Ripe bananas have round skin, look outside, they are dark yellow, you can feel the softness of the fruit by squeezing lightly. While the banana is ripe due to the medicine, the outer yellow skin is very beautiful and eye-catching, but when squeezed, the banana feels awkward. 2. Rambutan Rambutan, when sprayed, will ripen early but quickly wither. Normally, the wilting process of rambutan takes place very quickly, only a few hours after being cut from the tree. The way to recognize sprayed rambutan is that the fruit has fresh branches and leaves, but the beard on the fruit is wilted and crumpled. Ripe rambutan trees will give fruit with healthy and fresh beard, so 2-3 days later, it still hasn’t wilted. 3. Mangosteen Ripe mangosteen has a very fresh stalk and ripens in patches, from the tip of the stem to the bottom of the fruit. For ripe mangosteen due to the medicine, it will have a black stem, when eaten, it will have a very sour taste. 4. Durian With durians that are forced to ripen by medicine or ripen naturally, users can identify by immediately looking at the stem and spines of the fruit when choosing to buy. If the peduncle is old withered, the spines are bruised, and the color is old, the fruit is cut when young and has been soaked or injected with drugs. And ripe durian trees have fresh stalks and spines, picking up the smell will feel the natural fragrance. 5. Dragon fruit Natural ripe dragon fruit has thin skin, dark red body while the spines on the fruit are beautiful. And ripe dragon fruit due to stimulant has a light red color, thorns on the fruit wither, thick skin, very light taste. 6. Mango Ripe mango trees will have fresh stalks, stretchy skin, and ripe pieces extending from the stem to the tail and from the abdomen to the back of the fruit. The more ripe fruits will have a deep yellow color and the flesh will be soft. Ripe mangoes due to the use of stimulants often ripen unevenly, with alternating green stripes, and easily bruised. 7. Papaya Ripe papaya trees are often long fruits, heavy in hand, evenly ripe, soft, with sticky plastic stalks. These fruits are sweet and fragrant, few seeds, thick and soft flesh that can be easily scooped with a spoon. With ripe papaya due to drugs, they will be golden yellow, smooth skin, when pressed, there is no settlement. When peeled, there is still a lot of plastic, when eating, the intestines are not soft, but the taste is very light. 8. Butter The ripe avocado will be bitter. Many people think that avocados are bitter due to scraping the green part close to the skin, but with delicious ripe avocados, even if you scrape all the flesh to the skin, it is still not bitter, even the outside flesh is very fatty and greasy. To tell if an avocado is young or old, look at its stem, if the stem is large, it means the avocado is young. Therefore, it is important that you choose ripe and fresh avocados. Do not touch the soft fruit, because it has spoiled, at least no longer has a delicious taste. Squeeze gently, if it feels a bit soft but still firm, not squeaky. Or you can click on the stem, find it a bit soft, then choose, even if the other part is not soft, because it will gradually ripen towards the tail (but should only be eaten when the fruit is fully ripe). A delicious ripe avocado has a glossy but still slightly rough skin, firm hand. 9. Jackfruit Jackfruit is one of the most drug-induced “ripe” fruits on the market today, so how to recognize it is also quite easy. If the jackfruit is not old, has sharp, dense and bright outer thorns, but the inside is ripe, it must have been “ripened” by medicine. In addition, the area near the stalk of the jackfruit fruit (the usual place to inject the ripe stimulant) will be mushy, while the tail of the fruit has just ripened. Natural ripe jackfruit will have characteristics such as enlarged spines, yellow-green, gray-gray and ripen evenly from the stem to the bottom of the fruit. ten. Labels Longan fruits that are sprayed with sulfur for long-term preservation often have a uniform, glossy, round skin without natural lumps. When eaten, longan pulp is crunchy, hard, and has no characteristic sweet taste and odor. black hot. 11. Coconut Coconuts are often “enchanted” to turn into “genuine” Siamese coconuts to increase profits for sellers. Chemical sugar, fragrance chemicals are injected through the germ hole on the top of the coconut, turning the sour young coconut water into sweet or white coconut, just soak the coconut in water and add a little Javen. 12. Cherry Australian cherries have a slightly darker red color, crunchy and sweet, while Chinese cherries are softer, lighter, and more brackish. When buying cherries, try to put them in a plastic bag and hold them for a while, then open them and smell them. If there are residual chemicals, there will be a slightly pungent smell. 13. Sapodilla To make sapodilla more eye-catching, sellers often soak the fruit through a solution that is said to be iron powder mixed with water. The dark yellow sapodillas have been soaked in iron powder, while the sapodillas still see green veins through the thin skin and are not soaked.

See the outer shell The easy way to know if the lychee is delicious or not is to observe the outer skin of the lychee. When buying, you should pay attention to choose bunches of fruits with flexible branches and fresh leaves, this is a sign of fresh lychees, recently picked. Illustration. On the contrary, you should ignore the bunches with wilted, easily broken or bruised branches because those are the fruits that have been picked for a long time or exposed to the sun for a long time, so the branches and bark are dry. Delicious and ripe lychee will have a pink-red skin, round fruits. The lychee fruit is usually smaller than the hybrid lychee (only about 70%), while the lychee fruit is larger, more elongated, and the color is also darker red. Ripe litchi until the spines will be smooth, the more thorns and sharper the thorns are, the greener the fabric will be. Do not choose litchi fruit with dark spots, black spots on the skin, especially on the stem because it is easy to encounter rotten or overripe fruit. Should choose bunches of fresh lychee, the branches stick to the fruit and the leaves are still green. Do not choose to buy bunches of lychee with dried, wilted, fragile branches or dried, no longer fresh leaves. Try it with your hands Fresh lychee to the touch will have elasticity, when pressed, you will feel the fruit is a bit soft but still firm. On the other hand, if you feel the hard lychee fruit, it is still green, and if you touch it soft but not elastic, the fruit is old or overripe. Illustration. Smell it Although the fragrance is not strong, the fabric still has a characteristic smell. Fresh lychee, when you smell it, you will see a light fragrance. If you smell the lychee fruit has a sour smell, a fermented smell, or a strange smell, you should not choose it because it is likely old or too old. Peel off test Try peeling any 1-2 lychees in the bunch. If the delicious lychee is peeled off, it will have: – The stem is white, not dark, not deep. – The peel is easy to peel, has a crunchy feel, a bit dry – Does not leak bile when peeling, the pulp is quite clear and looks succulent. If the peel is tough, the stem is dark, the molasses is high, and the pulp is not clear, the lychee may be overcooked or about to spoil. Illustration. Split the pulp, see the seeds After peeling, slowly try to separate the pulp. – The pulp is soft, clear white, succulent, when peeling, it begins to molasses, has a light aroma, the pulp is thick and easy to separate, the small seeds are delicious. – If you find it difficult to separate the seeds, the seeds are large, the pulp is pasty, the smell is bad or the smell is strange, you should not choose. Illustration. Size of lychee Vietnamese standard delicious lychee is a medium sized lychee, not as beautiful as a hybrid lychee. The lychee fruit is smaller, only 70% of the hybrid lychee. The fruit is round, slightly regular, while the lychee hybrid has large berry fruit, elongated body, large seeds, sour taste. Illustration. How to preserve lychee? – The lychee, after choosing to buy the freshest fruits, should be properly preserved to ensure that the nutrition of this fruit is not lost. – Accordingly, you need to wash all purchased fabrics, remove toxins and dirt on the skin as well as remove damaged, watery lychees to better preserve them. Next, you put it in the refrigerator, best preserved from 2 to 3 degrees C. When you want to eat, you will take out each bag to enjoy, so 3 weeks later you still have fresh lychees to eat. Illustration. – You can also store lychee in a cool place to avoid moisture, moisture, etc., but you should not store it for too long, it will damage the fabric and lose nutrients. Illustration. Lychee has a sweet taste, provides many vitamins and minerals for the body, but you should not eat too much. On average, a day should only eat 200-300 grams of lychee. Adults should only eat 5-10 fruits/time, children 3-4 times/time.

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.

Illustration Apple According to Dr. Luu Lien Huong – Vietnam Institute of Applied Medicine, apples can be stored at room temperature, but if you want to preserve apples longer, you should keep apples in the refrigerator, ideally in the refrigerator. fruit and vegetable drawers of the refrigerator. If kept at room temperature, apples will ripen very quickly after a few days, but when refrigerated, you can keep apples for several weeks. Wheat flour Flour will retain its quality and last longer if it is stored in a sealed plastic, glass or metal container instead of in a package like when bought from the store. Compared to many other foods, flour will have the longest shelf life, but the deterioration of flour will also happen faster if not stored properly. Onion Onions need to be stored in a cool, dry place, away from light, but onions also need air circulation to keep their freshness. Onions should not be stored with potatoes, although both foods have relatively similar storage conditions. Onions and potatoes stored together will create moisture and gases, causing both to spoil faster. Refrigerating is a good option to keep onions fresh. Potato Potatoes need to be stored in a cool, dry place and in a dark corner to keep their freshness. Potatoes will not keep for long if kept in the refrigerator because the temperature in the refrigerator is too low, which will cause the starch in the potato to turn into sugar. This conversion will make the potato taste too sweet and change the color of the potato. Fresh Meat If you have just purchased fresh packaged meat from the store, you should store it the same way it was stored at the store and follow the directions for use printed on the packaging. Peeling off the protective layer of meat and wrapping it up increases the risk of the meat coming into contact with bacteria, so it’s best to keep the meat intact from purchase until it’s prepared and cooked. If the meat you buy does not have a storage tray underneath, you should put an extra plate under the meat to retain excess moisture. Lettuce, lettuce When the lettuce is wilted, the vegetables will be soft and rotten, unusable, to avoid this situation, you should not store lettuce in a plastic bag. Lettuce needs to be stored in a mesh bag, either washed and stored in a bowl in the refrigerator or, if dry, in a paper bag. Cheese Hard cheeses require special handling and should not be stored in sealed bags. Hard cheese should be stored in its original packaging from purchase until use (do not re-open the package), ideally in the cheese compartment. If stored in this compartment, hard cheese can be stored for up to 6 months, even up to 8 months, but the cheese may not be as hard anymore and more broken. Once you’ve used the cheese and cut it into small, unused pieces, wrap it up in aluminum foil or food wrap and put it back in the fridge. Tomato Tomatoes should be kept on the kitchen counter, away from light, moisture and high temperature, tomatoes should not be stored in the refrigerator because the cell structure of tomatoes will begin to deteriorate, leading to mushy and powdery, the taste of tomatoes will also be affected. Tomatoes will ripen gradually at room temperature and once ripe, can be used for 2-3 days. Tomatoes should only be stored in the refrigerator for about 2 hours after the tomatoes have been sliced/cut.

How to choose delicious, standard lychee In order to choose good quality lychees, first of all, you must choose fresh fruits with branches that stick to the fruit and the leaves are still green. The branches of the lychee are small and flexible. Avoid buying fruits with brown spots (bruises) on the stem, they should not be bought because such fruits are prone to head worms. Ripe litchi has red-pink skin, round fruits, smooth spines. When touching the fruit, it must be soft but elastic, showing that the fabric is still fresh. If the lychee is soft and not elastic, it means that the fruit is overripe and not delicious to eat. If the good lychee will have a fragrance, you should peel 1-2 lychees to taste, lychee has thick pulp, small seeds and sweeter taste than hybrid lychee. How to make sugar soaked fabric How to soak your lychee Nguyen Thi Thu Huyen (living in Da Nang) is very simple, lychee meat absorbs sugar, cool but still retains the crispiness of the lychee. Ingredients for soaking 1 kg of sugar lychee: – 2 kg of fresh lychee – 800 ml of water – 600 gr of rock sugar (white sugar, jaggery) – 1 pinch of salt – Glass or porcelain jars for storage. Making Step 1: Buy lychee, cut the stalk, then wash and separate the seeds. Mix a basin of clean water with a little salt, separate where to soak the cloth to avoid darkening. After separating, rinse with clean water to reduce the salty taste, then drain. Step 2: Put 800 ml of water and sugar into the pot, stir until the sugar dissolves, then turn on the stove to boil the sugar water, then add the lychee. Wait for it to boil for 3 minutes. Step 3: Take a clean jar and put the pre-processed cloth into the jar, pour the sugar water into the jar and close the lid and wait for the cloth jar to cool completely and then put it in the refrigerator. Note: – Cloth canned as above can be stored in the refrigerator for 1 month. When needed, just open the jar and you have cool cloth water to use. When eating, scoop out the cup, break the ice, put it in. You can make tea and then add a few soaked cloths, the lychee is sweet and still retains its crispiness, the lychee juice is soaked with lychee flavor. Good luck!

According to the share of nutritionists, onions absorb more moisture than in the refrigerator, so they will spoil faster. In particular, onions and garlic contain starches in onions that also convert to sugar faster in a humid and cold environment, so they become soft and wet quickly. In addition, according to research, storing garlic in the refrigerator will stimulate sprouting. Although sprouted garlic is not harmful or unhealthy, it is a sign that garlic has reduced its quality and benefits. Onions and garlic want to be preserved for a long time, so keep them in a cool, dry place How to preserve raw onions and garlic According to nutritionists, instead of storing in the refrigerator, store whole onions in a cool, dry place without moisture you can keep for 30 days. Placing them in places where there is no air movement in the refrigerator will accelerate their spoilage, while sunlight will cause them to germinate. How to store peeled and sliced ​​onions These onions should be stored differently than whole onions. Onions that have been peeled but still intact (when the thin, hard outer skin is removed) should be stored in the refrigerator and have a shelf life of about 10-15 days. With minced onion and garlic, put it in an airtight container How to store minced peeled onions and garlic With peeled, sliced ​​or minced garlic bulbs that can all be stored in the freezer, you just need to wrap them tightly to make them as airtight as possible. You can also store peeled and pureed garlic with a little oil until it forms a thick paste. After that, the resulting garlic oil mixture must be frozen in an airtight container. But you must not keep garlic puree at room temperature as that can easily encourage the growth of Clostridium botulinum bacteria, which is a very dangerous and potentially deadly bacteria.

“At this time, in addition to the fresh lotus seeds in Hue, which are in season, the ponds and lotus ponds in the countryside also begin to harvest seeds. If fresh lotus seeds in Hue cost 170,000-190,000 VND/kg, the original lotus seeds cost only 100,000-120,000 VND/kg. The lotus seeds from the countryside are as fragrant and fragrant as the Hue lotus seeds,” said Tran Thi Hanh, a small trader selling fresh lotus seeds at Vo market, Ha Dong. Because it is the fresh lotus seed at the beginning of the season, it is sold during the epidemic season, so this year, the price of fresh lotus seeds at the toad markets is quite soft, attracting many housewives to order. “At the beginning of the season, the price of fresh lotus seeds is still high. A little more lotus at the end of the tool, the price of lotus seeds will decrease to 80,000-90,000 VND/kg. That’s why many housewives buy fresh seeds from the countryside to make lotus tea, nut milk or leave sticky rice, cook tea to cool down,” said Hanh. Because many people like to eat, fresh lotus seeds at the beginning of the season are quite popular. Buyers buy at least 1kg, many buy 5-7kg and put them in the refrigerator to eat gradually. According to Ms. Hanh, there are many ways to preserve lotus seeds to eat year-round and still be delicious, but you can follow these 4 ways to store lotus seeds until the next season. Dried lotus seeds Hanh said, there is a simple way to store fresh lotus seeds to eat all year round, which is fresh lotus seeds that do not need to be washed after being purchased. Just peel off the shell, get the white lotus seed kernel. Use a toothpick to take the lotus heart. “Next, bring the lotus seeds to dry in the sun 3-5 times (or dry) until dry, then store them in a jar with a tight lid. From time to time, during use, you can bring lotus seeds to dry in the sun to avoid mold, “Ms. Hanh said. Frozen fresh lotus seeds When buying fresh lotus seeds, the housewife does not wash but peels off the seed shell, takes the white lotus seed kernel and uses a toothpick to get the lotus heart. After that, divide the purchased lotus seeds into small pieces, store them in plastic boxes, plastic bags or put them in vacuum bags and then put them in the freezer for later use. The easiest way is to freeze fresh lotus seeds in the freezer compartment As for the refrigerator, it can only be for about 10 days when the lotus begins to darken. Every time you take out the lotus seeds to use, take each box or bag, gradually defrost and cover with boiling water. Then cook normally. Lotus seeds are still pure white even when stored in the freezer. Steam fresh lotus seeds and put them in the freezer There is another way to preserve fresh lotus seeds that many housewives have recently suggested is to steam them and then freeze them to eat gradually. “Many housewives who buy their own lotus seeds think that if fresh lotus seeds are stored in the refrigerator for a few days, they will become dull, and the seeds will decrease in sweetness. As for fresh, but frozen, sometimes it is still mixed with rough seeds, not delicious. But if steamed, it’s 100% fleshy, white, fragrant, not dull, very convenient because when you need to eat tea, it cooks very quickly,” this person shared. Specifically, prepare a pot of water and steam the lotus seeds above, until the lotus is ripe. Do not stir while the lotus is still hot to avoid crushing the seeds. Wait for the lotus seeds to cool completely, then put them in a freezer box. This way can be stored for several months to a year. When you need to cook lotus leaf rice, lotus seed tea, longan tea, … just cook other ingredients and then add lotus and it will still be soft, fleshy, and fragrant like fresh lotus. More sophisticated, you can steam lotus seeds before freezing Soak in dilute salt water, then quickly bare and freeze According to Ms. Hanh, there is a way to store fresh lotus seeds to eat all year round, which is applied by many people, which is to buy fresh lotus seeds and wash them twice. Then, soak in diluted salt water for 10 minutes, then take out and wash again. Bring the water to a boil, add a teaspoon of salt. Then put the lotus seeds in the ceiling for 3 minutes. Keep a basin of very cold ice water ready to take out the lotus, then put it in a bowl of ice water to soak for 10 minutes. At this time, remove the lotus seeds to a basket to freeze. Doing this, the whole year in the lotus seed cabinet does not darken. When cooked, it still has a fragrant lotus scent. The lotus seller affirms that preserving fresh lotus seeds by the above methods can keep lotuses all year round. There are opinions reflecting that fresh lotus seeds are frozen to freeze, but according to Ms. Hanh, whether or not the lotus is shy is due to the lotus variety and lotus soil, not the way it is preserved. “Even if the fresh lotus is frozen in the freezer, it’s okay, boiled it is still beautiful and delicious like a fresh lotus,” she shared. In addition, Ms. Hanh also noted, when buying fresh lotus seeds to store food all year round, housewives should buy old, round lotus seeds, do not choose long, cracked seeds. These lotus seeds are usually delicious, not shy, fragrant, very sweet and chewy.

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.

Normally, fresh lotus is bought if stored in the refrigerator for only a few days, it will become dull and reduce sweetness. If you freeze raw seeds, they will be confused and not delicious. But steaming is 100% fleshy, fragrant white, not dull, very convenient because when you need to eat tea, it cooks very quickly. How to choose to buy fresh lotus seeds To choose the freshest lotus seeds, you should buy the lotus right after it is picked. Because at that time, lotus seeds were still on the lotus and you could freely choose delicious and quality lotus seeds. You can buy Hue lotus is the best. Dried lotus seeds are not as delicious as fresh lotus seeds, and lotus seeds everywhere are not as good as Hue lotus: The seeds are round and juicy, fragrant and tender, cooked until golden brown. Loose, but still whole, not crushed. Intense sweet taste. How to preserve fresh lotus seeds? Wash the lotus and pick up the leftover citta, let it dry! 1. Boil water with a little salt, drop lotus (washed and drained) into quick blanching for 3 minutes. Turn off the heat and let cool for 2 more minutes. 2. Prepare a large pot of water to drop lots of rocks. When the lotus is ripe, take it out and drop it in a bowl of ice cold water, then rinse it with ice cold water several times to cool it completely. Note: Do not stir while the lotus is still hot to avoid crushing the seeds. After blanching, immediately soak in ice-cold water for the lotus to get rid of its viscous and not darken. 3. Drain the lotus into a basket or tray, drain completely. If the lotus is dry, it will be stored in a sealed container. When inserting the memory box, press the lid of the box to release the most air in the box before closing the lid completely. After blanching, lotus is still shiny, pale yellow and fragrant. Take out to dry. Each time you cook, just take out the right amount to use, no need to cook too carefully, cooking quickly is enough. Dried lotus for frozen storage box.

Lychee contains many nutrients such as Calories, Carbs, protein, sugar, fat, fiber… and many vitamins and minerals such as vitamin C, vitamin B3, Potassium… Besides, litchi fruit also Contains various antioxidant plant compounds. Including lychee in the daily diet can help promote appetite, boost metabolism and maintain optimal body weight, prevent cancer, boost immune function, Improve metabolism, prevent constipation… However, not everyone knows how to choose delicious lychee fruits without the common stem worm. Check out our lychee selection tips below to choose the freshest lychees! Observe the outer shell To choose good fabrics, you should look at their outer shell. Those are the fruits with red, round, pink skin. Ripe litchi until the spines will be smooth, if the thorns are more and more pointed, the cloth is still green, eating will be sour. You should choose fresh lychees, with branches sticking to the fruit. Absolutely do not choose litchi fruits with dark spots, black spots, especially in the stem, branches that are dry, wilted, easily broken because these are rotten and damaged fruits. Lightly squeeze the outside of the fabric You can also rely on the fabric to choose delicious fruits. If the touch of the lychee has a certain elasticity, is slightly soft but still quite firm, it means that the lychee is still fresh. In case you feel the lychee is hard, the lychee is still green, eating will be sour. If the fabric is soft but not elastic to the touch, the fabric is damaged. Smell Good lychee will have a slight fragrance, while damaged or too long litchi will have a sour or fermentable smell. Pare When buying fabric, you can try to peel any fruit in the bunch. When peeled off, if the stem of the fruit is white, not dark or deep, and the stem part must be easy to peel, crisp, and not leaky when peeled, it is a delicious lychee. And if when peeling the fabric, the peel is tough, the stem is dark, the molasses is a lot and the pulp is not clear, then they may be about to spoil. Test the pulp In addition to the peel, try to separate the pulp to see if it is a good lychee. If the pulp is soft, clear white, succulent, has a light aroma, and is easy to separate, the lychee is delicious. If the pulp is pasty, less fragrant or has a strange smell, it should not be chosen because it may be a damaged fabric. How to preserve fabric? After choosing to buy fresh lychees, you need to wash all the purchased lychees to remove toxins and dirt on the skin as well as remove damaged lychees. Next, put the washed cloth in a plastic bag and then put it in the refrigerator to preserve. Xiao Bao (Synthetic) Photo: Collectibles

Tips for storing lychee in a zip bag Cut each lychee separately, except for the stalk about 1-2 cm.
Allow to dry the sticky spots (if any) on each fruit.
Put the fabric in zip bags and then store it in the refrigerator for later use. This way, you can store the fabric for a week. Tips to preserve lychee with newspaper Litchi cut each fruit separately, except for the stalk about 1-2cm, let it dry in places with water.
Line a few layers of newspaper on the bottom of the plastic box and then put the lychee in, one layer after another.
Use newspaper to cover the entire fabric, the more newspapers the better.
Close the lid of the box and store it in the refrigerator. With lychee preservation tips This, you can eat gradually for a whole month. From time to time, you should open the inspection to remove some of the fruit showing signs of damage to protect the other fruits. Tips to store a few pistachios in the freezer In this way, you can preserve the whole year, and until Tet, you can still eat litchi as usual. The method is quite simple: Cut each fruit, let it dry, then wrap it with newspaper and box as above, then put it in the freezer compartment, when eating, bring it out to defrost naturally. You can also peel, fold the cloth in a plastic box, sprinkle a little more sugar, then cover, put in the freezer. If you have a vacuum press, you peel the fabric, put it in a bag and vacuum it before putting it in the freezer, it will save a lot of space than using a box.

Consumers when choosing meat in the cooler of a supermarket need to learn carefully because there are many types of defrosted meat Photo: Tran Viet – VNA Cheap, easy to buy, convenient to process Ms. Linh Chi (banker, Ba Trieu branch, Hanoi), said that recently, when she went to the supermarket, she came across lean pork, pork belly imported from the US, cut into pieces and pre-packed in blister packs. , stored in the refrigerator for sale. This type of meat costs from 104,000-154,000 VND/kg, cheaper than fresh domestic meat. When she wondered about the fact that imported meat was not kept in the freezer but kept in the cooler when sold, the supermarket staff explained: “Frozen meat is often in large volume, making it difficult for consumers to buy, so Supermarket defrosts, cuts, divides into small pieces from 300-400gr/tray and is stored in the refrigerator”. Further observation, Ms. Linh saw that at this food counter in the supermarket, there was a sign noting to consumers: “The product has been defrosted, please do not re-freeze”. According to the reporter’s observations, with meats that have been defrosted, chopped, and sold as cool or fresh meats, many customers choose because of their low prices, suitable for the retail needs of the majority of customers. . However, very few supermarkets clearly state the origin and condition of these meats. In supermarkets, convenience stores, you will not easily recognize this as thawed meat because the small stamps on the surface of the tray only display the words “American beef shoulder”, “Australian beef shoulder”. … Especially, what is more worrying, if supermarkets and convenience stores bring defrosted meat to sell as cool meat, in markets, thawed meat is sold as fresh meat. Even at the end of the day, if it doesn’t sell out, the stall owner will re-freeze the meat to sell it the next day. Thawed meat does not guarantee food safety With the advantages of being easy to buy because of its small volume, convenient processing, and low cost, consumers have chosen this type of defrosted meat. However, food safety experts are concerned about the safety and quality of frozen meat when defrosting if done in an inappropriate manner. Specifically, when defrosting, the meat must be brought to the refrigerator (temperature is about 4-5 degrees Celsius) to slowly defrost, not put the meat outside in the natural environment or put the meat in water. When leaving meat out, the high temperature will make it easy for bacteria to infect and grow, which is not safe. In many supermarkets, convenience stores, markets, imported meat is thawed for retail Dr. Nguyen Duy Thinh, former officer of the Institute of Food and Biotechnology, University of Science and Technology, said that in markets, hygienic conditions cannot be compared with supermarkets, meat has a high risk of infection. With unsold meat, small traders re-freeze, bacteria continue to be inhibited, but after thawing, exposed to normal temperature, bacteria multiply faster before re-freezing. Moreover, when selling, due to the large amount of meat, the cooler is not able to cool the pieces of meat evenly, so it still creates opportunities for bacteria to grow. The amount of bacteria will multiply day by day. After three days, the meat in the supermarket can be the same as the meat in the market if it is stored at a temperature above 5 degrees Celsius. “It is best to defrost it on the same day it is sold out” – Dr. Nguyen Duy Thinh said. In addition, Mr. Vu The Thanh, a food safety and hygiene expert, said that defrosted meats are more susceptible to infection than fresh meat because when defrosting, the bacteria will continue to multiply after the freezing process. and multiply to infinity if favorable conditions are met. Therefore, when buying defrosted frozen meat, consumers should process and use it within the same day, do not re-freeze the meat because it will form ice in the piece of meat, after thawing again. , the meat will be dehydrated, not good to eat. Mr. Nguyen Van Manh, owner of a chain of stores specializing in selling clean food, said that fresh, frozen and chilled meat products must all meet technical regulations on food safety, if Failure to do so will result in fines or even criminal penalties. Explaining the reason why retailers still openly sell defrosted meat, Mr. Manh said that because these units did not announce or promote the meat as cool or fresh meat, the authorities cannot be punished. “The standard is for businesses to have grounds to announce the quality of products sold on the market, not mandatory. Only if these stalls hang signs selling cool and fresh meat but sell defrosted meat. , has just been punished”. To the naked eye, it can be seen that the pieces of pork after defrosting are usually pale in color. Even, the meat is still a bit cold, some pieces of meat still have ice crystals. As for beef, frozen buffalo meat that is thawed is usually darker in color, especially when sold at room temperature, on a hot day in the market.

“Make use of the ice cube trays with lid! Pre-ground onions, garlic and chili peppers, freezing the members are very convenient to use, each time you stir-fry, take out 1-2 pieces is enough to stir-fry, cook, make fried onions and garlic, do not rust anything It’s also convenient. You can make garlic balls, separate onion balls, or mix onions – garlic; onions, garlic and chili.”, Phan Anh shared her tip. Ms. Phan Anh also noted, these pellets do not need to be defrosted before cooking, just drop the pellets into the pot and pan, and it will fall apart right away! Tastes as good as freshly peeled. There is no need to soak in any vinegar because not all dishes need oil and vinegar. Sometimes it is necessary to marinate grilled meat, for example. Ms. Phan Anh also meticulously instructs her sisters how to freeze in the refrigerator to avoid odors. Peel onions and garlic. After peeling, wash it, let it dry completely before putting it in a small blender. If there is water, when making the pellets, they will stick together, making it difficult to chip when processing. You can grind garlic, chili, and onion separately or mix garlic, chili, and onion together for easy processing. Ms. Phan Anh made 2 trays: 1 tray of garlic and onions and 1 tray of garlic and chili One spicy tray, one non-spicy tray for convenience! Put in ice trays with lids! Lightly compress it to “mold” it and then put it in the freezer About 3-4 hours later, these pellets begin to harden slightly, then remove, put in sealed boxes, continue to freeze! Done, just use it! Phan Anh’s house “onions and garlic” saves a lot of time when cooking.

The new Covid-19 vaccine Sputnik Light was registered on May 6. (Source: Sputnik) According to Russian Health Minister Murashko, just registered a few days ago, the Sputnik Light vaccine has attracted interest abroad. However, Mr. Murashko did not specify which countries have shown interest in this vaccine. Sputnik Light is the first component of Sputnik V – a recombinant human viral vector of serotype 26 (rAd26). The Gamaleya Research Institute, together with the Russian Direct Investment Fund (RDIF), conducted a global trial of the effectiveness of Sputnik Light on February 21, and the vaccine was officially registered on May 6. The data showed that the vaccine was 79.4% effective, higher than many two-component vaccines. The nearly 80% efficacy level is higher than many of the world’s two-dose vaccines, highlighting the vaccine’s proven effectiveness against all new variants. According to a report by the Russian Direct Investment Fund, no serious side effects were noted after vaccination with Sputnik Light; vaccines comply with standard logistics and storage requirements. The single-dose vaccine, which allows more people to be vaccinated in less time, is effective in the fight against the Covid-19 pandemic during the acute phase of development. (according to Sputnik)

The mixing of Chinese strawberries and then advertising and selling them into Dalat strawberries is no longer a new story. However, many consumers are still worried because they do not know how to distinguish these two types of strawberries, if they buy poor quality Chinese strawberries, their health will be affected. To distinguish Chinese strawberries in the guise of Da Lat strawberries, you just need to observe the following characteristics. 1. Shape Da Lat strawberries have uneven fruit shape, moderate fruit size, not too big, not smooth. Meanwhile, Chinese strawberries have high uniformity, large fruits, hard and smooth to the touch. Dalat strawberries have an uneven fruit shape. Chinese berries from size to shape are very uniform. 2. Color In terms of color, Dalat strawberries have an uneven red color, dark on the stem, the stem is slightly white. Chinese strawberries give a dark red color from head to stem, which looks very beautiful. The calyx part, Da Lat strawberry has a short thin calyx, partially covered on the strawberry, with light green color. These features, consumers will not notice when buying Chinese strawberries, because the calyx of Chinese strawberries is thick, very smooth, covers more than a third of the strawberry and has a dark green color like the leaves. The color of Da Lat strawberry has a small white part covered in the calyx. Chinese strawberries are uniformly red from head to stem, looking very beautiful. 3. The meat inside With the flesh inside, Dalat strawberries will be light red, with white interlaced. The Chinese strawberry has a darker red flesh, no white interlacing. The flesh inside Da Lat strawberries will be light red, with white interlaced. The Chinese berries are absent or very pale. 4. Taste In terms of taste, Chinese strawberries have no aroma, when eaten, they have a greasy feeling, no sour taste, while strawberries of Da Lat have a characteristic aroma, when eaten soft and chewy, have a sour taste. . Dalat strawberry flavor has a characteristic aroma, when eaten, it is soft and chewy, with a sour taste. The taste of Chinese strawberry is light and not fragrant. When chewed very friable. 5. Storage time In addition, consumers also have another way of knowing that Chinese strawberries can be left for 7 to 10 days in a temperature environment of 25-32 degrees Celsius and still fresh, while Da Lat strawberries only keep up to 2 hours. day is wilted or bruised all stem. Da Lat strawberries can only be preserved for up to 2 days before they wilt or darken. Chinese strawberries can be stored for 7 to 10 days in a temperature environment of 25-32 degrees Celsius Buy traced strawberries If you want to buy Da Lat strawberries with the right standards, you should not be subjective when choosing a unit or seller. If buying at a reputable dealer or supermarket, you should choose strawberry boxes with a QR code traceability stamp. Then, you can easily trace the origin of the product to be more assured of your choice. When tracing product origin, you will know information about product origin such as product name, manufacturer, supplier, growing and processing process.

We know that avocado is a fruit rich in nutritional value, with a fatty taste, very suitable for making smoothies in the summer. According to research, avocado is rich in antioxidants, contains up to 14 vitamins and minerals, including calcium, iron, copper, potassium, sodium, zinc, selenium… As a believer in avocado, Ms. Nguyen Hoang Thu shared that every year when the avocado season comes, she also has a headache about preserving avocados to eat gradually without spoiling. She said that every avocado season comes she is “zealous” from the beginning of the season and always has a “headache” when buying avocados to eat. The reason for her headache is that buying a few people does not sell, buying enough, waiting until it is ripe, but when it is ripe, the whole basket of avocados can’t be eaten in time, the ripe fruit is spoiled… Fortunately, during the trip to Bao Loc (the hometown of avocado 034), she learned how to slowly eat avocado from an acquaintance. With the way she learned, she found true love, so that at the end of the avocado season, she can rest assured to “mold” to eat gradually. Let’s learn immediately Hoang Thu’s avocado preservation tips so that you can preserve delicious avocados and still keep them for a long time! Here’s how: Ms. Hoang Thu affirmed, an immutable rule when you want to preserve any food is that the original food must always be fresh. Choose ripe avocados. How to choose a good avocado: Choose ripe old avocados that are still hard (if not old, put them in the fridge and then take them out, it will only wilt and wrinkled skin and never ripen). Long avocados are usually fleshy, the seeds are smaller than round ones, but more fibrous than round avocados. Avocado stalk: If the stem core is green, it is green avocado, if the stem core is dark brown, this avocado is overripe or even charred, yellowish avocados are ripe, eat very well. tasty. Put it in a bag and tie it up tightly. – Dry the avocado, seal it in a plastic bag. Leave the fridge freezer. Here are three avocados after 10 days in the fridge. At this time, the avocado is still hard and unripe, you must take it out, wash it, dry it and leave it in a cool place for about 2-3 days to ripen. – When you want to eat, take it out of the refrigerator, wash it with water and dry it. Leave in a ventilated place, wait two to three days, then press soft to eat. Wish you always eat avocado as delicious as you want.

Clinical trials of the Pfizer vaccine showed up to 95-96% effectiveness against invading coronaviruses. According to the New York Times , each batch of Pfizer-BioNTech vaccine with 7.5 million doses is produced in 60 days. The most advanced mRNA technology The Pfizer-BioNTech vaccine uses mRNA technology. This vaccine is recommended by the US Centers for Disease Control and Prevention (CDC) for use in people 12 years of age and older. The SARS-CoV-2 virus carries proteins that allow it to enter human body cells. These proteins – known as spike proteins – are the subject of research in the production of vaccines and drugs to treat Covid-19. Coronavirus. Photo: New York Times. Pfizer-BioNTech’s vaccine is based on the genetic makeup of the SARS-CoV-2 virus to create artificial protein spikes. Vaccines use messenger RNA (mRNA), a type of genetic material that human cells process to make proteins. The messenger RNA molecules are very fragile, so they will be broken down by natural enzymes in the human body if injected directly into the human body. To protect the mRNA in the vaccine, Pfizer-BioNTech wraps the mRNA molecules in an oil bubble made of microscopic fat particles. mRNA molecule. Photo: New York Times. Due to their unstable nature, the mRNA molecules in the vaccine will be degraded at normal temperatures. Therefore, vaccines of Pfizer-BioNTech need to be stored at deep cold temperatures, at least -70 degrees Celsius or less. To keep the vaccine of Pfizer-BioNTech stable, special containers are required, including dry ice, heat sensors and GPS trackers. Inject vaccines into the body After vaccination, the molecular particles in the vaccine will collide and fuse with human body cells, releasing mRNA. Human body cells will read the genetic content contained in the mRNA and from there produce protein spikes. The mRNA molecule from the vaccine is eventually destroyed by human cells forever. Vaccine molecules interact with cells. Photo: New York Times. Some protein spikes will form spikes, which rise to the surface of the cell and protrude outward. Cells that have been affected by the vaccine also break down the protein into small pieces on the surface. The protein spikes protruding from the cell, and the protein molecule on the cell surface, will eventually wake up the human immune system. When cells that have interacted with the vaccine die, their fragments contain many protein spikes and protein fragments. These fragments will be picked up by a type of immune cell called molecular antigen-presenting cells (APCs). APC cells activate helper-T cells. Photo: New York Times. Fragments of protein spikes will stick to the surface of APC cells, until helper-T cells detect these fragments. The helper-T cells then trigger the immune system to produce antibodies against the coronavirus. Antibody production Other immune cells, called B cells, can collide with the coronavirus spike protein on the surface of the cell that has interacted with the vaccine, or the floating protein spike debris. Some B cells can adhere to protein spikes. Helper-T cells activate B cells that help produce antibodies. Photo: New York Times. When B cells are activated by helper-T cells, they begin to produce antibodies that attack the spike protein. Antibodies neutralize corona virus. Photo: New York Times. The antibody produced will attach to the spike protein of the invading corona virus. Antibodies mark the virus for later destruction by the body’s immune system. More importantly, the antibody prevents the viral spike protein from attaching to the healthy cells of the human body. To destroy the virus, APC cells activate another type of immune cell called cytotoxic-T cells. This cell is responsible for finding and destroying cells that have been infected by the virus through the signal of protein spike fragments on the surface. Cytotoxic-T cells destroy infected cells. Photo: New York Times. Remember information about corona virus Pfizer-BioNTech’s vaccine is given in two doses, 21 days apart, to help the immune system work most effectively against the corona virus. But because of the lack of time to study, scientists cannot be sure how long the immunity created by the vaccine will last. Preliminary research shows that within 10 days of receiving the first dose, the vaccine begins to build a strong immune system against the virus. It is likely that, after several months of vaccination, the number of antibodies and cytotoxic-T cells will gradually decrease. But the immune system also contains special cells that store information about the corona virus for years, even decades. Each vial of vaccine contains 5 injection doses of 0.3 ml. Vaccines need to be thawed and diluted with saline. After dilution, the vaccine must be used within 6 hours.

Cryogenic technology and the promise of bringing the dead back to life (Photo: Internet) Cryogenics, also known as cryopreservation, is the technique of freezing a dead body or body parts to protect them from decomposition. Proponents of cryogenics see it as a magical technology to bypass death and even reach immortality. They decided to freeze and preserve the body intact, hoping to wait until science developed enough to revive the dead body and cure whatever caused them to die before. . (Photo: Internet) To date, more than 350 dead people worldwide have been preserved at low temperatures at one of four facilities providing this service: two in the US (Alcor Life Extension Foundation, Arizona and Cryonics Institute, Michigan State); 1 in Russia (KrioRus company), and 1 in Portugal (also Alcor lab). About 1,000 people have signed up for the post-mortem resurrection service. In this list, there are famous figures such as Britney Spears, Simon Cowell, Larry King, Don Laughlin (a gambling business magnate in the US) or director Charles Matthau… How are cryogenics performed? Legally, deep freezing is only performed when the patient is dead. The ideal time to start a cryogenics procedure is about 2 minutes after the patient’s heart stops and no more than 15 minutes afterward. First, the body is gradually cooled with ice and injected with chemicals to reduce clotting. After the temperature drops to near 0°C, blood is drawn to be replaced with a solution intended to protect tissues and organs. (Photo: Internet) The technicians also injected the body with another solution to prevent ice crystals from forming, then continued to cool the body down to -130°C. As a final step, the body is moved to a container of liquid nitrogen. There, it will be cooled down to -196°C. Cost of cryogenics The fee that a person has to pay if they want to deep freeze the whole body at the Cryonics Institute is from about 35,000 USD (about 800 million VND). While if you do the procedure at KrioRus in Russia, it will cost you 37,600 USD (about 860 million VND). At Alcor, the cost of preserving a person is 220,000 USD (equivalent to 5 billion VND), if you want to save more, just preserve the brain for about 80,000 USD (approximately 1.8 billion VND). This cost does not include the annual maintenance fee, which means that the longer you keep it, the more money you have to spend. (Photo: Internet) chances of success Many scientists believe that the chance to revive a dead person is almost zero. Because the body’s organs, especially vital organs such as the heart, lungs, brain, and kidneys, must have been damaged when freeze. Until now, the damage that has occurred and resulted in death is irreversible. Due to the severe damage to internal organs and the brain, the law requires technical participants to be scientifically dead, which makes it almost impossible to revive a dead person. (Photo: Internet) Alcor doesn’t offer a clear technique to resurrect someone who’s been dead too long, or a technique under development in the future to bring the dead back to life. A very vague technology on Alcor’s website is described that they will use molecular nanotechnology with microscopic nano-sized robots that can replace damaged chromosomes and can restore individual cells. . It is worth mentioning that Alcor has not researched this technology, in fact they only trade in freezing and preserving the dead and no one is responsible for the patient’s promise to revive. Alcor’s main research is only on techniques to preserve the dead as best as possible. The prospect of resurrecting a frozen body has so far been quite remote and unrealistic. And many in the scientific community even consider this to be unethical.

Specifically, Da Lat strawberries have uneven fruit shape, moderate fruit size, not too big, soft fruit, not smooth. Meanwhile, the Chinese strawberry, has high uniformity, large fruit, hard and smooth fruit. Image distinguishing types of strawberries. In terms of color, Dalat strawberries have an uneven red color, dark on the stem, the stem is slightly white. Chinese strawberries give a dark red color from head to stem, which looks very beautiful. Da Lat strawberries have uneven fruit shape, moderate size, soft fruit, not smooth. And Chinese strawberries have large, hard, smooth fruits, the uniformity between the fruits is high. When eaten, Dalat strawberries have a characteristic aroma and sour taste, while Chinese strawberries are friable and have no aroma. When sliced, it can be seen that the inside of Dalat strawberries is light red with white, while Chinese strawberries are dark red and not white. Image when halving strawberries. Many people also mentioned how to recognize that Chinese strawberries can be left for 7 to 10 days in a temperature environment of 25-32 degrees Celsius without wilting or rotten, while Da Lat strawberries only keep for up to 2 days. . Strawberries were brought to Da Lat by the French in the 40s of the 20th century. The soil here gives the quality and taste of strawberries very special. The growth characteristics of strawberries are suitable for temperate climates. Strawberries have red color, soft fruit, sweet and sour taste, characteristic aroma, so they are very popular with many people.

CONTENT:::: How to choose and preserve fresh and delicious fish
1. How to choose fresh and delicious fish
1.1. For chilled fish and ready-made fish
1.2. For raw fish
2. How to preserve fresh and delicious fish
2.1. How to choose and store delicious fresh fish by the refrigerator
2.2. Preserving fish with lemon, vinegar, white wine
2.3. Store fish with wet towels or paper
3. Take a look at some easy-to-make fish delicacies Fish dishes often appear in the nutrition menu of families because this is a popular food. Not only that, but fish also brings many nutrients, helping to enhance human resistance. In order to have delicious fish dishes, the first thing is to have fresh ingredients. Therefore, how to choose and preserve fish has won the attention of most people, especially housewives. How to choose and preserve fresh and delicious fish 1. How to choose fresh and delicious fish 1.1. For chilled fish and ready-made fish With chilled and processed fish, you can rely on the signs and criteria below to choose delicious fish. 1.2. For raw fish If with pre-cooked or chilled fish, the selection of fish needs to observe many signs at the same time, the way to choose fresh and delicious fish with the living fish is much simpler. Specifically, with live fish, you should choose healthy swimming fish with transparent eyes, pink color, iridescent layers and no strange color skin. Fresh and delicious fish with transparent eyes, pink color, skin no strange color – Internet photo. 2. How to preserve fresh and delicious fish Once we have selected fresh and delicious fish, we need to know how to preserve the fish to preserve its nutrients and taste. Specifically, there are methods to preserve fish that people often use such as: – Store fish by refrigerator; – Preserve fish shop with lemon or vinegar; – Store fish with wet towels or paper; – Preserving fish with salt. 2.1. How to choose and store delicious fresh fish by the refrigerator Step 1: Cleaning, portioning and packing To store fish in the refrigerator, you must remove the fish bones (as much as possible), then rinse the fish thoroughly with water and then drain. Then, you divide the fish into several parts, preferably each portion corresponding to 1 processing. After you have finished dividing the fish meat, you can store each part of fish in the following 3 ways and then put it in the freezer of the refrigerator: – Pack the fish with wax paper or aluminum foil. – Put the fish in a zippered bag, before pulling the bag, be careful to squeeze the bag to push out the air out. – Put the fish in a large ice tray and fill the fish with water so that it covers the fish. Step 2: Adjust the refrigerator temperature accordingly One thing to keep in mind when storing fish in the refrigerator is to set the right refrigerator temperature to preserve the freshest fish. Specifically, for the freezer: fish should be stored at – 18 degrees, for storage time from a few months to 1 year depending on the type of fish. However, nutritionists recommend using it in the shortest time to ensure health safety. For refrigerator cooler: fish should be stored at a temperature of about 2 – 4 degrees C and used for 1-3 days to ensure fish quality as well as food safety and hygiene. Step 3: Thaw the fish For portions of fish stored in the freezer, you need to know how to thaw the fish. Accordingly, to thaw the fish, you need to take down the refrigerator cooler overnight or put the fish to be thawed in cool water. Alternatively, you can freeze it by soaking the fish in warm water for about 10 minutes with 2 tablespoons of salt. Note that when thawing fish, do not microwave it as this will cause one part of the fish to cook before the others are thawed. Also, do not thaw fish at room temperature. Should cut fish into pieces before storing in the refrigerator – Photo Internet. 2.2. Preserving fish with lemon, vinegar, white wine If storing fish in the refrigerator can be stored for a long time or at least 1-3 days, storing fish with lemon or vinegar can only help fish rotting longer in 3-5 hours. Accordingly, when you have prepared the fish, you use a little lemon juice or vinegar to spread it over the fish’s body, especially the belly. After that, keep the fish in a cool place away from direct sunlight. You can also substitute white wine in the same way as lemon or vinegar. If you use preserved white wine, you can store the fish for 3 days. 2.3. Store fish with wet towels or paper To help the fish stay fresher longer, you should cover the ankle with a towel or wet it so that the nerves on the ankle are permanently damaged. After that, be careful to keep the fish in a cool place, away from humid air and direct sunlight. In addition, you can preserve fish for 1 day by marinating fish with salt. 3. Take a look at some easy-to-make fish delicacies Fish and fish dishes taste appealing to most people. So you know how to process fish into different delicious dishes? Here are some simple, easy-to-make fish-based delicacies: Read more: How to cook carp porridge for pregnant women is not only delicious but also nutritious – Braised goby with pepper. – Braised snakehead fish. – Braised basa fish with ginger. – Braised tuna with fragrant aroma. – Braised salmon with fragrant aroma. Braised carp with melon. – Braised anchovies. Braised perch with turmeric. – Anabas cooked with star fruit. – Braised goby fish … Above are details on how to choose and preserve fresh fish and suggest names of some delicious fish dishes. Hopefully the information in the article on how to choose and preserve fresh fish in the above article will help you choose fresh fish for your family’s meal more delicious and nutritious.

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.

Foods that should not be refrigerated: Vegetables 1. Fresh herbs Contrary to food preservation secrets, in fact, fresh herbs are foods that should not be refrigerated. The reason is that herbs and herbs are easy to wilt if you put them directly in the refrigerator and reduce their quality. The best way is to use fresh herbs as soon as you buy them. If the herbs are stalked, plug in a small glass of water to keep them fresh longer. Some hard herbs such as rosemary, thyme, oregano … can be wrapped with a paper towel, stored in a closed box and kept in the refrigerator. Alternatively, you can cut off the leaves or chop a variety of herbs, place them in an ice cube tray with a little olive oil, and store in the freezer. This can help preserve it for a longer time and have many small servings of herbs available for you to use at any time. You can make “ice” cubes of olive oil and herbs for long-term preservation 2. Potatoes Many people tend to buy vegetables in bulk and then store them in the refrigerator to save time shopping. However. For all types of potatoes, especially potatoes, the refrigerator is not a suitable storage area. Potatoes are very starchy tubers and when stored in the refrigerator, they will easily spoil because the cold temperature turns starch into sugar. Therefore, keep the potatoes at room temperature, in a cool place, and stay out of the sun for too long. 3. Onions Onions are also one of the most popular foods used every day, so it is not difficult to understand that many families often buy large bags of onions and then refrigerate them. However, storing the refrigerator in the refrigerator is completely unsuitable for onions. These vegetables should be kept at room temperature, in a dry, cool, and shady place so that they do not ventilate or grow easily. In case you have only half an onion and want to save it for another meal, cover the remainder with foil and store in the refrigerator cooler. Foods that should not be refrigerated: Nuts and fruits 1. Types of melons Melons such as watermelon, pear melon, melon, melon … are all foods that should not be refrigerated, but many people often make this mistake. Melons should be stored on a table top, in a cool, dry place, away from the kitchen or places with direct sunlight. This is partly because when stored at room temperature, melons retain higher levels of antioxidants. Melons can be stored in a cool place without refrigeration 2. Nuts and seeds Almonds, walnuts, chestnuts … are very nutritious and often used for desserts, oat cereals or as great snacks for trainees. Nuts and nuts should not be stored in the refrigerator, or they may have reduced flavor and texture. It is better to store nuts and seeds in sealed containers, at room temperature to keep the best nutrients, oils and flavors. However, if the seeds are no longer fresh or processed and you want to keep them for more than 1 month, you can keep the container tightly closed and refrigerate it when the time is up. 3. Avocado Avocado is a fruit with a creamy, creamy texture and is most tender when it ripens. However, refrigerating avocados can slow down the ripening process, and even make butter more susceptible to clipping and not aging. You can leave the butter on a table or in dark places at room temperature without direct sunlight to ensure its flavor and quality. On the other hand, if you have too much butter and cannot use it up even though it is overcooked, mash the butter and place it in an ice cube tray, these buttercream cubes are perfect for a protein smoothie. In case you are using only half of the avocado and you will not continue using it for the day, apply some olive oil on the avocado cut area and place it down on a plate and keep in the refrigerator in the refrigerator. Leaving butter directly in the refrigerator can wilt and intensify the butter. Some other foods should not be refrigerated 1. Bread Fresh outside bread can be stored outside for 3-5 days, while homemade breads should be eaten within 3 days of baking. However, the bread is a food that should not be refrigerated and you should not continue using it if you see mold present. You can store fresh bread in bags or sealed boxes, in a cool and dry space to help keep the best quality bread every time you use. If the bread is stored in the refrigerator, it will dry out harder and become more likely to go rancid. Bread in the refrigerator is more likely to go rancid 2. Honey Do you have a habit of keeping honey in the refrigerator? Preserving this way can reduce the flavor of the honey! Pure natural honey can be stored for several months at room temperature, in a dark and cool place while still maintaining quality, be careful to store in a sealed container and not too close to the kitchen. 3. Chocolate Chocolate is one of the foods that is loved not only for its taste but also for its added nutrients and energy. Many people are afraid of melting chocolate so they keep them refrigerated for storage. In fact, it’s a common mistake that almost all of us make. When you store chocolate in the refrigerator, it can alter the taste and color of these foods. When purchased, chocolate should be stored in a sealed box, stored in a cool, shady place, only when the box is open, ventilated or the temperature rises (such as from sunlight or fire) that the chocolate will melt and lose. structure. 4. Tomato sauce Although many varieties of sauces and sauces are stored at low temperatures, ketchup is a must-have food that should not be refrigerated. In tomato ketchup there is a high content of sugar, salt and vinegar, so they can be perfectly stored at room temperature. You can freely put it on the table, shelf or kitchen shelf and easily use immediately without worrying about the ketchup drying.

Let’s start with the apple story in America. According to the American Apples Association, every year, only about 5% of the apples consumed in the country are imported products, the remaining 95% are domestic apples. American apples are produced mainly in three states: Washington, New York and Michigan. Remove fruit from storage with gas regulation technology. Photo: Thanh Son. Depending on the variety and state, the apple harvest season in the US is between mid-August and mid-November each year. However, Americans can eat apples all year round and the quality of the apple is still very good, even if it has been harvested for many months. The secret to keeping the American apple fresh for a long time lies in the preservation technology with the CA (Controlled Atphosphere) method. Once harvested, the apple continues to respire by absorbing oxygen, releasing CO2, and maturing to ripening. But when the apple is hibernated, the respiration rate slows down, and the quality, color, taste and nutrition are maintained. Based on that principle, CA technology adjusts the ratio of oxygen, CO2, nitrogen, temperature, and humidity to a suitable level to form a friendly hibernation environment for apples after harvest. Thanks to that, it helps apples in the US to be more fresh for a long time compared to being stored in a cold environment. Professor Chris Watkins (Cornell University) affirmed, the apple industry in the US would not exist without CA technology. High loss in conventional refrigeration Ms. Quach Thi Le Chan, Director of CASS Agricultural Conservation Company Limited (Long An) said that after harvest, vegetables, fruits and other agricultural products continued to breathe and breathe stronger than before. when harvested. Therefore, agricultural businesses all know that refrigeration will slow down agricultural respiration, reduce nutrient loss, reduce heat generation, and prolong the life span. The earlier agricultural products reduce their respiration, the longer their life expectancy. Therefore, cooling quickly for fruits and agricultural products is the first choice of many businesses in preserving fresh agricultural products. Put the fruit into storage in cold storage at CASS Agricultural Product Preservation Company Limited. Photo: Thanh Son. However, every agricultural product has a storage temperature limit, if refrigerated beyond the lower limit, they will suffer cold damage. Vietnam is in the tropics, so agricultural products often have not low lower limit. Therefore, the storage must ensure that the temperature is cooled quickly and not above the appropriate temperature. Under commercial storage conditions, this is difficult to do because produce is stacked on pallets, preventing cold air from cooling the bulk. In addition, the ventilation fan system is only located in a few points, near the fan, very strong wind is easy to lose water, cold damage, the blinds will be poor convection, difficult to cool the block. On the other hand, when the temperature has not decreased, the intensity of respiration (heat generation) in the mass is still high, making it more difficult to cool down. A typical example is that dragon fruit has the recommended storage temperature of 6 degrees Celsius, but the current cold stores do not dare to stay at this temperature because most are damaged after a few days. The warehouses currently have to cool down a few degrees to ensure a quicker cooling of the left mass. This means that a certain proportion of goods will be cold (about 20-30% of volume). The signs of cold lesions will usually appear after about 10 days, causing the loss rate to increase. The “5 star hotel” hibernates the fruit In order to contribute to reducing post-harvest agricultural product loss and keeping Vietnamese agricultural products fresher longer, CASS Agricultural Product Preservation Company Limited (CASS) has invested in a warehouse system to preserve fresh agricultural products. with the first fully automated CA gas control technology (all operation processes are managed by software and the storage and retrieval activities are operated by robots) in Vietnam, also known as “customer. 5-star hotel for fruit. Accordingly, in the warehouses of CASS, fresh vegetables and agricultural products will immediately fall into a state of hibernation, reducing respiration thanks to CA technology. Thereby, it helps to adjust the proportion of gas components in the warehouse in the direction of reducing oxygen to low and increasing Nitrogen up to over 90%. Thanks to that, each warehouse of CASS is like a giant nitrogen tank containing agricultural products, making fruits and agricultural products immediately reduce respiration, no more heat generation in the agricultural block. In addition, in the warehouse, the distance between the pallets is very uniform due to being stowed with a robot system, thereby facilitating easy ventilation. The ventilation fan system is arranged with thousands of points, reasonable wind speed is all over the warehouse, helping to exchange heat quickly and evenly throughout the warehouse. With the three above synchronous solutions, CASS can quickly cool down agricultural products without having to lower the temperature in the warehouse. This is the most important starting step of the preservation process, this step makes a valuable contribution to the effectiveness of prolonging the life of vegetables and agricultural products by many times by slowing down the ripening and aging process, without causing damage. for them. Many types of fruit are brought in by businesses for preservation using CA technology. Photo: Thanh Son. CA technology helps fruits and agricultural products to maintain freshness during storage, while inhibiting microbial growth that damages agricultural products as well as cross-contamination between consignments. Agricultural products stored in this environment can extend their life by 2-4 times compared to other methods. As for apples, CASS’s CA technology can last up to 12 months. This is an advanced method of preserving green and clean agricultural products, meeting the strict preservation standards of high-end markets. Ms. Quach Thi Le Chan, Director of CASS said, compared with conventional cold storage, preservation by CA technology has a higher cost. But in return, the CA technology brings many great benefits to agribusinesses, which is much greater than the extra cost of using this technology. First of all, preserving by CA technology helps produce only lose weight due to dehydration of 1-2% after about 10 days of storage, compared with 8-10% loss in conventional cold storage; failure rate is reduced from 15-30% to below 5%; quality decline rate (must sell at a discount), reduced from 30-40% to 2-10%. In particular, CA technology helps businesses increase brand reputation because the goods are always of stable quality, the source of goods is always ready, not passive when the market is in trouble such as ship jam, container jam … With such great advantages, the fully automatic gas adjustment technology of CASS has quickly attracted the attention of many businesses trading in fruit and agricultural products. Up to now, many kinds of fruits and agricultural products have been trusted by businesses to send to CASS’s warehouses such as beetroot, sweet potato, guava, coconut, pomelo, kumquat, lemon, dragon fruit, watermelon, melon. own, jackfruit, passion fruit … “CASSS’s model of preserving agricultural products using fully automated gas control technology is a pioneer and unique model currently in Vietnam. This is a breakthrough in logistics, contributing to capacity building. competition of Vietnamese vegetables, fruits and agricultural products because it prolongs storage time while still ensuring quality, thereby helping businesses to be more proactive in doing business “.

However, if a lack of knowledge about how to store and use them, they can be damaged even if they have not expired. Therefore, in order to prolong the life of cosmetics, you should avoid the following mistakes. Store in a humid or hot place One mistake many people make is to store skin care products in wet or hot places such as bathrooms, near windows, cars … Environmental conditions can affect the quality of skin care products. Photo: Pinterest. High temperatures will damage the substances inside the product and lead to discoloration and odor. Therefore, you should store them in a room or refrigerator, avoiding direct sunlight as much as possible. Shared with others The next mistake is sharing skincare products with others. Careless use will expose skin care products to dust, germs and bacteria. Especially, if it is used by more than one person, the control will be more difficult. You should not share skincare products with others. Photo: The Independent. If your friend uses an unclean manual skin care product, the cream or liquid could become contaminated and damaged. If the person uses the serum by placing the dropper directly on the face, this will allow germs from the pimple or dust to get into the serum. Do not close the lid When in a hurry, we often forget to cover the used skin care products. Besides being able to spill the balm, this can also increase the chances of the product being contaminated with surrounding air and bacteria. Open-cap skincare products allow bacteria to penetrate. Photo: The Skincare Edit. Use a brush or dirty hands Brushes stored in open jars / cans will have the opportunity to come into contact with dirt or bacteria in the air. Dirty brushes can do more damage than simple pimples. Make-up / skin care tools should be kept in clean, sealed containers. Photo: Pinterest. If you use a dirty brush and then use a skin care product, dirt gradually builds up on the skin of your face, causing clogged pores, premature aging … Therefore, you should regularly clean your beauty tools and keep them in sealed containers. Likewise, make sure to use clean hands when applying skin care products. Recipes of skin and hair care before bed Sleep skin care to promote regeneration, giving a radiant look in the morning.

Although carrots are all orange-yellow in color, they also come in different shades of color. The darker the carrot color indicates the higher the carotene and vitamin C content in it, the more nutrients it contains. So choose darker bulbs instead of lighter ones. Buy a bulb with a small tip When buying, many people wonder if it is better to choose a carrot that is big or small? There are actually no clear standards, since carrots are also divided into many different types, so it makes no sense to choose by size. You’d better focus on where the stem is on the top of the carrot. The smaller the end of the stem, the darker the carrot flavor, the more nutrients, the more delicious. Conversely, the larger the stem, the less dense the body, the less delicious the taste. Buy bulbs that have a lot of soil Carrots with a lot of soil may look dirty, but they are actually just harvested and fresh. Furthermore, the soil will become a protective layer on the surface of the carrot, which not only prevents surface damage but also locks the carrot’s moisture, preventing it from dehydration, making it easy to preserve. and for longer. Besides, although the carrots that have been washed look good, the storage time is relatively shorter. Illustration. Don’t buy cracked carrots When buying carrots, buy carrots with whole roots. Carrots with large cracks or cracks on the surface, even if they are cheap, should not be bought because the cracks are always exposed to the outside, causing the tubers to lose moisture, quickly rotting. The reduction in moisture in carrots will certainly affect the taste and are not easy to store. Buy heavier bulbs when they’re the same size When buying carrots, take two carrots of the same size and weigh in hand. If any bulbs are too light, do not buy. Lighter bulbs are often left on for too long resulting in less water content. The taste is definitely worse when cooked. Conversely, the carrot is heavy, it is definitely more water and fresh, when cooking it will taste better. Therefore, when buying, you should use your hands to try them out! The best way to distinguish Vietnamese and Chinese carrots Distinguish based on the size and shape of carrots Vietnamese carrots are of uneven size and size, most of them are small, lumpy skin, long shape, and Chinese carrots are usually large, uniform, shiny skin, eye-catching, and beautiful. The distinction is based on the carrot stem The stem, leaves, and roots on the Chinese carrot stem are almost cleanly cut. Because Chinese carrots go through the process of frozen preservation to transport to Vietnam, the long storage time, the stalks are often not fresh, but dark in color. Vietnamese carrots have radiating roots around the stem, leaf stalks are often kept intact on the stem when distributing to the market, the stem is fresh, not black. The distinction is based on the carrot stem Carrots contain a lot of vitamin A and essential nutrients for the body, so don’t be afraid to choose the wrong Chinese products and give up on carrots. Just apply the different tips above, make sure you always win Vietnamese carrots to enjoy.

Bananas, litchi: are tropical fruits and they are very resistant to cold environments. If you put these fruits in the refrigerator, not only will the skin color turn black, look unattractive, but also lose the inherent nutrient content. Chocolate: Putting in the refrigerator will make the surface of chocolate easily form white mist, losing its characteristic taste. In addition, the condition of moisture will create favorable conditions for bacteria to multiply. Potatoes: In a cold environment, the starch in potatoes is easily converted to sugar, reducing the delicious taste. Tomatoes: Not only tomatoes, but also fruits with a lot of water should also limit them to the refrigerator. Because storing the tomatoes in the refrigerator only makes them wilt and not as fresh as they were at first. Onions, garlic: May become moldy when stored in the refrigerator for too long. If the onions are cut, their layers will start to dry even though carefully wrapped. Watermelon: Storing watermelon in the refrigerator can easily cause watermelon to become waterlogged, and it also causes the watermelon to lose an amount of antioxidants. Leafy green vegetables: Leafy vegetables such as spinach, spinach, vegetables, and greens should not be stored in the refrigerator, as this will quickly dry the leaves. Rice: The cold temperature causes the starch to dry and harden the rice to lose its original taste. People who eat this rice will be very difficult to digest. Breads: Breads are easy to dry out and become contaminated when you put them in the refrigerator. Honey: Honey when stored in the refrigerator will easily crystallize and freeze, losing a certain amount of nutrients. Chili sauce: The flavor and quality of chili sauce can be preserved for up to 3 years if you store them at room temperature instead of the refrigerator. Unripe avocados: Immediately placing unripe avocados in the refrigerator will prevent ripening. The avocado will actually solidify, and will not taste as good and creamy as the fruit on the outside. Fish sauce: According to research, fish sauce should not be put in the refrigerator, because it causes odor.

So, what foods should we not keep in the refrigerator? Let’s find out through this article! 1. Cucumber If you leave cucumbers at a temperature of 0 degrees for 2-3 days, then the skin will appear a shiny layer of water, the melon is smudged, has a smell, loss of substance and difficult to eat. 2. Tomatoes Tomatoes kept at low temperatures will have water bubbles in the intestines, being chipped or cracked, the appearance of the skin appears black spots, the fruit is not fresh, the fruit is not cooked, and the food is not delicious. 3. Smoked trotters If left in the refrigerator at low temperature, the water in the legs will be frozen, fat melted, the meat is solid or broken down, easily rancid. 4. Chocolate Chocolate stored in the refrigerator when taken out due to increased temperature makes the surface of the chocolate covered with white mist, this layer is easy to mold and degenerate, causing chocolate flavor loss. 5. Bread Bread easily dries up when stored in the refrigerator. In addition, it is also a type of food that is easy to contaminate, in the refrigerator to have all kinds of food, do not clean for a long time … bread will be very moldy. Therefore, you should store bread at room temperature and use within 4 days is maximum. The only type of bread you should keep in the fridge is a sandwich, but be sure to wrap it well lest it absorbs all the aromas in the fridge, which reduces the deliciousness. 6. Honey Storage at room temperature is the best way to keep honey fresh and flavorful. You should not store honey at cold or too hot temperatures, because honey is a material that easily changes flavor when at high temperatures, and also easily crystallizes and solidifies at low temperatures. 7. Garlic Garlic is a food that cannot tolerate cold temperatures. Even if you keep garlic in the cooler, it will become moldy and spoiled more quickly than it should be outside. You can hardly detect this problem from looking from the outside, so the likelihood of eating moldy garlic is very high. Garlic in particular and spices in general such as chili, ginger, purple onions … should be stored in a cool place, avoid the refrigerator. 8. Butter Your butter is not ripe forever? That’s because it’s in the refrigerator. Putting green avocados on the shelves will help them ripen faster. For even more speed, put the butter in a bag with the banana or apple. 9. Rice After the evening, many people worry that leaving the rice outside overnight will spoil or be crawled by insects, so they are often stored in the refrigerator. However, at this temperature, the rice is often hardened and eaten will not be delicious, if eaten, it will be difficult to digest. 10. Chili sauce Technically produced chili sauce can be used for a long time and still retains its delicious taste when stored outside without refrigeration.

When shopping for grapes, you should choose large grapes, large and succulent grapes. Or, you can choose clusters with sparse and few fruit. If the grape still has chalk clinging to the outside of the skin, the bunch of grapes is still fresh and delicious.

Illustration.

Appearance: Choose soft grapes, stretched skin without bruising. Do not choose waxy grapes with a strange odor or grapes with irregular, speckled skin

Fruit stalks: Choose grapes that are fresh and soft that won’t dry out.

Color: For green grapes, choose fruit with a cool, smooth, dark green skin. Black grapes choose fruit with purple black or light yellow skin.

For raisins

You choose grapes based on 4 criteria: Round seeds; dried; has bright colors and tastes good.

• Round seeds

Grapes have large, soft seeds, do not choose too flat fruits.

• About the dryness

To check if grapes have a guaranteed dryness, you can check by picking up a small handful of grapes and then holding it again. When you release your hand, if the grape leaves, it will be a delicious grape. In contrast, the grapes stick to the clusters of wet, poor quality grapes.

• Bright colors

Choose raisins made from green grapes when eaten, will be crunchy and have a beautiful, more attractive color. – About the taste

This factor is quite easy, you can taste, delicious raisins are grapes with sweet taste, characteristic aroma, no sour taste or strange smell. If the grapes are dark, the fruit is weak, when the fruit feels like it is not dry, it is a poor quality grape.

Front of Thai Hoa Palace. Photo: Ngoc Van

Previously, the Ministry of Culture, Sports and Tourism received the report of the People’s Committee of TT-Hue province, including records and minutes of synthesizing opinions on the conservation and restoration plan of Thai Hoa electrical relic.

The overall conservation of the most “special” temple in Hue has been agreed upon by the Ministry of Culture, Sports and Tourism. Photo: Ngoc Van

Through consideration, this agreement includes relevant contents such as: preserving and repairing Thai Hoa wooden frame, roof system, foundation and wall; preserving, repairing and restoring decorative components and interior works; repair, reinforce, and adjust the electric campus ground yard, handrail and earth-retaining wall system; embellish gardens, small landscape, technical infrastructure system.

The agreement has notes, thereby emphasizing the implementation of preservation measures for wood structures in good condition, reinforcement and restoration for partially damaged wood structures; Only limited replacement for completely damaged wood structures.

Inside the special temple is a throne for the king. Photo: Ngoc Van

In addition, select and specify in the profile some old and old wood structures (such as columns, beams …) with painted paint that is still quite intact in color to preserve and model when painting to restore structures , the wood architecture part of the work; calculating, selecting, and specifically proposing the color of the restored paint, ensuring to minimize the need to re-paint the old painted structures, dragon-decorated wooden doors, and wooden ceilings. decorate; specify the type of coating material and the painting process to restore.

With the solution to renovate the courtyard of the dynasty, the memorandum of agreement notes to supplement the principle that the stones are replaced by paving the yard to ensure the same material, harmony in color with the surrounding old stones. Photo: Ngoc Van

The agreement also raises that, during the project implementation, you must be very careful in the preservation and repair of the carved decorative pieces with patterns, letters, these details must be kept intact. in terms of color and shape. Continue to collect documents to supplement the scientific basis for the restoration of flower-tiled floors in the two gable spaces …

The roof of the electric house is severely damaged by storms in 2020. Photo: Vo Ngoc Thanh

With the solution to renovate the courtyard of the dynasty, supplement the principle that the stones are replaced by paving the yard to ensure the same material, harmony in color with the surrounding old stones; repair, reinforce, and preserve to the utmost the old balustrades that are still usable; reuse materials of the balustrade that has been damaged; clarifying more solutions to organize the planting of trees, miniatures of the electric courtyard garden area on the basis of researching historical documents.

The roof of the electric house roof is seriously degraded, the damaged roof must be reinforced with corrugated iron. Photo: Ngoc Van

According to historical and scientific documents, Thai Hoa Palace is the most important architectural work in the Royal Palace of the Nguyen Dynasty. This is the place where the great ceremonies and dynasty meetings took place with the participation of the king, prince, the prince, and the princes.

Thai Hoa palace name is derived from Kinh Dich. The word “Hoa” means harmony, harmony, “Thai Hoa” is the yin and yang Qi which is harmonious with each other. King of the world needs to keep a good harmony between yin and yang, erection and needs to be useful for all things.

Construction was completed in February 1805 and completed in October 1805.

Initially, Thai Hoa electricity was located about 45 meters northwest of the current location. In March 1833, when adjusting the planning and completing the architectural system in the Citadel, King Minh Mang moved Thai Hoa Palace to the South, building a more massive and magnificent building.

The electric wall is broken and cracked Dragon head-shaped wooden structures are supported by specialized iron bars. Photo: Ngoc Van

After 22 times of restoration, due to time factors and serious weather effects, especially the stormy storm at the end of 2020, the special relic of Thai Hoa electricity has deteriorated seriously, some components. Wood has rotted, not guaranteed safety

Therefore, investment in restoration and embellishment of the works is very urgent.

First, you should choose fresh, freshly picked oranges that show no signs of crushing. That will be preserved for a long time. You can easily tell if the fruit is fresh or not by looking at the stalk.

When buying, choose heavy-handed oranges, the fruit will be succulent, so choose ripe oranges with yellow spots, not the same color. Oranges that are overripe and yellow in color may have been soaked in medicine.

With Sanhed Orange, choose fruits that are neatly shaped, not skewed.

Preserving oranges with hydrated lime

After buying oranges, wash them with water and let them dry completely. Cut the orange stalk to about 0.5cm long. Apply lime to the cut. This method helps prevent oranges from rotting or invading pests.

Illustration.

Store fresh oranges with sand

If your house has sand, prepare a small container, cover with a thin layer of sand, then put oranges in turn. Every layer of orange covers a layer of sand. When arranging, remember to turn the orange stalk up.

You can also incorporate the use of hydrated lime on the orange stem and then put in the sand to keep the oranges fresh longer. Place the orange barrel in a dry, airtight place.

Store oranges with baking soda

Soak oranges in a baking soda solution for about 15 minutes. After that, take out the oranges and let them water.

Then, put oranges in a plastic bag sealed and put in the refrigerator cooler. This helps the oranges stay fresh and delicious after 1-2 months.

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.