 days for vegetables, and still fresh for 20 days of fruits.

Preliminary processing of lychee for export at Ameii Joint Stock Company. On May 9, the Plant Protection Department (Plant Protection), the Ministry of Agriculture and Rural Development returned to the Red Dragon Production and Trade Company in Thanh Ha district (Hai Duong) to operate and take over the system. fumigation steam for litchi fruit export to Japan and other “fastidious” markets. To meet the demand of exporting fresh litchi fruit to “fastidious” markets, Hai Duong province has been approved by the Department of Plant Protection, Ministry of Agriculture and Rural Development for the installation of four fumigation systems. In which, Red Dragon Production and Trading Company installed two systems, Ameii Vietnam JSC installed one system and Hung Viet Agricultural Exporting Company installed one system. The installation of the fumigation system is undertaken by the Institute of Agricultural Electrical Engineering and Post Harvest Technology. The systems of fumigation and disinfection treat litchi fruit with Methyl Bromide have capacity of 15-16 tons of fruit / day. The fumigation system to treat litchi fruit with Methyl Bromide has the ability to clean 100% of diseases on litchi fruits. A fumigation system has a complete installation cost of more than 420 million VND. After checking the installation and testing process, the Plant Protection Department evaluated the sterilization systems of Hai Duong to ensure the operational standards and quality of sterilization, qualified for operation. According to the Department of Plant Protection, Hai Duong province is currently the unit with 4/5 fumigation systems nationwide. Expected litchi crop, Hai Duong province will export about 1,000 tons of fresh lychee fruit to Japan.

To cook grapefruit tea, you need to prepare the following ingredients: – 1 delicious grapefruit – 200g green beans – Flour – 500ml coconut milk – A little white salt – 500g of brown sugar or palm sugar – 1.5 liters of filtered water 2. How to cook delicious grapefruit tea Just with a few simple steps below, you can easily make grapefruit tea at home. Step 1 : Rinse mung beans, remove the broken, flat seeds, then soak them in cold water for about 4 hours for the beans to bloom and soften. Put the green beans in a pot, cover the green beans with water, add a pinch of salt and cook, until the beans are soft, take out the beans to drain. Preliminary processing of raw materials for making pomelo tea (Photo: Hung Giang) Step 2: Wash the grapefruit, peel off the green skin and the fiber close to the grapefruit to make the pulp more crispy. Cut the pulp of the grapefruit into bite-sized pieces (about one knuckle of your little finger). If cut too large pomelo pulp, it is easy to get clumsy, while cutting too small will lose the crispness of the pulp. Mix the chopped pomelo pulp with a little salt, squeeze it well and evenly for about 3-4 minutes. Then, take the pomelo pulp into a thin towel, squeeze it dry and then rinse it under the tap, squeeze the pomelo pulp, and then squeeze it dry again. Repeat 5-6 times until eating the pulp of the grapefruit that is no longer bitter and the grapefruit’s essential oil is gone. Step 3: Boil half a liter of water and add 1 teaspoon of salt, until the water boils, drop the pomelo pulp. Wait for the water to boil again, take it out and rinse the cold water, rub it with your hands and squeeze it out. This step is repeated 2-3 times to remove the grapefruit pulp, bitter. Step 4: Mix the drained grapefruit pulp with 2 teaspoons of sugar and squeeze it, leave for about 2 hours for the sugar to dissolve and soak into the pulp. Next, put the pomelo pulp in the pan to slug. When slug, pomelo pulp should be stirred evenly, sometimes add a little more water to keep grapefruit pulp plump, when the pomelo pulp is clear. When the pomelo pulp is still hot, take it out and pour the flour in, stirring it evenly. Note that the energy powder must be poured while the pomelo pulp is still hot, the grapefruit is crispy. Step 5: Boil water and boil the pomelo pulp. When the pomelo pulp floats on top, take it out, rinse with cold water and drain. Step 6: Cook another pot of water, add the cooked green beans and add a little sugar. Next, mix the flour with 1 bowl of water, slowly pour into the pot. Then, turn down the heat, stir well, until the tea pot matches, turn off the heat. Step 7: Spoon grapefruit tea into a bowl / cup, add a little coconut milk on top and enjoy. Grapefruit tea is a cooling dish that many people love. (Photo: Hung Giang) 3. Some notes when cooking / preserving pomelo tea Grapefruit tea is a delicious dish that dissipates heat very well. The way to cook grapefruit tea is also quite simple. But if processed incorrectly, this tea will be bitter, hard, not crispy. If you want delicious grapefruit tea, you should choose to buy delicious grapefruit, not rotten or crushed. Should add a little grapefruit or vanilla essential oil to make the flavor of the grapefruit tea more attractive. If you like cold food, you can add ice or put in the refrigerator cooler about 2 hours before eating. In the case of a long time to eat, it is best to store grapefruit tea in the refrigerator cooler. Wish you success with how to make pomelo tea at home! This will be the dish on many people’s daily delicacies list. Phuong Anh (Synthetic)

Resources: – 3 – 4 bitter melon fruits, about 500g or depending on the size, you should choose short fruits, big thorns so that when cooking will be less bitter. – 300gr of lean pork tenderloin – 100gr of mushrooms – 500gr of bone with meat – 100gr green onion, cilantro – 1 chicken egg – 3 capsicum – Spices: seasoning seeds, sugar, monosodium glutamate, pepper, salt, dried onion, garlic, chili set Making: Step 1: Preliminary processing of the ingredients – The bones are washed with salt water to reduce fishy, ​​pour in a pot to simmer with boiling water for about 3 minutes to remove any dirt, pour out and rinse with water. – Cut the bones and bake 1.5 liters of broth for about 4-5 hours, in the process of tunneling, remember to remove all the bubbles to make the water clear. – Bitter melon (bitter melon) washed, cut 2 ends, use a knife to cut 1 line in the middle about 1/2 of the left, hook out the inner intestines to remove. – Dried onion and garlic, peeled, minced. The mushrooms clean, cut off the tail, chopped or shredded. – Chicken eggs beat the whites. – Lean tenderloin, finely sliced ​​and marinated with 1 teaspoon minced garlic onion, 2 teaspoons seasoning seeds, 1/2 teaspoon of MSG, 1/2 teaspoon of pepper for 15 minutes to infuse spices. – Mix the meat with the mushrooms and continue to mince, then mix well with the egg whites to make the meat more delicious. – Clean scallions, cilantro, take a few green onion leaves to about cm in length, the rest pureed. – Chili fruit, seeded, long sliced, put in a cup of pure fish sauce to eat with bitter melon soup. Step 2: How to cook bitter soup through stuffing with meat is not bitter – Cut the bitter melon fruit in half, use a sharp knife to cut it again to clean the intestines and then stuff the mixture of meat, mushrooms and eggs. If the leftover filling is left over, you can roll the pellets and put them in the soup while the broth boils. – Use a few long onion leaves to lightly dip in boiling water and tie it to the bitter melon just stuffed beautifully. – Heat the pot on the stove, fry 2 tablespoons of cooking oil with 1 teaspoon of minced garlic and onion and a little chili powder for the dish to have a beautiful color. – For the prepared broth, add 1/2 teaspoon of salt, 1 teaspoon of seasoning seeds, 1 teaspoon of MSG to taste. – When the broth is boiling, you put the bitter melon in the stew with low heat, continue to remove the foam from the top to make the broth clearer and sweeter. – When the bitterness is stuffed evenly cooked (can be tried by using a toothpick to pierce the bitter melon fruit and it is easy to see that the dish is already cooked), taste the spices to taste, absolutely do not season with water. fish sauce because fish sauce will make the soup sour. Step 3: Complete and enjoy – Scoop the soup into a bowl, sprinkle green onions, cilantro and 1/2 teaspoon of pepper on top and you’re done. The dish is ready to enjoy. – The bitter melon soup stuffed with meat has a sweet taste to taste, cooked evenly, with the meat stuffed with taste, deliciously mixed with the characteristic delicious taste of bitter melon is very attractive. This dish enjoyed with hot rice and a bowl of pure fish sauce will be very attractive. Deep fried bitter melon Resources: – Bitter melon: 2 fruits
Chicken eggs: 2 fruits
– Tapioca flour, fried flour
– Spices: fish sauce, salt, cooking oil Making: – Bitter melon: washed, then cut into small slices to taste, gut. For delicious crispy bitter melon and no more bitter taste, right after you have finished preparing the bitter melon, soak it in cold ice for 5-10 minutes. – Chicken eggs: beat in a bowl, add a little salt and fish sauce and stir well. – Tapioca and fried flour for you to put in 2 different bowls.
– Dip the bitter melon and roll it over the eggs.
– Continue rolling through the flour mixture so that the dough sticks evenly on the bitter melon.
Do the same until all of the ingredients are gone. – Put cooking oil in a hot pan.
– Drop each piece of bitter melon in a pan, roll and fry until golden brown evenly.
– After ripe, crispy bitter melon, take out a plate that already has oil absorbent paper. After the frying is finished, at this point you will enjoy the food only. Bitter melon stir-fried with beef Resources: – Bitter melon: 1 fruit
– Beef: 300g
– Carrots: 1 medium bulb
– Fermented black beans, garlic
– Spices: salt, sugar, pepper, sesame oil, cornstarch, cooking oil Making: Step 1: Preliminary processing of raw materials – Bitter melon: wash, split the fruit vertically to remove all the intestines inside. Then cut into small and thin pieces to taste. Note: in order not to get bitter, when cut, you should soak it in ice water with a little salt.
– Beef: washed, sliced ​​thin.
– Carrots: peel, wash, if you like you can prune flowers and then cut into pieces to taste.
– Garlic: peeled, crushed and chopped.
– Fermented black beans: soak in water for 15-20 minutes and then let dry, chop into small pieces. Step 2: Marinate the beef – After preparing all the ingredients, put the beef in a large bowl.
– Add salt, sugar, cornstarch, cooking oil in a moderate amount. Mix all of these ingredients together and let it sit for about 10 minutes to allow the beef to soak in the spices. Step 3: Make bitter melon stir-fry with beef – Put a little cooking oil in the pan, heat it up. Put the seasoned beef on the stir fry, quickly until the beef is pale, you shovel the beef onto the plate. – For a little more cooking oil, for garlic and black beans to not fragrant gold. – Add bitter melon and carrot to stir-fry. Just stir fry for about 3 minutes to soften the vegetables, then pour the previously cooked beef and stir-fry. – Stir fry until all ingredients are cooked, then season them again, add a little pepper to make the dish have an attractive spicy taste. Bitter melon fried with eggs Resources: – 2 – 3 bitter melon fruit – 1 – 2 chicken eggs – Spices: fish sauce, salt, cooking oil, pepper … Making: Step 1: Preliminary processing of bitter melon – Bitter melon bought from the market and brought back and washed, soaked in salt water to remove all bacteria and then remove the intestines. Bring pieces of bitter melon to taste. Should be sliced ​​to make the dish more attractive. Step 2: How to fry bitter melon with eggs – Next, you whisk the eggs with a little sugar and fish sauce. – Put a clean pan on the stove to heat and add some cooking oil. Wait for the oil to boil, add the chopped dry onion to the non-gold. Add the bitter melon and stir-fry, add a little spice to taste. – When the bitter melon is nearly ripe, you add the beaten eggs to the island evenly. The eggs will stick around the bitter melon. Step 3: Complete – Try again and season to taste. Take out the dish on a plate and sprinkle with green onion and pepper to make it attractive. – The bitter melon dish fried with eggs will taste better when eaten with white rice while still hot. Tieu Bao (Synthetic) Photo: Collectibles

Jellyfish season is sleepless nights of the coastal residents of Thinh Long. The time to start harvesting jellyfish of the fishermen here starts from 1am. Jellyfish are molluscs, living in seawater. The jellyfish are caught offshore from 6 to 12 nautical miles. Jellyfish harvest season lasts 3 months, from January to the end of March of lunar calendar. Depending on the weather that jellyfish are more or less. This year, up to 20 days a month, fishermen can exploit jellyfish. Every evening, ships often catch 3,000-4,000 jellyfish. Jellyfish exploitation brings high income but hard work, many people do not have the strength to do it. Those who are not healthy do other jobs, while those who are healthy do this profession with very high income. The people here are also from jellyfish to get rich and develop their economy. According to VTC16, the preliminary processing factory of Mr. Ninh Van Chinh is one of the largest jellyfish preliminary processing factories in Thinh Long. During the day when there are many jellyfish, Mr. Chinh’s workshop operates from late at night until 18:00 the next day. Jellyfish after being preliminarily processed will be put in a centrifuge to squeeze the water, leaving only the meat. The jellyfish meat is soaked in salty brine to be freshly cooked before deep processing. Soaking jellyfish is like pickling salt, soaking jellyfish in salt water reaches 24 degrees, within 1 week to 10 days to ensure the ripeness of the jellyfish, delicious, fishy, ​​and crispy. Working as a preliminary processing jellyfish in Thinh Long quite a lot of time, Ms. Nguyen Thi Xuan said that each time she made jellyfish preliminary, she was paid 500,000 VND. She also said that the work is quite hard, but because she depends on her family, she chose this job. “When I work at night, I can still take care of my children during the day. As for the day, many people are too busy to go.” Previously, jellyfish were only pickled to become salty jellyfish and then sold in domestic and foreign markets. However, in recent years, in order to increase the value of jellyfish, production establishments have upgraded and processed deeply into instant jellyfish. Jellyfish is rich in nutrients, rich in protein, newspaper, calcium, iron and other vitamins, cool, easy to eat. Currently, 1 year, 31 milk processing establishments across Nam Dinh can supply to domestic and foreign markets about 500 tons of jellyfish. (According to Business and Marketing)

When processing shrimp, you should not season too much because shrimp already has a natural sweet taste, plus they are quite soft, so it is not necessary to add too many different spices, making the shrimp taste overwhelmed. completely. Women just need to add a little salt and pepper to get a delicious dish. Illustration. Shrimp thawed incorrectly Food, especially meat, fish and seafood, if thawed incorrectly for a few hours, will contain up to 10 billion germs / 1 gram of food at room temperature. Two common methods are quick thawing and slow thawing. Microwave Fast defrosting: The advantage is that it is quick, but susceptible to infection if you do not cook it immediately or freeze it. Take the right amount of time to avoid overcooking. Thawing time for small shrimp is about 30 seconds and large shrimp is about 1 minute. Slow defrosting: remains the best method for food flavor and texture and minimizing contamination. Thawing frozen shrimp is best kept overnight in a sieve. Limit direct immersion of shrimp in water, because shrimp will soak in water and affect muscle strength. If you are processing shrimp, you should avoid soaking the shrimp, because oil will cause burns during frying. Cook shrimp for too long Fish and seafood cook much faster than meat and poultry. The muscles in seafood are made up of bundles of fibrous protein cells. In seafood, however, these bundles are much shorter and the connective tissue that holds them together is much thinner. Overcooked shrimp will be difficult to peel, the meat will chewy and reduce the sweetness. Do not cook shrimp shells and heads Maybe you didn’t know: The head and shells of the shrimp help retain the most flavor of shrimp and also contain a lot of calcium. Keeping the shells of shrimp while cooking will help the shrimp dish taste sweet and fragrant. In addition, the shrimp head can also be used to cook various types of soup such as gourd soup, squash soup, and melon soup. To get the most out of the head, including the antennae, you just need to remove the shrimp feces. Then puree the shrimp, filter the water and use that water to cook the soup as usual. The soup is guaranteed to be sweet and very “bring rice”! In general, it only takes you a few minutes to process shrimp, namely: Boiling: When boiling shrimp depending on size: small and medium shrimp takes 3-4 minutes, large shrimp takes 5-8 minutes. When ripe shrimp look a bit cloudy, some will float on top. Bake: Great for large shrimp and seafood. For added flavor, you can marinate with a little fish sauce, salt, and pepper. Baking time takes 3-4 minutes and remember to stir shrimp while baking. Pan: Use 1 teaspoon of butter or olive oil, cooking oil in the pan, add a little seasoning, depending on you. Let the fire just turn continuously, the shrimp turn to a beautiful red color that is ripe, you will take 3-5 minutes. Frying: Flour roll shrimp, shrimp wrapped with rice or potatoes need a crispness and a golden color. Fry at a temperature of about 190 degrees Celsius, for about 3-5 minutes, depending on the size of the shrimp, the amount of oil and the temperature. Steaming: Put some seasoned shrimp into the steaming tube, depending on the quantity and size of shrimp, it will take about 3-5 minutes.

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./.

The season of Mrs. Thuy’s election

“Today, I show off to the whole family in the corner of my garden, now is gourd season! Always grow a lot of clean vegetables such as gourd, squash, melon, melon, … but this year The gourd is very wrong, whichever fruit is big but fresh green. Fresh gourd can not eat all, then cut and dry to prepare familiar dishes such as dried gourd with duck meat, dried gourd with braised pork / pork belly. lettuce, … or make vegetarian dishes such as dried gourd with lemongrass and chilli, dried gourd with tofu, “chicken” mixed with laksa leaves, … The sweet meals at home without any meal without dishes made from fruits elected. “, Ms. Thuy said.

Fresh gourd is cut into pieces

then dried for processing

Ms. Thuy also instructs how to pre-process dry gourd. Fresh gourds planted by Ms. Thuy were sliced ​​out, dried in the sun, dried, and then used gradually. After that, when eating, take the dry gourd soaked in water for 2-3 hours to expand the pot, then rinse it many times to clean the gum, then boil it over once, take it out to the basket to drain and then process the dishes. .

Duck meat gourd

Dried gourd stir-fried duck meat of Ms. Thuy

Resources: Dry gourd; duck meat; Dried onion, peeled garlic, minced; Onions, the smell of chopped ships.

Making:

Dry gourd preliminary treatment according to the instructions. Clean duck meat and chop it to taste

Duck is marinated with a bit of onion, minced garlic, pepper fish sauce, sugar for 20 minutes for the duck to infuse spices.

Non-fragrant garlic onion and then stir fry the duck for hunting. Seasoning a little seasoning.

After putting the meat in the bowl, we use the pan to add oil, onions and stir-fry the gourd, add 1 tablespoon of fish sauce and a little bit of seasoning. Stir fry for about 5 ‘.

Put the duck meat and stir-fried gourd into the pot, add hot water to the tattoo, and then simmer for about 30 minutes to have a delicious, tasty gourd dish.

Dried gourd can be eaten with hot rice or used to roll with rice paper, very attractive.

Dried gourd stewed pork rolls

Dry gourd cooks pork’s feet

1. Preliminary process the dried gourd as above, then squeeze it dry, then marinate it with a little seasoning such as fish sauce, monosodium glutamate, pepper, and onion.

2. Clean pork trotters, cut large pieces, also marinate with spices such as marinated with gourd, leave for about 30 minutes to absorb.

3. Put the pot of boiling water in the pot, gently let the pork roll in, wait for the boil to boil, then remove the foam, then reduce the heat for a while to drop the gourd into. Stew the gourd and sausage until the meat is tender. Season to taste, add onions, cilantro and then turn off the heat.

How much of the essence of the ingredients in the soup has accumulated here. Each piece of gourd is crispy and sweet, and the flavor is rich because the delicious taste from the pork rolls is drained – absorbed into the gourd.

Dried gourd stew with pork rolls is a great combination between the crispness of the gourd and the chewy chubby pork belly, which is a popular but very special dish.

1. Wash before refrigerating

Many women have the habit of picking up and thoroughly washing all kinds of vegetables and fruits and then storing them in the refrigerator for easy access, saving time for preliminary processing. However, a general rule of thumb is to refrain from washing fruits and vegetables before storing them in the refrigerator. We should only wash it when preparing for processing.

The reason is that the previous cleaning will increase the moisture on the surface, easily cause mold, stimulate bacteria to grow, so it will quickly spoil vegetables. It is better to leave it as it is after buying it, then refrigerate it. Should only be washed before preparing or eating it raw.

2. Refrigerate everything

In fact, not all fruits and vegetables need to be refrigerated. Some varieties, if refrigerated, can even lose their appetite.

For example, tomatoes, slightly cold in the refrigerator will inhibit the speed of ripening. Or watermelon in the refrigerator can easily lose antioxidants and some other nutrients. Onions can become tender and even moldy if left in the refrigerator for a long time.

3. Do not classify vegetables

Again, a bad habit can lead to a “chain reaction” that causes whole vegetables to deteriorate or lose their nutrients. In addition, a fruit can produce ethylene (which stimulates the ripening process of the fruit), so if placed near some other fruits and vegetables it can spoil them quickly.

4. No more space

Stacking too many vegetables in a layered fashion, piling the bags in the refrigerator is not really good. In addition, too long should not be stored because depending on the type of vegetables, there is a different storage time.

To ensure the nutrition of fruits and vegetables, when taking them out of the refrigerator, they need to be processed immediately, and should not be left for long in the outside environment. It is not beneficial to put the vegetables out for a while, if they do not reuse them, and put them in the refrigerator.