Yeezy Foam Runner received many criticisms when it first appeared. However, it was sold out after officially hitting the shelves. The $75 shoe comes in beige, red, and black colorways. Since the debut of Yeezy Foam Runner, Kanye West has worn it every time he appears. He also looks for influential celebrities to promote shoes like Justin Bieber. Kanye West and Justin Bieber often wear Yeezy Foam Runner shoes from stage to everyday life. Photo: Shoeaucrecy, Sohu. Dressed in all colors Socks with striking colors will be suitable to coordinate with white Yeezy Foam Runner shoes. If you are a lover of dynamic, liberal style, combine shorts, T-shirts and choose bright socks as the highlight. According to the Sohu , the design of many holes in the upper body helps create maximum breathability. This makes a difference to the Yeezy Foam model and a comfortable feeling for people in hot weather. The color of socks is more prominent on the dominant white background of Yeezy Foam Runner shoes. Photo: Sina, Sohu, Seth Fowler. Coordinate with all styles of pants From casual style to hip hop or casual, these shoes can be combined. Jogger pants, glossy leather pants or sweatpants are cleverly combined by fashionistas with shoes made from seaweed. In fact, some people have tried matching trousers with this model and they do not find it “out of place”. Note, you should choose black, white or gray socks if the clothes have too many colors. Yeezy Foam Runner easily conquers all styles of pants. Photo: YEEZY Palette, Steezystudios, Thestreetseason. How to renew shoes In addition to the simple design of the shoe, many fashionistas have transformed it to be different. You can decorate Yeezy Foam Runner with eye-catching shoelaces or add laces to make your shoes more secure. These creations help your shoes become unique, not “touching” with everyone. Photo: Sohu. Unpack Kanye West’s Yeezy Sandals After selling out on the web, the company announced that Yeezy Slide sandals will be added in June for those who have not bought in time.

This vegetable is described as “straw dry”, pale green in color. When used, vegetables are cut into pieces and soaked in cold water, they will bloom as fresh as if they had never been dried. According to some sellers, sea celery is not only delicious to eat but also very good for health such as anti-constipation, pregnancy care for pregnant women and suitable for dieters… Currently on the market, it is often sold in the form of king vegetables. dried king vegetables and salted and sour pickled vegetables. According to the survey, in the current market, sea salt is sold for 160,000-200,000 VND/kg, especially for dried sea celery, the price ranges from 380,000 to nearly 500,000 VND/kg, depending on the type. With dried vegetables, if you want to eat, you have to soak in water for 2-3 hours, the vegetables will bloom and look like fresh. Just need to wash, cut into 2 knuckles long pieces, it can be processed into all kinds of dishes such as sea urchin stir-fried with beef, sea cucumber salad, … Dried king’s vegetables can be preserved for years without cost. fear of mold, damage. Ms. Loan, a focal point specializing in collecting sea celery for sale in Hanoi market, said sea celery is quite difficult to buy, she also has to collect from many different clues. Therefore, the source of goods is often unstable, returning few times, returning many times. Customers order a lot, the source of goods is less, so customers who want to buy often have to “line up” to order about half a month in advance. When buying dried vegetables, customers should note that the new vegetables are light gray vegetables, the color is still fresh. If seen with the naked eye, the vegetable stalks should be even, not moldy. About scent: must have a characteristic smell of king’s vegetables, no strange smell of fungus or mold. Note when choosing packaged vegetables, you need to carefully look at the expiry date on the product packaging.

Illustration. Image source: Internet Resources: Chicken 300 gr 1 chili pepper Garlic 1 bulb Leaves of jasmine 100 gr Making: Chicken is washed with dilute salt water, cut into bite-sized pieces, drained. Marinate chicken with a little pepper, salt, seasoning, sugar, minced garlic… about 15 minutes for seasoning. Bundle off the leaves, take out the leaves, wash them, take them out into the basket, and gently rub them for stamping. Put a little oil in a hot pot, then add the minced garlic and fry until golden, then add the marinated chicken and stir well until the meat is hunted again. The chicken has been hunted, put 1 amount of filtered water to eat in a large pot and bring to a boil. Boil the chicken for about 1-2 minutes, add the leaves to boil again, seasoning to taste. Seaweed chicken soup Illustration. Image source: Internet Resources: Dried seaweed Chicken (thigh or head, neck as you like) Mushrooms Carrot Making: Shiitake mushrooms and seaweed soak in hot water to bloom, then rinse. Keep some shiitake juice to add to the broth to make it fragrant. Carrots cut into small pieces. Boiled chicken with a slice of ginger and little salt. Skim to clear water. There are two ways, one is to then remove the chicken into pieces, remove the bones. Second, cut the chicken into small pieces from the very beginning, leaving the whole piece in the pot. Boil chicken broth, add to the pot of seaweed soup, shiitake mushrooms, shiitake mushroom juice, carrots. Add salt sauce to taste and wait for the soup to boil again. Can add a little paprika or pepper. Chicken soup with mushrooms Illustration. Image source: Internet Resources: Chicken: 1/2 chicken Shiitake mushrooms: 200g Straw mushroom: 200g (In addition, you can also cook with some other mushrooms such as enoki mushrooms, chicken thighs). Carrot: 1 piece Herbs: Coriander, scallions, ginger, lemongrass Seasoning: White salt, seasoning, pepper, soup powder… Making: You also clean the chicken with salt, ginger and lemongrass and then dry and cut into bite-sized pieces. After chopping, you marinate the chicken with spices + onions + dried garlic and wait for the chicken to infuse for at least 15 minutes. Mushrooms are washed, cut the legs and then soaked in dilute salt water. Fresh shiitake mushrooms, after being washed and dried, use a knife to lightly poke the top of the shiitake mushrooms as shown below to make them beautiful. Peel the carrots, cut the flowers into pieces of moderate thickness. Pickled herbs, then soaked in dilute salt water. Put the remaining garlic and dried onion into the pan and then pour in all the marinated chicken and stir-fry until it’s really good and fragrant. Note that you should stir-fry the chicken with high heat, so that the chicken pieces are slightly scorched, the food will be more delicious. Fried chicken has been hunted, you pour water and stew the chicken for about 30 minutes. When the pot of chicken water boils, add the carrots and simmer until soft, then season to taste. Continue to add the mushrooms and cook until the mushrooms are just cooked, sprinkle the smell and herbs on top of the pot. Stir to make the chicken soup more fragrant and turn off the heat. Ladle the chicken and mushroom soup into a bowl and enjoy in a family meal.

During the festival Fast Company Innovation , Kanye West discussed Yeezy’s transformation. You mentioned shoe making Yeezy Foam Runners from seaweed mixed with EVA material. Seaweed design has multiple holes in the upper body, maximizing breathability. Image: Hypebeast . After the image of this design appeared, Foam Runners received many teasing and disparaging comments. It was put on the scale with the Crocs product. In addition, netizens also think that whoever wears these shoes is quite eccentric. However, the design is still sold out for $ 75. Photo: Sneaker Freaker. Justin Bieber or supermodel Elsa Hosk were seen on the street wearing Kanye West’s seaweed shoes. Experiencers can combine Foam Runners with t-shirts, shorts and socks with outstanding colors. Photo: Sohu, Star Style. “ YZY D Rose coming soon”, Kanye West posted a photo of the strange shoes with the caption. This design is said to be the product of the designer’s collaboration with basketball player Derrick Rose. Many people compare it to the similar look. Thinly sliced ​​potato skewers Photo: @kanyewest, @CRISPYxDRIP. Besides, some other opinions say that the design reminds of fish bones or spaghetti stalks. “Hey Kanye, your taste in clothes and shoes is terrible,” commented one candid account. Photo: fotoMAGAZIN. Not long after, Alaina Anderson – Derrick Rose’s wife – also showed off pictures of these shoes on her personal page. Photo: ietp. Released on March 6, couple Yeezy 450 sold out within a minute for $200. Before that, many people criticized this design. They judged it would not achieve the success of Kanye West’s “predecessors”. Image: Nice Kicks . Netizens likened Yeezy 450 to a dumpling dish. On the other hand, some people believe that no matter how strange the design, Kanye West’s products are still warmly welcomed. Photo: @dommwith2ms. Compared to versions V1 and V2, adidas Yeezy Boost 700 V3 Alvah has an improved, more minimalist design. It sells for $200. But with the excitement of fashionistas, it was pushed up 5-6 times in price. However, Kanye West’s shoes still receive mixed reviews. Image: JustFreshKicks. While many people desire to own this design, others decry the design of the Yeezy Boost 700 V3 Alvah not being beautiful and looking cheap. They claim that the quality of the V3 series is not good. Photo: Esenlik. Unpack Kanye West’s Yeezy Sandals After selling out on the web, the company announced that Yeezy Slide sandals will be added in June for those who have not bought in time.

The price of small eel seed alone has reached $35,000/kg in January 2018 (about more than VND800 million/kg) – as expensive as gold at the same time. Not only that, the price of eel increases 2 or 3 times every year. In the previous article, we found out why Japanese eel is so expensive (See ). This article will delve into the cooking method of Japanese grilled eel (Kabayaki) – one of the reasons why the value of eel is greatly increased. Grilling eel seems to be an easy job, but for Japanese chefs, it takes years of practice. First, the fresh eels will be put on the cutting board by the chef, who will pin the eel’s head in place with a removable metal pin. Eel pecking is a skill that takes 8 years to learn. Photo: Tofugu Then the eel will be dissected in the Kansai style (cut open the belly but not cut off the head, leave the slices and then grilled) or the Kanto style (cut open the abdomen but cut the head, divide it into small pieces, and then put it back together to bake). The backbone of the eel will also be removed in this step, just learning to peck the eel in these two styles alone will take up to 8 years of apprenticeship! Next is to thread the eel before it is grilled (it takes another 3 years to learn), the cook will have to use metal sharp sticks to pierce the very thin slices of eel meat. This requires dexterity and finesse of the hands. Eel threading is also a skill that takes up to 3 years of apprenticeship. Photo: The Japan Times Finally, bring the eel to the grill, according to long-time chefs, after 11 years of learning to cut the eel and string it together before grilling, it will take… a lifetime to master the skill. this. The griller will have to grill the soft, golden and shiny pieces of eel with the crispy texture that has made the name and attraction in the cuisine of the Kansai region (Osaka) – Japan. To do this, the cook will spread the eel pieces with a little mirin (a rice wine similar to sake, but with a lower alcohol content and higher sugar content). When the grilled eels are done, they are dipped in tare sauce. Grilling eel is a skill that takes a lifetime to perfect. Photo: WAttention.com This is a sweet apple-flavored barbecue sauce, used to marinate grilled dishes, make a dipping sauce or stir-fry vegetables, noodles… Tare sauce will be infused with sweetness inside the eel through grilling the eel once. short time again. Finally, the grilled eel is done, the chef will cut them into small slices to put on the rice with some seaweed, Japanese people often eat eel rice during the day to provide more energy and strength. for the rest of the year. Watch animal video clips:

The dashi broth is made from nutritious food ingredients. There are many types of dashi broth with different names derived from the ingredients used to make the broth, such as vegetable and fruit dashi broth; seaweed dashi broth, dried anchovies or dashi broth made from seaweed, tuna. In particular, tuna seaweed dashi broth is the top priority for Japanese mothers when preparing food for babies of weaning age because it contains seaweed – the number 1 food in Japan that helps provide iron as well as iron. other important micronutrients. Phuong Le (commonly known as Rabbit’s mother) has been a bride in Japan for many years and has two lovely children, Rabbit (nearly 2 years old) and Soc (7 months old). Baby Rabbit – Phuong Le’s daughter is now nearly 2 years old. 7 month old baby squirrel. Ms. Phuong Le said that when Rabbit was 5.5 months old, she started giving her baby Japanese-style weaning and the same for Soc. Having learned from many experts and mothers in Japan and understands the benefits of dashi broth, she always prioritizes using dashi when cooking food for her children. “ A Soc’s meal always consists of 3 dishes: thin porridge cooked in dashi broth, minced meat, small raisins and a vegetable dish. The purpose of cooking porridge, vegetables or fish meat separately is for the baby to recognize the taste, the mother knows what kind of food she likes or dislikes to adjust the processing accordingly. At the same time, processing into individual dishes will help children eat more deliciously “, shared Rabbit’s mother. Phuong Le often makes dashi broth to cook food for her children. Therefore, every time he eats, the baby squirrel is very excited. Here is a recipe for sweet, non-fishy tuna seaweed dashi that most children in Japan love shared by Rabbit’s mother: Prepare materials: – 15cm seaweed (kombu) – 10g katsuo (dried thinly sliced ​​tuna). Katsuo bags are often sold in abundance in Japanese supermarkets. Currently also present in the market of Vietnam. – 1 liter of clean water How to cook dashi stock: – Wash the seaweed, cut it into small pieces (seaweed is taken from the sea and then dried and packaged, not cleaned, so it must be washed). Seaweed needs to be washed before putting it in the cooking pot. – Put the seaweed in a pot with 1 liter of water, soak it for 30 minutes (so that the seaweed slime and the sweet flavors are absorbed into the water). Then boil. – After boiling for about 30 seconds, take out the seaweed, add the tuna. Do not simmer the seaweed for too long as it will make the dashi water fishy. Thinly sliced ​​dried tuna is now sold a lot in supermarkets. – Cook for about 30 seconds and then filter the tuna residue. Filter out the tuna residue… …remaining tuna seaweed dashi broth. – Let the dashi cool, put in the freezer tray. Every time you cook, take one out, very convenient. The dashi stock can be frozen in the freezer for about a week. – Once a week, cook the seaweed dashi broth – tuna you can use for the whole week. Good luck moms!

– 1 young coconut – 500ml fresh coconut water – 400ml coconut milk – 4g of crispy jelly – 3g of flexible jelly powder – 100g sugar – 200g condensed milk – 10g cornstarch 2. How to make pickled coconut tea Step 1: Put fresh coconut water with sugar and crispy tapioca powder, soft pearls into the pot to dissolve. Then, put it on the stove, keep the heat low. During the cooking process, continuously stir until the jelly water boils, skim the jelly to clear before turning off the heat. Then, pour the jelly into the tray, let it cool and then put it in the refrigerator to freeze. After the jelly is frozen, bring the jelly to shreds or diced. Fragrant coconut jelly (Photo: Dan Viet) Step 2: Use a knife to poke a hole in the young coconut and pour all the coconut water inside into a large bowl. Then, use a large knife to cut the coconut in half, use a metal ladle to remove all the coconut meat inside, then wash it under cold water, cut into strips. Step 3: Pour all the coconut milk into the pot and bring to a boil. When the coconut milk is just boiling, add a bowl of cornstarch water and stir well to create a slight consistency. Next, turn off the heat and add condensed milk, stir well, let cool. Step 4: Put in a bowl or cup some young copra, jelly, pearls, crushed ice, then add coconut milk and shredded coconut and enjoy. 3. Some notes when making and preserving coconut tea Coconut pickled tea is a famous dish in the city of red phoenix flowers – Hai Phong. This is an extremely attractive and delicious tea for those who love sweets with the greasy taste of coconut and the coolness of jelly. Coconut pickled tea is a famous dish in Hai Phong (Photo: Viet Q) Depending on the taste of people who like to eat crunchy or flexible jelly, choose the right type of jelly powder. The core of copra is thicker, harder, when eaten with pearls, it will be more crispy. If the copra is still slightly sticky with the brown shell, use a knife to scrape the brown shell out so that when eating the coconut beams, there is no acrid taste of the shell. In addition to pickled coconut, you can eat coconut pearls with cold Siamese coconut water, tea or drink with fruit tea is also very delicious. If you want to make the coconut soup more delicious, you can add a little roasted peanuts. However, roasted peanuts will lose the natural aroma of the coconut, so the original way to make the coconut is to not add roasted peanuts. After cooking, if not used all, the tea can be put in a porcelain bowl or glass bottle and stored in the refrigerator for up to 3 days. Above are all the simplest ways to make delicious and nutritious coconut tea at home. Good luck! Phuong Anh (Synthetic)

Building materials are made from plants (Image: CNET) A research team at the University of Tokyo’s Institute of Industrial Sciences has found a way to create durable, strong building materials that are still edible. These materials are very special as they are made from plants. Mashed cabbage leaves, seaweed and banana peels may not sound appealing, but they can be part of a recipe for sustainable building products. “Our goal is to use seaweed and leftovers to create sustainable building materials,” says Yuya Sakai, a sustainable building materials expert and lead author of an upcoming study on the material. building materials are at least as strong as concrete. But since we are using edible food waste, we were also interested in determining whether the recycling process affects the taste of the starting material.” The team tried a heat pressing technique commonly used to compress wood pulp into building materials. Instead of wood, they are vacuum-dried and then ground into a variety of foods and leftovers, including onion and fruit peels, as well as cabbage. “The processing technique involves mixing food powder with water and spices, then pressing the mixture into a mold at high temperature.” All the products obtained, except for the pumpkin peel, passed the group’s strength and endurance tests. Researchers have found a solution to the pumpkin problem. “We also discovered that Chinese cabbage leaves, which can be made into a material three times stronger than concrete, can be mixed with the material,” said Kota Machida, a collaborator on the project. made from pumpkin to enhance the effect”. The materials are still edible, although the team did not say whether they would be difficult to chew. Even exposing the material to air for four months does not change the taste and there are no problems with insects or rotting. The development of building materials from crushed food is still in the early stages, but perhaps one day you can build a place to live and then use it for food when it is no longer needed.

The key to the success of seaweed farming is its growing commercial potential. Illustration: sciencefriday. A new study argues that growing a sufficient number of green seaweeds can help reduce pollution, absorbing most of the harmful waste. The study’s co-author, Phoebe Racine, said the thesis was just an early idea and implementation would take time, but given the lack of progress in other aspects, “there was no other option.” in addition to considering alternative methods”. Racine, a researcher at the University of California at Santa Barbara, says growing a variety of seaweed species in less than 1 percent of the Gulf of Mexico’s waters could help the United States meet pollution reduction goals that are already out of reach. . She and her colleagues mapped the suitable area for seaweed cultivation in the Gulf, and the suitable area could be more than 38,500 square kilometers. The Gulf of Mexico is being choked with agricultural and municipal waste. In May 2019, the Mississippi River discharged an average of more than 5,000 tons of nitrates and 800 tons of phosphorus into the Gulf of Mexico, the highest levels in 40 years. These excess nutrients from farm fertilizers and animal waste in the Midwest robs the oceans of oxygen off the coasts of Louisiana, Mississippi, and Texas, fueling toxic algae blooms that have led to the so-called “dead zone”. Eutrophication (also known as eutrophication) is when there are too many nutrients in the pond/lake such as nitrate, phosphorus, which exceed the self-regulating capacity of the pond/lake, causing dense growth of plant and animal death due to lack of oxygen. To environmental experts, this problem seems intractable. Called eutrophication, dead zones are proliferating all over the world. There are more than 700 coastal areas worldwide that are “dead zones” or negatively impacted by currents. While the United States bears the bulk of agricultural waste, municipal wastewater is the main culprit in South America, Asia, and Africa. Annually, they cause economic losses of $3.4 billion in Europe and the United States alone by affecting tourism and fishing resources; while reducing property values, water treatment and adverse health effects. Over the past 10 years, 85 communities in the United States have spent a total of more than $1 billion to prevent or treat toxic algal blooms. Among the hardest hit areas is at the mouth of the Mississippi River, where the continued discharge of domestic waste from the heart of the United States has destroyed the local seafood and tourism industries. The Mississippi River empties into the Gulf of Mexico, carrying fertilizer and livestock waste from Midwestern farms. Photo: Bloomberg. Growing seaweed is considered as one of the green solutions to solve this problem. Seaweed farming dates back to 1,700 years ago in China. Today, countries like Indonesia and the Philippines, along with China and South Korea, lead the world in this area. In South Korea, where aquaculture has grown by 300% in the past 30 years, an intensive effort has proven its usefulness as a waste reduction tool. According to one study, farms that grow three major seaweed species and two shellfish species (all filter feeds without additional feed) accounted for 5.7% of carbon dioxide and 8.6% of carbon dioxide emissions. nitrogen emissions from all wastewater treatment plants in Korea. The key to the success of seaweed farming is its growing commercial potential. These aquatic plants can absorb excess nitrogen and phosphorus, turning it not only into food for humans, but also expanding a range of other commercial uses. The most commonly grown seaweeds include red or brown algae or algae. Some are used to make culinary thickeners or jellies for culturing bacteria in the lab. Others are dried into sheets for sushi rolls. While sugar kelp can be used as a sweetener, kelp is also used in toothpaste, shampoo, frozen foods, and even pharmaceuticals. Making seaweed farms profitable will be an important consideration to promote them as an agricultural and municipal waste treatment solution. Asia currently has a very strong demand for seaweed. Human consumption, which includes everything from sushi rolls to broths to salads, is the largest market for harvested seaweed. But growing demand can also be seen in the cosmetic and fertilizer industries, as well as aquafeeds. However, mass aquaculture faces a number of significant obstacles, particularly its labor-intensive nature. Globally, the demand for seaweed is forecast to double to $30 billion by 2025. However, in the United States, the seaweed market is relatively small. Gretchen Grebe, an aquaculture scientist at the Marine Biology Laboratory in Woods Hole, Massachusetts, says seaweed farming in the US is largely “in the R&D phase.” “Using seaweed farming to remediate any large amounts of nutrient pollution would require significant expansion — the current scale of farming wouldn’t even matter,” says Grebe. In the United States, states have different regulations regarding aquaculture licensing. While it’s relatively easy to get a seaweed farm permit in Maine and Alaska, in California it requires meeting a stack of overlapping regulations. Bailey Moritz, Program Manager of the World Wildlife Fund, said: “Offshore activities hold promise. Our goal is to see seaweed growth that will have meaningful impacts [đối với sự suy giảm chất dinh dưỡng], and scale is needed for that.” But large-scale offshore seaweed farming is still at least a decade away from taking place in the US, and only when biofuels, bioplastics and animal feed are generated enough. need. Seaweed holds great promise, Grebe said, but scientists are quick to point out that the main driver is the imperative to reduce watershed waste inputs. “We are asking a lot of seaweed farmers to treat the nutritional waste that we dump into the Gulf,” she concludes.

Many girls like to show off their cooking skills, so in addition to the family meal tray, they also make tea or cake. Khuc Bach tea is one of the teas chosen by many women to show off their talents, because it’s not easy to make, so from here they give birth to many “standard” disaster teas. Showcasing her talent in making chocolate white tea, this girl reminds people of pork blood soup. Her finished product is far from the reality that shocked all netizens. This piece of Khuc Bach tea is just right for the sister association “hating the kitchen”. Each piece of white, instead of being small and soft, is now torn up and no longer has any shape. Looking at the “catastrophe” bowl of Khuc Bach tea, everyone was bored, admitting that they lost all their sense of eating after looking at the finished product. Not only Khuc Bach tea, many other disaster dishes were also transformed by the sisters who “hated the kitchen” so that anyone who looked at them could only laugh. Typically, the cake in the photo is made with a rice cooker, but anyone who looks at it will think it is cinnamon rolls. A girl posted on the forum showing off her question of making jelly that everyone thought was… pork with frozen meat. From the picture to the size of the jelly, it’s like a piece of meat. A piece of jelly when cut is even more like a piece of pork, this miraculous transformation makes all netizens admire. Finished salt product of a brave girl but no different from pebbles. Or coconut jam with brown cockroach wings is exactly like a plate of braised meat. Photo: Synthesis Invite readers to watch the video: Tea Khuc Bach Thach Contrasted by Life: Father Transmission – Source: YAN News

Water morning glory flowers on the coast of Son Tra (Da Nang). Still a flower in the world with the common name “wild flower” that grows on its own, morning glory flowers have a simple, rustic and idyllic beauty that few people notice. The sea water spinach rope keeps stretching, crawling along the sand, the leaves stay green, the purple heart flowers keep blooming for life. Silently, enduring with wind and sun, even storms and rain, with the salty taste of the sea, sea water morning glory remains silent and spreads. The time of the four seasons is still passing, the sea water spinach is still seasonally alive, and then blooms with a joyful purple color swaying in the direction of the sea breeze. Just like the waves outside forever still come to the shore, the sea spinach will forever shine with its own beauty between the sand, waves and immense wind of heaven and earth… The sea in this season, the sandy shore has countless rows of sea spinach interwoven, covering the long, gentle sandy beaches. Every year, when the southerly winds after spring pour into the sandy sea, the sea water lily flowers have begun to bloom. In the flowering season, it seems that all the sandy slopes are gentle like a carpet of purple flowers swaying before the sea breeze. Each purple heart flower interspersed in the heart-shaped green leaves is a witness to the folk tale “The love story of the sea water flower”, the love and romance passed down from the past and still mentioned today in the memories of many generations of residents. coastal people… Thus, sea water spinach has pinkish-purple flowers, trumpet-shaped flowers similar to morning glory flowers, but larger. Along with spreading stems, sea water morning glory flowers spread purple and pink on the white sand or under the green casuarina trees, fluttering in the wind in the sun, contributing to the picture of the sea more loving and gentle. The green leaves are round and round, spreading a dark green full of life, from the “mother” ropes grow “children” and then crawl along each smooth sand. By the early summer sun in May, the sun was burning but still stretching the branches, the leaves were still green and the flowers were purple in the sun so that the sea spinach season covered the beach. Water morning glory flowers follow the natural course of the earth and sky, clinging to the sand and clinging to the sea, then giving the earth and sky a strong vitality. Although each flower is fragile, gentle and loving. And the sea water spinach is always faithful to always grow towards the sea… In the sunny and windy days of summer, I often go to the beach early in the morning. From the waves gently lapping the shore, the east side was a pink color signaling a very sunny day. The sea water spinach leaves in the morning dew prepare to welcome the morning sun, the flower buds seem to gradually open. In this peace of the sea, I suddenly think of the days when storms and rains raged in the sea. But, in the many wounds of the sea space, in silently enduring, the sea spinach roots still cling to the sandy soil, trying to overcome and stretch themselves to each other. In order not to perish, start the rebirth from the roots of the sea water spinach, gradually sprouting a small string… Just like that, over the course of the day and month, the sea water spinach ran for a long time, then bloomed again, spreading the pristine purple color, spreading to the rhythm of the waves, full of magic… And, day by day, in the midst of the vast ocean, every wave comes to the shore, and also throws white foam to sing a strong and courageous song. Each patch of water spinach is still quietly blooming, shimmering on the sandy slopes. From the sparkling morning sun on the sea water, each ray of sunlight shining on the cover of the sea urchin begins a new day, the sea water morning glory is drawing endless purple lines running in the distance for a pristine picture. . At noon, when the sun shines, the morning glory flowers are still bright and bright to welcome the sun, until the sunset is still the immense purple color of a passing day. The life of sea water lily flowers, intertwined in the wind and sunshine life, in the true salty taste of the immense sea, still carelessly accepts the harsh hardships, but is still purple as a thank you to heaven and earth for longevity. a flower… I still remember the verse: “There is a wild flower at the end of the sky / Day after day waiting for the wave at sea…”. Ask who doesn’t remember not to love the sea water lily season?…

https://dulich.petrotimes.vn/ Bibimbap’s main ingredients are steamed rice, processed vegetables, chili sauce, eggs, and beef. Koreans are very delicate, they know how to make the first impression for diners by decorating the ingredients of the dish in an extremely eye-catching way. https://dulich.petrotimes.vn/ In Seoul, there are many restaurants and eateries serving Bibimbap, but one address that specializes in Bibimbap that I would like to introduce to you is Gogung located in the Insadong neighborhood. https://dulich.petrotimes.vn/ This restaurant is located on Insadong pedestrian street. If you take the subway, you go to Anguk station, Exit 6, go straight to the big intersection, look to the left, you will see a very beautiful marble pedestrian street with many traditional shops. On the right is the road to the ancient village of Bukchon. Turn left and go straight for about 500m, you will see a small shopping mall called Ssamji-gil on the right, Gogung store is located here in the basement. https://dulich.petrotimes.vn/ The menu of the restaurant is quite simple, including set meals or order each plate of rice and side dishes separately. Side dishes are always served first, including kimchi, pickled vegetables like radish, napa cabbage, or seaweed, and they’re free. https://dulich.petrotimes.vn/ Then, two bowls of mixed rice are brought out while still hot, the way to place the side dishes on top is also very delicate. Jeonju-style bibimbap is served in a golden metal bowl and Dolsot bibimbap is placed in a black earthenware bowl. https://dulich.petrotimes.vn/ Boiled egg yolk is soft, if you mix it right after you bring it out to cook, it will be slightly pasty. The sauce is made from sweet peppers and a little sesame oil to create a consistency for the rice when mixed. https://dulich.petrotimes.vn/ In general, the dish has an aesthetic score of 9/10, the taste is about 7/10, not so good as expected, if you are not used to it, you can only eat half a bowl because you may feel a bit sick. The special thing is that both bowls of Bibimbap have almost no meat, mainly eggs mixed with vegetables. But for Bibimbap fans, eating here is also quite good. This set also includes cakes made from flour and seafood, which are quite delicious. https://dulich.petrotimes.vn/ The service quality of the restaurant is generally quite good, the space is quiet and comfortable. This Gogung restaurant is also worth adding to your list of must-eat restaurants when coming to the land of Kimchi. https://dulich.petrotimes.vn/ Address : Korea, Seoul, Jung-gu, Chungmuro ​​2 (i)-ga, Myeongdong 8ga-gil, 27 2 층 Business hours : 11am – 9:30pm daily. https://dulich.petrotimes.vn/

Illustration. My hometown was in the midland hills, at that time the grass was green. The message canopy ran across the hillsides. Under the forest canopy is a world of grass, flowers, myrtle, mussels, peonies… four seasons blooming. On the top of the mountain, there are sparse trees and grass that grow in places. Perched by the gray rocks, the thorny bushes stretched out their green arms in the scorching summer sun. We used to climb hills to rake pine needles, find ripe myrtle and pick leaves from those bushes. People call it the palm tree. I was too young at that time, and I don’t remember who drew it for me. I just know that I can go with my brothers and sisters to the mountains, climb like a baby goat, jump on each cliff to pick leaves, pick but not cut even though the tree has sparse thorns and bleeds. And only pick the leaves of the cake, not too old, not too young. My grandmother said to make delicious jelly and let the tree live for everyone to pick. I like the cool scent of the leaves. Sometimes, after picking, we would run around looking for wild fruits or sit on a large rock, while blooming the leaves, we would look at the village and the tiny river in the distance, holding out our little hands. embracing the sweat-drying face, welcoming the fragrant breezes blowing from the vast fields, dreaming… I love that hill! Love the young pine buds that build green towers lined up on the slopes, the fragrant pine like candles in the sky! Love the giants, grasshoppers and big elephants kicking the brakes, dancing and throwing leaves! Love the sound of howling birds, “catching shrimp braised” in the sky and the cuckoo calling from afar… But love the hill most in the ripe fruit season. Juicy red raspberries in the humid valley by the rocky crevice, clusters of sweet red-purple peonies; The sedum vine hangs tiny purple-pink fruit eyes, black alum, black pearl soup mixed with thorns and inviting thorns… The most interesting thing is that sometimes you open your nose to find the faint scent of ripe fruit, then turn the grass and trees, and catch the flowers. tufts of passion fruit charm or sweet chestnut flowers, sniffing to forget the hungry stomach… Sometimes, our children try to pick sour leaves and acrid fruits to eat. Small green cow’s udder oozes milk, small pomelos, pink and pink, transparent, fragrant, spicy… even the whole fruit is bought full of seeds and tasted… Myrtle season is a paradise for children. Just the other day, the eye-catching purple-pink petals swaying in their hands, in the hair of a few children braided in pigtails, now they turn into fruit while hanging on the branches, showing off their sweet and inviting purple belly… purple and purple… The smiles of children in the mountains and forests… The midland hills gave us delicious food, sweet fruits, raised poor children to grow up in body and soul. I often hum the rhymes as I weave my way through the sparse shrubs or bend down to pick up the pine cones rolling on the carpet of fragrant leaves. In order to remember my homeland later, I often call this the singing hill: There are blue winds Fly through the forest of childhood Where is the sweetness and sweetness Mourning purple sim hillside… Only a song left Keep flying in the nostalgia Wings of time once Wet soft clear spring water… There are steep mountain slopes Sweet white gardenia There is a pine forest that screams I lie on a carpet of fragrant leaves… Miss the misty mountain valley There are wings of clouds and the head of the wind Herd of buffaloes grazing on grass Flowers to open eyes purple pink… From the top of the immense mountain Zoom in on all four sides Seeing the small village far away Loving the old bamboo ramparts… Back to the past years Seeing the kite flying enthusiastically Seeing fragrant sweet potato buried in the kitchen Locusts, grasshoppers fly back… I love summer days Wandering in search of the smell of ripe fruit Sweet wild fruit in the mouth Sorrel leaves in the forest… Fascinated white flower rose Chirping birdsong at the top of the mountain Confused yellow butterfly wings Clap the flash of childhood… … Every time I go to the hill to pick leaves, I like it, even making jelly at home is really fun. Before that, the elder brothers or sisters or grandmothers had prepared a large pot of water to cool, a small pot of sugar syrup, sometimes just begging or hiding some sugar from the house because sugar was scarce that day, sometimes a few drops. sugar cane or holding grass roots… Glove leaves are washed many times by us, drained, dried slightly and then put in a large pot or saucepan to crush with our hands. I remember once, we even washed a pair of rubber slippers and used them as a grinding table, rubbing the leaves vigorously. When the leaves have turned into a green powder, they are wrapped in a white coarse cloth and then dipped in a pot of boiling water to cool, thoroughly dried, and squeezed out. Sometimes, we squeeze in a little bit of clear lime juice from the lime pot she eats betel nut, sometimes we don’t, but it only takes a few minutes for the pot to solidify. Sometimes to cool more, the brothers and sisters take a piece of rain cloth to cover the jelly pot and then the line is dropped to the bottom of the well, a few hours later or overnight to pull it up. Wow, it’s delicious when the green jelly pieces are cut out, dropped into a cup or bowl of sugar water, sprinkled with a little banana or grapefruit essential oil! Sometimes it’s not so “advanced”, my brothers and sisters boil some sugarcane juice, stevia roots, sprinkle some sugar obtained on the jelly and then compete to eat… Wherever you eat, cool your guts, cool your liver there, although there is not enough sweetness to mask the strong smell of fresh leaves. So many years have passed, I still remember the afternoons full of flowers and sunshine under the rustling bamboo shade, we slurped the bowls of cool green jelly like jade. Delicious dishes with a hilly flavor but even more delicious by their own hands. It’s even more delicious when receiving the sparkling smiles of grandmothers and mothers when enjoying the jelly that our children prepare… For decades, I have not returned to that ancient hill country. I don’t know if jelly gloves, sims buy… are there any trees left or erased over the years along with the soaring pine forests for a while. But in me, the grassy hills sing with the flavors of wild fruits, fragrant leaves, the first transparent, green jelly slice I ate… still remain forever in the memory and follow through life!

Spinach dish has a cooling effect on hot summer days. PHOTO: SMALL She said, every morning or evening, when the tide recedes, people on the island bring baskets and sickles to rake and cut spinach to bring back to prepare food or sell. In order to have a delicious cup of spinach, she cooks it very meticulously. My grandfather used to say that summer is sweeter and cooler when enjoying her richly flavored jelly. Before cooking, she soaked the jelly, then washed and added a little lemon to deodorize, then rinsed with water. She shared, if the discharge is not clean, the smell of seaweed remains, making the taste of the jelly not delicious. She put the jelly into the pot, poured the ginseng water into the pot, brought it to a boil, about fifteen minutes, put the golden brown sugar and ginger in it and stirred it, when the vegetables were cooked, turn off the stove. When cooking, you have to work hard to watch the fire so that the jelly fibers are not overcooked to keep the crispy and delicious. After cooking, pour the jelly into a bowl to cool, the jelly will solidify into a jelly. Her spinach jelly has an extremely eye-catching yellow color, and there are small strands of ginger on the top of the cup. The jelly is crispy and has a sweet taste with the aroma of ginger. I also don’t remember the first time I ate the jelly that she cooked, only knowing that it was the jelly that followed me throughout my childhood years. When I go to school away from home, she cooks jelly and sends it as a gift, a gift that encapsulates all the love and taste of home. Now, I sometimes visit the market to buy dried seaweed to cook. Enjoying the spinach jelly, I miss my grandma, I miss my childhood memories.

Recently, Naomi moved to New York (USA) for work, but Naomi’s latest photos show that she is not only creative, but still working hard to stay connected with her native Japan. Looks like sushi. Photo: Naomi Watanabe, Yuni Yoshida. Naomi recently introduced the Spring Summer collection for her Punyus fashion line, with photos that viewers won’t want to take their eyes off. In those photos, at first, most people thought they were typical Japanese sushi pieces. But looking closely, it turned out to be… Naomi. It’s also not a collage of Naomi’s face on a piece of sushi, but just a way of using light, color, angle …, to make Naomi look like she turned into sushi. Photo: Naomi Watanabe, Yuni Yoshida. In fact, Naomi is wearing a white outfit, sitting in front of a very large white cotton ball, holding many colorful objects to look like sushi. It was the light and the shadows that made it all look like a piece of sushi rolled in seaweed. Photo: Naomi Watanabe, Yuni Yoshida. In addition, the oranges are pretended to be salmon roe, the red books look like tuna, the blue books represent cucumbers… Photo: Naomi Watanabe, Yuni Yoshida. Netizens in Japan did not regret praising Naomi. They feel proud that Naomi not only showcases her fashion brand, but also emphasizes Japanese culture. Photo: Naomi Watanabe, Yuni Yoshida. According to Naomi, her Punyus brand has a variety of products in sizes, especially oversized fashion, so that anyone can “enjoy fashion without stress”. Thuc Han According to many sources

Tea is a dessert that is loved by many sweet lovers in the hot season. In Ho Chi Minh City, during the complicated epidemic situation, you can order cold tea with the suggestions below. Ky Dong Tea The shop has a diverse menu, mainly southern teas such as dew, longan, jasmine jelly… Fruit plate, coconut flan, ice yogurt, coconut jelly are other desserts you can choose from. Shipment can be ordered. In addition to sweets, the shop also has savory dishes and snacks such as fried balls, sausages, gourds… Evaluate: Bio Chan: “The tea here is quite sweet, so I have to add a little more filtered water to dilute it to make it easier to eat. The longan is quite delicious, it has a large amount of ginkgo, lots of toppings.” Nga Nguyen: “I ordered 7 parts to ship to the place. All kinds of tea are very delicious and satisfying, except for the coconut jelly which is too sweet”. Karen Nguyen: “I think the price is quite expensive compared to the quality, probably due to the central area. The fruit plate of 6 types is not special, priced at 25,000 VND”. Sticky rice tea Bui Thi Xuan The menu is full of familiar teas such as green beans, corn, taro, red beans, white sticky beans… Coconut pickled tea or coconut jelly are strange flavors that diners can order to take home. In addition to tea, the restaurant’s sticky rice dishes such as shredded chicken, spring rolls, mixed … also attract customers equally. Evaluate: Minnie Pham: “I think the shop is expensive, maybe due to the influence of the epidemic, the price is high, the food is a bit less. The taste of tea is not bar, sweet style”. Mai Catery: “I ordered through the app 25,000 VND/glass of coconut pickle, shipping fee 15,000 VND. Fatty tea, a glass of thick coconut milk, young coconut, white pearls and coconut jelly. Price 25,000 VND/cup no Expensive, worth the quality. My Tea – Nguyen Van Dau The basic tea dishes include mixed, tonic ginseng, red beans, green beans, corn, taro… Thai, American tea, white bone, pomegranate seed dew are the special flavors of the shop. Fruit yogurt, milk cocktail, durian flan are other tempting desserts. You can order tea with snacks such as beef dry salad, fried beef balls, sausages… Evaluate: Khanh Quynh Nguyen: “American tea, Thai tea, and cocktail are must-try dishes. Thai tea has little durian, but the rest of the toppings are delicious. American tea is similar to Thai tea but without durian. Tea can be bought and taken away. with crushed ice and coconut water”. Huong Nguyen: “The tea is quite diverse, the price is reasonable, if it is less sweet, it will be more delicious. I like the restaurant’s fragrant fatty coconut milk”. Billionaire Tea The tea menu is not too diverse, but it is loved by diners because of the strange desserts. Colorful pomelo tea, “luxury” flan, pandan tofu … are dishes with strange names that attract diners. If you like the greasy taste, you can order more coconut milk for 10,000 VND. The shop has combos of tea with hot cakes or filter powder for you to choose from. Evaluate: MinChu Nguyen: “I like Sing tofu here because it is very fragrant with pandan leaves, soy fat without powder. Coconut water is cooked by the restaurant, so it is quite fragrant”. Cheesie Le: “I like the molded cake, filtered flour, floating water and coconut milk here. Tofu is ground from pure soybeans, fragrant with pandan leaves and bamboo charcoal. Baked banana cake is okay, not too special. “. Thai Coconut Tea – Phung Van Cung The menu is mainly coconut sweet soup combined with durian, flexible potato, five-color pomelo, lotus seed, jaggery… Special Thai tea, soft sweet potato, caramelized Thai, durian five-color pomelo are among the dishes. shop’s bestseller. In addition, the shop also serves many other types of tea such as black beans, red beans, mixed yogurt. Evaluate: Tien Tien: “I ordered 27,000 dong of coconut milk tea and 27,000 dong of green beans and durian cake. Both dishes are not too sweet, the light fat style of coconut milk, there are quite a lot of toppings. The shop holds the tea in a single plastic cup. simple but neat and clean”. Cuccucuccu: “I ordered Thai tea and pomelo tea. Grapefruit pulp in the tea is quite bitter so it’s a bit uncomfortable”. Chen Chen: “I order for the company and everyone compliments it. Durian pickled coconut tea is my favorite.” How to make cool mango jelly in summer With a simple way of processing, you can show off your talent in making jelly from fresh mango at home to treat your family on a hot day.

Magpupungko is a white sand beach located at Barangay Consolacion at Pilar, Surigao del Norte. Similar to Barangay Catangnan’s Cloud 9 resort, Magpupungko beach faces east and towards the edge of the Pacific Ocean. But unlike Barangay Catangnan, Magpupungko has a natural swimming pool stretching hundreds of meters with rocky cliffs and numerous small niches, like a large turquoise jacuzzi in the middle of the ocean. During high tide, the surrounding natural rock formations keep the lake’s surface calm and safe. You can freely swim or snorkel to see the beautiful aquatic world. There is absolutely not a single piece of trash, but instead there are rows of seaweed like a velvety layer that lifts your heels. Visitors can also walk almost around the lake in the midst of immense waves. The limestone mountain part is where you can jump down or relax and enjoy the view. Magpupungko is not too crowded because it has not been affected by many tourist activities. You are not allowed to bring food, plastic bottles into the lake or smoke throughout the island in general as well as in Magpupungko in particular. Green coconut groves, bring freshly picked coconuts when you ask, with straws entirely made from coconut leaves or bamboo pipes. On the island, there are many homestays as well as hotels for you to stay; Local dishes are made with the warm hospitality of the local people for you to enjoy. Come to Siargao, visit Magpupungko to be forever impressed by an authentic infinity pool in the sun-drenched ocean of this warm tropical country.

Chickita – Flame Grilled Chicken The chicken of this restaurant system keeps the crispness on the outside, soft on the inside and fragrant thanks to being baked on a rose fire. The shop has 8 types of sauces to suit Vietnamese taste. Depending on the portion of the group you eat, you can choose from a variety of chicken sizes such as whole, half or quadrant. Not only serving grilled chicken, the shop also has tacos, hamburgers, grilled shrimp skewers, fried chicken wontons, crispy chicken balls, salad, rice ribs or chicken rice … Address: District 1, 7 and Thu Duc City Price: 35,000-450,000 VND Business hours : 10-22h Roasted chicken with pink fire is popular with many customers. Photo: Chickita.vn. Diners commented: Thao Phuong: “The menu of the restaurant is nice but easy to get confused. Most of the dishes are grilled chicken. There are many types of sauce, but according to personal experience, the taste of mango, plum and black pepper is the best”. Minh Chau: “I ordered to deliver the food to the place, when receiving the chicken is still succulent, soft, not dry. The spicy sauce blends attractive.” Huynh Khai: “The shop carefully packed the foil, nearly 20 minutes later, we ate and the chicken was still hot, no need to warm it.” Mamadeli The restaurant offers diners the opportunity to change taste with chicken rice, fried egg rice and pasta. Sauces served with rice have garlic sauce, green pepper. Pasta has a characteristic flavor from stewed beef sauce or salted egg sauce. The shop also has combos such as rice with seaweed soup, lemon tea or pasta, smoked sausage and cool drinks for you to choose from. Address: Tran Xuan Soan, District 7 and Nguyen Gia Tri, District Binh Thanh Price: 39,000-59,000 VND Business hours: 10-21h Rice and spaghetti are boxed for customers to order. Photo: Mamadeli2709. Diners commented: Lam Nguyen: “Chicken rice mixed with delicious fish sauce, just taste, big chicken thighs. Clean packaging, utensils”. Thien Loc: “The spaghetti combo with salted egg sauce and lemon tea is carefully packaged. relatively cheap compared to what I get “. Jumifood If you are a fan of Korean cuisine, this online restaurant is the right place to order food. The menu features all kinds of kimbap, egg rolls, salad, kimchi soup, seaweed soup, mixed rice, mixed vermicelli or spicy noodles … Address: Cach Mang Thang Tam, Tan Binh District Price: 48,000-158,000 VND Business hours: 9-17h (Monday – Saturday) Rice rolls, spicy rice cakes … are the typical dishes of kimchi cuisine. Photo: 9493.corner. Diners commented: 9493.corner: “The restaurant takes delivery of food according to the scheduled time. In addition to the fancy skewered kimbap, the style of rice ball with seaweed served with octopus, grilled meat and kimchi is a worthwhile suggestion. Stir-fried is a bit hard but marinated, this dish is only suitable for eating, not enough enough. Scallop mixed rice with delicious sauce, lots of vegetables, fresh blood cockles. Tokbokki sautéed with salty cheese beef. Phương: “The dish is appetizing, the packaging is clean. Kimbap is wrapped firmly, not broken when we pick up the chopsticks, the restaurant so adding sauce will taste better”. Mr. Cuk – Fried Butter Cut Da Lat Butter-fried quail is a popular street food that young people enjoy in the evening. The shop sells quails in sets of 1, 3, 5 or 10. In addition, you can choose to buy quail combo with taro tea, grapefruit tea, kumquat tea or tamarind ice. Address: Quang Trung, Go Vap district Price: 26,000-229,000 VND Business hours: 13-22h Butter-fried quail is perfect for you to sip at home at dinner or late night. Photo: Mrcut.net. Diners commented: Kat: “Quail is marinated, deep fried and the meat does not dry out. Green chili salt is more delicious than other places. Grapefruit tea is crispy with thick coconut milk, does not cause satiety.” Mysteriousaigon: “A suitable dish for you to mix with a little beer. Quail skin is crunchy, fragrant but slightly greasy. The highlight is green chili salt and red chili salt. Diners enjoy the meat. with cucumber, pickles, coriander to help relieve boredom “. Kim Quan At home, you can still enjoy seafood when you order it at this restaurant. If you want to choose a full dish, crab sticky rice or sticky rice combined with crayfish or lobster is an ideal suggestion. The shop also has crabs processed in many ways such as garlic salt, black pepper sauce, avocado sauce, stir-fried with vermicelli … Deep-fried grouper, porridge, hot pot. In addition, the spiny snail, the elephant snail, the red snail, the two cones clam … with the style of steaming, sauce, and baking are also chosen by many people. The meal will add a full flavor when there is a combination of salad dishes such as spinach chicken salad, banana seed corn, American beef mixed crab vegetables, cucumber dried snakehead fish … Address: Nguyen Luong Bang, District 7 Price: 50,000-1.2 million VND Business hours: 10h30-22h30 Seafood is varied with many attractive flavors. Photo: Kimthuquan, 9493.corner. Diners commented: 9493.corner: “Crab sticky rice set includes steamed sticky sticky rice, 2 pieces of claw and a decorative crab shell. Crab meat is firm, shredded and mixed with sticky rice. Sticky rice, crispy skin, delicious and strange. Price. a bit high but worth the money. The shop is clean and beautiful, suitable for you to book a party at home “. Luan Pham: “Royal shrimp and sticky rice dish costs more than 1 million. Fresh shrimp, underneath is a layer of sticky rice with lotus seeds but a little bit soft. Overall, the meal is okay”. Helen Bui: “Good food, enthusiastic consulting shop and on time delivery”. Simple salt and pepper fried shrimp for dinner If you are a clumsy person in the kitchen, you can do the following to have a simple fried shrimp but the quality is still guaranteed.

Have you ever tried to have a dinner without even knowing its name, until the dish presented in front of you still could not imagine how it smelled? For me, dinner at Å by TUNG, restaurant located on Dang Dung street, was such an experience. There is only one menu of 20 dishes ranging from appetizers to main desserts. The only information I have is the two main ingredients that make up the dish – over. It’s a curious 3-hour tasting journey called the Tasting menu. Tasting menu has been a mainstream culinary trend, receiving the attention of European gourmets since the 1990s. Today, this style of menu appears in most luxury culinary addresses and is used as a way introduce new dishes to customers. As its name implies, “Tasting” means “tasting”, each dish consists of only a small amount of food but elaborate, making diners feel the full flavor and texture of crunchy, soft or melt in the back mouth. 3-4 chewing times. This type of menu offers the opportunity to a creative, skillful chef. They have to carefully calculate and detail each person’s diet. How do customers leave with the most comfortable mood? “The service time is too fast, users easily overeat their taste buds. On the contrary, the dishes that rise slowly make the feeling of eagerly waiting for the food to disappear, instead of being bored, depressed”, Hoang Tung said the chef and the owner. Compared to Fine dining, À la carte or Bistro, Tasting menu is not known by many Vietnamese people. So what makes young chefs confident in building a culinary brand that only focuses on this new type of menu in Ho Chi Minh City? According to Hoang Tung, the chance to work at a Michelin star restaurant such as Ask, Demo (Helsinki, Finland) or Kiin Kiin (Denmark) helps him get in touch with the Nordic cuisine and cherish his intention to bring style. Tasting menu about water. “The quality of life of Vietnamese people is being improved significantly. Not only ‘eat well, drink enough’, diners also aim for artistic and emotional elements in the culinary experience. High-class restaurants also gradually take over. get affection, “the chef shared. With about 200 ingredients, young chefs start their daily work from 10am, pre-process, cook to meet guests at 6pm. According to the chef, high-end cuisine is the experience trip of all senses. Customers expect 3 hours to enjoy a meal with a variety of emotions from taste, color to space and service, so everything needs to be thoughtful. To maintain the values ​​that mà by TUNG aims to, the restaurant is not open at noon. The menu consists of 20 dishes, changed after about 3 months, using seasonal vegetables and cooking ingredients. Hoang Tung invited us to visit the open kitchen located on the ground floor, where he and his associates were busy preparing food for 6 guests who booked a table in the evening. When asked about his favorite flavor on the menu, the chef hesitated, finally, he chose cod with apple sauce and Chinese aroma. Perhaps, this is the dish that shows the best intention of combining European ingredients and processing methods with the familiar Vietnamese spices. Cod fish living in the deep, cold waters in the Atlantic becomes fragrant, delicious and strange when served with apple sauce, Chinese aroma. It is also cod, but the ingredients of this restaurant are wrapped in seaweed leaves to absorb water, helping the meat firm. People “activate” seaweed leaves by spraying rice wine sake on, partly, fish dish absorbing natural salty taste, partly reducing fishy smell. First, the fish is taken from seaweed wrap, sprinkled with salt and pepper on the surface and then fried with butter, rosemary until fragrant. The smaller the dish, the higher the accuracy must be. Chefs do not cook for long, avoid overcooking the fish, becoming dry, chewy and no longer succulent. The secret to fish having a characteristic smoky smell is to bake it over charcoal before pouring the sauce. The most important ingredient is cod, but the element that creates the soul of the dish lies in the mixture of apple sauce and the smell of the Chinese restaurant that the restaurant representative loves: “The processing takes a long time, in return for most greasy dishes: Blending green apple juice with sugar, cook until caramel color changes, then add Chinese flavored juice.Original apple flavor, Chinese aroma blends to create a fragrant and chewy sauce. like candy “. Green apple sauce with a sour taste eaten with cod follows the rule of combining ingredients in the cuisine. The sour taste of the sauce pulls the fat down, and a little sweetness of the caramel keeps the dish from getting too bad. Soak the fish in the sauce and enjoy, I can feel the tender meat but not easily. The fresh apple flavor in the sauce is kept to 80%. In 3 hours, from 19h, I started the culinary discovery that Hoang Tung introduced earlier. The ingredients used or the order of service are in compliance with the rule of going up, the taste is stronger. First, diners test three snacks first, followed by snails, mussels, seafood with vegetables. Strength increases gradually from the white meat of fish, chicken, duck to red meat such as beef, lamb or pig. The menu ends with dessert. Four appetizers were served at the same time, beautifully arranged on the table. The sour, sweet, and refreshing taste of custard-apple yogurt spreads in the mouth as the outer shell melts, and the “pop” of the secret candy ingredient is perfect to start the experience with. Oysters covered with fennel sour cream, green apple do a great job of balancing the flavor. I finished the appetizer with a piece of brown rice cake, glutinous rice, seaweed, dipped in a crisp tom yum sauce. In the second part, the pan-fried Hokkaido scallop with brown avocado hollandaise sauce and chicken eggs has the most striking flavor that impresses me. The dish scored in the crispy crust topped texture, chewy scallops, fresh pureed green zucchini blended with a fine sauce. Up to 3-4 layers, the complexity of the flavor of the dish is evident here. Enjoying all the main dishes, diners can somewhat feel the desire to find the connection between European cuisine with the chef’s Vietnamese tradition. For example, he loves Hanoi pho and tries to change and bring it to the menu. The broth cook for 24 hours, served with foie gras, lemongrass oil, cinnamon instead of the usual beef, pho. Famous Beef Tartare – The famous Steak Tartare of French cuisine can be enjoyed with sweet and sour Vietnamese fish sauce. Instead of being put in a cup, the fish sauce here is condensed with a sauce made from egg whites. Diners just need to apply fish sauce on the ground meat to enjoy. Just like drinking tea to eat green bean cakes, sipping rice noodles with a fresh cup of iced tea, Beer Pairing or Juice Pairing (non-alcoholic) is a drink you should try when using the Tasting menu. In the beverage menu, the chef brings many specialties of craft beer with Vietnamese brand, typical Northern European juice flavor … Throughout the dinner, the staff will suggest what to drink with the dish. that you are enjoying. After many complex techniques, diners experience a variety of tastes. In the end, the simple flan dessert was made to justify my expectations. Tropical dish with mango ice cream, crushed ice, mint leaves, lemon juice has a cool sour taste, cuts the fatness and rigidity of milk, eggs and cream … “Creativity is not just for artists” – I thought as the staff brought the last 3 desserts on the table. The hearty party closes with petit fours – a small, pretty sweet dessert consisting of blueberries – green lemon, peanuts – coriander and passion fruit – thyme. Diners enjoy with coffee or tea. The 3-hour meal is served in a liberal Scandinavian-style architectural space with arched windows, drop-ceiling stalactites or magical auroras … The founder of Nordic restaurant is His second hometown, he tried to bring that space closer to the diners of Ho Chi Minh City. After all, if you are a fan of fresh emotions, looking for exotic high-end culinary stories, the Tasting menu will delight you. The price of one-time enjoyment here is nearly 2 million VND / person, excluding wine and beer.

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

Despite being famous for that, not everyone knows how to eat properly delicious sushi but is still good for health. The following mistakes in how to eat sushi will help you enjoy them to the fullest. Eat sushi with too much soy sauce With sushi alone, soy sauce is an indispensable spice because it makes the flavor of the dish more attractive. However, many people have a habit of dipping sushi pieces with a lot of soy sauce, making the salty taste of the soy sauce overshadow the sweetness of the sushi. Not only does it affect the taste, but dipping sushi with soy sauce is also harmful to health. Therefore, you should only dab a little soy sauce when eating sushi. Eat sushi skip the appetizer Many people who enjoy sushi often forget to eat with appetizers and do not know that these dishes are both delicious and help stimulate the taste before eating sushi. Before eating sushi, you are usually served an appetizer like miso soup. This soup is made from grains such as rice, soy sauce, wheat with yeast added and fermented salt and cooked with leeks, tofu, mushrooms, clams or pork. This is a very good dish to stimulate the taste buds of the eaters due to its attractive aroma, slightly sour, sweet and salty. Besides miso soup, you can choose from a variety of appetizers such as salads, salted ginger, salted garlic and many other seasonings. Eat sushi with too much tempura fried food Tempura is a dish made from shrimp, squid, scallop, crab, fish and vegetables. Once battered, these ingredients will be deep fried. Although it is delicious, tempura is not good for health because during the frying process, tempura makes this dish contain more fat and grease. Therefore, when eating sushi, you should only order a little tempura to avoid consuming too much fat. Eat sushi that isn’t whole When eating sushi, many people have the habit of eating individual pieces of fish or rice, even some people take a double bite of sushi. This is exactly the wrong way to eat sushi. To eat sushi properly, you have to put the whole piece into your mouth and enjoy it to fully enjoy the taste. Add more mustard to your sushi With some types of sushi, the chef adds the appropriate amount of mustard to the dish before serving. Mixing mustard with soy sauce will reduce its pungent temperature. Therefore, you should not mix mustard into soy sauce, but spread a little mustard on the sushi and then dot the soy sauce so as not to lose the flavor of the dish. Tieu Bao (Synthetic) Photo: Collectibles

Green tea is famous for its cleansing and whitening properties. Just 2 teaspoons of green tea powder with water or unsweetened milk and you have a versatile mask mixture. The way to do it is too simple, just wash your face, apply the mixture on your face, wait for it to dry, then rinse it off again. Consistently with this mask, you will feel your face visibly brighter and brighter, reducing the risk of pore-blocking and significantly reducing acne. 2. Activated carbon mask Activated carbon is widely used in beauty technology thanks to its ability to absorb poison, remove dirt, help prevent blackheads as well as tighten pores. You just need to buy activated carbon powder, mix 1 tablespoon with aloe vera gel and then apply as a mask for about 20 minutes. Do it regularly for a period of time, you will see amazing results. 3. Seaweed mask Seaweed has the ability to protect the skin from environmental factors, stimulate blood vessels under the skin as well as provide essences to help detoxify. How to make seaweed mask mixture includes: 1/2 small teaspoon seaweed powder, 1 teaspoon lavender essential oil, then mix well to have a thick paste. Apply the mixture on your face for 10-15 minutes and then repair it. Surely your skin will light up and improve markedly after a short time. 4. Clay mask In the beauty world, no one is unaware of the “divine” clay powder material. With its outstanding function to deeply clean and soothe red blemishes, clay powder is considered the main ingredient for beauty recipes. Mix 1 teaspoon of clay powder with 1 teaspoon of essential oil (olive, coconut oil, almond oil …) to create a thick paste just enough. Apply the mask for about 15 minutes, you will see a clear difference when you feel smooth skin full of vitality.

In recent years, Japanese culinary culture appears popular in many countries around the world. In particular, Vietnam is one of the places that owns a variety of restaurants and restaurants with the Phu Tang style. Japan Town (Japanese Quarter), located on Le Thanh Ton and Thai Van Lung streets, is where visitors can check-in the atmosphere of cherry country. At the same time, enjoying the right bowl of ramen here also brings an unforgettable aftertaste. 1. Ramen Bar Suzuki This is a brand built by Chef Suzuki, who won the famous ramen competition in Japan. The restaurant has two spaces, divided according to different purposes. The ground floor is a simple bar style, dark, suitable for single guests, who likes quiet. The colorful space above is for large groups of customers. The menu includes many different types of ramen noodles, most notably amen tonkatsu tokusei, red ramen, spicy tsukemen … The special point is the noodles made from Japanese wheat, adding tonkotsu sauce to create the perfect pungency. Evaluate: Trang Thu: “I have eaten ramen in Japan, the noodle taste is not as strong. The plus point is the luxurious space compared to other places”. La Bu: “The space is a bit narrow, fitted with yellow lights, you should go in the morning if you want to live virtual. The bowl of ramen is beautifully decorated, full of topping. Delicious, chewy, cooked noodles. When mixing the sauce to taste, bold, add the sauce too salty “. Duc Anh Hoang: “High-class ramen shop. There are many menu items, divided into 4-5 groups of ramen. Noodles are chosen according to the degree of hardness, softness, in the bowl of red ginger, thin meat, peach egg. standard “. 2. Daiichi Ramen The restaurant owns a Japanese cultural space, a large area with a capacity of more than 50 diners. The dishes take familiar Vietnamese ingredients, processed in the traditional style of Phu Tang cuisine. Diversified menu for diners to choose from such as tonkotsu shio ramen (brine flavor), tonkotsu shoyu ramen (soy sauce), soba – udon, gyudon … Each type of ramen has a unique flavor, combined with golden noodles. shiny, attractive accompanying ingredients. Evaluate: Tran Linh: “Big ramen noodles, the broth is a bit salty compared to me. The staff is polite and agile. The space is nice and quiet. The restaurant is located in the alley so it’s a bit difficult to find. the evening is more crowded “. Constance Doan: “The soup is greasy, quite delicious. The noodles seem to be made by themselves but do not suit me, the thin fibers will taste better. The meat is thin, does not feel the taste. Overall, it can be eaten temporarily, not really delicious. “. 3. Ramen Danbo Cozy restaurant space with bar-style seats across from the kitchen. Diners have enough private space but can still see the chef’s process of making bowls of ramen. The restaurant serves authentic Fukuoka regional ramen. The highlight is the broth extracted from the bone marrow of pork, sweet, sweet and milky. Here, you can choose noodles from 3 unique flavors. The points on each bowl of ramen are char siu, peach eggs, seaweed and scallions. Evaluate: Thuy Nguyen: “The broth of the restaurant is rich, the right type of bone stew, the chashu is delicious, the gyoza is not too special, the food is ok. The restaurant is full of music that I like so it feels cozy at home. One minus point is that The menu of drinks is less diverse “. Le Nguyen: “The first impression is that the restaurant is spacious, clean, air-conditioned and feels wider than many other places. I eat ramen noodles about 140,000 VND / bowl. Customers can choose dishes according to the taste of salty / light, a little / a lot of scallions, soft / chewy noodles. Strong dish. On the table with the seasoning, the side dish is full, including elastic hair tie, very attentive “. 4. Ramen Tomidaya Located in a small alley, the restaurant is crowded with domestic and foreign diners. The menu is quite simple, but each dish is unique. Dishes not to be missed are shoyo ramen and tokusei tsukemen. However, the ramen broth here is a bit salty compared to Vietnamese taste so you can ask the staff to reduce it accordingly. Evaluate: Kuran Trang: “I eat at the restaurant many times, my favorite dish is miso soy sauce noodles. Abura soba noodles are very spicy, and it is quite strange to eat. However, the noodles in the restaurant are more and less topping compared to other places”. Mary deroux: “Bright, spacious and quiet space like traditional Japanese restaurants. The ramen broth is quite salty and easy to taste. A bowl of tokusei ramen (VND 170,000) consists of 2 pieces of minced meat, fresh and dried seaweed, peach eggs, bamboo shoots. Bamboo shoots are soft, chewed, crunchy, not smelly. Eggs are marinated quite salty. Plus point is fresh seaweed and soybean price, eat less “. 5. Ippudo Franchise Japanese restaurant in Vietnam impresses with luxurious space. The bowl of noodles here is not picky about the form but focuses on the flavor. Characteristic milky white soup with 18-hour bone stew. Shiromaru and akamaru are two types of ramen not to be missed at the restaurant. Evaluate: Ngoc Nguyen: “The location is right at the beginning of the road so it’s easy to find. The 2-storey space is a bit small, I go at noon, wait a while to get a table. There are 3 types of meat, eggs, bean sprouts, onions, seaweed, and wood ears.This bowl is a bit expensive but quality “. Thanhtruc1912: “A bowl of ramen full of quality, thick and delicious meat. My favorite thing here is that guests can choose the salinity and spicy for the soup to their liking. The ground floor space is a bit narrow, the staff is cute. and professional”. Compare two popular and high-end burgers in Ho Chi Minh City Zing compared the 60,000 VND burger of Dean’s Burger and a similar dish from El Gaucho for 500,000 VND.

Cows and other ruminants use microbes in their stomachs to break down tough fibers that cannot be digested by humans. Artwork: AFP. Accordingly, one of the largest dairy producers in the world, the Fonterra Cooperative Group, is using a cocktail branded “Kowbucha”, a well-known kombucha fermented drink, to see if it can reduce the anesthetic gas. -tane produced from 4.9 million New Zealand cows. Unlike most developed economies, New Zealand is heavily dependent on agriculture, especially cows and sheep. So while other countries focus on cutting carbon dioxide, New Zealand has a much bigger problem with gases produced in animal stomachs. “The ferment produced can have quite a large impact on digestion, not just in humans, but also in animals,” said Jeremy Hill, a scientific researcher at the Fonterra Cooperative Group. Kowbucha is one of the company’s options, and the company is also looking at other options including seaweed. The technology is still in the early stages of research and, like other potential solutions to treat methane emissions from cows, questions about how to implement it are and whether the farmer will have enough. affordability or not. But what matters for New Zealand is whether it reaches zero net emissions. Methane, made up of carbon and hydrogen, is 56 times more effective than the effects of CO2 to heat the Earth when measured over 20 years. The United Nations Intergovernmental Panel on Climate Change estimates that global methane levels need to be reduced by 40-45% by 2030 to be able to limit global warming to 1.5 degrees Celsius. . What’s more, because methane has been in the atmosphere for only a decade, reducing it can yield a relatively quick victory over CO2, which has been around for centuries. The Global Methane Assessment, to be released next week, shows that curbing man-made methane emissions at 45% by 2030 will drop by almost 0.3 degrees Celsius. global warming in the 2040s, preventing more than a quarter of a million premature deaths. But the scientific approach to reducing the emissions from cow digestion is much more difficult than to limit other methane emissions, such as oil and gas field outbreaks or leaks from fields. bury. Cows and other ruminants use microbes in their stomachs to break down tough fibers that cannot be digested by humans. Therefore, suppressing the methane they generate requires adjusting the biology and physiology of the animal. Like the Kowbucha solution, Fonterra is working on using red seaweed to suppress bacteria. The company partnered with the Dutch Royal DSM NV Nutrition Company to accelerate the rollout of Bovaer, a synthetic feed supplement that has been shown to reduce methane emissions by about 30%. The company, which has an annual $ 72 million research budget, has also researched the development of “climate-smart” cows whose stomachs release less methane, as well as research to develop vaccines. But producing climate-friendly cows takes years and vaccine development is “very, very difficult,” Hill said. Seaweeds, which have attracted a lot of attention in recent years, are difficult to eat in grassland animals, species that do not like the taste and may have safety problems with substances such as bromoform, A toxic chemical found in small amounts in ocean plants. Dairy companies are under increasing consumer pressure to reduce livestock carbon emissions, according to Dan Blaustein-Rejto, director of agriculture and food at Breakthrough Institute, an environmental research organization. Creating more climate-friendly products could allow them to gain an edge and could help fight competition from a growing number of alternatives, such as oatmilk, sandwiches. Vegan meats and other plant-based alternatives. If successful, the New Zealand efforts could serve as a test case for the global livestock industry, especially countries like Ireland and Brazil that rely on ruminants for a share of export revenue. . But the Climate Change Commission says technologies under development cannot be considered to meet the interim goal. Harry Clark, commissioner of the Climate Change Commission, said: “The silver bullet (referring to the easy, quick-PV solution) for dairy technology has only been taken into account for the past 12 years. It hasn’t worked yet. “

Materials need to prepare: – Watermelon: 1 fruit – Jelly powder (can use white flute or gelatin): 1 pack – Water and diameter: The amount depends on the sweetness you want Doing: Step 1: Watermelon, cut in half, then use a spoon to scrape off the intestines and put them in the bowl. Pick up the seeds, remember to keep the melon peel. Step 2: Use a blender or press to make a puree of melon. Step 3: Filter off the pulp to get water only. Step 4: Mix jelly powder with sugar and water according to the ratio of flour package and desired sweetness. Step 5: Boil the jelly for about 5 minutes and add the watermelon juice prepared and stir well. Let it cool for about 5 minutes, then pour the mixture into the melon peel in step 1. Step 6: Put the agar in the refrigerator in the refrigerator compartment until the jelly is frozen and can be eaten. You can cut the jelly into pieces like when adding melons or according to your preference. Watermelon ice cream Resources: – 1 lemon – 1kg of watermelon – 100g Sugar – 150ml of water Doing: Step 1: Scrape the intestines of the melon, then grind them to get the water to remove the residue. Step 2: Lemon squeezed water. Add the sugar and lemon juice to the mixture. Step 3: Pour the mixture into the ice cream mold and leave it in the freezer compartment of the refrigerator for about 4 hours to have the cool, sweet and fresh watermelon popsicles for a hot summer day. Watermelon salad Resources: 300gr of watermelon 6 mint leaves 30ml lemon juice Cheese Olive oil Spices: Salt, pepper Doing: Step 1: Preliminary processing of raw materials Watermelon peeled, cut into small pieces, remove seeds, put in a bowl. Wash and cut mint leaves. Step 2: Mix salad Dissolve 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon pepper in a cup, stir well. Put watermelon, mint leaves, cheese in a bowl. Pour the mixed lemon juice mix well, mix gently. Watermelon juice Resources: Watermelon: 2 medium sized pieces, about 200 grams Fresh milk: 150 ml Condensed milk: 2 tablespoons Salt: 1/5 teaspoon of coffee Fresh lemon: Prepare ½ fruit c Sugar: 2 teaspoons of coffee Ice: 1 bowl Making: Watermelon: Peel off the green skin and the white pulp. Once the peel is finished, slice the watermelon into thin slices. At this point, you will filter out the watermelon seeds (if any). If you choose seedless watermelon, you can skip this step. Fresh lemon: Squeeze 1 teaspoon of lemon juice. Note that the lemon seeds must be removed or the watermelon juice will be bitter when it is ground. Ice: If you have chosen shaved ice, you can leave it as it is. If you do not have shaved ice, before that, you crush the ice smaller to not affect the blade as well as make the smoothing process faster. For a delicious watermelon smoothie with milk, the process of putting the ingredients in the blender is also very important. You need to determine what to remove first, what to leave later or the watermelon smoothie will not be smooth and even. First, you put the shredded ice on the bottom of the jar. Next, you layered the cantaloupe. After arranging the melon, you add condensed milk and lemon juice to the mix. Finally, you pour the milk into the bowl and then cover tightly. Turn on the blender low and gradually increase to grind. When the smoothie feels smooth, you turn the camera on in low mode and then turn it off. Pour watermelon smoothie into a glass and enjoy. TB (Synthetic) Photo: Collectibles

In hot weather, we often use air conditioning and the chances of sweat secreting are also less, the function of the sweat glands is also reduced. Sweat and ammonia will emit an unpleasant odor. The heavy body odor caused by sweat in hot weather often makes you uncomfortable and makes a lot of problems in living and communication. How much perfume is not compensating. So what’s the tip? Use a deodorant roller Deodorizing roller will be more convenient for you. Before leaving the house, you should use deodorant rollers on large sweat glands such as under the armpits, groin. Should choose reputable and quality brands to ensure safety for health. Illustration. Change your diet accordingly Pay attention to the daily eating menu and adjust for more reasonable. You should limit alcohol, tobacco and eat less meat and fatty foods. In addition, some plants have inherent “bold” flavors such as garlic, curry, and onions. You should include foods like green vegetables and fruits, seaweed, green beans, shiitake mushrooms, and green tea. At the same time, every day should drink plenty of water to increase urine output, help eliminate metabolic residues. Personal hygiene and wear appropriate clothing The issue of daily bathing and personal hygiene needs to be properly ensured, not being wet by perspiration but producing an unpleasant odor. In addition, when it is hot, choose clothes that are better ventilated and absorbent, and wash and dry. Ensure a dry, clean living environment You should regularly sweep and open windows to exchange natural gas. If the room is too hot, causing the body to sweat a lot, use a clean towel to absorb and dry. Ask a doctor to intervene If your sweat glands have problems, it is necessary to have inspection and treatment from a specialist to balance the sweat glands, improve the condition of heavy body.

Ky Duyen confidently showed off her bare bare face and asked if such skin was considered a baby. Everyone took a contest to praise Hau too beautiful, perfect skin without any debate. Admittedly, Ky Duyen’s facial skin is as beautiful as a baby. Miss America Duyen makes people fidgety with a rustic face without defects. Miss America Duyen is one of the beauties who had a beauty when she first published many mixed opinions of Vbiz. But for now, just in a gentle style to fully show off her beautiful natural beauty. Recently, Miss America Duyen often captures people’s hearts with a simple image, natural beauty. Ky Duyen’s beauty is more and more recognized by many people, the more you look at you, the more harmonious and delicate you will be. The show shows off a charming bust with sharp angle. To have a smooth, smooth and pink-white skin that meets baby standards like Miss America Duyen, women must be really careful and meticulous in skin care and beauty at home. Choose products that suit your skin Beauty products are not important at price but focus on ingredients that are suitable for the skin, gentle and non-irritating. Some people simply take care of beauty with natural ingredients, but their skin is still beautiful because of this principle. Meticulous skin care like Korean girls Korean women have a very meticulous skincare routine that provides the skin with all the nutrients it needs to stay in the best health. Compared to the tropical climate in Vietnam, a 5-step process with makeup remover and face wash, toner, lotion, moisturizer, sunscreen (day), anti aging cream (night) is considered suitable. Best. Skin care from the inside like Japanese women Japanese people are famous all over the world for their beauty and aging skin, the reason is that they regularly add antioxidants, collagen from seaweed, seaweed, soybeans, green tea. These nutrients contribute to nourishing the skin from within, repelling aging to the maximum.

From April to September, Ly Son entered the tourist season. At this time, the weather is stable and suitable for exploring the sea and islands. Move 1. Travel by speedboat – You buy train tickets at Sa Ky port for about 180,000 VND / person / time. – Train timetable: From 7:50 to 15h10. – Travel time is about 35 minutes. 2. Travel by speedboat – High-speed train ticket departing from Sa Ky port is about 135,000 VND / person / way. – Train timetable: From 7:30 to 15:00. Each day only about 5 flights / day. – Travel time is about 60 minutes. To avoid seasickness, you should travel by speedboat. Photo: Kangjiri1402. Resort The wild and magnificent beauty of Ly Son Island always attracts tourists. There are many places to stay here from budget to high class. Some reference addresses: – Ly Son Pearl Island Hotel & Resort (8.5 / 10 points). Muong Thanh Holiday Ly Son (8.2 / 10 points). – Bep’s House (9.3 / 10 points). – Central Ly Son (7.2 / 10 points). What play 1. Hang Cau About 15 minutes by car from the center of Ly Son island district, Cau Cave is a famous destination for its fresh and pleasant air. Over time with the impact of wind and waves, the cliffs in Cau cave have been deeply gouged out to form many special and impressive shapes. Here, you will be immersed in the cool blue water, enjoy the poetic, peaceful scene and enjoy taking pictures by check-in. Hang Cau is a famous check-in place in Ly Son. Photo: Bing29496, Iam.rachelbui, Nhonho200496. 2. Hon Mu Cu Located 3.2 km from the district center, close to the An Hai boat mooring puddle, Mu Cu islet is a new check-in site recently unearthed. The scene here is wild, created by black rocks with unique shapes. Hon Mu Cu is known as the most ideal sunrise viewing place in Ly Son Island. Photo: Lenglynnn, Kimtien_1208. 3. Arch Gate This is a tourist attraction in Ly Son, To Vo gate 2.5 m high, formed from the volcanic eruption millions of years ago. Around the gate are shiny black lava rocks with strange shapes. You can visit To Vo Gate at any time of day, every hour brings a different interesting perspective. The clear blue sea water in Ly Son Island always attracts tourists. Photo: Lindathuw, Bing29496. 4. Be Island Dao Be, also known as An Binh Island, is about 1 km from Ly Son island district. This place is becoming the “island tourist paradise” in the Central region, attracting many tourists, especially young people. Here, visitors will be immersed in the clear water and fine white sand beaches, participating in fun activities such as diving, watching coral, camping and eating seafood. The cost to see coral is 120,000 VND / person. After you agree, the islanders will take you to the middle of the sea by basket boat. They will also be your guide and protection throughout your journey to explore the underwater world. The wild natural scenery of Be Island. Photo: Tvkhang1412, Phuongngabui_, Gucci318, Huyentrangg262. Eating Garlic and seaweed salad are two famous specialties that must be tried in Ly Son. The seaweed here is not limp and fishy, ​​in contrast it is fragrant with crunchy. Meanwhile, the garlic salad has a special aroma. When sipping, you may feel spicy, but when swallowing it will feel warm garlic flavor. Reference shops: – Phat Hai Seafood Restaurant, located near the busiest entertainment area on the island, is a delicious seafood restaurant in Ly Son that is well-known. Spacious airy space with a variety of seafood for you to choose from. Price is about 100,000-650,000 VND. Dai Hang Seafood Rice: The restaurant has a diverse and rich menu for diners to choose from. Average price is about 100,000-700,000 VND.

My name is Phung Quoc Huy Hoang, born in 1995 in Nha Trang, and currently live and work in Ho Chi Minh City. I have been pursuing printing 3D products for 5 years now. Previously, I studied restaurant management at the Industrial University, but decided to stop studying in year 2 because I felt this was not my passion. During my self-study, I knew a brother on social media who worked on clay. A monkey head statue made by this man based on the movie Planet of the Apes was so beautiful that I was constantly learning about clay making. Those were the first steps that brought me into the 3D printing industry. Since October 2018, I founded Craftech – a combination of craft (craft) and tech (technology) – with the desire to create printed products based on these elements. The 3D printing market in Vietnam started to emerge from 2017, and has grown quite strongly up to now. Before that, when making a machine part, the worker had to cut CNC with iron and steel. In terms of art, it also takes time to hire people to carve or make from clay. In addition, cost is one of the reasons 3D printing is increasingly popular. Before that, people often covered with earth or porous to create shape. Then comes the process of making silicone molds, pouring plastic and removing it like jelly. It is this mold making step that causes the cost to be high. With a total of 10 employees, we only perform some main stages such as mechanical design, art drawing, accounting … Processes such as CNC cutting, mold making … will be assigned to the unit. other for cost optimization. All drawing design operations will be done by computer simulation software. The 12 V printer consumes electricity about 3-4 million / month. When printing, the layers are overlapped and formatted under the control of the computer. These printers were bought by me at a local company with the price of over 10 million VND / 1 machine. The drawing is fed into the machine. I make some adjustments before printing starts. The material is melted before printing. Depending on the nozzle, the plastic wire is packed into rolls of different size. The ingredients are quite easy to buy in Vietnam. The glue part helps the sample stick to the 3D printing table. For large-sized products, we will assemble each part instead of printing the whole, because the printing size of the machine is only 40 cm2. Small printers also work in a similar way to large machines. This is a product of a small printer. We used to produce finished products with sizes as low as 2 cm. Some products are forced to print on a liquid machine because they require many small details that take weeks to complete. Not to mention, for products to achieve high perfection, manufacturers also need to coordinate many materials. Depending on the order, we will choose the appropriate production method. For example, direct printing would apply to event bookers requiring 10-20 products. With the requirements of mass production, quantity of tens of thousands, we have to make silicon molds or steel molds. This is a product we made for the dinosaur program organizer in Hai Phong. However, this project is manufactured from composite or silicon, not 3D printed. The biggest, most expensive 3D printed product we’ve ever made is a 5-meter bear delivered to a milk tea shop. In the workshop there are now more expensive projects, but made of silicon resin and molded composite, not 3D printing. A shipment is transported by us to customers in Phu Quoc. For bulky products, I have to pay a car rental fee. Up to now, the highest value project the company has ever implemented is a miniatures set at 1.8 billion dong. We do daily activities right at the factory. Currently the company is preparing projects for customers in the central region. I have surveyed but still have a lot of work in progress.

Not only sunscreen, today’s cosmetic world is becoming extremely diverse with a multitude of sunscreen spray products, powder, tablets … to help protect the skin more convenient and effective. Recently, the bar-shaped sunscreen wax continues to become a new trend when it appears in many photos or videos of beauty-loving girls. What is the reason it is loved? Simple and convenient usage The waxy texture is what makes up most of this line of sun protection products. Specifically, it makes the application step faster and easier. There is no need to pour the product into your hands and then apply it to your skin, the sunscreen wax shortens these steps into a single step: apply the product directly to the face. This method of use will also make it simpler to reapply sunscreen during the day, no product sticking to hands or clothes. Easy to carry around every day Sunscreen wax meets every girl’s requirement for convenience. Its compact design fits in the palm of the hand making it easily fit in any bag. The waxy texture also completely eliminates the risk of the product melting in the bag. Innisfree City Vacance Sun Stick SPF50 + / PA ++++ has a relatively wide wax surface, suitable for use on the face and neck area. Does not feel greasy Unlike cream-based and milk-based sunscreens, stick sunscreens give a dry feeling, leaving no greasy feeling on the skin. You do not need to wait for the product to penetrate all but can still be applied in many layers, saving a lot of time in the morning. JM Solution Marine Luminous Pearl Sun Stick SPF 50+ PA ++++ is extracted from seaweed and pearls to effectively protect against sun and whiten. Fast absorbent wax, not greasy, does not lift skin tone, especially anti-drift when the skin spills oil, sweat. Limit product getting into eyes The problem of sunscreen that can accidentally get into your eyes causes a burning, uncomfortable feeling can completely be solved with sunscreen wax. Its concentrated wax formula allows you to apply the product exactly to the areas of skin that are needed, and the thick and difficult to melt waxy substance helps the eye area to be protected safely. The Saem Eco Earth Power Clear Sun Stick contains plant extracts and natural oils with a vitamin complex to help prevent environmental damage such as sun, wind, pollution, dust … The special feature of AHC Natural Perfection Fresh Sun Stick is the UV Alarm Feature system (UV sensor) integrated in the ingot lid. When the product is placed in the sun, the bar cap will show more or less UV rays by turning a purple-blue color. Darker colors mean more UV rays in the sun. Posts: Pure sound

Nuts: According to the Healthline, Almonds, cashews, chestnuts, sunflower …, are rich natural sources of vitamin E, calcium, magnesium, potassium, protein and fiber. Because this dish contains a large amount of calories, you should only sip a few seeds on an empty stomach to avoid gaining weight. Image: Msn. Popcorn: Contrary to popular belief, popcorn can be a healthy snack. However, you should choose popcorn that is low in butter, low in salt or can be made at home to be safer. Image: Macheesmo. Fresh fruit: An apple, banana, pear … is a nutritional supplement for office workers. Daily fruit changes help you balance your nutrition and not get bored. You can eat fruit with unsweetened milk, yogurt to increase protein, calcium, vitamin D. Photo: Fooda. Dark Chocolate: According to the Huffington Post, Dark chocolate contains many healthy nutrients. It is a good source of magnesium, which helps to reduce stress naturally. Studies show that dark chocolate can improve health and reduce the risk of heart disease. Image: Healthline. Greek yogurt: Plain, unsweetened yogurt makes a convenient snack when you work. It also has a higher protein content than regular yogurt. A box of low-fat (170 g) Greek yogurt contains 17 g of protein with just 140 calories. In addition, it is loaded with calcium, a mineral that is important for strong bones and teeth. To make this dish more delicious and full, add fruits and nuts. Image: Verywellhealth. Granola oat cake: These are bars that contain whole grains and honey or brown sugar that combine to form nutritious snacks. They are high in nutrients, rich in protein, fiber, and healthy carbohydrates. However, each type of granola has a different formula, you should read the label carefully before buying. Image: Thisinsider. Instant dried seaweed: This healthy, crunchy snack is a wiser choice than snacks or chips. Seaweed contains many minerals and vitamins A, C, E, K and B. Seaweed is a vegetable in the diet because it is low in calories, high in fiber, and rich in nutrients. Image: Huffingtonpost.

RESOURCES – Fresh passion fruit: 07 fruits; – Sugar: 100g (depending on whether you want to eat sweet or less sweet); – Flexible jelly powder: 10g; – Water: 1 liter. Tools: cooking pot, sieve (ladle) filter, scraper, sharp knife, container. HOW TO MAKE LEO LEO Step 1: Preliminary processing of passion fruit peel -Use a very sharp knife to remove the outer hard shell of the 5 passion fruit, remember to trim it thinly to leave the pink crust. You can use a scraper to scrape off this peel. If using a knife, peel the outer shell in a spiral circle, you can take advantage of this shell to roll into a very beautiful flower used to decorate the dish. – Split all 7 passion fruit fruit, take the intestines to separate into 1 bowl (this passion fruit intestine can be filtered down as desired), the peel of 2 passion fruit still has its peel, then wash to separate; Peel of 5 peeled passion fruit, put in a pot with 20g sugar and 500ml of water, cook for about 30 minutes on low heat to get a very beautiful red rose color. Step 2: Cook red rose jelly – Juice of passion fruit on the top, add 20-30g of sugar, 5g of jelly, stir well, bring to the stove to boil for 2-3 minutes, add 1/2 of passion fruit intestines, stir and then turn off the heat. Pour into the mold, wait to cool and the jelly solidifies, then cut into pieces. So we have made very beautiful pink red passion fruit jelly. Step 3: Cook yellow jelly – North the pot on the stove, add the remaining 5g of jelly mixed with 500ml and 60g of sugar, stir well, boil for 2-3 minutes, remove the foam, add the remaining 1/2 of passion fruit intestine, stir, pour. Mold, wait to cool and the jelly solidifies then cut. So we get yellow passion fruit jelly. Jelly put in a sealed box, to prevent the refrigerator from being used for about 2-3 days is the best. In the hot summer, there is nothing like enjoying the cool, sour, sweet, sweet, natural jellies that are very attractive. You can use a flower shaped silicon mold to pour the jelly into it to create very pretty jelly flowers. Wish you success in making passion fruit jelly!

“In the morning, I usually get up at 5am to water the plants to wash away the frost because the house is near the sea. During the day, I am busy with work, only at night do I have time to spend in the garden, ”she said. Red tomato garden on the terrace. Ms. Hoan has a small shop selling mannequins (jellyfish, coconut, jelly …) in the market. In addition, she also regularly provides this dish for weddings and restaurants. The first time the country implemented social gap due to the first Covid-19 epidemic (in 2020), she had to take a break from her business. Having free time, Ms. Hoan researched how to plant trees. She asked for land, foam box and bought seeds… started planting. The amount of land moved up too much, she had to tie the rope to pull it from the first floor to the rooftop. She also makes use of all the foam boxes or plastic buckets to make a place for sowing. The barrel did not punch the bottom, but the edge was about 20 cm from the bottom. After that, she punched a hole in the plastic can and put the can on the bottom of the barrel. The mouth of the can toward the edge of the barrel is chiseled, making a way for water to drain, helping the roots to clear, and less soil wasting. This woman also takes advantage of vegetables, tubers, leftovers and the peels of tubers and fruits to put in barrels, pour the soil on top, then water the rice … to form a green manure mixture. Thanks to this fertilizer, the plant grows very well. “Initially, I intended to only grow herbs, cucumbers to serve the needs of the family and sales, but unexpectedly after 2 years, my garden had all kinds of vegetables, tubers, fruits and flowers”. In particular, her overhead garden resembles an octopus tomato (like a Russian tomato) grown in foam boxes. Every day, this woman cut off old leaves, obscuring leaves to focus nutrients on the fruit. “Tomatoes like vermi-compost and kitchen waste composting microbiological compost. I also water clear lime water, add some NPK when flowering and small fruit,” she said. “Tomato trees are wrong because the roots have to eat a lot of soil and manure to grow fruit. I stack 2 foam boxes on each other, poke holes in the bottom so that the roots penetrate the roots down to absorb nutrients. For gardening experience, I often watch and read the experience of growing trees online. Seeing what makes sense, I will start to experiment, ”she added. Thanks to the right techniques and devotion of the garden owner, up to now, her garden has made many people admire. Many friends and neighbors asked about how to plant and apply for seeds, Mrs. Hoan happily shared. “Before, I just sat selling, didn’t move much. Since working as a gardener, I often have to be active, my health and spirit are much better than before, ”she said. Ms. Hoan’s husband is a guard, and the children are busy studying, so Ms Hoan takes care of the garden. Every day I don’t have time to go to the terrace, I miss the garden again. “Later, when my children graduate, I will quit my current business. With a lot of time, I will take care of the garden and enjoy my old age ”, she added. See some more pictures of Ms. Hoan’s rooftop garden: The owner of the garden is 50m2. Tomato season is ripe. Ripe red tomatoes. In addition to vegetables, tubers and fruits, her garden also grows a variety of flowers. The large amount of vegetables, tubers and fruits prevents her from going to the market to buy and also provides ingredients for her to cook dishes for sale.

Chef Angel Leon is working on separating seaweed seeds for food. Photo: Time According to Aponiente’s research, lab tests have revealed the enormous potentials of seaweed seeds: Specifically, this seaweed seed is gluten-free, high in omega-6 and -9 fatty acids and high in content. 50% more protein than rice grains. And the most important thing is that this marine plant can grow all over the ocean field, giving normal yield without any conditions like fresh water or fertilizer. The discovery by Spanish three-star Michelin-certified chef Angel Leon made him wonder that the sea meadows stretching across the turquoise water near his home in Cadiz Bay in the past, are now This is an extremely valuable plant. The 44-year-old chef has become even more famous when he is known as one of the most innovative chefs in the world for his efforts to study the nutritional ingredients in seagrass or eel. considered “the rice of the sea”. Thanks to the culinary instinct that has been honed over the years at the famous restaurant and food research firm Aponiente, Mr. Leon is continuing to research and analyze each ingredient in the seeds of this seaweed that soon becomes. the new food of humanity. This discovery opened up the opportunity for three-star Michelin chef Angel Leon to continue on the mission of processing regular eel grass as a potential superfood. “In a world that is three-quarters water, it can fundamentally transform the way we think about the oceans. This will probably be the start of a new concept of the sea as a large garden in the future, “Mr. Leon said. If you first hear this, being told by a chef will be immediately skeptical. But in Spain, Mr. Leon has been known as el Chef del Mar (chef of the sea), has long crossed the boundaries of seafood from tinkering with research and processing of marine plants. discard and turn them into delicious food at restaurants near Cadiz Bay. Close-up of seaweed, also known as eel is seeding. Photo: Aponiente “When I founded Aponiente 12 years ago, my goal was to open a restaurant serving everything that was still considered worthless in the sea. The first years were really bad because no one understood why I went to serve customers with products that no one wanted to use, ”Mr. Leon said. However, he did not give up, the chef continued to pursue “the menu of the unknown of the sea” and his efforts were recorded in 2010 with the first Michelin star. . And by the time his restaurant Aponiente won its third Michenlin star in 2017, Mr. Leon has become an important, defaulted player in the Spanish cuisine as the “chef at the forefront. in an attempt to reposition the way humans treat the oceans “. What Mr. Leon and his colleagues call eel algae seeds “sea grain” or “rice of the sea” in order to continue to deepen and expand research on this issue, is still one of the ambitious projects. most of him so far. Climate change superfood After discovering eel seeds by accident in 2017, Mr. Leon began a search for any documents mentioning the count of eel seeds used as food. The experimental model of growing seaweed for seeds in the Cadiz saline swamp is highly appreciated by environmental scientists. Photo: Aponiente Fortunately, he found an article from 1973 in a scientific journal stating that the seeds of the seaweed eel are an important part of the diet of the Seri, an indigenous ethnic group in Sonora, Mexico. And that is also the only known case of this sea grain, used as a food source for humans. Shortly thereafter, Mr. Leon’s next plan was to consider developing this plant to be harvested in the current Cadiz Bay area, a plant that once grew naturally well before has now been harvested. The narrow area combined with the impacts of humans and climate change makes sea meadows in general decline sharply every year. Mr. Leon personally questioned the researchers at Cadiz University and the local government conducted a pilot eel-seaweed project in three subdivisions of 0.30 ha of salty swamp to become a place where he called “sea garden”. Juan Martín, the environmental director of Aponiente, said it took up to 18 months after batches of eel seaweed seeds to be finished and Leon performed the final tests on his own. “Then one day he asked me to come in a very serious voice and said, ‘Juan, I want to try some cereal because I don’t know what it tastes like.’ And unbelievably, he jumped into this project blindly, pocketing money to find a way to turn this sea grain into different menus, “Mr. Martin said. Mr. Leon says: It’s interesting that you eat eel seeds with the hull tires intact, like brown rice, it has a bit of the taste of the sea. But when the husk is separated, the salty taste of the sea is gone. When he cooked it, he found that the rice tasted very good, and when it was cooked, the rice took two minutes longer and simmered for a longer time, the softer it would be. The positive impact of the sea eel restoration project does not stop there, this seagrass field also has the ability to capture carbon 35 times faster than the tropical rain forest. They are described by the World Conservation Union (WWF) as an “incredible tool” in combating the climate crisis, because seagrasses absorb 10% of the ocean’s carbon each year. although it only covers 0.2% of the seabed area. The good news about Chef Leon and his team was immediately “turbulent” around the world. “When I first heard about it, I said ‘it was interesting’,” said Robert Orth, professor at the Virginia Institute of Marine Science, who has spent more than six decades studying seagrasses. What this chef did “. According to Professor Orth, seagrass has been used as roofing material, insulation and even for packaging seafood, but it has never been grown as food. It is a challenging and mysterious initiative. The wild sea meadows have been dying at an alarming rate in recent decades, while very few researchers have been able to successfully breed and develop seagrass varieties. However, with Leon’s first “sea garden” project, the average yield potential could reach about 3.5 tons per hectare. Although the yield of this eel is only one-third of what humans can achieve with rice, it is valuable that the team has shown the potential for low-cost and friendly farming. environment. “If nature gives you 3,500 kg of food without doing anything – no antibiotics, no fertilizers, only seawater and waves – then we can recommend planting plants. New food – sea cereals ”. Seaweed seeds are considered a superfood in the future because they contain 50% more protein than rice and this plant stores carbon much faster than tropical rain forests .. Photo: Aponiente Now another project is being pushed to expand the scale of the growing eel seaweed to 5 hectares and every step is carefully monitored, in the hope that researchers will better understand the conditions – from temperature. water to salinity – which this new crop needs to thrive. Mr. Leon and his colleagues envision their project to one day go global, paving the way for people to exploit the potential of this new crop to promote aquatic ecosystems, to feed. ocean populations and effectively combat climate change. “We have opened up a window,” said Léon. I believe it is a new way to feed humanity “.

Illustration. Photo source: Internet

Resources:

Tofu 1 piece

Cordyceps 500 gr (or clams / clams)

Crocodile 3 fruits

Tomato 2 fruits

Dried onion 1 bulb

Scallion 2 branches

Lettuce 10 gr

Spices 30 gr

(Salt / pasta / cooking oil …)

Overnight soak the fungus to remove mud and sand, then wash it, pour the germs into the boiling pot until the mouth opens. Next, you take out the worm meat and take the meat and squeeze the stool bag, wash the meat again. For the boiled water, you decant the clear water.

Tofu cut into small squares. Tomato 1 finely chopped fruit, 1 sliced ​​areca fruit, chopped dried peeled onions.

Put a little cooking oil in a deep saucepan, pour minced onions and stir fry, then add chopped tomatoes and stir-fry. When the tomatoes are tender, add the meat with a bit of salt, the main noodles stirring to absorb the spices.

You pour the boiled water, which has coincided with the pot, and put the crocodile into the pot for 5 minutes. When the water is boiling, add the tofu and waxy tomatoes to the areca segment, season to taste and boil again for about 5 minutes. Then add green onions and herbs and turn off the heat.

Seaweed tofu soup

Illustration. Photo source: Internet

Resources:

200g young tofu

1 carrot

100g of peas

1 pinch of dried seaweed, big plate

150g shrimp

Salt, sugar, fish sauce, seasoning seeds, dried onions.

Making:

Wash young tofu, cut chess pieces to eat. Carrots washed, diced. Wash the peas, drain.

Seaweed soak in a bowl of cold water, until the seaweed blooms, wash it through many times to make it clean. Shrimp is washed, peeled and black thread on the back of shrimp for a very clean. Heat two small tablespoons of cooking oil, fragrant scallions, stir-fry the prawns.

Pour into a pot of broth about more than a bowl full of cold water, bring the peas and carrots to boil together.

Boil until carrots, beans are soft, add young tofu, continue to boil, taste spices to taste.

For another 5 minutes, let the seaweed soak in, let the pot of soup boil again, then turn off the heat, so if it does not boil for a long time, the sea will no longer be crispy, and scoop the soup into a large bowl to use as a soup dish with rice.

Beef broth with tofu and squash

Illustration. Photo source: Internet

Resources:

200 g of beef

1-2 bean covers

1/2 squash

1/2 onion

Spices, soy sauce, oyster sauce, peppercorns, Korean chili powder (less spicy but beautiful red), minced garlic, scallions.

Making:

Wash tofu through water, drain, cut into match-shaped pieces. Clean, cut pieces 0.5 – 1 cm thick. Onion stalks cut. Thinly sliced ​​beef, marinated with minced garlic, soy sauce, oyster sauce and a little pepper.

Mix the spicy seasoning of chili powder and chopped scallions. If you do not eat spicy, you can skip this step. Put tofu, squash, onions in a pot, top with marinated beef. Pour about 3 bowls of filtered water into the pot, turn on the stove to boil.

Add a bowl of chili powder and green onions, season to taste again, simmer over low heat for about 5 minutes, then turn off the heat.

Use your hands to feel the shrimp, the first thing that can help housewives recognize it best is the softness of the shrimp. The impurities pumped shrimp body is usually fat, abnormally stretch, especially the joint between the head and body, so fat that the bones on the body are almost stretched.

The impurities pumped shrimp often have hard gills. Meanwhile, the ordinary shrimp without impurities has a soft and curved body.

Shrimp impurities pumped out their tail, protruding their head, and prickly spines

Illustration.

Only with the naked eye you can immediately recognize the chemically pumped shrimp with the superficial features. The impurities pumped shrimp often spread their tail, protruding head, and prickly spines, while the clean shrimp is often the opposite of the above characteristics.

When processing shrimp, there is often a lot of water flowing

Shrimp pumping impurities when cooking will melt a lot of water, shrimp meat shrinks. When the meat is eaten, the taste is paler than normal shrimp. If the shrimp is jelly pumped into you, when cooked, you peel off the shell of the shrimp, you will easily see the jelly layer between the meat and shrimp shell, especially at the top and bottom of the gills.

Before the situation of shrimp being pumped with impurities, or the residue of antibiotics is forbidden to exceed the threshold …, consumers need to be vigilant and very alert when choosing this type of seafood.

The secret to buying iron shrimp

Although iron shrimp is smaller in size compared to other shrimp, it has a delicious taste and a sweet and rich taste when processed.

• When choosing to buy iron shrimp, you should also choose to buy fresh, raw shrimp, the body is white pink and the shrimp legs are still attached to the body.

• If you see iron shrimp with a dark pink color, this shrimp has been preserved for a long time, rotting and the quality has been greatly reduced.

The secret to buying fresh shrimp (sea shrimp)

• Shrimp has a thin shell, soft and smaller head than tiger shrimp, but is rich in nutrients and has a natural sweet taste.

• When choosing to buy black shrimp, you should buy live shrimp, jumping, the body of shrimp is pink and white, with blue eyes.

• Do not choose to buy dead crayfish, the shells are dark pink.

Skincare diet: Japanese women focus on foods put on the body rather than things applied on the skin. Instead of fats, sugars and starches, the Japanese choose products that contain lots of vitamins and Omega – 3 such as green vegetables, green tea, seaweed or fish. These are foods that help fight aging and enhance the beauty of the skin.

Drink green tea: Science has proven that in green tea contains L-theanine, EGCG, Vitamin C, trace elements … help fight aging, treat acne, sunscreen or purify the body very well. Therefore, the Japanese have used green tea as an essential drink in life to protect the body as well as maintain a youthful beauty.

Wash your face with rice water: Japanese women often soak a handful of rice with water, use this rice water to wash their face to help brighten and deep clean. This beauty trick is used to clean and soften the skin, prevent skin aging, sunscreen, deeply nourish as well as prevent the formation of wrinkles.

Use a foam net when washing your face: Many people have a habit of using their hands to wash their face, but in fact, rubbing a lot will make your skin stretch, no longer firm. To solve this problem, Japanese women often use foam nets to care for their skin. This type of mesh can easily create dense lather and cleanse your face.

Use a seaweed mask: Seaweed is known for many very healthy properties, and is commonly used in Japan. In the country of sunrise, in addition to eating seaweed, women also use this ingredient to make a mask to brighten and moisturize the skin. All you need to do is to mix a mixture of seaweed, olive oil and a little warm water and rub it all over your face, then rinse with water.

Paper masking: For a long time, Geisha have known to use fine absorbent silk fabric to beautify. Today, that method of beauty is passed down and more advanced than that. Beauty expert Chizu Saeki said that the use of paper or cotton masks soaked in tonner, lotion, essence will help to excel in moisture and make the skin clearer.

Facial massage: Not only in Japan but many countries around the world use this beauty method. Wrinkle massage helps rejuvenate skin, circulate blood vessels, firm skin and dispel obnoxious wrinkles. To get the effect, you should massage in a circular motion from bottom to top, except in the outer skin for a long time.

Soak in a hot tub: Japanese people love to soak in hot water, whether at home or at the spring. According to experts, this habit is considered as a remedy. Because the minerals in hot water will help calm nerves, reduce inflammation, improve sleep, burn calories or protect and beautify the skin.

Beauty with essential oils: This is one of the famous beauty methods of Japanese women. In the past, Japanese geisha used essential oils to remove make-up and cleanse the skin. Today, Japanese girls use them to moisturize and fight the signs of aging.

Always use sunscreen: If you think that it is only necessary to apply sunscreen when it is hot, then you are wrong. Even when it is not sunny or even shady, your skin can still be attacked by ultraviolet rays and that is why you should apply sunscreen whenever you are outside between 9 o’clock. morning – 5 pm. Photo: Internet.

Invite readers to watch the video “Beauty of the Covid-19 Sisters”. Source: VTV TSTC.

Broccoli

This is the vegetable that tops the table in terms of protein, sugar, fat, vitamins and carotene content. These valuable nutrients make vegetables able to increase the resistance to damage and increase elasticity of the skin. Broccoli has a fragrant, crunchy flavor that is less pronounced when it is hot, so you can stir-fry, cook soup or mix salad very well.

Pig’s skin

The abundant collagen and eslastin content in the pig’s dermis is a great remedy for skin cells. It can also smooth wrinkles and enhance skin elasticity, resulting in firm skin. But because pork skin contains a large amount of fat, when processing you should cut the fat content of the foods you go with to avoid obesity due to excess fat food.

Kiwi

The large amount of vitamin C in these fruits can prevent the formation of black pigments, lighten the skin, and fade freckles on the skin. One thing you should keep in mind is that because kiwifruit is so cold, if you are a person with cold stomach, stomach pain, or urinating a lot, you should not use this fruit. Women with heavy periods or a history of preterm birth should also stay away from kiwi.

Kiwi suppresses dark pigmentation and fades freckles

Seaweed

This alkaline food is rich in vitamins and minerals. Therefore, regularly eating seaweed can regulate blood pH, reduce blood fat and regulate cholesterol to help skin secrete less oil. One note when buying seaweed is to avoid fresh colors, brittle because these are algae that have gone through processing with toxic chemicals. During the culture process, seaweed is very easily contaminated. So, before cooking, use soaked water and then rinse it to ensure hygiene.

Soy bean

Very rich in vitamin E and contains a compound BBIC, which inhibits the activity of protease, an enzyme that plays an important role in the process leading to sclerosis. So, using soy regularly can make the skin soft, supple and firm. In addition, the isof lavones compound in soybeans also acts as a female hormone to help smooth skin. If you use soy directly, the body’s absorption rate is only 65%. But if you use soy products, the effect will be better. When brewed into bean sprouts, soybeans also produce vitamin C, which works to whiten the skin.

Salmon

Omega 3 in salmon oil can enhance antioxidant effects, remove substances that destroy collagen, stimulate skin moisturizing and prevent the formation of wrinkles. Regularly eating salmon can help reduce wrinkles. These wonderful effects can only work best if you know how to combine them properly with other foods. Avoid sugar and minimize the use of refined flour, increase the supplement of vitamins and minerals. This will make the salmon the most effective against wrinkles.

Tomatoes are flat wrinkles, for smooth skin

Tomato

The carotene and lycopene content in tomatoes can smooth wrinkles, make the skin smooth and prevent the skin from getting sunburned. Like the carotene found in carrots, these two substances are fat-soluble. Therefore, if you eat it raw, the ratio of substances that your body can absorb from this fruit is very low. But if you stir-fry with eggs or cook soup, the absorption rate will increase significantly. In addition to nourishing the skin from the inside, tomatoes are also a valuable ingredient for making masks. Crush tomatoes, add a bit of white sugar and apply on your face daily, you will have outstanding smooth skin.

Carrot

The content of sugar, protein and vitamins in carrots are all relatively high. But the highest must mention carotene B. In carrots, carotene B is always 30-100 times higher than normal vegetables. This is a very valuable nutrient for the skin because carotene not only protects the epidermal cell structure, helps maintain the function of the skin cell organization, reduces wrinkles for the skin, but also makes the skin soft, smooth. Carotene is fat-soluble, so its effects are best when eaten with meat. So remember to simmer or sauté carrots with meat to get the best effects of this natural cosmetic.