To demonstrate the powerful “evolutionary” potential of workspaces in contemporary cities, Toong continues to introduce a new project, focusing on a multi-functional experience ecosystem. The land at 188 Vo Thi Sau covers an area of ​​1250m2, located in the alley opposite the City Children’s House, formerly the Vice Presidential Palace of Saigon. From front to back, the space is reasonably distributed with areas that are both isolated and meet at the same time in a large central space. The project follows this layout to build an ecosystem of offices, places of work and rest for the contemporary business class. The two side compartments were redesigned to become a unique office for the business, bearing the sound of contemporary “factories” with high ceilings and abundant light. The rear part of the house is planned into a utility complex with meeting rooms, open pantry areas and quiet bedrooms. The sky is wide with bold slices of contemporary architecture. In the expanded space, Toong plans to develop more artists’ studios, creative commercial spaces and working rooms for 5-10 people. Posts: Beautiful News

If cutting melon is an “art”, then those who hold knives are “artisans”. There are not good results, but the results are full of surprises, on the contrary, although many people have to spend a large amount of money, they receive “bitter” endings. Recently, a girl excitedly showed off a “super terrible” watermelon, weighing up to 10kg, just bought at the market and filmed a clip of watermelon for everyone to see. Not to mention the quality, but the “huge” weight of this melon is enough to make the viewer pay attention to the monitor screen. On the surface, the melon looks fresh, round, and with such weight, many people speculate that this melon will be very delicious. And when the girl opened it, everyone was amazed because as expected, this watermelon has a thin skin, a red flesh, and tastes sweet. This girl’s husband must also praise “that’s not wrong”. However, besides the comments that the girl praised her “cool hands” in choosing fruit, what made netizens “crazy” was that instead of using a suitable knife, the girl used a very small, nutritious knife. The “super-giant” melon never finished, causing many netizens to sigh: “Just watching, but also annoyed”. Moreover, the knife is too short, making the slice of melon not straight, looking unsightly. After being booed by netizens, the girl posted another video to show off her results. Even so, the girl’s melon chopping still made many people “angry”. “Having money to buy such a big melon, but not buying a nice knife but chopping fruit. Looking at the knife, I feel tired,” commented Nam Anh. “Looking at the delicious melon, but the knife is always messy. Actually, cutting watermelon and jackfruit is a subject that makes me feel the most annoyed every time I watch TikTok,” said Nga Nguyen. Watermelon is a cool, juicy summer fruit that is loved by many people. Currently on the market, watermelon is being sold for about 10,000-12,000 VND/kg. Choosing a good watermelon is not an easy task. There are fruits that look very beautiful, but inside, people are disappointed. Therefore, when choosing melons, you need to pay attention to the following things: – Melon navel: The bottom circle of the melon is the melon navel. If the belly button is large, it means that this melon has a thick skin and lower sweetness. The small melon umbilicus is a thinner, sweeter fruit. – Lines: With naturally ripe fruits, the ridges will be very clear. Conversely, if the veins have a messy texture, the melon is not old enough. – Melon stalks: Old melons have dried stalks, wilted and bent. If the stalk is green and straight, it means that the melon was picked early, not too ripe. – The bottom is yellow: The bottom of the melon is the place in contact with the ground, so it is often yellow. If it is dark yellow or orange yellow, not white, it means that the melon is good and old.

Mr. Co Nhu Viet – the owner is now at the age of U70. (Photo: Internet) Old beef noodle shop in Hanoi, never use lemon. (Photo: Le Son) If you take a look at the famous noodle shops in Hanoi, you cannot ignore the old beef noodle shop in Hang Dong street. Quan has gone through 4-5 years of succession and has at least 4 decades of existence. Located in the old town, the shop has a fairly small area, only 12 square meters wide, and fits five to six tables for everyone. And the sidewalk with only about 6-7 motorbikes is crowded, there is no entrance. The shop is only 12 square meters. (Photo: Internet) Despite the small area, the restaurant is clean and neat. The kitchen counter is located right in front of the door, the meat is always stored in the refrigerator so diners who come to eat can be assured of hygiene, as well as quality. Come here to enjoy the traditional bowl of beef noodle in Hanoi, you do not have to be uncomfortable when queuing for a long time, or sometimes get annoyed by the difficult face of the seller. Instead, you will always be served quickly, enthusiastically and receive the warmth, friendliness and openness of the owner. The bowl of pho is guaranteed both for its quality and service attitude. (Photo: Internet) The special thing when you go to the restaurant to enjoy beef pho, you can not find a single piece of lemon. Normally, a noodle shop will place on the table of chili sauce, garlic vinegar jar, pepper pot, spices, fresh chili bowl and a bowl of eight-toned lemon, or a plate of blueberries half-cut for easy squeezing. But the Hang Dong beef noodle shop always has the principle of not using lemons or kumquats to squeeze into the bowl of pho to get the sour taste, but use vinegar. Therefore, no visitors have come here to enjoy the presence of lemons and kumquats. The shop does not use lemons when eaten with beef noodle soup. (Photo: Internet) Immediately taking his hands to make goods for customers, Mr. Co Nhu Viet said that his beef noodle shop is a traditional noodle shop in the family. The shop was named Chieu old beef noodle soup because he was the one who built this dish in Hang Dong for the past 40 years. However, according to Mr. Viet shared, Chieu is only the second generation working, previously Chieu’s father was the first person to sell pho on the streets of Hanoi since the old French colonial period, until after year. In 1950, the old men sold pho to rent to a shop in Hang Phen, and then in 1978, Chieu succeeded in building a shop on the old street of Hang Dong. “ My family came from Nam Dinh to Hanoi from the ancient French colonial period up to now. During the years of the French colonial period, then subsidies, because the elderly had contacted for 70-80 years with the guests of the family with conditions such as civil servants and merchants who came to eat, so they improved the pho bowl according to their tastes. forte, hobby suitable for everyone. Currently, our pho is Hanoi pho, no longer Nam Dinh pho, just Nam Dinh original. “, Mr. Viet said. Mr. Viet’s daughter sells goods in the morning and he does the night shift. (Photo: Internet) Mr. Viet confided that he was the oldest son in the house, so he continued his career. In the old days, when he was a child, he had to support his parents during the crowded days and was taught how to cut and prepare meat to make a delicious and attractive pho bowl. Not only was his father taught cooking methods, Mr. Viet was also taught how to treat and receive guests. “ Up to now, the restaurant has gone through 4-5 years of succession, always ensuring traditional techniques, fresh and standard meat. All of us have learned from Chieu’s experience, learned ways to communicate with guests, any guest from old to young will always welcome guests to enjoy their family’s pho not only for the 1st and 2nd time, but also for the second time. many more times , ”Mr. Viet recalled. Raw meat is always fresh and delicious. (Photo: Le Son) Mr. Viet said that squeezing lemons into pho to create a sour taste is a new way of eating. His family still maintains the tradition of beef noodle soup served with vinegar. All the ingredients from vinegar, soy sauce, chili, and his family are taken from 40-50 years old, so the quality is always guaranteed. He also affirmed that today, although there are many pho shops with good technology and quality, they cannot be like his family. Therefore, those who used to eat beef pho Mr. Chieu, even though they moved to another place, still stop by to enjoy again every time they return to Hanoi. His shop is one of the oldest pho shops in Hanoi. (Photo: Internet) It is known that every day, his family has to get up from 4:30 to prepare, prepare, cook and pre-process beef, removing the mustache that can cause the smell. Although the amount of meat is wasted, for him to bring people a good bowl of pho, keeping the job is the most important thing. Speaking of which, Mr. Viet’s face is filled with sadness because he is sorry that his home location is a bit narrow and small. Because he wanted to guarantee the taste in his family’s traditional noodle bowl, he did not want to expand the restaurant. He tries to keep the traditional pho so that people will always remember the taste of Chieu old beef noodle soup, of the 4th – 5th generation of his family.

Water and cooking oil do not dissolve together, so when you add water to the boiling oil it will splash the cooking oil. Therefore, to limit this, you should let the food drain before frying.

Pay attention to the temperature

When frying food, the frying oil must reach the temperature just enough to golden the outer surface of the food quickly. The good temperature range for frying is between 177 and 191 degrees Celsius. You can use the thermometer to check the oil temperature in the pan.

Preheat pan before frying

You also need to make the pan very hot before frying the grease. This will help the food never get close to the pan.

Do not fry food too much at a time

When frying food, fry it little by little. Do not fry too much at the same time because doing so will cause the oil to rise, making it easier to shoot when frying.

Choose a high-walled non-stick frying pan

Pans with walls that are 5 cm higher than the amount of oil will greatly reduce spattering of the oil. In addition, if you choose a non-stick pan, all operations will be easier, limit food sticking to the pan, burning food.

Add a little salt to the oil when frying

To minimize oil splashes, you can boil the oil and sprinkle a little salt before frying. Not only does it significantly reduce the amount of oil splashed, the salt also helps to remove the toxins in the oil.

Use ginger to scrub the bottom of the pan

Ginger is a familiar spice commonly found in the kitchen of every family. You can take advantage of ginger to help oil shoot when frying food. The method is quite simple, you let a few slices of peeled ginger rub on the surface of the heated pan on the stove for about 1-2 minutes, then remove all the ginger. Then put the oil in the pan and fry as usual.

Use lemon to scrub the bottom of the pan

Besides ginger, you can use lemons to minimize grease splashes. Rub a thin slice of lemon into the bottom of the pan before adding grease to it.

Tieu Bao (Synthetic)

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