Illustration. Step 1: Clean the bottle, then use scissors to punch the top two parts of the top of the plastic bottle, into a few small holes. Use scissors to punch a few holes on the right end of the plastic bottle Step 2: Take half a ounce of green beans, soak in warm water of 30 degrees, hold for 10-12 hours until the beans crack. do Step 3: Put the soaked beans into a plastic bottle, leave for about 6-7 hours, then pour water into the bottle. Let the beans soak in water for about 5-7 minutes, turn the bottle upside down so that the water runs out through the two holes punched. Remember to drain well so that the beans do not get waterlogged. Wrap a layer of black plastic, Then put the bottle in a dark place, completely without light. Water the beans with clean water. After 3 days, the bean sprouts will grow to about 4-5 cm long. At this point, cut off the top of the plastic bottle to get the bean sprouts to eat. 2.Make green bean sprouts with sand or ash. Step 1: Preliminary raw materials, you rinse the sand through the water a few times, then decant the water in the pot to retain the sand. For beans, you soak them in warm water for 1-2 hours, pick them up and use a towel to gently rub the beans so that the shells crack slightly. Step 2: Spread a layer of sand 3 cm thick on the pot, spread the beans and then cover 10-15 cm on top of the beans before placing the pot in a cool place, without light. Every day, you gently press the sand once for the rack to grow, which will crack the sand. After about 2-3 days, you can harvest the bean sprouts to eat. When harvesting bean sprouts, you pour the whole pot into a basket with a large hole and then drain the water to let the sand go. 3.Make green bean sprouts with fresh milk cartons Step 1: Soak the beans in warm water for about 12-14 hours until the beans are cracked. Step 2: Pour the soaked beans into the milk carton with 4 corners cut and then put the box in a dark place. Twice a day, you turn the water into the box, soak for about 10-15 minutes, then decant the water and leave it in a dark place. About 2 days later, the bean sprouts have germinated, you can harvest the day or wait for 1-2 more days for the plants to grow, depending on the needs. 4.Make green bean sprouts with a basket and a cotton towel Step 1: Wash green beans and soak in warm water for about 8-10 hours, the water temperature is from 35 degrees Celsius to 38 degrees Celsius. When the peas crack and sprout, pour into a basket and rinse with cold water. Step 2: Line a cotton towel or cloth at the bottom of the basket and spread the soaked beans on top. Next, you put a bowl or plate on top for the purpose of avoiding light, then take another cotton towel soaked in water to cover it and put the basket in a dark corner. Every day, you pour water into the basket several times so that the level is always sufficiently moist. After about 2-3 days, you can safely harvest a batch of bean sprouts. 5.Make green bean sprouts with bamboo leaves and basket Step 1: Soak the beans overnight. Take the basket, put the bottom layer of bamboo leaves, then start to spread the beans on top, one layer of bamboo leaves to one layer of beans. And so on until the beans are gone, cover the top with a layer of bamboo leaves. Then, put a porcelain dish on top, put the whole pot under the faucet to rinse the beans before incubation, paying attention to tilt the basket to let the water drain out. Step 2: Put the seed basket in a shady place, as dark as possible, then take a heavy object over it, drain the water twice a day and then continue to incubate as before. Within 2 days and 2 nights from incubation, you can harvest to eat. Note: – Choose raw materials are green beans, small seeds, firm, do not use stimulants. Although Chinese beans are large, they contain preservatives and are not tasty. – Before brewing, rub the beans and treat them with water to thin the skin, remove the damaged beans, then soak the beans in hot water to bloom. – Only about 100g of green beans should be brewed at a time, just enough for 5 people to eat (just eat raw, make stir-fry dishes, mannequins) After only 3 days you will have a delicious, fat, clean basket of bean sprouts for the whole family. Wished everyone success!

The way to make shrimp paste is quite rich, each locality has different recipes to suit the taste of the region. However, the processing method that we introduce below is suitable for many people. Meaty shrimp paste is a favorite dish of many people in the North. Let’s prepare the ingredients to make a very simple shrimp paste with meat: Prepared materials. – 300 g of ground lean shoulder meat – 2 lemongrass bulbs – 4 cloves of garlic – 1 dangerous chili – 2-3 spoons of shrimp paste noodle soup – 2 dried onions – A little sugar (if you like it sweet) – Cooking oil. How to make shrimp paste with meat 1. First, you take the lemongrass to wash and cut into pieces, remove the seeds, and peel the onion and garlic. Then put all the ingredients in a small blender. The first step of how to make shrimp paste with meat is to grind lemongrass, chili, onion and garlic. 2. Now, you turn on the stove, heat the non-stick pan (no need for cooking oil). Then, you add the minced meat and stir to evenly distribute the meat. Heat the stove on medium heat until the meat comes out of water and then cook until the meat juice dries up. Heat minced meat in a non-stick pan. 3. When the gravy in the pan is exhausted, add 3 tablespoons of cooking oil with the spices just ground above and stir well. Cook over medium heat until the meat is golden brown. Add cooking oil and seasoning until the meat is golden brown. 4. Now you add 2-3 tablespoons of shrimp paste to the meat. Put shrimp paste in the meat 5. You continue to keep the fire low. Stir well for meat to soak up shrimp paste for about 3-5 minutes. Cook until the meat is absorbed with the shrimp paste. Finished product Marinated shrimp paste with meat preserved in a glass jar and kept in the refrigerator, you can use it for 1 week – 10 days. This is not only a dish that brings rice, can be eaten all year round, but also very easy to make. It’s great to eat with hot rice. Shrimp sauce with meat gives you a dish with a rich sweet and salty taste of meat, combined with the characteristic aroma of shrimp paste and other spices that are extremely attractive. In the summer, just a plate of shrimp paste with a bowl of sour soup, you have a delicious meal. Cook until the meat is absorbed with the shrimp paste. In addition to how to make delicious minced shrimp paste above, you can refer to a few other dishes on Lamsao’s culinary section that are also extremely attractive for a meal:

Ripe bananas have round skin, look outside, they are dark yellow, you can feel the softness of the fruit by squeezing lightly. While the banana is ripe due to the medicine, the outer yellow skin is very beautiful and eye-catching, but when squeezed, the banana feels awkward. 2. Rambutan Rambutan, when sprayed, will ripen early but quickly wither. Normally, the wilting process of rambutan takes place very quickly, only a few hours after being cut from the tree. The way to recognize sprayed rambutan is that the fruit has fresh branches and leaves, but the beard on the fruit is wilted and crumpled. Ripe rambutan trees will give fruit with healthy and fresh beard, so 2-3 days later, it still hasn’t wilted. 3. Mangosteen Ripe mangosteen has a very fresh stalk and ripens in patches, from the tip of the stem to the bottom of the fruit. For ripe mangosteen due to the medicine, it will have a black stem, when eaten, it will have a very sour taste. 4. Durian With durians that are forced to ripen by medicine or ripen naturally, users can identify by immediately looking at the stem and spines of the fruit when choosing to buy. If the peduncle is old withered, the spines are bruised, and the color is old, the fruit is cut when young and has been soaked or injected with drugs. And ripe durian trees have fresh stalks and spines, picking up the smell will feel the natural fragrance. 5. Dragon fruit Natural ripe dragon fruit has thin skin, dark red body while the spines on the fruit are beautiful. And ripe dragon fruit due to stimulant has a light red color, thorns on the fruit wither, thick skin, very light taste. 6. Mango Ripe mango trees will have fresh stalks, stretchy skin, and ripe pieces extending from the stem to the tail and from the abdomen to the back of the fruit. The more ripe fruits will have a deep yellow color and the flesh will be soft. Ripe mangoes due to the use of stimulants often ripen unevenly, with alternating green stripes, and easily bruised. 7. Papaya Ripe papaya trees are often long fruits, heavy in hand, evenly ripe, soft, with sticky plastic stalks. These fruits are sweet and fragrant, few seeds, thick and soft flesh that can be easily scooped with a spoon. With ripe papaya due to drugs, they will be golden yellow, smooth skin, when pressed, there is no settlement. When peeled, there is still a lot of plastic, when eating, the intestines are not soft, but the taste is very light. 8. Butter The ripe avocado will be bitter. Many people think that avocados are bitter due to scraping the green part close to the skin, but with delicious ripe avocados, even if you scrape all the flesh to the skin, it is still not bitter, even the outside flesh is very fatty and greasy. To tell if an avocado is young or old, look at its stem, if the stem is large, it means the avocado is young. Therefore, it is important that you choose ripe and fresh avocados. Do not touch the soft fruit, because it has spoiled, at least no longer has a delicious taste. Squeeze gently, if it feels a bit soft but still firm, not squeaky. Or you can click on the stem, find it a bit soft, then choose, even if the other part is not soft, because it will gradually ripen towards the tail (but should only be eaten when the fruit is fully ripe). A delicious ripe avocado has a glossy but still slightly rough skin, firm hand. 9. Jackfruit Jackfruit is one of the most drug-induced “ripe” fruits on the market today, so how to recognize it is also quite easy. If the jackfruit is not old, has sharp, dense and bright outer thorns, but the inside is ripe, it must have been “ripened” by medicine. In addition, the area near the stalk of the jackfruit fruit (the usual place to inject the ripe stimulant) will be mushy, while the tail of the fruit has just ripened. Natural ripe jackfruit will have characteristics such as enlarged spines, yellow-green, gray-gray and ripen evenly from the stem to the bottom of the fruit. ten. Labels Longan fruits that are sprayed with sulfur for long-term preservation often have a uniform, glossy, round skin without natural lumps. When eaten, longan pulp is crunchy, hard, and has no characteristic sweet taste and odor. black hot. 11. Coconut Coconuts are often “enchanted” to turn into “genuine” Siamese coconuts to increase profits for sellers. Chemical sugar, fragrance chemicals are injected through the germ hole on the top of the coconut, turning the sour young coconut water into sweet or white coconut, just soak the coconut in water and add a little Javen. 12. Cherry Australian cherries have a slightly darker red color, crunchy and sweet, while Chinese cherries are softer, lighter, and more brackish. When buying cherries, try to put them in a plastic bag and hold them for a while, then open them and smell them. If there are residual chemicals, there will be a slightly pungent smell. 13. Sapodilla To make sapodilla more eye-catching, sellers often soak the fruit through a solution that is said to be iron powder mixed with water. The dark yellow sapodillas have been soaked in iron powder, while the sapodillas still see green veins through the thin skin and are not soaked.

Since ancient times, aloe vera (also known as aloe vera) has been known as a panacea for women. Aloe vera is used for hair care, to help beautify women’s skin. Aloe vera is also used as an ingredient for many delicious dishes such as aloe vera tea, aloe vera smoothie, aloe vera yogurt. Preliminary processing of aloe vera (Photo: Dan Viet) Aloe vera tea is a very popular delicious food. Aloe vera can be processed into many different types of tea, but the most popular are green bean aloe vera tea, lotus seed aloe vera tea and alum sugar aloe vera tea. 2. How to cook green bean aloe vera tea a. Ingredients for making green bean aloe vera tea – 1 aloe leaf
– 300g green beans
– 1 bowl of tapioca flour
– Street

– Half a lemon
– 500 ml of water
– Banana oil b. How to cook green bean aloe vera tea Green bean aloe vera tea (Photo: Phunutoday) Step 1: Wash aloe vera, remove the green skin, cut into a pomegranate shape about 1cm x 0.5cm. Then, take 1 bowl of water with half a lemon and 1 teaspoon of sugar and let the aloe vera soak for about half an hour. After soaking, pick up aloe vera, squeeze out all the oil and rinse with clean water. Step 2: The peeled green beans are soaked in warm water for about 1 hour to bloom. Next, rinse the green beans with cold water. Step 3: Pour 0.5 liters of water and green beans into the pot, add a little salt and boil. When the water boils, skim off the foam. Cook until green beans are cooked, add sugar to taste. Step 4: Dissolve the tapioca flour with a little water and then slowly pour it into the pot of green bean tea with aloe vera, stirring while pouring until the tapioca is evenly dissolved, without lumps. Next, add aloe vera to the pot, wait for it to boil again, then turn off the heat. Step 5: Scoop out green bean aloe vera tea into bowls, let cool. Tea served with shaved ice will be very delicious. When eating, you can add a little banana oil to the tea bowl for aroma. 2. How to cook lotus seed aloe vera tea a. Ingredients for making lotus seed aloe vera tea – 100g fresh lotus seeds – 400g aloe vera – 100g rock sugar – A little salt b. How to cook lotus seed aloe vera tea Lotus seed aloe vera tea (Photo: Dan Viet) Step 1: Aloe vera peels off the outer green skin and then cut it into dices, add a little salt and then wash to reduce bitterness. Step 2: Wash lotus seeds, take the lotus center (or buy lotus seeds that have been taken), cook with 1 liter of water until soft. Step 3: Put aloe vera in a small fire for about 10 minutes, remove the foam so that the tea is clear. Step 4: Add rock sugar and cook for about 5 more minutes, then turn off the stove. Step 5: Scoop the tea into a bowl or cup. Cold tea will taste better. 3. How to cook aloe vera tea with rock sugar đường a. Ingredients for making aloe vera tea with rock sugar – Aloe vera: 300g – A little salt – Rock sugar (depending on taste) – A bunch of pandan leaves – Banana oil: 10g b. How to cook aloe vera tea with rock sugar Aloe vera tea with alum sugar (Photo: bachhoaxanh.com) Step 1: Peel off the green skin of aloe vera and wash it again and then cut it into pomegranate seeds. Then, soak the aloe vera for about 30 minutes with water mixed with lemon juice to remove the viscosity. Next, wash the aloe vera again. Step 2: Put 1 pot of water on the stove, bring to a boil, then add rock sugar and stir gently to help the sugar dissolve quickly. Then, add the pandan leaves to cook together. When the pandan leaves turn darker, take them out and add a few drops of banana oil. Next, add all the previously prepared aloe vera to mix well and turn off the stove. Step 3: Scoop the aloe vera tea into a bowl or cup. You can add ice or put it in the refrigerator before enjoying. 4. Some notes on how to cook and preserve aloe vera tea Before cooking aloe vera tea, you should choose fresh, large and thick aloe leaves, which will be more crispy and delicious. When soaking aloe vera with salt, do not soak it for too long because that way the salt will soak into the aloe vera, making it salty. To make aloe vera crispy, you can squeeze the aloe vera directly with salt and then rinse it with water until the viscosity is gone. In order for the aloe vera tea to not be bitter, it should be noted that the aloe vera must be carefully prepared. Preserving aloe vera tea is very simple. If you don’t eat all of it, you can pour aloe vera tea into a large bowl and store it in the refrigerator for about 1-2 days. Phuong Anh (Synthetic)

How to choose delicious, standard lychee In order to choose good quality lychees, first of all, you must choose fresh fruits with branches that stick to the fruit and the leaves are still green. The branches of the lychee are small and flexible. Avoid buying fruits with brown spots (bruises) on the stem, they should not be bought because such fruits are prone to head worms. Ripe litchi has red-pink skin, round fruits, smooth spines. When touching the fruit, it must be soft but elastic, showing that the fabric is still fresh. If the lychee is soft and not elastic, it means that the fruit is overripe and not delicious to eat. If the good lychee will have a fragrance, you should peel 1-2 lychees to taste, lychee has thick pulp, small seeds and sweeter taste than hybrid lychee. How to make sugar soaked fabric How to soak your lychee Nguyen Thi Thu Huyen (living in Da Nang) is very simple, lychee meat absorbs sugar, cool but still retains the crispiness of the lychee. Ingredients for soaking 1 kg of sugar lychee: – 2 kg of fresh lychee – 800 ml of water – 600 gr of rock sugar (white sugar, jaggery) – 1 pinch of salt – Glass or porcelain jars for storage. Making Step 1: Buy lychee, cut the stalk, then wash and separate the seeds. Mix a basin of clean water with a little salt, separate where to soak the cloth to avoid darkening. After separating, rinse with clean water to reduce the salty taste, then drain. Step 2: Put 800 ml of water and sugar into the pot, stir until the sugar dissolves, then turn on the stove to boil the sugar water, then add the lychee. Wait for it to boil for 3 minutes. Step 3: Take a clean jar and put the pre-processed cloth into the jar, pour the sugar water into the jar and close the lid and wait for the cloth jar to cool completely and then put it in the refrigerator. Note: – Cloth canned as above can be stored in the refrigerator for 1 month. When needed, just open the jar and you have cool cloth water to use. When eating, scoop out the cup, break the ice, put it in. You can make tea and then add a few soaked cloths, the lychee is sweet and still retains its crispiness, the lychee juice is soaked with lychee flavor. Good luck!

Sugar should never be omitted when marinating meat, that’s what you need to remember. Usually when marinating meat, we only care so that the meat is rich and fragrant. So what you are interested in is salt, fish sauce, monosodium glutamate, seasoning, and sugar, depending on the dish or as you like. However, few people know that sugar not only helps balance the spices, but also makes each piece of meat sweeter. Therefore, add sugar to marinated meat dishes to make it more delicious. Of course, in addition to sugar, don’t forget MSG, seasoning, which helps to neutralize the seasoning and also makes the meat more sweet and rich. Try to marinate enough time for the sugar to soak into every fiber of the meat. Marinated with beer Beef, pork, after being cut into bite-sized pieces and marinated with spices, you put in a little beer, leave it for a few minutes before stir-frying. In this way, fried, braised, grilled or stewed meat will be softer, more fragrant and especially sweeter. For chicken, after cleaning, you soak the chicken with water mixed with beer for 20 minutes, then steam or boil, the chicken will also be more fragrant and sweet. For braised and braised pork dishes, after cooking for meat, instead of using water to pour ginseng on the meat, you should use beer. This will help the pieces of meat become more fragrant, more attractive and even sweeter. Do not cook the meat too thoroughly Overcooking causes the meat to release a lot of water, the fibers are dry, fibrous and the meat loses its inherent sweetness. Therefore, when stir-frying, boiling meat, you should only cook until cooked. How long is the cooking time of meats to ensure that the meat is cooked enough but still safe? You can refer to the standard time as follows: – For pork: Boil or braise meat 20-25 minutes; Fry the meat for 10 minutes on each side; Stir fry meat for 5-7 minutes. Note: For stir-fry dishes, usually you will stir-fry the pork first, then pour in vegetables or other dishes. If the cooking time of these ingredients is too long, you can stir-fry the cooked meat first and then transfer it to a plate. Continue to stir-fry other ingredients until almost cooked, then pour in the pork. This way you usually apply with beef, but pork is also recommended. For chicken: Boiled chicken for 15-20 minutes, simmering and turning off the heat to braise for 10-15 minutes can take it out. Braised chicken requires 10-15 minutes. – For beef: Stir-fried beef for 3-5 minutes is poured into a plate, braised beef is soft for 20-25 minutes. Stir-fry/stock with vegetables with sweetness Carrots, mushrooms, onions, young corn, sugarcane, white radish, pineapple… are vegetables that have a sweet taste, during the cooking process, they will release sweetness into the water and so the pieces of meat cooked together will become should taste better. Therefore, when cooking meat with many other ingredients, you should choose at least one ingredient with sweetness to make the meat more juicy. For dishes that need more time to cook, such as stewed stock, you should apply this trick to make the dish rich and attractive. KN (th)

The problem of pesticides and toxic chemicals in vegetables and fruits is also a concern of most families. To ensure food safety, prevent cancer, disease, pocket the following tips to remove pesticides in vegetables. Use vinegar Using vinegar to remove germs and pesticides from fruits and vegetables is one of the most effective ways. The method is quite simple, you just need to dilute 10% white vinegar with 90% water, then soak vegetables in it for about 10 minutes. During that time, stir the vegetables thoroughly in the water and vinegar mixture, then rinse once with boiled water to cool. Use baking soda Like vinegar, baking soda is also a great way to get rid of pesticides in vegetables. You just need to put about 1.5 liters of water in the vegetable wash basin, then add 4 teaspoons of baking soda to the bowl and stir the mixture. Then, soak vegetables and fruits in this solution for 15 minutes. Finally, using a towel to dry the fruit can be used. For vegetables, only soak the mixture for 5 minutes and then rinse with clean water. Soak in clean water This is the most common and easiest way used by many people. After washing vegetables and fruits, you can soak them in clean water with a little salt added for about 10 minutes, then rinse with clean water. By doing so you can help neutralize the toxins in the pesticides. Use turmeric powder Turmeric has strong antiseptic properties so they are very effective in getting rid of germs and pesticides on fruits and vegetables. All you need to do is take about 5 teaspoons of turmeric powder in a pot of boiling water, stir well and let the turmeric water cool down completely. Then, put fruits and vegetables in and soak for 20 minutes. Finally, just rinse again with clean water. Cook vegetables on high heat This causes the pesticide in the vegetables to break down. Some heat-resistant vegetables such as cauliflower, celery, etc., after washing, blanch with hot water for 2 minutes, which will reduce the amount of pesticides by 30%, then continue to cook at high temperature. This will reduce the amount of pesticides by 90%.

The high heat in the hot towel will be transmitted deep into the skin, helping to warm the skin and promote blood circulation. Pores are dilated and well warmed up will absorb care products better. Besides, if you soak a towel in hot water with essential oils of coconut, mint, lavender, rosemary, the skin will receive nutrients as soon as the pores open due to the hot steam. If you want to include the hot towel method of washing your face in your skin care routine, the order of skin care is as follows: – Cleansing. – Warm your face with a hot towel and wipe your face twice. – Perform the massage in the locations instructed below and finish with the application of moisturizer. How to do the process of washing your face with a hot towel is as follows: You fold the towel in half and then roll it, pour hot water 45-50 degrees Celsius into the towel, after a minute, gently squeeze the towel (the towel should still be warm enough), spread the towel Warm up hands, apply to face for 40 seconds. You repeat the above process with another towel, continue to warm your face for 40 seconds. When you feel your skin has completely warmed up, fold the towel in half to wipe away dirt from the corners of your eyes, mouth, and nostrils. Then, fold the towel into a triangle, place the tips of your index fingers on the ears and massage the ears about 10 times. Finally, you open the towel, massage the lower part of the ear and collarbone stronger. Be sure to choose a soft cloth to avoid damaging your skin. This routine will help you wash away makeup residue or environmental dirt left behind after removing makeup. Hand massage and hot towel also help the skin retain moisture, prevent the appearance of wrinkles, promote blood circulation and eliminate edema.

Water spinach is known as the “king of vegetables” because they are easy to buy, easy to cook and suitable for both the elderly and children. According to Oriental medicine, water spinach is considered as “a folk medicine”, with a sweet taste, a slight coldness that goes into the heart, can, elementary schools, and universities. In the summer, this vegetable is loved because it has very good cooling properties. A tray of rice only needs a plate of boiled meat, a plate of boiled vegetables, a bowl of boiled water spinach soup is enough to have a delicious and frugal tray of rice.
In the summer, water spinach is often squeezed with a few slices of lemon to create a cool, easy-to-eat sour taste. This combination does not harm the acidity of the lemon in the hot broth, which is easily bitter. Instead, if water spinach is soaked with a few crocodiles, it will have a more special flavor. The sweet and sour taste of crocodile and water spinach soup has the effect of clearing heat, refreshing, stimulating digestion. Illustration. Crocodile contains 86% water, 1% organic acids, 1.3% protit, 8.2% glucose, 2.7% cellulose, 100mg% calcium, 44mg% Phosphorus, iron stains and 3mg% vitamin C. Crocodile is also a medicine. Healing. In Oriental medicine, crocodile is a fruit that is average, sour, acrid when the fruit is green, and sweet when ripe. It has the effect of refreshing, creating new epidemics, detoxifying, eliminating drunkenness, poisoning, vomiting due to pregnancy. In addition to being soaked in soup to cool off on a hot day, crocodile fruit can also be used to treat diseases in the following ways. Unexpected benefits from crocodile fruit Treat mouth sores, thirst, itchy neck, sore throat Take ripe crocodile fruit with sugar or salt to eat right within the day. Or take 4-6g of dried crocodile pulp and bring it sharp with 2 bowls of water and half a bowl, drink it after breakfast. Or 8g dried crocodile pulp with boiling water to drink during the day. Use for a week. Treatment of morning sickness for pregnant women Cooking crocodile with carp or duck meat also heals quickly. Or use green crocodile soaked orally to help reduce morning sickness, but should not drink much because it can cause increased blood sugar for pregnant women. Cough treatment: There are many ways to use crocodile fruit to treat cough as follows: Fresh crocodile pulp 15g, soaked with a little salt, sucked 3-5 times a day, it is best to take it in the morning and evening before going to bed. Or fresh crocodile meat 25g with 250ml of water and 100ml, divided into 2 drinks, add sugar when drinking. Drink for 3 days. Or take flowers, sharp crocodile fruit with 300ml of water and the remaining 100ml, divided into 2-3 times a day. Cough treatment for children: Take steamed crocodile flowers with honey for children to drink several times a day to be effective. Improve digestion Take steamed crocodile with sugar as a beverage to drink during the day. Or use fresh crocodile to cook sour soup to eat immediately. Cure drunkenness Use 4-6g of sharp dried crocodile pulp to drink or brake with boiling water to drink. Or use water soaked in sugar and ginger to drink very effectively.

According to Ms. Ha, a small trader at the 365 wholesale market, she usually sells vegetables every day. About a week ago, she started trading young crocodiles for sale. Due to the beginning of the season, the number of crocodiles purchased is not much, only 10-20 kg/day. These are young, small and sour, slightly acrid, but due to the scarcity of crocodiles, many housewives buy 1-2kg to eat. Crocodiles at the beginning of the season begin to be sold Crocodile price is only 40,000 VND/kg, much cheaper than last year’s price “Last year, I sold crocodiles at the beginning of the season for 60,000 VND/kg. But this year, due to the impact of the Covid-19 epidemic, the price of crocodiles also decreased much, only 40,000 VND / kg. These are young crocodiles, which I bought from families in My Duc, Chuong My, Ung Hoa, “said Ms. Ha. Ms. Ha said that although young crocodiles at the beginning of the season are sour and a bit acrid, many guests especially like them. In addition to cooking sour soup, soaked in boiled water spinach, many housewives who love snacks also like young crocodiles with sugar or soaked in fish sauce. This small trader shared, in about a month, crocodiles in the North will enter the main crop. At that time, the crocodile was bigger and firmer, and thicker. The price of crocodiles when in the main season also halved, only about 20,000 VND/kg. Currently, this small trader also said that every day she sells crocodiles at the beginning of the season about 20kg. There were days when customers asked to buy more, but she did not have anything to sell. Talking about the experience of choosing to buy fresh and delicious crocodiles at the beginning of the season, Ms. Ha said: “The first 10 crocodiles in the season are almost 10, no need to carefully choose each one, they are still delicious. Buyers only need to choose large fruits with slightly lumpy skin and thick pulp to get a lot of sour meat. Avoid choosing fruits with dark skin, bruised and shiny skin because they are too young and can’t be kept for a long time. Preparing to harvest crocodiles Mrs. Do Thi Hue, a housewife in Ha Tri 1, Ha Dong, Hanoi today went to market 365 and also chose to buy 1kg of crocodile at the beginning of the season. Mrs. Hue said, her whole family liked the sour taste of crocodile more than lemon and tamarind. Because the frozen crocodile stock had just ended last week, today when I went to the market, I saw that there was a sale of alligators at the beginning of the season, she rushed to buy 1kg for 40,000 VND. “The first crocodiles in the season are mainly young crocodiles and alligators, so you can buy sour fish soup or boiled water spinach soup to get a very delicious and refreshing bowl of soup. My grandson likes to eat young crocodile with fish sauce. Therefore, I bought 1kg to eat, bought it all over again. Because young crocodiles at the beginning of the season don’t last long, they get damaged quickly,” Hue said. This housewife in Ha Dong also said that from now until the end of the crocodile season, her house still has to buy many more times. Especially near the end of the season, when the crocodile is in the period of the cake, has the most meat and the most acidity, she often buys 10 kg of crocodile to shave off the shell, wash it, then let it drain and put it in the freezer cold gradually. “With this method, my family has crocodiles to eat all year round. In addition, I also soaked a few pots of crocodile water for the whole family to drink in the summer. Or at the end of the ripe crocodile season, I take advantage of making the crocodile shell to eat gradually. It is very convenient and delicious to eat crocodiles any way,” commented Ms. Hue. From mid-May, early season crocodiles are also sold by many small traders on the online market at the price of 35,000-40,000 VND/kg. The topic of selling alligators is also very popular, a lot of housewives come in to inquire and order.

Implementation steps: -Bought bones to cut into pieces to eat. Then wash off the impurities and excess blood under the tap. -After washing the bones, prepare a large bowl, put the bones in. Add an appropriate amount of water and a teaspoon of salt. Use chopsticks to stir until the salt dissolves, then soak the bones for 30 minutes. When the soaking time is over, take it out and rinse it with water. It should be understood, if only soaking bones with water, it will make bones lose nutrients. If soaked in salt water, the bones not only clean the excess blood inside but also keep the nutrition. You can add more vegetables and fruits to stew together (Illustration image) After soaking, add the appropriate amount of water to the pot, bring to a boil over high heat. When the water boils, add the bones, add a few slices of ginger, boil again over low heat for about 1 hour. – Wait until the bones are soft, now you can have the vegetables you want to stew with. Cook for about 20 minutes, then add salt to taste. Seasoning with salt at this time will not make the broth cloudy like adding salt at the beginning of the stew. – Ripe fruits and vegetables, you can take them out and add onions or herbs and enjoy! Tieu Lam (Synthetic)

1. Red beans 200gr 2. Yogurt 2 boxes 3. Diameter 150-200gr 4. Tapioca starch 4 teaspoons Steps 1. Soak red beans 2. Boil red beans with tapioca flour Prepare materials 1. Red beans 200gr 2. Yogurt 2 boxes 3. Diameter 150-200gr 4. Tapioca powder 4 teaspoons Yogurt is definitely a dessert, a familiar “play” for all of us. However, eating canned yogurt forever is a bit boring. In this article, we will suggest you how to turn yogurt into a dish that is both strange and delicious, but the operation is not complicated. How to make red bean yogurt 1 Soak red beans đậu After buying red beans, please wash them thoroughly with water. Then, soak the red beans in water for about 8 hours (overnight). Soak red beans in water After soaking, please wash the red beans under the tap one more time! 2 Boil red beans with tapioca flour First, you should mix 4 teaspoons of tapioca starch with about 150ml of boiling water to cool. Stir until the flour is completely dissolved. Put the pot on the stove, pour into the pot 1.5 liters of water and the soaked red beans. Simmer the red beans over medium heat for about 45 minutes. Then, pour into the pot of red beans 150-200g in diameter, stir well, and then slowly pour the mixed tapioca water into the pot. Just pour and stir well, until the pot of water reaches the desired consistency, then stop. Remember to pour tapioca water into the pot of red beans slowly! Heat the mixture of red beans and tapioca starch for about 5 more minutes, then turn off the heat. So you have finished the red bean yogurt dish! Pour yogurt into a cup, add red beans just boiled with 1-2 ice cubes, mix well to enjoy. The finished product is quite mlem mlem! Red bean yogurt has the greasy fleshy taste of red beans, sweet and harmonious taste. If you do not like to eat too sweet, then you can choose yogurt without sugar, make sure to eat wherever you want. Some uses of red beans that you may not know 1. Helps Control Diabetes Protein contained in red beans has the ability to inhibit α-glucosidas in the intestinal tract. α-glucosidas is an enzyme responsible for breaking down complex carbohydrates such as starch and glycogen. This effect makes red beans an excellent choice to add to a regimen to treat, control, and prevent diabetes. 2. Muscle strengthening Eating protein-rich foods like red beans regularly will help you build muscle mass. Just one cup of red beans contains 17.3g of protein. The muscles in the body are formed and built from protein. Therefore, protein is an essential nutrient for the growth and maintenance of muscle mass. Combining a regular exercise regimen with an adequate intake of healthy protein is a great way to get your body toned and healthy. 3. Support to maintain a stable weight According to the “International Journal of Obesity” published in 2013, soluble fiber helps you control your appetite by promoting a feeling of fullness. Red beans are the main source of this soluble fiber. It is a form of fiber that can help maintain blood sugar levels in the body by slowing down the digestion of carbohydrates. 4. Limiting cravings for sweet foods The sweet taste combined with the high fiber content in red beans can help you fight cravings for other sweet foods high in refined sugar. You can combine red beans with brown rice, cinnamon, raisins, and skim or hot soy milk for a delicious breakfast or breakfast dish. It both helps quench your sweet tooth while providing you with adequate protein, fiber, and low-fat complex carbohydrates. 5. Improves Heart Health Red beans contain high levels of fiber, folate, potassium, magnesium and B vitamins, so it is considered a well-known food source for heart health. Eating red beans regularly as part of your diet will help you have a healthy heart while reducing your risk of coronary heart disease. The digestive fiber in red beans will help regulate cholesterol in the body at an appropriate level. In addition, the potassium in red beans also helps to dilate blood vessels, thereby enhancing blood circulation, helping to reduce blood pressure and pressure on the heart wall. Wish you success with this red bean yogurt recipe! According to the Vietnamese life

When it comes to summer drinks, orange and lemongrass peach tea deserves first place. In a glass of cool water, you can enjoy all the flavors of tea, orange, lemongrass, plus the sweet and crunchy taste of peaches. Let’s start to beat the summer heat by making a delicious and crunchy fresh pot of soaked peaches – an indispensable ingredient for a cup of orange lemongrass peach tea. Resources: – Peaches: 1kg. To get a delicious pot of peaches, you should choose peaches that are just ripe, still hard. – Sugar: 300g- 500g sugar depending on how sweet you want. Made with apricot sugar (yellow sugar), the color of the soaked water will be more beautiful. – Lemon: 1/2 fruit for juice lấy – White salt: 50g – Filtered water: 800ml Making Step 1: Preliminary processing of peaches – Buy peaches, wash them thoroughly, remove the stalks. – Mix filtered water with a little salt, use a knife to separate the peaches into pieces along the areca-shaped fruits, soak them in a bowl of salt water. – After separating into pieces, begin to peel off the skin on the peach and then soak it in another bowl of diluted salt water so that the peaches don’t darken (you can peel them before separating but so the fruit will be very slippery and difficult to separate). Then take out the peaches to drain. Step 2: Processing – Take 1/2 of the sugar, add 1 cup of water for ginseng to face. North on the stove to boil until the sugar changes color of cockroach wings, then add all 800ml of filtered water and the remaining sugar to boil again. – Put peaches in a pot of sugar water, boil for about 3-5 minutes, then turn off the heat, add lemon juice and 2-3g of white salt to make the water cool and flavorful. If you like softer peaches, you can cook longer. When the peaches change color, take them out and immediately soak them in a bowl of ice water to prevent the peaches from becoming more ripe and soften the peaches. Keep the pot of sugar water just boiled peaches. – Take out the peaches, put them in a plastic bag or sealed box, and put them in the freezer for about 20-30 minutes. While waiting for the sugar water to cool, prepare a clean box to soak the peaches. – When the sugar water cools down, take the peaches out of the freezer and put them in a jar to soak in the sugar water. You can put the whole jar in the fridge. After 2 days, you can use this soaked peach to make tea or make your favorite dishes. – Want to keep the water soaked for a long time without scum, take out the peaches and boil the water again, let it cool and then soak it again, store it in the refrigerator to use it gradually. – The finished product is soaked in a beautiful yellow color, the water is a transparent cockroach color syrup with a sweet and cool taste. Peach pieces have a crunchy, sweet and sour taste that gently stimulates the taste buds. Refrigeration is the best way to preserve the flavor and crispiness of peaches. How to make peach orange lemongrass tea Resources: – Tea bag filter: 01 pack. (For the delicious taste of restaurant standards, please use peach tea bags) – Lemongrass: 02 plants – Pickled peaches: 2-3 pieces depending on preference – Orange: 1 fruit – Honey: 1 teaspoon Mixing: – Smash 1 lemongrass tree, cut into pieces. – Boil water to make tea, drop the lemongrass in and cook for the essential oil – Put tea bags in until you see enough tea, then drain the tea. – Squeeze orange juice into a cup of tea along with pickled peach syrup, teaspoon of honey. Add lemongrass and thinly sliced ​​orange slices for garnish. So you have a delicious, safe and very cool cup of peach orange lemongrass tea for a hot summer day. You can replace oranges with kumquats for a delicious cup of lemongrass peach tea. Good luck!

Recently, the Economic Police Team, Ba Dinh District Police (Hanoi) suddenly checked the Minh Phat seafood store, located behind Long Bien market, and discovered that the facility used hydrogen peroxide to bleach the ink. selling to the market. At the scene, authorities seized a plastic bottle containing about 30ml of hydrogen peroxide solution and 30kg of bleached apricot squid. The staff of this establishment admitted to repeatedly using hydrogen peroxide to clean the stench and bleach the ink, even though it was clear that this was an additive not allowed to be used in food. At the scene, authorities seized a plastic bottle containing about 30ml of hydrogen peroxide solution and 30kg of bleached apricot squid. It is known that according to the video recorded over many months by the group of reporters, the employees of this facility began impregnating ink in chemicals. The first step is to put a dozen packs of salt into the water tank. Next, put the cuttlefish that has removed all its organs into the barrel. The employee then took a plastic bottle containing a clear solution and poured it directly into the ink tank. According to the introduction of these facility staff, this is industrial hydrogen peroxide, which is very corrosive and bleaching. When working, this young man had to wear rubber gloves that reached to his wrists before putting his hands in the bucket to mix the solution to soak up the squids. Bleaching ink with industrial chemicals, specifically hydrogen peroxide, helps white ink cleaner, harder, remove all viscous substances. With this trick, every day a ton of dirty squid is transported to many restaurants, eateries, and markets in Hanoi. Eating squid bleached with hydrogen peroxide increases the risk of chemical accumulation in the body, which can lead to chronic diseases such as cancer According to Assoc. Prof. Dr. Nguyen Duy Thinh (Institute of Food and Biotechnology, Hanoi University of Science and Technology), the current situation of using cleaning chemicals in industry such as using hydrogen peroxide to bleach ink, helps Fresh squid is delicious, no longer stinks, increasing the risk of chemical accumulation in the body of the eater. Currently, the use of cleaning chemicals in industry such as using hydrogen peroxide to bleach the ink, help the ink stay fresh and no longer stink, increasing the risk of chemical accumulation in the body of the eater. The chemical used to bleach the ink, help the ink stay fresh, remove the dirt, and remove the stench in the dead squid for many days is a solution of hydrogen peroxide, the formula H2O2, also known as hydrogen peroxide. The Ministry of Health once issued a recommendation that the solution should only be used externally, not taken orally. Experts say that when using hydrogen peroxide to bleach food, it will generally have an antiseptic effect, whiten food, and remove odors. However, only pure hydrogen peroxide for medical use can be guaranteed. In fact, food processing facilities often use much cheaper industrial hydrogen peroxide, often containing many impurities and toxins that are harmful to consumers’ health. Therefore, the risk of ingesting ink bleached with hydrogen peroxide at such establishments is really dangerous. This is a form of commercial fraud, threatening the health of consumers. It is worth mentioning that these dirty food effects often appear in the form of chronic diseases, toxins that accumulate for a long time into dangerous diseases, not easily detected in a day or two. How not to buy ink bleached by industrial chemicals? According to experts, when buying ink, you should pay attention to the following selection criteria: – Color: Fresh ink will have a shiny color. The brown part will be dark brown, while the squid body will be milky white. The color of the ink eyes is clear, not protruding, the pupils can be clearly seen and there is no yellowing or discharge. If the ink is not fresh, the eye part has turned more opaque, sometimes there is a discharge. – When touching the squid body: The squid meat is firm and highly elastic. When pressing your hand on the ink body, the ink will quickly return to its original state and leave no dents. – When observing: Fresh squid, the head and tentacles, squid whiskers will stick together, definitely. If the squid is not fresh, the upper parts are usually soft and easy to separate.

Illustration. Resources – Chicken: 1 chicken – Rock sugar, soy sauce, dark soy sauce, cooking wine, sesame oil – Ginger, garlic, star anise, cinnamon, dried onion How to cook soft, delicious chicken with irresistible taste To cook delicious chicken, you need to perform the following steps: – Step 1: + The chicken is cleaned and then placed in a large pot. + Add soy sauce, black soy sauce, cooking wine, rock sugar, ginger, garlic, star anise, cinnamon, and dried onions to the pot and then use your hands to spread the spices into the chicken. + Marinate the chicken for about 3 hours so that the chicken can absorb the spices when eating the chicken will be richer and more attractive. – Step 2: + After the chicken has absorbed the seasoning, you lift the chicken into another pot and pour the chicken marinade into it, then pour the ginseng water to cover the chicken. + Bring the pot of boiling water to a boil, being careful not to let the boiling water overflow. When the chicken pot is boiling, turn down the heat and turn the chicken over about 20 minutes later. + Don’t forget to sprinkle the broth all over the chicken regularly so that the meat will be soft and fragrant with all the spices. Cook the chicken for another 15 minutes, then turn off the heat. To make the meat tender, you should let it rest for about 15 minutes before taking it out. Cool chicken, cut into bite-sized pieces. Note, a lot of women cut chicken when it’s hot, leading to unsightly broken pieces of meat. Tips to choose good raw chicken to avoid buying poor quality chicken – Pay attention to the color of the meat With pre-slaughtered chicken, you should observe the change in color on the piece of chicken. You should choose the part of chicken that is still bright pink, avoid choosing gray meat because this is the time when the chicken is spoiling. – Smell the chicken As we all know, spoiled raw chicken often has a strong smell, so with chickens that have a slightly sour smell, even a pungent smell like ammonia, it is best not to choose to avoid affecting the health of the whole family. family. – It is recommended to check the chicken by hand To know if the chicken is fresh, you should touch the meat to check. In case the chicken is viscous with an unpleasant smell, it should be discarded because the meat has been spoiled. Hopefully, with the above special recipe for boiling chicken and the above tips for choosing super standard chicken, it will help you have delicious chicken dishes for the whole family. Good luck!

Resources: Fresh plum: 1kg
White sugar: 700gam
Lime I: 10gam
Ginger: 1 bulb
Making:
Step 1: Preliminary processing of the plum Plums bought are medium-sized, ripe plums with bright red color. After that, you wash it and turn it into small pieces. Step 2: Get clear lime water Prepare a bowl of about 100ml water mixed with 10gam of lime water. For a period of 10 minutes for the lime water to calm down, remove the lime residue from the bottom and then soak it with plums. Step 3: Soak plum with clear lime water Add the plums prepared in step (1) and soak them in lime water for 4 hours. Then rinse with water to remove the smell of lime water. Step 4: Mix the plum with white sugar Prepare a saucepan or large saucepan then mix the plums and sugar. Mix plums with sugar according to the ratio of 1kg of plums, corresponding to 700g of sugar. If you prefer to eat sweeter you can add more sugar. Or reduce sweetness, you can reduce sugar. Marinate sugar with plums for 4 hours or overnight. Note: After soaking the plums, you see the sugar and plum juice, you can take a little bit of artichoke juice to drink or if you don’t need to skip this step. Step 5: Slug with plum jam Prepare a medium-sized saucepan, place the marinated plums on the stove, then turn on medium heat. While you are cooking, cut the ginger, remove the skin, drink it, then place it in a pan of boiling plum (this is a little secret in how to make plum jam more delicious). Fry the plums on the stove until the sugars are depleted and the plums turn dark brown and the shade is turned off. Step 6: Complete The way to make plum jam has been completed, but to enjoy it, you should put the plums in the dryer to dry or freeze in the refrigerator, or in the sun and then store in a glass or plastic bag carefully. to last longer. The finished products you receive after making are the red cockroach-colored plums, the plums are delicious, the taste is sour, the sweetness is gentle, the spicy taste of ginger. When enjoying plum jam that is both pliable, delicious and delicious, and looks beautiful. Prune juice Resources: 200g fresh plums, 1 half lemon, 3 teaspoons of sugar Making: – Plums washed, soaked in salt water for 30 minutes, picked out and drained, peeled and cut in half to remove seeds. – Put the plums in the juice extractor, then mix with 3 teaspoons of sugar and 150ml of filtered water. Add 1 teaspoon of broth to flavor, add ice or refrigerate before serving. – If you do not have a juicer, you can add the plums and 150ml of filtered water to the blender, puree it. Filter through the sieve to get the juice, remove the residue and do the same as above. Plum smoothie Resources: 200g fresh plums, 1 teaspoon condensed milk, 150ml of fresh milk Making: – Plums washed, soaked in salt water for 30 minutes, picked out and drained, peeled and cut in half to remove seeds. – Put the plum with 150ml of fresh milk, 1 teaspoon of condensed milk in the blender and puree it. Pour into a cup and add ice and enjoy. Plum shake Resources: – 1kg of ripe plums (choose a berry that is full, ripe and not deep) – Street – Delicious fish sauce – Paprika Making: Step 1: Cut the plums, then soak them in salt water for about 30 minutes and drain. Then, you cut the plum in half or cut the plum and separate the seeds. Step 2: Prepare seasoning for plum Mix 1 teaspoon of delicious fish sauce with 1 tablespoon of sugar, beat the sugar in a bowl of fish sauce and pour it into a bowl of plum, mix well for the sugar paste mixture to soak into the plum. Step 3: Put 1-2 teaspoons of chili powder in the plum bowl, cover tightly and shake your hands well. Alternatively, you can bring in gloves and mix the chili powder well in the plum bowl. Tieu Bao (Synthetic) Photo: Collectibles

The way to make plum blossoms, according to Ms. Nguyen Hong Nghia, takes a bit of work, but in return not a single failure right from the first time. According to her, with this way, everyone can make umbrellas and have a deliciously delicious drinking syrup. Plum plum is for a long time, can be eaten all year round, so that even the winter or the coming New Year can still enjoy the taste of this typical summer. Plum season is here this year, please come to the kitchen to show your talent! Resources – 1 kg of plum. You should choose plums that are neither too green nor too soft, and the right time to be plums is early May to mid-May. – Sugar (red or white): 400-500g (sweetness depends on taste). – White salt 1 small spoon. Lime 2 tablespoons to eat rice (very needed). – Ginger 1 branch. Making Plum plum, in all stages of making the plum, the notch is said to be “more complicated” than the most. Plum plums are thin, making them look beautiful, each grain is dry but still flexible, flavorful and fragrant. Wash the plum in salt, use a knife to knead the plum, this step makes the sugar evenly soaked in the plum. Soak lime with 3 liters of water and then decant the lime water, then let the plums soak in 8-10 hours. Soak plum water to make the plums hard when the sugar slug does not melt and keep each layer of plum to make the finished product more beautiful. Plums will be soaked in lime water after being slotted. If this step is skipped, the finished shell will be crushed and not intact. Soak plum enough time as above, pick out lemongrass and then let it drain, soak the sugar. Usually it will soak for 8-10 hours for the sugar to dissolve. When soaking in sugar, crush the soaked ginger root to make it fragrant. Put the plums soaked in sugar in a pan to boil for 15-20 minutes, decant the water out of the sugar (this water is plum syrup, in the summer, add a few ice cubes to make a delicious cup of water). After decanting some of the water, continue to simmer until the syrup is dry (about 20-30 minutes), gently stirring so that the plums do not crush. When near, add a little ginger to the island until the plum is dry. Plum just finished slug. Let the plums cool in the tray, use a fruit dryer or oven to dry, at 100 degrees. Dry in the oven for 3-4 hours to dry, leave the setting with a fan. Turn over the piece of the umbrella from time to time and turn the grill over. If there is no drying oven, people can sunbathe, choose sunny days, dry for 3-4 days, pay attention to hygiene issues or lurking insects. When the umbrella has cooled down, use the jar gradually. You can add dried ginger fibers to sprinkle them on apricots, both fragrant and beautiful like the apricot in the shop. Ginger fiber used to sprinkle on apricot is both fragrant and beautiful. You can use a juicer, squeeze the ginger juice, and use this ginger juice for a small teaspoon at the time of making the plum to give the apricot a taste of the ginger. Next to the ginger fiber, remove the cloth and put in the oven to dry. The apricot, in order to keep the refrigerator from being cool, will also last a long time. Or you can freeze it later if you want to use it, you can leave the oven to dry again. * Good luck!

Recently, on the Love Kitchen group, netizens again had the opportunity to “learn” the recipe of making figs of toads – a dish that was played but extremely attractive, completely new from 9x Thu Uyen. Talking about her passion for cooking, Thu Uyen said: “ When I was a kid, I was very clumsy, I almost knew nothing about the kitchen when I was in the kitchen to have memories of my life “. Only when she was away from home and went to school did Uyen begin to learn to cook. All the dishes she made were taught by her mother. 9X confided that she inherited her passion for cooking from her father. Whenever she has the opportunity, she often goes into the kitchen to cook for her family by herself. Thu Uyen. Having talked with Thu Uyen that she really loves cooking. Not only learning how to cook and create her own dishes, Uyen also learns how to decorate it beautifully. Cuisine for Uyen is a delicacy, not only delicious but also delicious, put in it with enthusiasm and hard work. After making dishes, she often shares recipes and personal experiences on social networks. The popular dish is a dish Uyen recently made, which has received a lot of likes and shares from netizens. Recipe toads Resources – Toad – Sung – Garlic – Salt shrimp – Chili powder or fresh chili – Street – Lemon or kumquat Making: – Rinse and drain the figs. – Prepare a bowl of water with 1 teaspoon of large salt, 1 lemon (to prevent figs from darkening). – Figs are sliced ​​thin, the thinner the more it infuses spices. – When Thai, let figs in and soak with a bowl of prepared water so that figs out less plastic do not bruise. – Only take the figs out until you start mixing. – Toad washed, sliced ​​or sliced ​​as desired. – Crushed garlic, chopped. Put the toads in a large bowl, add 2 teaspoons of shrimp salt, 1 teaspoon of chili powder or 2 fresh chili, 3 teaspoons of sugar and 2 lemons or 4-5 kumquats. Add garlic to the bowl and mix well. – Leave for 15-20 minutes for the figs and toads to soak in the spices to be eaten. Figs that follow this recipe eat with boiled meat are also amazingly delicious! Good luck!

Photo: Internet. Invite you to immediately try the secret of salt, tomato and cannon – Salt tomato ingredients: 1 kg of tomato cannon, 2 garlic bulbs, 1/2 galangal root, about 10 chili, chili sauce, white sugar, vinegar, refined salt, rice water. – Steps to be performed: Ca cannon bought to pick up stalks, cut in half or three and soak them in salt water so as not to darken, after about 20 minutes, take out and continue to wash the rice soaked for 2-3 hours. The process of soaking in brine and water to wash the rice leaves the eggplants to both remove plastic, not to darken and release toxins in the fruit. Preliminary processing other ingredients: peeled galangal, washed, half cut only half, then cut into small pieces and then crushed with peeled garlic and chili fruit. If you don’t have a blender, you can mince them as small as possible. Pay attention to the amount of chili into the fruit so you just eat it, don’t make it too spicy, it will lose the taste of the salted tomato dish. Photo: Internet. Prepare the brine: Add 1/2 bowl of white sugar rice, 1 bowl of chili sauce rice, 3-4 tablespoons of white vinegar, 1 tablespoon of salt, 3 tablespoons of white water, boil to cool and mix well for sugar. , the salt dissolves. Taste it to taste, but remember to taste sweeter more so that the salted eggplant can taste. Pour the mixture of chili, galangal, garlic previously ground into mix together, this salt water is a bit thick, not too thin or too thick. Put the eggplant in a bowl of mixed salt water to soak and leave for about 5 minutes. Then turn it over again and put it in the refrigerator, cool, after half a day to eat. Photo: Internet. The finished product is a crispy salted tomato dish, eye-catching color, with enough sweet and sour taste of sugar, vinegar and characteristic garlic and galangal aroma. This dish eaten with crab soup or white rice is not very delicious, it is a favorite dish from children to adults. Cauliflower has the effect of stimulating digestion, helping to eat better, adding microorganisms to the digestive system and a large amount of fiber to help avoid diseases such as constipation, hemorrhoids … However, in tomato cannon also contains a number of toxins solanin is available in tubers and fruits. And if not cooked, this solanin is even higher, so salted eggplants especially with a short salt duration like guava salt are even more advised not to eat much. So, when salt guava, to ensure more safety, you absolutely do not skip the soaking steps as above to ensure the elimination of toxins in the eggplant. In addition, pregnant women, people with a history of heart, kidney, liver, gastritis are also advised not to eat salted coffee. Photo: Internet.

Materials need to prepare: – 100 grams of sweet potato – 30 grams of black mushrooms – 1 cucumber – 1 carrot – 6 cherry tomatoes, cut in half – 1 boiled egg – 2 tablespoons of Kuhne Caesar salad sauce – Japanese Edamame soybeans Doing: – Soak black mushrooms in water for 4 hours, then add a little flour to wash off black mushrooms. If you want to shorten the soaking time of black mushroom wine, you can soak the black mushrooms in warm water. – Grate the young potato into long, small strands. Put the potatoes in a bowl of water and soak. – Use a wavy blade to cut carrots and cucumbers. Add Edamame Japanese soybeans, sliced ​​carrots and cucumbers to a clean plate. – Pop the pan on the stove, pour boiled water and add Edamame Japanese soybeans, boil, then add black mushrooms. – Add shredded sweet potatoes and carrots, do not need to cook for too long. – Turn off the heat, pour boiling water in the pan and then put the grated potatoes with vegetables and fruits in a large bowl. – Pour Caesar salad sauce into bowl and mix well. – Put cherry tomatoes and boiled eggs in a bowl. Note: You can eat this salad for breakfast or dinner.

Resources: – 300 gr of fresh crocodile fruit -300 ml delicious fish sauce – Garlic, chili -Glass jar for immersion Illustration. Crocodile bought to shave off the outer shell. Soak in dilute salt water for 60 minutes, take out and rinse. Boil a pot of water blanching over the crocodile until the fruit turns yellow, pour it into the basket to cool and dry. Brush 4 corners on the crocodile to make it easier to absorb. Thinly sliced ​​garlic. Chopped chili. Boil 300 ml of hot water with 100 grams of sugar. The amount of sugar depends on your taste. Boil to cool. Crocodile soaking jars must be blanched with boiling water to dry them thoroughly. Add crocodile and chili garlic. Pour the cooked fish sauce into the lid tightly. With this dish, you soak for about 3 days so that the spices soak into the crocodile can be eaten. Crocodile soaked in chili sauce has a sour taste, salty salinity, garlic aroma and a spicy taste of chili. When eating, you pick the crocodile into the cup, add a little fish sauce. Preliminary processing alligators with salt water Resources: – 600g green alligator is not too old – 300ml delicious fish sauce – 5 garlic bulbs – 150ml of filtered water – 1 teaspoon of salt – 12-15 chili, depending on taste -Glass jar for immersion Making: Crocodile bought, you bring peeled, washed and soaked in 1 pot of water for about 30 minutes. Chili only natural washed, cut off the stem to leave the fruit. Garlic is peeled off, can be left whole, sliced ​​or sliced, depending on your preference. Next, you take the crocodile out to a clean basket, blanch it with boiling water so that the crocodile is not dizzy and let it drain. You add 500ml fish sauce and 150ml of filtered water into the pot and boil for about 2 minutes, then drop the chili and garlic. Then, you north down to let the mixture of garlic chili fish sauce really cool. You need to prepare a glass jar with a lid, rinse with boiling water and drain. Then, put alligators in turn into the jar and then pour the mixture of fish sauce that has been in place and cover the lid and soak for 4-5 days. Note: the amount of water poured into the crocodile. When the crocodile soak enough time and soak the fish sauce and spices, you can take it out to soak boiled vegetables, raw vegetables, boiled meat, … will be very delicious. Tips to choose delicious crocodile You should choose a medium-to-old pot that has a slightly lumpy skin and thick pulp, does not bruise or bruise, or an old crocodile because there is very little meat left. You should not choose young vegetables with shiny skin because when soaked, they will easily waterlogg.

In recent days, Mr. Nguyen Dinh Long in Thach That, Hanoi often sells on facebook some batches of ca cuong at an expensive price: 35,000 VND / head. On the surface, Ca cuong is no different from cockroaches, but they are sold at such a high price that startles many people. However, Mr. Long commented, the selling price of Ca cuong this year has decreased significantly compared to last year due to the Covid-19 translation. In previous years, the retail price of Ca cuong never fell below 5 million VND / kg and below 50,000 VND / unit. Ca cuong looks like a cockroach He shared that he imported Ca cuong from Laos or some areas in the South; After that, bring them to Hanoi to sell to retail customers or restaurants selling snacks. In the North, there are very few Ca cuong because people abuse plant protection drugs in the field, so Ca cuong almost rarely appears. Explaining why this thin-bodied insect resembling cockroaches and stink bugs is bought by many people, Mr. Long said: “Ca cuong lives both on the banks and ponds, under water rice fields, but carries essential oils. rare. Therefore, many customers who buy Ca cuong will wash them and then put them on the grill. Then, they cut into small pieces and put directly into the sauce or use gradually “. Or for more convenience, many customers buy Ca cuong to extract the essential oil and store it in a sealed jar. Each time they eat, they just need to bring 1-2 drops into the bowl of sauce. Due to the expensive price of Ca cuong, most retail customers only buy a few to a dozen. Particularly for the rich, the house with conditions or the restaurant or restaurant has just ordered 0.5kg to 1kg. This man added, 1kg Ca cuong usually consists of 80-100 children, depending on the big or small. Calculated, 1kg Ca cuong costs about 3.5 million. One day, Mr. Long sells at least a few dozen to 200 ca cuong. But inside the body they contain special essential oils Many customers like Ca cuong, imported goods go anywhere “On Tet holidays, Ca cuong is asked by many customers to soak fish sauce, use essential oils to spice up festival dishes such as rolls, bun cha, vermicelli … Roasting coffee stalks as bait. However, due to the scarcity of goods, our house is not much for sale. Customers who want to pick up must book at least a week to return the goods ”. In addition to selling whole fresh Ca cuong, Mr. Long also imported a few other products extracted from Ca cuong at a price that is not cheap, such as: Whole Ca cuong fish sauce (soaked 10 males) 500,000 VND / bottle Ca cuong essential oil 300,000 VND / bottle, Ca cuong wine 1.2 million / 2 liter bottle. As a construction engineer, Mr. Tran Van Kien in Cau Dien, Hanoi has just ordered 0.5 kg of male Ca cuong to soak in wine and soak fish sauce. Although their prices are expensive, he is very fond of this insect. “Male Ca cuong has an essential oil smell like cinnamon. When taking the essential oils out, my wife often let her husband soak fish sauce or wine. Eating at the dipping country house always has a familiar tomato cuong taste. Because the tomato sauce has the slight scent of cinnamon and banana oil, now without the tomato cuong, the sauce is very bland, “Kien said. Mr. Kien said that his family has Ca cuong essential oil to eat almost all year round. Therefore, when friends come to his house to eat and drink, the bowl of tomato sauce and tomato wine has an unusual smell, complimenting him because this is a unique and strange dish that few people know.

If you are fed up with greasy foods, enrich your daily delicious menu with spicy and sour chicken gizzard salad, helping the whole family to change the taste. The sweet crispy gizzard, combined with laksa leaves, onions, and the sour taste of the mixed water will make everyone delighted. 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. 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. 2. Green mango jellyfish salad Green mango jellyfish mannequin is a great suggestion for housewives when they feel their daily delicious list is starting to become boring. It can be a bait plate for your husband to meet you, and can be present at family meals on weekends. Delicious dishes every day: Green mango jellyfish salad. Green mango jellyfish salad ingredients 200 gr of jellyfish (buy bags available at many supermarkets)
1 green mango, 1 carrot
Peanuts (peanuts)
Garlic, chili, herbs, coriander, oregano, lemon
Spices: Fish sauce, sugar, vinegar Delicious dishes every day: Green mango jellyfish salad. How to make green mango jellyfish salad A bag of jellyfish bought to be poured into a basket or sieve to drain. Peeled mangoes, carrots, shredded fibers, squeezed through with a little salt to remove water and then squeezed gently. The herbs picked through, washed. Roasted peanuts, peeled and crushed. Mix the salad dressing according to the ratio of 2 fish sauce / 2 vinegar or lemon juice / 1 sugar. Peeled garlic, minced chili seeds and add to salad dressing. Put jellyfish, mango, carrot in a bowl, pour water to mix and mix well for 10 minutes to infuse. Before eating, mix the herbs and sprinkle the peanuts on top.

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.

There are year round in our country, but bananas are also one of the regular chemical soaked fruits. According to the experience of small businesses, if a banana is ripe, but its stalk is still green or plastic, it is more likely that a banana is ripe. Photo: Vietnamnet Ripe banana peel has eye-catching yellow color, smooth. Meanwhile, naturally ripe bananas have a dark yellow skin with small black or brown spots. Photo: Hai Phong security newspaper. Around April and May are avocado in season. Avocado is sold on sidewalks, supermarkets, local markets … The avocado shell is soft and long-haul, if the fruit is ripe, it will be crushed and crushed. Therefore, small traders can chemically soak the fresh avocado with chemicals. Photo: Internet To distinguish impregnated avocado, a gardener said, green avocado, the stalk is green, the avocado stalks will turn dark. If the stalk is still green and the avocado body is soft, the avocado has been chemically aged. Photo: Internet To choose safe and delicious durian, consumers need to pay close attention to the stalk and the prickly part. The hard, green stalks will just drop, and the old stalks that are stained or withered may have been soaked with medicine to promote ripe fruit. Photo: Internet Ripe durian spines will bloom green, yellow and gray. Meanwhile, pickled durian prickles early, soaked for a long time, they will not bloom, bruise in many places. Photo: Labor capital. Mangoes are also frequently contaminated with chemicals. Ripe mangoes due to stimulant drugs often ripen unevenly, the fruit has no fragrance, and has black stalks. Photo: Internet Delicious ripe mangoes have stalks still firm, not soft. If the stem of the mango has a strong sweet aroma, the aroma of essential oils means the mango is fresh, no chemicals. Photo: Internet To distinguish ripe jackfruit and ripe jackfruit, can be based on observing the jackfruit fruit. Ripe jackfruit plants rarely have pus, while ripe jackfruit is pressed with white pus flowing in each stream. Photo: Cooky. In addition, ripe jackfruit plants often have a characteristic aroma, ripe jackfruit must smell carefully to have a faint scent. Photo: Internet Video: HCMC: 1.3 tons of snails soaked in industrial chemicals before selling. Source: PLO

Easy but difficult Soybean ingredients include soybeans, glutinous rice and grain salt. The cooking season usually starts around March to May. Sticky rice is cooked, dried and molded. This stage of making this milestone seems to be easy but very difficult, it must be experienced by the similar workers to calculate how the milestone is reasonable. “Horizontal hand” that goes in makes it easy to damage like playing. Soybeans are roasted in gold and crushed, then soaked with water and salt. The soy sauce maker determines the “lean soy sauce” of the roasted soybean soaking water to calculate the process of pouring mold into soaking. After the mold has been poured in, make sure to make the jars of soy sauce carefully, cover with a ceramic lid. Everyday, open the sun to make the soy sauce ripen. After the drying process is to incubate for very carefully, very tightly. Just incubated like that for about 3 months, it is similar. Soy sauce is a special sauce and has many uses in meals. In the past, ca dao used to enumerate all three “national souls” of the nation in one sentence: “You go, I miss your homeland / Remember the water spinach soup, remember the tomato sauce”. There are many ways to combine soy sauce and water spinach. The simplest is water spinach boiled with soy sauce, vegetable broth brought with crocodile vinegar, and a meal with salt-cured tomato is enough. During the subsidy period, my grandmother used to cook ginger soy sauce morning glory soup. Water spinach washed, crushed. Vegetable cooking water add a little soy sauce and a little salt, crushed ginger root, drop into the water, when the water is boiling, drop water spinach in, vegetables are cooked, then turn off the heat. Water spinach cooked with soy sauce is usually very green, giving it its own flavor. It seems to be a dish of the past, now no one can cook anymore. What about ketchup? Previously, in the countryside, every home had to have a jar of soy sauce, a pot of rice, which are almost 2 indispensable things and look at it to be assured of the time when the seeds are in front. The eggplant here is a bowl of salted eggplant with the whole fruit pressed. During the coffee season, many people buy weights, peel off the nipples skillfully, release each nipple with a pinch of salt, then compress it tightly. Usually salted eggplant takes a month to eat and salty then… draw your tongue. But there is a new salt for long The traditional way of making tomato sauce is that the tomato is soaked in salt for 20-25 days to reduce water, then soaked in a soy sauce jars for a few months. Currently in Tam Hiep, Phuc Tho still has many families producing this specialty. Sometimes sell up to 50 thousand VND / fruit. Specialty of … country Usually, families who want to eat tomato sauce will do it in a very quick way, when the salt is cooked, then tear it into small pieces. Now, there is a way of taking a knife and slicing salt into pieces (in the old days, the tools only tear their hands). no sugar is fine). Just soak for a few hours to make the soy sauce infused. In addition to water spinach and tomato, tofu is also very delicious if combined with soy sauce. Boiled tofu with soy sauce is a very affordable dish for the hot season. Crispy tofu with soy sauce is always the number one dish from generation to generation. During the subsidy period, my grandmother used to store tofu with soy sauce. Braised beans are white beans, not fried, cut into pieces, put in a pot, pour a little soy sauce, add some lard or grease and simmer on the stove, until the soy sauce is evenly adhered to the bean and is dry, then turn off the heat. Braised soybeans are both fatty and plump, eaten with rice very well. Now, when my grandfather has disappeared from the mountain, his family still maintains his old dishes. Once you came to the house and saw me stewed in the old style, you were very surprised because I had never eaten. Also somehow, this dish is less popular on a large scale, or it may also be the “personal initiative” of a housewife. Or maybe it was a dish from the subsidized and difficult times, now the society has developed, people are used to the full of high-quality dishes, so no one remembers. Referring to soy sauce, it is impossible not to mention the presence of this sauce in the stock dishes. The first to mention is the fish stock. Usually fish stocked with soy sauce is river fish, copper fish, mainly tilapia, crayfish, catfish, and carp. Rarely, people choose to store the carp with soy sauce. Crayfish eggs, a little bacon (choose the fatty part), a little ginger sliced ​​to the bottom of the pot, can store with a little star fruit, add a little water to make the fish beautiful. In the past, in many rural areas, rice husks were also cooked, and the way the fish were kept in rice husks made the fish make the bones but it was very fleshy. Talking about it, but forgetting to mention the castings is of course extremely flawed. The cake is made from non-glutinous rice soaked in clear lime water, the rice is ground into powdered water and then brought to the kitchen stirring with peanuts. Peanut molded cake is delicious, not crushed, but soft, flexible, crispy, without sticking to the hand. The molded cake is only suitable for the sauce, add a little fresh chili, eat both stick and cool. Along with the cake mold, there is also goat meat that cannot be delicious without soy sauce.

One of the most common methods is to use salt to wash fruits and vegetables. This is one of the most effective alternatives to washing fruit with vinegar. Illustration You can use iodized salt or granular salt as well. Mix the salt in the right amount of water, stir to dissolve the salt completely. Then let the vegetables and fruits soak for about 10 minutes and then take out, rinse with water. Note: This method should not be applied to thin-skinned fruits as this will damage the fruit. Wash the vegetables thoroughly by adding vinegar and lemon juice The experts point out that vinegar and lemon act as antiseptics and can also help remove wax or any pesticide left on the peel. Illustration Grapefruit seed extract is a potent anti-microbial as well as anti-fungal agent. Since grapefruit seed extract is a bit bitter and can be irritating, a whole large bottle of water spray only needs to use a small amount of about 10 drops. Use 1/2 to 2 glasses of water; 2 tablespoons of white vinegar; 2 teaspoons of lemon juice; 10 drops of grapefruit seed extract (optional) Let’s mix together and pour into a spray bottle. Spray on fruits and vegetables (except mushrooms) and let stand for a few minutes. Use your hands to gently rub if necessary then rinse.

Photography, text/ tune and sing

Editor, design / Zong Chen

Editor’s note: Four days after coming to Mangbang Village, the travel editor sang and sang discovered the secret contract between the local villagers and the trees. There is a hot spring of 50℃ gushing out from the banyan tree here. Every time of the day, locals wearing ethnic costumes come here to get into the tree hole and enjoy the natural welfare. The tree is the local nourishment and a kind of spiritual sustenance.

A week ago, I could only smell the office desks and chairs. As a travel magazine editor, after working overtime in the city for two consecutive weeks, I decided to hide in a place with trees.

It was a village in Dehong, Yunnan, named Mang Bang, and 40 kilometers away was Myanmar. The Dai, Jingpo, Han and Burmese people live here. The most lively place in the village is not the market, but under a big banyan tree over 200 years old.

Mixed gender bath, the tree is a natural sauna

Li Sanshu (pseudonym) is a friend I met at the dinner table, a well-known middle-aged bachelor in the local area, 40 years old this year. His father died in February, and Li Sanshu returned to his hometown from Fujian for the funeral. More than a month later, the temperature rose from ten degrees to twenty degrees, the watermelon had matured, and the Songkran Festival was approaching. Sanshu Li still did not return to Fujian to work.

One of the reasons for not going back is that the busy farming has intensified. Mangbang Village is a plantation village, and every household has more than 10 acres of land. Corn and watermelon are summer crops. In autumn, the local rice planting began to grow. This is the tribute rice of the Yuan Dynasty and the Ming Dynasty. It is now sold all over the country. It is a good season to sell watermelons. Myanmar watermelons are usually cheaper, but they cannot be imported this year. Domestically produced melons are in demand, and the villagers are busier than in previous years.

Villagers working in melon fields

Local groom

Another reason is hot springs. During the days in his hometown, Li Sanshu usually sweats profusely in the watermelon field in the morning. In the afternoon, he pushes cups and switches at the wedding of his relatives. There is no doubt that the last item is the most comfortable moment of Li Sanshu’s day. There, he could meet acquaintances in half of the village. After a hard day’s hard work, three or five groups of relatives and friends came to the tree cave hot spring to bathe, which is a living habit that Li Sanshu’s ancestors have kept for generations.

The water flows out from under the roots of the banyan tree at the right flow rate. The pool water stained with soap bubbles will “purify” every few minutes, and the people bathing next to it will not be affected much. One meter away, there is another rectangular pool, and the temperature at night is low. When he wanted to be alone, Sanshu Li would also go to the pool to close his eyes and rest his mind.

Villagers bathing in hot springs

Probably because of being soaked in water, the root system of this banyan tree is particularly developed. Some leaks are embedded tightly in the ground, and some are deeply rooted in the ground. They are mysteriously hidden in tree holes. Only fearless people can get a glimpse of the true face.

The tree hole is dark and deep, and can accommodate up to 12 people at the same time. The longest “journey” is to walk more than 20 meters in the hole. Calculated by the distance on the ground, you can cross the road to the farmland. There are also a lot of tree caves. A cave opening leads to more than 20 choices. The locals advise those tourists who have no sense of direction not to explore it lightly.

The locals who are familiar with the road will put their hands on the washbasin, then bury their heads in the water and take a sigh of relief, and then go in with the floating washbasin, but they will not swim too far, and will go from another tree hole in a moment. Popped up. I plucked up the courage to swim in, marveling at the unexpected rewards of nature. The thick roots above the head, the twists and turns, and the clearer spring water in the depths. It suddenly dawned on me: The world in the tree hole is not terror, but awe. Being in it is like being in a natural sauna room to wash away the tiredness of a day of farming.

Villagers use hot spring circulating water shower

Rectangular pool

Different from the restrained and politeness of modern urbanites, the people in Mangbang Village follow the natural and primitive ecology-the tree cave hot spring is a natural place for men and women to bathe together. Although this scene really scared me when I first arrived, for the local villagers, it is natural for the local villagers to rub their backs with each other, and for women to use a long cylindrical cloth as a simple cover to change their clothes in full view. It’s everyday.

Feed your stomach and spirit, the tree is nourishment

Village and town buses drove all the way from Zhefang Town to Mangbang Village, just like being in a subtropical botanical garden. There are many tropical trees on the border between China and Myanmar, and trees are an indispensable natural resource in people’s lives. The leaves of the banana tree can wrap various ingredients to make a variety of sweet, salty, spicy and sour snacks. The latex secreted by the rubber tree can be used to make high-end furniture, fiberboard, plywood, paper pulp, etc., supporting part of the industry here. In addition, there are coconut trees, mango trees, papaya trees, banana trees and other tropical fruits that are the main match for summer desserts.

The car is made of iron knife wood, the larger one can be used for furniture carving

Baked Enoki Mushrooms with Banana Leaf

People who have lived here for generations are grateful for the rich resources that trees bring to them, and therefore extend their spiritual worship and religious beliefs towards trees. “A peacock flew on the dragon tree”, this is the chant of the Dai song “A Beautiful Place”. In fact, in the many artistic works of the Dai people, such as ballads, dances, and poems, trees are regarded as sacred symbols. Especially the luxuriant, older, old trees are worshipped as sacred trees.

At the other end of the village, the newlyweds will take wedding photos under a big banyan tree to pray for happiness from the tree god. The other two big banyan trees next to the hot spring are used for offering sacrifices to the villagers.

As for the big banyan tree in the hot spring, there are two amulets of Southern Buddhism hung by the operator in 2006. Qu Wu, who was nearly 60 years old, often went to worship the tree god. He runs a Dai bamboo-style small shop next to the hot spring. Qu Wu’s father was an educated youth of the Han nationality who came from Baoshan, 200 kilometers away. This is also the reason why most Han people in Dehong come here. Before that, the Dai and Jingpo ethnic groups accounted for the majority. Qu Wu went out and wandered when he was young, and when he was old, he chose to return to Mangbang Village to “guard the hot springs here.” Qu Wu’s son was born in 1992, and his life trajectory overlapped with his father several times. “Before, I never stayed at home, but now I don’t want to go out with children.” He felt that this kind of life development is the rule of nature and the arrangement of fate.

Qu Wu sat on the steps down to the hot spring,

Behind is the straw house built by the contracting villagers

The fruit of the banyan at the entrance of the village

Banana tree

Papaya tree in front of the villager’s house

The peasant woman who sells fruit in the town

The Jingpo aunt, who is responsible for cleaning and collecting sanitation fees in the hot springs, is a villager from a nearby village. She also has experience of working in big cities. In the past, in order to make more money, she ran away again and again, and finally chose to return to the hot spring as a companion.

They also said it’s not good to ask about the reason, but whether it’s spiritual belief, or that it’s far from the hustle and bustle and close to the psychological healing given by nature. In short, what keeps them is the way of life represented by the tree cave hot springs. Spiritual baptism.

In self-sufficient villages, there are also worries of the times

“Old irons give me a thumbs up, and I will take you to the tree hole in a while.” Kuaishou anchor Pang Ge (pseudonym) from Jiangxi earned 1,400 yuan a morning by introducing Shudong Hot Spring to people. Someone suggested that if you zoom in to take photos of those women who are exposed to clothing, give a big gift to the fat guy. Fat brother refused with a joke: “It’s all old moms, what’s there to see”.

Fat brother’s live broadcast was too loud, and was disgusted by a local old mother. Fortunately, the flow of Kuaishou Douyin has not spread here. For the local villagers, such disturbances are still tolerable. However, the pace of modernization and commercialization has never stopped, and the villagers always have hidden worries.

A small shop next to the hot spring, mainly dealing in snacks and toiletries

The operator is a grandmother of the De’ang ethnic group, and there are very few people in the local area.

Nowadays, the dress and living habits are close to the assimilation of the Dai people

Decades ago, three local villagers contracted the hot springs and operated them independently. They helped to improve some of the bathing conditions. There was no one to manage before, and the sanitary conditions of the hot springs are indeed worrying. For example, the original villagers took the cattle from the farmland to bathe here, and the rectangular pool was full of silt. There is always mud falling in the pond under the tree hole. After pebbles are placed around the pond, the spring water remains clear all the year round.

In recent years, real estate developers from other places have taken a fancy to this piece of cake and want to buy out the ownership here, but they have been collectively boycotted by the local villagers. But according to Li Jiuchang, the nephew of the contracting villager, the land was sold to others in 2019 and the three contractors have already signed the contract. This time the resistance of the villagers was not as fierce as usual. Because the blueprint for commercialization is based on the development of tourism in Lijiang, it not only delimits the hot springs, but also covers 300 acres of land nearby, and the land occupied is promised to give villagers compensation. After a long negotiation, each household finally signed the contract. At that time, tickets will rise, and the tranquility that belongs to them will also be destroyed. But fortunately, the current developer’s funding chain is broken, and this land has not been developed for a long time. However, the villagers are still worried that the future investment promotion will come in droves. “Within five years, this place will be greatly changed,” Li Jiuchang predicted.

Toll office, three yuan tickets, called “Sanitation Fees”

As the times change, other changes in Shudong Hot Spring are quietly taking place. The 22-year-old Li Jiuchang looks exactly like a Burmese. When he was young, he went to Shandong with his stepfather and returned to his hometown of Mangbang at the age of 14. It was 2013, and he still remembered that when he first came to Shudong Hot Spring, “there were so many people like going to the market”. Similar scenes are rarely seen now. The reason may be the loss of village population and the popularization of modern water heaters.

Li Jiuchang and Uncle

An uncle of the Dai nationality who lives in the village next door, who comes every two days, also feels that the current Shudong Hot Spring is not as good as before. When he was young, whenever he had a cold or a fever, his parents would take him to the hot spring bath. “Come here for a soak, it’s more useful than an injection and medicine.” What the uncle said is true. The medical interpretation of the so-called “hot spring therapy” is natural sulfur water, the minerals in it can stimulate the immune system, and most of the chemical substances remain on the skin after bathing, which can also treat some skin diseases. But in terms of feeling, the uncle still feels that he can no longer find the “freshness” of the past. He guessed that it might be the cause of the water quality. “I watched TV and said that climate warming may have something to do with this.”

Tree used for rituals beside the hot spring

Village street

But why did he feel this way, the uncle does not know, but he no longer associates the improvement of his physical condition with the Shudong Hot Spring. As for the appearance of the hot springs when he was a child, he gradually blurred in his mind. He wanted to recall those scenes several times, but he said some fragments that were difficult to put together.

“These pasts are like a moment,” he finally said helplessly. It seems that those who have been connected to the hot springs for a lifetime are also disappearing day by day, and the first memories of the hot springs are also erased from the world.

Operations Editor / Hu Yating

Can pregnant women eat snails?

Snail is a fairly popular dish in our country. Snail dishes are extremely attractive to women. During pregnancy, pregnant women should eat a variety of foods to supplement all nutrients for the body. Including dishes made from snails.

Benefits of snail for pregnant women

• The snail contains magnesium. This substance aids in energy metabolism. Strong bones and teeth. It also regulates the body’s potassium, calcium, zinc and vitamin D.

Vitamin E is found in snails. Vitamin E protects the body’s cells from free radical damage. This is an extremely important substance for the body, especially women. Pregnant women who regularly supplement with vitamin E will prevent gestational diabetes.

Pregnant women can eat snails and snails are very good for the development of the mother’s pregnancy

• In snail meat also contains phosphorus. This substance works to support energy metabolism, maintain the number of bones and regulate nutrients of the body.

In addition, there is selenium in the snail. This is a very essential substance for the body, not just for pregnant women. It helps boost immunity, reduce the risk of cancer, cardiovascular disease, bone and joint …

Pregnant women can eat snails but must pay attention to the following:

• Do not eat snails in the first 3 months of pregnancy. Because at this time the mother’s body has not adapted to the presence of the baby in the body, so it is easy to experience digestive disorders. Snail smells fishy, ​​so when eating, it is easy to vomit or have indigestion.

Pregnant women can eat snail but should eat only 2 times a week to avoid bloating

• Preliminary processing of snails carefully. Soak the snail with water to wash the rice, vinegar to let it get rid of the mud and then wash it off. When boiling, the snails must be boiled for a long time to ensure the destruction of the worms and parasitic worms in the snail.

• Do not eat more than 2 snail meals per week. Eating too many snails leads to bloating.

Suggestions for mothers to elect some delicious dishes made from snails

• Grilled snail with green pepper

Prepare about 1kg medium-sized snail, 300g green pepper and spices (salt, sugar, vinegar, fish sauce, chili garlic, lemongrass, lime leaves …). Snails, after buying, soak them in rice water for 1-2 hours and then boil them thoroughly with lemongrass leaves and lemongrass. Marinate the snail meat with spices according to your mother’s favorite taste. Finally, put the snail in to bake at a moderate temperature. Be careful not to cook too carefully because the snail will lose its appetite.

Grilled deer snail with pepper is an easy and delicious dish for pregnant women to try

• Bitter snail stir-fried

Also prepare about 1kg of bitter snail with spices (cooking oil, soy sauce, salt, tomato sauce, wine, ginger, garlic, chili, pepper, lemongrass, lime leaves …). Wash and soak the snails in rice water for about 6-8 hours. Then take out and cut off the tip of the snail. The goal is to make it easier to remove the snail meat when eaten. Boil oil for all prepared seasonings and stir fry. Then pour the snail into the pan, quickly and evenly let the snail soak the seasoning. Finally pour a little water and boil for about 12 minutes to enjoy.

Snail is a very healthy food. So pregnant women can eat snails. However eat in moderate amounts. And do not eat in the first 3 months of pregnancy. Up to now, the notion that a mother is pregnant to eat a baby snail gives birth to a few words, a lot of spontaneity is not scientifically grounded.

Mix 5 cups cold water with 2 cups boiling water, to get about 40 degrees Celsius of warm water.

Add 2 tablespoons of sugar to a bowl of warm water and stir well.

Drop frozen pork pieces and soak for 7 – 10 minutes.

The sugar will soften the meat quickly, while also enhancing the flavor of the dish.

Illustration.

As for fish, thawing fish has the same basic features as thawing pork, but the spices used are completely different.

Instead of sugar, people use salt to soften the fish.

Also mix 2 cups of boiling water with 5 cups of cold water to let the water soak to reach a temperature of 40 degrees Celsius.

Then add 2 tablespoons of salt. At this time, the water also tastes salty like seawater, which will help melt it faster. And soak the fish for 7 – 10 minutes to thaw completely.

Note: The temperature here is extremely important, so attention should be paid to mixing carefully to achieve the desired effect.

Metal thawing solution

Metal is a very strong conductor of heat, so it can be used to thaw meat relatively effectively. Using the bottom of a clean pan or a large metal knife, clamp the meat in the middle, both sides are the bottom of the metal pan. This will thaw the meat in about 10 minutes so you can slice it more easily.

Microwave thawing solution

You can also microwave the frozen meat, choose the defrost function button, this will help you defrost the food quickly.

However, one thing to note, when thawing in the microwave, pay attention to the choice of time, if too long, the meat will almost be half-cooked. When thawing, pay attention to the best time to help the meat retain its original fresh taste after thawing.

First, you should choose fresh, freshly picked oranges that show no signs of crushing. That will be preserved for a long time. You can easily tell if the fruit is fresh or not by looking at the stalk.

When buying, choose heavy-handed oranges, the fruit will be succulent, so choose ripe oranges with yellow spots, not the same color. Oranges that are overripe and yellow in color may have been soaked in medicine.

With Sanhed Orange, choose fruits that are neatly shaped, not skewed.

Preserving oranges with hydrated lime

After buying oranges, wash them with water and let them dry completely. Cut the orange stalk to about 0.5cm long. Apply lime to the cut. This method helps prevent oranges from rotting or invading pests.

Illustration.

Store fresh oranges with sand

If your house has sand, prepare a small container, cover with a thin layer of sand, then put oranges in turn. Every layer of orange covers a layer of sand. When arranging, remember to turn the orange stalk up.

You can also incorporate the use of hydrated lime on the orange stem and then put in the sand to keep the oranges fresh longer. Place the orange barrel in a dry, airtight place.

Store oranges with baking soda

Soak oranges in a baking soda solution for about 15 minutes. After that, take out the oranges and let them water.

Then, put oranges in a plastic bag sealed and put in the refrigerator cooler. This helps the oranges stay fresh and delicious after 1-2 months.

To have a delicious stir-fried melon, you must first choose fresh green melon fruit. Fruits with yellow or dark green peel are old melon. In addition, using your hand to press lightly, you can see soft crispy melon. Should not choose wilted fruit, when cooked, it will not be delicious.

To keep the fried melon in its beautiful green, after peeling, washing and slicing, you let the melon soak in dilute salt water for about 5 minutes.This step is very important to prevent the process of adding or blackening the fruit. . Therefore, when cooking, sisters should add this step. This is also a way to help remove water in the fruit.

In addition, when stir-frying, you should add a small white vinegar. Add vinegar to keep the melon green.

Illustration.

How to make zucchini fried with garlic

Resources

• Melon: 1 fruit

• Dry garlic: 10gr

• Fish sauce, salt, seasoning powder, vinegar, cooking oil, cilantro

• Making:

• Melon peeled, sliced ​​to taste, soaked in salt water.

• Crushed garlic without aromatic oil, put melon in, season with spices to taste.

• Fry in high heat, stir quickly.

How to make fried melon and bean paste

Resources:

1 melon

2 strips of scum beans

10g dried shrimp

3 garlic cloves

4g of salt

15ml oyster oil

Cooking oil

Making:

• Take peeled, cut pieces to taste, cut bean paste to taste and soak in water to soften; washed and soaked shrimp; Peeled garlic, minced.

-Put a little oil into the pan. When the oil is hot, add the garlic to the fry. Add shrimp to the island until it is ripe.

• Add soft soaked bean scum into the island and pour the amount of water into the lid to boil. Then add a little salt, oyster oil to the island to absorb spices.

• Pour the melon into the island, cook for about 1 minute or until the melon is ripe.

Thaw meat with sugar and salt

Mix 5 cups cold water with 2 cups boiling water, to get about 40 degrees Celsius of warm water.

Add 2 tablespoons of sugar to a bowl of warm water and stir well.

Drop frozen pork pieces and soak for 7 – 10 minutes.

The sugar will soften the meat quickly, while also enhancing the flavor of the dish.

Illustration.

As for fish, thawing fish has the same basic features as thawing pork, but the spices used are completely different.

Instead of sugar, people use salt to soften the fish.

Also mix 2 cups of boiling water with 5 cups of cold water to let the water soak to reach a temperature of 40 degrees Celsius.

Then add 2 tablespoons of salt. At this time, the water also tastes salty like seawater, which will help melt it faster. And soak the fish for 7 – 10 minutes to thaw completely.

Note: The temperature here is extremely important, so attention should be paid to mixing carefully to achieve the desired effect.

In addition, you can also refer to the following meat thawing tips:

Great way to thaw right from the frozen meat: It’s a way to reduce the defrost time right from the moment the meat is refrigerated. Meat is bought, washed, cut into bite-sized pieces, put in clean bags or vacuum-sealed and frozen as usual. For each use, take only a portion of the required amount. The chopped meat helps the thawing time faster, avoiding thawing and then freezing the large chunks of meat each time the ingredients are taken out for processing.

The best way to defrost with ‘cool water’: Put the frozen meat in the storage bag into the pot. Fill the saucepan with water between 8 and 10 degrees. Note, pour the water slowly and do not pour it directly on the meat. Pour the water and soak for 30 minutes, the meat in the bag will thaw faster while still ensuring the same deliciousness and quality as when purchased.

Soaking in salt is one of the first moves to remember.

Potatoes are easily bruised after peeling, so when you cut them, drop them in a tub of salt water for about 15 minutes to prevent this. The salt on the outside of the potatoes also makes them delicious and richer when fried.

Soak with vinegar

Similar to how to soak in salt water. You mix a little vinegar in the vinegar for the sliced ​​potatoes to soak for about 20 then take out the apple and fry. Note, do not add too much vinegar because it will change the taste of the dish.

Illustration.

Blanch hot water

Blanching in hot water is also another way to make the potato cook faster and more crunchy.

You can put a little salt in the pot of water. When the water is boiling, let the potatoes boil quickly, not the potatoes will be crushed or boiled and lose their appetite.

Then take out the potatoes, immediately pour with cold water, drain and fry over high heat.

Put in the fridge

You need to fry the potatoes until they are ripe and only slightly yellow on the outside, let cool, put in the refrigerator cooler. If making a large amount, you can put it in the freezer for a longer shelf life, and fry the potato when you eat it.

Powder coating

Potatoes to drain, then cover with a layer of crispy fried flour, shake well so that the dough covers the potato pieces before frying.

The outer batter gives the potato a crispy crust. With this method, you may not have to fry it twice, but you should still blanch the potato to cook from the inside.

Fry 2 times

This is the restaurant’s most important secret to making the french fries always crispy.

When frying for the first time, keep on low heat and let the potatoes cook. Note to fry quickly, when the potato is ripe the surface, take out, let the fat dry for about 5 minutes.

Then you continue to fry the second time. This time, you have to put on high heat. When the shell is yellow, hard, it should be removed immediately to avoid being scorched, losing its aesthetics.

Also, if you want the potato to be crispy and evenly golden, you always have to cover it with oil.