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

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

Green vegetables are on sale, some vegetables are on the rise In the Mekong Delta, the price of vegetables and fruits also continued to maintain a slight downward trend, with bok choy at 15,000 VND, down by 000 VND/kg, lettuce at 12,000 VND, down by 1,000 VND/kg, green onions at 18,000 VND/kg, down by 3,000 VND/kg. 10,000 VND/kg, a slight decrease of 1,000 VND/kg. Particularly for some vegetables, the price increased, white cabbage at 15,000 VND/kg increased by 2000 VND/kg, eggplant 24,000 VND/kg increased by 2,000 VND/kg, okra 20,000 VND/kg increased by 2000 VND/kg, bitter melon at 20,000 VND/kg. VND/kg up 2,000 VND/kg… Fruit prices continued to stay low, grade 1 green-skinned pomelos cost 20,000 VND/kg, grade 2 cost 15,000 VND/kg, jackfruit 8,000/kg reduced 1,000 VND/kg, lemon price 5,000 VND/kg decreased slightly by 1,000 VND/kg. kg compared to yesterday. Seafood prices continued to remain stable. Farmed snakehead fish is 48,000 VND/kg, white fish is 38,000 VND/kg, white fish is 34,000 VND/kg, giant freshwater prawn is 240,000 VND/kg increase, tilapia is 32,000 VND/kg, red tilapia is 43,000 VND/kg , grade 1 eel costs 240,000 dong/kg, grade 2 eel costs 180,000 dong/kg, farmed frog costs 55,000 dong/kg… Price of live hog fluctuates from 68,000 to 70,000 dong/kg, down 2,000 dong/kg, live duck 54,000 dong /kg, live chicken (industrial chicken) 55,000 – 60,000 VND/kg….

Resources: 100g straw mushrooms 100g shiitake mushrooms 100g chicken thigh mushrooms 50g enoki mushrooms 50g shiitake mushrooms 50g pumpkin broccoli plant Green onions, coriander Cooking oil, pepper, vegetarian seasoning How to cook: Step 1: Prepare ingredients – The mushrooms you take to cut off the root and then soak with water, then wash and dry. – Pumpkin you bring peeled, cut into squares. – Cauliflower peeled, cut into pieces. – Green onions and coriander remove roots, wash and chop. Step 2: Cook soup You put the pot on the stove, then add the cooking oil and saute it, then add the shiitake, pumpkin, broccoli and stir fry. Next, you add water and bring to a boil. Then, you add the prepared mushrooms and bring to a boil again. Season to taste, then add green onions and coriander and turn off the heat. Chicken mushroom soup Resources: 300g chicken 200g straw mushrooms 1 carrot Chili, dried onion, lemongrass Seasoning: Fish sauce, salt, ground pepper, seasoning powder Making: You wash the chicken with water and add a little diluted salt. Then you cut them into smaller pieces to eat. Put the pre-cooked chicken in a bowl and marinate it with 1 tablespoon minced lemongrass, 1 tablespoon seasoning seeds, one tablespoon fish sauce, add minced onion and chili. For simple straw mushrooms, you will choose straw mushrooms with buds because it will taste better when eaten. We wash the mushrooms to clean and then put them in a basket to drain all the water. Cut the mushrooms into smaller pieces. Peel the carrots, wash them thoroughly, cut them into chunks to taste. Put the pot on the stove, you add a little oil, wait when the oil is hot, add the minced shallots and fry until fragrant, then you pour in the chicken to stir-fry for the chicken to hunt again. Continue to put into the pot 4 small bowls of water and then you will bring the water to a boil. Lower the heat to low again and simmer for 40 minutes. Cook this way so that the chicken will be cooked more tender. Add the other spices needed for the dish and then you will add carrots and mushrooms to the same. Continue to cook until all ingredients are cooked. Needle mushroom with beef Resources: 200g enoki mushrooms
300g ground beef
A handful of cinnamon
Minced red onion, minced garlic Doing: Step 1: Prepare ingredients After buying ground beef, marinate the beef with 1 teaspoon of seasoning, pepper and minced shallot, mix well and roll into bite-sized balls. You pick up the leaves of cinnamon, then wash and dry. Needle mushroom you cut off the bottom of the mushroom, then cut it in half so that the mushroom is the right length to eat. Next, you separate the mushrooms into smaller pieces, then wash and dry. Step 2: Cook soup Put the pot on the stove and add 2 tablespoons of cooking oil, when the oil is hot, add the minced garlic and saute. When the minced garlic is fragrant, add a sufficient amount of water to the pot and season to taste, cook until boiling. When the water is boiling, add the enoki mushrooms to cook. When the water starts to boil again, continue to add the beef and cook for 3 minutes to cook the beef. Season to taste, then turn off the heat, add basil leaves at the end to add more flavor to the dish. Tofu needle mushroom soup Resources: 1 ounce of ground lean meat 1 pack of enoki mushrooms 2 ripe tomatoes 3 bean covers 2 – 3 crocodiles Satay, scallions, seasoning powder Making: When you buy mushrooms, you cut off all the roots, wash them, and then cut them in half. Use your hands to gently separate the needles. Tomatoes are washed, cut off the stem (this is the part that takes the most medicine) and then cut the areca. Adding tomatoes to enoki mushroom soup will help the soup have a natural sour taste. Wash tofu, cut into bite-sized pieces. Put the tomatoes in the pot to prepare the enoki mushroom soup. Add the minced meat along with the tomatoes. Add a little oil, stir the tomatoes with the meat to heat up. When the meat is tender and the tomatoes are melted, add a little bit of satay. Let the fire simmer until the meat and tomatoes are cooked. Add a little more water if the broth is dry! Crocodile peeled, washed and dropped into the soup pot. When the water boils, pour the sliced ​​beans, enoki mushrooms, satay and a little seasoning powder to cook together. Cover and boil for a while longer. If you don’t want to eat satay, at this step you can replace it with fresh chili. After boiling evenly, drop in green onions, if pale, add a little more soup powder or seasoning powder to fit! Xiao Bao (Synthetic) Photo: Collectibles

Lemon prices fell sharply due to limited exports, mainly domestic consumption and a sharp increase in supply In the Mekong Delta, the price of vegetables and fruits also continued to maintain a slight price momentum, with bok choy 10,000 VND down 2,000 VND/kg, lettuce 11,000 VND down slightly 1000 VND/kg, scallions 20,000 VND/kg, white radish 12,000 VND/kg, spinach 10,000 VND/kg, cucumber tubers 15,000 VND/kg, a slight decrease of 1000 VND/kg, chickpeas 12,000 VND/kg, cowpeas 12,000 VND/kg… Fruit continues to keep prices low. Specifically, grade 1 green-skinned pomelo costs VND 22,000/kg, grade 2 costs VND 18,000/kg, jackfruit 8000/kg, old bananas VND 6,500/kg, bitter gourd 60,000 – 70,000 VND/kg, longan 60,000 VND/kg… Particularly, the price of lemon continued to fall sharply, in many localities in the Mekong Delta, the price of lemons decreased by more than 50% compared to about 2 months ago and is at the lowest level in many years. Currently, the price of seedless lemons and limes is sold by farmers in Can Tho city and neighboring provinces such as Hau Giang, Vinh Long, etc. to traders and collectors at only 4,000-5,000 VND/kg; and paper lemons cost about 6,000-7,000 VND/kg. Seafood prices continued to remain stable. Farmed snakehead fish is 48,000 VND/kg, white fish is 38,000 VND/kg, white fish is 34,000 VND/kg, giant freshwater prawn is 240,000 VND/kg increase, tilapia is 32,000 VND/kg, red tilapia is 43,000 VND/kg , grade 1 eels cost 240,000 dong/kg, grade 2 eels cost 180,000 dong/kg, farmed frogs cost 55,000 dong/kg… The price of live pigs remained stable at 68,000-70,000 dong/kg, but the price of meat at retail markets decreased. tends to decrease due to slow purchasing power. Specifically, pork leg 110,000 – 12,000 VND/kg reduced 10,000 VND/kg, bacon 125,000 VND/kg reduced 5000 VND/kg, lean pork 140.00 VND/kg decreased 10,000 VND/kg. Price of live duck is 54,000 VND/kg, live chicken (industrial chicken) 55,000 – 60,000 VND/kg….

Celestial flower In order to buy Thien Ly flowers, you probably have to go to the market instead of just going to the supermarket because this flower is rarely sold in supermarkets, no matter how big or small. 1. Stir-fried Celestial Flowers with Eggs Stir-fried angelica flowers with eggs Ingredients to be prepared – 200g Thien Ly flower hoa – 2 eggs – 2 sprigs of scallions – Spices: Oyster oil, salt, seasoning How to make fried angelica flowers with eggs – Step 1: Prepare the ingredients You wash the flowers with water, then soak the flowers in a dilute salt water mixture for about 5 minutes. Rinse with water again and then let the vegetables drain. The flowers are very small, so soaking the flowers in dilute salt water combined with a little strong hand washing will help you remove all the dirt on the flowers. Crack 2 eggs into a bowl, add 1/2 teaspoon pepper and 1/2 teaspoon salt and stir well. Beat eggs with a little salt and pepper Onions you wash, cut into small pieces. – Step 2: Stir-fry Thien Ly flower with eggs You put 1 teaspoon of cooking oil in the pan, wait for the oil to be hot, then pour the natural flowers into 1 teaspoon of oyster sauce, stir for about 1 minute on low heat. Turn around for a while, you will see the flower of the lily collapse Next, put the bowl of beaten eggs and spices in the pan and stir until the eggs are firm. Add the chopped scallions to the pan, season to taste and stir for about 15 seconds. It is done! It only takes about 2 minutes for you to complete this egg fried natural flower dish! 2. Celery flowers stir-fried with beef Stir-fried Angelica flowers with beef Ingredients to be prepared – 300g beef – 200g Thien Ly flower hoa – 3 cloves of garlic – Seasoning: Oyster oil, sesame oil, seasoning, salt, pepper How to make stir-fried angelica flowers with beef – Step 1: Prepare the ingredients You wash the natural flowers and then soak the flowers in a dilute salt water mixture for about 5 minutes, then take them out, rinse with water and dry. Peeled garlic, minced. Wash the beef and cut it into bite-sized pieces. Put the meat in a bowl with 1/2 teaspoon of pepper, 1/2 teaspoon of sesame oil, 1/2 of the minced garlic and 1/2 teaspoon of salt, mix well and marinate for 5-8 minutes. Marinate beef with sesame oil, garlic, salt and pepper. – Step 2: Stir-fry beef with Thien Ly flower You put 1 teaspoon of cooking oil in the pan and saute the remaining minced garlic. When the garlic is fragrant, add the marinated beef bowl and stir until the meat is tender. Remove the meat to a separate bowl. Stir-fry beef first Next, you use the same pan that just turned the beef to stir-fry the heavenly flowers. Add the flowers and stir over low heat for about 1 minute for the flowers to deflate. Stir-fry beef and flowers separately Add 1 teaspoon of oyster sauce, 1/2 teaspoon of seasoning to the pan with the previously sautéed beef, stir for about 1-2 minutes over medium heat and then turn off the heat. That’s it, the fried beef with Thien Ly flower! Excluding the time to marinate the meat, this stir-fried beef with flowers will only take you 3-4 minutes. 3. Crab soup cooked with heavenly flowers Crab soup cooked with heavenly flowers is both quick and delicious Ingredients to be prepared – 200g of minced crab – 100g of Thien Ly flower – Spices: Salt, seasoning, shrimp paste How to cook crab soup with angelica flowers – Step 1: Filter crabs To save time and effort, you can buy pre-ground crab in the supermarket or in the market. Then, put the crushed crab into a large bowl with 500ml of water, stir well with chopsticks and filter through a sieve to remove the residue. You can filter the crab twice as above to get all the juice. Filter the crab twice, each time for about 400-500ml of water – Step 2: Cook crab soup Before cooking crab soup, don’t forget to wash the flowers and let them dry! You put the filtered crab juice into the pot, cover the pot and cook on medium heat for about 2 minutes. At this point, you will see pieces of crab bricks in the pot. You gently drop the washed natural herbs into the pot with 1 teaspoon of seasoning seeds, 1/2 teaspoon of salt. Use a ladle to gently stir the spices and flowers, do not stir vigorously to avoid breaking the crab bricks. Reduce the heat, cook for about 3 more minutes and you’ve finished the crab soup cooked with heavenly flowers. Before scooping the soup into the bowl, don’t forget to taste the seasoning to taste! Some of the uses of natural flowers that you may not know 1. Supports weight loss The reason why natural flowers have a weight loss effect is because this flower contains a lot of fiber, chlorophyll, and very few calories. According to the research of modern medicine: Each branch of natural flower contains 3% fiber, 2.8% protein. In addition, it also contains carbohydrates, vitamins C/B1/B2/PP and provitamin A (carotene) and other minerals such as phosphorus, iron and especially zinc. Therefore, when eating dishes made from natural flowers will bring a feeling of fullness, limit fat absorption, so it will effectively support weight loss for overweight and obese people. 2. Support people with hemorrhoids Natural flowers are a type of food that has a cooling effect. Therefore, Thien Ly flower is also known as a very good food for people with hemorrhoids. Moreover, this flower also has strong natural antiseptic properties, helping to eliminate bacteria and prevent inflammation. The components present in the flower of sage also have the effect of speeding up wound healing. With these information and suggestions, I hope you will have more ways to make Thien Ly flowers into dishes that are both delicious, easy to make and healthy! According to the Vietnamese life

Sweet squid combined with spicy chili sauce creates an attractive dish. Materials to prepare: – 1 squid about 369g – carrot – onion – zucchini – Scallion – 1 tablespoon vegetable oil – 1 teaspoon sesame oil Sauce Ingredients: – 2 tablespoons Korean chili sauce – 1 teaspoon chili powder – 1.5 tablespoons soy sauce xì – 1 teaspoon sugar – tablespoon corn syrup or 1 teaspoon sugar – 1 teaspoon minced garlic – 1 teaspoon minced ginger – 1 teaspoon sesame seeds – pinch of black pepper Doing: – Put all the ingredients for the sauce in a small bowl and mix well. – Clean ink. One hand grabs the body and head of the squid. Pull outward with a light twisting motion. The ink tip and internal parts will slide out easily. You can also use a fork or spoon to loosen the insides of the ink. Remove ink skin. Cut squid into rings about 1.9cm (or slit the body and cut into bite-sized pieces of squid 1.9cm wide, 5cm long). Do not cut the squid too small because when cooking the squid will shrink. Cut the tentacles into equal lengths. – Mix squid with spice mixture and marinate while preparing vegetables. – Finely chop the onion. Slice the zucchini and carrots into thin slices 5cm long. Slice the scallions to 5cm long. – Put the pan on the stove. Pour oil into the pan. Let the fire be high. Place the carrots, onions, zucchini, peppers, and green onions in the pan. Quickly sauté the vegetables until they begin to wilt, about 2 minutes. – Push the vegetables to the sides of the pan. Place the marinated squid and remaining sauce in the center of the pan. Stir-fry until the squid rolls and turns milky (about 2 minutes). – Stir well for vegetables and squid to infuse for 1 minute. Drizzle sesame oil on top. (Do not cook too long or the squid will be tough). – Pour spicy fried squid on a plate. – Eat spicy fried squid with rice.

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

Eggplant is very delicious and nutritious, everyone likes it, but many people do not know how to choose eggplant. When buying eggplant, you will see that there are straight, thin, and curved fruits. So is the eggplant curved or straight? The vegetable farmer said that when buying eggplant, just pay attention to the 4 points below, you will definitely buy fresh and soft fruits, don’t see any fruit. 1. Look at the shape In general, eggplant can be divided into two categories. One straight and one curved. The advice of perennial vegetable farmers is to buy a slightly curved type. Under normal circumstances, naturally growing eggplant will have a certain curvature, not straight. The curvature of each eggplant is not the same. Although the eggplant is not beautiful, it is very delicious and nutritious. If when you buy, you see that the eggplants are very straight and balanced, you should be careful, they are often planted off-season, it may also be due to manual intervention and the use of stimulants, so the appearance looks better. Illustration. 2. Look at the eggplant stalk On the eggplant fruit has a hard stem, at the junction with the flesh of the fruit we can see a white part, that is the eye of the eggplant as it is often said, this is the key to identifying the fruit. Fresh eggplant.The larger the white part, the fresher and softer the eggplant, the sweeter the taste. Conversely, the smaller or purple part of the egg white indicates that the eggplant is old, with a lot of seeds inside, the taste and texture will be poor. much, should not buy. 3. Look at the colors In addition, when buying eggplant, we can also observe the color of eggplant, in general, freshly picked eggplant has a darker color, usually dark purple, looks very shiny, bright, and reflective. This shows that they are very fresh, full of flavor. If the surface of the eggplant has a clear difference in color, is dull and appears brown, it means that the eggplant has been stored for a long time and should not be purchased. 4. Try to feel When buying eggplant, we can also distinguish if the eggplant is fresh and soft by pressing it with our hands. If the firmness is moderate and can be elastic if you gently press it, it means that the eggplant is fresher. , eat delicious.And the eggplant presses hard, so the fruit should not be old. After choosing the delicious eggplant, you can refer to a few ways to cook delicious eggplant below! Eggplant with meat Prepare: – 3 long eggplants; 2 branches of green onions; 3 cloves of garlic; 2 tablespoons soy sauce; 1 tablespoon cooking oil; 1 tablespoon corn starch; 100g minced meat; 2 slices of ginger; 1 tablespoon concentrated soy sauce; 1 tablespoon white vinegar; 1 teaspoon sugar; 1 fresh chili (optional), half a bowl of water Making: Eggplant lengthwise, cut into long strips, soaked in a bowl of light salted water to prevent darkening; chopped scallions; chopped chili; minced ginger; minced garlic. Add light soy sauce, concentrated soy sauce, vinegar, cooking oil, sugar, starch, half a bowl of water and mix well. Put a sufficient amount of cooking oil in the pot, add eggplant, fry for 2 minutes, wait until the edges of the eggplant pieces are slightly golden, then take them out. Leave a little oil in the pan, add the minced meat, sauté until the meat is cooked through. Pour the white head of scallions, ginger, onion, garlic, chili (if you can’t eat spicy, you can add it) and stir-fry until fragrant. Pour in the eggplant, then add the sauce, season to taste, simmer until the eggplant is cooked, the sauce thickens, then turn off the heat. Sprinkle with green onions and enjoy with steamed rice! Eggplant with tomato meat sauce Prepare: – 200g lean pork – 1 tablespoon oyster sauce, 1 tablespoon soy sauce, half a teaspoon of white pepper, half a teaspoon of starch – 1 long eggplant – Flour: 1 egg yolk, 100g low-gluten flour, 125g cold water in a bowl, stir to combine them evenly. – Make ketchup: 1 little cooking oil, 3 tablespoons ketchup, 1 teaspoon balsamic vinegar, 1/2 tablespoon oyster sauce, 2 tablespoons water, 1 teaspoon starch mixed with 1 teaspoon coffee Making: – Minced pork, mixed with oyster sauce, soy sauce, pepper, starch. – Eggplant washed, halved. Then use a knife to divide the eggplant into small slices with a thickness of 2-3mm but do not cut them apart. By the sixth slice, it will be completely cut off from the large eggplant. – Stuff the meat into the crevices of two slices of eggplant, forming a beautiful half-lantern shape. – Dip the eggplant stuffed with meat into the bowl of flour to coat the eggplant evenly. – Heat cooking oil in a pan to 160 degrees Celsius, then fry the eggplant until golden brown. Take out the eggplant, put it on a rack to drain the oil. – Make tomato sauce: Put a little oil in a pan, heat then add 3 tablespoons ketchup, 1 teaspoon balsamic vinegar, 1/2 tablespoon oyster sauce, 2 tablespoons water and 1 teaspoon Starch coffee mixed with 1 teaspoon of water. Boil the mixture. – Put the eggplant on a plate, drizzle tomato sauce on top, sprinkle some chopped scallions for a beautiful look! Good luck!

Illustration. Image source: Internet Resources: 400g pork leg 500g potatoes, 200g carrots 2 teaspoons seasoning seeds, 1/2 teaspoon pepper, 2 tablespoons fish sauce, green onions, coriander. Making: Buy spring rolls, wash them, squeeze them with a little salt. Green onions, coriander picked, washed. Potatoes, carrots peeled, washed, cut into cubes. Marinate pork rolls with white onion stalks, pepper, seasoning seeds. Put about 3 liters of water on the stove. When the water is almost boiling, put the pork shank in the pot, simmer on low heat for about 45 minutes. Add potatoes, carrots and continue to cook for about 15 minutes, season with fish sauce to taste. Remind down, add green onion, coriander. Fried egg with meat Illustration. Image source: Internet Resources: 3 eggs 100g of meat Green onion, purple onion Seasoning: pepper, seasoning, fish sauce, cooking oil Making: After buying pork, wash it, then mince it finely. If you don’t have time, you can buy pureed meat at supermarkets. Wash the scallions, then chop finely. Red onion peeled, washed with water, then minced. Put the meat in a small bowl with a little shallot, pepper, seasoning and fish sauce, mix well to allow the meat to absorb the spices evenly, then marinate for 20 minutes. Put the eggs in a separate bowl, then add a little seasoning, fish sauce and all the scallions, beat the yolks and whites with chopsticks. Put a pan on the stove, then add the remaining cooking oil and red onion, fry until fragrant, then add the marinated pork, stir on high heat until the meat is tender and not runny. When the meat is cooked, add the eggs, then put the eggs in the pan, use chopsticks to stir until the eggs and meat form a nice round shape, cover the lid and fry on medium heat until the eggs are just cooked, then turn off the heat. You should not turn the egg over, to prevent the egg and meat from being crushed, the meat will sink into the egg. The secret is here, you should stir-fry until the meat is cooked and then put the egg in it will help the meat float to the surface of the egg, fry until the egg is just cooked, the egg will not be dry but the meat will still be cooked evenly. Stir-fried sweet potato with garlic Illustration. Image source: Internet Resources: 1/2kg sweet potato 1 bulb of garlic Salt MSG Making: Sweet potato picks up the old part, washes and then soaks in diluted salt. Then rinse clean and dry. Bring the water to a boil, add a little salt, and cook the vegetables briefly, don’t overcook them. Heat a pan, add cooking oil, then add crushed garlic and saute until fragrant. Add the sweet potato, salt, and monosodium glutamate and stir-fry quickly, evenly, and then season to taste, then you can take it out on a plate.

Illustration. Image source: Internet Resources: Crayfish: 250g Bacon: 100g Green onion, minced purple onion, minced garlic; Sugar, salt, pepper; Fish sauce, cooking oil, cashew oil; MSG; Seasoning seeds. Making: Shrimp cut off the head, remove the legs, and the pointed part of the tail, marinate with 1m seasoning. The head of scallions is smashed and chopped, the rest is cut into pieces. Thinly sliced ​​pork belly, marinated with a little seasoning, pepper, minced onion and salt and mix well. Heat oil, saute garlic, add bacon and stir fry, add shrimp and stir well, season with 1M sugar, 1 little MSG, and 1 fish sauce. Add a little hot water if there is a lack of water while rimming the shrimp. Add 1M cashew oil, when the water thickens, remind down. When ripping shrimp, do not cover. Stir-fried beef with bean sprouts Illustration. Image source: Internet Resources: Beef 300 gr Green onion 2 branches Bean sprouts 100 gr 5 chili peppers Garlic 3 cloves Purple onion 1 piece Cooking oil 2 tablespoons Fish sauce 1.5 tbsp Soy sauce 3 tbsp Common seasoning 1 little (sugar / monosodium glutamate / salt / seasoning) Making: Beef bought to clean and deodorize, you soak with dilute salt water for about 10 minutes, then take out the meat, wash it several times with water and drain. To cook the meat, cut the meat horizontally into thin slices to eat. Onions you wash, cut into small pieces. Garlic you peeled, smashed and minced. Red onion peeled and minced. Chili you take 2 sliced ​​​​to make dipping sauce, the remaining 3 fruits are left to stir-fry. Bean sprouts you wash and dry. Put the beef with 2 teaspoons of MSG, 1 teaspoon of seasoning powder, 1/2 teaspoon of salt, 1 teaspoon of sugar, 1 tablespoon of fish sauce into a plate, then use a spoon to mix it up and marinate. About 10-15 minutes for the meat to absorb the spices. Put 1 tablespoon of cooking oil with garlic and minced shallot in the pan, stir until fragrant, then add the marinated beef, stir-fry for about 5 minutes with medium heat until the beef is about 80% cooked, then take it out on a plate. . Then you turn on the heat and put 1 tablespoon of cooking oil and bean sprouts in the pan, stir-fry for about 2 minutes with medium heat until the bean sprouts are slightly flattened, then you add 1/2 teaspoon MSG, 1/3 teaspoon seasoning coffee, 1 teaspoon salt, 1/2 tablespoon sugar, 1/2 tablespoon fish sauce, reduce the heat and add beef, stir for about 3 minutes until the bean sprouts are cooked, then you add 3 fruits Add raw chili and green onions and turn off the heat. Finally, you put 2 sliced ​​chili peppers with 3 tablespoons of soy sauce in a bowl, mix well and we have 1 cup of delicious dipping sauce to eat! Needle mushroom soup Illustration. Image source: Internet Resources: 80g enoki mushrooms 50g seafood mushrooms (pearl mushrooms) 50g tea mushrooms 5 mushrooms 8 ears of dried shiitake mushrooms 1 half carrot 1 piece of young tofu 50g filet mignon Condiments: 30ml soy sauce, 5g salt, 1 green onion, cooking wine, starch, coriander, cooking oil. Making : Shiitake mushrooms and mushrooms after preliminary processing are sliced. Tenderloin washed and sliced, put in a bowl and add a little salt, cooking wine and starch, mix well with a few drops of cooking oil. Sliced ​​young tofu to taste. Heat a little oil in a pot, add mushrooms and sliced ​​carrots and stir-fry. Stir-fry until the mushrooms are soft and watery, then pour in the required amount of water, add tofu and bring to a boil, when boiling, lower the heat and simmer for about 20-30 minutes. Open the pot and pour in the marinated meat, stir well, cook until the meat is cooked, then add finely chopped scallions and finely chopped coriander to complete.

1. Pumpkin 1/2 fruit 2. Minced pork 100gr 3. Fresh shrimp 200gr 4. 1 carrot 5. Dried shrimp 20g 6. Coriander 10gr 7. Green onions 20gr 8. Garlic 3-4 branches 9. Seasoning: Fish sauce, sugar, salt, salt, seasoning, pepper a little Steps 1. Preliminary preparation of ingredients 2. Mixing the meat-shrimp filling 3. Cooking soup Prepare materials 1. Pumpkin 1/2 fruit 2. Minced pork 100gr 3. Fresh shrimp 200gr 4. Carrot 1 tuber 5. Dried shrimp 20gr 6. Coriander 10gr 7. Scallion 20gr 8. Garlic 3-4 branches 9. Seasoning: Fish sauce, sugar, salt, grain salt, seasoning seeds, a little pepper The weather is hot right now. That’s probably why many women are afraid to go to the kitchen. Therefore, in this article, we will suggest you how to cook a “2 in 1” soup, in less than 20 minutes of preparation, you have both the soup and the meat dish. Delicious soup: How to cook squash soup with shrimp and meat rolls Shrimp and meat roll squash soup cuộn first Prepare the ingredients Use a scraper to peel off the squash skin, then wash 1/2 of the squash under the tap. Next, use a knife to cut the squash lengthwise into large, long pieces. Add 1/2 teaspoon of granulated salt to 600ml of water, stir to dissolve and drop the chopped pumpkin pieces to soak for 5-7 minutes. After soaking, wash the squash with water and dry. Cut the squash lengthwise! You cut off the roots, remove the yellow, shriveled leaves of the scallions and coriander and then wash them. Chop about 3-4 scallions and cilantro. The remaining onions put in a pot of boiling water or old hot water and cook for 2-3 minutes. Peeled garlic, minced. Peel carrots, wash and cut into bite-sized pieces. You can prune the carrot flowers if you want the soup to be more beautiful. Prune the flowers like this if you want. Dried shrimp you wash, soak in warm water for about 5 minutes to soften the shrimp. > With fresh shrimp, you can refer to the preliminary processing here. If using fresh shrimp, after preliminary processing is complete, you mince the fresh shrimp meat. 2 Mix meat – shrimp In a bowl: 100g minced pork, minced shrimp, minced cilantro, 1 tsp salt, 1 tbsp sugar, 1 tbsp seasoning, and 1 tsp ground pepper. Mix thoroughly to combine ingredients. Mix shrimp, pork with spices Next, you spread each piece of pre-prepared squash on a cutting board, scoop 1 tablespoon of the shrimp-meat mixture, place it in the middle and roll it up, and then tie it with a thin onion leaf. You repeat this operation until all the bowl of meat – shrimp has been mixed. 3 Cook soup You put about 2 teaspoons of cooking oil in the pot and saute the minced garlic. When the garlic is fragrant, add the dried shrimp and stir for about 2 minutes over medium heat. Then, put about 800-1000ml of water into the pot. Cover and bring to a boil. When the soup pot is boiling, add chopped carrots and squash rolls wrapped with shrimp and meat, add 2 teaspoons of fish sauce, reduce heat and cook for about 10 minutes. Before turning off the stove, add 1/2 teaspoon of pepper and chopped scallions, season to taste and stir the soup well. Don’t forget to taste again to see if the broth is just right before turning off the stove! So you have finished the squash soup with meat – shrimp already! Pour the soup into a bowl, pick up the squash rolls wrapped in meat – shrimp on a plate, prepare another bowl of chili fish sauce, and have a meal that is both cool and relaxing! Squash rolls with meat – shrimp is both delicious and cool Wish you success with how to cook this squash and shrimp soup! According to the Vietnamese life

Illustration. Image source: Internet Resources: 400g of chicken meat 500g zucchini. 1 ginger, scallions, coriander, seasoning seeds, spices. Wash chicken, cut into bite-sized pieces. Peel the zucchini, wash it, and slice it thickly. Marinate the chicken with seasoning, ginger, sugar, crushed red onion. Sauté garlic until fragrant, add chicken and stir-fry. Bring water to boil. Then add the zucchini, seasoning to taste. Turn off the heat, add some scallions, coriander and scoop out into a bowl to enjoy. Green pumpkin salad Illustration. Image source: Internet Resources: Zucchini: 250 gr; 1 carrot; Roasted sesame, roasted peanuts Ginger, chili, lemon: Just enough Herbs; Necessary seasoning, cooking oil. Making: Preliminary processing of ingredients: First, you peel the zucchini, then wash it with water and cut it into small strands or you can also use a specialized tool to plan it into strands. Put all the chopped zucchini into a small bowl, then put a little salt in the bowl and mix well by hand, squeeze and squeeze out the water to remove the unpleasant pungent smell of the zucchini. Prepare a pot of boiling water, put all the zucchini in the pot, then lightly peel, squeeze dry and set aside. With carrots, you also peel off the skin, then cut or grate into small, even lengths. Chilli washed, drained. Squeeze lemon juice. Ginger, after peeling, is washed with water, then chopped, then soaked in water to reduce the spicy taste, taken out and then drained. After picking herbs, soak them in a bowl of dilute salt water for 10 minutes, then take them out, drain the water, and then chop them. Mixing water: Put in a bowl a little sugar, monosodium glutamate, salt, lemon juice, ginger and fish sauce, beat the mixture. Put the carrots and zucchini in a large bowl, add the mixed water on top, add chopped chili, herbs, peanuts and roasted sesame, mix well and can be used immediately. Finally put the mannequin on a plate, sprinkle more herbs on top. Stir-fried zucchini with chicken gizzard Illustration. Image source: Internet Resources: 1 set chicken gizzard; Green zucchini: 200g Bean sprouts: 200gr Green onions, dried onions, spices, pepper: Just enough. Stir-fried zucchini with chicken hearts, delicious and easy to eat Making: First, wash the chicken gizzard, squeeze the salt thoroughly and then wash it several times with clean water. Cut into bite-sized pieces, marinate with 1 teaspoon seasoning powder and a pinch of pepper for about 15 minutes. Green zucchini, peeled, gutted, washed, sliced ​​thin. Bean sprouts washed and dried. Then, put the pan on the stove, add 1 tablespoon of cooking oil, saute the minced onion, then add the chicken gizzards and stir-fry, then remove to a separate plate. Continue to stir-fry the squash. When the squash is ripe, add the bean sprouts and stir-fry together, seasoning to taste. Quickly stir the bean sprouts and squash, then pour the fried gizzards into the same island, add scallions, stir until the onions are cooked, then turn off the stove. When serving, remove to a plate, sprinkle pepper on top for aroma if you like. Zucchini soup cooked with dried shrimp tôm Illustration. Image source: Internet Resources: 1 zucchini, 50 g dried shrimp. Green onions, seasoning, salt and sugar. Making: Peel the zucchini, wash it, and cut it into slices. Sliced ​​scallions. Soaked dried shrimp softened. Crush slightly then marinate with seasoning seeds, salt, sugar. Sauté onion, add shrimp to the island. Next, put the zucchini on the island briefly. Add boiling water to cook, seasoning to taste.

– 1 kg of clams – 200g of plain rice – Sticky rice, green beans are half the amount of plain rice – Green onions, laksa leaves, onions, ginger – Spices: Seasoning seeds, fish sauce, pepper, oyster sauce. Processing: – Plain rice, glutinous rice, green beans are washed, soaked in water for about 1 hour and then drained. – Soak clams in water with a few slices of chili or soak with water to wash rice, then wash and boil until the clams open their mouths. – Separate the clam meat. Clam boiled water only filters the water inside. – Green onions, laksa leaves, washed and finely chopped. Thinly sliced ​​onion. Thinly slice ginger, grate a part to get the juice. – Marinated clam meat with 1/2 tablespoon fish sauce, 1/2 teaspoon pepper, 1 teaspoon minced onion, a little chili (if you can eat spicy) and a few pieces of chopped ginger for about 30 minutes. – Using a rice cooker, choosing the porridge cooking mode will both save time, and the porridge will cook very quickly and tenderly. Pour rice, green beans along with the clam broth, add white water. If you want more delicious porridge, you can replace the clam broth with bone broth. You estimate the amount of water about 4 times the amount of rice, the porridge will match. – Take some onion oil to stir-fry clam meat until fragrant, add a little green onion, chopped laksa leaves and pour into a plate. – When the porridge is cooked, open the pot, stir well, let it boil for a while, stirring occasionally to thicken the porridge. At this time, if you like the porridge thinner, you can add more boiling water. Season the porridge to taste, add a tablespoon of ginger juice to make the porridge fragrant, not fishy and avoid cold stomach. -When the porridge is cooked, scoop out into a bowl, sprinkle laksa leaves, green onions, fried onions, fried clams with a little pepper on top and enjoy. Minh Hoa (th)

Ingredients for 3 people – 500g sirloin – 200 g carrots – 100g of celery, 100g of green chili, 100g of bell pepper, green onion, 2 cloves of garlic, 2 slices of ginger – White sesame seeds – Hot rice – Spices: Shaoxing wine, sugar, soy sauce, starch, vegetable oil, salt Processing Step 1: – Slice the tenderloin into thin strips, about 2.5 cm long – Mix the pork with Shaoxing wine, sugar, soy sauce, egg white, cornstarch and oil until the ingredients absorb the spices. – Marinate for at least 10 minutes Step 2: – Slice carrots, celery and green peppers – Cut the bell pepper in half, remove the seeds and cut into thin slices – Mince garlic and ginger, chop scallions If you can’t eat spicy, you can omit the green chili Step 3: – Heat oil in a non-stick pan, over medium heat – When the oil is hot, stir-fry quickly so that the pork is hunted again. You can put the meat in the pan in 2 batches to avoid sticking – When the meat is almost cooked, take it out of the pan and let it cool Step 4: – Put garlic and ginger in hot oil pan, fry until fragrant – Add the sautéed chili for 2 minutes, then add the carrots, celery and bell pepper to the stir fry – Finally, add the pork and stir-fry evenly, season with soy sauce, Shaoxing wine, salt, sugar, and white pepper. Step 5: Finally, put the dish into a bowl of hot rice, add scallions and sesame seeds. The dish is ready to enjoy

Resources: – 1 plate of pickles – 1 tomato – 1 dried onion – 1 bowl of pork fat – 2 sprigs of scallions – Spices: fish sauce, seasoning powder, little salt Making: – Step 1: Wash the fat, pat dry and cut it into thin pieces. Put in a frying pan until all the fat is removed from the water, then remove the fat from the bowl. – Step 2: Wash tomatoes and cut into pieces of areca flowers, sliced ​​green onions, chopped dried onions. – Step 3: Put the pan on the stove, add 1-2 tablespoons of cooking oil to heat the oil, then add the dried onions and fry until fragrant, then add the tomatoes, add a little salt and sauté until the tomatoes are soft. – Step 4: When the tomatoes are soft, add the pickles and stir-fry for a few minutes, then add fish sauce, seasoning powder, and fat. Continue to stir for the melon to absorb the spices evenly, then the melon will be hunted again, then add the green onions to the island and then turn off the stove. Put the sautéed pickles on a plate to eat with hot rice. Grease with fish sauce Resources: – 1kg of fat (should choose bitter fat, not leaf fat) – 1 big spoon of fish sauce, 1 big spoon of vinegar, 1/2 big spoon of sugar, 1 big spoon of water, 1 small spoon of pasta, chili and paprika Making: – Step 1: Grease the chopped part and then put it in the frying pan and stir until it becomes a ball, then take it out. – Step 2: Fish sauce, vinegar, sugar, chili powder, chili and main noodles are dissolved in a bowl. – Step 3: Finely chop onions and add fish sauce and cook until thick. – Step 4: Put the coriander into the pot and stir well for 2 minutes. It is delicious to eat with hot rice or hot sticky rice. Fat rim me Resources: 800g pork loin fat 1.5 tablespoons delicious fish sauce 1 bulb of garlic 1.5 teaspoons of sugar 1.5 tablespoons tamarind juice 1 teaspoon chili sauce 1 teaspoon satay 1 horny chili 1 lemongrass tree 1 teaspoon seasoning seeds 1/2 teaspoon salt Some scallions Making: Buy pork fat, wash it, then soak it in water, so leave it for about 20 minutes, when frying the fat will not be splashed, then cut the fat into medium sized pieces of 2cmx1cmx0.5cm, a little thick so that The fat out of the water is medium, the piece of fat is not too small. Lemongrass washed and then sliced ​​thinly then chopped, chopped horn pepper, peeled garlic chopped, chopped scallions. You put the sliced ​​pork fat in the pan and then add 1/2 teaspoon of salt and stir well, so choose a large, flat bottom pan, so the fat will be less burnt. The time to fry the fat is about 20-25 minutes, let the fat out of the water, the fat looks shriveled, golden evenly, floating on the fat water. While frying, occasionally stir to remove the fat, remove the remaining fat and drain the oil. Put tamarind juice in a bowl, add sugar, fish sauce, chili sauce, satay, 1 teaspoon seasoning seeds, 2 tablespoons water and stir the mixture until the sugar dissolves. Put a clean pan on the stove with 1 tablespoon of cooking oil, then add minced garlic, minced lemongrass, minced chili and stir-fry until fragrant, then pour the bowl of tamarind sauce into the same, stir and bring the mixture to a boil. Next, you put the fat in and stir well to let the fat infuse the spices evenly, rim for 1-2 minutes, then put the green onions on top, then turn off the stove, scoop out the plate. Sweet and sour fried fat Resources: – 700g of pork fat – 1 slice of lemon – 2 garlic cloves + 1 crushed chili – Seasoning: 2 tablespoons fish sauce + 1.5 tablespoons sugar + 1 tablespoon chili sauce 1 Making: – Wash pork fat, pat dry and then slice. Squeeze a spoonful of lemon juice into the fat with a little salt and mix well. – Put the pork fat in a non-stick pan, put it on the stove and stir-fry on low heat, just stir-fry like that until the fat spreads out. When you see that the fat is slightly yellow in color and this time the fat is a lot, drain the fat into a bowl. Only the fat is left. – Add crushed garlic chili and spices, continue to stir-fry until all is dry, spices stick around the fat, then turn off the heat. – Put the fat in a jar with a lid or a cup covered with food film and store it in the refrigerator for later use. Xiao Bao (Synthetic) Photo: Collectibles

RESOURCES (for a serving of 6 people) – Large snails: 1kg; – Small screws (stone screws, screws): 1kg – Raw spring rolls: 150g; – Pork bones: 300g (choose flying bones or lumps to make the water clear and sweet); – Noodles: 1.5kg; – Tomato: 300g – Tofu: 4 covers – Vinegar suddenly: 150-200ml; – Fresh chili, dried chili: 1 fruit (or replace it with satay) – Perilla, fresh onion, dried onion, raw vegetables served (thinly sliced ​​bananas or herbs of all kinds) HOW TO MAKE Snail Noodles at Home Step 1: Prepare ingredients Wash vegetables. Dried onions, peeled, smashed and chopped. Perilla, finely chopped scallions for each type. – Make chili sauce: Chop dried and fresh chili peppers, put them in a steaming pot with a little cooking oil or you can sauté scallions with a little oil, then add satay to the island to make it fragrant. – Fried beans: Cut the beans into small pieces, put in a basket to drain and then deep-fried. – Tomato cut areca, saute 1/2 dried onion and cook for color with 1 teaspoon of salt and seasoning; – Preliminary processing of snails: The purchased snails are soaked in water to wash the rice for at least 1 hour to remove dirt and viscous, you can cut into a very spicy chili so that the chili quickly opens its mouth to release dirt. Then wear gloves to rub the snails, change the water several times to clean the snails. Boil the water, drop the snails in with a little white salt, the snails boil again, then turn off the heat, pour the snails into the basket to drain (remember to keep the snail broth as broth) and then stir the meat at the top of the snails and belly. The edible yellow snails are kept, the white belly containing many baby snails is discarded. Wash the snails to remove the viscosity, fry the remaining 1/2 dried onions, add 2/3 of the snails and stir-fry with 1 teaspoon of fish sauce until fragrant. Step 2: Prepare noodle broth – Pork bones are washed, boiled and then poured out the first water, rinsed the bones and then put 1 liter of cold water into the bone broth on medium heat, when the bone water boils, reduce the heat, skim off the foam, let the bones come to a simmer. Bone broth is clear, not cloudy. – After simmering for about 1 hour, remove the bones, decant the water mixed with the snail broth. Put the sautéed tomatoes into the pot of broth, season to taste. Step 3: Make snails grow The remaining 1/3 of the snails are chopped, mixed with raw ham and 1 part of perilla leaves, chopped, molded into equal balls or can be rolled up into small balls and dropped into the pot of boiling broth. When it floats, let it cook for another 2-3 minutes, then take it out in a separate bowl. At this time, just add vinegar and a little chili to the broth, season again so that the broth is full of sour, spicy, salty and sweet flavors. Present: Cover the vermicelli with hot water, put the vermicelli in a large bowl, on top are snails, snails, fried tofu, perilla, finely chopped scallions, and then pour the broth on top. Serve hot with herbs of all kinds, chili or scallions with satay. You can add pork ribs or thinly sliced ​​ribs that have been cooked to make the noodle bowl even more delicious. Good luck with your snail noodle making!

Choose really fresh shrimp, wash thoroughly with water, then use scissors to cut off the antennae and the sharp tip of the shrimp. With large shrimp, you should proceed to withdraw only to clean and hygienic shrimp. Then, put the shrimp in a bowl with a little salt and shake well, leave for about 10 minutes to eliminate the fishy smell of the shrimp. Spices for roasting shrimp Only marinate shrimp with salt, absolutely do not use fish sauce to roast shrimp In addition to salt, sugar, and main noodles, dried onions and green onions are two spices that need to be prepared to roast shrimp. Dried onions are both marinated and fragrant before roasting to help the shrimp smell better. Meanwhile, chopped scallions are added last before roasting to help make the color beautiful and look more attractive. When roasting shrimp, absolutely do not use fish sauce because they both cause the shrimp to release a lot of water and affect the sweetness of the shrimp. In addition, you need to prepare more lemon leaves to add at the end. For beautiful red shrimp Hang water (distilled sugar water) will help red shrimp look beautiful The trick here is that you use water. Put the pan on the stove, add 1 tablespoon of sugar and heat until the sugar dissolves and turns yellow, then add 2 tablespoons of hot water, stir, bring to a boil, then turn off the heat. When the roasted shrimp has turned pink, you taste the seasoning and add this cup of water. You should cook the water a little thick to avoid too much water when put in the pot of roasted shrimp. So shrimp is both easy to color and quick to dry. Note that because this product is already available, you do not need to add sugar even when marinating the shrimp. Let the shrimp dry Roasted shrimp still have water secreted from the inside of the shrimp, making them wet, losing their crispiness and especially being very fishy. Therefore, to meet the requirements of roasting shrimp, the shrimp must be dry, and there is no water secreted in the shrimp body. The secret to doing this is that when marinating shrimp, you only marinate with salt, not fish sauce, which will make shrimp more watery. After marinating the shrimp, you put it in a pot and heat it up. When cooked, the shrimp will be a lot of water, you need to boil the water and then pour the shrimp out on a plate. This method helps the shrimp to drain the water and become dry, not fishy. Then fry the onions until fragrant and then fry the shrimp as usual. Continue to stir the shrimp over medium heat to dry the shrimp. During this stage and throughout the roasting process later, you should open the lid of the pot to quickly drain the water and create the necessary dryness. Pay attention to the fire when roasting shrimp Initially, when the shrimp is full of water, you need to heat it up very high to quickly drain the water. Then you bring the fire to a moderate level. If the fire is too high, the shrimp will easily burn, but if the fire is too low, the shrimp will become soft and lose the necessary crispness. Let the roasted shrimp smell attractive Sprinkle with lemon leaves and finely chopped scallions when the stove is turned off to help the shrimp smell better Frying the onion and adding the shrimp, stirring the shrimp over the heat until the shrimp are completely drained are important steps to ensure that the shrimp are roasted properly. But for shrimp to smell attractive, the secret for you is to add finely chopped lemon leaves. You may be surprised, but not only chicken, roasted shrimp also go well with the passionate aroma of lemon leaves. Note that you should only add the lemon leaves last and turn off the heat, so that the lemon leaves will smell good and not be bitter. KN (th)

After peeling the eggs, rinse with warm water, cut into 4 equal parts. The dipping sauce consists of soy sauce, vinegar, sesame oil, minced garlic, cilantro, sugar, salt, seasoning to taste, pour heated cooking oil on top, pour all over the egg plate. Stir-fried Eggs with Bitter Melon Bitter gourd shaved off the white film inside, cut into thin slices, blanched in boiling water for 2 minutes and then rinsed with cold water. Crack the eggs into a bowl, add chopped scallions and stir well. Heat oil in a pan, turn up the heat, pour in the eggs, stir-fry until the eggs are frozen, then pour into a bowl. Heat a little cooking oil and then add bitter melon and sauté for about 1 minute. Pour in the eggs, add salt and seasoning and continue to stir-fry for 1 minute before transferring to a plate. Stir-fried bamboo shoots with pork Boil bamboo shoots in a pot of boiling water for about 2 minutes, remove and drain cold water, cut into pieces for later use. Cut pork into thin strips, add soy sauce and cornstarch, marinate for 10 minutes. Heat oil in a pan, add pork and sauté for about 3 minutes, add bamboo shoots, salt and pepper and sauté for 2 minutes, then remove to a plate. Sauteed Peas with Tomato Cut the tomatoes into large pieces for later use and rinse the beans with water. Heat oil in a pan, pour in tomatoes, add salt and sugar, heat over high heat. Add peas, seasoning seeds, sliced ​​green onions and stir-fry until the beans are cooked, then turn off the heat.

Illustration. Image source: Internet Resources: Pork shoulder 300 gr Lemongrass 7 branches Purple onion 3 pieces Garlic 4 bulbs Tapioca starch 1 tbsp Fish sauce 1 tablespoon Common seasoning 1 little Cooking oil 210 ml Making: Buy pork to remove the odor, you use salt to rub the meat until the salt dissolves, then rinse with clean water. Then use a knife to cut the meat into bite-sized pieces, put it in a meat grinder, grind until the meat is minced, then scoop it out into a bowl. Onions and garlic you peel, chop. Take 2 chopped lemongrass stalks, keep the rest. Put minced meat with onion, garlic, lemongrass, 1/2 teaspoon sugar, 1/2 teaspoon MSG, 1/2 teaspoon pepper, 1 tablespoon fish sauce, 1 tablespoon cooking oil, 1 tablespoons of flour in a bowl. Mix well and marinate for about 15 minutes for the meat to absorb the spices. Next, you smash the remaining 5 lemongrass heads, then take a sufficient amount of meat, cover the lemongrass head. Put the pan on the stove, add 200ml of cooking oil, wait until the oil is hot, put the lemongrass wrapped meat in and fry on medium heat for about 8-10 minutes. When the meat is golden brown on both sides, turn off the heat, remove the meat and enjoy. The meat wrapped with lemongrass after finishing will have the aroma of lemongrass and pork. When eating, we will feel the soft, chewy texture of the meat along with the mild aroma of lemongrass. This is a unique dish that will make you an appetizer for a family party or a great everyday dish! Melon soup cooked with clams Illustration. Image source: Internet Resources: 1 melon flavor 1 bowl of clams 1 tablespoon cooking oil 2 sprigs of scallions Some garlic cloves 1 pinch salt, seasoning powder. Making: Soak the clams in water for a few hours to release all the sand, then scrub the shells. Peel the melon and cut it into pieces. Minced garlic, chopped scallions. Put the pot on the stove with a little cooking oil, heat the oil, then add the garlic and fry until fragrant, then add the melon and stir fry briefly. Add a little salt and seasoning powder to the melon, stir well, add the right amount of water and cook until the soup boils. Next, you put the clams in and cook until the clams open, then add chopped green onions and turn off the stove. Ladle the clams into a bowl and enjoy. Mushroom bean soup Illustration. Image source: Internet Resources: purple cabbage 3 small carrots 225g fresh fat mushrooms or straw mushrooms, shiitake mushrooms…. 400g tofu 1.5 liters of filtered water or vegetable broth 7ml soy sauce 30ml rice vinegar 15ml chili garlic fish sauce 4 green onions 1 branch of ginger Cooking oil Making: Sliced ​​cabbage, scallions finely chopped leaves and onion stem. Shredded carrots. Sliced ​​mushrooms. Put cooking oil in a pot, add minced ginger and onion root and sauté over medium heat until soft. Add filtered water, soy sauce, vinegar, garlic and chili fish sauce and bring to a boil. Tofu cut into bite-sized squares. Pour the tofu into the pot of broth and boil for a few minutes. You put mushrooms, cabbage, carrots and scallions in a pot of beans and boil until soft or put cabbage, carrots, mushrooms and scallions in a bowl and scoop the tofu broth into it. Chicken with sweet and sour sauce Illustration. Image source: Internet Resources: Chicken breast: 300gr Bell peppers: 150g Garlic: 1 small bulb Cornstarch: 1 tablespoon White wine: 1/2 teaspoon Vinegar: 2 tablespoons Pineapple: 100g Onions: 100g Ginger: 1 piece Soy sauce: 3 tablespoons Tomato sauce: 60g White sugar: 2 tablespoons Seasoning: Cooking oil, salt Making Wash peppers, cut into squares. Peel onion, pineapple also peel, wash, cut into squares. Peel the ginger, wash and mince it. Wash chicken, cut into small squares with the thumb, marinate with soy sauce and wine. Crack 1 egg and mix in the cornstarch. Coat the chicken in the flour and let the flavors infuse for 15 minutes. Put the pan on the stove, add water, vinegar, soy sauce, sugar and ketchup and stir well. Add a little cornstarch and water and stir again. When the mixture thickens, turn off the heat. Heat the oil and then fry the chicken. When the chicken is golden brown, take it out and place it on a paper towel to absorb the oil to reduce the fat. Then put the pan on the stove again, add the oil. When the oil is hot, add the garlic and ginger and stir-fry quickly, then add the chili, onion and pineapple. Pour in the prepared sauce and stir quickly. Finally, add the chicken and stir well to absorb the sauce.

Illustration. Image source: Internet Resources: 1kg baby mussels 3 sour star fruit (200g) 2 tomatoes (150g) 2 sprigs of scallions 2 purple onions. Seasoning: seasoning, sugar, fish sauce, salt, cooking oil. Instructions for making mussel soup with star fruit Making: Soak mussels in water with fresh chili for about 30 minutes, then wash and dry. Put the mussels in a saucepan, pour a bunch of water, bring to a boil, when the water boils, the mussels open their mouth, add 50ml of cold water, stir the mussels and stir, remove the mussels, pour the water into the bowl and filter the water to remove the sand residue. You put the mussels in the treatment to get the intestines and wash, set aside. Peel off the edges of star fruit, slice 0.3cm. Sliced ​​orange tomatoes. Scallions, root removed, finely chopped. Peeled onion, finely chopped. Put the saucepan on the stove, add a tablespoon of cooking oil, bring to a boil, add the dried onions and saute, stir-fry the mussel intestines, then add the tomatoes to the island. After 3 minutes, pour in filtered mussel water, you can add cold water depending on the needs of the family’s soup. Bring to a boil, when the water boils, add the star fruit. Wait for the water to boil again, season with 2 teaspoons seasoning, 1/2 teaspoon salt, 1/2 teaspoon sugar. Ladle into a bowl, sprinkle with finely chopped scallions. Mussel soup cooked with tomatoes, along the mosquito net Illustration. Image source: Internet Resources: 1kg mussel shell 1 tomato 1/3 pineapple 2 vertical nets (mint) Lettuce, green onion, lemon 2 teaspoons soup powder ½ teaspoon sugar 1 tablespoon fish sauce Making: Buy mussels to soak for half a day or soak for about 1 hour with water with a few chopped fresh chili peppers to let the mussels release all the dirt. Put the mussels in a pot of boiling water, take out the mussels, to settle the clear water. Treat the mussels to remove the intestines. Tomato tonic areca, pineapple cut into bite-sized pieces. Along the mosquito net (mint), remove the fiber, then squeeze with a little salt. Green onion leaves washed and finely chopped. Put the pan on the stove, fry the minced purple onion, pour in the mussel meat and stir fry with 1 teaspoon of soup powder, put the mussels on a plate. Still taking the old pan, sauté minced purple onions and lightly sauté the tomatoes. Pour the sautéed mussel meat and tomato with pineapple into the pot of filtered mussel juice, add 1 teaspoon of soup powder, ½ teaspoon of sugar, bring to a boil, drop along the net (mint), squeeze the juice of half a lemon into it. Turn off the heat, add 1 tablespoon fish sauce, drop laksa leaves and green onions.

Illustration. Image source: Internet Resources: 200g taro 1 egg 1 purple onion 3 cloves of garlic Some scallions and coriander A little flour Cooking oil, salt. Minced red onion and garlic, finely chopped scallions and coriander. Peeled taro, steamed, then put in a mortar and pounded finely, then add minced onion and garlic, coriander green onions and a little salt and mix well. Rub your hands with a little flour and then break each piece of taro dough into round balls and then flatten them. Crack the eggs into the beaten bowl, dip each potato cake into the egg. Unheat cooking oil in a pan, fry the egg-dipped cakes until golden brown on both sides. Taro cream Illustration. Image source: Internet Resources: Taro, peeled: 300g Fresh milk: 200ml Fresh cream: 100ml Condensed milk: 50ml Sugar: 2 tablespoons Vanilla Hand-held egg beater Ice cream mold Making: Potatoes are peeled, washed and cut into pieces. Then bring the potatoes to boil. When the potatoes are cooked, put them in a bowl with condensed milk and mash them. Fresh cream and sugar in a clean bowl, use a whisk to beat the cream mixture. Put the fresh cream mixture into the bowl of pureed taro with fresh milk, mix well. Add 2 drops of vanilla flavor and mix well. Pour the mixture into an ice cream mold, cover with a lid and place in the freezer. After about 2-3 hours, use a spoon to stir once, do about 2-3 for the cream to be smooth. When you see that the ice cream is foamy, you can take it out to enjoy. Fried taro nuggets Illustration. Image source: Internet Resources: Taro: 1/2 cup Dried nuggets: 100gr Wheat flour: 1/2 bowl Cooking oil Chili sauce or soy sauce Making: Steamed taro – How to make fried taro nuggets Potatoes are peeled, washed and cut into small pieces. Then steamed. Dry nuggets you put on a deep plate. Wheat flour add water and dissolve until a paste is obtained. Dip each piece of taro in a bowl of flour and then soak each piece of potato through dry nuggets. This operation is not difficult, but you need to roll it well so that the layer of nuggets dries around the potato, so when frying our dish will have a more beautiful color. Repeat until the end. Put the pan on the stove, add cooking oil to heat and then drop each piece of taro in turn to fry until golden brown. When the potatoes are golden on all sides, take them out to a plate lined with greaseproof paper to make the taro less greasy. Finally, put the taro on a plate and dip it with chili sauce or soy sauce.

Prices of many vegetables and fruits keep prices flat Similarly, in the Mekong Delta, the price of vegetables has also remained unchanged, with the price of collard greens at 20,000 VND/kg, broccoli at 21,000 VND, a slight increase of 1,000 VND/kg, water spinach at 14,000 VND/kg, and vegetables at 12,000 VND/kg, an increase of 2,000 VND. /kg, white cabbage 15,000 VND/kg, eggplant 13,000 VND/kg, up 1000 VND/kg, chickpeas price 22,000 VND/kg up 2000 VND/kg, green onion 22,000 VND/kg, bitter melon 25,000 VND/kg, gourd 15,000 VND/kg, okra 20,000 VND/kg… Prices of some fruits keep a slight downward trend. All kinds of fragrant mangoes, four-quarter mangoes, and Taiwanese mangoes are sold in buckets to traders and fruit collectors from 5,000-6,000 VND/kg, Cat Chu mango costs 10,000 VND/kg, acacia mango costs 5,000 VND/kg. /kg. The price of jackfruit continued to decrease to 10,000 VND/kg, down 5000 VND/kg. Price of green skin pomelo grade 1 is 30,000 VND/kg, type 2 is 25,000 VND/kg… Seafood products, fresh meat prices are stable. Giant freshwater prawn is 250,000 VND/kg, white meat catfish is 35,000 VND/kg, farmed snakehead fish is 50,000 VND/kg, red tilapia is 45,000-48,000 VND/kg, tilapia is 28,000 VND/kg Tilapia is priced at 32,000 VND/kg, a discount of 2,000 VND/kg. The price of meat also remained stable at 120,000 VND/kg for pork leg, 140,000 VND/kg for bacon, 240,000 VND/kg for beef. Ready-made whole chicken costs 125,000-135,000 VND/kg, ready-made whole duck costs 77,000-82,000 VND/kg…

Fruit and vegetable prices fell sharply Similarly, in the Mekong Delta, vegetable prices also tend to decline sharply. Choysum is priced at 18,000 VND/kg, down 3,000 VND/kg, 18,000 broccoli is down 3,000 VND/kg, water spinach is priced at 12,000 VND/kg, down 2000 VND/kg, white cabbage is 13,000 VND/kg, down 2000 VND/kg. eggplant 11,000 VND/kg, reduced 1000 VND/kg, chickpeas 20,000 VND/kg reduced 2,000 VND/kg, green onions 20,000 VND/kg, bitter melon 25,000 VND/kg, gourd 15,000 VND/kg, okra 20,000 VND/ kg… Prices of some fruits continued to decline, fragrant mangoes, four-quarter mangoes, and Taiwanese mangoes were sold by farmers in buckets to traders and fruit collectors from 5,000-6,000 VND/kg, Cat Chu mangoes. The price is 10,000 VND / kg, acacia mango costs 5000 VND / kg. Hoa Loc mango price also dropped sharply to 20,000 VND/kg, down 4000 VND/kg. Price of green skin pomelo grade 1 is 30,000 VND/kg, type 2 is 25,000 VND/kg… Seafood products, fresh meat prices are stable. Giant freshwater prawn is 250,000 VND/kg, white meat catfish is 35,000 VND/kg, farmed snakehead fish is 50,000 VND/kg, red tilapia is 45,000-48,000 VND/kg, tilapia is 28,000 VND/kg Tilapia is priced at 32,000 VND/kg, a discount of 2,000 VND/kg. The price of meat also remained stable at 120,000 VND/kg for pork leg, 140,000 VND/kg for bacon, 240,000 VND/kg for beef. Ready-made whole chicken is priced at 125,000-135,000 VND/kg, ready-made whole duck is priced at 77,000-82,000 VND/kg… Particularly, the price of piglets also decreases according to the price of live pigs. In Can Tho City and Hau Giang Province, Vinh Long, An Giang, Dong Thap, Ben Tre… Breeding pigs of 12-15 kg/head are sold by many households and breeders for 2-2.3 million. VND/head, while in the same period last year, the price was up to 2.8-3 million VND/head, even higher. The price of piglets fell sharply due to the increased supply of piglets in many localities and affected by the decrease in live hog prices.

Ingredient Ingredients for 2 people: – 400 g of young tofu, 250 ml of vegetable broth, 1 tablespoon of flour; – 2 bell peppers, 1 onion, 1 tablespoon ginger, 2 garlic cloves, 1 green onion branch; – 2 tablespoons soy sauce, 2 tablespoons ketchup, 1 tablespoon sugar, 1 tablespoon rice vinegar; – Cooking oil, salt, pepper, white sesame seeds for decoration if you like. Making Step 1: Prepare the ingredients: – Use a paper towel to absorb any excess water in the tofu. Cut the beans into cubes and put them in a bowl. Then, add the flour and season with salt and pepper, and then mix to coat each bean paste evenly. – Chop bell peppers, onions and scallions. Mince garlic and ginger. Step 2: Fried tofu: – Heat oil in a pan over medium heat. – Fry the tofu until the underside is golden brown. Then flip the beans and fry until golden brown on all sides. Remove the beans from the pan and transfer to a plate lined with paper towels. Next, put the beans in a large bowl and mix with soy sauce, ketchup, sugar, rice vinegar and vegetable broth. Step 3: Cooking Tofu Sauce with Bell Peppers: – Pour cooking oil into the pan, then add garlic and ginger to fry until fragrant. Add the onion and bell pepper and sauté for about a minute. – Put the tofu in the pan and stir well. Bring to a simmer and cook until sauce thickens, about 3-5 minutes. Step 4: Pour tofu with sweet and sour sauce on a plate and garnish with sesame seeds and green onions. The dish is usually served with rice.

Fruit and vegetable prices continue their slight downward trend Similarly, in the Mekong Delta, vegetable prices also tend to decline sharply. Choysum is priced at 18,000 VND/kg, down 3000 VND/kg, 18,000 broccoli is down 3,000 VND/kg, water spinach is priced at 12,000 VND/kg, down by 2000 VND/kg, spinach is 12,000 VND/kg, slightly increased by 2,000 VND/kg. white cabbage 13,000 VND/kg down 2,000 VND/kg, eggplant 11,000 VND/kg down 1000 VND/kg, chickpeas 20,000 VND/kg down 2,000 VND/kg, green onions 20,000 VND/kg, bitter melon 25,000 VND/kg kg, gourd 15,000 VND/kg, okra 20,000 VND/kg… Prices of some fruits inched up slightly after several days of declines. Cat Chu mango is priced at 11,000 VND / kg, a slight increase of 1000 VND / kg, acacia mango is 6000 VND / kg, up 1000 VND / kg, Hoa Loc mango price is 22,000 VND / kg, up 2000 VND / kg, green skin pomelo grade 1 price 30,000 VND/kg, type 2 costs 25,000 VND/kg… Seafood products, fresh meat prices are stable. Giant freshwater prawn is 250,000 VND/kg, white meat catfish is 35,000 VND/kg, farmed snakehead fish is 50,000 VND/kg, red tilapia is 45,000-48,000 VND/kg, tilapia is 28,000 VND/kg Tilapia is priced at 32,000 VND/kg, a discount of 2,000 VND/kg. The price of meat also kept stable at 120,000 VND/kg for pork leg, 140,000 VND/kg for bacon, 240,000 VND/kg for beef. Ready-made whole chicken with a slight discount of 120,000 – 130,000 VND/head, 5000 VND/head, ready-made whole duck for 77,000-82,000 VND/kg…

The price of fruit has decreased because it is entering the harvest season Similarly, in the Mekong Delta vegetable prices also keep a sideways trend. Kale costs 18,000 VND/kg, broccoli 18,000 VND/kg, green onions 20,000 VND/kg, bitter melon 25,000 VND/kg, gourd 15,000 VND/kg, okra 20,000 VND/kg, lettuce 10,000 VND/kg , okra 10,000 VND/kg, white radish 12,000 VND/kg… Some fruits continue their downtrend as they enter the full harvest season. Currently, the retail price of fragrant mangoes, four quarters mangoes, acacia mangoes and Taiwanese mangoes are only from 5,000-10,000 VND/kg, while Australian mangoes, Cat Chu mangoes, Hoa Loc sand mangoes are priced at 15,000-30,000 VND. /kg. Meanwhile, the prices of many kinds of jackfruit, longan, strawberry, orange, tangerine, guava, dragon fruit, watermelon, pomelo, etc. are also quite low, with prices only from 5,000-20,000 VND/kg. The price of many fruits decreased not only because the supply increased because of the beginning of the season, but this year the export output of many fruits was difficult due to the impact of the epidemic, so exports decreased. In addition, the market has price competition among many types of fruit. Seafood products, fresh meat prices are stable. Giant freshwater prawn is 250,000 VND/kg, white meat catfish is 35,000 VND/kg, farmed snakehead fish is 50,000 VND/kg, red tilapia is 45,000-48,000 VND/kg, tilapia is 28,000 VND/kg Tilapia is priced at 32,000 VND/kg, a discount of 2,000 VND/kg.

Pressed cake. Pressed cakes are sold “abundantly” on every corner of Hue, but the taste of the cake is not the same as any other shop. The cake is small but contains many special things: the greasy, chewy taste of the cake, the crunchy sourness of pickled papaya, the aroma of green onions, meat, eggs… Pressed cake is actually an improved filter cake, not fussy in processing. The main ingredients include filter powder and many different types of fillings such as eggs, dried beef, bacon, meat, etc., depending on the style of each restaurant. All ingredients are processed individually. The cake is pressed between two pieces of cast iron on a charcoal oven. In turn, put the filter powder into thin press and then add the filling to press again. Its name is also derived from this way of processing – pressing the dough in a cast iron plate. The fragrant aroma and the pleasant sound of the dough sizzling make diners waiting for the cake everyone wants to eat. Cakes are pressed or crunchy depending on the customer’s request. While waiting for the cake, the diners can make their own fish sauce, adjust the amount of spicy accordingly. Perhaps thanks to the time waiting for the cake to cook, adding homemade dipping sauce makes the dish even more delicious. The cake is more delicious when eaten hot and must be eaten with sweet and sour, laksa leaves, cucumbers, etc. The chewy taste of the filter powder, the fatty taste of the filling, and the freshness of vegetables and melons make diners eat forever until they eat. full but still not bored. In addition, pressed cakes also have a “dry pressed cake” version for customers to buy as gifts. Dry pressed cake at first glance, you will see it looks like an omelette but the ingredients and taste are completely different. Fat meat is spread evenly, add a little scallions and crunchy, served with very flavorful chili sauce. There is a very interesting way to eat dried pressed cakes that is to spread a little pate and chili sauce on the cake and sandwich it together. When eating, you will feel the crispy taste of the cake, the fatty taste of the pate, the spicy taste of the chili sauce.

Ingredients of braised pork with pepper 300g pork belly
Red onion, garlic, chili, green onion
Water color
Spices: Pepper, sugar, monosodium glutamate, fish sauce How to make braised pork with pepper Daily delicacies: Braised pork with pepper. Buy meat, wash and cut into pieces. Red onion and garlic peeled, smashed, chopped. Scallions cut roots, wash and finely chop. Chilli washed, finely chopped.
If you don’t buy colored water, you can win by adding 3 tablespoons of sugar to the pot, turn on low heat, stir until the sugar turns brown, then add 1 cup of water, stir well. Continue stirring with your hands until the water is similar, then turn off the heat, let it cool, put in a separate bowl.
Put the sliced ​​meat in a marinated bowl with 1 teaspoon minced garlic, 1 teaspoon seasoning, 1 teaspoon sugar, 1 teaspoon fish sauce, 2 tablespoons color water, 1/2 teaspoon pepper, and chili and mix well and marinate for about 30-60 minutes.
Put the pot on the stove, heat up 1 tablespoon of cooking oil, then put the marinated meat on the island with medium heat, and cook until the meat is hunted, then reduce the heat. Stir the meat until it thickens. If you like to eat water, you can add a little more water.
Braise until the gravy is thickened and the meat is hunted, sprinkle with pepper and then turn off the heat. Ladle the meat onto a plate sprinkled with green onions and enjoy.

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

The price of leafy vegetables skyrocketed Similarly, in the Mekong Delta, the price of green vegetables also increased sharply. The price of collard greens was 18,000 VND/kg, an increase of 4,000 VND/kg compared to yesterday, broccoli was priced at 18,000 VND, increased by 4,000 VND/kg, water spinach was priced at 14,000 VND/kg, increased by 3000 VND/kg, and dried vegetables were 12,000 VND/kg. an increase of 2,000 VND/kg, white cabbage 15,000 VND/kg, eggplant 13,000 VND/kg up 1000 VND/kg, chickpeas 22,000 VND/kg up 2000 VND/kg, green onions 22,000 VND/kg… Prices of some fruits kept a slight downward trend. In Can Tho City and many provinces in the Mekong Delta such as Hau Giang, An Giang, Dong Thap… fragrant mangoes, four-quarter mangoes, and Taiwanese mangoes are sold in buckets by farmers to traders and fruit collectors only from 5,000-6,000 VND/kg, while mango selection of grade 1 costs 7,000-8,000 VND/kg. Mangoes are being sold in buckets by farmers to traders at around 10,000 VND/kg; Hoa Loc sand mango sells in buckets for 15,000-22,000 VND/kg. Grade 1 green-skinned pomelo costs 30,000 VND/kg, type 2 costs 25,000 VND/kg, lemon 10,000 VND/kg, jackfruit 12,000 VND/kg. Seafood prices are stable. White meat catfish costs 35,000 VND/kg, farmed snakehead fish costs 48,000 VND/kg, red tilapia costs 54,000-48,000 VND/kg, tilapia costs 28,000 VND/kg, tilapia costs 32,000 VND /kg, discount 2000 VND/kg. The price of meat also kept stable at 120,000 VND/kg for pork leg, 140,000 VND/kg for bacon, 240,000 VND/kg for beef, 2300 VND for industrial chicken eggs/egg, 2200 VND for duck eggs/egg…

Resources: 150g pork belly, 1 melon, 2 dried chili peppers, 2g minced garlic, 5g cooking wine, 2g pepper, a little soy sauce, salt, cooking oil. Making: – Washed and sliced ​​meat, peeled and beveled melon. – Put cooking oil in a hot pan, add garlic and dried chili to stir-fry until fragrant, then add the meat to the island. – When the meat is hunted, add soy sauce and pepper to the island to absorb the seasoning. – Pour the melon into the island, add salt and stir-fry until the melon is cooked. Stir-fried melon with octopus Resources: 250g octopus, 1 loofah, 1 dried red pepper, 3 garlic cloves, green onion, a little salt, 1 teaspoon soy sauce, vegetable oil. Making: – Garlic peeled, sliced. Sliced ​​green onions and red peppers. Peel the melon, then cut it into sticks about 6cm long. Octopus cleaned, cut into medium pieces, boiled in boiling water for about 2 minutes. The boiling water will help the octopus not to release a lot of water when stir-frying. – Heat a pan with a little oil, heat oil for garlic and chili to fry until fragrant. When the garlic is fragrant, add the octopus and 1 teaspoon of soy sauce to the pan, stir for about 1 minute. – Next, add melon and a little salt to the pan. Stir well to infuse seasoning. Because the octopus itself already has a salty taste, care should be taken so that the dish is not too salty. If you find it a bit dry in the pan, you can add a little water to make it easier to cook. When the melon is almost cooked, put the sliced ​​scallions into the pan. Stir until the melon is cooked, then turn off the heat. Melon soup with shrimp Resources: – 200 grams of fresh shrimp – 1 young melon – 1 handful of onions and cilantro – Condiments include: 1 teaspoon of sugar, 1 teaspoon of seasoning, half a teaspoon of monosodium glutamate, half a teaspoon of salt, half a teaspoon of pepper, and 2 tablespoons of cooking oil. Making: Step 1: Prepare ingredients – Fresh shrimp after buying, you cut off the antennae, peel off the shell, then cut along the spine and remove the black thread, then wash it. – After buying melon, peel it off, cut off the stem and wash it briefly with water. – Cut the melon in half and then cut it into slices to eat. – Green onions and cilantro are removed from the base, washed and cut into small pieces. Step 2: proceed to cook soup – Prepare a pot, then start the fire, wait for the pot to be hot, then add 2 tablespoons of cooking oil, then add the chopped onion head and saute it. – When the onion head turns yellow, add the shrimp and stir-fry until fragrant, wait until the shrimp is hunted and fragrant, then put in a pot of 1.2 – 1.5 liters of water and cover with a lid and bring to a boil. – It should be noted that you should let the water boil longer than usual so that the shrimp can be sweet, next you use the patch to remove the foam in the pot of water. – Season with ½ teaspoon of sugar, 1 teaspoon of seasoning, ½ teaspoon of salt and a little of the main noodles. Use a patch to stir well and add the melon. – Boil the soup for about 3 minutes to make the melon soft and then turn off the heat. The melon will ripen very quickly, so you need to be careful not to boil it for too long because it will make the melon unappetizing. – Finally, you pour the shrimp soup into a large bowl, garnish with some cilantro and green onions with some pepper and enjoy the dish. Stir-fried melon with hearts Resources: – 4 melons – 1 pig heart – 4 crushed dried onions – Spices: fish sauce, seasoning powder, main noodles, Chinese flavor, fresh onion. Steps: First, you take the pig’s heart and wash it, cut the heart into 2 and wash it with diluted salt water to remove the bad smell and wash the blood. Place the cleaned heart in a basket to drain. Next, cut into bite-sized pieces, paying attention to thin slices. After that, you marinate the heart with a little fish sauce, main noodles, seasoning powder for 20 minutes so that the heart absorbs the spices, which will make the heart stronger. Watermelon peeled, washed, cut off the two ends, halved and cut diagonally to taste, should not be too thin to avoid when stir-fry the melon becomes mushy. Onions and coriander are picked up roots, washed. Put the pan on the stove and add the oil, when the oil is heated, add 1/2 of the prepared red onions to the pan. When the purple onion is fragrant, add the heart and stir quickly, stir well. Then you put the heart on a plate. You clean the pan, dry it, then heat the pan and add 2 tablespoons of cooking oil. When the cooking oil is hot, fry the remaining onions. Then, stir-fry the melon. Stir-fry until the melon is ripe, then you put all the heart in to taste the seasoning, add fresh onions, the smell of the island, and then turn off the stove. Finally, put the sautéed melon on a plate, put a little smell of ship on the surface to decorate. The sweetness of the melon in harmony with the rich crispy taste of the pig’s heart will make a delicious and nutritious dish for your family. Xiao Bao (Synthetic) Photo: Collectibles

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

Ingredient Ingredients for 2 servings: – 2 chicken thighs – 2 packs of udon noodles – 2 scallions – 100g of shiitake mushrooms – 1 teaspoon of ginger – 2 cloves of garlic – 400 ml of chicken juice – Seasoning: soy sauce, vegetable oil, salt, pepper Making – Step 1: Food prep: + Remove bones and cut chicken thighs into bite-sized pieces. + Cut green onions diagonally and slice fresh shiitake mushrooms. + Mince ginger and garlic. – Step 2: Fried chicken: Add a little vegetable oil to the pan. Fry the chicken until crispy and golden brown for about 5-7 minutes. + Season with salt and pepper. Remove chicken from pan and drain excess oil on a plate lined with paper towels. – Step 3: Cooking broth: Put a little vegetable oil in a large pot over medium heat. Add minced garlic and ginger, lightly fry for 30 seconds. + Add chicken broth, bring to a boil, then lower the heat and keep it low. Add shiitake mushrooms and cook for 3 minutes. + Season with soy sauce and add salt if needed, then reduce heat to low. – Step 4: Blanch the udon noodles and drain. – Step 5: Enjoy + Divide the noodles and chicken evenly into two bowls, then pour the broth over. Garnish with scallions or eggs if desired. + The dish is ready to enjoy.

You can add this nutrient-rich food to your daily meal with spicy fried calamari. In addition to eating with rice, this is also an extremely mouth-watering snack, a “drinking bait” that cannot be better for husbands. How to make spicy fried calamari is not difficult. Resources: – 500 gr of ready-made scad fish thác – Green onions, purple onions – Horny chili, hot chili -Condiments: Sugar, pepper, seasoning Processing: – Onions washed and cut into small pieces. – Red onion peeled, smashed, minced. – Put the fish meat in a bowl with 1 tablespoon seasoning, 1 teaspoon pepper, 1/2 teaspoon sugar, 1 tablespoon red onion, 1 tablespoon green onion, minced garlic, 1/2 teaspoon minced chili and then use a spoon several times for the fish cake to absorb the seasoning, chewier and more delicious. -After the fish is finely fried, roll the ball and then flatten it, put it on a plate to prepare for frying. Note that you should apply a thin layer of oil on your palm so that when you roll the fish ball, it will not stick to your hand. – Heat oil on medium heat. When the oil is hot, put the fish cakes in and fry them until golden on both sides. When frying, it should be turned over often to cook the fish evenly and not burn. When cooked, remove to a plate lined with paper towels to absorb oil. Fried calamari, hot and spicy, with a characteristic aroma, served with chili sauce, you just want to eat it non-stop. Minh Hoa (th)

Resources: – 500 gr tilapia or copper – 1 piece of fried fish cake – 3 ripe red tomatoes 1 mint plant (along the mosquito net) – 1 bunch of spinach or need water – 1 bunch of dill – 1 handful of green onions – Red onion, minced garlic – Vinegar suddenly – Crispy flour – Fresh vermicelli Making: Step 1: Clean the fish, prepare it with salt, and then use a knife to slice the fish meat. Sliced ​​fish fillets to eat. The bones and fish head are cut into pieces and then marinated in a little seasoning and fish sauce to cook the broth. Step 2: Prepare vegetables Thinly sliced ​​tomatoes. Pickled vegetables are washed and dried, when eaten, blanched in boiling water. Along the mosquito net, remove the skin and cut into 2-3 pieces to taste. Scallions, dill, finely chopped. Step 3: Stir-fry garlic and onion, add the fish bones to the island, add water and 1 tablespoon of salt to cook on low heat for 30-40 minutes until the fish is soft. Add some crushed ginger and 2 purple onions. Remove the fish bones. The fish fillet is marinated in a little salt and ground pepper, covered with deep-fried flour and then fried with low heat until the fish is golden, then take it out and drain the oil. Step 4: Sauté garlic for tomatoes and stir-fry with 1/2 teaspoon of seasoning, 1/2 teaspoon of sugar, stir-fry until soft, then turn off the heat. Reheat the broth and then add the sautéed tomatoes, season with sugar, vinegar, fish sauce, seasoning seeds for a sweet and sour taste. You can replace vinegar with lemon or not, depending on your preference. Step 5: When seasoning is complete, add the long side and cook for 3 minutes. Lower the heat to the lowest to keep the broth hot. Blanch the vermicelli through boiling water and then put it in a bowl, add fried fish, sliced ​​fish cakes, boiled vegetables, green onions and dill. Pour the sweet and sour broth along with the mosquito net into the bowl to complete. When eaten with chili sauce. Finished Products: A delicious bowl of vermicelli with perch has a clear broth, hot fish with a delicious flavor that stimulates the taste buds. According to the Star

1. Milk oysters 1kg 2. Dried onions, green onions, cooking oil, roasted peanuts… Depends on taste Steps 1. Preliminary preparation of oysters 2. Frying and roasting peanuts 3. Grilled oysters and greased onions 4. Grilled oysters Prepare materials 1. Milk oysters 1kg 2. Dried onions, green onions, cooking oil, roasted peanuts… Depends on taste I thought that grilled oysters with onion fat was difficult to make and had to go out to eat, but now you can make this dish by yourself thanks to an oil-free fryer. How to make grilled oysters with onion fat in an oil-free fryer 1 Processing oysters Wash oysters, put them in the microwave for a few minutes on medium to open their mouths and make them easier to pry. Photo: Vo Thi Thu Huyen 2 Onions and peanuts Fried onion: Thinly sliced ​​purple onion, mix 3 to 4 tablespoons of cooking oil and a little salt into the red onion and then put it in an oil-free fryer. The first time to the temperature of 160 degrees Celsius for 10 minutes, the second time to the temperature of 140 degrees Celsius for 10 minutes, the third time to the temperature of 140 degrees Celsius for 5 minutes. Between times, you have to stir the onion. Roasted peanuts: Peel peanuts for 1-2 minutes and then shake to let the peanuts fall off. Put peanuts in an air fryer and heat at 160 degrees C for 12 to 15 minutes. 3 Pre-grill the oysters and grease the onion Grilled oysters: Line with foil and put oysters in an oil-free fryer, preheat oysters at 200 degrees Celsius for 5 minutes. Make onion fat: Put a little cooking oil in the pan, add finely chopped scallions until the onions are cooked, then turn off the heat. Photo: Vo Thi Thu Huyen 4 Grilled oysters Drizzle onion fat over oysters and bake for about 5 minutes at 200 degrees Celsius. Sprinkle with chopped onions and roasted peanuts and you’re done. When eating, squeeze more lemon to make it delicious! Photo: Vo Thi Thu Huyen Photo: Vo Thi Thu Huyen Soft fragrant oysters eaten with fried onions and roasted peanuts are delicious. Photo: Vo Thi Thu Huyen Delicious and eye-catching finished products are not inferior to other products. Photo: Van Mac This dish that is used to eat and drink is standard without adjustment. Photo: Quyen Vu With a small oil-free fryer and small-sized oysters, you can make more than 10 oysters at a time. Photo: Kim Oanh Vo. Wish you success with how to make grilled oysters with onion fat in this oil-free fryer! According to the Vietnamese life

Illustration. Image source: Internet Resources: Sausage 500g Cheese slices 3 slices Cheese yarn 200 gr Cabbage 150 gr Baro onion 20 gr Chilli powder 1 tbsp Soy sauce 2 tablespoons Chili sauce 1 tbsp Ketchup 1 tbsp Green onion 1 branch Cooking oil 2 tablespoons Sugar 1 tbsp Cabbage, baro onion, scallions washed and drained. Then cut the cabbage into bite-sized pieces, the baro onion is sliced, and the green onion is finely chopped. Cut the sausage in half and then cut parallel lines on the face. Put in a bowl 1 tablespoon sugar, 1 tablespoon chili powder, 2 tablespoons soy sauce, 1 tablespoon chili sauce, 1 tablespoon ketchup and 100ml water, stir well to dissolve the mixture. Heat a pan on the stove with 2 tablespoons of cooking oil over medium heat. Heat oil for 500g sausage and fry until golden brown on both sides. Then continue to add the prepared sauce, 150g of cabbage, 3 slices of cheese and 20g of baro onions and stir well. All the ingredients have been soaked in seasoning, then evenly cover 200g of shredded cheese on the surface of the sausage on medium heat. Then close the lid for 5-7 minutes until the cheese melts, then taste the seasoning and turn off the heat. Sausage salad Illustration. Image source: Internet Resources 2 cups sausage 1/2 cup sliced ​​tomatoes 1/2 cup diced onion 1 teaspoon green onion 2 tablespoons finely chopped chili 1 tablespoon delicious fish sauce 1.5 teaspoons of sugar Juice of 1 lemon, 1 teaspoon finely chopped coriander Making: Sausage in a pot of boiling water boiled for a few minutes, cut the sausage diagonally into thick pieces. Put sausage, onion, green onion, chili, tomato in a bowl Mix sugar, fish sauce and lemon juice in another bowl, stir until dissolved. Pour water and mix well on the bowl of sausage, mix gently, scoop out onto a plate, sprinkle coriander on top and enjoy. Spaghetti with tomato sauce Illustration. Image source: Internet Resources: 1 pack of noodles 1 box of ketchup Sausage 1 onion, minced garlic Spices, seasoning, pepper Making: Make small slits at one end of the sausage, so that the new sauce is delicious and the spices are absorbed. Bring the water to a boil and drop the noodles on the ceiling Add oil and saute garlic until fragrant. Then add the minced onion to the island, add a little seasoning. Next, add the sausages to the island, then pour the ketchup over. Then immediately add noodles, stir, add seasoning just enough, about 5-10 minutes is okay. Remember to sprinkle pepper when you take it out. If you like the greasy taste, before you add the noodles to the sauce, you can add some fresh cream. And to be more Italian, I can also buy some special seasoning for making pasta.

Prices of many types of leafy vegetables soar Similarly, in the Mekong Delta, the price of green vegetables also increased sharply. The price of broccoli is 20,000 VND/kg, an increase of 2,000 VND/kg, broccoli is 20,000 VND, an increase of 2,000 VND/kg, water spinach is 14,000 VND/kg, 3000 VND/kg, and spinach is 12,000 VND/kg, 2,000 VND/kg. , white cabbage 15,000 dong/kg, eggplant 13,000 dong/kg, up 1000 dong/kg, chickpeas 22,000 dong/kg up 2,000 dong/kg, green onions 22,000 dong/kg… Prices of some fruits keep trending sideways. Fragrant mangoes, four-quarter mangoes, and Taiwanese mangoes are sold in buckets to traders and fruit collectors from 5,000-6,000 VND/kg, while mangoes of grade 1 are priced at 7,000-8,000 VND/kg. . Cat Chu mango costs 10,000 VND / kg, acacia mango costs 5000 VND / kg. The price of jackfruit continued to decrease to 10,000 VND/kg, down 5000 VND/kg. Seafood products prices are stable. Pangasius white meat costs 35,000 VND/kg, farmed snakehead fish costs 50,000 VND/kg, red tilapia costs 45,000-48,000 VND/kg, tilapia costs 28,000 VND/kg, tilapia costs 32,000 VND /kg, discount 2000 VND/kg. Currently, the price of live pigs has decreased by nearly 20,000 VND/kg compared to the same period last year. Live hog price in many localities in the Mekong Delta is only 70,000-71,000 VND/kg, this is also the lowest price in more than 12 months. The price of meat also remained stable at 120,000 VND/kg for pork leg, 140,000 VND/kg for bacon, 240,000 VND/kg for beef. Ready-made whole chicken costs 125,000-135,000 VND/kg, ready-made whole duck costs 77,000-82,000 VND/kg…

The 1880 restaurant, located in Robertson Quay (Singapore), has officially put on the menu serving three sample dishes, made from chicken … cultured in the laboratory. With an average selling price of about 23 USD, diners will experience the unique flavors of dumplings with chicken with crispy sesame sauce and green onions, phyllo puff pastry with pureed chicken and black beans, or crispy waffles with chicken, spices and hot sauces. Although the price is relatively high, but the three items mentioned above are highly appreciated by customers for their similarity in quality, taste and structure of each muscle muscle. After all, Josh Tetrick – founder and CEO of Eat Just has succeeded in turning the idea into reality. The way to grow cells in a lab to produce chicken is different from using plant proteins to make a product. Because plant proteins are similar in taste to taste, but plant proteins differ markedly on the cellular level. Another convincing point, nutrients that are not synthesized by cells such as iron, vitamin B12 … will be added in the culture medium to create products with nutritional value equivalent to slaughter animal meat. . Singapore has been at the forefront of technology adoption, with the aim of completely transforming the food system, to replace traditional agriculture, and to develop the industry in a more sustainable and humane way. It was also the first country in the world to license the commercialization of laboratory-grown meat. “This will help us say no to deforestation, nor do we need to relocate the habitat of animals or use any antibiotic in livestock. The cooperation with the restaurant 1880 is a historic step, before the dishes are served in Europe, America, or other countries around the world “, Josh Tetrick confirmed. Singapore has been a hub for sustainable foods for many years, with a wide range of startups producing a wide range of goods, from seafood grown in the laboratory to dumplings. from tropical fruits instead of pork. The official licensing of three special chicken dishes is considered a historic landmark of cuisine with the hope of contributing to reducing the environmental damage caused by human agricultural production. Worldwide, there are now more than 20 companies testing the development of laboratory cultured chicken, beef, and fish products, in the hope of entering the slaughter meat substitute market, it is estimated. is worth up to $ 140 billion by 2029.

Shoyu Mame Honpo Omotesando shop near Kotohiragu Shrine (Kotohira town, Kagawa prefecture, Japan) attracts many customers to visit when selling scallion cream with soy sauce This unique ice cream is inspired by Udon noodles – a specialty of the Kagawa region The cream is whipped from an egg, then combined with ginger juice and shaped like a Udon noodle. When eating, sprinkle a little green onions and sprinkle soy sauce on top The taste of this dish is very special, it is the combination of the fatty taste of custard, the mild spicy taste of ginger juice with soy sauce, fragrant scallions. At 350 yen, this dish is perfect for those who don’t like sweets and still want to eat ice cream in the summer At Nagamine Seicha Tabata Ice Cream Shop (Tokyo) – which specializes in selling green teas from Shizuoka Prefecture, recently launched a cream covered with green tea powder is extremely unique. At first glance, the cream is no different from the traditional ice cream cone. However, in fact, after putting the ice cream in the cone, the owner of the shop forcefully sprinkle a lot of green tea powder on top of the cream. The eater casually enjoys it without any precaution, so the first bite will cause a choking cough. Even when diners eat carefully, it is inevitable to choke, causing the dough to splash, onto the clothes. Despite falling into the “half crying and half laughing” scene, reluctantly becoming the “victim” of the above store, the customers are not angry but also expressed interest in this special version of ice cream. In addition to covering too much green tea powder, the dish also impresses with a smooth, supple cream like gelato. Currently this unique ice cream is sold for about 250 yen / tree Japan is probably the country with the most exotic ice cream dishes, one of which can be added wasabi ice cream to challenge many culinary devotees. The Japanese mustard root is the pungent ingredient for this exotic ice cream The ice cream has a cool green color. Bite a piece, diners can feel the pungent taste of wasabi and the rich, creamy flavor of the milk. The Gilro Festival is one of the most interesting festivals in America. When you come here, visitors can watch impressive performances, participate in many unique games and enjoy garlic-related dishes such as garlic toast, garlic sausage, garlic popcorn … especially the garlic cream Garlic ice cream consists of ice cream flavored with vanilla, honey and garlic. This dessert is also used as a sauce for some meat dishes such as steak, barbecue If you are not familiar with the combination of the characteristic sweetness and pungent garlic flavor, you should consider before enjoying this ice cream. Philippines is also famous for many unique ice cream dishes, one of which is tilapia ice cream At first glance, many diners will think the dish with a fishy smell is difficult to eat. However, in fact they have a pleasant aroma, a greasy appeal The ingredients that make this unique ice cream include pureed anchovies, whipped cream, condensed milk, fresh milk, some crushed walnuts and cheese. In addition, when coming to the Philippines, visitors can enjoy the mango cream with shrimp paste Sour mango taste combined with salty shrimp paste brings a new feeling to the cool ice cream However, if you are not someone who likes to eat fish sauce or fish dishes, this dish will be a very difficult challenge.

Illustration. Photo source: Internet Resources: Duck eggs: 4 Onion: 2 medium bulbs Scallion: 1 handful Cilantro: 1 bundle Spices: seasoning seeds, cooking oil, pepper … .. Scallions washed, chopped. Cilantro washed, chopped. Eggs break each egg into a small bowl and then pour it into a large bowl, avoiding the damaged fruit that will damage the whole egg bowl. (Mothers remember that when the eggs are broken, they should not be eaten because at that time in the egg will produce a lot of toxins) Add onions, scallions, and coriander, beat them well with eggs and season well. In a hot oil pan, fry each teaspoon of eggs, let the heat simmer so that the eggs and onions are just cooked, the outside is golden brown, picked out, and put on a paper blotter. Serve hot plates with lucky water, vinegar, and chili. Chicken fried with pineapple Illustration. Photo source: Internet Resources: 250g chicken breast 1 bell pepper 250g fragrant 5g ginger Minced garlic, minced ginger (optional amount) Spices: Tomato sauce, soy sauce, salt, cooking oil Making: First, you cut the pineapple and bell peppers (remove the seeds) into bite-sized pieces. And your chicken breast is also chopped, then marinated with 1.5 tablespoons soy sauce and ½ teaspoon of salt for about 15 minutes. You put the oil pan on the stove, when the oil is hot, let the marinated chicken fry for 7-8 minutes, then take out to drain the oil. After that, you put the chicken back in the pan with bell peppers and cut fragrant. Continue to stir-fry until the chili is tender, season with 3 tablespoons of tomato sauce, 1.5 tablespoons of soy sauce, 1.5 tablespoons of sugar, minced garlic and minced ginger. Finally, you stir to allow the taste, then turn off the heat. That is done Squash soup with shrimp Illustration. Photo source: Internet Resources: 1 squash, 10g shrimp. Scallions, cilantro, spices Making: Squash, preliminary processing, cut into small pieces to taste. Peeled shrimp, remove the head and legs, wash the prawns and crush them slightly, season with salt, fish sauce, sugar, pepper, seasoning powder, leave for 15 minutes to soak the spices. Scramble with a little oil, then stir-fry the prawns. Add enough water. Boil water, remove all foam, cook the zucchini to cook, taste to taste.

Illustration. Photo source: Internet Resources: Tomatoes: 3 fruits Pork tenderloin: 200gr Scallion, onion, seasoning powder, fish sauce, cooking oil. The pork tenderloin washed, minced, washed tomatoes, cut into areca segments, washed green onions, sliced. Non-fragrant onions for meat and a little fish sauce to stir-fry. Add tomatoes to medium fry, pour boiled water. After boiling water seasoning seasoning seasoning, fish sauce has just eaten, then drop onions and turn off the heat. Minced pork tomato soup is one of the most popular and easiest dishes in everyday meals. This dish will bring delicious taste, eat forever regardless of hot or cold weather for your loved one. You can serve this soup with crispy shrimp for a more rounded meal. Clam sour soup with pineapple Illustration. Photo source: Internet Resources: 1kg of fresh clams; half a pineapple, 2 tomatoes Lettuce, onions, dill, 2 crocodiles (or 1 tamarind), 1 dried onion Fish sauce, soup powder, seasoning seeds. Making: Washed tomatoes, 1 citrus fruit, 1 diced fruit. Shredded onions, crushed ginger. Ham, onions, dill washed, chopped. Clam washed, put in a pot, filled with water and then boiled a few grains of salt. When the clam opens your mouth, turn off the stove, take out the meat, marinate it with fish sauce, main noodles, soup, 1/3 of the dry onion to infuse the spices. Clam boiled water is poured into a bowl to settle the sediment. Heat a little cooking oil in a saucepan, add the rest of the dried onion to non-aromatic. Stir in tomatoes. When the tomatoes are ripe, add the clams. Stir well for 2-3 minutes, then scoop out all clams and tomatoes. Pour the bowl of water to boil clams into the pot, paying attention to remove the sediment below. Drop 2 crocodile fruits, pineapple slices into small pieces and boil for about 10 minutes. Then add clams and tomatoes to add areca segment and cook for another 5 minutes, seasoning to taste the spices you eat. Add onions, ham, fennel and then turn off the heat. Ladle soup into a bowl, eat hot. Sour soup with snakehead fish Illustration. Photo source: Internet Resources: Snakehead fish: 1 fish, about 700 – 800g (choose fresh, firm fish to cook the best soup) Pineapple: ¼ fruit Tomatoes: 2 fruits Okra: 5 fruits Along the net: 2 branches Bean price: 100g Sour tamarind: 50g Scallions, cilantro Spices: fish sauce, salt, sugar, monosodium glutamate, seasoning seeds, pepper powder, chili powder, chili powder, cooking oil, onion, garlic Making: Dried onion, garlic: cleaned, minced Snakehead fish: cleaned through salt, washed with water, sliced ​​to taste, cut lightly on each slice to allow the fish to spice up. Season the fish with ½ teaspoon of chopped garlic onion, 1 teaspoon of seasoning seeds, ½ teaspoon of fish sauce, ½ teaspoon of MSG, ½ teaspoon of cooking oil, ½ teaspoon of pepper for about 15-20 minutes. Pineapple, okra: cleaned, sliced ​​diagonally. Tomatoes washed, add areca zone. Along the mosquito net: strip off, cut thin, squeeze through with a little salt, rinse, blanch with boiling water, drain. Bean sprouts: washed, separate. Aromatic herbs: Clean, finely sliced. Sour tamarind: Soak with warm water, pickle to melt tamarind meat, remove seeds, extract water. Non-aromatic 1 teaspoon garlic minced onion with cooking oil, add ½ teaspoon of paprika to create color. Add the fish to the island lightly, then add the water to cook the soup, add the sour and fragrant tamarind juice, you can add your own bone broth to add sweet soup. Until the water is boiling, use the racket to remove all the bubbles from the top to make the broth clear. Water boils for about 3 minutes, fish is about to ripen, add tomatoes, okra, along the mosquito net, bean sprouts. Season with ¼ teaspoon of salt, ½ teaspoon of sugar, 1 teaspoon of seasoning seeds, and teaspoon of MSG to taste. When the soup is done, turn off the heat, add the scallions, cilantro and pepper to stir and scoop it into a bowl to enjoy. Snakehead fish sour soup is a very suitable and nutritious dish for the family’s daily meals, especially those in hot weather.

1. Duck cooked with fresh bamboo shoots Resources: – Duck meat: 1kg – Fresh shoots: 500g – Fresh onion, dried onion, ginger, Chinese aroma (cilantro) – Spices: Salt, soup powder, seasoning seeds, sugar, fish sauce. Process materials: – Use salt to rub the duck meat and then wash it again to reduce the smell of duck. (You can replace salt with wine and ginger, and the duck will be cleaner.) – Duck cut into bite-sized pieces, then marinate with 2 chopped dry onions, 1/2 teaspoon of salt, 1 teaspoon of flour, 1 teaspoon of seasoning seeds, mix well for 15-20 minutes to absorb spices. – Bamboo shoots to boil for 5 minutes, when boiling, open the lid of the pot, then bring out to wash. Then boil again 2 times as the first time to remove toxins in bamboo shoots. Next, you tear off the old part and tear it into strands, cut into bite-sized pieces. Steps to cook bamboo shoots – Put the marinated duck in a sautéed pot to tighten the meat, then pour about 1 liter of water and 1 piece of ginger to boil the duck for 15-20 minutes. When boiled, less foam to make the water clearer. – While boiling the duck, place the pan on the stove to not fragrant onions, then put the bamboo shoots in the pan, stir well with 1 tablespoon of flour, 1 teaspoon of seasoning seeds, draw 2 more teaspoons of broth in the sauté duck for about 10 minutes. – Pour sautéed bamboo shoot pan into the duck pot, add water and boil for about 10 minutes, taste the spices to medium. Add the scallions and Chinese aroma (cilantro), cut the chunks and turn off the heat. 2. Stir-fried goose meat Fried goose meat ingredients Grilled pork ribs: 500gr Lemongrass: 3 branches Chili: 1 fruit Sweet chili: 1 fruit Purple onion, garlic, roasted sesame Scallions, coriander, cilantro Spices: fish sauce, soup powder, ground pepper, monosodium glutamate, … How to make stir-fried goose at home Step 1: Preliminary processing of raw materials – Washed goose meat. Next, you use white wine and ginger beaten and rub evenly on the meat to deodorize. After that, rinse the meat with water and cut into bite size. – Purple onion, peeled garlic, chopped. – Scallion, coriander, cilantro washed, then chopped. – Lemongrass, crushed, chopped. – Washed, sliced ​​chili peppers. – Wash and cut sweet chili peppers. Step 2: Seasoning Put the goose meat in the bowl, add lemongrass, shallot, garlic, ground pepper, fish sauce, soup powder, monosodium glutamate and a small teaspoon of cooking oil and mix well. Marinate the goose meat for 30 minutes to allow the spices to penetrate the meat. Step 3: How to make stir-fried goose meat – North pan on the stove, add cooking oil and non-fragrant onion, minced garlic. – Next, you add the meat and stir-fry, stir well. – When the meat is hardened, lemongrass turns yellow, add chili and sweet pepper, stir well. – Finally, you season to taste, add scallions, coriander, coriander and sesame seeds on the island quickly and then turn off the heat. 3. Sour crab and sour soup: Ingredients for sour crab soup: + Field crab: 400gr + Tomatoes: 2-3 fruits + Cajeput / Green tamarind fruit: 2-3 fruits depending on type + Lemon juice + Cilantro + Green onion, purple onion How to make crab soup as follows: To cook the most delicious crab soup, you should choose to buy raw crab instead of the one sold at supermarkets, choose medium and strong ones, don’t choose big crabs because big crabs are usually farmed crabs! – Wash the crabs, remove the apricots, the crab meat in the blender, then take the crab bricks to separate them into a separate bowl. – For a sufficient amount of water to puree crab. Before filtering the clear water, you should add more water to the crab, this helps the crab not to be thick and easy to filter, if your family wants to eat more soup, you can add more water. – Strain the crab broth through the sieve. Each time filtered out, continue to add a moderate amount of water to the crab carcass, stirring with chopsticks to still filter the broth. You do it about 3 times. – For chopped purple onions, tomatoes in a softly ripe pan, add 2 teaspoons of seasoning seeds to tomatoes, then add crab bricks to the island and tomatoes to make a paste, then turn off the heat. – Put the filtered crab water on the stove, add 2 teaspoons of seasoning salt, 2 teaspoons of seasoning seeds to boil. Be careful not to over-boil the soup will overflow and break the crab meat. – Cut the crocodile or put tamarind in a pot of soup, when ripe finely to make the crab broth sour. – Cut cilantro and scallions into the crab soup pot, put the crab and tomato mixture in the pot. Note, you should not use chopsticks or a spoon to stir because that will break the crab meat. The cilantro will give the crab soup a distinct aroma compared to the scent of green onions. Cooked cilantro is safer than cutting raw into soup. – Boil the crab soup pot again, then turn off the heat. After that, add spices to your family’s mouth. Gently scoop the crab broth into the bowl, being very careful with the crab meat not to break. You can squeeze more lemon juice and the soup will be much more sour and fragrant. 4. Fried Thien Ly flowers with shrimp Resources: Shrimp 100 gr Natural cotton 250 gr Seasoning seeds 1 teaspoon Salt 1/2 teaspoon Cooking oil 20 ml Garlic 1/2 bulb Ginger 1/3 tubers How to cook Thien ly fried shrimp
Preliminary processing of shrimp: Cut off the shrimp head, peel off the shell, then use a small knife to cut a line along the spine to get the shrimp thread, you use your hand to gently squeeze the shrimp body so that the shrimp stick out a little, then remove it with your hand. Shrimp wash, drain. You marinate the prawns with a little bit of gum, some monosodium glutamate, and 1 teaspoon of fish sauce. Preliminary processing of other materials: Thien ly cotton you wash, drain and soak in salt water for about 10 minutes and then rinse with water. The garlic you peel is crushed and then chopped up, peeled, cut into small fibers. Carrots peel, trim the petals and cut into thin pieces about 0.2 mm. Sauteed Thien Thien: You put the oil in the pan and then fry the garlic until it is fragrant, then add the marinated shrimp and stir-fry. You in turn add ginger and carrots cut flowers to stir fry. Finally, you put the natural cotton and stir-fry and season the remaining seasoning seeds, 1/2 teaspoon of salt and a little MSG to taste. You stir-fry until natural cotton is soft and ripe, then turn off the heat. 5. Sour rib soup: Raw sweet and sour crocodile cooking ribs 600g ribs (You must choose young ribs to make the soup sweet) 5 crocodiles 2 tomatoes 1 dry onion Scallions, Chinese scent Spices: MSG, salt, pepper, cooking oil How to cook sweet and sour crocodile ribs Step 1: Ribs after buying, washed, then blanched with boiling water and salt. Rinse with cold water, then put in the casserole pot. Step 2: At this time, bring the crocodile to shave it off, wash it, and then scrape the body. Onions and scent picked up and washed, then cut into small pieces. Dried onions, peeled and sliced. Tomatoes are also washed and sliced ​​into areca zones. Step 3: Add the dried onions to fry, then add the ribs to fry. Stir fry until you see the ribs tighten, add about 1 liter of water to the pot and cook until it boils. During cooking, if you notice bubbles emerging, take them out. Next you let the crocodile cook together. Step 4: Cook for about 25 – 30 minutes, then you take the crocodile out a crushed bowl to filter the sour crocodile juice and put the filtered crocodile water into the pot, seasoning to taste the spices to taste. When the soup boils again, add the chopped onion and scent. Turn off the heat and let the bowl enjoy. Tune (Synthetic) Photo: Collectibles

Ingredients for pineapple clam soup 1kg of fresh clams
1 pineapple
2 tomatoes
1 dry onion
Scallions, laksa leaves
Spices: cooking oil, seasoning powder Delicious dishes every day: Clam soup with pineapple. How to make pineapple clam soup Clam rinsed through a lot of water, if the clam wants to release the sand, soak it in warm water about 50 degrees Celsius (if it gets hotter, the clam will die easily) or soak it in water to wash the rice for 1-2 hours. After that, you bring the clam to boil, decant the clear water, wash the intestines again.
Dried onions peeled, washed, chopped. Washed tomatoes, a citrus fruit, a diced fruit. Pineapple peeled and sliced ​​to taste. Green onion, cut root vegetables, washed, chopped.
North the pot on the stove, heat the oil, fry the dried onion, then add the tomatoes and stir-fry, add a little seasoning powder, then add the clams to the fry, and pour into a bowl of bowl.
Pour clam water into the pot and then bring the pineapple to boil for about 10 minutes. When the soup is boiling, add the tomatoes and then the fry. Seasoning to taste. Turn off the heat, put the soup in a bowl, sprinkle green onions and herb leaves on top, use hot.

Resources: – 500g instant ham or bacon – 300g coconut rice, shaved off the skin – 100ml of coconut water – 2 tablespoons oyster oil, a few drops of coconut milk color, seasoning seeds, soy sauce, spices Making: The meat you shave, wash, and then cut into 2x2cm squares. Washed coconut rice cut long pieces. Marinate meat and coconut with oyster oil, coconut water, seasoning seeds and spices for 20 ‘to infuse. The meat is absorbed, you put the meat on the stove to cook the meat and then add about 2 tablespoons of soy sauce. Stir the meat to infuse the spices, then add the coconut water to the boil, then lower the heat to a simmer. When the water in the pot is almost empty and slightly greasy, the meat is soft and the fat is clear, the piece of coconut rice is sticky and greasy enough to meet the requirements of the delicious coconut stew. Braised meat finished with a characteristic golden brown color is very beautiful, can be eaten with hot rice, sticky rice or bread, white porridge is very suitable. Pork ribs rim with coconut milk Resources: – 600 grams of pork ribs – 150 ml of coconut milk – 2 tablespoons fish sauce – 1 tablespoon sugar – 3 minced garlic cloves – 1/2 teaspoon of seasoning powder – 1 chopped purple onion – 1 chopped chili pepper 1/2 teaspoon pepper Making: – Step 1: Wash the ribs into a bowl and add a little salt, seasoning powder, pepper, garlic and onion, then mix well, marinate the ribs for 15 minutes to infuse spices. – Step 2: Put 1 teaspoon of cooking oil, 1 teaspoon of sugar in a small saucepan and turn on the low heat to turn the color of the cockroach into the frying ribs. – Step 3: Add coconut milk, fish sauce and stir, then add a little water, break the lid and simmer for the ribs to boil, then turn on low heat. – Step 4: Rim until the sauce matches and the ribs are beautiful golden brown, just soft, season to taste, add chili and chopped green onions, then turn off the heat, scoop the ribs with coconut milk. to disc. Young coconut sweet soup with pandan leaf jelly Resources: – 400g copra – 1 bunch of pineapple leaves – Curettage coconut – Jelly powder – 300g white sugar – 100g of semolina Making: Step 1: Grind the pandan leaves – When you buy the pandan leaves, wash them and cut them into small pieces. – Then you put in a blender, puree with a little water. Then you filter the crushed pineapple leaves through a sieve, take out the juice and remove the body. Step 2: Cook the pandan leaf jelly – You put the jelly into a large plate and mix well with 100g of sugar. Then, you boil about 600ml of water, when the water is boiling, you add the mixture of jelly and sugar. – Note, you should slowly, just put in you while using the patch to stir until the jelly and sugar dissolve completely, otherwise it will be clumped. – Next, you add the pineapple leaf juice just ground in step 1, stir well and pour the jelly into the mold. You can use a round shape, a heart shape, or a star or put it in a plate and cut it later. You wait until the jelly is frozen, then cut the jelly into long strands. Step 3: Cook the semolina – You let the tapioca flour soak in water for about 15 minutes and then take it to drain. – Boil a pot of water, then add the semolina, cook over low heat until the semolina turns clear, no more opaque. When the semolina is cooked, remove the semolina. – While you are waiting for the semolina to be ripe, you can wash the young copra and cut it into strands. Step 4: Cook young coconut tea with pandan leaf jelly – You put the grated coconut into the bowl and then knead with warm water, squeeze the coconut milk. Or you can use a box of coconut milk as well. – After that, you put the filtered water in the pot, boil it, and then add the semolina. Next, you add 200g of sugar and squeezed coconut milk, stir well. – When the coconut water boils, add the coconut fibers to the same amount of salt to make the tea taste better and stir well. Cook tea for about 5 minutes, then turn off the heat. Step 5: Complete – You take out the jelly mold to take out the pineapple, cut it into strands like young coconut fibers to make the tea look more beautiful. – After that, wait until the tea cools, then you put the pandan leaf jelly in the pot and stir it up to be finished! – If you like, you can add crushed roasted peanuts and roasted yellow sesame seeds on the tea surface to create an attractive fragrance. Sweet coconut sweet soup Resources: – Young copra: 100g – Grated coconut: 50g – Coconut milk: 70ml – Fresh milk without sugar: 300ml – Powdered energy: 200g – Sugar: 50g – Condensed milk: 40g – Ice shavings: 1 tray Making: Heat unsweetened fresh milk in warm form 30-40 degrees C. Then turn off the heat, mix with condensed milk to create a mild sweetness. Next, blend coconut milk, 20-30g sugar and grated coconut together for a smooth consistency to create a thick consistency. Mix the milk mixture into the smoothie, stir gently. So you have a delicious coconut porridge product for the next step in coconut pickling. Do not overheat or boil the milk, the milk will lose its substance, have a burnt smell and become dizzy. Do not use up the grated coconut, you should leave a little to mix with the dish will be very delicious and create a roughness. The sugar used in smoothies is the white diameter, giving a dish milky white color. If you use brown sugar, the juice will have an unattractive yellowish-yellow color. Mix the flour with 5 – 10g of sugar to make the pearls taste slightly sweet. Boil the water very hot, pour it slowly into the flour mixture, mix gently with spatula until a smooth dough is formed. Squeeze the dough into small balls and boil for 10-15 minutes. Take out the pearls and put them in cold water to make the pearls clear and chewy. Bubble dough can only use hot water, if you use cold water, the dough will not form a block, but a thick melted mixture, not forming. Do not add too much sugar to the flour, as there will be condensation when mixing the flour. For easy mixing of dough, you can wear nylon gloves and knead lightly. The dough is when it has the same plasticity as a child’s clay, avoid kneading too long, the dough will be bottle. It is possible to boil the pearls more carefully so that when facing a cold environment, the pearl will be moderately soft without being hardened encounter ice when eating pickled coconut. Cut young copra into thin, long pieces to taste. Delicious young copra will have a very mild sweet taste, smooth but cool like a jelly, without a sour odor and has a milky white color. You turn the ingredients you just made into the bowl, add crushed ice and fill with coconut porridge. Jinn (Synthetic) Photo: Collectibles

Living in Japan, in addition to focusing on studying and researching, international student Thien Duc is very passionate about cooking. Thien Duc regularly shares pictures of his meals, dishes, pastries on Facebook and is loved by many people. Thien Duc is passionate about cooking, and loves to make cakes. Recently, 9X has suggested how to make many very attractive vermicelli dishes, everyone who sees it must also crave, you can refer. FISH NOODLES Resources – Red snapper 300 grams – Head or fishbone – Noodles – Tomatoes – Bamboo shoots – Spices – Dill vegetables, scallions, … raw vegetables served Processing – Onions, dill, washed and chopped cilantro. Wash tomatoes and bamboo shoots, add pieces to taste. – Fish heads and fish bones fried gold through cooking oil, for more fatty taste as well as de-fishy. – After the frying is finished, bring it to cook broth, taste the spices to taste. – The fish meat is divided into 2 parts, one part is sliced ​​into thin pieces, the other part is used to make fish cake. – The fish is sliced ​​into seasoned chunks and then rolled over a layer of crispy fried flour, if not, it’s okay to leave it as well. Fried fish meat at this time will taste, not be broken. – The fish cakes you grind the fish meat, season with spices and chopped scallions. Finally add fennel and puree this mixture. After the mixture has stable adhesion, use a spoon to scoop 1-2 tablespoons and press it flat. Fried fish will be delicious fried. – After being simmered, the broth is filtered through the sieve to avoid fish bones. After filtering, add the tomatoes and bamboo shoots to the stew for a while. Taste one last time according to taste and then prepare to eat. – In presentation, the noodles, fried fish, fish cakes, tomato shoots, put on top, add the broth to the cilantro to have a delicious fish noodle bowl. SEARCH BUTTER Resources: – Raw crab – raw spring rolls – 1 egg yolk – tomato – tofu – vermicelli – raw vegetables – onions … How to cook: – After buying crabs, break the legs and the bigger the crabs, put in 1 cup of crabs separately to slice the scallion with onions. Then grind all the parts of the crab thoroughly, the crab shells thrown away. – After finishing grinding, mix with water, then filter the leftover crab residue. If you are afraid that the crushed crab shell is still mixed in, then filter 2 to 3 more times. After the mixture is filtered, add a little salt and cook. Slowly, the crab will float, the more boiling the water will become. – Take out the pot, this time the broth will be clear, set aside to settle down and then go to make the crab. The crab was picked out and put in raw sausages and 1 egg yolk, seasoned with salt and monosodium glutamate, then mixed well and steamed for 30 minutes. – While steaming, the onion is fragrant and then poured crab bricks, it will freeze and form an extremely sweet brick block as shown in the picture. – After the crab is steamed, wait for it to cool, pour out any leaking water while it’s finished steaming, then sprinkle a little crab-colored oil on the surface, at this time it will look as delicious as a piece of fried pies. – The hardest parts are done, now slice tomatoes with onions and pour into a pot of broth to boil, during the cooking process, fry the tofu. Finished fried beans also put in the pot of broth. Add seasoning to taste is finished. – Boil the vermicelli in a bowl, cut the crab pieces out, scoop out the broth, finally put in a spoon of crab bricks on top. Eat with vegetables as you like, if you have a little shrimp sauce will be more delicious. MUSSELS NOODLE Resources: – Clams – Pork skin to grease – Peanuts – Vermicelli, dry rice (cold rice), instant noodles, depending on your preference, whatever you want to eat, taste well, you can eat with everything. – Vegetables: subjects (along the mosquito net), cilantro, herbs of all kinds – Hue – Spices, salt, pepper, monosodium glutamate, chili … Prepare – Soak mussels with fruit chili to let them release sand, eat them clean, help pigs. – The pork skin is sliced ​​into pieces and fried, then fried carefully to avoid oil splashes. You can put the pork skin in the oven 200 degrees at 15 minutes, until it dries up, frying will have less oil splashes. – Peanuts, submerge in cooking oil and add chili powder or cashew oil to make the color more beautiful, until the oil is boiling. – Chopped vegetables into fibers. All vegetables, melons, along the mosquito net are all chopped small enough to mix. Those who have ever eaten will probably remember the mussel vegetables, so it is okay if you do not need to display it. After Thai finished, mix the whole together. Note, when slicing along the mosquito net, soak it with salt water, to avoid blacking but also to reduce itching. – Boil bean sprouts and take them out. – Boil noodles, noodles (depending on your preference). – Wash the mussels poured into 2 bowls of boiled water to get the mussel juice. When it is boiled, it will fall out on its own, just throw it away. The clam has to take its meat out, but it can’t fall off by itself, so this step needs to be patient. When you have a pot of mussel juice, add a little salt and monosodium glutamate. Tasting it sweet is okay. – For oil, garlic, stir fry, pour in mussels. Seasoning with salt, pepper, chili fruit, monosodium glutamate, a little fish sauce. Stir fry until hunted, out of water is fine. Finally, add the chopped scallions, so that the scallions are not crushed. That is done with the fried mussels. – 1 teaspoon and 2 teaspoons of mussel water, stir it up so that it drops the sediment downwards, most of it has sediment or worse than sand so stir well, wait for it to sink and pour it into a new bowl. – Let’s eat it now. 1 pinch of vegetables, vermicelli, rice, noodles (optional), 1 teaspoon of stir-fried mussels, a few pieces of fat, 1 teaspoon of peanut oil. Spices include 1 teaspoon fish sauce, a little MSG, a little fish sauce. Finally, add the cilantro with chopped cucumber, the price is to boil on top. BUTTERFLY Resources – Pig heart, heart, tongue – Vermicelli – Turmeric or turmeric powder – Cilantro, coriander, onions, garlic. – Spice Prepare – Your heart is rough and then washed many times with salt water, if possible, soak with a little white wine to deodorize. After pre-processing, then marinate with spices such as fish sauce, sugar, monosodium glutamate, pepper and turmeric powder. – Onions, garlic with cooking oil and stir-fry your heart, heart and tongue. Cook well, season it if it’s a little salty. – Vermicelli stir-fry with a little turmeric powder for golden vermicelli. In some places, people take fried water to stir-fry it with vermicelli and I encourage you to use it this way. Noodles now taste better, soft, and yellow. – Cut the green cilantro on small vegetables. – For the presentation, let the vermicelli below, stir-fry the heart above, add chopped vegetables and mix up to eat. BUN BO HUE Resources: – Spring rolls – Beef – Pork bones – Crab rolls – Spring rolls – Scallions – Lemongrass, ginger – Hue sauce – Raw vegetables, onions, cilantro Prepare: – Ninh pork bones, legs. Before simmering, boil it once with boiling water to deodorize and make the broth clearer. – While simmering, drop in 5 lemongrass plants, 1 grilled ginger root. Seasoning with fish sauce, monosodium glutamate … – After the broth is fragrant because the broth is removed, filter it through the sieve to make the broth free from sediment. Next, let the beef popcorn and simmer for 2 more hours for the soft corn and the broth to soak the beef. 2 hours later, use a spoon to scoop each ball into the water and continue to boil. – Lemongrass, garlic, chili we bring chopped, fried with cooking oil to fragrant and then put in 3 tablespoons of chili. If you eat more spicy, give more. Spoon 1 teaspoon of Hue shrimp sauce into a bowl, add water and stir to settle the sediment. Pour the broth into the cooking oil and continue to heat the mixture slightly out of water. Then filter this mixture through the sieve and pour into the pot of broth. At this time, the broth pot will have a very beautiful red color, the scent of Hue and lemongrass, especially without the smell of fish sauce. – Picked out the corn and sliced ​​it, cut it into bite-sized pieces. – Presented with vermicelli below, legs, beef and broth. Remember to taste one last time before eating. Add a few crab balls and spring rolls, served with raw vegetables as you like. Good luck!

Resources: – 200g of copper shrimp – 1 pack of fried flour – 1 teaspoon ground pepper 1/4 teaspoon salt – 1/2 teaspoon of seasoning seeds – Chopped scallions – 1 cup of filtered water Making: Shrimps bought and washed through plenty of water. Mix all ingredients including fried flour, water, salt, seasoning seeds, pepper, onions into a even mixture. Put the washed shrimp in, mix well and fry the oil in medium heat, take out to absorb the oil on the paper. Eating with raw vegetables, cucumber, sweet and sour fish sauce is very suitable. Shrimp soup with star fruit Resources: – 200g of copper shrimp – 3 sour star fruit, 2 ripe tomatoes, green onion, guise leaves – 1 teaspoon powdered soup, 1 teaspoon fish sauce, 1 teaspoon sugar Making: – The shrimps are picked and washed, stirred evenly with a pinch of salt. – Star fruit cut off the edge, sliced ​​fruit horizontally. Tomato peeled, cut areca zone. The guise leaves and green onions are chopped, the head is white and left on. – North the pot on the stove to add oil to the aromatic chopped purple onion, pour the shrimp into. After that, add tomatoes, followed by star fruit and sauteed. – Pour 1400ml of water into the pot, season to add 1 teaspoon of soup powder, 1 teaspoon of fish sauce, 1 teaspoon of sugar. – When the soup boils evenly, turn off the heat and add the sliced ​​green onions and guise leaves on top of a few slices of fresh chili. Ladle the soup into the bowl, use it hot. Green shrimp salad Resources: 200 g Shrimps Papaya 1 / 2kg 1 lemon Chili Fried onion Roasted peanut Herbs Other spices Steps: Shrimps must be fresh, washed to drain. Marinate the shrimp with 1/2 teaspoon of salt + 1/2 teaspoon of MSG. Then bring the shrimp to high heat. When the water is depleted, lower the heat and add 1 tablespoon of water ball + 2 teaspoons of sugar and 1 tablespoon of cooking oil to make the shrimp shiny. The papaya portion of the papaya you use is shredded to grate and put in dilute salt water to soak. Then take out the papaya juice to drain the papaya, you should choose the fruit that is red but not too ripe for it to be crispy and sweet. You prepare roasted peanuts and golden onions, if not they can be ignored. Prepare the most raw vegetables, the herbs that create the scent of basil, or cinnamon. And if there is sesame rice paper to serve, the better. Make sweet and sour fish sauce to mix the salad with lemon, garlic, chili and fish sauce, adjusting by cooking a little at a time. When the papaya is finished, add the roasted shrimp. Finally, add chopped cilantro + sprinkle with peanuts and scallions wait a moment for the ingredients to infuse each other. Vegetable salad with copper shrimp Resources: – 1 bunch of water spinach
– 200g of copper shrimp
– 1 lemon
– 1-2 chili
– 1 garlic bulb
– 100 roasted peanuts
– Salt, sugar, water
– All kinds of herbs (basil, oregano, aromatic) Making: Step 1: Morning glory pick up all the leaves, wash them and drain them. Step 2: Boil a pot of water on the stove, add water spinach to boil. Take out water spinach and soak it in boiling water to cool with ice. This will keep the vegetables crispy and green. Step 3: Wash the copper shrimp, add some cooking oil and then cook it. (When roasting teaspoon of seasoning powder), roast dried shrimp and then place on a plate. Step 4: Wash all kinds of herbs, finely chopped. Step 5: Lac brings lies. Step 6: Put the dried water spinach into a clean bowl, add the cooked shrimp with herbs, then slowly add the sauce to mix well (Mix fish sauce: fresh lemon juice (2 tablespoons): 2 tablespoons of sugar : 3 tablespoons of water: 1 tablespoon of flour with minced garlic, chili. (The way to mix fish sauce is only corresponding) you should re-season the salad to taste sour – salty – sweet balance to suit the taste family seasoning). Step 7: Sprinkle roasted peanuts with the rest of the herbs and mix again. Put the spinach salad on the plate to decorate it beautifully and enjoy it. Tieu Bao (Synthetic) Photo: Collectibles

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

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

Save the same delicious food every day for the whole family to enjoy. Sweet and sour squid ingredients 500 gr squid
3 tomatoes
1/2 pineapple
Bell peppers (green, red or yellow)
1 onion
Vegetables need, scallions
Dried onion, garlic, ginger
Spices: Monosodium glutamate, soup powder, salt, sugar, pepper, ketchup. Delicious dishes every day: Sweet and sour squid is very simple. How to make sweet and sour squid Squid remove the ink bag, spine and eyes, then rinse thoroughly with cold water and drain. Remove the skin and crumpled up, then cut it to taste. Boil water, add a little ginger and white wine, let the squid boil for about 1 minute to remove fishy smell. With this fresh ink, you don’t need to peel your skin or remove your eyes.

Cut tomatoes into areca pieces. Pineapple slices to taste. Green, yellow, and red bell peppers cut into square pieces. Onions cut square. Vegetables need, cut scallions. Dried onion, garlic peeled, crushed, chopped.

Sauteed sauce: Put 1 teaspoon of sugar, 1 teaspoon of monosodium glutamate, 1 teaspoon of soup powder, 1 teaspoon of salt, 2 teaspoons of water, 1 teaspoon of vinegar and 2-3 teaspoons of soy sauce in a bowl and stir well.
North the pan on the stove, heat the oil, fry the onion and garlic, then quickly put the squid in the pan over high heat, then pour the squid into the bowl to continue frying the vegetables. Stir fry tomatoes and pineapple first, then add bell peppers, onions, then pour squid and sauce, stir fry, stir well to infuse spices, add a little minced ginger to smell.
Add scallions and celery vegetables, taste the spices again and turn off the heat. Place fried squid on a plate and eat with hot rice.