Mango pickled in sugar This snack is very popular with women because of its attractive sweet and sour taste. In addition, this dish is also a healthy snack option, which does not make you fat but also provides many vitamins. Mango pickled sugar is usually made from raw mango, soaked with sugar, little salt and sometimes a little chili to enhance the taste. A jar of mango soaked in sugar can be preserved for a very long time, so you can store it in the refrigerator to eat gradually. Mango soaked in sugar has an attractive sweet and sour taste. (Illustration) This dish can be canned for long-term preservation. (Illustration) Cake mix It can be said that mixed rice paper is the most famous snack in Saigon. Although mango is not the main character, but without this important ingredient, mixed rice paper is no longer “addictive” so much. The sweet and sour taste is unbelievably harmonious with the tongue-slicing spicy taste of satay and the salty taste of shrimp salt. Just add a few toppings such as beef jerky, quail eggs, roasted peanuts and sprinkle with herbs, and you have a delicious dish for an afternoon meal. Raw mango is an indispensable ingredient in mixed rice paper. (Illustration) The sour taste of mango helps to balance the tongue-tearing spicy taste of satay. (Illustration) Mango salad Salad is a common word to refer to mixed dishes with the participation of southern fruits and wild vegetables, and most salads have more or less the presence of mango, such as dried beef mango salad, mango salad with pig ears, mango salad with shrimp and meat… Usually Saigon people eat mango salad as an appetizer at parties. However, because the nature of the mango salad is also “light”, many people have turned it into a street snack. Just remove the sophisticated boiled meat, instead, dry beef and fried garlic, add a little onion fat and you’re done. From a party dish to a street food, mango salad still makes many people drool every time they remember it. (Illustration) Mango salad is often served with dried beef, dried shrimp,… (Illustrated photo) Mango shake In fact, in terms of “essence”, mango shakes taste no different from other mango dips and mixes, but “old bottles of new wine”, in addition to required spices such as chili salt, Tay Ninh salt, many sellers Also mix a little satay, shrimp paste, onion fat or fried garlic. In addition, the shaking helps the mango to absorb more spices. Depending on the taste, some people like raw mango shakes, others like medium ripe and there is no shortage of people who like to eat fully ripe mangoes. Up to now, although the “mango shake fever” has somewhat subsided, this dish still persists in taking root in Saigon thanks to an extremely stable number of diners. Mango shake used to cause fever for a long time. (Illustration) This is still a snack that is loved by young people. (Illustration) Raw mango with sugar sauce, fish sauce, chili salt… Mango itself is already an attractive dish loved by Saigon people, so there is no need to be too fussy, mango can be combined with any spice. However, the most popular ones are chili salt, Tay Ninh salt, fish sauce mixed with sugar, etc. Raw mango has always been a favorite snack, especially with “union friends”. The position of live mango in the world of junk food can be said to be sustainable over the years, going from the generation of grandmothers and mothers to the current generation of schoolgirls. This snack appears on most fruit carts standing in front of schools or offices… And usually these carts have at least 2-3 types of sauces and condiments. different for you to choose. Raw mango dipping sauce. (Illustration) Raw mango dipped in Tay Ninh salt. (Illustration)

Resources: – 200 gr of beef fillet – Toad – 1 onion – Kumquat (kumquat) – Lettuce, cinnamon leaves – Chili peppers – Garlic, scallions, peanuts (peanuts) Making: Step 1: Toad, remove the peel, slice thin, mix toad with a little sugar to absorb. Step 2: Thin slices of onion soaked. Ice water, add 1/2 tablespoon of sugar. Mix well to reduce the pungent flavor. Kumquat squeezed water, leaving a little for slicing. The herbs washed, chopped. Step 3: Thinly sliced ​​beef, season in beef with 1 teaspoon of minced garlic, 1/2 teaspoon of oyster oil, 1/2 teaspoon of seasoning seeds. Marinate 10 minutes. After marinating, we put the beef in the pan and fry it to fragrant, if the beef is just cooked, take it out. Step 4: Put the toads, onions, herbs, beef, chili, sliced ​​kumquat in a large bowl. Add 2 tablespoons of sugar, 3 tablespoons of kumquat juice, and 2 tablespoons of fish sauce. Use your hands to mix well to absorb. Put the salad on the plate, add peanuts to the face. When eating with sweet and sour fish sauce. Sweet and sour toads Resources: Stomach toad: 1.5kg – Sugar: 150g Salt: 3 teaspoons – Chili powder: 3 teaspoons – Garlic, chili fruit – Wash and dry the glass jar Making: Step 1 Boil 350ml of water with sugar to dissolve the sugar. Let the sugar water cool, then add 2 teaspoons of salt, chili powder and fresh chili sliced ​​and crushed garlic, let rest for about 10 minutes. Step 2 Toad, wash, peel off the outer shell, soak in a bowl of boiled water to cool, add a little salt, soak for 15 minutes and then leave in the basket to drain. Step 3 Put the stomachs into a glass jar one after another, then pour the sweet and sour water mixture into the jar. Cover tightly to a dry place for about 1 day to use. When eating, you use chopsticks to pick each fruit into a bowl, you can cut small pieces if you want. The dish is crunchy and delicious, sour, sweet, spicy, and mildly salty. For a long time to use gradually, you store in the refrigerator cooler to use from 7 to 10 days. Pickled toad chili salt Resources: – 500gr green toad – 2 capsicum – 1 teaspoon chili powder – 70gr of sugar – 120gr fish sauce – 1 garlic bulb – 1 teaspoon of salt – 300ml of filtered water – Clean glass jar Instructions on how to: Step 1: Toad bought, washed, peeled, cut into bite-sized pieces, discarded seeds. Soak toad in a bowl of water with 1 teaspoon of salt and soak for 10 minutes, then take out to drain. Wash the chili, the garlic is peeled off and then grind the garlic and chili to puree or chopped well. Step 2: You put water, sugar, fish sauce into the pot and stir to dissolve the sugar, turn on the stove to boil the fish sauce mixture, then add minced chili, chili powder and stir well, turn off the heat, let cool. absolutely. Step 3: Put the chopped toad in a clean glass jar, then pour the cooled chili fish sauce mixture into it, then pour it. Cover and soak for about 1 day to eat. Pig ear salad Resources: – A pig’s ear
– 2 green mangoes
– 1 / 2kg of toads
– Sauce
– 10 capsicum
– 5 regular chili
– 10 tablespoons of white sugar
– 120ml fish sauce
– 1 lemon
– 5 kicks
– 3 lemongrass trees
– 1 ginger root
– Some laksa leaves
– 1/2 teaspoon of MSG
– 1 garlic bulb Making: Wash the pig’s ears thoroughly (with large seed salt, vinegar, close ginger to eliminate odors) and then boil with 30 grams of ginger, rinse and 15 ml of vinegar for about 10 minutes for the pig’s ears to ripen. After the pig’s ears are ripe, take it out, drop it in a bowl of ice water to make the pig’s ears crisp and white. When the pig’s ears are cool, take them out to drain and then cut them to taste. With chili, you should blanch in boiling water, then grind with peeled garlic, puree until you see them as smooth as soy sauce. Next, you put fish sauce on the stove and heat over medium heat, then add 10 tablespoons of white sugar, 1/2 teaspoon of MSG. Stir the mixture to dissolve and then continue to mince the dangerous peppers, the garlic chili mixture mixture is cooked in low heat, just cook and stir to avoid burning. Heat until mixture thickens. Use a large bowl or bowl, then add pork ears, toads, mangoes, peppers and sliced ​​lemongrass and mix. After you’ve mixed all the ingredients, sprinkle the previously prepared spicy sauce, then mix well until all of the seasoning is absorbed. Tieu Bao (Synthetic) Photo: Collectibles

Speaking of Chengdu, this “park city under the snow-capped mountains”, which has been known as the “land of abundance” since ancient times, has always been known for its “slow” pace of life. It is a city of happiness that countless people have longed for and longed for. Since ancient times, the concept of “food in China, taste in Sichuan” has been deeply rooted in the hearts of the people. Chengdu, as the birthplace and development center of Sichuan cuisine, has long since become an extremely shining business card. In 2010, the United Nations awarded Chengdu the title of “Gourmet City”, becoming the first city in Asia to receive this honor. Chengdu is a city full of fireworks and a veritable food paradise. People here not only love life, but also know how to enjoy food. There are cold salads everywhere, add two spoons of red oil here, and add a pinch of ear root. It becomes an incomparable feature. Husband and wife’s lung slices, garlic white meat, saliva chicken…everything makes people want to stop. That pot of spicy oil that stimulates the taste buds, permeates the fragrance that hits the soul, skewers, hot pot, maocai, mala tang, so you just think about whom to eat next, and you have no time to distinguish it. Wuhan-the “heavy taste” “Breakfast Capital” that people can’t stop Wuhan, as the capital of Hubei, the “province of a thousand lakes”, in addition to the beautiful scenery of the two rivers and four banks, there is also an old street where the city is rich, and the most authentic taste of the life of the people of Wuhan is integrated. Wuhan is known as the “Breakfast Capital” and a place with a particularly strong “premature culture”. Because of the “wharf culture” that flourished hundreds of years ago, the breakfast here has multiple oily flavors, and this has made the feature of “heavy flavors” today. A bowl of hot dry noodles, which is well-known in the country, carries too many memories in this city. It is a representative of Wuhan snacks, and it is also a feeling of Wuhan people. The thin, brightly colored, crispy, tender and fragrant three fresh bean curd is one of the most popular among many Wuhan specialties. There is a long queue for each purchase. There are also noodle nests, eggnog, glutinous rice-wrapped dough sticks, and soup noodles all over the streets and alleys, all of which are classic representatives of Wuhan breakfast. Yangzhou-a city famous for its fried rice Yangzhou, a thousand-year-old city, is the “China’s No. 1 Canal City” and a former rich Jianghuai town. After Chengdu, Shunde and Macau, my country’s “youngest” new world gourmet capital. Yangzhou cuisine is just like this city. It is clear and beautiful. It has an exquisite shape and a mellow taste. It has a history of 1600 years. It is one of the four major cuisines in the country and is known as the “Southeast Delicacy”. The world-famous Yangzhou fried rice may seem inconspicuous, but in fact it is the most authentic and representative food in Yangzhou. Many people from all over the world are the prophet of Yangzhou fried rice and then they know Yangzhou. The hot dried shreds with light taste and mellow taste. Although they are cut very finely, they are not to be chewed slowly, but to serve as a tea. Take a big mouthful with the sauce and swallow with a cup of tea. Don’t mention how refreshing it is. . There are also three diced buns, jade siu mai, crab noodles and lion head, which are not only delicious, but also very beautiful, all worthy of you to savor. Suzhou-a city that “does not eat from time to time” Speaking of “paradise on earth” Suzhou, many people will always think of words such as “deep courtyard”, “little bridge and flowing water”, “Wu Nong’s soft language” and so on. Suzhou is one of the first national historical and cultural cities, and the world’s first “Model City of World Heritage.” “Not eating from time to time” is the biggest feature of the cuisine here. Old-fashioned Suzhou people always love to look for the different flavors in the four seasons. The plump squirrel mandarin fish in spring is a famous Suzhou dish that integrates color, fragrance, taste and shape. It was frequently named when Qianlong went to the south of the Yangtze River, and it is known as the representative of Subang cuisine. The steamed meat that melts in your mouth is steamed with fresh lotus leaves, and the fragrance is overflowing, just like a hint of coolness in the sultry summer. The hairy crabs of Yangcheng Lake in the autumn are tender, creamy, and famous, which confirms Mrs. Zhang Taiyan’s words: “It’s not Yangcheng Lake crabs, so why live in Suzhou in this life”. Suzhou people have the habit of drinking mutton soup in winter, which is unique in flavor, rich in nourishment, and fresh without food. It is the best product in winter.

She called a motorbike taxi to take them to Hong dry pho restaurant on Nguyen Van Troi street, Pleiku city. It’s not yet morning, but the shop already has many customers. Sitting down at the table, she calls “2 special bowls”. When the staff brought up the food, I was surprised to see that with the “2 bowls” that she ordered, they carried 4 bowls, 2 dishes, 2 cups, not to mention the extra cup of chopped chili. She looked at me and laughed: “Surprised what? Dry pho here, can call 1 2 you”. It turned out that, 1 part of dry pho consists of 1 bowl of dry pho, 1 bowl of broth, 1 cup of black soy sauce, in addition to a plate of bean sprouts, a plate of raw vegetables. Looking at the dry noodle that looks like a noodle thread, with the owner of the shop standing next to it, I asked him happily to explain: “It looks like noodles, it’s not noodles. Dried pho is made entirely of rice flour, the rice is washed, soaked, crushed, then rinsed into a cake and cut into yarn. stick together “. Seeing me nodding to show understanding, he added: “Ordering dry pho always has to wait longer than traditional pho, because we have to let the noodles dry a little after boiling water to reach the level. Chewy fit, delicious food “. At this point, the fragrant scent of the bowl of steaming soup made me salivate. Your small turn instructs: “Soup is stewed broth. Dry chicken, the chicken is shredded to separate, but I ordered a special bowl so the chicken is shredded into the pho bowl, and the broth has beef in it. Well, there are minced pork mixed in a bowl of dry pho. ” According to your child’s instructions, I dropped the price, cut the herbs and put them in a bowl of dry pho, mixed with black soy sauce to taste. Pick up a piece of pho, feel the delicious taste of fresh vegetables, the toughness of the noodle, the greasy taste of fat and minced pork, then take a spoonful of sweet broth. What a miracle the wonderful combination of lumpy beef, sweet shredded chicken meat and greasy minced pork with a rich taste of black soy sauce – it is said that it is cooked very well and is a characteristic taste of individual shop. I passionately enjoy the special pho from the Central Highlands, still crave it, but can’t eat more because it is too full, because the bowl of dry pho is not small and the bowl of soup is not small. Years later, I have many more times to come to Gia Lai, both for work and to go out, but not once did I come to Gia Lai without enjoying this delicious rustic food.

Recently, Hong Dang stunned when sharing pictures of a luxury house. According to sharing, he and his family have been attached to the house for 10 years.

The space of the house is decorated by the actor “Sunflower against the sun”, with the eye-catching decoration, luxurious and comfortable interior.

The living room of the family is designed in a Western style, with main tones of light brown.

The relaxing garden corner of Hong Dang’s house is the place most loved by the audience. Here, although it is only a small corner, he and his wife have designed many trees and stones to create a sense of airy, suitable for rest.

Quoc Truong released a cooking photo with the line to listen to fans: “Cooking is my job, eating you is my job”.

Wowy took on the role of MC for the first time to interview the feelings of the special guests. However, here, Wowy had trouble mistaking Luong The Thanh as Truong The Vinh. Immediately after that, he apologized on his personal page.

The cute moment of the two children of the Ha Ho family “caused fever” on social networks.

Tang Thanh Ha welcomes fans with a new dish with a beautiful clip that makes everyone look “drooling”.

Suboi wears a cool black style in the night of Rap Viet.

Bao Thanh pregnant mother is irresistibly beautiful in the last weeks of pregnancy.