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click to enter 2021 Yabuli China Entrepreneurs Forum | Sohu Finance

On June 8-10, the 21st Annual Meeting of the 2021 Yabuli China Entrepreneurs Forum was held in Yabuli, Heilongjiang. Chairman Leng Youbin of China Feihe attended the meeting and delivered a speech.

“Everyone knows that in Hokkaido, the output per acre of land in Hokkaido is 1.9 times that of Heilongjiang. We are all on the same latitude zone, and we are all on the latitude zone of 45 degrees, 47 degrees, and 49 degrees north. Why can Hokkaido in Japan be able to It is 1.9 times that of China. Why can’t our black land in China produce the same value as Japan?”

Leng Youbin said that our black soil is one of the three largest black soils in the world and has unique advantages, but what we lack is true deep processing, what is lacking is the brand, and what is lacking is the products in the minds of consumers.

“Heilongjiang has good rice, Wuchang rice, Thai rice, and Beidahuang rice. In fact, there are many better things in Heilongjiang, such as soybeans, corn, and corn. The total output of corn is also the first in China. And our vegetables, Potatoes, carrots, peppers, etc., etc.” Leng Youbin said that to truly turn these advantages into brands and products, can we truly bring out the value of Heilongjiang.

“We must use the business card of the black land, relying on the advantages of our company in the brand, in the channels, and in the membership to establish the connection between us and consumers. With the brand, the brand is actually equal to the integrity in the eyes of consumers. Brand is equal to quality, and brand is equal to value.” Leng Youbin said

You can try making salted salmon that is easy to combine with many dishes. The ingredients to be prepared include 1 kg of salmon washed, dried with a paper towel, 400 g of sea salt with large grains, 200 g of cane sugar, 2 g of ground black pepper, washed and finely chopped dill. You mix the seasonings with salt, put half of this mixture in a plastic container covered with food wrap. Next, you arrange fresh salmon on top and spread the rest of the seasoning to cover the fish, then wrap it in the refrigerator, use a heavy object to press the fish. Incubate the fish for 12 hours, when the water is flowing, you can poke a small hole to let the water drain, the fish will not be too salty. Then continue to wrap the fish and incubate for an additional day to be able to use. If you want salmon less fishy, ​​you can try cooking it with orange sauce. You marinate the fish with salt, garlic powder and pepper, then sauté the fish with unsalted butter. Garlic is pounded, non-aromatic, put in a fish plate. To prepare the sauce, melt butter, squeeze half an orange, season with salt and sugar depending on the sweetness of the orange. After the orange juice boils, add tapioca starch mixed with water and stir until the sauce thickens. You can drizzle the sauce on top of the fish or leave it on its own. During the epidemic season, you should prepare nutritious dishes such as salmon pumpkin porridge. This dish is easy to eat and good for the digestive system. You cook oats, pumpkin in a pressure cooker for about 30 minutes. Salmon cut into bite-sized pieces, sauteed with garlic, seasoned with soy sauce and oyster sauce. When the porridge is cooked, you add spices, add salmon, herbs, sprinkle with pepper and enjoy while still hot. For a meal with a Japanese flavor, you should refer to the salmon teriyaki sauce. First, you soak the salmon with fresh milk for about 20 minutes, then wash it under running water, pat the fish dry with paper towels. Fish is marinated with garlic powder, pepper, rosemary leaves for about 20 minutes, then pan-fried evenly on both sides. To make the sauce, mix 2 tablespoons of teriyaki with one tablespoon of water, pour over the pan-fried fish. You cook until the sauce is thick and clings to the fish, sprinkle with roasted sesame and serve hot. With the salmon teriyaki sauce, in addition to eating with rice balls, you can change it up by rolling it with seaweed, brown rice and butter. This dish is suitable for people who are eating clean diet. During the epidemic season at home, there is a lot of time, housewives can practice being a professional chef, try to cook beautiful dishes like at a high-class restaurant. The dish you can refer to is avocado spagheti served with salmon with garlic butter sauce. You wash the salmon, pat dry with a paper towel, melt unsalted butter, crush the non-aromatic garlic, set aside this sauce. Then, you fry the fish until cooked on both sides and drizzle with garlic butter sauce. To prepare noodles, you boil spaghetti, mash avocado and mix with noodles to create a beautiful green color and seasoning to taste. Salmon salad with grape seaweed is simple, quick, and full of nutrients. You just need to prepare green vegetables including lettuce, spinach, cucumber, cherry tomatoes, grape seaweed and pan-fried salmon in small pieces. The sauce is prepared according to each person’s taste. However, you can consider using sesame sauce because it is convenient and quite easy to eat. Butterfly pea flower rice and garlic butter salmon make home meals less boring during the holidays. To make the rice have an eye-catching green color, you can brake the fresh butterfly pea flowers to get water and then cook the rice as usual. Next, wash the fish, pat dry with paper towels, melt unsalted butter, saute garlic and pan fry the fish until golden brown on both sides. You can use butterfly pea petals to decorate the dish more beautifully.

Summer comes, Americans go crazy again with cicadas sweeping everywhere. Although they do not cause damage to crops like locusts and grasshoppers, their cries are extremely scary. Seeing a good opportunity, Asians in the US began to promote many dishes from cicadas, from fried, traditional grilled to pizza, stir fried, cooked with sauce.. At first, they were hesitant, but after enjoying the deliciousness of cicadas, Americans began to learn how to make many different dishes from cicadas themselves. Recently, a famous pizza restaurant in Ohio has launched a spicy Thai cicada pizza. After launching the test version, the number of customers responding is not small, those who have tasted it say that the cicada pizza is very delicious. Since then, many variations with cicada pizza have been expanded, giving customers more choices. Most people think that although it looks terrible, cicadas eat very well. Cicada pupae are more common than cicadas. Americans use onions, peas, peppers, garlic, lemons and the like to make salads with cicada pupae or stir-fries together. A rich, aromatic cicada sauce created by Americans. Pictured is a traditional Mexican tortilla with fried cicadas. Those who have tasted it say that it is more delicious than regular cakes. The main reason is because fried cicadas are very crispy and high in protein, so they have a delicious taste. Americans are now starting to add cicadas to many of the dishes they normally eat. Fried cicadas sandwiched in burgers is a typical example. Some more sophisticated people also make a delicious cicada sauce, which is to mix mashed potatoes, butter with salt and pepper, squeeze a little lemon on top, sauté red onion, jalapeno, garlic, and finally serve with tick sorrow and eat together. Many main dishes are decorated with cicadas on top, and even cicadas are wrapped in chocolate to make cicada chocolate and other desserts. However, experts from the US Food and Drug Administration recently warned Americans addicted to cicadas that it is best not to follow the cicada eating trend if they are allergic to seafood. . That’s because cicadas are close relatives of lobsters and shrimp. Invite readers to watch the video: Strange dishes of Vinh Phuc people

Representatives of the Cambodian government and a Japanese company are considering the feasibility of establishing an investment partnership mechanism to develop a cannabis production and export project. Accordingly, cannabis will be grown in Cambodia for export to the US and Japan. Cambodia is studying the possibility of growing cannabis for export to the US and Japan. Photo: Khmer Times. Yamato Green said cannabis is considered a medicinal herb in the medical and pharmaceutical fields. The Japanese company affirmed that many businesses are very interested in the potential of investing in this field in Cambodia. Seedlings will be brought from the US to the Southeast Asian country for large-scale production if licensed by the Cambodian government. Yamato Green also added, currently Thailand and Korea have also licensed the production, processing and export of cannabis to the US and Japan on the basis of technical and technology contracts. “We believe that agriculture and food processing are essential to revitalizing Cambodia’s economy and creating hope for society,” the Japanese company said. Yamato Green claims to create an agricultural system “of the future”, to help develop Cambodia’s agriculture with higher productivity, and to promote its products to the world.

“The young glutinous filling is now rounder, bigger than a month ago. Biting and eating, the pulp was very thick. These are natural forest fillings, a specialty of the countryside, very clean and safe, without chemicals,” Phuong said. Currently, 1kg of green sticky rice fillings at the beginning of the season, Phuong sells for 50,000 VND/kg. Customers buy 2kg, she sells 95,000 VND. Because it’s just the beginning of the season, many people come to the store, see delicious fillings, and immediately order them for processing. Green filling at the beginning of the season is loved by many housewives “Customers who buy green fillings at the beginning of the season usually use a knife to smash the fruit, then store it with fish or meat. Because green fillings are young, the seeds are very tender. Filled with fish and meat stock, the sour taste is very delicious, but it is not acrid,” Phuong said. According to Ms. Phuong, the main harvest season must be nearly 2 months away. At that time, the filling will be ripe. There are 2 types of fillings, which are green fillings and black fillings. These types of fillings are grown a lot in the northern mountainous provinces. If the green fillings have green skin, the black fillings are dark purple. Both types of fillings are diamond-shaped, very delicious and can be used to prepare many dishes. At the beginning of the green filling season, although the selling price is still high, many housewives still rush to order fillings to eat. “There is no such fruit in the city, but only in the northern mountainous region. Therefore, seeing fillings at the beginning of the season, every housewife buys 1-2kg. Like my house, I like to marinate fish sauce. Just halve the fillings, add some delicious fish sauce with a little sugar, and eat deliciously. But many people stock it with meat, fish, and make apricots. In general, there are many ways to eat with fillings.” This small trader revealed that every day she sells from 30-50 kg of fillings at the beginning of the season. “With translation like this, many people buy online. They buy fish stock and meat stock so that they can eat less for the whole week, so they don’t have to go to the market many times and still have delicious food every day.” As far as Ha Dong, but a housewife named Thanh, 28 years old, when she saw the first season of the season on the online market, she immediately ordered 2kg to eat, even though she had lost 30,000 VND to ship. However, as long as there is filling at the beginning of the season, she will have less cravings. Fillings can be combined and processed into many dishes, such as braised with fish, meat, sticky rice Green fillings have a fleshy, fatty taste “My wife and I both like to eat green fillings and black fillings. With green fillings, I usually stock with copper perch. In turn, arrange 1 filling on the bottom of the clay pot, one layer of fish. Then put the soy sauce in the fish pot and cook on low heat until cooked. Very strange, fish stock with fillings, fish is not fishy. Perhaps the filling will take away the fishy taste of the fish. Eating fish has a rich, delicious taste of fillings. Everyone in my family loves this dish. Or if I’m bored with fish stock, I’ll put it in my mouth with bacon, “she said. Even, when buying green fillings, Ms. Thanh also beat it slightly. Then she roasted the chicken with fillings, adding a little water to infuse the spices. Finally, chop some ginger leaves and mix well to eat. Not only does she like to eat green fillings, but Thanh is also addicted to black fillings, although this type of filling cannot be processed as many dishes as green fillings. “With black fillings, I often make sticky rice with sticky rice fillings. Eating sticky rice with fillings gives a strange feeling, both fat and fleshy mixed in sticky rice seeds. This housewife said that she really wants to learn how to salt filling like the Tay people so that she can eat fillings all year round, but she doesn’t know how. “I have studied salt a few times but have not been successful. Because the processing of salt fillings has too many meticulous stages. Perhaps because the salting technique is not correct and the preservation is not good, there is no filling for the whole year,” she admitted.

Chef Bun Lai prepares to make deep-fried cicada sushi at Fort Totten Park, Washington, USA. Photo: AFP Cooking cicadas is becoming fashionable in the US this summer, when billions of cicadas like Brood X have just emerged from the ground after 17 years of cyclical “hiding”. US authorities have warned curious people to think twice before eating this dish. On Twitter, the US Food and Drug Administration (FDA) warned: “Do not eat cicadas if you are allergic to seafood, because this insect is related to shrimp and shrimp. lobster”. The warning comes as people are sharing millions of recipes for ticks. At a park in Washington, people flocked to catch ticks after tasting deep-fried cicada sushi prepared by the hands of Bun Lai, a chef who supports the sustainable food movement. Cyclically, this year comes a time when billions of ticks have lived underground since 2004, when they were still larvae, swarm to the surface, molt, find a mate, lay eggs and die. The chirping sound of ticks is the male’s way of attracting females. Swarms of these fuzzy-winged red-eyed insects have appeared in US states such as Maryland, Pennsylvania, Virginia, Indiana and Tennessee. This year, the ticks appeared unevenly and later than usual due to cold weather conditions and heavy rain in some places. However, that does not reduce the love of enjoying dishes made from ticks.

Lipton mango tea 1. Lipton mango tea Ingredients: Lipton instant tea with mango flavor 1 pack, 2 ripe mangoes, 200 g ice cubes, 200 ml filtered water. Processing – Wash the mango thoroughly, then cut the mango into pieces to taste. – Put 1 pack of Lipton Ice Tea in a cup, then add about 100ml of water and stir well. – Continue to add ice and fill the glass almost full, then add the cut mango pieces and enjoy a refreshing and delicious cup of mango tea. Illustration 2. Mango pearl tea Ingredients: 2 ripe mangoes, 200g tapioca starch, 500ml fresh milk, 00ml juice, 150g rock sugar, 300g young copra, 40g pandan leaves, 200g dew, 1 small bowl of desiccated coconut . Processing – Put 500ml of fresh milk into the pot, then add 200ml of coconut milk, 150gr of rock sugar, ¼ teaspoon of salt, 40gr of pandan leaves into the milk and boil over low heat. Cook while stirring constantly to prevent the milk from burning on the bottom. After 5 minutes, take out the pandan leaves, add 300g of young copra, stir well and cook for another 5 minutes and then turn off the heat. – Put 300g of tapioca flour in a large bowl, then pour 170ml of boiling water into it and mix well until the dough is sticky, then knead the dough thoroughly to make it firm and even. When the dough is thick, flexible and does not stick to your hands, divide the dough into small balls to eat and then roll them up. – Put the pearls in boiling water. When the pearls emerge, take them out and soak them in cold water. – Mangoes are washed with water, then peeled. Cut mango and dew star into bite-sized pieces. – Put some ice in a bowl then put a few slices of ripe mango, a little dew and pearl on top. Add the coconut milk and sprinkle a little more desiccated coconut to enjoy. Mango Yogurt Smoothie 3. Mango Yogurt Smoothie Ingredients: 1 mango, 200 ml yogurt, 20 gr white sugar, 10 ml lemon juice Processing – Mangoes are washed, peeled and cut into small squares. Put the mango in a blender with 20g of sugar, 10ml of lemon juice and some ice. Close the lid and grind the mixture until smooth, no more stones are fine. – Pour yogurt into the glass first, then pour in the mango smoothie mixture. Add some remaining mango on top. The cool mango yogurt smoothie is extremely attractive. Mango coffee 4. Tropical mango coffee Ingredients: 1/2 ripe mango, 40 ml espresso, 50 ml sugar water, 100 ml filtered water, 150 ml full cream milk Processing Wash the mango, peel it, cut it into pieces and put it in a blender. Add about 50ml of sugar water, 100ml of filtered water into the blender. Blend the mixture until smooth. Put about 100 – 150ml of whole milk depending on your preference into the milk frother. Beat up and down evenly to create foam for about 1-2 minutes until the foam is full. Gently stir the mango puree in the blender, pouring in about 1/2 cup. Put a thin layer of crushed ice on top to separate the coffee and mango. Pour about 30 – 50ml of espresso into the glass depending on your taste. Use a small spoon to slowly pour the coffee onto the spoon so that when it flows down the mango cup, the coffee will spread evenly. Gently shake and tap the milk jug again. Then use a spoon to slowly scoop the milk foam into the glass. Mango crepes 5. Mango crepes Ingredients: Wheat flour 50 gr, cornstarch 30 gr, egg 3, uhipping cream 300 ml, fresh milk 240 ml, ripe mango 3, unsalted butter 10 gr, powdered sugar 25 gr, granulated sugar 1/2 tbsp ,Vanilla water 5 ml Processing – Mix flour, cornstarch and powdered sugar in a bowl, then sift the flour mixture into the bowl containing eggs and milk, mix well. Then, spread a thin layer of butter on the non-stick pan, when the pan is hot, scoop a patch of dough into the pan, swirling to make the cake round. Fry the cake on medium heat until the cake is cooked, repeat until all the dough is gone. – Cut the mango into bite-sized pieces. – Whip cream with vanilla and sugar until peaks form. – Turn 1 layer of fresh cream on the cake, then add a little mango, then cover with a little more cream and then wrap. – After the package, put in the refrigerator for about 30 minutes to be able to eat. Mango sticky rice 6. Mango sticky rice with pandan leaves Ingredients: 400g glutinous rice, 150ml coconut milk, 14ml pandan leaf juice, 400ml unsweetened fresh milk, 2 tablespoons rice flour, 130g sugar, 2 teaspoons salt, 1 little roasted peanuts Processing – Soak glutinous rice for 5-6 hours, then wash and drain. Steam glutinous rice for 45 minutes. When the sticky rice is cooked, put it in a bowl or plate. – Put in 150ml of coconut milk, 130g of sugar and 1 teaspoon of salt and cook the mixture on low heat. Continue stirring until the sugar dissolves. Add 45ml pandan leaf juice and stir until the ingredients are mixed, then turn off the heat. – Put the freshly cooked pandan coconut milk into a bowl of sticky rice. Mix until the juice is evenly absorbed into the sticky rice. Cover the bowl with foil and let it rest for 20 minutes. – Put in the pot 2 tablespoons of rice flour, 1 teaspoon of salt, 400ml of unsweetened fresh milk and stir well. Cook the milk sauce over low heat and stir continuously for about 3 minutes until the mixture thickens slightly. – Put the sticky rice on a plate, gently drizzle over the fresh milk sauce, sprinkle some roasted peanuts on top, and then add a piece of sliced ​​mango to enjoy. Kale mango salad 7. Kale mango salad Ingredients: 1 ripe mango, 150g kale, 8 cherry tomatoes (or 1 regular tomato), 50g grapes, 20g almonds, 4 tablespoons lime juice, 2 tablespoons olive oil, honey 2 tablespoons Salt/pepper 1 pinch 1 Processing – Kale, tomatoes, grapes soaked in diluted salt water for 10 minutes, then with clean water, drain. Kale cut off the hard stalks under the tail, the leaves cut into bite-sized pieces. – Cut grapes in half horizontally. Cut cherry tomatoes in half lengthwise. Peel the mango and cut it into large squares. Shredded almonds. – Put the kale in a large bowl and add the ingredients: 1/4 teaspoon salt, 2 tablespoons lemon juice, 1 tablespoon olive oil. Mix gently so that the vegetables absorb the seasoning. – Mix 1 tablespoon olive oil, 2 tablespoons lemon juice, 2 tablespoons honey, 1/4 teaspoon salt, 1/4 teaspoon ground pepper in a small bowl to make the dressing. – Pour the bowl of sauce into the bowl of kale and mix well, then add the mango, grapes, and tomatoes to the mix. – When the ingredients are soaked in the sauce, sprinkle on top of the chopped almonds and mix well one more time and you’re done. – Put a salad that is both delicious and provides a lot of fiber and vitamins on a plate and enjoy.

Chef Bun Lai’s cicada sushi invites Washingtonians to enjoy it for free on May 23. Photo: AP Accordingly, the number of cicada species “Brood X” has emerged from the ground for the first time since last weekend after 17 years hidden deep underground. The largest population of cicadas is believed to be in the eastern states of the United States such as Maryland, Pennsylvania, Virginia, Indiana and Tennessee. With this in mind, a chef in Washington DC took the initiative to “take advantage” of this rare insect invasion as an opportunity to show off his talent for processing cicadas into a new dish. Hong Kong-born American chef Bun Lai said his actions fit an aspect of food ethics. Accordingly, chef Bun Lai, a supporter of the sustainable food movement, invited locals to go catch cicadas in city parks, then prepare and invite them to enjoy fried cicada sushi made by himself. he created. This chef also teaches people how to catch, prepare and prepare dishes from cicadas as a way to talk about alternative food sources. Fried cicadas and wrapped with rice with vegetables. Photo: AFP “In a world where humanity is suffering from a multitude of diet-related diseases – we will have to take a revolutionary approach to eating habits,” said Bun Lai. On his personal tweeter, the chef constantly “invited” Americans to go hunting cicadas and enjoy free dishes from this “nearly 20 years old” insect. Stella Roque, a 36-year-old local resident who grew up with a fear of all insects, said she wasn’t too eager at first but took the opportunity to overcome her phobia. “I came here today because of Bun Lai’s invitation to try cicadas over the fire, and I thought it would be an interesting experience. I decided to join the event because I had previously heard about the mysterious day of the cicada “Brood X” occurring in the area.” Chef Bun Lai and local people catch cicadas that have just escaped their bodies to be processed into dishes. Photo: AFP Magazine The Washingtonian In the end, she’s not alone in trying out some of the macabre dishes, and hopes cicadas will become a staple on restaurant menus. Responding to the press, chef Bun Lai happily warned not to let cicadas become “food for gourmets”, for fear that they would be “slaughtered” for food like humans did. with so many species that we’ve been obsessed with. Under the guidance of chef Bun Lai, the harvested cicadas are washed and salted before being fried in a pan and turned into sushi along with rice and vegetables. This cicada dish is gluten-free, high in protein, low in fat and macronutrients (carbs), the chef says. After enjoying the cicada sushi, Ms. Stella Roque said: ‘I was expecting the worst, but then I was “pleasantly surprised” by how delicious it was. An American citizen enjoys cicadas cooked into sushi at Fort Totten Park in Washington DC on May 23, 2021. Photo: AFP Brood X cicadas are creatures that spend 17 years living underground, unlike other breeds with a life cycle of 13 years. They suck the sap of tree roots for food but do not harm people, except make noise. In their 17th year they will emerge from the ground in billions, if not more. According to entomologist Michael Raupp, cicadas have come to the surface earlier in recent years because of climate change. In the pre-1950s, they usually appeared at the end of May, but now they appear a few weeks earlier.

The delegation of the Coordination Office of the Provincial New Rural Development Program evaluated the dried bamboo shoots of Thanh Lam commune according to the criteria of OCOP products. In the locality, the delegation visited the raw material area, the exploitation, preliminary processing and processing of bamboo and bamboo shoots products of the people in the commune. With thousands of hectares of natural wild bamboo and hundreds of hectares of bamboo, bamboo and bamboo shoots, Thanh Lam commune has great potential for bamboo products. Exploiting and growing bamboo shoots and bamboo shoots has created many jobs for the people of Thanh Lam upland commune. It is known that the exploitation and processing of dried bamboo shoots has existed and developed for many generations in this highland commune of Nhu Xuan district. Hundreds of laborers have jobs and stable incomes from exploiting and developing bamboo materials, dozens of families specialize in purchasing for preliminary processing, drying and drying of bamboo shoots. Currently, the drying stage of bamboo shoots has drying kilns instead of depending on the sun. Currently, bamboo shoot products here have been ordered by many agencies and units as gifts with the nature of a typical product of Thanh Hoa highland. Thanh Lam bamboo shoots have a characteristic yellow color, aroma and are not mushy when cooked for a long time on the stove. Through the survey and according to the criteria of the OCOP product, the dried bamboo shoots in Thanh Lam commune basically meet the regulations. The product has also just been tested and meets the standards of food hygiene and safety. Thanh Lam dried bamboo shoots have been designed with logos, bags, boxes with eye-catching brands, and are chosen by many people as gifts. Officials of the Coordination Office of the Provincial New Rural Development Program have paid more attention to the stage of production organization and product labeling, soon completing the headquarters of Thanh Lam Production, Trade and Service Cooperative – the focal unit for production and implementation of procedures to be recognized for OCOP products.

Located on the edge of the city. Tuyen Quang, about half an hour’s drive from the city center, Su Anh cooperative is now replicating the tea variety originating from Taiwan, which is used to make oolong tea. This is a tea variety with high quality, mild aroma, and suitable for the province’s soil. According to Mr. Nguyen Cong Su, owner of the cooperative, the finished oolong tea has been deodorized. This is not suitable for the majority of Vietnamese consumers, who are familiar with the acrid taste of famous brands such as Tan Cuong and Thai Nguyen tea. To bring a high-end product closer to users, Su Anh cooperative has imported all tea varieties, which are used to produce oolong tea. However, in the processing stage, Mr. Su’s cooperative kept the same method as that of traditional tea so as not to lose the tannin – the factor that causes the characteristic acrid taste. The entire tea production process is invested with modern equipment by Su Anh cooperative. In particular, this machine to kill yeast and flavor tea was purchased by the cooperative for about 100 million VND. The use of the machine is to keep the yeast killing process at a stable temperature, avoiding the phenomenon of over or under fire compared to traditional wood burning. Besides technology, input factors are also particularly interested in Su Anh cooperative. According to Mr. Su, before harvesting, he often tells workers to wait for a few days of strong sunlight to prevent the tea from being pale. After being picked, tea must be brought to the factory within a few hours, so that the tea leaves are not crushed or crushed. Ngoc Thuy tea products of the cooperative are completely hand-picked, following the “one shrimp two leaves” standard. This is the top, freshest and youngest part of the tea plant. To ensure quality, Su Anh cooperative has opened many workshops, close to the raw material area, to ensure the processing progress. Compared to oolong tea originating from China, Ngoc Thuy tea of ​​Su Anh cooperative is more accessible in price. In particular, the tea still retains the characteristic acrid taste according to the taste of Vietnamese people. The product has achieved 4-star OCOP certificate of Tuyen Quang province.

Illustration. Devil face fish (English name is Stonefish) also has many other names such as stonefish, lionfish … known as a fish with an extremely ugly appearance with very hard scales, looking rough, rough, the color is exactly like the dead coral reefs. This fish can only imagine its ugliness just by hearing the name. Devil face fish is classified as one of the most unique fish species, known as “the king of venom” on the ocean floor because it has extremely poisonous fin rays on its back. However, if you know how to cook, this fish becomes a super food and brings high nutritional value that many tourists are willing to spend up to tens of millions of dong to buy it. In China, this fish is also known as “Shitou Ngu” (fighting fish). They live in clean waters, delicious meat and very clean. This is also an easy fish to catch, just throw the net and there will be 1-2 fish that “automatically get into the basket”. The head of the devil face fish is much larger than the body, this fish is very common, they often live in ditches, rivers and streams. In those days, devil-faced fish were often used by Chinese rural people as food for… chickens and ducks. And at the present time, devil face fish has become an extremely luxurious dish. Illustration. Contrary to the unfriendly and extremely fierce appearance, the devil’s face fish meat is highly appreciated both for its deliciousness as well as for its nutritional level. Their meat is especially firm, chewy and naturally sweet. Moreover, this fish has also been studied by many leading experts and concluded that fish meat contains a lot of nutrients that are beneficial to human health as well as other fish species. Fish contains a large amount of omega 3, which helps the blood circulation process better, reduces the risk of cancer and cardiovascular diseases, and helps the skin to be more beautiful. In addition, devil face fish also contains a lot of calcium that helps in bone growth and regeneration. Although it looks terrible, the benefits that this fish brings to health are worth it for you to enjoy. In many famous tourist destinations, devil face fish only appear in the menus of seafood restaurants, but it is not easy to see. If the restaurant is lucky, you will have the opportunity to enjoy it, if not, visitors need to book in advance to be able to enjoy this delicious and attractive fish. Devil face fish with many attractive ways of processing To prepare this devil face fish dish is not easy at all. The first thing the chef will have to remove the rough skin on the outside of the fish head because its skin is tough and has many sharp fins, so this process needs to be done very carefully. The preliminary processing requires the chef to be meticulous and careful to keep the fish meat inside. Unlike many other fish species, the devil face fish requires a longer processing time because its meat has a certain firmness and toughness. Illustration. Grilled fish: Baking will help retain the full flavor of the dish as possible. If you travel to Nha Trang, travel to Phu Yen, travel to Binh Thuan and have the opportunity to enjoy this devil-faced fish dish but do not know how to choose the processing method, grilled fish will be a great choice. Visitors can freely create different dipping sauces to find the flavor they like best when enjoying this fish dish. Grilled fish with salt and pepper: It is also a grilled dish, but the devil’s face fish will be further modified to be grilled with chili salt, stimulating the taste of visitors and making you feel more appetizing. Grilled fish with salt and pepper has a fatty, juicy and chewy taste mixed with the spicy taste of chili salt that will surely make visitors fall in love with the first pieces of meat. Braised fish with curry bread: This way of processing devil fish is also chosen by many tourists when enjoying. The dish is seasoned according to professional recipes, making it more attractive than ever. Braised curry fish served with bread will definitely be a great choice for visitors to enjoy.

With such benefits, blueberries will be the perfect choice for your baby’s daily fruit menu. With delicious recipes designed specifically for kids from BC Blueberries, blueberries are sure to become your child’s favorite. Especially, in the present time when children are learning at home, the preparation and enjoyment of blueberry dishes will definitely bring positive energy for both you and your baby. 1. Blueberry Soda Let’s make and enjoy mocktails for kids Resources 300g BC Blueberries, fresh or frozen 100g sugar 2 tablespoons (30ml) Lemon juice 480ml cranberry juice, chilled 480ml pineapple juice, chilled 240ml pure blueberry juice, chilled 150g raspberries, fresh or frozen 750ml soda water, chilled Tutorial – First, make blueberry syrup, cook blueberries with sugar, lemon juice and 1 cup of water for 10 minutes. – Puree the blueberry syrup and filter the juice through a sieve, let it cool. – Mix cooled syrup, remaining blueberries, cranberry juice, pineapple juice and raspberries in a large pitcher – Add soda water and enjoy. 2. Blueberry marmalade Impress your friends and kids with delicious blueberry and almond cookies thanh Resources 450g BC Blueberries, fresh or frozen 160g sugar 1 tablespoon (15mL) orange peel) 1 tablespoon (15mL) orange juice 180g salted butter, softened 150g brown sugar 150g whole wheat flour 150g oats 125g almond powder 1 teaspoon (5mL) cinnamon) 1 teaspoon (5mL) baking powder Tutorial – Preheat oven to 175°C. Melt blueberries, sugar, orange zest and orange juice in a saucepan. – Reduce heat to medium, stirring frequently for 15-20 minutes until mixture is reduced to almost half. Set aside to cool completely. – Non-stick baking tray with parchment paper. In a large bowl, using an electric mixer, beat the butter and brown sugar for one minute until fluffy. In another bowl, mix together the flour, oats, almonds, cinnamon, and baking powder. Divide the mixture into 3 parts, mixing each part in the butter and sugar bowl until combined. – Put ¾ of the flour mixture into the mold, pour the cooled blueberry jam on top. Sprinkle remaining flour mixture into the mold and press down gently. – Bake for 37 – 40 minutes until the cake is golden. – Let cool to room temperature, then refrigerate until cool and cut into bars. 3. Blueberry smoothie A glass of blueberry smoothie in the morning will give you and your baby plenty of energy Resources 300g BC Blueberries, fresh or frozen 150g frozen banana, chopped 500ml almond milk 40g hemp seeds 2 tablespoons (30ml) butter 48g dates (if available) Tutorial – Put all the ingredients in the blender. – Puree the mixture on high setting until smooth. With more than 80 years of blueberry growing experience, the BC Blueberry Council represents more than 600 growers, combined, BC Blueberries own more than 11,000 hectares (27,000 acres) of premium blueberries to meet the growing demand. . The BC Blueberry Council has a strong commitment to on-farm food safety, working regularly with blueberry farms as well as collaborating with packers and processors. It’s all about ensuring that BC Blueberries meet the highest standards of quality and food safety. So, blueberries from BC Blueberries will help you conquer all delicious recipes.

Illustration. I don’t know since when did the Phu Tho people think of a way to pickle the tops of cassava vegetables to process into dishes. Perhaps stemming from years of hunger and deprivation in wartime, the Phu Tho people had to use cassava tops to supplement their meals. And today, cassava vegetables have become familiar dishes in daily life, becoming famous specialties of the people of Phu Tho. Vegetable cassava is not a delicious food, even more not colorful, respecting the form, but it requires the processor to be very picky. From the stage of choosing cassava vegetables was not simple, not all cassava can be picked edible leaves, cassava vegetables used for salting as well as for eating must be glutinous cassava vegetables (also known as tapioca), have green leaves, tubers are used to boil food. As for the dwarf Chinese cassava, also known as bamboo-leaf cassava – because its leaves are small and long like bamboo leaves, purple in color should be limited, because this type has a lot of plastic, if not processed well, it is easy to get drunk. A special point is that cassava vegetables for eating are only picked at the fence, or in the bushes of cassava in the garden to wait for the planting season, because the tops of cassava here are picked more often, so they are younger and softer. People never pick cassava vegetables from crops grown on the field, in the fields to get tubers – because then the cassava plant will have less tubers and the tubers will give less starch. Sour cassava vegetable soup For standard taste, you must choose young, big and stout cassava buds that still have the fine powder at the top of the buds. After picking, it must be preliminarily processed through cassava vegetables, keeping about 2 or 3 petioles from the top down. After picking vegetables, wash them and rub them thoroughly to remove all the plastic. Crunching cassava leaves is an important step to bring out the flavor of the dish, the person must skillfully make the cassava leaves soft, the waves are whole, not broken into pieces. After rinsing, wash the vegetables several times with water until the water is no longer cloudy, that is, the vegetable has no plastic. After grinding, the cassava leaves are mixed with a little salt to make the taste more intense. Doing so also helps to make cassava vegetables sour faster and can be left for a long time without being damaged or scum. Therefore, when adding salt, you also have to choose so that the vegetables are not too salty, nor too light to easily spoil the vegetables. After being mixed with salt, the cassava vegetables are put in a jar or jar and left for 4 to 5 days to silage. It takes about 5 to 7 days to bring cassava vegetables to cook soup. Tapioca can be eaten without rice or processed with other ingredients such as fish, pork leg, meat, or peanuts. Just take out the cassava vegetables, squeeze out the water, and then put it in the pot with the fish, season with a little seasoning, put the water and then simmer it. Cassava vegetable soup stewed as delicious as possible. Because then the fatty, delicious, and sweet taste of pork leg and fish will be absorbed into the cassava vegetables; while the sour taste from cassava vegetables penetrates deeply into the fish, eliminating the fishy smell of the fish, making the piece of fish smell of melon and delicious. The little secret when cooking cassava vegetable soup is not to season it from the beginning, because it is easy to get salty, because the cassava vegetables have been salted relatively recently, so when cooked and then seasoned, it will be more standard. Cook melon with peanuts or pork leg, or stir-fry with garlic, with meat… any processing method creates special delicious dishes. The cassava melon is still delicious, a bit stale, intense and full of sour taste, combined with the same ingredients, making the dish attractive and unforgettable. Although cassava vegetables do not look beautiful on the outside, but they are very delicious, everyone who has tried them is passionate and hard to forget this typical dish. Cassava vegetables are also a catalyst for the nostalgia of the children of Phu Tho away from home, the most simple and loving things of this land. Those who have been attached, it can be a reminiscent and evocative scent, it is a beautiful old memory, highlighting the culinary culture of the people of Phu Tho homeland. For each Phu Tho resident, cassava vegetables are not only a dish, a specialty but also a symbol of their homeland. For generations, cassava vegetables have become a familiar dish on the rice tray of people in the midland area of ​​Phu Tho. No matter where they go, how far away from their homeland, the children of the Ancestral land will always remember the simple bowl of sour soup with vegetables and cassava. Many people have the opportunity to enjoy, have enjoyed and praised the vegetable soup as the number 1 specialty of Phu Tho. If you have the opportunity to visit the land of Hung Kings, do not forget to enjoy this interesting Phu Tho cuisine and buy it as a gift for relatives and friends to enjoy. The land of Phu Tho is loving, the people of Phu Tho are hospitable, “specialty of sour cassava vegetables” is an idyllic gift with the rustic soul of the Ancestral people for tourists from all over the world every visit.

This is a turning point that helps Viettel improve its computing capacity to build and operate more complex artificial intelligence (AI) models in a short time, when the demand for computation increases sharply in both quantity and scale. The investment Viettel system has the leading computing performance in Vietnam, reaching 20 PetaFlops (20 million billion calculations/second), helping to reduce machine learning training time by dozens of times. As a result, Viettel Cyber ​​Center can train many models at the same time, with high complexity. The system also trains for continuous model improvement, shortening the time it takes to improve the quality of AI models. The supercomputer invested by Viettel uses computational acceleration technologies, switching devices and synchronous software, similar to the technology of supercomputers in the Top 500 in the world. Putting the system into operation marks a new development step for Viettel in realizing the Decision on promulgating the national strategy on AI research, development and application by 2030, issued by the Prime Minister in January. -2021. Accordingly, by 2030, Vietnam will become a center of innovation, development of AI solutions and applications in the ASEAN region and around the world. Part of a supercomputer – High-performance computing system at Viettel Data Center As the national security and defense enterprise, possessing the largest telecommunications and information technology infrastructure in the country, Viettel aims to play a key role in AI application in the military and defense sectors, as well as other areas of security data safety, network safety and security; urban management, social management and public administration and other areas of social life. Mr. Nguyen Dinh Chien – Deputy General Director of Viettel Group said: “Viettel is determined to invest in AI, which is an important field to carry out its pioneering and key mission of creating a digital society. This investment will allow Viettel to unleash its creativity, attract leading AI experts, ready to take on the country’s big tasks in AI.” Anish Pandey, Regional Director for ASEAN region at NVIDIA (World No. 1 AI Computing Company), said: The high-performance computing system will allow Viettel to create new revenue opportunities and be a company. global pioneer in the use of AI solutions. AI APPLICATION PRODUCTS RESEARCH AND DEVELOPMENT BY VIETTEL – Viettel AI Open platform : A diverse AI technology platform pioneered research and development by a team of engineers at Viettel Cyberspace Center, in order to promote the application of AI, creating benefits for individuals, organizations and businesses provides a full suite of tools for any digital transformation application that can be integrated to automate, improve user experience and optimize costs. – Monitoring information on the Internet – Reputa : A tool to “listen” to the market, support reputation monitoring and evaluate the effectiveness of communication and brand activities for individuals, organizations and businesses. Solutions to help customers manage brands, detect risky problems on the Internet, social networks. – Customer identification – Viettel eKYC : Solution to identify customers electronically without face-to-face meetings with the support of advanced technologies such as Customer Scoring, Computer Vision and Information Authentication. Customer Profile (Customer Profiling) – Vietnamese virtual assistant platform – Viettel Cyberbot : Vietnamese virtual assistant platform, applying the best Vietnamese voice and conversation processing technologies today, helping businesses and authorities build a switchboard system to interact with customers and people automatically . – Data mining platform – Viettel Data Mining Platform : A data mining platform developed with the aim of meeting the needs of integrating and digitizing huge amounts of data, helping businesses find and analyze problems in depth, show the current situation, predict the future, as a scientific basis to support the decision-making process in business strategy, optimize operations and explore new business models. – Intelligent traffic monitoring – Viettel AI Camera for Transportation : Software that applies AI in the field of computer vision to analyze and automatically process signals sent from traffic cameras. Thereby, solving traffic management problems, security and order in the city – Monitoring security and safety – Viettel AI Camera for Safety : Time and attendance management system uses AI to recognize faces, identify identities and record the time of entry and exit of employees. This device compares the captured face image with the available face image in the database. From there, the device will automatically determine the working time and entry of employees.

The bartender’s iced cocoa is one of the favorite drinks at Trong Duc Cocoa. Photo: T.Moc Each product has its own unique recipe. The interesting thing is that at the places selling these products, diners can also experience the actual experience when visiting and introducing the plants and product properties that they have used before. * Enjoy specialties at the garden The stop of Trong Duc Cocoa Co., Ltd (Dinh Quan) on the way to Suoi Mo Tourist Area (KDL) Suoi Mo (Tan Phu District) is about 7km from National Highway 20, where most of the restaurants stop. Tourist bus route at Suoi Mo KDL. The attraction of the stop is not only the purchase of cocoa products at the production site, but also the experience and discovery of the on-site cocoa garden with its characteristics, growth process, and production. cocoa fruit production. Efficiency from connecting products through travel From the fact of consuming nutritious and specialty drinks, it can be seen that, at present, tourism is one of the most effective channels to promote products for farmers. Therefore, in order to ensure the output of the product, in addition to the quality, the subjects and manufacturers must pay attention to the images, designs, and specific information on each product. Mr. Nguyen Ba Oanh, manager of Trong Duc Cocoa Co., Ltd. said that at present, the stopover has about 20 drinks made from cocoa. Recently, some new dishes have been researched and released to the market by the company, which are highly appreciated by diners after using such as tropical cocoa, iced cocoa, cocoa smoothie… These are water dishes. shop’s premium drink. In particular, many diners are quite impressed with the cocoa smoothie made from the flesh of the cocoa fruit, this smoothie has a sour taste and a lot of nutrition. Currently, Trong Duc Cocoa is continuing to research a number of new dishes made from cocoa fruit waste during cocoa processing at the factory of Trong Duc Cocoa Co., Ltd. In order to have these intensively processed products, the company must invite scientific researchers specializing in food to learn and process according to the recipe, ensuring the preservation of nutrients while still being safe for health. consumer health. Not only enjoying the drinks made from cocoa, if you have the opportunity to visit Tan Trieu pomelo village (Tan Binh commune, Vinh Cuu district), diners can also enjoy other interesting drinks. , is made from the main ingredient is grapefruit. As a famous restaurant and often very crowded on weekends, Tan Trieu pomelo village tourist attraction attracts visitors with pomelo village specialties such as pomelo salad, deep-fried pomelo peel… In addition to food and drinks at Tan pomelo village. The current dynasty is quite rich by dishes made from pomelos grown right on Tan Trieu land such as: pomelo smoothies, grapefruit juice, pomelo tea and especially recently, pomelo village also has more dishes that are very popular. Children’s favorite is grapefruit milk tea. Ms. Nguyen Thi Hoang Lan (District 12, Ho Chi Minh City), a regular customer of grapefruit village, said that every time her family comes here, her family often orders dishes made from grapefruit, in which a drink is indispensable. like grapefruit juice or smoothies. However, the last time she visited, her daughter discovered that the menu had grapefruit milk tea, so she tried it and was quite interested in this strange but familiar taste. Ms. Lan said that the dishes of pomelo village are made from fresh ingredients. In which, there are drinks with their own flavor, different from smoothie shops in other places. Ms. Lan shared: “The pomelo village has never disappointed my family for many years. Whenever I have guests from afar, I often choose the pomelo village to bring people to because it is both delicious and comfortable to visit the garden and take souvenir photos.” * Drinking water from dragon fruit Dong Nai currently has over 1.1 thousand hectares of red flesh dragon fruit. Red flesh dragon fruit used to be the top specialty fruit in terms of income because there were 15-20 harvests a year. At the time of price, dragon fruit sold at the garden can be up to 50-60 thousand VND/kg. According to many documents, red flesh dragon fruit has high quality and economic value, the amount of water in dragon fruit accounts for 90% with vitamins and minerals beneficial to health. Dragon fruit mainly exports fresh fruit, so those that do not meet export standards are often sold in the domestic market at a cheap price. There are times, when dragon fruit hits the market, farmers are struggling when the fruit is ripe but cannot be sold. Product introduction booth of Anna Dragon Fruit Wine Facility (Unification District) Understanding the consumption demand as well as the nutritional value of dragon fruit, a number of businesses and individuals in the province have researched and processed drinks from dragon fruit. Up to now, Dong Nai province has begun to produce products from dragon fruit such as wine, syrup, dried dragon fruit… creating a stable output of fresh fruit. In which, the enterprise that is currently developing a product line of red dragon fruit syrup and smoothie – Long Kim Co., Ltd (Long Tan commune, Nhon Trach district). In order to have enough raw materials to process products to supply the market, in addition to the area of ​​dragon fruit in the province, the company has to buy raw materials for processing from many other provinces and cities for production. In order to have a stable source of raw materials, over the past time, this enterprise has built fruit consumption chains for farmers. Also from the fact of market supply, in 2018 Anna Dragon Fruit Wine Facility (Thong Nhat District) cooperated to purchase a number of non-exported dragon fruits to produce fermented red flesh dragon fruit juice. . When the product has been tested, ensuring safety criteria, Anna Dragon Fruit Wine Factory has successfully registered the exclusive Anna brand of fermented dragon fruit juice in Dong Nai. By 2019, Anna’s dragon fruit wine products participated in the One Commune One Product (OCOP) program and was recognized as having a 3-star standard. Ms. Le Kim Luan, owner of the Anna Dragon Fruit Wine Facility, said that to get the dragon fruit wine like today, it took her a lot of time to experiment with batches of wine. Every time she has a new batch, she invites customers to taste it to record their opinions and gradually perfect the recipe, ensuring both the taste and quality of the product. With the traditional manual production method, completely natural fermentation, the Anna dragon fruit wine has kept the taste and quality of this nutritious fruit. Sharing production experience, Ms. Kim Luan said that brewing this wine requires a lot of work. In particular, the stage of choosing raw materials will decide the product after making the right taste and quality. If the dragon fruit has a sour taste, the sweetness is not uniform, the processing process requires more meticulousness. Dragon fruit is fermented in large earthenware jars and usually takes 6 months to produce a good batch of wine.

1. 9 eggs 2. Seasonings include yellow mustard, black pepper, and salt Depending on your taste 3. Minced meat 400g 4. Raw vegetables: scallions, parsley, ta… 5. Bread Flour and Flour About 200g each Steps 1. Boil an egg 2. Make a cover for an egg 3. Wrap and roll the meat 4. Fry a hard-boiled egg with meat Prepare materials 1. Eggs 9 eggs 2. Seasonings include yellow mustard, black pepper, salt Depending on taste 3. Minced meat 400g 4. Raw vegetables: scallions, parsley, tamarind… Optional 5. Breadcrumbs and flour noodles About 200g eachg Eggs have many ways of processing, are nutritious and cheap. Therefore, this dish often appears on the rice tray of families. However, dare to bet many housewives have never heard of “picnic eggs”. Recently, Mr. Hoang Minh shared the recipe on Love Kitchen group and received nearly 7k likes. According to the owner, this is a dish originating from England, called Scotch Eggs. This processed egg dish is very suitable for picnics, travel… Mr. Do Minh Hoang was born in 1987. Currently, the young father is working as a Food Photographer, Designer. He has a hobby of watching videos, magazines about food, travel…, likes to take pictures, take his children out. Many times he has made this picnic egg dish to bring along on trips with his children, which is loved by the children. Let’s learn how to make meat-wrapped eggs – “picnic eggs”! Ingredients for egg wrap include meat, herbs, flour and spices. first Boil the egg – 6 boiled eggs boil for about 5 minutes. Should be kept at a level where the heart is still intact. When eating, it will not be too dry. – Eggs are cooked, take out and soak in cold water. Leave for a few minutes and then peel. 2 Create a shell for an egg – Mix the ingredients of ground meat, green onion, black pepper, salt. Add a little yellow mustard. – Divide the mixed meat evenly into 6 equal parts. 3 Wrap and roll the meat – Immediately after dividing the shell into 6 parts, proceed to wrap the egg. – 3 raw eggs, break into a bowl, beat well. Prepare 2 more bowls of flour and breadcrumbs. – Roll the eggs covered with meat in turn in the order: Flour – eggs – breadcrumbs. Roll the wrapped egg over the raw egg Then through flour And through the breadcrumbs 4 Fried boiled egg wrapped with meat At the stage of cooking, you can fry it traditionally or use an air fryer. – Traditional way: Put oil in a pan, heat it up. Next, drop the meat-wrapped egg balls in, fry until golden, then take them out. Using an oil-free fryer: Apply a layer of oil around the eggs. + Bake for 20 minutes at a temperature of 200 degrees Celsius. After 10 minutes, turn over to cook the other side. Finished Products: Eggs wrapped in meat can be eaten with yellow mustard, chili sauce, ketchup… Note: 1 egg wrapped in meat is enough for 1 person to eat 1 egg. So these 6 portions can feed 6 people when going out, picnic… The delicious taste of this egg dish promises to make the little ones like it very much. I wish you success with this meat-wrapped egg recipe! According to the Vietnamese life

Content:: 1. What effect does salad have in weight loss?
2. Safe and effective weight loss salads
2.1. Salad of boiled vegetables mixed with mayonnaise
2.2. How to make salad dressing with vinegar to lose weight
2.3. How to make salad dressing for weight loss
2.4. How to make a very simple fat-free salad
2.5. Make your own shrimp salad, olive oil and avocado Vegetable salads with a cool, bold taste are one of the ideal dishes for the whole family on a summer day. Not only easy to eat, many vitamins, salad can also help women lose weight safely and effectively. But not everyone knows how to prepare salads to lose weight so that salads will bring weight loss in the shortest time. The following salads will help you: 1. What effect does salad have in weight loss? Salad is a dish with the main ingredients from raw vegetables, fresh fruits, combined with eggs and available grains. As a result, salads often contain very few calories, so they have an effective weight loss effect. Besides, the high fiber content in salad ingredients makes you feel full for a long time. As well as limit the intake of foods that contain a lot of fat, which is not good for health. At the same time, the content of vitamins and minerals in salads is very large. In addition to helping women get a good shape, vegetable salad also helps women get a fresh, bright and smooth skin. 2. Safe and effective weight loss salads 2.1. Salad of boiled vegetables mixed with mayonnaise Although this weight loss salad is not too picky, the execution time is quick. In just 15 minutes, you have yourself a delicious meal and highly effective weight loss. Prepare materials: – Fresh vegetables of your choice. – Mayonnaise. – Spice. Doing: To make weight loss salad from boiled vegetables with mayonnaise you need to do the following. – Wash and chop the prepared ingredients. Weight loss salads with vinegar and shrimp help women have a slim and toned waistline (Photo: Internet) – Then, boil the vegetables, take them out and put them in a bowl. At the same time, add seasoning to taste. – Add mayonnaise, then mix well. – Arrange on a plate, decorate it beautifully and enjoy. 2.2. How to make salad dressing with vinegar to lose weight Spinach salad mixed with vinegar is one of the indispensable dishes in the daily weight loss menu of women. With the sour taste of vinegar, fiber from lettuce, even when used regularly, it does not create a feeling of boredom. Prepare materials – Salad. – Cucumber. – Cherry tomato. – Onion. – Vinegar. – Sesame oil. – Spice. How to make salad dressing with vinegar to lose weight – First, wash the lettuce, cucumber. Then cut the tomato in half and slice it thinly like a cucumber. – Sauce recipe: Use 3 tablespoons of vinegar, 2 tablespoons of sesame oil, 2 tablespoons of sugar, season with salt and pepper to your liking. – Then put the sauce and all the vegetables prepared above into the bowl. Mix well to infuse flavors for about 3 minutes. – Arrange on a plate and enjoy. 2.3. How to make salad dressing for weight loss With salads, people often use sprouts because it brings high efficiency in a short period of time. However, if you do not have sprouts or you do not like to use this vegetable, you can still use other vegetables of your choice such as lettuce to stimulate appetite. Use vegetables to make salad dressings to lose weight – Internet Photo Prepare materials – Sprouts or lettuce. – Cherry tomato. – Olive oil. – Vinegar. – Minced garlic. – Spices needed. Doing – Wash sprouts and tomatoes, remove stems. Then drain the water. – Cut the tomatoes in half, fry the minced garlic until golden yellow. – Mix vinegar sugar by: 1 tablespoon sugar, 1 teaspoon corn pepper. – Put all the above mixture in a large bowl. Then drizzle the sauce and mix well. – Serve on plate, decorate and enjoy. 2.4. How to make a very simple fat-free salad A fat-free salad is not only easy to eat, but also very eye-catching with natural colors from vegetables, tubers and fruits. Besides, the high folate content in tuna meat will help your weight loss be effective faster. Prepare materials – Japanese green beans. – Salad. – Canned tuna. – Potato. – Purple cabbage. – Tomato. – Eggs. – Mayonnaise. – Spices needed. Fat-free salad helps women quickly regain their slim figure – Internet Photo How to make a very simple fat-free salad at home – Preliminary preparation of ingredients: Cut the beans into small pieces, blanch them with boiling water, wash and boil the potatoes with the skin on. Hard-boiled eggs, peeled and quartered, and shredded cabbage. – Make the sauce: Put ⅓ can of tuna, 2 tablespoons of mayonnaise, 1 teaspoon of sugar, 1 teaspoon of vinegar, 1 teaspoon of seasoning and 50 ml of filtered water. Then put in the blender thoroughly and puree. – Mix the sauce and vegetables with the sauce just made. – Arrange on a plate, decorate with eggs and tomatoes on top. 2.5. Make your own shrimp salad, olive oil and avocado In the composition of shrimp contains a lot of protein, mineral salts. So it can provide you with all the necessary content and not feel tired. When applying them to the diet menu, lose weight daily. Moreover, the natural fat in avocado has the effect of removing blood cholesterol, stabilizing weight, and slimming the body for women very well. Prepare materials – Salad. – Butter. – Fresh peeled shrimp. – Olive oil. – Lemon. – Honey. – Condiments included. Doing – First, wash all the ingredients prepared above, peel the avocado, cut it into bite-sized pieces. – Then, bring the shrimp to steam and cut in half. – Make the sauce: 2 tablespoons of honey, 2 tablespoons of lemon juice, 1 teaspoon of minced chili, 3 tablespoons of olive oil. – Mix avocado, lettuce with real shrimp and vinegar and keep for 10 minutes to infuse. – Arrange on a plate, decorate and enjoy a weight loss salad. Here are the most popular weight loss salads today. Hopefully, the above sharing has helped you make your own weight loss salads at home in a simple way. From there, get the shape, youthful and smooth skin as you desire.

Every ingredient from the cocoa fruit is turned into a processing ingredient. Photo: B.Nguyen In Dong Nai, many production models applying biotechnology to recycle waste into input materials for other production processes, minimizing the amount of waste discharged into the environment are gradually being replicated. * Green production At the forefront of the movement to turn harmful wastes in agricultural production into raw materials for processing into other high-value economic products are enterprises with large investment capital. Viet Farm Trading Co., Ltd chose to invest in Xuan Truong commune, Xuan Loc district because this is a thriving locality in livestock. Starting a business, the business mainly manufactures livestock equipment and designs and constructs livestock barn systems. The barn system designed by the company is fully automatic from the feeding system to collecting chicken manure, cooling system… In which, the enterprise is very interested in waste treatment so that it can earn money. money instead of having to spend a lot of money to treat this waste source. Mr. Tran Quang Tinh, Director of Viet Farm Trading Co., Ltd shared: “The enterprise has invested in an organic fertilizer factory with a capacity of 200 tons/day and signed contracts for waste treatment for a number of corporations. large foreign-invested livestock groups in Dong Nai. In particular, livestock waste is used as a raw material for the production of organic fertilizers, bringing high economic value. Production of organic fertilizers from livestock waste of Viet Farm Trading Company Limited (Xuan Loc District) The story of sustainable agricultural production in a closed chain that takes advantage of all agricultural wastes and by-products, without creating environmental pollution is being replicated in farmers’ production. In the past time, H. Vinh Cuu is promoting a program to mobilize and support farmers to apply probiotics as pesticides, organic fertilizers from domestic waste and waste in agricultural production with the goal of achieving the goal. reduce production costs, increase added value for key agricultural products, local strengths. Here, agricultural waste becomes a resource, a natural organic substance that can help plants grow. Ms. Bui Thi Thuy, a farmer in Vinh An Town (Vinh Cuu District), said that after participating in a number of local training courses on organic farming, she applied biotechnology. Make your own organic fertilizers and use probiotics to create biological products that kill insects. She has improved the productive land more and more fertile thanks to this method. “The natural production method I am doing makes full use of all agricultural waste such as manure and organic waste to make fertilizer for plants, so the cost is very low. I am trying to perfect the chain of cultivation and processing according to a closed process, using fruit trees grown in my home garden as raw materials to make handmade products that are both unique and environmentally friendly,” said Ms. Thuy. * Zero-waste processing Trong Duc Cocoa Co., Ltd (Dinh Quan) has cooperated with a group of Assoc., PhD students of the International University of Ho Chi Minh City to carry out research projects on processing foods and drinks of economic value. benefits from cocoa fruit waste products. New product lines under investment include: production of cookies and non-fried instant noodles supplemented with cocoa pod powder; production process of vegetarian sausage and pectin from cocoa powder; the production process of nutritious drink from cocoa fruit flesh… The highlight of these products is the use of raw materials such as waste from the skin, cocoa fruit flesh to process valuable foods. nutritional and economic. The above cooperation program is part of the common goal of the enterprise, which is to focus on investing in deep processing, constantly diversifying products and foods processed from cocoa fruit, especially from cocoa fruit waste to create profits. competitive advantage for products not only in the domestic market but also in export. Mr. Dang Truong Khanh, Director of Trong Duc Cocoa Co., Ltd. shared that the enterprise would like scientists to accompany in researching new products from cocoa fruit. In particular, high-value foods are processed from materials that are waste products in the production process, contributing to adding added value to cocoa trees. The most unique product line to mention is the specialty of cocoa wine that is brewed from the flesh of the previous cocoa fruit, which is discarded during the production process. With the same opinion, Assoc. Prof. Dr. Pham Van Hung, representing a group of scientists from the International University of Ho Chi Minh City, said, diversifying many products from cocoa skin and flesh, which are waste products in the process. production process brings higher economic value. In particular, this is a product line that is beneficial to human health because it has higher antioxidants, meeting the demand for healthy food of today’s consumers. Research on these products is now almost completed and can be put into production immediately. However, the research team will continue to recalculate the production process and equipment. Hopefully, the cooperation of scientists and businesses will connect and bring more processed products to the market.

Illustration. https://tinhtexaydung.petrotimes.vn The automated drilling processing partnership will allow customers to combine Schlumberger’s well drilling and surface automation solutions with NOV’s rig automation platform to deliver superior well construction performance. This integrated offering enables manual workflow automation, improving safety, decision-making, consistency and efficiency in drilling operations. NOVOS is an open platform that automates repetitive drilling operations, benefiting contractors by allowing drillers to focus on consistent and safe process execution, while bringing benefits the operator by optimizing drilling programs. “We are delighted to partner with NOV and integrate their rig automation interface with our drilling automation solutions to deliver performance,” said Olivier Le Peuch, CEO of Schlumberger. higher for operators and drilling contractors. Leveraging surface and well automation applications, we are able to deliver operational safety and efficiency improvements, and deliver top-notch wells to our customers in a cost-effective manner. Consistency “. “This partnership will help drive customer adoption of drilling automation technologies, enabling superior well construction performance.” “Through this partnership, NOV demonstrates the commitment of an open digital automation platform that enables drilling contractors to achieve consistency,” said Clay Williams, NOV President and CEO. safer and more efficient with improved well quality”. “We continue to invest in digital solutions to deliver value to our customers. Drilling automation allows rig crews to focus on the big picture to drive performance without the need for repetitive, manual work.” The hybrid solution leverages cutting-edge AI from the on-target well distribution solution Schlumberger DrillOps*, while NOV’s NOVOS process automation platform controls all NOV rig equipment within range. The two technologies will work seamlessly together to manage compliance and achieve best-in-class performance. The DrillOps family of solutions includes open and modular technologies that leverage Schlumberger’s deep drilling knowledge and advanced machine learning applications to execute digital drilling plans consistently and automatically. drilling tasks, achieving higher levels of efficiency. https://tinhtexaydung.petrotimes.vn

1. Which place is known as the capital of the Southwest region? Ca Mau

Can Tho
Long An Can Tho is a city directly under the Central Government, located in the center of the Mekong Delta region, known as Tay Do – the capital of the Southwest region more than a hundred years ago. 2. What is the origin of the name Can Tho? Name of a flower in Khmer

Name of a fruit in Khmer
Name of a type of fish in Khmer There are many different theories about the name Can Tho. A popular explanation for this place is the Khmer word Kin Tho. Kin Tho is a type of galangal fish that is abundant in the locality. It is possible that the Vietnamese have read that the Kin Tho canal camp, where there are many gorillas, forms the Can Tho canal, so the name of the canal has changed to the name of the land. 3. Cai Rang Floating Market in Can Tho is recognized for which of the following titles? National Intangible Cultural Heritage
National tangible cultural heritage

Intangible cultural heritage in urgent need of protection In 2016, the Ministry of Culture, Sports and Tourism recognized Cai Rang floating market as a national intangible cultural heritage. The unique feature of this market is that trading and exchanging goods take place on the river. Floating market meets from 5 am, busiest at 6-8 pm and then gradually disappears. 4. Can Tho Bridge crosses which river? Hau River
Tien River

Co Chien River Can Tho Bridge crosses the Hau River, connecting Can Tho city and Vinh Long province. At the time of completion (2010), this is the longest main span cable-stayed bridge in Vietnam (550 meters) and the longest in Southeast Asia. Thanks to this bridge, all kinds of vehicles and goods can easily flow without having to suffer from ferry problems. Image: Pham Ngon. 5. To visit the cocoa garden and learn about processing, which district can visitors go to? Phong Dien
Phong Chau

Phong Thai Muoi Cuong cocoa garden in Phong Dien district is a tourist attraction of Can Tho, especially foreign tourists. Here, you can visit the lush green garden with thousands of unique cocoa roots in the western country, learn about the cocoa processing process, and enjoy attractive cocoa-based products such as powder, butter, and candy. , chocolate… Photo: Carolyncarter. 6. The location in Can Tho is the setting of many famous movies such as Alluvial roads , Tay Do beauty , Life’s Debt , Lover … ? Cai Cuong ancient house

Ba Duc ancient house

Binh Thuy ancient house Having appeared in the context of many movies, the ancient house of Binh Thuy or the church of the Duong family is now one of the places that attracts tourists when coming to Can Tho. The house was first built in 1870, in the early 20th century, the family built a new house, expanding the space. This unique architectural work has a clear East-West cultural interference, influenced by Western art, but still retains the soul of the nation. Image: Linhchan2610. 7. In which district are the noodle villages concentrated? Ninh Kieu
Vase

Jaggery Hu Tieu craft villages are concentrated in An Binh ward, Ninh Kieu district near Rau Ram bridge. Visitors can come here to observe and experience the process of making typical local noodle products. Do not forget to enjoy the attractive noodle soup pizza, which is modified from deep-fried noodles, served with strange toppings. Image: Tatymilaa.

When picking me, people peel the tubers and often cut the base close to the ground. And I must also know how to chop it so that it is easy to peel off, because with my trunk is rough and hard, it takes half a day to chop my bulbs. When cutting, cut each leaf sheath from the outside to the inside to get the very young and soft pulp. However, I am not always good and delicious every season. Especially when I went to the fruit-making room, I could not eat, because then I cut all the tubers. According to Ms. Ly Thi Liu, Sam Tren village, Trung Tam commune, Luc Yen district, Yen Bai province, normally in winter, people just cut me off and remove the tubers, because at that time there was little rain, I also had little water. When processing, I am fresh and sweet. “It takes winter to cut me down to eat, but in the rainy season I will soak up a lot of water, not bad and sweet. In winter, I eat my best food, this root is mainly cooked with chicken and very delicious bone stew ”- Ms. Ly Thi Liu said. My 10-year-old tree produces fruit. Tao after being cut back, will remove the hard old kernels to get the young tubers, cut small pieces about 5cm long; Then soak in a basin of water to create all the yellow plastic, when processing the new white, for beautiful and delicious color. Yen Bai Red Dao people often cook soup with chicken meat, I stew with bones, and I cook sticky rice for dipping … Especially, the dish I cook with chicken soup has a very sweet and refreshing taste. To have a delicious chicken soup, you need to prepare a chicken about 1-1.5kg. Clean chicken after pecking, cut into medium pieces, marinate with white salt for 30 minutes, and stir fry for meat hunt. When it smells good, add boiling water to cover the meat, simmer until the chicken is tender, add the pieces to the pieces and boil until I’m soft, then cut a little ginger leaves into the island, then turn off. a kitchen. “In order for my soup to be fragrant, sweet and correct, do not season with MSG, because my own roots have natural sweeteners. So I cook bone dishes only for white salt. When I cook chicken, I add some ginger leaves to create a delicious flavor ”- Ms. Dang Thi Nai, Khe Giang village, Truc Lau commune, Luc Yen district, Yen Bai province shared. Cu me is removed from the old kernels. The root is soaked in water before processing. The soup I usually eat hot, with rice is very delicious. My sweetness and the sweetness of bones and meat make my soup from a tree of this forest even more delicious. Ms. Nguyen Thi Hue, Hong Ha ward, Yen Bai city, felt: “When I first tasted this dish, I did not feel its sweet, fragrant and refreshing taste. However, after eating the second time, the third time onwards, I like it very much, the taste is very different from many dishes I have enjoyed. Especially the processing is simple, not picky about spices but very easy to eat. Now, the dishes made from me are not only popular dishes in the rice tray of Red Dao Yen Bai people, but also become specialties that many people love and want to enjoy every time they come to the villages. village here./.

A session to prepare purified drinking water at Cat Tien Jungle Loge Resort (Tan Phu District). Photo: Thuy Moc “Green Meal” is gradually creating its own market with a variety of blends of vegetables, fruits, and seeds, convenient on-site and online sales with flexible delivery methods, The most convenient for users. This green lifestyle method helps many people purify the body and lose weight effectively … * Plentiful taste As one of the early adopters of the “green meal” trend and using it to create a unique tourism and resort product, Ms. Duong Thi Ngoc Phuong, Director of Wild World Ltd. TGHD, Tan Phu district) spend a lot of time creating recipes for “green meals” with dozens of flavors of vegetables and seeds to ensure nutrition and create the attractiveness from the colors of each type. taste of drinking water so as not to create boredom for users. Most visitors, after experiencing the green vacation at Mrs. Phuong’s resort, have the same feeling that their body becomes lighter, and the peace and balance in their mind have helped them have a positive energy source. before going back to work. According to the recipe given by Ms. Phuong, in each serving of the “green meal”, there are always 15 flavors of vegetables and seeds. Each taste will provide a separate source of nutrition and energy, so when used, guests will not have any cravings, or show fatigue, instead the body is purified so it feels lighter. Because the dish is made from fresh fruits and vegetables, all of the ingredients for processing Ms. Phuong use ingredients grown at the resort or from food sources grown with safety standards. for health. A smoothie “cleansing the body” with 10 types of vegetables, roots, fruits, and seeds. Photo: Thuy Moc Not doing tourism but for nearly 3 years, Cao Chu Tuan’s Tropical Hydroponic Farming Farm (KP.4A, Trang Dai Ward, Bien Hoa City) with the model of growing hydroponic vegetables according to Israel technology has established a foothold with hundreds of kilograms of vegetables supplied to the market every day. Along with providing clean vegetable materials to the market, Mr. Tuan also researches and takes advantage of his clean vegetable source to produce juice products from vegetables, especially kale and spinach … containing lots of nutrients, good for the health of the user. Sharing about his “green drink” products to the market for about a year, Mr. Tuan said, the number of customers ordering products is increasing. With 15 types of vegetables, tubers and fruits on the farm, Mr. Tuan will continue to produce the juice and soluble powder products from vegetables in the garden so that people have the opportunity to use clean food, especially those who office. With the values ​​that “green meals” bring, recently, young people have also started to look up and plan their meals. Among them are young people who have started successfully with products sold under a 1-week, 1-month detox regimen. This new business model helps those who are busy, do not have time to process can use “green meals”, every day, employees will deliver in the morning to their customers at quite affordable prices. * Knowledge of “green meals” Ms. Tran Thi Kieu Nga (Tan Mai Ward, Bien Hoa City), one of the diners using the “green meal” of a supply store in Bien Hoa city shared, she herself has a good history. dizziness and low blood pressure, therefore, before using the 1 week body cleansing course, Ms. Nga was well consulted by the sales staff. Nga herself also learns from social networks to get more knowledge, because she has seen many people because of the desire to lose weight quickly and do not consult documents or nutrition experts have made their own. Drinking without understanding the nutritional value as well as the amount of ingredients that should be in each meal, so some people develop symptoms of fatigue, dizziness because not enough nutrients in each “green meal”. Kale kale at Tropical Farm (Bien Hoa City) is processed into fresh juice. Photo: Thuy Moc According to Ms. Duong Thi Ngoc Phuong, many tourists when approaching her nutritional products are also skeptical and worried about tired bodies. However, after 3 days of eating only the fruits and vegetables prepared by Ms. Phuong, from vegetarian dishes to daily drinking water, everyone excitedly requested to provide the recipe so that they could continue to use it. “eating green” method after going home. “It is very important to learn knowledge about foods to prepare food and drink for guests. It took me quite a long time to have these drinks. In addition to creating the richness of products, the selection of raw materials is also the most important step, these raw materials must be safe, clean goods without chemicals or preservatives ”- Ms. Phuong said. With the same point of view on how to prepare dishes, an owner of a nutritious drink shop from vegetables, fruits and seeds on Nguyen Ai Quoc street (Bien Hoa city) said, in order to deliver products to customers, He has to go to school and read a lot about vegetables and fruits, how to choose the most suitable combination of vegetables, does not affect the user’s health. Or as Mr. Truong Cong Vu, manager of a clean agricultural product store on Ha Huy Giap street (Bien Hoa city) also said that today, sellers, especially items related to food, health. Consumers must be equipped with basic knowledge. Mr. Vu himself has also encountered many cases of customers with medical histories that need advice on the use of foods that must be correct, to avoid the product from harming users. Not only rich in taste, “green meals” currently has many websites selling online form. With eye-catching design and enthusiastic consultant staff, customers can find themselves a variety of “green meals” with a variety of tastes delivered to their hands every day. Currently, the use of foods such as fresh fruits, foods processed from fresh fruits and vegetables is focused on by consumers. Foreseeing that demand of the market, a number of businesses have produced various kinds of beverages with nutritional ingredients from various types of fresh fruits and vegetables. However, among the good foods, there are still foods processed by chemical formula, with low nutritional content, if used much will not be good for health, so consumers need to understand. know certain to have the most sensible choice.

1. Raw vegetables Raw vegetables are eaten directly, so preliminary processing requires you to wash properly, because pathogens can cling to raw vegetables, even penetrating inside vegetables. So, you should wash vegetables 3 times properly before eating. When washing vegetables, with lettuce should remove wilted, waterlogged leaves because bacteria can spread. As for cilantro, the leaves with brown or black spots should be thrown away. 2. Mushrooms There are many people who love to eat mushrooms. There are many types of mushrooms, so they are used for hot pot or vegetarian food. But most people do not know the difference between fungi, especially wild mushrooms. The poisonous mushrooms contain harmful substances such as orellanine, gyromitrin, alpha-amanitin. If you eat the poisonous mushrooms or don’t cook them thoroughly, you could die of liver failure. 3. Unripe omelets Eggs can become contaminated with Salmonella by spreading the germs from the hen’s “mother”. For young children, the elderly or people with weak immune systems, they should eat cooked eggs through boiling, fried or steamed processing to destroy dangerous bacteria and avoid poisoning. If you like to eat fried eggs, it is safer to cook them completely. 4. Undercooked meat The most likely to cause poisoning is undercooked meat. These meats may contain Salmonella, Clostridium perfringens and other bacteria. And they are only destroyed when cooked at high temperatures. Specifically, the ideal temperature for a steak or grill is about more than 62 degrees Celsius to ensure that the meat inside is fully cooked. Ground beef and pork need to be cooked at more than 71 degrees Celsius to be safe. 5. Sprouts In fact, a sultry environment is required for seeds to sprout, but this is also a favorite place for bacteria. Prominent was the growth of salmonella, listeria and E. coli. So if you eat raw sprouts in the form of salad because you think it ensures nutrition and helps you lose weight. Either or not thoroughly cooked, it is very susceptible to food poisoning. It is better to cook sprouts before using them to ensure safety for your health.

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.

CONTENT:: 1. How to prepare eggs properly
1.1. Fry eggs at steady heat
1.2. Combine eggs with vegetables, fruits, and vegetables
1.3. Do not overcook eggs
1.4. Do not microwave eggs
2. Eat eggs fat?

3. Suggest how to cook some delicious egg dishes
3.1. How to poach eggs
3.2. How to prepare egg whites Eggs can be processed in many ways and combined with many different foods to create attractive dishes from eggs. So what is the correct way to cook eggs to ensure that they keep the nutrients? How to poach eggs as well as make use of egg whites? There are many types of eggs that are widely used today and bring many good health effects such as chicken eggs, duck eggs, goose eggs, goose eggs, … 1. How to prepare eggs properly With that said, eggs are a food that has many great health benefits. However, if you do not know how to cook it, it is likely that the nutrients in eggs will be significantly reduced or even lost. To ensure the preservation of nutrients as well as effects of eggs on health, when buying eggs to use it is necessary to know how to process eggs scientifically as follows. 1.1. Fry eggs at steady heat Among the many delicacies from fried eggs are popular choices for many people. According to experts, to cook fried eggs that are both delicious and healthy, you should use vegetable oils such as olive oil or virgin coconut oil for frying. This is because these oils are not easily oxidized during cooking. In addition, it should be noted that when preparing eggs, you should use a non-stick pan to both disperse the heat over the surface of the pan and create a beautiful, aesthetically pleasing fried egg. 1.2. Combine eggs with vegetables, fruits, and vegetables In terms of nutrition, eggs and vegetables, fruits are the perfect combination, bringing balance to the daily meal. Adding vegetables, fruits and vegetables to the diet means that you allow your body to absorb fiber and active plant compounds that are lacking in a high-protein diet. Here are a few suggestions when combining eggs with healthy vegetables, fruits and vegetables. Eggs and tomatoes help increase resistance because tomatoes contain more vitamin C. Eggs and broccoli help boost metabolism, reduce blood fat, lose weight. – Vegetables and eggs help to purify the body. Eggs are processed with tomatoes to increase resistance – Photo Internet. 1.3. Do not overcook eggs Studies have shown that the longer and hotter eggs are cooked, depleting nutrients. Not only that, egg yolks contain high levels of cholesterol. So if processed at high temperature, using a frying pan, this cholesterol will be oxidized to create a compound called oxysterol, one of the factors that increase the risk of cardiovascular diseases. Therefore, one of the notes when preparing egg dishes is not overcooking to ensure safety, keeping the wonderful nutrients in eggs. 1.4. Do not microwave eggs A microwave oven is a popular and convenient device for housewives in cooking. However, special care should be taken that eggs should not be processed using this device. This is because the whites and yolks contain a lot of water. When they are heated quickly and strongly expand, the internal pressure is large and the outer dimensions do not change. Therefore, when boiling eggs in the microwave, the risk of eggs being splashed is very high. This is not only unhygienic but can also put the user at risk. Also, eggs that are cooked in the microwave are still capable of exploding. Therefore, you should not use the microwave to heat or cook eggs. 2. Eat eggs fat? Eggs are a nutritious food. However, many people hesitate to consume this dish because they do not know if eating eggs is fat? In fact, eating eggs is not fat, but on the contrary, eggs are also known to be good food for those who intend to lose weight. According to nutrition experts, the average calories in eggs are only about 78 calories. The low calorie content, along with the protein content and abundant nutrients will help you feel full quickly. However, if you want to lose weight, you should eat boiled eggs and eat them in the morning. Read more: Eating eggs not only provides vitamins and minerals for the body, but also helps in effective weight loss. 3. Suggest how to cook some delicious egg dishes 3.1. How to poach eggs Poached eggs are a favorite dish of many people. Here are two simple and beautiful poaching ways. Method 1: After preparing all the ingredients (large ladle, pot, egg), you just need to break the shell, drop the egg into a large scoop, then soak the scoop containing that egg in a pot of boiling water and you will have the egg right away. poached delicious and beautiful. Note: with this method, you need to take care to keep the ladle so that the water does not overflow. Method 2: For this poached egg method, you need to prepare a food-coated plastic bag. Then, cover the eggs with a plastic bag. Next, drop the egg bag into the pot of boiling water and wait a bit and then remove the egg plastic bag. Finally, you just need to cut the mouth of the bag and arrange the plate to enjoy the poached eggs that are both delicious and nutritious. Poached eggs are egg dishes that are both delicious and easy to make – Internet photo. 3.2. How to prepare egg whites Many studies have shown that egg whites are almost pure protein and contain no fat or cholesterol. This means that eating egg whites is considered healthier than eating whole eggs. Egg whites can be processed into many delicious dishes such as cakes: sponge cake, cat’s tongue cake, butter biscuits, … However, popular and easy to make is fried egg whites. To make fried egg whites, you need to prepare the following ingredients: – 10ml egg whites. – 60 grams of chopped broccoli. – 60g cucumber cut pomegranate seeds. – 1/4 chopped onion. – 1/4 chopped bell peppers. – 1 teaspoon of peas. – Spices: Salt, pepper, monosodium glutamate. – Some basil. Conduct preliminary processing of raw materials: – Wash and drain the vegetables: broccoli, cucumbers, onions, bell peppers, peas. – Egg whites into a bowl and add salt, monosodium glutamate, and pepper. Next, you boil cucumber broccoli, onions, bell peppers, and peas for about 3-5 minutes over medium heat. Note that it is necessary to stir often until vegetables are soft and crispy and then take out to drain. After you have finished the above steps, you put the frying pan on the stove to heat the pan, add a little vegetable oil and cook the spiced egg whites until the egg surface is cooked but still moist and moist. less water on the surface is fine. Finally, you decorate the dish by spreading the vegetables and fruits on 1/2 of the surface of the fried egg, then using a spoon to lift the rest of the egg over the vegetables. Put the eggs on a plate, add herbs, basil and decorate it beautifully, you have finished the delicious and attractive fried egg whites. Above is information on how to properly cook eggs as well as a few suggestions for delicious egg dishes such as poaching eggs, how to cook egg white slang into different dishes. Mastering these things will help you prepare eggs to be both delicious and healthy for the whole family.

According to the news agency DW The final decision on whether or not to give up the copyright for the COVID-19 vaccine will be decided by the 164-member World Trade Organization (WTO). Of these, more than 100 countries have supported negotiations towards the abolition of measures to protect intellectual property rights with the COVID-19 vaccine. However, as long as a country disagrees, the WTO cannot approve this proposal. However, there are still countries that oppose the US move. Press conference on this issue on May 6, a spokesman for the German government warned that this would make pharmaceutical companies and biotech companies lose motivation to research and develop vaccines, negatively impacting. the entire vaccine industry in general. Therefore “the protection of intellectual property is a resource for creativity and must be maintained in the future”. The waiver of the vaccine license does not help much in the goal of increasing world vaccination coverage. The reason, “the factors that limit the number of vaccines vaccinated are production capacity and quality standards, not the copyright story”. Protect effort and gi Oh degree ng l Ugh c research According to radio CNN In the current context, giving up intellectual property rights with vaccines is a very complicated problem. A vaccine that has been successfully researched and developed is a collection of a series of different ingredients and materials and each ingredient and ingredient is copyrighted by at least one company or researcher. wisdom. For example, inside the vaccine company Pfizer (USA) and Biotechnology Company BioNTech (Germany) produces 280 ingredients and materials are licensed from many parties from 19 countries. Once a waiver scenario occurs, anyone can freely access and use the ingredients and ingredients in this vaccine – causing significant damage to Pfizer, BioNTech and others. holding the copyrights of those ingredients and materials. Medical staff in the capital Berlin (Germany) prepare the vials of vaccines to be vaccinated in April. Photo: DW “A single dose of vaccine contains all intellectual property from licensing agreements, copyrights, industrial designs to trade secret protection laws, patent secrets. If the copyright for the COVID-19 vaccine is abandoned, how can this be enforced? ” – Intellectual property rights expert Achal Prabhala of the Shuttleworth Foundation (South Africa) analyzed. Mr. Prabhala also affirmed that intellectual copyright is the backbone of the entire pharmaceutical and medical industry because it is difficult and time-consuming to research and create a product that is safe to use in humans. The recognition and protection of copyright is a way of respecting the efforts of researchers. The risk of technology secrets disclosure Another equally important issue when it comes to vaccine licensing issues is the protection of vaccine technology and formulation. Currently, Pfizer, BioNTech and Moderna (USA) are the pharmaceutical companies and technology companies leading the use of new generation mRNA technology to significantly increase the effectiveness of vaccines. This technology is also evaluated to be highly applicable not only in the prevention of COVID-19 but also in other diseases in the future. Meanwhile, pharmaceutical companies in Russia or China have not fully applied this technology; Vaccines that these countries produce and put into use do not have mRNA technology, so the effectiveness level is also somewhat not as high. “Pfizer and Moderna took years of research to develop these vaccines. China and Russia and other countries both want to access it. Their goal is to possess the underlying technology to make vaccines not only to prevent COVID-19 but also for other diseases, ”said former US Ambassador to China Gary Locke. Reuters . In the event that the vaccine rights are abandoned, Beijing will likely force the above-mentioned pharmaceutical firms to hand over the technology if they want to operate in the Chinese market. On the other hand, Beijing may also ask other companies to generate income for such information without fear of being criticized for stealing foreign company secrets. If pharmaceutical companies refuse to provide information, they will face many legal consequences. Remember, intellectual property rights have been a big question between the US and China for many years now, and has been one of the main reasons for the outbreak of the US-China trade war in 2018. • EU completed a contract to buy 1.8 billion vaccine money Associated Reuters May 10 quoted Mr. Thierry Breton – Commissioner in charge of industry and domestic markets the European Union (EU) said that this bloc will not continue to buy vaccine COVID-19 by the pharmaceutical company AstraZeneca (UK-Switzerland). Swedish) production. The reason AstraZeneca has not met its commitment to supply vaccines to the EU. By the end of the first quarter of 2021, the EU received only 67 million doses of vaccine from AstraZeneca, although the initial target was 300 million doses. It is expected that in the second quarter, the EU will receive an additional 250 million doses. The remaining 280 million doses will be delivered to the EU by AstraZeneca during the last six months of 2021. In addition to legal disputes with the EU, AstraZeneca’s vaccine reputation has also deteriorated due to information related to adverse reactions. Some European countries such as Denmark have stopped using AstraZeneca’s vaccine, while in most other countries in the region, this vaccine is only used for people over 55 years old. After discontinuing the contract with AstraZeneca, the EU plans to order more vaccines using mRNA technology such as Pfizer / BioNTech or Moderna. In fact, European Commission President Ursula von der Leyen said over the weekend that the EU has officially completed a contract to buy up to 1.8 billion doses of Pfizer / BioNTech vaccine over the next two years.

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

Sturgeon is a food with high nutritional value. Sturgeon has always been mentioned as a food with high nutritional value, easy to absorb and digest. Tough sturgeon meat, containing high nutritional content, should be processed into many attractive dishes such as salted sturgeon, sour soup, braised banana beans, sturgeon hot pot or grilled sturgeon … But for those For followers of the salad, to fully enjoy the original fresh taste of sturgeon, sturgeon salad is the number 1 choice. Sturgeon salad is the same way as other fish salad, the difference lies in the processing stage and the taste is lighter, easier to eat, so it is suitable with the taste of most diners. How to prepare sturgeon salad is also very simple, but to have enough taste and nutrients, we need to have certain knowledge about sturgeon species and that is also the secret to help us get a delicious sturgeon salad. right tune. Mr. Nguyen Huy Luc, chef of Turtle restaurant, Tien Yen town, Tien Yen district, shared: Sturgeon does not have bones like other fish but only cartilage. In particular, sturgeon have a viscous layer on the outside of the skin. To remove this viscous layer, we need to prepare a pot of boiling water, add the whole sturgeon to nine layers, then use a brush or towel to wipe off the oil. Next, we filter the cartilage lines on the sides of the abdomen with a knife and then the fins, cartilage on the back. Cut off part of the tail to make it easier to fill. Cut the sugar on the top to make it easier to separate the meat. Make a fish fillet by slitting the flesh on each spine. So we have separated the flesh from the bone cartilage. Finally, cut the fish meat into pieces and filter the meat and fish and remove the skin. Sturgeon is served with vegetables and mustard sauce. To keep the fish fresh and delicious, the thinly sliced ​​fish will be placed on an ice-coated plate. And for sturgeon salad, in addition to the main ingredient that is sturgeon, it is indispensable to serve vegetables such as: pineapple, green banana, carrot, fresh chili, ginger … and herbs. When eating, we can dip fresh fish slices in lemon juice so that the acid in the lemon will re-ripen the fish, and at the same time help the fish become sharper and more crunchy. All vegetables and fresh fish slices are wrapped in spring rolls with mustard soy sauce, the feeling of biting a mustard-flavored salad is sticking to the eternal nose and then enjoying the fresh taste of the fish. mixed with vegetables is very delicious without being fishy.

The delicious dishes using Phu Quoc fish sauce are prepared by professional chefs. Phu Quoc is not only famous as a paradise of tourism and relaxation but also a paradise of cuisine, with fresh seafood and famous fish sauce products that have been preserved for hundreds of years. Setting national records contributes to promoting the specialty brand of Phu Quoc fish sauce with a variety of culinary dishes serving tourists; spread the use of fish sauce products in Vietnamese cuisine, thereby developing traditional culinary tourism of Phu Quoc. Mrs. Ho Kim Lien – President of Phu Quoc Fish Sauce Association said: “Until now, Phu Quoc fish sauce is still sold and served in tourism. With the program of 100 delicious dishes using traditional fish sauce, we want to promote Phu Quoc fish sauce; this product not only stops at the sauce but also becomes a specialty, indigenous cultural heritage of Phu Quoc “. A member of the Vietnam Record organization watched the show 100 delicious dishes. Mr. Ho Dac Thuan – Director of City Center for Culture, Sports and Broadcasting. Phu Quoc said that setting a record this time to propagate to all Phu Quoc people to preserve their local traditions and to preserve Phu Quoc fish sauce products. This is also a program to promote and introduce tourists to Phu Quoc on the occasion of 30/4 – 1/5 to enjoy the special culinary features of Phu Quoc and Vietnam./.

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

Besides outstanding features such as low energy and negligible starch content, Glucomannan in konjac noodles is highly hydrated, so when eaten, the noodles pass through the digestive system slowly, helping people eat. Long-term satiety and delays the need to recharge your body. Therefore, konjac noodles are ideal food for people who are in the process of losing weight, dieting or needing to adhere to a low-carb diet (people with diabetes, people who eat keto …). Besides the use of food processing, konjac starch can also be used to prepare health foods or support pharmaceuticals for people with obesity, dyslipidemia, diabetes. In terms of taste, konjac noodles are a new gourmet choice thanks to their chewy, chewy, hard-to-crumble and easy to combine with many different spices. With the tradition of eating konjac noodles for centuries, the people of the country of the rising sun have created many types of this noodle and consider konjac noodles as one of the secrets of health care. Now, this product is also gradually popular in Asia and increasingly popular in the US and some European countries. In the domestic market, konjac noodles were not easy to buy in the past due to the lack of a suitable manufacturer and wide distribution system. The high-end nature of the product along with the expensive price is also a big hindrance to many interested people. The konjac noodles can be mixed salad, stir-fried with meat, eaten with soup, or simply dipped in fish sauce and many other dishes. In the North, Excook Joint Stock Company has invested in a factory with a modern production line to produce konjac noodles branded Vina Konnyaku. With the production goal to export to Japan and the US market, Excook’s factory is invested in a large scale, methodically meeting high food hygiene and safety standards, and has been certified ISO 22000: 2018. and HACCP. Currently, Excook is planning to penetrate into the domestic market to bring clean, healthy konjac Vina Konnyaku to numerous consumers at affordable prices. In the long term, Excook plans to develop konjac plantations in the northern mountainous provinces, creating more jobs for farmers, in line with the policy of high-value agricultural development.

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

Waste characteristic of practical agricultural product processing establishments is organic matter which smells, causes strong infection, causes enough harm to human health. Most of the food products that people use, after being used, are not properly collected and handled, creating many risks of environmental pollution. Even on many streets in Hanoi, it is not difficult to see vendors in food and beverage shops pouring leftovers into closed containers, and waste water casually pouring down the drain.
If in the suburbs, food waste is used by the people as agricultural by-products or animal feed, in the inner city, all households collect it with domestic waste. Waste collection on Trang Thi street, Hanoi. Photo: Victory Ms. Nguyen Thanh Nhan (Linh Nam ward, Hoang Mai district) shared: “There are not many people in my house gathering leftovers to feed the animals, so there is no other way to wait for workers to clean the environment. school to collect ”. Therefore, in many areas, all kinds of waste are not classified but collected together. Rice, meat, eggshell … in garbage bags, splashing, wet, smells unpleasant. According to a cleaning worker in Hai Ba Trung district, organic waste such as excess food is believed to be the main cause of bad odors, bad smells in landfills, harmful to health.
According to Prof. Dr. Dang Kim Chi – Chairman of the Science and Technology Council, Vietnam Association for the Protection of Nature and Environment, food waste is a global problem, one of the causes of pollution. current living environment. Methane from food waste generates 3.3 billion tons of greenhouse gas per year and accounts for about 7% of total emissions. In general, the improper disposal of waste also pollutes the soil and water resources. “If there is no good control as well as there is no suitable and scientific treatment method right from the production process and after use, the consequences from food waste are not small” – GS. Dr. Dang Kim Chi said.
Utilize as a resource resources
Facing pollution but difficult to manage food waste, Prof. Dr. Dang Kim Chi said that firstly, it is necessary to have radical, scientific and practical measures. First of all, it is necessary to control right from the production source, prevent harmful substances in the product from the source of waste generation. When this solution is well controlled, food waste will be reused, recycled into animal feed, microbiological fertilizer … Along with that, the second measure must strictly control food waste sources. The third method, which requires scientific contributions, when food waste has been contaminated and needs disposal, it is necessary to find a solution to separate or neutralize the toxin that follows the food waste before reintroducing it. into animal feed, organic fertilizer …
In addition to controlling right from the production source, according to the Deputy Director of the Institute of Natural Resources, Environment and Community Development Tran Thi Huong, it is necessary to utilize food waste as a resource. This is the general trend of the world to operate a circular economy to thoroughly limit the impacts of environmental pollution and utilize waste into raw materials. “The efficient use of by-products in food processing such as rice husks, bran, molasses, bagasse, organs, fish fat, mucilage biomass, crustaceans … by applying science and technology and technical progress in the stage of reproduction as well as investment and waste treatment; Implementing clean production, saving energy is to increase the surplus value by making full use of natural resources, and at the same time making an important contribution to environmental protection ”- Ms. Tran Thi Huong acknowledged. The revised 2015 Japanese Food Recycling Law requires 95% of recycling responsibilities for food processors, 70% for food businesses, and 55% for food retail stores. and 50% for restaurants. The act of intentionally disposing of bulk food, causing environmental pollution, can be subject to a very severe penalty.

After the salt soaking, the jellyfish are rinsed so that it no longer has a salty taste. Jellyfish are mollusks that usually appear in the sea from January to March of lunar year each year with a very cheap price, about 1 million VND / ton. Xuan Lien sea area is far from fresh water, so the jellyfish is big and old – a prerequisite for the processing of high quality products. Although over 20 years working as a profession with the secret of processing delicious instant jellyfish, the products of Mr. Nguyen Van Hoat’s family (Lam Hai Hoa village, Xuan Lien commune) have not yet been branded for “Reaching out to the great sea” Therefore, after many concerns, Mr. Hoat decided to invest more than 1 billion VND to install a factory, build 40 jellyfish salt tanks with cement, paved with ceramic tiles (size 3m long, 2m wide, 0.8m high) ; buy cutting machine, rotating machine, finished jellyfish packaging machine … Weighing and packaging jellyfish instant products. After completing the installation of equipment, in early 2021, the Huong Que production facility of Mr. Nguyen Van Hoat’s family shook hands to raise the brand. In order for the product to be of good quality, according to Mr. Hoat, the raw materials must be very fresh, not sticky with sand, because the process cannot remove sand from the product. Jellyfish after being cleaned and removed all organs are put into the cutter, cut into small pieces. Next, use the oil cleaner for 9 hours. After removing all kinds of impurities, jellyfish are put in a salt tank at the rate of 1 ton of jellyfish, 1 quintal of salt and 1 kg of alum for 10 days. Instant jellyfish is packaged in a plastic bag or plastic box, weighing 0.5kg. According to Mr. Hoat, white salt works to ripen jellyfish and preserve it for a long time, and alum makes jellyfish shiny and eye-catching. After 10 days of salt, jellyfish are removed from the tank and soaked in cold water for about 5 hours to retain the salty taste and season with spices such as garlic, chili, ginger … and finished packaging. Instant jellyfish products of Huong Que establishment are clean, have natural jellyfish taste, are crunchy, not crumpled, and ensure food hygiene and safety. It is known that during the processing of these products, the manufacturer does not give up additives to ensure natural taste. Therefore, the use time is not too long, but only within 45 days. Jellyfish after packaging are put into storage in the freezer. Instant jellyfish can be eaten with vermicelli, pho, crab cake or as a salad. Products are sold in Ha Tinh and some Northern provinces. Currently, the owner is aiming to export to China and South Korea. Every year, Huong Que factory purchases 500-700 tons of fresh jellyfish, produces 50-70 tons of instant jellyfish with the selling price ranging from 1 – 1.4 billion VND. After subtracting production costs, this establishment earned 200-300 million VND. Products are recognized by the Provincial People’s Committee to meet OCOP criteria of 3 stars by 2020. Actively produce, operate, improve product quality and build OCOP products, after 3 months (December 17, 2020), instant jellyfish products are recognized by the People’s Committee of Ha Tinh province to meet OCOP 3 standard. star. According to Mr. Le Thanh Binh – Head of Agriculture and Rural Development Department of Nghi Xuan district, due to its unique taste, instant jellyfish products from Huong Que establishment are very popular. In particular, this facility also creates jobs for 18 local children with an average income of 8 million VND / person / month.

Steaming is a method of processing food using steam. This cooking method is one of the simplest techniques that can be used for any type of food. To add flavor to your dish during cooking, you can add gravy to the steaming part. Cooking food in a steaming way helps preserve the nutrients and bring delicious taste to the dish. In addition, the food should not be overcooked or burnt, minimizing the amount of fat in the food. Grilled This method is mainly used for breads, seafood, poultry and green vegetables. Baking is used to limit the amount of fat in the dish to a minimum. Blanch When blanched, food will be lightly boiled, this cooking technique is suitable for fish, chicken, eggs and foods that are easy to harden when boiled. This preparation has a fast preparation time, limits the use of oils or fats, and is suitable for dishes without vegetables. Braised Om is a cooking technique that combines the use of both moisture and dry heat. First, the food will be heated until it is dry at high temperature. After that, the dish will be covered and continued to cook at a low temperature with an appropriate amount of water, depending on the taste of the dish. In some recipes, the dish releases water on its own and forms a delicious thick sauce. This way of processing helps to limit the use of cooking oil and retain the nutrients in the dish. Pan-fried Pan-frying technique is used to cook foods that have been finely sliced ​​and thin. Pan-frying is quite similar to the frying method because they also use a little fat in a shallow pan to cook over high heat. With the pan-frying technique, the shape, amount of water and the taste of the food will be preserved. According to VietNamnet

Charcoal-grilled thorns snail makes it attractive. Thorns snail seems to be the number one grilled dish, there is no way to make the thorns snail fragrant and eat as delicious as the grilled thorn. To process delicious grilled snails, before baking we need to soak the snails to release all the dirt, especially sea sand for about 1 hour or so, it is best to soak the snail with water to wash the rice thoroughly. out of hotel. If the snail has a lot of moss sticking around the shell, it should be beaten clean. Normally when the snails are cleaned, we can take them to grill too, but according to the experience of Mr. Pham Van Giap – a chef of a restaurant specializing in seafood in Tien Yen district, let the snail roast fragrant. then we should steam a snail with lemongrass and a little beer. Lemongrass is cut, crushed, then put in a pot of water, add about half a cup of beer and then boil, let the snail steam for 3 minutes, the aroma of lemongrass and beer will blend into each snail, so when roasting the thorns will have a fragrant aroma. especially. Moreover, this way of steaming the snail will help keep the fresh water of the snail without losing it like when we boil it. Before bringing the snail to roast, we need to have one more step that is to remove the shell, doing so to avoid when roasting the snail will stick to the shell when eating, we may not get it. out of snail meat. Grilled spiny snail will be very round when dipped with sour and spicy snail sauce. Finally, set the charcoal fire to reddish and then put the snail on the grill. Because the snail has been steamed lightly, we just need to see that the mouth of the snail is dry and no more bubbling, the snail is ripe. The finished product of the steamed snail steamed with lemongrass charcoal is the fragrant snail with the smell of lemongrass and beer with a yellowish shell, when enjoying, just pick up on the plate and use it when hot, accompanied by a spicy and sour sauce. mixed with delicious snail meat is a dish that becomes irresistible.

Day skin care regimen You should start the morning with a cleanser, an exfoliant, sunscreen and moisturizer. Because during the day, you are more prone to skin problems due to the harmful rays of the sun. According to experts, investing in a good morning routine is key to healthy skin. Face wash Use mild detergents suitable for your skin. Rinse your face with cold water, then apply a circular motion cleanser to your cheeks and rinse. Kill death celk One of the secrets of healthy skin is regular exfoliation to get rid of blackheads and pimples. Exfoliation should be done after cleansing. For people with oily and acne-prone skin, gentle exfoliating is a must and won’t hurt the skin. Experts recommend investing in exfoliants with vitamins E and B5 as they help keep skin healthy and hydrated. Moisturizing The next step is a moisturizer. This is a very important step to keeping the skin hydrated without feeling heavy or dry in the face. Look for a mild moisturizer with a hyaluronic ingredient that can be easily absorbed by your skin. Sunscreen Give the above care products time to penetrate your skin and then use sunscreen to protect it. According to experts, you need to use a sunscreen with an SPF of at least 30 to avoid premature aging, acne scarring and increase your risk of cancer. Night skin care regimen For night skincare, you don’t need too much product. Follow a minimal skincare routine to maintain the overall health of your skin. Double cleaning Twice cleansing is a well-known skin care method that cleanses the skin and removes all unwanted debris, which causes skin problems. This will help remove dirt, oil, and makeup during the day. Moisturizer (Hydrating Lotion) and moisturizing (Moisturizer) Just as the body needs to be hydrated to sustain life, the epidermis need water so that they don’t get wrinkled. Hydration is not only found in topical products, but even drinking water or using mineral sprays is considered a hydration process. Products with the word Hydrate are designed to pump water to the skin. Water, when fully pumped into the skin epidermis, is still very easily lost through excretion or impact from the environment. Therefore, we need to use Moisture product as a moisture film to “lock” water in the skin. Skin that stays hydrated for a long time becomes soft and firm. To finish your skincare routine perfectly, you should use a combination of moisturizing and moisturizing products to create a protective coating on your skin, preventing dehydration while you sleep. .

The contest attracts many people to watch. 7 teams participating in the competition include: Imperial Hotel, Quan Tre Restaurant, Ocean House Restaurant, Nori Food Restaurant Chain, Grand Palace Hotel, Binh Quyen Restaurant and Petro House Hotel. Each team makes a main dish for the 5-person serving in 90 minutes. Grand-Palace Hotel chef cooks 3-course Lobster. The Grand-Palace Hotel’s 3-course Lobster dish is displayed at the contest. The chef of Quan Tre Restaurant presents the food at the contest. The Imperial Hotel’s chef decorated the food at the contest. After completion, the teams gave presentations about the name, topic, ingredients to be processed, the processing process, and the meaning of the dish. The judges scored based on the criteria such as presentation form, materials selection, processing method, hygiene, message transmission … The chef of Petro House Hotel introduces the Malaysian-Char Kway Teow Spicy Noodle. The Imperial Hotel’s chef introduced the pan-fried Scallop dish at the competition. The jury scores the dishes. As a result, the Organizing Committee awarded the First Prize to Imperial Hotel with Pan-Fried Scallop, 2 Second prizes were awarded to Grand-Palace hotel with 3-course Lobster and Nori Food restaurant chain with Nori red grouper. ; Third winners are Petro House Hotel with spicy Malaysian-style rice noodle – Char Kway Teow) and Binh Qoi Restaurant with bui leaf snail). The Food Processing Contest creates a useful playground for chefs inside and outside the province to exchange, contest skills, exchange experiences in food processing, promote culinary quintessence typical of businesses and localities. . On April 27, “Vung Tau Beach Town Week 2021 – Vung Tau Taste Week 2021” continued to take place with activities such as writing and giving calligraphy, performing street magic, food. News, photo: SIGN UP

Living in a riverside village in Van Giang district (Hung Yen), Ms. Nguyen Thi Thuy said, the pretend is a specialty only available in the Red River. Their larvae live in water, only surface once a year to molt and then fly to the surface to lay eggs. Close-up of the child pretending to be outside the Red River. (Photo: Van Thanh). According to Ms. Thuy, when she was a child, many children appeared pretending to be, but suddenly about 20 years they disappeared, causing nostalgia for generations of fishing villages. However, about 3 years ago, pretending to appear many times made the people of the fishing village excited to come out and get together to go out and pretend from 3am. “I pretend to only appear once a year around February to March of the lunar calendar and only live about 2 hours. To get rid of it, most of my family had to stay up all night to see if the next day’s situation would pretend or not. If there is, by about 4 am, the pretense will start to float, and the river will be completely flown by about 6am, ”Ms. Thuy said. The child pretends to be a specialty only available in the Red River, which can be purchased at quite high prices. On the day of pretending to appear, dozens of fishing boats with nets attached to the nose of the boat ran along the river. When it is clear, it is also the end of the fake harvest. Because people were brought up from the riverbank, people gathered and bought them all. At the beginning of the crop, the price was high, about 500,000 VND / kg, every day when it was picked up, it was about 300,000 VND / kg. “On average, my family can salvage about 3-5 kg ​​a day, but there is a record day that my house can salvage nearly 40 kg. Bring it to the market, have not yet sold out all. Because it only appears a few days / month, it is necessary to be able to watch it to avoid the end of the season ”, Ms. Thuy said. Nearly 20 years of “losing track”, about 3 years ago, the pretend started to appear again. As the owner of a famous restaurant in Ngoc Thuy, Long Bien (Hanoi), but Van Thanh still goes out and pretends because this is an insect that has attached to the childhood of riverside children like him. At the same time, he used pretend to cook into dishes to serve guests to eat at his restaurant. In order to catch the pretense, fishermen like Thanh had to prepare from 3am, use a fixed net at the nose of the boat and pick them up because they only appeared from 4-6am and disappeared. According to Thanh, there are not every place where there are pretensions, but only at the confluence of the river where there is a lot of soil for them to nest. “Usually it takes a lot of attention to be able to watch the right day of pretending to molt because only 1-2 times a month. After 2 molting, they lay eggs and then die. Eggs hatch into larvae and return to the river bed waiting for the day to be molested on the surface “, Mr. Thanh said. After being processed, the baby becomes a specialty, with the price up to a million VND / kg. After picking up, Mr. Thanh processed many dishes to serve diners such as pretending to braise fish, pretend soup, pretending to roast honey leaves, and pretending to fry eggs … If he can save a lot, he proceeds to preserve it. separate to be used all year. “From the beginning of the crop up to now I have picked up 2 times, each time about 10-20kg. If selling fresh, it is only about 500,000 VND / kg but processed, each kilo can make 4 plates with the price from 200-300,000 VND / plate. So, each kilo of pretense will cost about 1 million dong ”, Mr. Thanh shared. I pretended to be a phytoplankton, after molting, only lived a few hours on the water. According to the book “Ten thousand questions of why”, I pretend to belong to the set of Ephemeral Wings, a set belonging to a group of Palaeoptera, together with the order of Dragonflies, whose scientific name is Ephemeroptera. They are twofold. After the second time, they only have one pair of wings and then live for only a few hours. The longest lifespan of pretending is not more than a week. The larvae of the child pretend to live in the water, after rolling a few times to become the same. When it becomes a coincidence, its body is soft, light emitting, the two antennae on the head are like a dagger, at the end of the abdomen grows 3 tail feathers. In the evening the children pretend to gather, fly over the water to perform mating. After the sex is finished, pretend the female spawns the eggs in the water. The vast majority of them to the next day “deadlock”.

In order to ensure the efficiency in the exploitation, processing and use of mineral resources, at the same time minimize the negative impacts of mineral mining and processing activities on the environment, dated December 4, 2008 , The Prime Minister issued Decision No. 159/2008 / QD-TTg approving the project “Innovating and modernizing technology in the mining industry to 2015, with a vision to 2025”, then, On February 22, 2017, the Prime Minister continued to issue Decision No. 259 / QD-TTg approving the project “Innovation and modernization of technology in the mining industry until 2025” (the Scheme). . The pigment factory has a capacity of 80,000 tons / year, designed by Vimluki and built in Binh Thuan province Founded in 1967 on the basis of separating from the Institute of General Design, currently the Institute of Mining Science and Technology (Vimluki) under the Ministry of Industry and Trade is one of the units researching, implementing science and technology and processing activities. Vietnam’s leading minerals in the mineral sector in general and metal minerals in particular. As soon as the project was implemented, under the close direction of the Department of Science and Technology (Ministry of Industry and Trade), the Institute has actively developed and proposed science and technology tasks to participate and always adhere to the criteria of the Project. During the process of participating in the Project, throughout the period 2008-2015, 2017-2020 and now 2021-2025, the science and technology tasks implemented by the Institute focus on solving, including: Research to introduce public technologies. exploiting, processing and making full use of main minerals and beneficial minerals in ore in order to maximize resources, improve economic efficiency of mineral extraction and processing and minimize waste causing environmental pollution. school; research into the exploitation, selection and recovery of rare and difficult minerals; research, propose technological solutions, offer recruitment equipment to improve the efficiency of the mining and processing process for mining enterprises … In addition to performing science and technology tasks using state budget, Vimluki has accompanied businesses, using capital from mineral mining and processing enterprises in the country to research and solve solutions. problems encountered in production activities, offering solutions and technologies to improve operational efficiency for businesses. Research results obtained from science and technology tasks have largely transformed into promoting the process of technological innovation and modernization in the mineral mining and processing industry. Binh Dinh titanium slag factory, Vimluki consulted on technology renovation and renovation Only in recent years, Vimluki has carried out hundreds of research projects to innovate technology, equipment, consult and develop mineral exploitation and processing projects; Science and technology consultancy works on setting up and developing new projects, improving equipment, transferring and training technologies for operating factories to improve economic efficiency for mineral mining and processing activities. of businesses, reducing resource losses and limiting waste sources, causing the risk of negative impacts on the environment. Growing with Industry and Trade With the rapid growth in both force and substance, in the past 55 years, Vimluki has participated in many large mineral mining and processing projects in Vietnam, contributing significantly to the innovation and modernization of technology. the mining industry in particular and the Industry and Trade sector in general. Specifically, the Institute has implemented technology design, design and construction of Quy Xa Iron Ore Mining Plant (Lao Cai) of Viet Trung Minerals and Metallurgy Co., Ltd. with a capacity of 1 million tons / year, stable production. plan to reach 100% of design capacity since 2014. At the same time, the Institute has consulted the company to use the tooth shaft beaters of MMD, UK, to solve the problem of congestion when using the Another type of crusher produced by Quy Xa iron ore is a limonite with a high natural moisture content. Next is the Sin Quyen copper ore flotation plant project No. 2 with the largest capacity of 1.4 million tons / year in Vietnam, this project performs the role of the general contractor for the design and construction of the plant, providing equipment. and technology transfer to the final product, the factory has been operating stably, reaching 100% of design capacity with technology targets reaching and exceeding the contract signed at the end of 2018, signed by the investor. Evaluation is one of the exemplary projects in terms of progress and quality. The Quy Xa – Lao Cai iron ore sorting plant Also in the project of the Rang Dong Group’s 36,000 tons / year super-fine mill mill project in Binh Thuan, built by the Design Institute, put into commercial production from 2019, the factory’s products are now. customers from Japan, UK, EU … appreciated and sold the products. From the above success, Rang Dong Group continues to assign the Institute to implement a project to design and build a pigment production complex (TiO2) with a capacity of 80,000 tons / year from titanium ores, this is a deep processing complex of ore. titanium in the first industrial scale in Vietnam, invested by Vietnamese enterprises and domestic science and technology staff in charge of construction design, factories using advanced European technology and equipment. ensure to produce high quality, stable products and minimize negative impacts on the environment. At the same time, the Institute also directly applied research results to produce a number of metal and alloy products to serve domestic demand and export such as iron and copper alloy products. aluminum for machine manufacturing industry and machine details, tin products (Sn) 99.99% Sn … The science and technology activities of the institutes in general, the Institute of Science and Technology of Mining – Metallurgy in particular in the framework of the project have gradually changed the perceptions of managers and enterprises in the industry. In the coming years, with the set objectives, the Project will continue to carry out science and technology activities towards further promoting the process of technology innovation and modernization in Vietnam’s mining industry. direction exploit and process minerals efficiently, make the fullest use of useful minerals in mines, economically exploit resources, research into synthetic use from beneficial minerals to wastes generated in the mining process. exploiting and processing to orient mining activities according to the circular economy model, in line with the policies of the Party and the Government.

Steaming is a way to help you retain the full flavor of your food. Photo source: Internet Steaming is a method of processing food using steam. This cooking method is one of the simplest techniques that can be used for any type of food. To add flavor to your dish during cooking, you can add gravy to the steaming part. Cooking food in a steaming way helps preserve the nutrients and bring delicious taste to the dish. In addition, the food should not be overcooked or burnt, minimizing the amount of fat in the food. Grilled This method is mainly used for breads, seafood, poultry and green vegetables. Baking is used to limit the amount of fat in the dish to a minimum. Bake the oven This method is mainly used for breads, seafood, poultry and green vegetables. Baking is a technique of cooking food by exposing it to dry heat and normal heat convection in the oven. Roasting also works to limit the amount of fat in the dish to a minimum. Stock – braised Generally these use a cooking technique that combines the use of both moisture and dry heat. First, the food will be heated until it is dry at high temperature. After that, the dish will be covered and continued to cook at a low temperature with an appropriate amount of water, depending on the taste of the dish. In some recipes, the dish releases water on its own and forms a thick and delicious sauce.

Photo source: Internet Baby powder is a product that is prepared in the form of a powder in a box, when the baby has a rash, mothers often use this powder to apply it to the rash to absorb sweat on the skin surface, helping to dry skin. airy. In addition, some mothers also use baby powder to rub on the areas with folds such as neck, groin, armpits to prevent wetness. Some women use genital powder to reduce unpleasant odors, while others use it on their skin when they have an itchy rash. Ingredients of baby chalk Talc powder is a clay mineral that has water repellency and anti-inflammatory properties, and is used in cosmetic products as well. Cornstarch is a starch made from corn (corn) and is commonly used for cooking. Cornstarch has the ability to absorb excess moisture and oil on the baby’s skin surface to help your baby fight inflammation, soften the skin, and antibacterial. In addition, the powder also contains calcium salts, zinc salts, fats and some fragrances. Choose to buy branded powder How to choose baby powder Choose chalk from reputable brands with good quality assurance. Absolutely do not buy floating chalk, of unknown origin or illegally imported at a fairly cheap price because it can be dangerous for children to use. You should buy at reputable selling points, check that the packaging must be intact, the label, information about the place of manufacture, product ingredients, and clear instructions for use. A good product is still out of date, with a tightly closed lid and no leaks. Use cornstarch powder Currently, there are many types of powder made from corn starch that are trusted by mothers, as this powder has been studied to be safer for children than conventional powder. Consult your doctor Consult with pediatricians for more advice about the good brands that are tested for quality and safety of the baby’s skin by associations. In addition, you can consult relatives and friends who have bought and used for children to choose the best product.

Scientists’ discoveries at the Smithsonian National Museum of Natural History (NMNH) and University of Florida (UF) have shown that marine biodiversity studies can enhance biomedical research. The naming of the compound Gatorbulin-1 (GB1) found in blue algae is a tribute to UF researchers and global partners who lit the torch for the discovery and traits of algae. lam. From self-defense to drugs Cyanobacteria are single-celled terrestrial and aquatic organisms around the world. They can use chemicals to defend themselves against predators. These chemicals also play a role in helping the cyanobacteria communicate. “ We studied a series of compounds called Quorum’s emotional inhibitors that affect the chemical signals that cyanobacteria have, ” said Dr. Valerie Paul, a chemical ecologist at Smithsonian Marine Station. used to communicate. The Quorum emotion is a name for the way bacteria communicate using chemical signals. The scientists examined the cyanobacteria’s communication and defense compounds to test for biomedical properties. Often they realize the compound’s medical potential before understanding why cyanobacteria take it. In a new study, GB1 was shown to have significant anticancer activity with the potential for a new drug formulation. But scientists are not quite sure how cyanobacteria use it. TS. Nature has optimized these compounds, which are created for a certain purpose, in the case of blue-green algae, said Paul, as self-defense. Chemical structure of Gatorbulin-1 (GB1) molecule. From the sea to the lab The blue-green algae targeted, Lyngbya confervoides, was discovered more than a decade before Dr. Paul started collecting this species. She quickly realized that the algae produced many different compounds, so she sent the samples to her collaborator Professor Hendrik Luesch for further study. But finding a new compound like GB1 that has the potential to make a new drug is a long process (not including the time it takes to add and test it to convert the compound into a safe, functional drug). The first stage of the procedure is to isolate and demonstrate that the purified compound can selectively kill cancer cells. Spurred by this discovery, Prof. Hendrik’s team was trying to find a way to synthesize the substance in the laboratory. A reliable way to produce GB1 is the first important thing to do in-depth research. “We like to stay in place to collect more cyanobacteria to isolate enough materials for advanced research,” Dr. Hendrik said. As organic chemists, we are able to replicate these natural molecules in larger quantities in the laboratory without having to depend on cyanobacteria. GB1 has been added to additional stages for the synthesis process. Scientists have discovered that GB1 targets a protein in cells called Tubulin – the same protein cells require during cell division and uses it to build ” internal scaffolding ”. While there are many chemotherapy drugs that target Tubulin, Prof. Hendrik and colleagues assert that GB1 is more special because it interacts with Tubulin in new ways. Now researchers are eager to see GB1 as effective in the real world as well as its potential to make anti-cancer drugs. The cyanobacteria that produced Gatorbulin-1 (GBI) was recognized as the algae Lyngbya confervoides. Healing ability of biochemistry Organic chemists often turn to nature to study drug formulation. For example, compounds in terrestrial life mechanisms such as plants and fungi led to the creation of important drugs such as penicillin that is now a staple of modern medicine. In the ocean, about three-quarters of the earth’s surface has yet to be touched by humans. “It’s really a chemical war in the ocean,” said Professor Hendrik. The more battles and communications like that will help us humans understand more about the active compounds that can apply to mankind. ” And Dr. Paul said: “From a chemical ecologist’s point of view, this biodiversity is equivalent to chemical diversity. We can find everything in the ocean we never dreamed of. ” Nguyen Thanh Hai ( (According to smithsonianmag) )

Vegetable steak in Dalat The contest attracted a large number of professional chefs from restaurants, hotels, restaurants, brands, farms, kitchen training establishments, food suppliers … nationwide to register to attend; in which chefs in Lam Dong account for 65%, HCMC 19%, Hanoi and other provinces and cities 16%. Artichoke stewed pork rolls, the dish is popular with tourists Because the number of registered dishes has exceeded 100 dishes, the Organizing Committee will choose special dishes to include in the official list of participants such as artichoke grilled ribs; asparagus soup, wild eggplant; organic curried bowl of zucchini; beef rolled with mulberry sauce; roasted chicken with ginseng, dong quai; Lam rice, grilled meat and Da Lat vegetable skewers with black garlic, mustard sauce; Tasty soup with Dalat flavor; chili cream; Pan-fried sea bass, spicy sauce Da Lat … Mixed vegetables sleep well Mr. Nguyen Nhat Vu, Head of the Organizing Committee of the program “100 dishes from vegetables and flowers of Da Lat”, said that the grading of dishes is based on criteria such as theme, color, taste, food presentation, status attitude (cooked, fresh), skill – professional manners, using ingredients from Da Lat – Lam Dong. Presenting beautiful dishes The award structure includes: 21 professional skills awards (of Lam Dong Department of Labor, War Invalids and Social Affairs) and 60 awards for record setting (of Lam Dong Tourism Association – Da Lat). Vegetables and grilled beef skewers The culinary program “100 dishes from vegetables and Da Lat flowers” will be held on April 8 for the authorities to consider setting a record in Vietnam. Fresh organic mushrooms are grown in the mushroom village of Da Lat According to Ms. Tran Thi Vu Loan, Vice Chairman of Da Lat City People’s Committee, this is the opening program for the chain of activities in response to the Da Lat Flower Festival in 2021. The contest creates a highlight on an attractive tourism – tourism culinary calendar , promote the strengths of vegetables and flowers of Da Lat, contribute to attracting tourists after a period of depression caused by the COVID-19 epidemic.

However, scientists in the UK have linked the consumption of red meat, such as beef, lamb and pork, to impaired heart function, including smaller ventricles, poor heart function, and arteries. harder. The scientists studied nearly 20,000 people, and found that high consumption of red and processed meat was linked to three different cardiovascular health conditions. Processed meats, such as sausages and bacon, are those that have been preserved by smoked or salted, processed or added chemical preservatives. There is some evidence that red meat alters gut microbiota, leading to higher levels of certain metabolites in the blood, which in turn is associated with a higher risk of heart disease. Previous studies have shown a link between high consumption of red and processed meats, which may increase the likelihood of cardiovascular disease. Hamburger lovers may have to consider switching to a variety of plant-based alternatives that are now more common on supermarket shelves, as well as better for the environment. Last month, a team of researchers from Canada linked the risks of cardiovascular disease, like heart attack and stroke, to the consumption of processed meat. Additionally, a 2018 study found that regular consumption of red meat could increase the levels of chemicals that cause cardiovascular disease by more than 10 times. Study author Dr Zahra Raisi-Estabragh of Queen Mary University, London, said: “Previous studies have shown a link between high consumption of red meat and an increased risk of heart attack or death. died from heart disease. We examined the relationship between meat consumption and cardiovascular health imaging measures for the first time. This may help us understand the underlying mechanism of the previously observed association with cardiovascular disease ”. The long-term study investigating the contribution of genes and the environment to the development of health problems included 19,408 participants from UK Biobank. The researchers examined the association between self-reporting of red meat and processed meat consumption and heart anatomy and function. Three types of heart health measures were analyzed, one of which is blood vessel elasticity, a marker of good health. The analysis is adjusted for other factors that may affect the association, including age, sex, education, smoking, alcohol, exercise, high blood pressure, high cholesterol, diabetes and only body mass number (BMI). The researchers found that high consumption of red and processed meats was associated with a decrease in cardiovascular health indicators of all the measures studied. People who eat more meat have smaller ventricles, poor heart function, and stiffer arteries, all of which are signs of poor heart health. Specifically, people who eat more meat have smaller ventricles, poor heart function, and stiffer arteries, all of which are signs of poor heart health. For comparison, the researchers also examined the relationships between heart-imaging measurements and eating oily fish, which is known to be good for heart health. They found that as the consumption of oily fish increased, heart function improved and the arteries more elastic. Dr Raisi-Estabragh said: “The findings support previous observations of the association between red meat consumption and processed meat and heart disease, and provide an understanding of heart structure and function. , blood vessel. It is thought that these factors may be the reason for the observed association between red meat and heart disease. For example, maybe eating more red meat leads to increased cholesterol in the blood and this in turn causes heart disease. Our research shows that these factors play a role in the relationship between meat intake and heart health, but they are not all. The study did not look at replacement mechanisms, the authors note, and admitted that it does not actually cause cardiac dysfunction. “This is an observational study and cannot assume the cause, but overall, it seems plausible that people limit their intake of red and processed meats for cardiovascular health reasons,” said Dr. Raisi-. Estabragh said. The research is being presented at the ESC 2021 Preventive Cardiovascular Conference, an online scientific conference of the European Heart Association (ESC). Dr. Shireen Kassam, a hematologist and senior lecturer at King’s College Hospital, who was not involved in the study, said observational data valuable for several decades indicate eating red and processed meats. increased risk of development and death from coronary heart disease and heart disease. “It’s no surprise that participants who consumed the most meat had evidence of impaired heart function and blood vessels,” she said. Research confirms that we must avoid questioning the role of red and processed meat in the diet and act on these research findings. By focusing on effective public health messages to assist people in eliminating these foods from their diet and replacing them with healthier plant protein sources. This will not only improve human health but also benefit the environment. Huong Giang (Source: dailymail)

The French Foie Gras foie gras is an expensive specialty and is very popular. However, few people know that this unique dish cooking process is subject to much controversy. Photo: Getty Image. To produce expensive foie gras, one has to go through quite harsh, if not cruel steps of goose blanket. At birth, geese are naturally nurtured. However, people still limit their activity by keeping them in a small range and feeding them a lot. Photo: Peta. The geese were forced to eat a variety of grains with mouthballs, stuffing a metal tube and stuffing the food through it. This farming practice has been judged as barbaric by many animal welfare organizations. Photo: Getty Image. Feng Gan-ji is a specialty of dried chicken that is dried by the wind in Tibet (China). However, it is not that simple. Photo: Getty Image. In fact, people cook this dish by bringing the chickens filled with spices and spices while still alive, then hang them to dry until they are processed. Photo: Getty Image. “Hell” tofu is a horror specialty of the land of cherry blossoms. To make this dish, people drop small fish in a pot of water with a piece of pure white tofu, and some people use chopsticks to poke small holes in the tofu piece. Photo: Getty Image. Then, when the fire started, the water started to get hot, the fish in the pot became increasingly uncomfortable and instinctively tried to get inside the bean to find a hiding place. Just like that, the dish is completed when the fish is fully cooked. Photo: Getty Image. Ortolan grilled bird meat is a famous specialty of France. The way to make this dish is extremely creepy. Photo: Getty Image. Accordingly, after catching the Ortolan bird in the wild, people used pincers to hook their eyes and stuff them with millet, grapes and figs until they were 3 times larger. Photo: Getty Image. Next, the dying bird was pressed into a mixture of brandy alcohol until it was completely dead and then roasted. This preparation has made many people feel scared. Photo: Getty Image. Video: Cao Bang pork ribs – Northeast specialties. Source: VTV24

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

On April 8, in Da Lat city (Lam Dong), Lam Dong Tourism Association – Da Lat coordinated with sponsors and organized “Da Lat Contemporary Food Contest”. At this event, set a record of processing 100 dishes from Da Lat vegetables and flowers at the same time. The contest brings together 100 contestants who are professional chefs in Lam Dong province and many provinces and cities nationwide. With rich and characteristic ingredients of Da Lat, such as artichokes, lettuce, tomatoes, dandelion, strawberries, butter, cordyceps … have been processed into 100 by talented chefs. attractive and delicious dishes, such as flower Dalat soup, seafood artichoke salad, dandelion mushroom soup, mimoza flower soup, beef stuffed with vegetables, Da Lat, artichoke sturgeon, city hotpot … Hotpot “Dalat city of flowers”. According to the organizers, the contest aims to perform and set a Vietnamese record of 100 dishes from Da Lat vegetables and flowers, contribute to promoting the brand of vegetables and flowers in Dalat with diverse culinary products to serve tourists. ; spread the use of clean agricultural products in Da Lat in Vietnamese and international cuisine; creating an event bearing the mark of typical cuisine of Da Lat – Lam Dong. This is also a valuable learning opportunity for young professional chefs. Pigeon dish stewed with artichokes and cordyceps. At this event, the Vietnam Record Organization awarded a record setting certificate to the Lam Dong Professional Chefs Association, with the event “Processing and demonstration of dishes from vegetables, fruits, and flowers. Most Lat at the same time in Vietnam ”. Pumpkin dish stuffed with vegetables, Da Lat tubers. The Da Lat Contemporary Food Competition and the “100 dishes from vegetables and flowers of Da Lat” are the opening events in response to the 9th Dalat Flower Festival, taking place at the end of this year. This is also an activity that stimulates tourism demand from Da Lat – Lam Dong after the impact of the Covid-19 epidemic.

The most crowded restaurant is around 19:00 – 21:00, most of the customers are young people. “I ate Van snails since the shop also sold outside the Ben Thanh night market until they moved to Nguyen An Ninh. I met famous people at this restaurant, the next time I was married to Tang Thanh Ha, the day I met Le Quyen, Tran Thanh, Mi Du, many actors, models come here very often ”, Ms. Trang (district Tan Binh) – a regular customer of Van Van for 12 years – told Zing . Trang’s family has been a regular guest of Van Van for more than 10 years. Before the epidemic, Trang said, the area was very cramped because the restaurants were crowded with many tourists. During this time, many shops stopped doing business, so customers like her were allowed to go out and sit more comfortably and comfortably. “I have eaten many snail shops. Anywhere I heard that it was delicious, I went, but eating at snail is still the most stable. It’s not cheap in the center, but because it’s delicious, I don’t care about the price. I find the best avocado-related dishes here, such as butter-fried fat snails, garlic snails sautéed with cheese. Family of 3 generations selling snails Quan Vi Hao (24 years old), son of the owner of Van snail shop, said that the family has a 3-life tradition of selling snails, respectively great-grandmother, grandmother, now his mother. “My grandmother sold snails from the 1940s. At that time, the shop had no signboards but was very famous and expensive, just mention the Chuong Duong wharf restaurant or the snail at the foot of the Mong bridge that people knew immediately. Her most famous dish is grilled carp, priced at 7,000 VND / plate ”. Ms. Thuy Van is the famous snail brand builder in Saigon. When his mother came to work on her own, the shop adopted the name of Van snail, now it has been 20 years. “My house has moved 3 times. Initially sold at the current place, Nguyen An Ninh street, then to the Ben Thanh night market, selling for 9-10 years. By 2009, the market no longer supplied water to business households, so they moved back to their old place and sold until now ”. Since the opening of the sale, Ms. Van has devoted a lot of energy to discovering and learning new dishes, creating a recipe for the taste of most diners. She is the only one who holds the recipe of the dishes and chooses the ingredients and spices herself. The menu is varied with about 30 types of snails, each can be processed into 3-5 different dishes. Van snail restaurant attracts a large number of diners because of its special delicious taste. “Fortunately, the restaurant is supported by many people, there are quite a few famous people who are patrons. I think that business in the food industry, the most important thing is the word ‘delicious’. Because of its deliciousness, people come and spread each other’s ears, so my family attaches great importance to the quality of food as well as the way of serving it, ”Hao said. Van Van’s employees are family members, both paternal and maternal side. During the day, each person has a different job, in the evening together as a sales assistant. “The time of the shop is quite flexible, open from 17:00, some day until 2-3 am, depending on the needs of customers. Every day without guests, I will rest early, but if people come in late to eat, my house will still comfortably serve. There are nights when customers come in crowded at the same time, unable to get close to each table, it is difficult to avoid mistakes, so I hope everyone understands, ”said the owner of the shop owner. The restaurant is sometimes open until midnight to serve guests. Delicious snails do not look at the price Being the first time to eat at Van snail, Tran Bao (28 years old, district 4) and his friends felt impressed with the delicious and strange taste of the dishes here. He told his friends that this is a famous snail shop, often with artists coming to eat so he was very curious. “The first time I came here, I was surprised because there were many dishes with strange cooking methods. For example, the red snail dish I ordered has added chili sauce, the spicy taste is quite attractive, I find a few restaurants that do that way. The price here is much higher than the places I used to eat, but compared to the quality, that level is appropriate. I will come back here many more times and recommend to my friends ”. Having a high price because it is located in the city center, Van Van still retains its customers thanks to delicious food. Only getting to know the Van snail 1 year ago through the recommendation of a friend, Tran Phu Thien (30 years old, an office worker) has become a customer of the restaurant. Working on Mac Dinh Chi Street (District 1), Thien and a group of colleagues often come here to eat and chat after work. “I am a culinary fanatic, especially love snail dishes. Here in Saigon, where there are famous snails, I have come to eat but I feel this place is the best, I have to eat 4-5 times a month. My favorite dish here is garlic snail sautéed with onion fat ”. Thien said that his friends told him that many famous people often visit Van snail, but he did not care too much, what he was most impressed with was the typical delicious taste of the restaurant. “Today we ordered 8 dishes, priced at 70,000-150,000 VND. Snails here are seasoned to suit many people, not too sweet like most other goods. I feel that the ingredients of the restaurant are also fresh, carefully selected. Compared to the places where used to eat, Van snail is more expensive, but because it is so delicious, I don’t care about the price “. “Moreover, I like the comfortable, quiet atmosphere here, eating and watching Saigon at night, it is very interesting,” Thien added.

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