It may seem sophisticated because of the presence of many ingredients, but the way to cook Hoi An chicken rice is very simple and can be done at home. Ms. Pham Diep (Hai Phong) shared a recipe for delicious, well-prepared chicken rice that made many women admire. Chicken Rice Ingredients: – Chicken: 1 chicken – Vegetables: carrots, onions, cucumbers, bean sprouts, spring onions, laksa leaves, herbs of all kinds, onions, garlic, ginger, turmeric, lemon, chili, sesame… – Rice How to make chicken rice: – Wash chicken, wash with salt, wash again, drain, then take turmeric powder or turmeric juice to apply all over the skin to absorb evenly. – When boiling chicken, put in the pot of onion, ginger, and spices to make the chicken more delicious and richer. – Boil the chicken until cooked so that the chicken is not broken and the skin is not torn – Chicken broth is used to cook rice and a little sauce. – After boiled chicken, cut the thighs and wings into pieces, and tear the breast meat to mix the salad. Diep’s attractive chicken rice dish. Photo: NVCC Rice -Rice is washed, soaked before about 30 minutes with turmeric water, finished soaking, drained rice. -Put the rice on the pan and stir with a little oil and turmeric water until the rice color is opaque. -Pour the roasted rice into the pot and cook with chicken broth to get a fragrant, sticky yellow rice product. Salad -In the process of waiting for the chicken to cook, we prepare the ingredients for the salad. -Onion: cut into strips and soak in ice water to reduce pungent and crunchy. – Carrots, grated cucumbers, chopped laksa leaves. -Make salad dressing: Mix sugar, lemon juice, a little soup and minced garlic and mix well. -Pour the ingredients into a bowl and mix well for the vegetables to soak up the sweet and sour seasoning, then mix in a little sesame to increase the aroma. To make chicken rice at home, you can learn how to make it simple and quick by Ms. Diep. Photo: NVCC Chickencoop -Wash with salt water to drain and finely chop (prune gizzards into beautiful flowers). Stir-fry: Add onions, minced garlic and stir-fry until golden brown, add the chicken hearts and fry until fragrant. – Stir-fried chicken hearts divided into 2 parts, 1 part to make sauce, 1 part to stir-fry bean sprouts. Sauce -Put a small portion of the fried chicken intestines in with a little chicken broth, add seasoning, and pepper to the boil (if anyone doesn’t like a lot of fat, skim off the fat in the steps) so her sauce Diep is not very fatty. Stir-fried chicken heart with bean sprouts -Take all the remaining stir-fried intestines into the pan, add bean sprouts, onions and seasonings just enough, stir-fry until cooked, then add sliced ​​scallions for aroma. Make boiled chicken dipping soup – Perfect soup, chili sauce, pepper, lemon juice. Chicken rice dish: -Prepare mam and banana leaves, washed and dried – Then arrange the dishes in each corner, put the sauce bowl and sauce plate in the middle, wash and drain the herbs to the corner. – At home, there is a mold of sticky rice, so Pham Diep put the rice in to make it beautiful – Sprinkle a little more sesame on rice and salad, finally trim some flowers and vegetables, some cucumbers, carrots to eat to help reduce boredom.

– Ripe bananas: 5-6 – Tapioca flour: 30g – Coconut milk: 200ml – Sugar: 100g – Peanuts: 30g – Sesame: 10g 2. How to cook banana tea Peel and cut bananas (Photo: cachlamhay.vn) Step 1: Banana peeled and then cut into bite-sized pieces and put in a clean bowl mixed with dilute salt water, soaked for 5 minutes to reduce the acrid taste of the bananas. Then, add sugar and salt and stir gently so that the bananas do not crush and the banana pieces are absorbed evenly, then marinate for about 20 minutes to infuse. Step 2: Wash the tapioca powder and soak it in a bowl of cold water for about 2-3 hours. When the glutinous rice flour has risen and softened, take it out, wash it with water and let it dry. Step 3: Put the sesame in the roasting pan, stir well. When you see sesame seeds turn yellow and fragrant, turn off the stove. Step 4: Roasted peanuts, clean the shell, put in the mortar and pound. Step 5: Prepare a clean pot and mix 200ml of coconut milk with 800ml of water, then add Bang powder and put the pot of coconut milk on the stove to boil. Step 6: Add 100g of sugar to the pot of coconut milk, stir well and then turn down the heat so that the coconut milk does not overflow from the pot. Step 7: When the starch is cooked to the surface of the water and has a clear color, pour the bananas into the pot and cook for about 2 more minutes and then turn off the heat. Step 8: Ladle the tea into a bowl or cup, add ice, sprinkle with sesame and peanuts on top and enjoy. Delicious and attractive coconut milk banana soup (Illustrated photo) 3. Some notes when cooking banana tea When cooking banana tea, you should choose ripe bananas, the outer skin is yellow, the veins are still green, so that after cooking the bananas are still flexible and not crushed. Banana tea can be eaten hot or cold. However, this tea is best eaten cold with shaved ice. Banana tea must have a sweet banana taste without acrid. The required banana tea pot must have a beautiful color. The yellow banana pieces should rise to the surface of the tea bowl. The banana is whole, rich and has the smell of coconut milk. Due to cooking with coconut milk, banana tea must have a rich aroma of coconut milk but not too boring. Bang dough must be ripe and chewy. As for sesame and peanuts, they must be roasted so that they are soft, fragrant and delicious. Wish you success in making banana tea! According to the VietNamNet

– Ripe bananas: 5-6 – Tapioca: 30g – Coconut milk: 200ml – Sugar: 100g – Peanuts: 30g – Sesame: 10g 2. How to cook banana tea Peel and cut bananas (Photo: cachlamhay.vn) Step 1: Banana peeled and then cut into bite-sized pieces and put in a clean bowl mixed with dilute salt water, soaked for 5 minutes to reduce the acrid taste of the bananas. Then, add sugar and salt and stir gently so that the bananas do not crush and the banana pieces are absorbed evenly, then marinate for about 20 minutes to infuse. Step 2: Wash the tapioca powder and soak it in a bowl of cold water for about 2-3 hours. When the glutinous rice flour has risen and softened, take it out, wash it with water and let it dry. Step 3: Put sesame in the frying pan, stir well. When you see sesame seeds turn yellow and fragrant, turn off the stove. Step 4: Roasted peanuts, clean the shell, put in the mortar and pound. Step 5: Prepare a clean pot and mix 200ml of coconut milk with 800ml of water, then add Bang powder and put the pot of coconut milk on the stove to boil. Step 6: Add 100g of sugar to the pot of coconut milk, stir well and then turn down the heat so that the coconut milk does not overflow from the pot. Step 7: When the starch is cooked to the surface of the water and has a clear color, pour the bananas into the pot and cook for about 2 more minutes and then turn off the heat. Step 8: Ladle the tea into a bowl or cup, add ice, sprinkle with sesame and peanuts on top and enjoy. Delicious and attractive coconut milk banana soup (Illustrated photo) 3. Some notes when cooking banana tea When cooking banana tea, you should choose ripe bananas, the outer skin is yellow, the veins are still green, so that after cooking the bananas are still flexible and not crushed. Banana tea can be eaten hot or cold. However, this tea is best eaten cold with shaved ice. Banana tea must have a sweet banana taste without acrid. The required banana tea pot must have a beautiful color. The yellow banana pieces should rise to the surface of the tea bowl. The banana is whole, rich and has the smell of coconut milk. Due to cooking with coconut milk, banana tea must have a rich aroma of coconut milk but not too boring. Bang dough must be ripe and chewy. As for sesame and peanuts, they must be roasted so that they are soft, fragrant and delicious. Wish you success in making banana tea! Phuong Anh (Synthetic)

A heart cell organ that can beat like a real heart. Photo: livescience According to sciencemag.org, this mini organ (cell organelle) mimics the real heart of a 25-day-old human embryo and could help solve many mysteries, such as why children’s hearts don’t have scars. after having a heart attack. Not involved in the new study, but Zhen Ma, a cardiac organelle development bioengineer at Syracuse University, says it’s a great study, and the experiment is important in understanding Congenital heart defects and human heart formation. This process has so far relied solely on animal models. Although other mini-organs such as the brain, intestines, and liver have been grown in the lab for more than a decade, the heart cell organ presents a more challenging challenge for scientists.
The first cardiac organoids were created from mouse heart cells. They may beat on a lab plate, but they look like a bunch of heart cells, not a real heart. According to Aitor Aguirre, a stem cell biologist at Michigan State University, the cardiac organelle needs to function. With the heart, one wants the heart cell organ to have chambers and function to beat in rhythm. Watch a video of a mini heart beating in the lab (source: Sciencemag.org): To create an embryonic-like self-organizing heart cell organelle, the authors of the new study programmed human pluripotent stem cells (cells that have the ability to develop into any type of tissue). which) for this cell to turn into other types of heart cells. They wanted to create three layers of cells in the wall of the chambers of the heart, one of the first developing parts of the heart. Next, they embedded these stem cells in different concentrations of growth-promoting nutrients. They tried until they found a recipe to get these stem cells to form tissue in the correct order and shape in the embryo. After a week of development, the cardiac organelle was structurally equivalent to the heart of a 25-day-old embryo. At this stage, the heart has only one chamber, which will later be the left ventricle of the mature heart. Cardiac organelles are only about 2mm in diameter and have the typical major cell types in this stage of development: myocytes, epithelial cells, fibroblasts, and the epicardium. They also have a clear chamber that beats at a rate of 60-100 beats per minute, similar to the heart rate of embryos of the same age. Lead study author Sasha Mendjan, a stem cell biologist at the Institute of Molecular Biotechnology of the Austrian Academy of Sciences, said: “When I first saw it, I was surprised that these chambers had self-forming. What’s amazing is that you see right away whether this experiment works and if this organelle is working, because it has a pulse.” Scientists were able to study heart formation in unprecedented detail. Photo: livescience The mini-heart has so far been more than three months old in the lab and will help scientists monitor the heart’s development in unprecedented detail. They can know the source of heart diseases such as congenital heart defects in children and heart cell death after a heart attack. Mendjan and his colleagues also frozen organelles to test their response to injury. They found that cardiac fibroblasts, a type of cell responsible for maintaining tissue structure, travel to the site of damage to repair dead cells, as happens in children who have had heart attacks. Scientists have long wondered why children’s hearts can regenerate after being damaged without scarring, unlike adults. Mr. Aguirre said the next step would be to connect this organ of beating heart cells to a network of blood vessels and test its ability to pump blood. Mendjan’s team intends to find a way to modify the nutrient solution to produce a four-chambered heart cell organ. With this innovative heart cell organ, researchers were able to learn more about heart problems that can arise when the walls of the heart’s chambers begin to form. Meanwhile, Mr. Ma said that growing a more mature heart cell organ with all four chambers and structure is a matter of the future. He thinks this will take a decade to materialize.

1. Wheat flour number 13 290g 2. Yeast hatching 5g 3. 2 chicken eggs 4. Sugar 40g 5. Fresh milk 40g 6. Unsalted Butter 38g 7. Salt 2g 8. Vanilla 1 teaspoon 9. Sesame, almond slices… Optional Steps 1. Mix the ingredients 2. Mix the dough 3. Knead the dough 4. Shape the cake 5. Bake the cake in an air fryer Prepare materials 1. Wheat Flour No. 13 290g 2. Yeast 5g 3. Eggs 2 eggs 4. Sugar 40g 5. Fresh milk 40g 6. Unsalted butter 38g 7. ​​Salt 2g 8. Vanilla 1 teaspoon 9. Sesame, almond slices … As you like The chrysanthemum bread scented with butter, milk and beautiful shape has captivated so many women, it turns out that it is not too difficult to make. Especially, you can make this cake with an oil-free fryer. How to make chrysanthemum bread with an oil-free fryer 1 Mix ingredients Put sugar, fresh cream, butter, fresh milk in a bowl and heat. Then let the mixture cool down. Crack 2 eggs into a small bowl and beat with salt. Leave some eggs to spread the cake. Add the remaining eggs to the above mixture. Then add vanilla and mix well. 2 Mix the flour Mix flour with 5g of yeast and add to the above mixture and mix well. Remember to mix the dough slowly until the dough is a little sticky. Incubate the dough for 1 hour. 3 Dough Take out the dough and knead for about 1 to 2 minutes, then cover with cling film, then refrigerate for 2 hours. 4 Shape the cake Brush a layer of butter into the mold, take out the dough to shape and then put it in the mold. Cover with a warm towel and continue to rest for about 30 minutes for the dough to rise. Mix the remaining egg with a little water or milk and spread it on top of the cake. Sprinkle sliced ​​almonds and sesame on top to your liking. 5 Bake the cake in an oil-free fryer Preheat the pot at 180 degrees Celsius for 5 minutes. Then bring the cake into the oven at 160 degrees Celsius for 5 minutes, cover the cake with foil and bake at 180 degrees Celsius for 20 minutes. Photo: Vu Thanh Hoan The finished products are soft fragrant chrysanthemum bread, which is more delicious than ordinary pillow bread. This cake is used for breakfast and does not need to be adjusted. The chrysanthemum bread is as beautiful as the store. Photo: Vu Thanh Hoan Making chrysanthemum bread and then having breakfast is standard without adjustment. Photo: Ha Nguyen With homemade products, you can sprinkle topping depending on your preference. Photo: Baby Wish you success with how to make chrysanthemum bread with this oil-free fryer! According to the Vietnamese life

Resources Part of flour – Wheat flour: 480g; – Dry yeast: 10g; – Sugar: 15g; – Fresh milk without sugar: 400ml; – White salt: 08g; – Cooking oil (vegetable oil): 20g Potato filling – Potatoes: 05 tubers; – White salt: 01g; – Shredded chedar cheese: 200g; – Cake dressing: Eggs: 01 yolk and 1 tablespoon of cooking oil; – Sprinkle the cake: white sesame seeds, cumin seeds (if not available, replace with black sesame seeds) – Tools: 20cm long bread mold, flat spatula, hand whisk (if any). Making Step 1: Mix the flour crust Put warmed fresh milk in a large bowl, add 15g sugar, yeast, stir well. Then pour in the flour, mix briefly, add salt, mix well with a flat spatula and continue to add vegetable oil, knead by hand until the flour blends into a uniform ball, cover the dough to make the dough. rest for about 30 minutes. Step 2: Make the potato flour filling Potatoes are peeled, cut into pieces and boiled with 1 liter of water for about 15-20 minutes until they are soft, then take them out and drain the water or you can steam them. Mash the potatoes while still hot, then add in 100ml of fresh milk, mix well, then add cheese and a little white salt and mix well. Divide this multiplier into 3 parts. Step 3: Create potato flour cubes After the flour has rested for 30 minutes, bring the dough out and knead it gently by doubling the dough from both sides a few times, forming a rectangular dough and then using a dough cutter to divide the dough into 3 parts. Each part of this flour is rolled up and then rolled out by hand to roll the potato filling made in step 2. Roll the potato dough into a circle so that the flour covers the potato flour evenly. Then use your hands to flatten the potato flour block, put it in a baking tray lined with parchment paper, cover, and incubate for about 20 minutes for the dough to rise about 80%. Step 4: Bake the cake – Beat egg yolks with cooking oil, spread evenly on the surface of the potato flour block, then press down with your fingers to form equal holes on the surface of the cake, sprinkle sesame on the surface of the cake. – Turn on the oven at 180 degrees Celsius, preheat the oven for 10 minutes, put the dough mold in step 4 into the oven to bake for 20 minutes until golden. Take the cake out and enjoy it while it’s still hot. Good luck!

Use a ripe tomato, cut it in half and rub it on your back, leave it on for 15 minutes, then wash it off. Tomatoes can be a bit sensitive compared to the face area, but are very useful in treating acne on the back, especially very effective with oily skin. Fresh lemon One of the simple ways to beautify the skin on the back is to rub it directly on the skin areas with acne, melasma, leave it for 10 minutes and then wash it off with warm water. Do this 1-2 times a week. However, this method does not apply to people with thin or sensitive skin. At the same time, you should be careful not to rub on the wound area, it will be very painful. Salt All you need to do is soak in a bath mixed with granulated salt for 20-30 minutes. If your skin is oily, simply pat dry without applying any additional skin care products. But if your skin is dry, you should apply a light moisturizer on your back after showering. Apple Cider Vinegar Apple cider vinegar contains acidic substances that work to remove sebum and residue produced by sweat. With a jar of homemade apple cider vinegar or easily bought at the supermarket, you dilute it with clean water in a ratio of 1:2, then apply to the back with acne, gently massage and then rinse with warm water. Not only treating acne on the back, apple cider vinegar works very well to beautify the skin of the whole body. Oat Oatmeal is a beneficial ingredient for dry, oily, even aging skin. Oatmeal helps to clean and improve acne-prone skin and dark scars. You just need to mix oatmeal with honey to form a paste, then use this mixture to apply to the acne area for five minutes, rub the back with a cotton ball, about 5-10 minutes later, take a shower with water. warm. Do this twice a week for best results. Tea tree oil Tea tree oil works to treat acne on the back quickly, without worrying about side effects. It has antibacterial, anti-inflammatory, pain-relieving, skin-clearing, and acne-fighting effects. Note that you should not use pure tea tree oil because it can cause swelling, redness, dryness, and itching. So you should dilute it with water before applying by using 2-3 teaspoons of tea tree oil with a cup of water, stir well, then use a clean cotton ball to soak tea oil and apply it on your back. Mint leaf Peppermint essential oil can reduce pain, inflammation, and swelling caused by acne. The coolness of this leaf also helps reduce itching and makes the skin firmer, which is great when you use it to beautify the skin of your back. First, you should wash a handful of mint leaves, pound to get the juice, then apply on the back with acne, leave for about 10-15 minutes and wash off with water. With the seven simple ingredients mentioned above, you will quickly beautify the skin for your back area, confidently wear open back shirts without being laughed at by people. Wish you success!

Legend has it that the profession of making rice paper in Luong, Do Luong, Nghe An provinces has been passed down through generations in the village. Up to now, the age of the craft village is more than 300 years. Previously, Vinh Duc craft village was located in Lien Son commune, until 1989, Lien Son commune merged with Do Luong town. In 2005, the People’s Committee of Nghe An province recognized this place as Vinh Duc rice paper production village. The oldest person making rice paper here also does not know when the origin of this craft village was. They only remember that they were handed down by their grandparents and parents how to make the best rice paper. To make a delicious rice cake must go through many stages. The feat from selecting raw materials to processing and manufacturing. Raw materials usually use rice with little plasticity, commonly used rice is Khang Dan 18, plain rice to coat cakes. After soaking the rice for one night, the rice is cleaned and the grit is then ground into a powder, mixed with black sesame. To increase the delicious taste, people add pepper, crushed garlic, mixed with rice flour. This is also the secret to making the unique taste of Do Luong rice paper. The flour mixture, after being mixed well, will be coated with a thin layer on a griddle made of cloth, on a pot of boiling water. When the rice paper is cooked, it is gently spread on the cork grid to cool before drying. When drying the cake, about every 2 hours, the cake will be turned over once to dry evenly. If it is very sunny, you have to watch the cake, turn the cake often because it is too sunny, the cake will be hard and curved, not good looking and difficult to bake. After drying, the rice cakes will be baked on a hot coal stove or fried in oil. Bake so that the cake expands evenly, bringing up the strong aroma of pepper and garlic, the fleshy taste of rice flour, and black sesame. In 2017, Do Luong Banh Da was granted an intellectual property certificate. Currently, Vinh Duc craft village has more than 100 households producing rice paper all year round. Every house is busy, red with fire. The fragrant smoke from the baking spread over a large area. Although the rice paper is small, it has become an unforgettable home taste for many people in Nghe An.

Illustration. Image source: Internet Resources: 400 gr bok choy 1 tablespoon olive oil Black pepper 2 tablespoons soy sauce 3/4 teaspoon sugar 1/2 tbsp apple cider vinegar 1/2 teaspoon sesame oil 1/4 teaspoon white sesame seeds Preheat the oven to about 200 degrees Celsius Wash the bok choy, cut off the bottom stem, cut it in half lengthwise Make the sauce: mix soy sauce, sugar, apple cider vinegar, sesame oil, sesame seeds, stir well and set aside. Drizzle with olive oil, sprinkle with black pepper, and place in the oven. Bake for about 8 minutes. Remove from oven, drizzle with sauce and serve immediately. Fried mushroom chips Illustration. Image source: Internet Resources: 10 pieces dried shiitake mushrooms Chickpeas: 3 bunches Garlic: 1 bulb Satay: 1/2 teaspoon Seasoning seeds, monosodium glutamate: 1 teaspoon each. Oyster oil: 2 tsp. Making: Peeled garlic, minced Vegetables are picked up, washed with water, and dried. Shiitake mushrooms soaked in hot water to bloom evenly. Then take the scissors to cut off the mushroom legs, which one is big, you can cut it in half You build a pot of water, when the water boils, you put the cabbage in the ceiling briefly, then take out the basket to drain. Put the pan on the stove, add a little oil, then add the garlic and fry until fragrant. Next, add the mushrooms and stir for a minute, on high heat. Then, you add the vegetables to stir-fry, add satay, oyster sauce, monosodium glutamate, seasoning seeds, and stir well. You sauté the vegetables for about 3-5 minutes, then turn off the heat. Scoop the vegetables onto a plate and decorate to your liking. Stir-fried cabbage with chicken Illustration. Image source: Internet Resources: 180g boneless chicken, cut into small pieces 2 tablespoons oil 240g bok choy, washed and finely chopped 2.5 cm ginger, peeled, thinly sliced Spice ½ tbsp soy sauce ½ tbsp cornstarch Sauce ½ tablespoon oyster sauce 2 tablespoons water ¼ teaspoon sesame oil v White pepper 1 teaspoon white wine ½ teaspoon sugar Making: Marinate the chicken with the seasoning ingredients for 10 minutes. Mix all the sauce ingredients in a small bowl, stirring well. Heat 1/2 tablespoon of oil in a pan. Add the chicken and stir-fry quickly until the chicken is white. Remove the chicken to a plate and set aside. Heat the remaining oil in the pan. Add ginger to the pan and sauté until fragrant. Return the chicken to the pan and stir well. Add vegetables, stir well. Add the sauce to the pan and continue sautéing until the vegetables are cooked but still retain their natural green color. Put the fried chicken with cabbage on a plate and enjoy!

Raw spicy sour chicken gizzard salad 1 chicken gizzard blister
1/2 onion
1/2 carrot, 1/2 green mango
1 bunch of laksa leaves
Roasted peanuts or sesame
Garlic, chili, lemon, ginger
Spices: Fish sauce, sugar. Delicious dishes every day: Spicy and sour chicken gizzard salad. How to make spicy and sour chicken gizzard salad Soak chicken gizzards in white wine for about 5-10 minutes to remove dirt and odors. Then rinse the gizzards with lemon and rinse with clean water.
Boil water, add salt and crushed ginger and then let the gizzards boil, take out and drain. Thin sliced ​​gizzards. Thinly sliced ​​onions, soaked in salt water to reduce pungency. Carrots, shredded mango. Pickled lettuce clean, washed, drained.

Mix water according to the ratio of 1 lemon / 1 sugar / 1 fish sauce. Peeled garlic, minced chili seeds and add to salad dressing.
Put the whole chicken heart and gizzards in a large bowl with onions, carrots, and mango and mix well with water. Mix slowly, when seasoning again, you can taste it. Add the herb leaves, mix well and then place on a plate, sprinkle with sesame or crushed peanuts to serve.

Bee tea is considered as a dish close to the Hanoians. The soft, sweet, honey-colored tea with the warm and fragrant spicy flavor of old ginger always makes people enjoy a feeling of passion to surprise. If you like to eat bee tea, you can refer to how to cook bee tea of ​​Tran Ly (Hanoi) below: Resources To make 2 dishes of tea, about 300g of glutinous rice should be used, so it is recommended to use sticky rice with high plasticity (sticky rice with yellow flowers). 50-60g molasses brown sugar. Some white sesame seeds. 7g fresh ginger. Making The rice is blooming, soft and juicy, but not crushed, it is sweet, sometimes ginger flavor, especially without the rice. Soak and wash rice the way we normally soak sticky rice. Rice after being washed clean, stirred with a little salt and then cooked sticky rice. Eat twice to make the sticky rice seeds bloom and plump for a long time. That will yield about 500g of sticky rice after serving. Divide the amount of sticky rice in half because 1 dish of bee tea will use 250g of sticky rice (should make each dish). Simmer 50-60g molasses sugar with 50g water to dissolve completely. When the sugar is melted, add 7g of freshly shaved peeled ginger and continue to boil. Use sugar from molasses is best because it is fragrant and beautiful in color. Put sticky rice in the ginger sugar mixture, quickly use chopsticks to spread the sticky rice and soak it evenly. Increase the heat a little and stir continuously until the sugar water is drained into the sticky rice seeds and the sticky rice seeds are slightly tightened. Quickly empty the plate. Do the same with the rest of the sticky rice. That’s it for the divine bee tea. Don’t forget to sprinkle the fragrant roasted white sesame seeds! Wish you all success with bee tea!

Illustration. Photo source: Internet Resources: Goose meat: 2 kg Sesame: 100 g Lemongrass: 100 g Galangal: 1 small branch Ginger: 1 small branch Lemon leaves: 5-7 leaves Cucumber, green banana, sour star fruit: 1 fruit each Served with herbs: fig leaves, cilantro, herbs Sauce: poor soy sauce. The ginseng meat squeezed with ginger salt and washed to sell less smell, filtered the bones to use in other dishes. Put the goose meat in a pot, boil it just to come with ginger, lemongrass, crush. Marinate the goose meat with a little spice and put in a pan of gold and then take out to cool and slice it thin. Preliminary processing of spices: Sesame roasted gold, peeled, crushed. Lemongrass, small galangal. Lemon leaves, ginger sliced. The basil and laksa leaves washed, drained. Put one tablespoon of cooking oil in a non-galangal pan and lemongrass is golden and fragrant. Pour meat into a bowl with fried cooking oil, add spices such as sugar, soup powder, lemon juice, sliced ​​chili, ground pepper, monosodium glutamate and mix well to infuse the meat and then spread out to a plate. . Steps to make sauce: Take half a bowl of kumquat, sugar, ginger juice to boil. Turn off the heat and add lemon juice, monosodium glutamate, minced chili to taste, let the sesame seeds, crush, stir, stir well, then bring to the bowl. Cut star fruit slices around the plate and then let the lemon gooseberries soaked in the spices in the middle. Take another large plate lined the fig leaves down, above the display of cucumbers, star fruit, green bananas have been sliced ​​around, alternating with herbs for beautiful eyes. When eating rice cakes, add fig leaves, cucumbers, star fruit, green bananas each piece, a piece of white and herbs rolled into rolls and soy sauce. Braised goose meat Illustration. Photo source: Internet Resources: Ngan: 700gr (about 1/2 chicken) Crocodile fruit: 200gr Taro: 500gr Purple onion, garlic Scallions, cilantro Spices: fish sauce, seasoning seeds, … Making: Buy goose meat, wash. Crush ginger and white wine to grind the goose meat for a few minutes and then rinse with water to remove the smell. Then, chop the meat into bite-sized pieces. Crocodile fruit peeled and washed, taro peeled, washed and sliced ​​to taste. Purple onion and garlic peeled, chopped, scallion, coriander picked up, washed, chopped. Before marinating the meat, you put the meat in a pan and fry it briefly so that the golden skin catches the eye and makes the dish more delicious. Next, add the goose meat to the bowl, add 1 teaspoon of minced garlic, 1 teaspoon of chopped onions, 1 tablespoon of fish sauce and 1 teaspoon of seasoning seeds. Then, you mix well and marinate for about 30 minutes to infuse the meat. North pan on the stove, add oil and non-fragrant onion, minced garlic. Then, add the goose meat and sauté for about 5 to 10 minutes until the meat is firm. Next, you put the meat in the pot, fill the surface with water, then put it on the stove, set the heat to high and start brazing. When the meat is boiling, lower the heat to soften the meat. During braising, you should pay attention to remove the foam. When the meat starts to soften, add the crocodile. After about 15-20 minutes, continue adding the taro. You cook until sweet potatoes, season them to taste, then turn off the heat. You put the dish in a bowl, add scallions and coriander and enjoy, if you want to eat spicy you can add a few slices of chili. Boiled Ngan Illustration. Photo source: Internet Resources: 1 goose: about 2kg Fresh ginger: 1 branch Dried onion: 1 bulb Seasoning powder, soup powder Making: After buying goose meat, you will clean and remove odors with ginger alcohol. Then put the goose in a pot, fill the surface with water, add a little crushed ginger and then turn on the stove. When the water is boiling, use a spoon to remove the foam to make the boiled water clearer, add 1 tablespoon of flour, peeled dried onions (baked) and lower heat, cover and cook again for about 25 30. The minute is the meat will be cooked. Then take out to cool down, then chop it, add delicious fish sauce to enjoy.

Ingredients for mixed jellyfish salad Jellyfish
Carrot, cucumber (or banana flower, green mango), onion, bean sprouts.
Basil, marjoram, coriander.
Roasted peanuts, white sesame Lemon, vinegar, sugar, garlic, chili, lime leaf, lemongrass, ginger, cooking oil, salt … The ingredients for making mixed jellyfish dummies. How to make mixed jellyfish salad Jellyfish wash thoroughly with lemon / vinegar to remove fishy smell, dirty oil, drain, cut into bite-sized pieces. Rinse thoroughly with warm water mixed with ginger, then squeeze the jellyfish dry.
Washed carrots, onions, peeled, shredded / shredded. Particularly, cucumbers need to remove the intestines, leave the skin, sliced ​​just right to keep the crunch. Soak this ingredient with vinegar for 10 minutes and then take out and drain. Wash the materials. If you mix jellyfish salad with banana flower, banana flower after slicing, need to soak in dilute salt water to remove plastic. Shredded green mangoes do the same. Finished soaking the ingredients, take out, squeeze lightly.

Wash bean sprouts and soak them with dilute salt water, take them out to drain. All kinds are fragrant washed and soaked with dilute salt water, then picked out to drain, cut into bite size.

Mixed mixed jellyfish salad: 2 teaspoons of filtered water + 2 teaspoons of vinegar + 1 teaspoon of lemon juice + 1 teaspoon of sugar + 1.5 teaspoons of cooking oil + 1 teaspoon of salt. Dissolve the mixture and add chili, minced garlic.
Put the jellyfish, vegetables, water, mix in a large bowl and mix well, leave for about 20-30 minutes for the jellyfish salad to infuse spices. Make mixed jellyfish salad on a large plate, sprinkle with coriander, roasted peanuts, white sesame on top. The sweet and sour mixed water makes the jellyfish mixed salad more bold. Delicious dishes every day: Mixed jellyfish salad.

Plump One of Phu Tho’s specialties is palm palm, processed from a small glutinous palm variety, for a flexible, fragrant part. After picking, people wash the palms and heads by boiling for 5 – 10 minutes to soften, then take out and enjoy. The steps are simple but require workers to be experienced because if they are done too carefully, the brush will be crushed and lose fatness; if not well, the brush will be embarrassed. Palmina is a popular dish, often served with garlic fish sauce. In addition to the red palm, the Phu Tho people also make palm salt into a melon or warehouse with fish. Palm leaves rice ball To have a fragrant and sticky palm leaf rice dish, choose a delicious rice cooked with rain water. After blowing the cooked rice, a wet towel was pulled out, then grasped tightly, rolling it thoroughly so that the rice ball was round, firm but still soft and supple. Before that, people had to choose the leaves of the rice cakes (young leaves), cleaned, dried and heated to soften. Next is to cut the palm leaves into square pieces and wrap the split rice balls, tie the ends up, then roll over and over. Rice is held with palm leaves for a sweet, fragrant flavor that can be kept for a few days. The palm leaf rice ball is often dipped with sesame salt or eaten with dry roasted pork, salted eggs … Palm silkworms Palm silkworm is a dish that only Phu Tho has. 1 week before processing, people cut a palm tree and then drop into the trunk about 20-30 silkworms to eat them until they are fat, the skin turns yellow and white before they can be processed. The first is to drop silkworms in a bowl of diluted vinegar to let them get rid of dirt, and prepare spices including salt, chili, pepper, and MSG. Then, people skew the silkworms through the bars of a small brush and grill over charcoal. When the aroma emanates from the grilled silkworms, the yellow brown color can be enjoyed. Grilled palm silkworms will taste better when enjoyed while still hot.

Ms. Duyen (Nam Tu Liem, Hanoi) said she started to sell five-color floating batter on the internet market a week ago, with a very affordable price, 50,000 VND / set. Although the product is cheap, but because many customers prefer to order, she still has great profit. Five-color floating cakes are sold on the internet market. (Screenshots) According to Duyen, her five-color floating cake flour is milled from standard yellow flower sticky rice. In particular, the color of the powder is mixed with natural colors from food, safe for users. For example, green powder mixed from sticky leaves, mixed red from the color of Gac fruit. Purple powder color is mixed from the color of the leaves. The yellow powder color is mixed with the color of turmeric, while the white color is the original sticky rice. Sticky rice flour set with sugar, sesame, coconut. (Photo: Facebook) Each clay cake dough clay will include 1kg of 5-color flour, sugar, coconut and sesame. Buyers can store in the freezer. When making a cake, just thaw it. Ms. Ngoc (Ha Dong, Hanoi) shares: “ This year, many people sell a set of five-color floating cake dough with all colors and ingredients to make the cake float quite convenient. Instead of buying white driftwood dough, I ordered two sets of five colored driftwood dough. One set to do business today, the other set to store the freezer in order to arrive on the correct Korean New Year to make dishes to burn ancestors’ incense. “. Five-color floating cake flour costs 50,000 – 55,000 VND / set. (Photo: Facebook) The five-color floating cake dough is not only convenient, eye-catching, but the price is also reasonable, so it is very attractive. Ms. Linh (Thanh Xuan, Hanoi) revealed that in recent days, there were many orders of five-color floating cake dough. Many customers order to make cakes from now on, some customers also pre-order until the 3rd March of the Lunar New Year to deliver. The eye-catching five-color floating plate. (Photo: Facebook) Due to the sudden increase in guests, Ms. Linh plans to hire more women from next week to meet the needs of customers in the days close to the real Korean New Year.

One of the posts about the famous Thai Nguyen coconut bread dish. But recently, a post appeared on social networks to advise people not to try this coconut bread. “The owner of the OP” said that the image of the cake on the Internet is far from the reality, it is both dry and chewy. Specifically, the post of a Facebook account has the following content: “Well, anyone intending to try, please advise me not. Online photos and actual cakes here sir. It is true that 3 cakes are nearly 1kg, I just want to make a 200g cake, 79K for 3 600g is close to kilograms. Eager, then out of soul … both dry, not dull and chewy. Bored of young race demanding “. Some pictures of coconut bread on social networks. This user’s post quickly attracted the attention of the online community, many people left comments agreeing with the “OP”, saying that they also tried this bread but then were disappointed. However, there is also an opinion that this cake needs to be used right away, maybe because the process of transporting to the user’s hands has been cooled and dry, becoming less attractive. In addition, the assessment of the quality of the food is delicious or not due to the taste of each person. Some comments expressed disappointment about the famous coconut bread dish.

Even on some groups, because of the large number of orders, the seller does not provide the delivery date on the following day. The super coconut bread has been heavily advertised on social networks in recent days With an advertisement for a super fragrant coconut, golden bread weighing over 200 grams. Inside the bread is a lot of coconut fiber, outside the grilled crust is spread with sesame seeds. With “winged” ads about this super coconut cake, their selling prices are dancing continuously from 18,000 to 25,000 VND / piece. Even to consume quantity, many people sell according to the combo of 69,000 VND / 3 units. Advertising post about Thai Nguyen specialty coconut bread The eye-catching image, plus the curiosity about the “super coconut” bread advertised as having a famous brand, many people quickly ordered to try it. But, to expect as much as the “super coconut” breads make everyone disappointed. The real image when the bread comes to hand … is red, white, running through the sesame. The photo the shop posted and the bread the customer received was a different one Not only the weight is not enough, but the quality of the cake is also different from advertising, less sesame, less coconut … A guest even made a comparison image of the advertised bread and the actual product received for people to easily observe. Below the posts, many people also complain about the super-coconut bread that they ordered are not as good as the ads on social networks. An image of a white coconut bread, a podium shared by a netizen Not at all gold, heavy-handed as advertised Immediately after the above images were shared on social networks, many people stirred. Some people expressed disappointment about the bread that is “floating like alcohol” on social networks and feel lucky because it has not yet ordered. However, in addition, many people also believe that it is very likely that women have bought “fake” bread, not from heirloom establishments as advertised on social networks. (By Law and Reader)

Although there are 5 days to go to Han Thuc New Year (March 3 of lunar calendar), but these days, Chau Yen’s family in Ham Nghi, My Dinh, Hanoi has always accepted and made floating cakes, vegetarian cakes returned. menu for guests. Continuing the family’s traditional profession for more than 20 years, Chau Yen’s family is launching a variety of cakes to serve the needs of Hanoi housewives. If her family makes snacks on a regular basis such as egg cake, mushroom chicken cake, cheese cake, char siu cake, salted egg cake, dumplings … then on the full moon day, the first day of the Lunar New Year, the grandmother This skillful assistant turned to making floating cakes, vegetarian cakes, and peach nectar dumplings to sell to customers to buy home to worship at home. On the days of approaching Han Thuc New Year, Chau Yen’s family was busy preparing a large amount of cake dough to serve customers. Photo: NVCC To serve the great needs of customers, every year, about 4-5 days before the Han Thuc New Year, this woman advertises on her personal facebook and online market groups to receive orders. And every time she sells floating cake dough, vegetarian cake, her family receives the trust of many customers. “ My family has been making cakes for more than 20 years, so it has a very stable number of patrons. New customers also believe in a lot. Therefore, in addition to retail customers who are families, online customers, our home also has many kindergartens, many companies in Hanoi order biscuits or cooked cakes to enjoy “ , Chau Yen said. Because of the stable number of patrons, even though nowadays, many office sisters have switched to selling online, but Chau Yen’s house is still full of customers. Serving for about 4-5 days selling flour, vegetarian, her family sells about 6 quintals of flour these days. The set of floating cake dough, vegetarian cake is made entirely from natural ingredients. Photo: NVCC “ Usually 4-5 days before the Han Thuc Tet holiday, I start to sell biscuits as well as sell cooked cakes. This year, Han Eclipse New Year’s Day falls on a weekday, so raw dough is ordered by many companies, kindergartens, and families to make weekends. Therefore, in the days before the Han Eet Festival, I sold about 1 quintal of floating rice flour, vegetarian food / day. On the second day of the third day of the lunar calendar, every year I can sell 2-3 quintals of flour / day. On the 3rd of the 3rd lunar month, about 3 quintals of flour will be sold. In general, for a few days of serving Han Food Festival, our family has to sell at least 6 quintals of raw and cooked cake flour “, Ms. Chau Yen shared. According to the merchant selling floating cakes and vegetarian cakes in this long-standing Han Thuc Tet holiday, this year, the set of floating cakes and cooked vegetarian cakes will sell more customers than raw cake dough on the 3rd of the third lunar month: “ This year, due to the fact that the Korean Lunar New Year falls on a weekday, many families, companies and schools will order floating cakes and cooked vegetarian cakes to eat because there is no time to make them. So our house that day will mobilize about 10 people to work to serve this great demand of customers “ . This year, floating cakes, cooked vegetarian cakes are expected to have more customers to buy because the Han Thuc New Year falls on the 4th day of the week. Photo: NVCC According to Ms. Chau Yen, in the days before the Han Thuc New Year, her family of 6 adults always worked hand-in-hand to serve customers. However, from the 3rd of 3rd of the third lunar month, every year, her family has to hire 3-4 more bakers to pay the customer application: “In general, 10 people always have to do their best. new capacity to make and sell. Because these days, the number of customers ordering cakes is too crowded “. Currently, a set of white drifting cakes is being sold by Ms. Chau Yen for 35,000 VND / kg. White drifting powder set including sugar, sesame, coconut is sold for 50 thousand VND / kg. White vegetarian cake flour set includes white flour, sugar float, sesame, green bean fried with coconut, powdered sugar for cooking vegetarian cake, fresh coconut is sold for 65 thousand dong / kg. Particularly, the set of five-color floating cake flour is sold at a slightly higher price from 5-15 thousand VND / kg. In addition to the floating cake dough set, Chau Yen’s family also sells all kinds of vegetarian floating cakes for 50,000 VND / pair. Drift boat vegetarian cake is sold for 30 thousand VND / bowl. Banh float, vegetarian on Han Thuc New Year are ordered by many kindergartens. Photo: NVCC “ All prices for bakery powders or pastries are clearly and publicly quoted. Customers who order can freely refer to before ordering. In particular, all the ingredients for making floating cakes, our vegetarian cakes are made from 100% natural ingredients from yellow flower sticky rice, brown sugar, grated coconut, and sesame seeds. As for the five-color floating cakes, they are made with natural food colors from leaves and tubers, so they are both eye-catching and delicious “ This person insists.

The village head, Nguyen Dinh Hoa, said that the traditional craft of making multi-craft cakes in Trung Yen has been around for a long time. According to the calculation of the village chief, this trade village has existed for a hundred years ago. His life, his father’s life has done this profession and is followed by descendants. Photo: Tran Canh Yen Traditional dry cakes (sesame cakes) in Trung Yen hamlet are produced by hand. Mr. Nguyen Dinh Hoa – hamlet chief said: On average, every day, households consume 5-6 quintals of raw rice for the production of rice cakes, thus contributing to the consumption of agricultural products in the area. Photo: Tran Canh Yen. The mass-produced spring rolls undergo sun drying for just a few hours to collect. As for sesame cakes, they must be dried all day dry enough to bake before consuming. Photo: Tran Canh Yen. Each household producing spring rolls attracts 15-20 laborers with a working day of 170,000-250,000 VND / person. Children and the elderly still contribute labor to making rice cakes. Photo: Tran Canh Yen. The process of rolling the cake and collecting the rice cakes was hard and very urgent. If it is sunny, the drying cake starts to reach the point where it will pull out on the drying pad, then immediately collect it from the torn crackers; When it rains, people hang the cake “put their feet on the neck” and collect the cake from the wet. Photo: Tran Canh Yen. Trung Yen’s baker has contributed to poverty reduction and legitimate enrichment. Mr. Nguyen Dinh Hoa said: For every quintal of raw rice for making rice cakes, minus the cost, he also earns a profit of 900 thousand – 1 million dong.

Vegetarian cakes are two indispensable cakes in the real Korean New Year Vegetarian cakes are two indispensable cakes in the real Korean New Year 3/3 of the lunar calendar. On this occasion, the dough set for making vegetarian cakes with all the ingredients from the pre-mixed flour to the filling of sugar, beans, and roasted sesame … are sold at prices from 60,000 VND to 99,000 VND. Depending on your preference, you can choose white flour to make traditional vegetarian cake floaters, the dough is mixed with color to make the five-color vegetarian cake, or brown rice cakes, cheese cake, salted egg … However, from the available ingredients, how to squeeze and boil the cake to make the cake round, with a beautiful shiny color, it is necessary to have your own secret. With many years of experience in producing traditional cakes, Ms. Thoa Vu (owner of BenCo kitchen, Tu Son town, Bac Ninh province) shares some tips to have delicious and delicious vegetarian cake float. Cold Food Festival. The secret of making beautiful vegetarian cake floating cakes to welcome the real Korean New Year Vegetarian Cake Flour Flour is made entirely from glutinous rice. With five-color cakes, the flour will be mixed with natural color ingredients (such as green tea, gardenia, red rice, purple potatoes, pea flowers, Gac …). When you buy all kinds of ready-made dough, you can use it immediately to squeeze the vegetarian cake. Many convenient sets of ingredients are available to make vegetarian cakes in the Lunar New Year The secret to shaping vegetarian cake float beautifully : – Use your hands to gently knead the wet powder bought. Time to knead the dough from 5-10 minutes to make the dough soft, easy to squeeze. Note: knead each color of dough separately. Prepare a clean and dry towel. The floating cake and the vegetarian cake will be placed immediately on a dry towel to absorb the water in the dough. Thanks to this action, after boiling, the cake will not melt. Squeezing the cake properly will help the cake float to be beautiful and delicious The secret of boiling delicious and delicious vegetarian cakes to welcome the real Korean New Year Boiling the cake properly is an important step to make the plate look beautiful. When it is left, the cake still keeps its circle shape, not melted, its color is shiny and beautiful. How to boil vegetarian cakes: Prepare a large pot of water. Bring the water to a boil. Drop each cake into boil. Note: If you make five-color cakes, you should boil each color separately. – Boil until the cake floats to the surface of the water, simmer for about 1-2 minutes to make the dough fully cooked. Boiling the cake is an important step to make it delicious and beautiful Prepare a bowl of cold ice water. Add 1-2 tablespoons of oil to the water. Putting the cake in cold water will help reduce the heat and then shrink, keeping the shape as when it was freshly molded and not dough. Cooking oil will help the surface of the cake to be shiny, not stick when eating; for a long time the cake is still soft. – When the cake is cooked, take the cake out and drop it right into a bowl of ice cold water, stir gently with mosquitoes to prevent the cake from sticking to each other. – Then take the cake and float it to the plate. Present according to taste and sesame seeds on the cake. With the above simple tips, you can completely show your own talent to make beautiful and delicious vegetarian cakes at home to celebrate the Korean Eater New Year with your family.

How to make a vegetarian cake Resources 200 gr of glutinous rice powder
200 gr of unshelled green beans

100 gr of tapioca flour or tapioca

200 gr of sugar
Grapefruit or banana oil

Roasted white sesame seeds Steps to be taken Making the cake crust: Put the glutinous rice powder in a large bowl, then add a little warm water and mix well. When you see the dough just enough moisture, stop and stuff until the dough has become a smooth, smooth mass.
Making vegetarian cake filling: Green beans are washed, soaked in water for 2 – 4 hours for the beans to soften, then poured and washed again. Put the beans in the bamboo basket and steam until soft, then turn off the heat. Pour beans into the pan and add sugar, turn on the stove to stir the beans to dissolve evenly with sugar, smooth and dry, you can wash the pellets and turn off the heat. Add a little grapefruit flower oil and stir well and let the bean paste cool. Divide the bean paste into even pieces, then roll the pellets to round, cover to prevent the kernel from drying out.
Shaping the vegetarian cake: Break a piece of flour just right and then round. Then press flat the dough, put the filling in the center and re-wrap, then roll the cake evenly. Next, you press the cake flat and create a hollow in the middle so that it looks like a vegetarian cake.

Cook cake: Pour water into a pot to boil, then drop the cake to boil. When the cake is cooked, boil it for 1-2 minutes, then turn off the heat, take out the cake and drop it in a bowl of cold water for 3 minutes to cool.
Cooking tea: Take advantage of the pot of water to boil the vegetarian cake to cook tea, add sugar to make it sweet enough, and bring to a boil. Put tapioca flour or tapioca flour in a bowl and add water to dissolve, then slowly cook into the pot, stirring while cooking so that the tea does not clump. When you see a pot of tea with a thick consistency, turn off the heat, add a little grapefruit oil or banana oil to make it fragrant.
Finished product: Take out the vegetarian cake and put it in a bowl, then you scoop the cooked tea into it, sprinkle with roasted white sesame on top to complete. How to make the cake float Resources 500g of glutinous rice flour 50 gr of non-glutinous rice flour 100 gr of pre-cut red sugar pellets 1 bowl of roasted sesame seeds Curettage coconut 1 teaspoon of grapefruit perfume. Steps to be taken Use a spatula to mix the glutinous rice powder and non-glutinous flour, slowly pour water into the dough, mix well to mix the flour and water completely. Let the mixture rest for about 3 hours for the dough to settle, separate the flour and water into 2 parts. Pour out the water and put the powder in a bucket towel, tie it up and hang up to drain the water. After about 1 hour, you open the towel to check, if the dough is smooth, not sticky, you can start to squeeze the cake. Divide the dough into long fibers, 1.5-2cm in diameter, cut them about a knuckle length with a knife. Round and press the dough flat, then place a piece of red sugar in the center. Cover the dough so that the dough covers the sugar pellet and then round it up. Bring to a boil, turn to medium heat, then gently drop the squeezed loafs. The cooked cake will float to the surface of the water. At this point, take out the cake and put it in a pot of cool boiled water to reduce the stickiness. Then, put the cake on a plate and decant off the water.
Use wet fingers to dot the bowl of roasted sesame seeds and dab on the surface of the cake to make your plate float more beautiful.

Ms. Huong, a small trader selling floating cake flour, longtime vegetarian cakes in Ha Dong market, shared that she often sells spring rolls and chicken cereal every day. But on occasions such as the full moon of January, the Han Thuc New Year, her family took advantage of selling floating dough and fresh vegetarian cakes. “My house has been sold here for many years, so it has a certain number of patrons. Moreover, Ha Dong market is a central market, with a lot of people around here, so every afternoon comes a crowded market. Not to mention, on the 3rd March of the lunar calendar, most families still keep the custom of making floating cakes and vegetarian cakes to make offerings to their ancestors. Because of that, my house is always full of customers these days, ”Ms. Huong said. In the evening before the real Korean New Year, people still take advantage of buying flour to make floating cakes, vegetarian cakes. (Photo: Thao Nguyen) Many people remain loyal to the traditional white sticky rice powder. (Photo: Thao Nguyen) Thanks to that, many small businesses can sell even weights on this Tet holiday. (Photo: Thao Nguyen) This small trader said that the vegetarian cake dough is made entirely from fresh glutinous rice flour. In addition, Ms. Huong also sells other ingredients such as sugar filling, green bean paste, sesame seeds, grated coconut … Customers who buy just shape as they like, then bring the boiled dough to have a plate of cake. drifting, delicious vegetarian cake. Ms. Huong confided that a day earlier, and on the Han Thuc New Year, every day, her family sold about 2 quintals of flour to make floating cakes and vegetarian cakes. “On the 1st, my family sold 1 quintal of flour, on the second day, we sold 2 quintals. On the 3rd, my family plans to sell 2 more quintals of flour. This year, the 3rd March of the lunar calendar falls on a weekday, everyone still has to go to work. But because baking is very fast, the ingredients are simple and complete, so most families still buy flour to make incense in the early morning or evening, ”she said. In addition to selling floating cake flour and perennial vegetarian cakes at Ha Dong market, Ms. Huong’s family also sells ready-made sticky rice and chicken offerings to serve the needs of customers. So on this occasion, to serve customers quickly, she had to mobilize the whole family to sell goods so that customers did not have to wait long. Although there are no stalls to sell like Ms. Huong, but Ms. Le Thi Nghi, another small merchant, always sells floating cakes and vegetarian cakes at a corner of Ha Dong market. In addition to glutinous rice flour, housewives often buy more sugar, coconut, sesame seeds, … (Photo: Thao Nguyen) These are indispensable ingredients when making floating cakes, vegetarian cakes. (Photo: Thao Nguyen) Ms. Nghi shared that, although she does not sell regular goods at the market, every year she also sells floating cake flour and vegetarian cakes. Although nowadays, there are many eye-catching types of floating five-color floating cakes, floating cakes with funny shapes, but the floating dough and traditional white vegetarian cakes are still popular with many people. She explained, many customers are still afraid that the five-color powder available at online stores contains color products, which do not ensure food safety and hygiene and are difficult to control the origin. Therefore, customers in local markets still like to buy the traditional white vegetarian pastry pastry flour. A kilogram of white floating cake flour in Ha Dong market is currently priced at 35,000 VND. If customers want to buy more sugar cane, sesame, fresh coconut, green bean paste, vegetarian cake cooking water, depending on their needs, they will have to pay about 15,000-30,000 VND more to have enough ingredients to make floating cakes. Ms. Hoang Thi Van from Le Hong Phong (Ha Dong, Hanoi) this afternoon, coming home from work, went to Ha Dong market to buy 2kg of flour for making floating cakes, and vegetarian cakes to worship the Han Thuc Tet holiday. “I bought 2 kg of fresh white sticky rice powder for 70,000 VND and another 30,000 VND to buy some sugar cane, sesame, fresh coconut, green bean paste. I put the glutinous dough in the fridge and soon tomorrow, all I have to do is get up and squeeze it and boil it. Due to the early morning of the 3rd March of the lunar calendar, the market was very crowded, so she took the opportunity to buy it right from the evening before. This year, although the vegetarian cake flour market has many designs and colors, Ms. Van is still loyal to the traditional white dough of a longtime cake stall to ensure food safety.

Tu Ba took Thuy Kieu to meet Thuc Sinh.

The movie “Kieu” spent a year of tireless efforts, rescheduling back to rescheduling, finally coming to the public. The movie “Kieu” after its first screenings, has appeared many different praise and criticism. However, no one can deny the courage of director Mai Thu Huyen and the film crew who dare to face psychological pressure to have a movie “Kieu” adapted from Tale of Kiều.

In 1923, French filmmakers used to make the movie “Kim Van Kieu” based on “The Story of Kieu” and accepted the fact that it did not get the desired results. True, “The Tale of Kiều” is a poetic masterpiece with many characters and many situations, but it is not easy to transfer poems to the screen. Dare to take inspiration from “Truyet Kieu” to make the movie “Kieu” with the first direct test, has also been a commendable challenge for director Mai Thu Huyen at the age of 42.

In order to adapt “The Story of Kieu”, the most difficult character to find is Thuy Kieu. There is a rather daring idea that has been given at the Association of Vietnamese Writers and the Association of Kieu in Vietnam, that is to organize a contest to select Thuy Kieu to honor the legendary beauty. Unfortunately, no one is confident enough to host because the selection of Thuy Kieu meets two factors, “flowers of jealousy, inferior willow,” and “sharp to ask for one, talent to fight two”, it is even more difficult than a hundred times the trick. Miss grave. Therefore, a young face like actor Trinh My Duyen could not meet the expectation of the audience of the movie “Kieu”, which is also in the expectation of many people.

The movie “Kieu” with Kieu is different between the different tastes of the crowd, what should we cling to to survive? Background, costumes and music? The addition of all three is still not enough. Most important is the right slice. It is impossible to embrace the Tale of Kiều in a cinematographic work, but it is necessary to choose an angle to emphasize the fate and character of the character in order to hope to satisfy “the galaxy of the khanh To Nhu”.

Elite artist Phi Tien Son writes the script “Kieu” mainly revolves around three characters Thuy Kieu – Thuc Sinh and Hoan Thu. Such a grim and wicked love triangle, the main object, not Thuy Kieu or Thuc Sinh, but Hoạn Thu, “is fine to live and eat, to say things are bound to be old.” Hoan Thu’s lineage of mandarins, extra wise and also redundant fangs when jealous of blood. The most powerful impression that Hoạn Thu left in Tale of Kiều was his improvisation when facing the condemnation of Thuy Kieu with the help of the mighty hero Tu Hai. The movie “Kieu” does not mention that important part, but only revolves around the scope of Hoạn Thu and resolves resentment of being robbed of her husband by Thuy Kieu.

Cao Thai Ha plays the role of Hoan Thu.

Actor Cao Thai Ha is relatively round the role of Hoan Thu in the movie “Kieu”. If the expressiveness of the eyes and face of Hoan Thu improved a little, the aesthetic value of the movie “Kieu” will be greatly enhanced. The way of staging Hoan Thu to torture Thuy Kieu and Thuc Sinh is a bit rhetoric and cumbersome, but viewers still feel the jealous industry under the brand Hoan Thu “worry about that, ants in the mouth of the cup can crawl. No, it makes you look at each other, you make the damn head not up, make the money visible, let the people who participate in the boat sale know their hands ”.

With the conception of a professional profession, Merit Artist Phi Tien Son reasonably expressed as a screenwriter: “Filmmakers have many approaches to literary works. I do not want to narrate with honest images. I don’t want to tell a story everyone knows. If I tell the story as a description of the original, it is sometimes more critical. “Tale of Kiều” is a famous work, but most young people only know it through a few literary periods. In order to truly understand Kiều, to contemplate the essence of Tale of Kiều, there is not much. I want to make a movie Kieu to reach a young audience. So I need to find a new way of telling stories that engages people. That is the crew’s difficulty. Therefore, I only know how to do my best in thinking that I feel right and good ”.

People’s Artist Le Khanh played the role of Hoạn Bà.

The script “Kieu” is not bad, even the supporting roles like Hoan Ba ​​(played by People’s Artist Le Khanh) or the role of Hien Ba (played by actor Hieu Hien) are coherently strung. The only limitation of the script “Kieu” is the character language. Tu Ba’s lines (played by singer Phuong Thanh) Ma Giam Sinh (played by actor Long Dep Trai) are not enough to reveal the charisma and character character. If the “Tale of Kiều” is consulted more carefully, Elite Artist Phi Tien Son will surely find better lines for the roles.

Again, making a movie from “Story of Kieu” is an adventure that has enough room for any failure of any director. Why? Because “Tale of Kiều” is deeply embedded in the cultural life of the Vietnamese people. The public has set a set of individual values ​​for each character in “Tale of Kiều”. Wanting to break the habit of comparing original and adaptive is extremely difficult. Nguyen Du’s vague poems crept into the hearts of the crowd, flickering like smoke, so they always claim to themselves the right to refuse formats other than their imagination. However, the director also has the creative right to overcome that scary obstacle.

Mai Thu Huyen plays the role of Dam Tien.

The most notable creation in the movie “Kieu” is not the image of Thuc Sinh fighting the martial arts and reading poetry, but the cinematographers who pulled Dam Tien out of the “hanging out on the roadside, sullen with the grass.” half-green gold ”to take part in Thuy Kieu’s fateful commandment.

With the grief of Nguyen Du, Dam Tien is like a mirror reflecting the life of Thuy Kieu. In the middle of spring, the geranium branches will break quickly “and bear the bitterness” to live as a wife all over people, skillfully change the waterfall to become a ghost without husband, whoever worshipers together, whoever accumulates greed for roses “.

Thúy Kiều in “Tale of Kiều” believes that Dam Tien’s soul has not yet escaped: “Kieu that: Those who are talented, cascading, are still eloquent, easy to meet love, wait and see, they will see miracles. Now, a word was barely in time, the minute the wind blew the flag, rushed to shake the tree, there seemed to be more or less scent in the wind, watchful the wind followed, the shoe imprints step by step imprinted with moss. “. However, Nguyen Du instructed Dam Tien to come back to Thuy Kieu by telling her that: Causes and effects are unfinished, has tried to evade the debt of the scene, some people still have heavy debt to dig, the oil people want to avoid, goddamn it. gave”.

In the movie “Kieu”, director Mai Thu Huyen plays the role of Dam Tien by himself with many dramatic scenes. Every time Thuy Kieu was in danger, Dam Tien appeared to protect. Dam Tien became Thuy Kieu’s guardian god in the true way of similar disease, similar to hot air, “pain in women’s destiny, the word that fate is also a common word”. However, the meaning of Dam Tien does not stop there. Dam Tien became a knot for the director to express today’s attitudes about the love and treachery of the old people.

The humiliating climax of his love of a triangular left hand, Dam Tien instigated Thuy Kieu to resentment. Dam Tien handed a knife to Thuy Kieu to stab Hoan Thu to death in order to end the injustice. In grief and resentment, Thuy Kieu did not act as Dam Tien wanted. Thuy Kieu’s abandonment is the hallmark of the movie “Kieu” and is also a show full of confidence by director Mai Thu Huyen.

Vietnamese cinema industry is not used to making historical films. Without a set and without historical film making technology, having a product like “Kieu” is enough for director Mai Thu Huyen to be satisfied with his costly and drastic play.