Chau Hong Vo brown rice is produced by Le Quoc Viet hotel in Kien Giang. Photo: THU NGUYEN That rice rice is now searched on Google with only two pieces of information that are nowhere to be found. Ngo Van Ban wrote: “In the past, farmers did rice once a year, and there were crop failures in some years, so it was very important to store rice for eating. If the rice is not stored properly, or the rice rots or is damaged by floods, they will have to suffer hunger and thirst” (1). And by Do Do: “About 50 years ago, my hometown produced 1 rice crop a year, domestic rice varieties (Rice Gon Bot, Gon Se, Nang Huong…), long growing time, high energy. low yield, but resistant to pests and diseases, good drought, no matter what time of planting, wait for the cold north wind to blow on the new rice to flower” (2). Both of these information about Khanh Hoa rice are lame, but can be complementary: cotton rice is a weak photosensitive rice, only made at the end of the year to reap. It’s not like it’s waiting for the north wind to return like Mr. Do said. And Mr. Ban ignored the early rice crop that was done before the summer rice crop. While there was no god-nose rice, there were still local varieties of rice with shorter duration than cotton rice, even quite short days like three-moon rice. Only those rice varieties are not as delicious as cotton rice. When I “put my feet up” in the field, my hometown grew two rice crops – the god Nong rice crop and the six-month rice crop. There is no concept of winter-spring, summer-autumn, autumn-winter at all. It’s the South! Divine rice – a word that ordinary Vietnamese often confuse with Mr. Than Nong in China. The names of the men must not be confused, they must know that the name honors the agricultural profession – the sacred farming profession. The main occupation of the Vietnamese people in the past has been shaken until now. The time of the god of agriculture was also the beginning of the “green revolution” for which its father, Norman Borlaugh, was awarded the Nobel Peace Prize. Until the land became “infertile” like the three-rice crop fields in Vietnam, no one thought, even the “conceptualism”, to give him the Nobel Prize. Red rice Cotton rice planted in the low foot fields is reaped before the wicker season. The foot of the fields that eat the water of the sky often grow melon rice. That red rice has completely disappeared. It is the type of rice that resists the north wind and also makes the growers lose their breath when they were still threshing rice, and was transformed by poets into “threating rice in the night of the moon”, the threshing machine of the land of ginseng yet. enter the South. The grain of rice loofah is very tough, once threshed, it cannot sing. Once, when the rice was in season, my grandfather from Tu Bong and Van Ninh brought it to Dong De, Nha Trang, and gave it to the family. At noon, having a separate meal, my brother and I wanted to cry why “what red rice did you eat today?”. I don’t know if the younger brother “goes back” to eat red rice anymore, but now in this world, red rice is not easy to get and eat, even if he wants to find it, he wants to cry. Bad news! When I grow up, I wonder why rice is so red. Yet there are many types of explanations, sales crap, and science. The ST Red Rice website explains: “The red color of rice is due to iron. When rice plants absorb iron in the soil up in the bran layer, that iron is iron stamen, colorless. When the rice is ripe, the red color gradually increases, through the drying process, iron stamen turns into iron tam to red, becoming a useful source of nutrients for humans” (3). People of science and technology are not “salty” with this explanation. However, the story of iron-rich red rice is the story of Ngoc Do Huong Dua rice, a specialty of Lap Vo district, Dong Thap province. The variety was born around 2015. According to the analysis results of Can Tho University, the iron content in this rice is up to 26.4mg/kg, equal to the iron content in 0.9kg beef. The quality of this rice is superior to Jasmine premium fragrant white rice. The question is, when will the world like to let farmers get rich? Before that, around 2013, a farmer in Oc Eo, Thoai Son, An Giang, restored red rice and named it Hong Ngoc Oc Eo 1, a type of seasonal rice that grows up to 9 months. After that, the author of the rice variety, teacher Danh Van Duong, continued to multiply and cross-breed to give birth to the variety Hong Ngoc Oc Eo 2, with a growth period of 150 days. At Oc Eo 3, there are only 100 days left until the quality of rice begins to be questioned! There is an explanation in favor of the genetics of the variety, saying that because the variety is rich in anthocyanin pigments, it is red. Anthocyanins are organic pigments of natural origin that exist in most higher plants and in some vegetables, flowers, fruits, and seeds with red to purple colors such as grapes, berries, cabbage, and cabbage. purple, perilla leaves, hibicut flowers, black beans, eggplant berries, glutinous rice, red rice… This explanation stands. Out of red rice to red rice The story of my two brothers crying when eating red rice is like that, recently, having a meal of broken rice with seasonal rice of Tu Viet, his son at home wondered: “What kind of rice is not white at all?” Saying that seems like a criticism, but eat like a tiger. Tu Viet broken rice is “born in heaven” broken rice, not broken rice that has gone through “beauty salon” by forced “breaking” method. It’s like the dwarves who dream of Snow White by stretching their legs. Broken rice in the season only needs a cup of mixed fish sauce that is both salty and sweet, a little salty and a little sweet, with pickles of radishes and carrots is enough to give a thumbs up. There is no need to “slack” anything between the “curfew time” of the epidemic season for the complicated “medical declaration” before entering the market or supermarket. Tu Viet, whose full name is Le Quoc Viet, is an agricultural engineer, an economic officer, and was almost “cut off” because of the “crazy season of rice”. Seasonal rice is generally a long-term rice variety that produces high-quality rice. Especially, the rice varieties for fragrant rice of Thailand and Cambodia are only grown in the foothills of the field for one crop to eat water. Once with his friend D.TC passing through the vast one-crop field of Cambodia, at the time of leaving the country, he seemed to say to himself: “Why doesn’t Vietnam teach Cambodia how to farm!” Unexpectedly, a little later, Cambodian rice won the world’s best rice award for three consecutive years from 2013. Back to broken rice season rice. It can also make another dish, porridge. Broken rice cooked with porridge is number 1, sausages of Huu Nghi sausages are number 1, the problem is that you can freely go to Ban Co market to find other delicious offal. Enough to have an “ecosystem” of porridge heart porridge than Cai Tac heart porridge far away. The story of broken rice in the season is still hot, and Tu Viet has launched a type of rice called Chau Hang Vo to the market. The people of this South are so strange, they run out of rice from Chau Hang Vo and then mango Chau Hang Vo. The name rice is read from Chau Hong shell – a kind of pink shell jade; Westerners used to call a grain of rice a pearl. The name mango is from Chau Nghe mango. Could it be that Ba Vuong farewell has been deeply ingrained in the daily life language of the people below? Tu Viet recounted: Recently, I met Ms. TK, who is originally from Can Tho, who only made Chau Hong-hulled seasonal rice. Mr. Viet quoted Ms. K. as saying: “I also like the name Chau Hong shell very much, but the people of Can Tho just like to call it Chau Hang Vo. When it comes to Chau Hang Vo rice, people immediately say that the rice is very delicious and doesn’t need much food. As I personally feel, eating rice is really healthy and strong like Mr. Xiang Vo, that’s why his grandparents called him Chau Hang Vo to emphasize the nature of the rice grain of heaven for the people of Can Tho. Rice cooked with brown rice in Chau Hong season is fragrant and flexible. Photo: THU NGUYEN The first time Vietnamese investment came to know about Chau Hang Vo’s seasonal rice variety was through the Soc Trang Rice Festival in 2011. The second time in 2018 through the story of an 82-year-old farmer, who used to work in shambles. The old man said that when he was young in the Miet Thu area, Kien Giang “has the Chau Hang Vo season rice variety with a characteristic aroma; If I go canoeing down the river, I will know when I pass a house that is cooking rice with Chau grade Vo rice.” Tu Viet worked hard to find seeds and bring them back to try. He said: “During the process of taking care of and cherishing the newly planted seeds, I found that the Chau Hang Vo variety has a slender, slightly elongated shape, most of the seeds have a swish tail, the husk is bright yellow but when soaked in water. It has a dark pink color because the bran layer (silk shell) is purple-red, if the bran layer is scraped, the rice grain is still light pink, not white like some other varieties. On Friday, after Ho Chi Minh City social distancing for 15 days, I received rice with many anecdotes from Tu Viet sent from Kien Giang. Rice consists of two types of brown and bran. Brown is dark red, milled rice is pink to yellow. Chau Hong brown rice with shell holds up to 2 countries, 1 rice is just cooked rice. While cooking with the rice cooker, the rice had a strong aroma. In the past, cooking with firewood must have a more unique aroma, especially when the water is boiling, open the lid of the rice cooker to check if the water is drained or not. The ancients still liked to save that “pearl milk” to nourish children and the elderly. Now, the “grandmother” of the rice cooker is better, but not like the old mother in the place of distilling rice water. Chau Hong brown rice has a soft, flexible shell. Eaten with braised pangasius slightly candy, above all delicious. Those who have the memory of the rice season are also rewarded with memories flowing from their hearts full of silt and nostalgia. You seem to be eating in the middle of the scene of planting, planting, harvesting, drying. Grinding and pounding rice. Scrubbing in the back garden to cook a pot of rice… (1) Ngo Van Ban, Traditional farming in the ancient land of Khanh Hoa, chapter IV (2) Do Do, Rice transplanting ceremony in Ninh Hoa, http://www.ninhhoatoday.net/stbkky78-1.asp (3) http://socrice.com/products/detail/32/gao-st-do

The origin of the Darvaza crater remains controversial, but the most widely accepted theory involves a Soviet expedition to explore for gas. (Photo: Internet) According to the Daily Mail, in 1971, Soviet experts drilled and dug the area and reached a large cave filled with natural gas. Unfortunately, however, the ground beneath the part being dug collapsed, creating a huge hole with a diameter of 70 meters. Concerned that the pit would lead to a toxic gas leak, the experts decided to burn it. And as a result, the amount of gas below is so abundant, that the fire in the pit keeps burning forever. It has been burning for 50 years now. (Photo: Internet) George Kourounis, a Canadian explorer, became the first known person to venture down into the pit’s interior. Footage of his expedition was first broadcast on National Geographic, which partially funded the trip. The aim is to collect soil samples from the bottom of the pit, and try to determine if life can survive in such a harsh environment. (Photo: Internet) Kourounis shared: “ The story behind how the hole was born is still a mystery, and there is no place like it on Earth. It is very unique. ” Despite being the most popular tourist attraction in Turkmenistan, the Darvaza fire pit has always kept its pristine and quiet appearance because this place is so remote and far away from traffic. The number of tourists visiting this country has been small, and it is not easy to get here. (Photo: Internet) If you go by private car, it takes nearly 4 hours to get there. For those who travel alone, they have to take a public bus, then find a car rental or walk 7-8 km to Darvaza which takes at least 6-7 hours. The red-orange fire pan appears more and more brilliant and fanciful against the background of the sky, which gradually changes from pink to purple, to blue, to black. Visitors here are eager to capture every moment of nature. A giant fire well that shines brighter and brighter in the middle of the vast, dark desert, a lonely but fierce beauty that makes anyone who sees it overwhelmed. (Photo: Internet) (Photo: Internet) Coming here the previous afternoon and leaving the next morning, visitors will admire all the wonderful moments at Hell’s Gate: an enchanting purple sunset, a magical moonlit night and a radiant morning. pristine. (Photo: Internet) (Photo: Internet)

Sharing about her new summer collection, designer Do Trinh Hoai Nam said: For generations, the lotus flower has always been associated with the lives of Vietnamese people with an ethereal and beautiful image. Nearly mud that does not stink of mud”. Lotus flowers have many colors, each color symbolizes good and noble meanings. Besides, the lotus is also considered the national flower, symbolizing the strong and undying vitality of the Vietnamese nation. Therefore, the lotus flower has become the “muse” of many artists in the works of poetry, music, and painting and is strongly applied to the fashion industry. However, to raise the level of lotus, giving the lotus a distinct color in fashion is an easy but extremely harsh requirement for designers. Ao Dai collection Lotus Vietnamese beauty fragrance of designer Do Trinh Hoai Nam has created ao dai and lotus in harmony but the personality is not mixed. The “Lien Hoa” collection was inspired by the early summer lotus seasons. Fragrant lotus flowers are selected as the main motifs for traditional Ao Dai models from Do Trinh Hoai Nam brand. The lotus flower is a symbol of perfection and purity, symbolizing the primordial nature of the heart In the collection “Lien Hoa”, the lotus motif is delicately and creatively handled by designer Do Trinh Hoai Nam, bringing a special charm. The clever combination of vibrant colors to warm deep colors brings a colorful touch to the collection. Model Kim Oanh excellently shows the charisma of the “Lien Hoa” BST Each design is as beautiful as a picture with a beautiful lotus shape. As one of the two muses of the “Lien Hoa” collection, model Bao Ngoc shares that she is very proud every time she wears ao dai designs with folk colors that combine tradition and modernity. The collection of Lien Hoa Ao Dai by Do Trinh Hoai Nam is inspired by a unique and special lotus flower, bearing the message and meaning of honoring the traditional and noble beauty of Vietnamese women. At the same time, there is a combination of typical and typical elements of the traditional culture with the ao dai, helping the ao dai to develop and elevate to new heights. Thanks to the skillful hands of designer Do Trinh Hoai Nam, lotus flower designs not only honor the beauty of women but also contain many traditional cultural beauties of our nation for generations. Resonating with the delicate sewing technique is the soft material from the Do Trinh Hoai Nam brand. These two elements are harmoniously combined to create traditional costumes, respecting the tenderness and sensuality of Vietnamese women. Orange color helps her turn on skin tones, creating a point of attraction for the opposite person. The lotus flowers are hand-embroidered meticulously and delicately on the elegant and elegant bodice The dynamic blue color, containing strength and youth but also full of elegance and eye-catching, is accentuated by a noble orange embroidered lotus flower, helping the wearer to look like a classic lady with an elegant, royal temperament. fake In this collection, Do Trinh Hoai Nam has combined with traditional hand-embroidery techniques from Thuong Tin, Chuong My, My Duc embroidery villages, as well as attaching Hang Bac jewelry and gems. High-quality fabrics combine traditional hand-embroidered techniques from famous craft villages to make the patterns softer, contributing to honoring the aesthetic value of the ao dai. An eye-catching and striking design with warm orange color as the main theme. The lotus is delicately embroidered with gentle and soft white lines like brush strokes on the Ao Dai. The ton-sur-ton orange pants create a classic and impressive overall look to the opposite person

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.

• 500gr beef

• 1 ginger root

• 1 carrot

• 2 potatoes

• 1 garlic bulb

• 1 tomato

• 2 teaspoons of tomato sauce

• A little wine

• 1 cinnamon stick

• Fish sauce, pepper, salt, seasoning powder

• A bit of five flavors

• 1 teaspoon sugar

Beef with wine sauce

Ingredients for beef with wine sauce

Step 1: First, wash the beef thoroughly, cut into large pieces, then boil 1 pot of boiling water, then let the beef boil briefly, take out and wash it again. Step 2: Put the beef in the bowl, add fish sauce, salt, pepper, crushed ginger, a little minced garlic, five flavors, sugar, wine, cinnamon, then mix well and marinate for 40 minutes. infused spices.

Step 3: With carrot, peel off the skin, then pinch the flower shape, slice thick. The peeled potatoes cut into large pieces, wash them again. Step 4: Next, put the pot on the stove with 2 tablespoons of cooking oil, when the oil is hot, add the garlic to the fry, then add the tomatoes to fry until the tomatoes are soft, then pour the bowl seasoned beef and stir-fry.

Beef wine sauce delicious dish

Step 5: After that, add tomato sauce and pour boiling water over the meat and then simmer the beef softly, add potatoes, carrots to the stew for 10-15 minutes, season again. Turn off the stove and prepare to enjoy it with family members.

When you want the duck meat to stop stinking, this is an important step, although you have cleaned the feathers and removed the fishing line, but the duck meat will still have a characteristic smell, if not prepared, it will have a slightly unpleasant smell when eaten.

You use salt seeds and rub both the inside and outside of the duck and wash it, then cut a few slices of ginger rub on and then rinse again, ginger effectively eliminates duck odor and helps the duck smell better when boiled.

The duck is delicious when using lemongrass to boil

If you are more careful, you can use white wine or ginger wine, rice vinegar to wash the duck and then rinse with water, surely the duck will no longer smell and remove some of the weight that is often enriched by the breeder. gain weight for ducks.

How to boil the duck deliciously all the smell

This is important to have a delicious boiled duck plate here. After the duck has been cleaned, women prepare one of the following ingredients:

• 1 ginger root washed, crushed and dropped into the pot of broth.

Put a little ginger lemongrass in a pot of duck meat broth will stop stinking

Duck meat is more fragrant when using vinegar or alcohol

When the heat is not too high, turn down the heat after boiling. Boil for about 10 minutes, skew the chopsticks into the duck body. If it is still red, cook for a few more minutes for the duck to ripen. If you do not eat immediately, you can turn off the heat, let the duck braised in the pot, the duck meat will be soft and hot.

If you want to eat cold, when the duck is cooked, you just need to remove the duck and put it in a bowl of cool water, the duck skin will be crispy and chewy like eating at a genuine restaurant.