This time, the food shared by Xiaoliu must have been eaten by 7 adults. It is rice wine and red dates stuffed with eggs. When it comes to rice wine, it is actually called glutinous rice wine. It is made from glutinous rice and other ingredients. It tastes sweet and sour. , Very delicious. In Xiaoliu’s hometown, once the Spring Festival comes, many people will buy some rice wine and cook it with glutinous rice balls, especially on the fifteenth day of the first lunar month, which means reunion, and the taste is very good. Rice wine, which is often drunk by people who are in confinement, can also replenish energy and improve physical weakness. It is suitable for all ages.
Xiaoliu uses red dates, eggs and rice wine to boil together. It has high nutritional value and unique taste. It is especially good for the skin when women drink it. It can nourish the skin, improve the roughness and dullness of the skin, clean up the free radicals of the human body, and reduce The formation of melanin, the ultraviolet rays in summer are relatively strong, so you might as well drink more soup to whiten your skin. The most important thing is that it can help dilute the freckles on the face and reduce the fine lines in the corners of the eyes. It will not look old at the age of forty. Younger than his peers. Let’s take a look at the recipe for this soup.

Stuffed eggs with rice wine and red dates. The method of this soup is very simple. We first prepare the ingredients, the right amount of rice wine, the right amount of red dates, and 2 eggs. First, clean the red dates, drain the water and set aside for later use. Disperse the eggs in a bowl. , Just stir evenly. At this time, add appropriate amount of water to the pot, put the red dates in the pot, put the egg liquid into the pot after the high fire, and finally put the rice wine in the pot. After boiling, you can eat, and a delicious and appetizing soup is ready. It can clear away heat and detoxify, relieve heat and quench thirst, relieve pressure on the body, and improve sleep

During the holidays, Lan Khue worked hard in the kitchen to make many delicious dishes for her family. “Miss Khue’s kitchen” entertains the whole family with many dishes from simple to sophisticated, even a taste of paint that makes people look and stunned. She once witty said that : “Posting food is afraid that people will misunderstand me as a food blogger” nice “Mrs Khue’s kitchen is open to cook during the pandemic. Cook 3 meals a day, take a bath 4 times a day.” Among those dishes, Lan Khue showed off her homemade hand rice. Hand-held rice is a typical Chinese steamed dish that not only has a unique flavor but is also easy and quick to make. It usually includes ingredients such as pork, sausages, shiitake mushrooms … or chicken hand rice with chicken, shiitake mushrooms, fresh bamboo shoots. But Lan Khue’s hand-held rice is different, it’s really “expensive” rich rice with abalone, scallops, and crab meat. Lan Khue and his rich husband. This time, the female model worked hard in the kitchen to cook for her husband and children with countless unique dishes. Here’s the hand rice dish of the beauty queen! This is abalone, scallops, crab meat / crabs. Also comes with beautiful green vegetables. Many people were surprised that they thought they bought it, but it turned out that Lan Khue cooked it herself. Friends wittily said “I thought I was watching Master Chef” or humorously “please” the beauty “Please give me 3 abalone”. Midu also admired Lan Khue’s “full topping” hand-held rice. Someone asked “Is there any dish Khue can’t cook? Dew must know how to make 1001 dishes”, the female model confessed that she did not know how to make sweets, “fruit cake is a loser”. Lan Khue’s latest dish is a European dish: Salmon with orange sauce and Minetrones soup (Italian vegetable soup). It was delicious and beautiful enough to look at, delicate, the dishes came to the dishes that she used. Looking at this attractive dish, Miss Le Au Ngan Anh had to say: “Mrs Khue’s kitchen makes a quality menu every day”. Many people also think that with this level of cooking, Lan Khue is about to open a restaurant. In addition to high-class and aristocratic dishes, Lan Khue also makes many traditional and simple dishes, but she puts a lot of effort into it. When showing off braised meat, she said it was “fat man’s favorite dish” – her husband Tuan John. The mother of one wittily expressed: “If you eat like that, why don’t you get fat. Let’s make him eat, but I eat only 1 piece. Because one person’s family is fat enough.” Bao Thy looked at Lan Khue’s braised meat, which was broken: “The color looks delicious, baby.” Lan Khue also enthusiastically passed on the secret to cooking delicious braised meat. “For delicious braised meat, everyone try marinating 600gr of meat with 4 tablespoons of fish sauce, 2 tablespoons of sugar, salt, pepper, chili and minced garlic. After making the color, put the marinated meat in the pot for a few minutes, then add coconut water/ Let’s filter it into storage. The result is not bad”, she shared. Lan Khue’s noodle dish was praised by friends: “The soup in the cooked meat is so attractive and soft”. Many people also witty asking for “ship”. Other dishes are showcased by the mother of one, including homeade rolls made from rice paper instead of flour. Broken rice. The ribs are marinated with honey until tender. Beef stew with colorful vegetables. Simple but delicious soy sauce vermicelli. Seabass coated with flour is deep fried and then fried. Stir-fried clams with cinnamon leaves. Lan Khue’s secret to making this dish delicious is to add a little chili sauce when seasoning and then add cinnamon leaves. Tofu, fried bean sprouts. Salmon head sour soup. Vegetable soup. Seaweed soup. Kimchi soup. “Fried noodles in the fridge. The fridge has grilled meat and tomatoes,” Lan Khue said. Refer to how to cook salmon head sour soup – a dish on the menu of Lan Khue’s house. This is a dish that is both nutritious and cool, and it’s not difficult to cook: Resources – 3 pieces of salmon (you can use fish heads) – 3 mint sprigs – 3 tomatoes; 1 horny chili – 1 cup of sour bamboo shoots – 2 branches of green onions; 1/3 pineapple – Spice: 2 tablespoons fish sauce; 1 tablespoon sugar; 1 teaspoon seasoning powder; 1/2 teaspoon salt – 1 purple onion; 2 cloves of garlic – 1 small bunch of coriander – Juice of 1 lemon – 1 cup of washed racks to keep in a bowl or pot to keep warm. Note c salmon selection: Choose the meat or salmon head of the fish with a bluish silvery color, the fish meat still retains its natural pink-orange color, if the eyes are still there, the fish’s eyes are clear, not opaque. Doing: Step 1: Prepare salmon With salmon, you can use fish heads, fish fins, fish bones or fish meat. When you buy salmon, you wash it with salt and a little white wine to remove the fishy smell of the fish, then rinse with clean water, drain. If it is a salmon head, then pat dry and split the fish head into 4 small pieces, this will make the broth sweeter. Then, marinate the fish with a little salt and fish sauce. Step 2: Prepare other ingredients – Tomato cut in half – Sliced ​​scallions – Pineapple peeled and cut into pieces. – Wash and squeeze bamboo shoots – Diced cilantro – Mint sliced – Minced garlic; thinly sliced ​​purple onion. Step 3: Proceed to cook salmon sour soup – Put the pot on the stove, add 1 tablespoon of oil, wait until the oil is hot, add the red onion and garlic and fry until fragrant. – Then add pineapple, bamboo shoots, 1/3 of tomatoes and 1 tablespoon of fish sauce and stir-fry for 3-4 minutes. – Next, add about 3 bowls of boiling water and cook for 5-7 minutes, then add the fish and cook for another 4 minutes. – Finally, add the remaining tomatoes with mint and spices to boil, season to taste, when the fish is cooked, turn off the stove. Step 4: Complete the salmon sour soup pot Add lemon juice and add green onions and chili peppers. Finally, scoop the salmon sour soup into a bowl or a built-in warming pot. Sprinkle with pepper and cilantro, coriander and enjoy. This soup is very delicious with rice or vermicelli. Because it is fish soup, it is delicious to eat hot. With the way to cook sour soup as above, the whole family will praise non-stop. Finished Product Requirements: – Hot salmon sour soup, fragrant with sour, mild taste, the bar of pineapple, the aroma of spices. – Particularly, salmon is soft and fragrant, not fishy, ​​meat is not dry and friable.

Ingredients for grilled beef with guise leaves 200 gr ground beef
100 gr ground pork (half lean, half fat)
20-30 medium sized guise leaves
Purple onion, green onion
Salt, pepper, fish sauce, sugar, cooking oil You can make grilled beef with guise leaves simply with a non-stick pan. How to make grilled beef with guise leaves Take a large bowl, add ground pork, ground beef with 1 teaspoon of soup powder, 2 teaspoons of fish sauce, 1 teaspoon of sugar, minced red onion, green onion head, mix well, marinate the meat for about 30 minutes. Leaves are washed and dried.

Put a spoonful of meat on the back of the guise leaves, spread evenly and roll tightly. Use the tip of the stub to secure it. Use a bamboo skewer or toothpick to pierce the loaves.
Put a non-stick pan on the stove, spread a thin layer of cooking oil on the pan, when the oil is hot, put the beef skewers wrapped in guise leaves and fry on both sides until cooked, then remove to a plate.
Mixing fish sauce with dipping sauce: Put about 100ml of fish sauce into a bowl, add minced pineapple with 1 teaspoon of sugar, 1 teaspoon of lemon juice and minced chili, then stir to dissolve. Beef rolled with guise leaves can be eaten with rice. Especially, this dish is served with vermicelli, rolled with rice paper with raw vegetables and sour food dipped with fish sauce, so it’s perfect.

Bitter tomato soup often has a lot of hot and “bitter” chili peppers to enjoy, not … complain. More sophisticated, pork skin cut about two knuckles cooked in a pot of bitter tomato soup, increasing the fat, chewy and delicious taste significantly. Dried fish is a popular reserve food of the mountainous people and it is unknown when the Ede people can choose the head of a dried herring cooked with bitter eggplant – it is deliciously compatible. Perhaps the aromatic herring oil, which is often canned, is “different”, using canned fish to cook bitter tomato soup instead of crushed herring heads – still not inferior to each other. Ede people often use this dish with rice. Because they have a habit of eating quickly, they often cook this dish a bit thick to eat with rice. They often squeeze into handfuls with eggplant and eat, the bitter and spicy taste makes the dish more delicious, bitter eggplant is also a valuable medicine to help increase resistance. According to the Ede, bitter eggplant is not eaten raw like eggplant, but only cooked. Can buy a lot to cut pieces to dry, hang the kitchen truss gradually; Before cooking, soak in water for about 5-10 minutes, the eggplant is soft and the bitter taste is not lost. Bitter eggplant grows wild on upland fields and is planted in many gardens, almost every house of the Ede has bitter eggplant. The tree has thorns, has fruit all year round, has few and many thorns; The more thorns, the more bitter, bitter like bitter melon.

Fish balls of some large fish such as fried fish, sturgeon, peanut, sugar fish… BS. Phuong Thao (Suckhoedoisong.vn) said that the fish ball is also known as the fish bubble, the fisherman, the fishfish, etc. The fish ball of large fish such as fried fish, sturgeon, peanut, sugar fish, large goldfish in the region. sea, pangasius, basa fish in freshwater fish… are processed as medicine and high-quality food in terms of nutrition. Fish balls are rich in colloidal protid (gelatin), containing lipids, sugars, trace elements and vitamins… According to Oriental medicine, fish balls are sweet and average; into the Kidney. Uses kidney and kidney tonification, nourishing blood vessels, only blood, dissolving congestion and draining. Treatment of spermatorrhea, spermatogenesis, vomiting blood, hemoptysis, tetanus convulsion, haemorrhage, gonorrhea hemorrhoids, hemorrhagic defecation. Daily use 9 – 50g; by cooking, stewing, sautéing, frying. Here are some healing menus with fish balls. Used for people with gonorrhea, bloody stools : Fish ball 30g, white sugar 60g. Processed fish balls, sugar dissolved in water, both boiled in water until cooked. Eat once a day, continuously for 7-10 days. Used for women with leukoplakia, menorrhagia, menstrual irregularities: Processed fish balls 150g toasted to golden brown, finely powdered, 15-30g each time, mixed with 2 chicken eggs, steamed or fried. When eating, drink with warm water mixed with a little alcohol. Use 5 – 7 days Used for women with low back pain, white blood, poor appetite due to kidney failure: Fish ball 50g, sticky rice 50g. Fish balls are washed, soaked in ginger water mixed with alcohol, chopped, cooked with porridge, and added spices. Complementary kidney: Fish ball 30g, goji berry 30g, rice 50g. Cook porridge, use 15-30 days. Replenishing kidney, nourishing blood, sedating: Fish ball 30g, longan 30g, lotus seed 30g, rice 50g. Cook porridge. Fish ball cooked with lotus seed porridge, big apple goji berry (fish ball cooked with five flavors) has the effect of nourishing the kidneys, nourishing blood, and sedating. Helpful kidney supplement : 30g fish ball, 20g three sizes, 10g multiplying benefits, 10g goji berries, 2g birth, 3 big apples. Shredded big apple, add water, all stew for 3 hours. Eat during the day. Useful kidney supplement: 60g fish ball, 60g pecans, 20g sa lily, 3 big apples, 2g ginger. Shredded big apple, put it in a cloth bag, add water, and stew for 3 hours. Eat during the day. Intentional kidney supplement- Cure kidney damage, back pain, dizziness: 30g fish ball, 10g multiplier, 15g lotus root, 5 slices ginger, 60g lean pork. Add water, simmer, add spices. Eat during the day. Replenish spleen and kidney, treat back pain: 10g fish ball, chicken breast bone, 0.5kg chicken head or neck, 200g crab meat, 2 eggs, 100g tapioca starch, seasoning seeds, onion, coriander, pepper powder. Stew chicken bones with about 2.5 liters of water, then filter the bones, add seasoning seeds to the broth to taste. Soaked fish balls, drained, diced. Crab meat mixed with onion, little pepper powder and oil, stir well. Place fish balls and crab meat in a pot of broth, cook thoroughly. Mix tapioca flour with a little cold water into the soup, stir well, bring to a boil. Beat eggs, pour into soup, stir well. Pour soup into bowls, sprinkle with finely chopped coriander and pepper. Serve hot, make an appetizer soup. Fish ball soup with crab meat as an appetizer. Effect of kidney spleen and back pain treatment. Cure spermatozoa, spermatozoa, hemorrhoids, hemorrhoids, gonorrhea, hemorrhagic defecation: Fish balls 50g, 3 sausages, 1 bell pepper, green onions, 1/3 tbsp white wine, 1 bulb garlic and spices. Fish ball washed, soaked in ginger and wine, squeezed juice into pieces; sausage, sliced ​​chili; Wash and cut onions short. Fried fish ball golden, take out to dry. Garlic is smashed, chopped, non-aromatic, fried in sausages, added cashews, chili and cinnamon apricot wine, seasoning seeds to taste, fried fish balls, onions on the island quickly, turn off the stove. Appetizers, kidney function. Taboo: People with digestive disorders, diarrhea, low phlegm should not use. Note: Choose a fish ball that is opaque white or light yellow, dry, with a characteristic crunchy hardness. Avoid buying dark yellow, wet, moldy or strong fishy smell. Do not buy a lot to reserve because fish balls are easy to mold. When processing, wash, soak fish balls in ginger water mixed with a little white wine to remove the fishy smell.

Pho Hoa Born in the 60-70s of the last century, Pho Hoa is a frequented address of many gourmets. Here, the broth is simmered from the bone along with the thin, chewy noodle soup to make the right bowl of pho. Compared to other restaurants, Pho Hoa has a taste closer to the taste of Saigon people. In addition to beef, the shop has many different types of pho for diners to choose from such as chicken, beef balls, pork rolls… Address: Pasteur, District 3 Opening hours: 5-23:30 Price: 85,000-95,000 VND Photo: Agirlaboutchicago Thanh Xuan noodle soup Located in a small alley in District 1, the noodle shop for more than half a century is always crowded with diners. The shop scored with dried crab noodles served with sauce and crispy pate chaud. Here, the taste of noodles is made according to the traditional recipe, so it is different from other places. My Tho noodles are boiled to keep the clarity and toughness. The bowl is full of shrimp meat, crab claws, topped with a sauce that will surely warm your stomach in the morning. Address: Ton That Thiep, District 1 Opening hours: 6:30 a.m. to 2 p.m Price: 30,000-70,000 VND Photo: Mysteriousaigon, rio.thefoodlist_ Hoa Ma Pan Bread One of the oldest “names” in Ho Chi Minh City, Hoa Ma pan bread has been around since the 60s of the last century. Here, a full mixed pan includes 2 omelets, spring rolls, fish cakes, cinnamon rolls, bacon, sausages, onions… All are heated before serving diners. . To combat boredom, the shop has an extra plate of pickles for you to eat. However, the price for each piece of bread here is relatively high. Many diners commented that because there is no dipping sauce, if you are not used to it, you will feel the dish is a bit dry. Address: Cao Thang, District 3 Opening hours: 7-10h Price: 50,000-60,000 VND Photo: Eatwithcheesie Porridge for Miss Ut Located on Co Giang Street, the shop is more than 80 years old and is a familiar stop for many diners. The bowl of porridge here is considered full. Porridge seeds are roasted before cooking to expand but not be crushed, delicious to eat. Porridge is cooked in the old Saigon style with fresh blood added directly to the pot, so eating is different from other places. In addition to porridge, liver, blood, young intestines, sausages, stomach… are handled well, so when eating, there is no smell. If you are afraid to eat some ingredients, you can tell the owner when ordering. Address: Co Giang, District 1 Opening hours: 6-14h Price: 40,000-70,000 VND Photo: Tebefood, lanwiththi Thieu Ky noodle family Starting from a simple noodle burden in the 1930s, Thieu Ky became the oldest and most famous restaurant in Ho Chi Minh City. The bowl of noodles here is appreciated for its authentic Chinese taste. The broth has a sweet, fatty taste of stewed bones, delicious hand-made noodles served with signature shrimp cakes and spicy satay. The restaurant serves char siu noodles, heirloom oyster sauce noodles, and dumplings filled with fresh shrimp. Recently, the restaurant has received many comments about the uneven quality of the food. Small space, seats and quite limited parking are the minus points of the restaurant. Address: Le Dai Hanh, District 11 Opening hours: 6:30 to 22:30 Price: 40,000-60,000 VND Photo: Ansapsaigon, im.lucass.

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

Celestial flower In order to buy Thien Ly flowers, you probably have to go to the market instead of just going to the supermarket because this flower is rarely sold in supermarkets, no matter how big or small. 1. Stir-fried Celestial Flowers with Eggs Stir-fried angelica flowers with eggs Ingredients to be prepared – 200g Thien Ly flower hoa – 2 eggs – 2 sprigs of scallions – Spices: Oyster oil, salt, seasoning How to make fried angelica flowers with eggs – Step 1: Prepare the ingredients You wash the flowers with water, then soak the flowers in a dilute salt water mixture for about 5 minutes. Rinse with water again and then let the vegetables drain. The flowers are very small, so soaking the flowers in dilute salt water combined with a little strong hand washing will help you remove all the dirt on the flowers. Crack 2 eggs into a bowl, add 1/2 teaspoon pepper and 1/2 teaspoon salt and stir well. Beat eggs with a little salt and pepper Onions you wash, cut into small pieces. – Step 2: Stir-fry Thien Ly flower with eggs You put 1 teaspoon of cooking oil in the pan, wait for the oil to be hot, then pour the natural flowers into 1 teaspoon of oyster sauce, stir for about 1 minute on low heat. Turn around for a while, you will see the flower of the lily collapse Next, put the bowl of beaten eggs and spices in the pan and stir until the eggs are firm. Add the chopped scallions to the pan, season to taste and stir for about 15 seconds. It is done! It only takes about 2 minutes for you to complete this egg fried natural flower dish! 2. Celery flowers stir-fried with beef Stir-fried Angelica flowers with beef Ingredients to be prepared – 300g beef – 200g Thien Ly flower hoa – 3 cloves of garlic – Seasoning: Oyster oil, sesame oil, seasoning, salt, pepper How to make stir-fried angelica flowers with beef – Step 1: Prepare the ingredients You wash the natural flowers and then soak the flowers in a dilute salt water mixture for about 5 minutes, then take them out, rinse with water and dry. Peeled garlic, minced. Wash the beef and cut it into bite-sized pieces. Put the meat in a bowl with 1/2 teaspoon of pepper, 1/2 teaspoon of sesame oil, 1/2 of the minced garlic and 1/2 teaspoon of salt, mix well and marinate for 5-8 minutes. Marinate beef with sesame oil, garlic, salt and pepper. – Step 2: Stir-fry beef with Thien Ly flower You put 1 teaspoon of cooking oil in the pan and saute the remaining minced garlic. When the garlic is fragrant, add the marinated beef bowl and stir until the meat is tender. Remove the meat to a separate bowl. Stir-fry beef first Next, you use the same pan that just turned the beef to stir-fry the heavenly flowers. Add the flowers and stir over low heat for about 1 minute for the flowers to deflate. Stir-fry beef and flowers separately Add 1 teaspoon of oyster sauce, 1/2 teaspoon of seasoning to the pan with the previously sautéed beef, stir for about 1-2 minutes over medium heat and then turn off the heat. That’s it, the fried beef with Thien Ly flower! Excluding the time to marinate the meat, this stir-fried beef with flowers will only take you 3-4 minutes. 3. Crab soup cooked with heavenly flowers Crab soup cooked with heavenly flowers is both quick and delicious Ingredients to be prepared – 200g of minced crab – 100g of Thien Ly flower – Spices: Salt, seasoning, shrimp paste How to cook crab soup with angelica flowers – Step 1: Filter crabs To save time and effort, you can buy pre-ground crab in the supermarket or in the market. Then, put the crushed crab into a large bowl with 500ml of water, stir well with chopsticks and filter through a sieve to remove the residue. You can filter the crab twice as above to get all the juice. Filter the crab twice, each time for about 400-500ml of water – Step 2: Cook crab soup Before cooking crab soup, don’t forget to wash the flowers and let them dry! You put the filtered crab juice into the pot, cover the pot and cook on medium heat for about 2 minutes. At this point, you will see pieces of crab bricks in the pot. You gently drop the washed natural herbs into the pot with 1 teaspoon of seasoning seeds, 1/2 teaspoon of salt. Use a ladle to gently stir the spices and flowers, do not stir vigorously to avoid breaking the crab bricks. Reduce the heat, cook for about 3 more minutes and you’ve finished the crab soup cooked with heavenly flowers. Before scooping the soup into the bowl, don’t forget to taste the seasoning to taste! Some of the uses of natural flowers that you may not know 1. Supports weight loss The reason why natural flowers have a weight loss effect is because this flower contains a lot of fiber, chlorophyll, and very few calories. According to the research of modern medicine: Each branch of natural flower contains 3% fiber, 2.8% protein. In addition, it also contains carbohydrates, vitamins C/B1/B2/PP and provitamin A (carotene) and other minerals such as phosphorus, iron and especially zinc. Therefore, when eating dishes made from natural flowers will bring a feeling of fullness, limit fat absorption, so it will effectively support weight loss for overweight and obese people. 2. Support people with hemorrhoids Natural flowers are a type of food that has a cooling effect. Therefore, Thien Ly flower is also known as a very good food for people with hemorrhoids. Moreover, this flower also has strong natural antiseptic properties, helping to eliminate bacteria and prevent inflammation. The components present in the flower of sage also have the effect of speeding up wound healing. With these information and suggestions, I hope you will have more ways to make Thien Ly flowers into dishes that are both delicious, easy to make and healthy! According to the Vietnamese life

Summer is the season when people eat vegetables the most because it is both cool, nutritious and easy to digest. However, eating boiled vegetables is also boring, stir-fried vegetables are also popular with many people. Stir-frying vegetables is not difficult, but how to stir-fry vegetables to make them green and delicious is not simple. Need to know the technique that a little trick. Today, I’ll show everyone how to stir-fry green vegetables that are both delicious and delicious, eating a piece will remember forever. According to the experience of an experienced Chinese chef, before stir-frying vegetables, make sure the ingredients are fresh. Next, when washing vegetables, also pay attention not to gently wash your hands to clean the material, do not use a strong rinse because it can crush vegetables, causing unsightly bruises. After washing, let the vegetables drain and prepare other seasonings such as soup powder, monosodium glutamate, cooking oil, sesame oil. Heat oil in a pan, when you feel the temperature is just right, add the vegetables and stir-fry. Remember that stir-frying vegetables must be on high heat, the vegetables will be more delicious and cooked more evenly. When the vegetables are cooked, taste the soup powder, to taste, at this time season with salt, the vegetables will be more delicious. Then stir well, put a little sesame oil in the pan and then quickly stir to absorb. Sesame oil will make stir-fried vegetables greener and more fragrant. However, be careful not to add too much sesame oil because it will affect the taste of the vegetables. Such a simple stir-fried vegetable dish is finished, have you learned it yet? According to research, sesame oil has countless health benefits, is considered the queen of oils, has a very attractive aroma and delicious taste. According to scientific research, sesame oil contains unsaturated fats, omega 3, omega 6, calcium and also contains a lot of iron and vitamin E, PP, a lignan compound, called sesamin (29 mg%) – a Plant estrogens have antioxidant and anti-cancer effects, and lecithin nourishes skin cells

Not only the chicken is ready-made, but the seasoning for pickled fish is also ready-made, but it is complete, and you can save it and go out to buy it! I used the sauerkraut fish seasoning to make fish once. There are marinade packets, oil packets and seasoning packets inside. The fish tastes good when it is made, and the color of the finished product is not a bit black like the one made by yourself, and the appearance is similar to the restaurant. Has been praised by the family. This time I replaced the fish with chicken thighs. It was the first time I matched it like this. I thought it would be delicious. In the end, it had the color of old hen chicken soup. After a bite, it was delicious, especially in it. With the addition of the sauerkraut seasoning package, it is appetizing and not greasy! I made a half pot, with meat, vegetables and soup. One dish is enough for 3-4 people. I originally planned to cook some noodles for breakfast with some soup left.

【Sauerkraut Chicken】

Ingredients needed: 3 large chicken drumsticks (980g), 1 bag of pickled cabbage fish seasoning (280g), vegetable oil, small green onion

Detailed approach:

The first step is to prepare the ingredients for sauerkraut chicken: 3 large chicken drumsticks, soaked in thawing, and 1 bag of sauerkraut fish seasoning for the soup.

The second step is to prepare all the sauerkraut fish seasonings, so you don’t need to prepare other ingredients. It saves time. Seasoning packs, oil packs and marinade packs are prepared inside.

In the third step, chop the chicken legs into pieces, wash off the blood, then put the water into a small stainless steel basin, and pour the marinade bag

The fourth step, after mixing it with the chicken, marinate for 5-10 minutes. This step is indispensable. The chicken is tender or not at this step. The seasonings in it include corn starch and salt, etc.

The fifth step, heat the iron pan, put in vegetable oil less than the amount of cooking, pour the ingredients in the seasoning bag, and stir-fry it with a high fire.

The sixth step, turn the heat to low, and then add the ingredients in the oil bag.I think this oil bag is the key to the delicious taste of this delicacy. With it, the taste is more pure. It just seems that we can’t make it by ourselves. No matter, it’s easier to have a ready-made one.

The seventh step, add more water to the pot

The eighth step, bring it to a boil on high heat, pour in the marinated chicken pieces, being careful not to stir

The ninth step, cover the pot and bring to a boil, turn to medium heat and simmer for 30 minutes

The tenth step, after 30 minutes, the chicken is soft and rotten. You can taste the soup at this time. If it is a bit salty, add some boiling water and then turn off the heat after boiling. The soup is golden and appetizing. The chicken is soft, rotten and tender, especially the sauerkraut inside. One bite of the chicken and one bite of the dish. It’s so refreshing!

Put it into a large bowl and sprinkle half a handful of chopped green onions while it’s hot. It looks good and delicious! This dish comes out in one pot, with vegetables, meat and soup. It is suitable for rice or steamed buns. If you accidentally eat it, it will last. It is very suitable for eating in summer, especially for people who have no appetite and suffer in summer!

[Sauerkraut Chicken]It’s done, the main points and precautions for making, Momma, let me talk a few more words:

1. This dish uses the ready-made sauerkraut fish seasoning in the soup on the bridge to save a lot of tedious seasoning. It is not difficult to make, and everyone has prepared it. You are just one step away from the chef;

2. After the chicken thighs are chopped into pieces, be sure to mix them with the ingredients in the marinade bag and marinate them, so that the stewed chicken pieces will taste tender;

3. Use this ingredient to stew the chicken, and add more soup to avoid that there is not much soup left in the final stew, and the soup will not be delicious if it is salty. If you don’t master it, you can taste it halfway;

4. The chicken legs are fatter, and there will be some fat on the surface of the final soup. It is recommended to skim it away. The soup is not greasy and the taste is only delicious!

Baoma Little Chef, the public account “Baoma Little Chef’s Gourmet Kitchen”. Gourmet self-media original author, gourmet contributor, good at making home-cooked dishes, pasta and breakfast. Food is the taste of home, and love can do better. Three meals have “temperature”, experience the fun in the kitchen. Welcome to continue to pay attention! This article is the original work of Baoma’s Kitchen. It is strictly forbidden to move and steal the pictures, infringement must be investigated!

Soups or broths are common dishes in everyday life. In particular, in autumn or winter, eating a bowl of hot soup, or sipping a bowl of soup will make the body feel very comfortable. On hot days, these dishes still appear regularly on the rice tray of many families. However, many women say that when they cook their own broth at home, many times they fall into the case that the whole pot of soup or soup does not smell as fragrant as they thought, making the whole cooking session successful. If this is the case, you may have made these mistakes when seasoning. 1. Wild pepper (shovel seed, mac Khen seed, piercing pepper) Due to cultural differences, many areas in the north often use wild pepper when cooking. Unlike normal pepper, wild pepper has a very strong smell. When making dishes such as soup, stew, soup, when adding wild pepper, it will basically overwhelm the smell of meat. This causes the broth or soup to lose its natural aroma of vegetables and meat. 2. Garlic Garlic is a familiar spice in the kitchen. Many people think that when cooking the broth they will add some spices to get rid of the smell, if it is ginger, there is no problem, but if it is garlic, it will not help remove the fishy smell of the meat but also affect the whole body. flavor set of broth. Garlic has a very strong smell, it will also overwhelm the smell of other ingredients. 3. Pepper There are many people who like to add pepper when cooking soup, soup, and broth. They think this will enhance the taste, but in fact the pepper will make the fishy smell stronger, ruining the whole pot of water. If you want to add pepper, it is best to sprinkle it on top after the broth is finished cooking and processed into other dishes.

The rice tray with servings for 2 adults and 1 baby of readers Hong Nghia attracted many positive feedbacks. Simple dishes that do not take much time to prepare are often prioritized in summer days. Boiled pork leg meat, pork ball, boiled cabbage and salted eggplant are an attractive menu you can refer to for a quick and delicious meal. Sharing with Zing, reader Hong Nghia said that the epidemic situation is complicated, so she often goes to the market twice a week to limit going to crowded places and save time. Fried spring rolls, fried beans with mushrooms, boiled vegetables are dishes that are not too difficult to cook but still ensure nutrition. Instead of cooking crab soup, housewives can simply boil the spinach. Adding sour soup, steamed carp makes a tray of rice that is easy for the whole family to eat, and does not take much time to process. Boiled morning glory with a little lemon is a national dish on summer days. Lightly sour soup, served with hot rice and fried chicken with mushrooms and fried fish is the perfect family meal. Meals with easy-to-buy ingredients, simple ways to help you do not waste time thinking about what to cook today. Crab and salted eggplant soup is the favorite “couple” of every family on a hot day. To add more variety to the rice tray, you can choose stuffed beans with meat and boiled chayote. Salting tomatoes in large quantities and storing them in the refrigerator is a way many busy families apply. Housewives can save the menu including boiled cabbage, stir-fried veal with lemongrass and chili, crispy roasted meat for family meals. You should handle roast meat with an oil-free fryer to save considerable time. Another menu with grilled swans with garlic, boiled cauliflower, and sour soup is also worth showing off. When you have no idea for a home meal, the above dishes are the best choice.

The bowl of grilled pork vermicelli is not only beautiful in color, but when you eat it, you will feel a lot of flavors at the same time. It is the greasy sweetness of roasted peanuts, the cool and sour taste of vegetables, the spicy taste of fresh chili, the cool taste of vermicelli and meat. If you want delicious grilled pork vermicelli, you must use thinly sliced ​​pork belly, grilled evenly with charcoal. Grilled meat that is too burnt or too rare will also reduce the taste of the noodle bowl. Hue grilled pork vermicelli dish looks simple, but it’s not easy to have a delicious bowl of Hue vermicelli. The hardest part is the barbecue. Thinly sliced ​​(sliced) meat in a large bowl and seasoned with lemongrass, garlic, pepper, fish sauce, salt, monosodium glutamate, oil, sugar, and a little white sesame to make the meat more fragrant when grilled. Then mix the meat well to infuse the spices and arrange the meat on a griddle. However, for those who like grilled meat with a sour taste, then squeeze the meat down to quickly absorb the spices, leave it in the refrigerator for one night, or marinate the meat in the morning or afternoon. Grilled meat must be turned continuously, the fat will melt and make the meat look more eye-catching. When the meat is just cooked, the smoke rises with a fragrant aroma, anyone who smells it will feel the stomach rumbling. Another important thing is the broth sprinkled on the vermicelli. This water must be mixed so that the taste is strong, and the consistency is just right, to help the spices blend together. When bringing grilled pork vermicelli to Hanoi, barbecue noodle shops often reduce the sweet and spicy taste like a bowl of grilled pork vermicelli in Hue to suit the taste of diners here. Eating vermicelli with grilled meat must be mixed with the new broth to be delicious. Although it is an additive water, if it is not available or replaced with other water, it cannot be delicious. The way to cook the broth is also simple but do not be impatient when cooking. Mix water into flour, soy sauce, crushed peanuts and sesame, sugar, fish sauce, a little salt, stir well, then bring to a boil, but not too thick, not too liquid, but thick and thick. Fresh, delicious, full of flavor. After completing the steps, just put some vermicelli in a bowl, add raw vegetables, arrange meat on top and put a cup of broth next to it, the bowl of vermicelli is also attractive to diners by its color and flavor. . In addition, adding a few sweet and sour stalks made from papaya, crispy grated carrots is even more interesting. Many people think that Hue grilled pork vermicelli will quickly get bored because of grilled pork belly, but the greasy taste of grilled meat, beans, and sesame blends in with the aroma of vegetables, the cool taste of vermicelli, and the crispiness of papaya , carrots make the fatty taste of meat also become much softer.

On weekends, you can change the taste with noodle dishes after family meals. With the support of food ordering applications, sitting at home you can also browse the menu and choose delicious noodle styles at the following 5 addresses. Densan Mixed Noodles This is the familiar place to enjoy mixed noodles of many gourmets in Ho Chi Minh City. A full set of mixed noodles including chicken with garlic sauce, char siu, beef balls, sausages, breaking Lau, toppings… Each serving has an extra egg yolk soup to keep it from drying out. Guest reviews : Yen Nhi: “I ordered 2 special mixed noodles. Delicious noodles with strange sauce. The shop serves both wet paper and toothpicks for online orders”. Anh Tuyet: “The original price is quite high, but there are often promotions so I feel better. Mixed noodles are just right, if you want to be rich, you can add sauce but quite sweet. Egg soup has a lot of MSG. The shop serves full utensils. comes with soy sauce, chili sauce, tissues, chopsticks and toothpicks”. San San Roasted Chicken Noodles As a famous address in Ho Chi Minh City with attractive dry chicken thigh noodles, the shop has 2 types of egg noodles and green tea. This dish will be enjoyed with crispy fried chicken thighs, boiled vegetables, and a broth with the smell of traditional Chinese medicine. The types of noodles with dumplings, char siu, beef satay shrimp … are also other suggestions for you to choose. Guest reviews : Tu Anh: “I usually eat dry roasted chicken noodles and get an extra cup of soup. When I eat, I add sauce, black sauce, red sauce to enhance the flavor. You should add lemon to the soup to make it more delicious.” People Bich Chuong: “In days when I’m bored with rice, I usually order noodles here. Delicious green tea noodles, lots of toppings.” Double Beef Spaghetti This is the go-to place for many foodies when they want to enjoy the country’s noodle-shaped boots. Here, the noodles are seasoned richly. Some low-fat cream sauces are easy to eat. The menu is diverse with noodle dishes such as seafood sauce, minced beef sauce, bacon… Reviews from customers : Tebefood: “I ordered 2 portions to take home. The food was well packaged, for sure. Creamy Italian pasta with a big piece of salmon. Italian pasta with tomato sauce was a little”. All.we_eat: “Italian pasta with rich tomato sauce, lots of minced beef. Seafood cream sauce noodles have many toppings. Creamy sauce is delicious but not in harmony with the noodles”. Fragrant Noodle Bar Fragrant egg noodles, spicy cheese chicken, char siu wonton… are the flavors that many diners suggest when ordering food here. The restaurant’s noodles are fresh noodles with a variety of sauce flavors. The shop serves both dry and water noodles for you to choose from. Guest reviews : Minh Huynh: “I usually order size M cheese shake chicken noodles to fill my stomach. Chicken thighs are deep-fried with breadcrumbs, with cheese layer, mixed with vegetables, very tasty. Each noodle will have an extra cup of soup” . Nguyen Hanh: “I have tried many dishes here, but the most impressive is the fried noodles with beef and cheese sauce. The taste is rich, the beef is fresh and soft, the cheese sauce is not too greasy. The price for this one is quite high.” Hong Kong Mixed Noodles Noodles with black pepper sauce is a dish that many diners choose to ship to their home at the restaurant. Noodles are loved by diners because of their tough, soft fibers, spicy, rich and peppery beef. In addition to mixed noodles, the restaurant serves char siu dry noodles, mixed dry noodles, char siu rice… for diners to change their taste. Reviews from customers : Duong Yen: “I was introduced by a colleague to change the taste of a boring lunch. Delicious food, nice packaging, especially the shop uses paper boxes, so I quite like it”. Citastyfood: “Come here, you should try beef noodles with black pepper sauce, dry noodles with char siu. Beef noodles with fragrant black pepper sauce, the beef is soft and not chewy”. Mi Mi: “I eat many times at the restaurant. The food is quite good, but one portion is small. One person has to order 2 servings to be enough”.

One of the mushrooms that people often buy for use and processing is chicken thighs. You can cook hot pot, soup, deep fried, fried, oyster sauce… from chicken thighs. Chicken thigh mushrooms are sold a lot in markets, in food stores… but do you know how to choose them correctly? When you go to buy chicken thighs, if you pay attention, you will see that some mushrooms are very long, but some are very short, so should you buy short or long mushrooms? Which is more delicious? In fact, mushroom growers share that, when buying chicken thighs, it doesn’t matter whether the mushrooms are long or short, their quality is the same. But to choose a delicious, non-degrading mushroom, you need to pay attention to the following 3 things: 1. Touch the surface of the mushroom with your hand When touching the mushroom with your hand, if you find it dry, you should choose because these plants can be preserved for a long time. With lightly pressed mushrooms that have elasticity, it shows that it has absorbed too much water. Such plants are difficult to maintain and easily damaged. In addition, the color of the mushroom is usually white. If brown spots appear on the body with viscous discharge, a sign of spoilage, it should be avoided. The cap of a fresh mushroom is usually healthy, not crushed and viscous. 2. Smell the smell As you know, mushrooms often have a very specific smell. When you smell it, it means that the mushroom is still fresh, but if you don’t smell it, it means that it has been picked for a long time and preserved for a long time. Also avoid mushrooms that have a rotten, spoiled smell. Therefore, only plants with a characteristic mushroom smell should be selected! 3. Observe the roots and stems When buying mushrooms, observe the roots and stems, if the roots and stems are not wrinkled, withered, the stem is relatively round and plump, it means that the mushroom is still fresh and of good quality. Otherwise, the stem is not plump. a little bit and at a glance withered roots, don’t buy. These plants may have been picked a long time ago and may have been metamorphosed, very toxic. Check out more dishes from chicken thighs: Stir-Fried CHICKEN MUSHROOM WITH CHILDREN Prepare – 2 large chicken thigh mushrooms, 3 horned chili peppers for stir-frying, 2-3 cloves of garlic, – Seasoning: 2 tablespoons oyster sauce, 1 tablespoon light soy sauce, 2 tablespoons dark soy sauce, soup powder (if light) Making: – Wash mushrooms, tear into bite-sized pieces or use a knife to cut into long strips, then cut in half. – Green chili peppers, gutted, cut into strands. – Mix the spices together in a bowl – Heat a little oil in a pan, add mushrooms and sauté, the mushrooms will come out of water. When the water is almost dry, add minced garlic and stir until fragrant. – When the garlic is fragrant, add chili, stir-fry for a while, then pour in the spice bowl, stir until the mushrooms absorb the spices, season to taste, when the mushrooms are fully cooked, turn off the heat. – This type of stir-fried mushroom dish is simple but extremely delicious. FRIED CHICKEN SHOCKET MUSHROOM Resources: – 1 large mushroom (or 2 small ones), 2 tablespoons corn starch, 4 tablespoons flour, 1g salt, 1 egg, a little pepper and seasoning. Perform: – Wash mushrooms, pat dry to remove water. Tear or chop the mushrooms into long strips along the stem. Marinate mushrooms with 1g salt. – Beat egg yolks and whites. Add flour, corn starch, salt, pepper and mix well. – Pour in the mushrooms and mix well with the flour, so that the dough wraps around each mushroom strip. – Pour oil into a pot or non-stick pan, bring to a boil to about 70% Add the mushrooms and fry until the outer part turns light yellow. Remove the mushrooms, drain the oil. – When about to eat, pour in the mushrooms and fry again on high heat for about 30 seconds so that the outside of the dough turns dark yellow, the dough is crispy. This dish can be dipped with ketchup, sesame sesame sauce or mayonnaise. Good luck!

1. Instead of butter, try olive oil When cooking, an alternative to butter – dairy animal fat is vegetable olive oil. In addition, you can use coconut oil to create a special flavor for the dish. When baking, instead of butter to increase the fat, try spreading ripe avocado or young tofu, also delicious and very rich! 2. Instead of drinking cow’s milk, use nut milk With the increasing demand for dairy-free products, there are now very popular soy, almond and coconut-based milks and yoghurts on the market. Regularly drinking milk from nuts has the ability to improve your waistline. Specifically, almond milk is low in calories, cholesterol-free, and high in protein. Nuts are also very good for female physiology. In particular, milk from nuts and beans also contains many probiotics, a type of beneficial bacteria for the intestinal tract. 3. Replace cream soup with nut milk Soups with added cream ingredients often provide a sweet taste, but are not a wise choice for those on a diet. So, for a more flavorful soup, try adding nut milks, they still make the fat and thick without making you regret after eating. 4. Instead of making pasta with cheese sauce, use mushroom sauce instead Cheese is a staple in your fridge and can be made quickly to make a familiar pasta dish. However, if your diet is strictly free of dairy and animal-based proteins such as meat or seafood, a sauce made with shiitake or straw mushrooms will go well with pasta. 5. Instead of cheese pizza, eat vegetarian pizza pizza Cheese pizza is high in sodium, fat, and salt. Why don’t you say goodbye to Cheddar or Mozzarella cheese pizzas to enjoy pizzas from mushrooms, artichokes, garlic and hot peppers. They are delicious too! 6. Instead of cheese, add tofu to the salad Traditional salads are often topped with salty cheese and you can completely replace it with young tofu or a few slices of mashed avocado. That will keep your heart from having to work so hard to regulate sodium intake and pump blood around your body. 7. Instead of smoothies with milk, use coconut water nước Fruit smoothies are often sweetened and sweetened by condensed milk, but you should know that nut milks like almond or coconut water can make smoothies that are equally appealing, but also high in content. Low calorie, giving you a healthy and nutritious smoothie. Posts: Beautiful Lifestyle

Rice Field – Homecooked Vietnamese Cuisine In addition to lunch sets including main dishes, vegetables, soup and drinks, customers can order quality family meals with many individual side dishes depending on their needs. – Rice dishes: white rice, seafood fried rice, salty fish fried rice, garlic fried rice cơm – Appetizers: lettuce rolls, seafood spring rolls, grilled snail rolls with Giang leaves, fried mussels with rice paper, surf tofu, Thai steamed clams… – Main dishes: La Vong fish cake, shrimp paste, boiled meat with eggplant, fried squid with fish sauce, fried red catfish, grilled chicken with salt and pepper, beef with lemongrass… Address: Ho Tung Mau, District 1 Price: 30,000-365,000 VND Business hours: 11-22 pm A hot meal with vegetables, meat, and soup makes you delicious. Photo: Ricefieldrestaurant. Diners commented: Thanh Truc Tat: “Squid squid stuffed with meat, salted egg sauce, salty, salty, fleshy. Mussels scooped up the rice cake quite a lot, seasoned to taste. The shrimp and lotus root salad was decorated quite eye-catching. The crab soup with jute vegetables was cool and suitable. Suitable for the elderly. The restaurant’s white rice is soft and flexible. The price is quite good compared to a delicious pure Vietnamese restaurant located in the city center.” Minh Ngoc: “I ordered 3 dishes with white rice including braised cotton fish, braised braised fish and classic shrimp sour soup for 2 people. The stock is made with a thick glue, not as liquid as many restaurants I have eaten. Sour has fresh shrimp, so it’s good to eat.” La Bu: “The rice is just right. The squid with salted egg sauce is strange. The squid is big and fresh, but the bell peppers are a bit too much to drown out the smell of salted eggs. The tubers in the beef dish are a bit pungent. The burnt rice is thick, not too crispy, so eat without sticking to the teeth. The stew has minced meat, greasy, spicy and spicy to catch the taste.” Eat Rice Drink Water If you want to enjoy the taste of Thai cuisine in the days when you can’t go to a cafe because of the complicated development of the Covid-19 epidemic, you can order food at this restaurant. – Type of rice: white rice, shrimp fried rice, fragrant fried chicken rice, beef rice or cinnamon leaf pork… – Other outstanding dishes: pad Thai, crispy bacon with Thai sauce, poached egg with tamarind sauce, fried squid with lemon leaves, mango salad with catfish… Address: Pasteur, District 1 Price: 50,000-200,000 VND Business hours: 10-22:30 The culinary flavor of the “land of the Golden Temple” is loved by Saigon diners. Photo: Ancomuongnuoc. Diners commented: Queendy Phan: “The meal consists of tom yum soup, catfish mango salad, one-day pork, grilled milk-soaked pork, poached egg with tamarind sauce, raw shrimp with spicy Thai sauce and 2 servings of steamed rice. 4 persons”. Thao Hien: “Delicious fried rice, no need to add fish sauce. Mango sticky rice is soft and fragrant like in Thailand”. Hoa Tu Ky: “Peach egg with tamarind sauce has a strange and spicy taste. Pad Thai is a bit crushed, with shrimp, lemon and chili powder in a corner, so if you don’t eat spicy, don’t mix it. Oysters fried with eggs are not prepared like this. I used to eat in Thailand, the sauce is extremely spicy. Mango sticky rice with coconut milk is a bit salty, fatty and fragrant. I don’t appreciate the restaurant’s food, the dishes are just okay. clean and beautiful, spoons, chopsticks and forks are all made from bagasse material”. Truyen Ky restaurant This rice shop is famous for its Chinese cuisine. – Rice type: white rice, Yangzhou fried rice, salty fish or seafood fried rice cơm – Other outstanding dishes: steamed chicken with salt, Dong Giang tofu, deep-fried animal spirit, pork belly, roasted pork taro, sautéed pork stomach with pickled cabbage, stir-fried pork ribs with soy sauce, three-colored eggs, salted duck seeds stewed meat, pork brain soup, chicken feet, pepper… Address: Ly Thuong Kiet, District 11 Price: 30,000-300,000 VND Business hours: 11-14h and 17-20h The dishes with Chinese flavors are suitable for you to change your taste. Photo: Nhu Y, Citastyfood. Diners commented: Cuong Tran: “Strange, nutritious, authentic Chinese food”. Truong Tran Nhu Y: “Steamed chicken with salt is the most typical dish of the restaurant. The chicken is tender, succulent, dipped with salt and pepper mixed with canola oil and chicken fat. Crispy fried animal spirit without oil, special sauce for This dish is rich and delicious. Tapioca soup is sweet but slightly bland. Dong Giang tofu consists of tofu and bitter gourd and chili peppers are prepared with a thick sauce.” Hanuri Korean Fast Food The meal with the following delicacies promises to satisfy your passion for enjoying Korean food. – Type of rice: rice rolls, mixed rice, spicy chicken rice, tuna kimchi rice, fried pork rice with vegetables… – Other outstanding dishes: fried vermicelli, mandu, black soy sauce noodles, fried chicken, tokbokki, kimchi hot pot, bulgogi hot pot… Address: District 3, 10, Binh Thanh, Tan Binh Price: 30,000-90,000 VND Business hours: 9-21:30 Mixed rice, spicy rice cakes, fried vermicelli… are typical dishes of Korean cuisine. Photo: Hanurikorean. Diners commented: Tran Minh Truong: “The dish is quite diverse, well seasoned, and the quality is suitable for the price range”. Linh Linh: “Mixed rice has a slightly bland taste. Sundubu hot pot is sweet and mildly spicy. Stir-fried vermicelli is rich in flavor, worth a try”. Pooh Luv Food: “The beef rice is seasoned to taste, the rice and meat are divided quite reasonably. The chicken is bought so the skin is a bit stale. The black soy sauce noodles are a bit light, not impressive”. Korean style blood cockle mixed rice This simple Korean-style mixed rice dish is worth a try if you need a taste of dinner.

If you bought or were given this fish today and are wondering what delicious tilapia is, please refer to the recipes below. What do tilapia make delicious? Tilapia grilled in foil Ingredients: 1 tilapia fish (about 800g), fresh lemongrass 4-5 branches; fish sauce ¼ bowl, fresh chili 1 fruit, garlic, ginger. Method: Clean fish, wash lemongrass, cut into medium pieces. Use foil to wrap the fish, put lemongrass on the bottom, then put the fish on, wrap the foil, bake on hot coals for about 15 minutes or so for the fish to be fragrant. Chili seeds removed, garlic and ginger peeled and peeled, all chopped, put in a bowl of fish sauce used to make fish sauce. What do tilapia make delicious? Baking foil is a suggestion. Tilapia cooked with pickles Ingredients: 1 large tilapia, 500g pickle, 2 tomatoes, green onion, dill, dried onion, chili, soup powder, fish sauce, seasoning, pepper… Method: Clean the fish, use a knife to cut lightly on the body to absorb the spices more evenly. Cut tomatoes into bite-sized pieces, onions into medium pieces. Chopped dry onion. Lightly fry the fish until the meat is firm. Sauté onions, add tomatoes and stir-fry until soft, then add pickles and stir-fry until just cooked, seasoning. Add the melon juice and add a little hot water to the right amount, simmer for about 10 minutes to soften the melon. Put the fish in for about 15 minutes, season with spices, add onions and dill to create aroma. Deep-fried breaded tilapia Resources : Tilapia 1 big fish (1kg). 2 eggs, deep fried flour, breadcrumbs, soup powder, fish sauce, seasoning seeds, pepper… Making : Clean fish, filter the meat, cut into bite-sized pieces, marinate spices for about 15 minutes. Put the deep-fried flour and breadcrumbs into separate bowls, beat the egg yolks with the fried flour and a little water into a thick liquid mixture. Dip each piece of fish in and then roll it back and forth in the breadcrumbs. Then, drop each piece of fish in and fry until golden crispy. Tilapia in tomato sauce Resources : Tilapia 1 fish (about 1kg, 4 tomatoes, onions, coriander, soup powder, fish sauce, seasoning seeds, pepper… Making : Fish cleaned, marinated with a little seasoning. Peel the tomatoes and chop the tomatoes. Finely minced purple onion, washed and finely chopped herbs. Fry the goldfish on both sides, put the fish on a separate plate, then make the tomato sauce. Finally, you add the fried fish with the sauce, spread the sauce evenly for the fish to infuse. Let it simmer until the sauce thickens. Use ketchup if you don’t know what tilapia makes. Braised tilapia with turmeric Resources : 2 tilapia fish, turmeric with a few bulbs, red onion, chili, soup powder, fish sauce, seasoning, pepper, sugar… Making : Clean fish, rub salt inside and outside, then wash and drain. Fresh turmeric peeled, crushed one tuber to store the fish has a beautiful color, the rest should be thinly sliced. Purple onion smashed and minced. Marinate fish for 20 minutes with minced turmeric, chili, 1 tablespoon fish sauce, 1 tablespoon soup powder, 1 teaspoon pepper, red onion. Fry the goldfish evenly on both sides, then add hot water to cover the fish’s face and sliced ​​turmeric, turn the heat to low until the water runs out. Sprinkle a little more pepper and green onions to enjoy. Grilled tilapia with ginger and lemongrass Resources : 5 perch clean the belly, not scale; 7 lemongrass plants, pounded, sliced, 1 branch of crushed ginger, sliced ​​red horn chili, 2 onions, sliced, 2 tablespoons salt, 6 tablespoons oil, 1 tablespoon broken pepper, 5 tbsp granulated salt, 1 tbsp paprika. Making : Salted fish, mixed with ginger, 1/2 crushed lemongrass, onion, 1/2 sliced ​​chili, pepper, salt. Divide the mixture evenly into 5 marinade parts into the fish belly. Use the remaining lemongrass to line the bottom so that it does not stick to the tray. Drizzle over each fish add 1 tablespoon of oil. Bake fish at 170 degrees, for about 15-20 minutes. Roast the seeds with paprika, add a little lemon for dipping.

Illustration. Image source: Internet Resources: Chicken wings 1 kg Chili sauce 2 tablespoons Soy sauce 1 tbsp Oyster oil 1/2 tbsp Garlic powder 2/3 teaspoon Ginger powder 2/3 teaspoon Honey 1 tbsp Sesame oil 1/2 tbsp Seasoning seeds 1/4 teaspoon Making: Wash your chicken wings with cold water. Next, pour 2 liters of hot water about 70 degrees Celsius into the bowl, dissolve it with 2 tablespoons of salt. Soak chicken wings in a bowl of hot water mixed with salt for about 5 minutes and then use a razor to clean off dirt, grease, … on the chicken skin. Then rinse with clean water and dry. In a bowl, mix the ingredients, including: 2 tablespoons chili sauce, 1 tablespoon soy sauce, 1/2 tablespoon oyster sauce, 2/3 teaspoon garlic powder, 2/3 teaspoon ginger powder, 1 tablespoon honey soup, 1/2 tablespoon sesame oil, 1/4 teaspoon seasoning. Put the chicken in a large bowl, mix well with the sauce mixture, marinate the chicken for about 1 hour for the wings to infuse the spices. Preheat the oven for 10 minutes at 210 degrees Celsius to stabilize the temperature. Place the chicken wings on a tray, place in the oven for 20 minutes at 200 degrees Celsius. The remaining chicken marinade, take out the bowl and add 1 tablespoon of honey. After 20 minutes, open the oven and spread half of this mixture evenly on the chicken wings, then continue to bake for another 5 minutes. After 10 minutes, you open the oven door, flip the chicken wings over, spread the remaining chicken marinade evenly, close the oven door, select the upper fire mode, bake for another 5 minutes and you’re done. Stir-fried melon with bean sprouts Illustration. Image source: Internet Resources: Young melons: 2 medium fruits Bean sprouts: 200 g Lean meat: 100-150 g Dried onions: 1-2 bulbs Scallion Condiments: cooking oil, seasoning seeds, soup powder, main noodles. Making: Bean sprouts, scallions are washed and dried. Peeled melon, cut into bite-sized pieces. Wash and thinly slice the pork loin. Sauté onion with cooking oil, stir-fry the meat until just cooked, season with canh teaspoon of soup powder and then put the fried meat on a plate. In the same pan, stir-fry the melon in the pan, quickly add the bean sprouts and stir-fry together. Spicy taste. (Because the melon and bean sprouts are both cooked very quickly, so you should stir-fry with high heat and should not be left for long). Finally, add the fried meat to the island again, add some spring onions and the main noodles. Turn off the stove for sauteed melon and bean sprouts on a plate or bowl of your choice. Green bean soup with lotus root Illustration. Image source: Internet Resources: 1 bowl of whole green beans ½ bowl of dried corn (bags, sold in supermarkets). 1 lotus root; Necessary seasoning. Making: Chickpeas and corn are both soaked in warm water for 2-3 hours before cooking. Lotus root is washed, peeled and grated into small fibers like making mannequins. Add enough water to the pot, if you want to quickly you can use a pressure cooker. Boil In turn, pour green beans, corn into the stew until soft. Finally, add the lotus root, season with a little salt to taste.

1. Pumpkin 1/2 fruit 2. Minced pork 100gr 3. Fresh shrimp 200gr 4. 1 carrot 5. Dried shrimp 20g 6. Coriander 10gr 7. Green onions 20gr 8. Garlic 3-4 branches 9. Seasoning: Fish sauce, sugar, salt, salt, seasoning, pepper a little Steps 1. Preliminary preparation of ingredients 2. Mixing the meat-shrimp filling 3. Cooking soup Prepare materials 1. Pumpkin 1/2 fruit 2. Minced pork 100gr 3. Fresh shrimp 200gr 4. Carrot 1 tuber 5. Dried shrimp 20gr 6. Coriander 10gr 7. Scallion 20gr 8. Garlic 3-4 branches 9. Seasoning: Fish sauce, sugar, salt, grain salt, seasoning seeds, a little pepper The weather is hot right now. That’s probably why many women are afraid to go to the kitchen. Therefore, in this article, we will suggest you how to cook a “2 in 1” soup, in less than 20 minutes of preparation, you have both the soup and the meat dish. Delicious soup: How to cook squash soup with shrimp and meat rolls Shrimp and meat roll squash soup cuộn first Prepare the ingredients Use a scraper to peel off the squash skin, then wash 1/2 of the squash under the tap. Next, use a knife to cut the squash lengthwise into large, long pieces. Add 1/2 teaspoon of granulated salt to 600ml of water, stir to dissolve and drop the chopped pumpkin pieces to soak for 5-7 minutes. After soaking, wash the squash with water and dry. Cut the squash lengthwise! You cut off the roots, remove the yellow, shriveled leaves of the scallions and coriander and then wash them. Chop about 3-4 scallions and cilantro. The remaining onions put in a pot of boiling water or old hot water and cook for 2-3 minutes. Peeled garlic, minced. Peel carrots, wash and cut into bite-sized pieces. You can prune the carrot flowers if you want the soup to be more beautiful. Prune the flowers like this if you want. Dried shrimp you wash, soak in warm water for about 5 minutes to soften the shrimp. > With fresh shrimp, you can refer to the preliminary processing here. If using fresh shrimp, after preliminary processing is complete, you mince the fresh shrimp meat. 2 Mix meat – shrimp In a bowl: 100g minced pork, minced shrimp, minced cilantro, 1 tsp salt, 1 tbsp sugar, 1 tbsp seasoning, and 1 tsp ground pepper. Mix thoroughly to combine ingredients. Mix shrimp, pork with spices Next, you spread each piece of pre-prepared squash on a cutting board, scoop 1 tablespoon of the shrimp-meat mixture, place it in the middle and roll it up, and then tie it with a thin onion leaf. You repeat this operation until all the bowl of meat – shrimp has been mixed. 3 Cook soup You put about 2 teaspoons of cooking oil in the pot and saute the minced garlic. When the garlic is fragrant, add the dried shrimp and stir for about 2 minutes over medium heat. Then, put about 800-1000ml of water into the pot. Cover and bring to a boil. When the soup pot is boiling, add chopped carrots and squash rolls wrapped with shrimp and meat, add 2 teaspoons of fish sauce, reduce heat and cook for about 10 minutes. Before turning off the stove, add 1/2 teaspoon of pepper and chopped scallions, season to taste and stir the soup well. Don’t forget to taste again to see if the broth is just right before turning off the stove! So you have finished the squash soup with meat – shrimp already! Pour the soup into a bowl, pick up the squash rolls wrapped in meat – shrimp on a plate, prepare another bowl of chili fish sauce, and have a meal that is both cool and relaxing! Squash rolls with meat – shrimp is both delicious and cool Wish you success with how to cook this squash and shrimp soup! According to the Vietnamese life

Khanh Hoa newspaper reported, after more than 1 year appearing in Khanh Hoa, Japanese gourd proved to be very suitable and a good choice in the process of crop transformation of farmers. Mr. Paul Edward, Director of Capsi Food Company Limited – an enterprise that has planted 340 Japanese gourds, said: After nearly 2 months of planting, the trees have started to bear fruit. Each string can bear fruit continuously for 6 months. In total, one life cycle, one gourd gives 8-12 fruits, each weighing from 9-12kg. Not only in terms of productivity, in terms of proper care and technical process, the quality of the gourd is large and round. The gourd weighs 9kg. (Photo: Khanh Hoa Newspaper) After harvesting, the enterprise will process the gourd by cutting it into 3mm thick and 3cm wide strips, then dried and packaged. Part of it is sold to the domestic market, while most of it is exported to Japan and China. Country. Dried gourd fiber is used in cooking. It is expected that the domestic price of dried gourd fiber can reach 1 million VND/kg. Unique style of ‘putting money in a bucket, getting things in a pot’ during Covid-19 Nguoi Lao Dong Newspaper reported that, in the face of complicated developments of the Covid-19 epidemic, many home-based small businesses in the 7.2 ha temporary market in Vinh Phuc (Ba Dinh, Hanoi) have devised a way to put food in. The buyer then puts the money in the bucket next to it to limit contact and crowd gathering. People who come here to buy goods must stand behind the barricade, not be in close contact and must keep a minimum distance of 2m. Disinfectant water is placed in front of the door by many home-based small businesses for guests to use. Strange dish ‘crawfish on the tree’ of the people of Lang Speaking of Lang Son cuisine, in addition to humiliation, roast duck, and roast pork, there is also a rustic dish with the taste of the mountains and forests of the Tay and Nung people, but not everyone knows it, which is “forest shrimp”. According to Dan Tri newspaper, this strange dish is delicious, but the price is quite high, about more than 300,000 VND / kg and not always available. “Forest shrimp” clinging to trees. Called “forest shrimp” because this species has a similar shape to shrimp but belongs to the insect family. “Forest shrimp” has a small size, which is as big as an adult’s little finger. This species has locust-like legs, the whole body is gray in color, slightly pale. It is from their strange shape and habit of preferring to live in places with a humid climate, dense trees, or shelter in large tree holes that only exist in the deep forest that people give them a strange name. wild shrimp”. The sticky rice shop has a weird name but the food is absolutely delicious This sticky rice shop has the real name Xoi Man, but most customers call it “sticky rice mortuary”. Explaining the strange name, Mr. Luu Bao Minh, the owner of the sticky rice shop, shared on GiadinhNet: “In the past, the restaurant was located on the corner of Nguyen Tri Phuong and Tran Phu streets, but since moving here, it is located near funeral homes and shops. Selling boxes, funeral services, hospitals, so the restaurant is named like that. The sticky rice shop is a car with a glass cabinet that looks like a bread cart that is often seen on many streets in Saigon. The pot of sticky rice is mounted on a gas stove placed in the car, the sticky rice is always smoky. The shop only sells salty sticky rice. In addition to the main ingredients, which are sticky rice, sausages and cotton balls, there are also onion fat and fried onions to create aroma and round taste. Another plus point is that the shop sprinkles more crushed peanuts, creating a strange taste because salty sticky rice is rarely used by this ingredient. Another interesting thing is the unique way of eating, sticky rice will be wrapped in fresh banana leaves into long rolls like Tet cakes. Where guests eat, tear the banana leaves there, absolutely do not use a spoon. Strangely, banh cuon filled with broth in Cao Bang If the light rolled in many places is just a layer of powder coated, added inside with meat, wood ear dipped with fish sauce, Cao Bang rolls are completely different, served with a bowl of bone broth. Cao Bang people consider banh cuon eaten with bone broth as a specialty, a rustic breakfast gift for generations. When eating, the cake will be submerged in a bowl of soup with a little chili, sour bamboo shoots. Instead of sweet and sour fish sauce, Cao Bang rolls are eaten with clear bone broth with chili and bamboo shoots soaked in honey, so this dish is also known as “banh cuon soup”. This is a way to distinguish it from other regions such as banh cuon Phu Ly (Ha Nam), banh cuon Thanh Tri (Hanoi). The farmer who planted a strange jackfruit seed did not get enough fruit to sell According to Dan Tri newspaper, old farmer Nguyen Minh Trang (70 years old, in Vi Dong commune, Vi Thuy district, Hau Giang province) is known as the “father” of the red-fleshed jackfruit tree in the region. Mr. Trang was the first to bring this strange variety of jackfruit to the locality to plant, and also a seller of jackfruit seeds to his relatives. This type of jackfruit has brick red citrus, sweet taste, both chewy and crispy. On an area of ​​1.5 hectares of jackfruit is being harvested, each month Mr. White can collect up to 4 tons of fruit. Because the price of jackfruit is very high, at 70,000 VND/kg, Mr. White can pocket up to 3 billion VND each year. Ca Xiu – a unique specialty only in Kien Giang Ca Xiu is a unique specialty in Ha Tien (Kien Giang). According to Knowledge and Life, the appearance of ca Xiu is quite similar to bivalve seafood, but also like insects with long and large antennae. Diners, when they see the coffee bean, have a feeling of fear, not daring to touch chopsticks. Ca Xiu is a unique specialty in Ha Tien (Photo: IT) Not only has a fancy shape, this dish also makes people curious about its taste. When catching Ca Xiu, people bring salt similar to the three-knot salt. From salted coffee, people have created many delicious and attractive dishes. Strangely, the market in Yen Bai is priced at 5,000 VND According to the Vietnam Agriculture Newspaper, the “5,000” market is located along Highway 32 from Van Chan to Nghia Lo town, Van Chan district, Yen Bai province. Here, the highlanders sell agricultural products and local products at the price of 5 thousand VND. According to longtime traders, the market has been established for more than ten years. Because it has no name and has not been planned as a people’s market, people and passersby call it a 5,000-dollar market or a one-price market. Market 5 thousand is not only meaningful in terms of commerce but also a cultural address that attracts tourists near and far because of the simple, rustic and genuine human factors here. Hanh Nguyen (Synthetic)

Materials to prepare: – 1 onion – 1 carrot – 3 potatoes – 200g of vermicelli – 226g thin waste beef (or bacon) – 8 pieces of peas – 1 tablespoon vegetable oil (or rice bran oil or rapeseed oil, …) Make seasoning: – 2 cups dashi (Japanese-style soup stock) – 4 tablespoons of mirin – 4 tablespoons soy sauce – 2 tablespoons sake – 1 tablespoon sugar Doing: – Cut the onion in half and cut into small pieces about 1.3 cm. – Peel the carrots and cut them into small pieces about 2.5 cm. Slicing the carrots diagonally will help you cook faster and the carrots will soak up the seasoning. – Cut each potato into quarters. Use a knife to remove the sharp edges of the potato to create smooth corners. Soak potatoes in a bowl of water. – Prepare peas. – Boil a small pot of water and add a pinch of salt. Pour in the peas. – Cut vermicelli in half and put it in a pot of boiling water for 1 minute. – Drain the water, drain the vermicelli and set aside. Slice the beef into 3 thin pieces. – Put a large pot on the stove, pour oil into the pot, put on medium heat and sauté the onion. – Put the beef in and cook until the beef is no longer pink – Put the potatoes in the pot. – Put carrots and vermicelli into the pot and mix well – Pour in the dashi water, cover the ingredients in the pot. – Close the lid. After boiling, use a skimmer to skim off the scum and foam. – Add sugar, soy sauce and mirin. – Mix well and cover the pot lid on the ingredients. Cook on low heat for 12-14 minutes or pierce the potatoes with a skewer. – Turn off the stove and take out the noodles. Leave the lid on for 30-60 minutes before eating. Cold food will infuse the flavor more. – Put the blanched peas in the pot and cover to reheat, over medium heat. Bring the pot to a boil, reduce the heat and let it simmer for a few minutes. – Turn off the stove and pour the beef stew with potatoes on a plate. – Eat beef stew with potatoes with white rice, Japanese egg soup or grilled mackerel, chilled tofu. You can store leftover beef and potatoes in an airtight container or pot and store in the refrigerator for up to 3-4 days.

The taste of noodle soup in Soc Trang is different from other places, because it is a harmonious combination of ingredients and the way of food preparation of local people. The essence of this dish is the broth – a soup made from a blend of fish sauce, lemongrass and wormwood noodles (a tuber similar to turmeric, but smaller and darker in color). The commonly used fish sauce are locally available ones such as: choke fish sauce, snakehead fish…; Particularly, Khmer people often cook with beef sauce… Also wormwood noodles, lemongrass are used to remove fishy smell and create a special fragrance for the broth. However, in order to be able to cook a pot of broth that is both delicious and fragrant, the kitchen often combines many types of fish sauce, including the Khmer’s specialty beef sauce and the local fish of the South in one cooking process. quite complicated. Fish sauce is processed separately, cooked and only filtered for clear water. Then, this broth is cooked with lemongrass and wormwood noodles for a period of time when the cook feels the flavor blend. Then, the cook adds coconut water to make the broth more sweet and clear. Using coconut water in soups is a familiar cooking method of the Kinh people in the Southwest region. As a result, the broth has its own flavor, aroma and clarity than vermicelli. The ingredients for the noodle soup are also processed quite elaborately, of which there are three main parts: boiled snakehead fish, meat removed, and bone removed; Boiled ground cloves with skin removed and roasted pork cut into pieces – a familiar dish of the Chinese. The crispy, greasy skin and the five flavors in the roast pork make the noodle soup more attractive. Besides, noodle soup is also served with a variety of vegetables such as bean sprouts, chives, grated morning glory, grated banana, herbs, laksa leaves to round out the flavor. When enjoying, diners can add a little lemon, chili, fish sauce for more flavor. It can be said that Soc Trang noodle soup is very easy to please gourmets. In Soc Trang, it is not difficult to find delicious noodle soup shops such as: Ca Dong, Cay Long, Thao – Phu Loi, Ms. Hanh, Mrs. Xim…

RESOURCES (for a serving of 6 people) – Large snails: 1kg; – Small screws (stone screws, screws): 1kg – Raw spring rolls: 150g; – Pork bones: 300g (choose flying bones or lumps to make the water clear and sweet); – Noodles: 1.5kg; – Tomato: 300g – Tofu: 4 covers – Vinegar suddenly: 150-200ml; – Fresh chili, dried chili: 1 fruit (or replace it with satay) – Perilla, fresh onion, dried onion, raw vegetables served (thinly sliced ​​bananas or herbs of all kinds) HOW TO MAKE Snail Noodles at Home Step 1: Prepare ingredients Wash vegetables. Dried onions, peeled, smashed and chopped. Perilla, finely chopped scallions for each type. – Make chili sauce: Chop dried and fresh chili peppers, put them in a steaming pot with a little cooking oil or you can sauté scallions with a little oil, then add satay to the island to make it fragrant. – Fried beans: Cut the beans into small pieces, put in a basket to drain and then deep-fried. – Tomato cut areca, saute 1/2 dried onion and cook for color with 1 teaspoon of salt and seasoning; – Preliminary processing of snails: The purchased snails are soaked in water to wash the rice for at least 1 hour to remove dirt and viscous, you can cut into a very spicy chili so that the chili quickly opens its mouth to release dirt. Then wear gloves to rub the snails, change the water several times to clean the snails. Boil the water, drop the snails in with a little white salt, the snails boil again, then turn off the heat, pour the snails into the basket to drain (remember to keep the snail broth as broth) and then stir the meat at the top of the snails and belly. The edible yellow snails are kept, the white belly containing many baby snails is discarded. Wash the snails to remove the viscosity, fry the remaining 1/2 dried onions, add 2/3 of the snails and stir-fry with 1 teaspoon of fish sauce until fragrant. Step 2: Prepare noodle broth – Pork bones are washed, boiled and then poured out the first water, rinsed the bones and then put 1 liter of cold water into the bone broth on medium heat, when the bone water boils, reduce the heat, skim off the foam, let the bones come to a simmer. Bone broth is clear, not cloudy. – After simmering for about 1 hour, remove the bones, decant the water mixed with the snail broth. Put the sautéed tomatoes into the pot of broth, season to taste. Step 3: Make snails grow The remaining 1/3 of the snails are chopped, mixed with raw ham and 1 part of perilla leaves, chopped, molded into equal balls or can be rolled up into small balls and dropped into the pot of boiling broth. When it floats, let it cook for another 2-3 minutes, then take it out in a separate bowl. At this time, just add vinegar and a little chili to the broth, season again so that the broth is full of sour, spicy, salty and sweet flavors. Present: Cover the vermicelli with hot water, put the vermicelli in a large bowl, on top are snails, snails, fried tofu, perilla, finely chopped scallions, and then pour the broth on top. Serve hot with herbs of all kinds, chili or scallions with satay. You can add pork ribs or thinly sliced ​​ribs that have been cooked to make the noodle bowl even more delicious. Good luck with your snail noodle making!

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.

Illustration. Image source: Internet Resources: 1kg baby mussels 3 sour star fruit (200g) 2 tomatoes (150g) 2 sprigs of scallions 2 purple onions. Seasoning: seasoning, sugar, fish sauce, salt, cooking oil. Instructions for making mussel soup with star fruit Making: Soak mussels in water with fresh chili for about 30 minutes, then wash and dry. Put the mussels in a saucepan, pour a bunch of water, bring to a boil, when the water boils, the mussels open their mouth, add 50ml of cold water, stir the mussels and stir, remove the mussels, pour the water into the bowl and filter the water to remove the sand residue. You put the mussels in the treatment to get the intestines and wash, set aside. Peel off the edges of star fruit, slice 0.3cm. Sliced ​​orange tomatoes. Scallions, root removed, finely chopped. Peeled onion, finely chopped. Put the saucepan on the stove, add a tablespoon of cooking oil, bring to a boil, add the dried onions and saute, stir-fry the mussel intestines, then add the tomatoes to the island. After 3 minutes, pour in filtered mussel water, you can add cold water depending on the needs of the family’s soup. Bring to a boil, when the water boils, add the star fruit. Wait for the water to boil again, season with 2 teaspoons seasoning, 1/2 teaspoon salt, 1/2 teaspoon sugar. Ladle into a bowl, sprinkle with finely chopped scallions. Mussel soup cooked with tomatoes, along the mosquito net Illustration. Image source: Internet Resources: 1kg mussel shell 1 tomato 1/3 pineapple 2 vertical nets (mint) Lettuce, green onion, lemon 2 teaspoons soup powder ½ teaspoon sugar 1 tablespoon fish sauce Making: Buy mussels to soak for half a day or soak for about 1 hour with water with a few chopped fresh chili peppers to let the mussels release all the dirt. Put the mussels in a pot of boiling water, take out the mussels, to settle the clear water. Treat the mussels to remove the intestines. Tomato tonic areca, pineapple cut into bite-sized pieces. Along the mosquito net (mint), remove the fiber, then squeeze with a little salt. Green onion leaves washed and finely chopped. Put the pan on the stove, fry the minced purple onion, pour in the mussel meat and stir fry with 1 teaspoon of soup powder, put the mussels on a plate. Still taking the old pan, sauté minced purple onions and lightly sauté the tomatoes. Pour the sautéed mussel meat and tomato with pineapple into the pot of filtered mussel juice, add 1 teaspoon of soup powder, ½ teaspoon of sugar, bring to a boil, drop along the net (mint), squeeze the juice of half a lemon into it. Turn off the heat, add 1 tablespoon fish sauce, drop laksa leaves and green onions.

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.

On average, a bowl of banh chung here is about VND 40,000 to VND 100,000, the special part of whole cake can be up to more than 200,000 VND, making many people “terrible”. This is also the legendary bowl of banh chung that Saigon’s playboys often whisper to each other. According to many diners, the quality of the food here is very good, the crab ingredients are inherently expensive, carefully selected, so the price of 220,000 – 240,000 VND is acceptable. Especially when the bowl of banh chung is full, with the attractive red crab displayed, it is difficult for anyone to hold back. However, this giant bowl of banh chung is not sold much. Most customers come to the shop to choose a small portion for less than 100,000 VND, which is affordable and healthy, with the crab meat being separated. “Currently, the most consistent bowl of Banh Canh I sell for only 100,000 VND/big bowl including spring rolls, meat, pork loin and crab pieces (half of a fish with the shell intact). And the bowl of banh cano costs 240,000 VND, which is very rare. Selling at those prices every day must be too cheap because of the popular soup cake,” said Ms. Phuong. Each fiber of soft white crab meat brings the typical fresh and sweet taste of seafood mixed with hot, fragrant soup. The tough, chewy bread is evenly absorbed in the broth, making it difficult for anyone to resist. The accompaniments such as pork rolls, fish balls are quite good quality when the big, meat-filled pieces are simmered very easily. Cha fish is very sweet and when eaten, it feels like authentic fish meat, not mixed with too much flour like some places still sell. You can order a normal portion without crab but only fish cakes, spring rolls, crab meat with prices ranging from 40,000-80,000 VND. This is a very reasonable price for such a “full” serving. However, the minus point is that the shop is on the sidewalk, quite hot in the summer Saigon weather. With such a location and price, it will be difficult to satisfy fastidious diners. (According to GiadinhNet)

Cake mix Mixed rice paper is a delicious, nutritious, and cheap dish, loved by office workers as well as many snackers. Flexible rice paper, combined with many ingredients such as beef jerky, young mango, squid, shrimp salt, tamarind sauce, garlic, chili, laksa leaves… In addition to mixed cakes, you can order rice paper rolls to be delivered. fried, grilled… Photo: Bachuavihe. Addresses selling mixed rice paper with delivery service: Uncle Vien mixed rice paper – Address: Nguyen Thuong Hien, District 3 – Score: 6.5/10 – Price: 25,000-35,000 VND – Recommended dishes: Mixed rice paper, rolled rice paper, mango saladỏi Thuy rice paper – Address: Nguyen Van Dau, Binh Thanh District – Score: 7.1/10 – Price: 15,000-25,000 VND – Recommended dishes: Shrimp rice paper, satay rice paper, steamed rice chà Nhat Quynh rice paper – Address: Ho Thi Ky, District 10 – Score: 7/10 – Price: 15,000-25,000 VND – Recommended dishes: Rice paper rolls, salted garlic, tamarind sauce, cheese phô Beef dry salad Beef jerky salad is one of the attractive snacks loved by young people. When enjoying, you will feel the crunchiness of papaya, rich beef jerky, roasted peanuts mixed with sweet and sour dipping sauce. Photo: T_imlee, tr.minhngoc. Shops with beef dry salad ship to their place in Ho Chi Minh City: Beef jerky salad at Le Van Tam park – Address: Hai Ba Trung, District 3 – Score: 7.2/10 – Price: 24,000 VND Mr. Nam beef dry salad – Address: Nguyen Van Thu, District 1 – Score: 7.4/10 – Price: 24,000-25,000 VND Beef Dry Salad & Mixed Rice Paper – Address: Dinh Tien Hoang, Binh Thanh District – Score: 8.1/10 – Price: 25,000-35,000 VND – Suggested dishes: Dried beef salad, dried squid salad, dried squid mango salad Mixed bamboo Mixed bamboo is a specialty of the Central region, favored by Saigon people. A box of tré, spring rolls, laksa leaves, mango, cucumber mixed with spices. The dish has a blend of the sour taste of spring rolls, kumquat juice, salty from spring rolls, fish sauce and the pungent taste of pepper and chili. You can enjoy it mixed with bread to stay full for a long time. Photo: Cookat_vietnam. Some suggestions for ordering mixed bamboo ships in Ho Chi Minh City: Milk Cock – Address: Nguyen Du, District 1 – Score: 6.8/10 – Price: 40,000-70,000 VND – Suggested dishes: Mixed spring rolls, mixed mixed pork rolls, mixed eggs with quail Mrs. Dao – Address: Rach Bung Binh, District 3 – Score: 6.9/10 – Price: 40,000-70,000 VND – Suggested dishes: mixed spring rolls, special mixed tre Miss Sau – Address: Road No. 8, Go Vap District – Score: 8.1/10 – Price: 40,000-70,000 VND – Suggested dishes: Mixed bamboo (small, medium-large), mixed (small, large) Crab soup Crab soup is a snack that is often found by diners in the late afternoon. The bowl of soup is full of toppings such as crab meat, northern herbs, shiitake mushrooms, shredded chicken, corn, carrots, mixed in a sweet broth, which will help warm your stomach after work. Photo: Maryderoux, Foodholicvn. The delivery addresses of crabs to your place you can refer to: Trang Crab Soup – Address: Van Kiep, Binh Thanh District – Score: 6.5/10 – Price: 12,000-68,000 VND – Recommended dishes: Full crab soup, chicken bone soup, whole pork brain soup Cotton crab soup – Address: Mac Dinh Chi, District 1 – Score: 7.3/10 – Price: 23,000-29,000 VND – Suggested dishes: Small crab soup, big crab soup with North Thao eggs Ut Tuyen – Address: Nguyen Thi Nho, District 11 – Score: 7.3/10 – Price: 20,000 VND – Suggested dishes: Mixed soup, Northern Thao pork brain crab soup Breaking beef zucchini Pha Lau is a dish that pushes the taste buds with many Saigonese foodies. Beef intestines are soaked in greasy coconut milk, dipped with sweet and sour kumquat sauce. You can use it with bread or break instant noodles to firm up your stomach. Photo: Trangnimtron, Ninheating. Break Laurel – Address: Suong Nguyet Anh, District 1 – Score: 6.1/10 – Price: 40,000-60,000 VND – Suggested dishes: grilled fried rice noodles, fried noodles with satay noodles, fried noodles with tamarind Phung Thien – Address: Nguyen Phuc Nguyen, District 3 – Score: 7.2/10 – Price: 25,000-55,000 VND – Suggested dishes: Breaking water noodles, fried noodles with butter, Korean noodles breaking Lau Mrs Thao – Address: Ton Dan, District 4 – Score: 6.2/10 – Price: 25,000-32,000 VND – Suggested dishes: Braised beef, fried rice Tea Tea is a dessert that is loved by many sweet lovers in the hot season. Mist tea, tapioca, red beans, grapefruit are some of the popular cooling desserts in Ho Chi Minh City that you can order to ship home. Photo: Ndh.an, something_food_09. Some addresses to order cold tea in Ho Chi Minh City: Ky Dong Tea – Address: Ky Dong, District 3 – Score: 6.4/10 – Price: 12,000-25,000 VND – Recommended dishes: Mist, longan, jaggery Sticky rice tea Bui Thi Xuan – Address: Bui Thi Xuan – Score: 6.3/10 – Price: 13,000-26,000 VND – Suggested dishes: Beaten green, corn, taro, red beans, sticky white beans My Tea – Nguyen Van Dau – Address: Nguyen Van Dau – Score: 6.1/10 – Price: 15,000-30,000 VND – Suggested dishes: Mixed, nutritious ginseng, red beans, beaten green, corn, taro

Ingredients for vegetarian noodle soup: – 300 grams of soybeans – 100 grams of peanuts – 10 sheets of white tofu – 100 grams of shiitake mushrooms / dried incense – 300 grams of fresh straw mushrooms – 1 kg of ripe tomatoes – 1 baro onion – Lemon, chili, cooking oil, cashew color, raw vegetables – Vegetarian seasoning powder, pepper, salt, monosodium glutamate, sugar Main ingredients include soaked beans, straw mushrooms, shiitake mushrooms, vegetarian seasoning maggi Cooking ingredients for vegetarian noodle soup: Step 1: Prepare the main ingredients 1. Soybean water: Soak the mixture of soybeans and peanuts overnight or from 6 to 8 hours. After soaking, the bean mixture is washed, pureed, and filtered to get the water. Usually get about 2 – 2.5 liters of bean juice. Tomato sauce 2. Tomato sauce: Washed ripe tomatoes, remove stems, cut into 8 segments to stir-fry for sauce. Baro onion (medium or small) washed, chopped, sauteed with a little cooking oil, then add the tomatoes and stir-fry with a little salt, stir-fry until the tomatoes are soft and the sauce from cooked tomatoes has a thick consistency, then turn off a kitchen. If you like to eat a larger piece of eggplant, leave about 2-3 fruits, cut into 4-6 depending on the size of the fruit, stir-fry, and put it in the broth last. Shiitake mushrooms soaked in bloom, cut lengthwise and fried until golden 3. Processing mushrooms and tofu: Wash shiitake mushrooms, soak them, squeeze out the water, cut them into 3-4 depending on the size of the mushrooms, fry them until golden brown with a little cooking oil. Straw mushrooms, peeled off the root, cut into 4 or cut lengthwise depending on the size of the mushrooms, sauteed with cooking oil, baro onions and a little seasoning. Tofu: 10 beans, cut into squares (1 cover cut into 10 pieces) fried evenly. Tofu cut into square pieces and fried until golden brown on all 4 sides Stir-fried sliced ​​straw mushrooms with baro onions How to make vegetarian noodle soup: 1. Broth: – Put the soy sauce into the pot, let it low heat, cook while stirring, do not settle because it is easy to burn / burn the bottom. Freshly ground bean juice – Boil the bean water, remove the foam, turn off the stove to let the water cool down (still warm at 70-80 degrees), slowly pour out all the tomato sauce (tomato juice is still warm about 70-80 degrees). Do not stir, cover for about 5 minutes to precipitate, if you like a lot of sour, you can add a little tamarind juice, you can use tamarind juice. – Open the lid of the pot of broth, see that all the rice is floating on the surface, turn on the low heat, use a shovel to stir the pot from the bottom to avoid burning under, season to taste, I usually only use vegetarian seasoning with mushrooms. If you don’t have seasoning, use salt, monosodium glutamate, and sugar. Filtered bean juice, squeezed – After the broth is seasoned, boil again, then add the shiitake mushrooms and fried tofu to cook together, remove the foam, cook for 5-7 minutes to absorb then you can enjoy. At this time, add a few large pieces of sautéed tomatoes. 2. Raw vegetables: Depending on your preferences, you can use mustard greens, so add a few herbs including basil, perilla, fish paste, marjoram. Step 3: Presenting vegetarian noodle soup: The finished product is very eye-catching and delicious – Fresh vermicelli noodles, pour boiling water, put in a bowl, scoop out the straw mushrooms, sprinkle some cilantro and then scoop the broth of shiitake mushrooms and beans on top and enjoy. Wish you success with delicious vegetarian noodle soup!

Southern beef noodle soup is a typical dish with 2 main ingredients from fresh vermicelli and beef of the culinary culture in the South. Vermicelli is mixed with vegetables, beef, fish sauce mixed with some other ingredients to form a delicious dish and is very suitable for hot summer days. Thu Uyen (Hanoi) shared that when making dishes with Nam Bo fried beef noodle soup, your favorite is the combination of many colors and flavors of this dish. The special thing when eating Southern fried beef noodle soup, you will feel all the flavors of heaven and earth because this dish is served with a lot of vegetables. “It’s a dish that when you think of it, it is beautiful and fragrant with full of harmonious colors. Next is the ingredients that make it not fussy, does not require high technology, but when ordered If you put it all together, it’s a work of art.” – Thu Uyen added. You only need to spend about 30-40 minutes from preparing ingredients to presenting, you have a delicious bowl of vermicelli that is easy to eat, can be used for breakfast or main meal. Below is the recipe for cooking dishes according to the instructions of the beautiful 9X Thu Uyen. Resources: – Beef – Crushed roasted peanuts – Fresh noodles. – Bean sprouts – Dry onion – Herbs (basil, lettuce, marjoram…) – 1 small onion, 1 cucumber, 1 carrot. – 1 clove of minced garlic, 2 through chili. – 1 lemon. Seasoning: salt, pepper, sugar, fish sauce, seasoning, cooking oil. Making 1. Preliminary processing – Thinly sliced ​​beef, marinated with 1 teaspoon minced garlic, 1/2 teaspoon pepper, 1/2 teaspoon seasoning, 1 teaspoon fish sauce, 1 teaspoon cooking oil, let it soak for about 10 minutes. – Onions cut areca zone. – Clean herbs, cut into small pieces. – Cucumbers are washed, cut into fibers, washed and cut carrots. 2. Processing Photo: Thu Uyen. – Fry 2 tablespoons of minced garlic, add onions and saute on high heat, then pour the beef into the pan, stir-fry quickly, the beef is just cooked, then turn off the heat. – Sliced ​​onions, sauteed. – Make fish sauce: Mix the juice of 1 lemon, 2 tablespoons of sugar, 2 tablespoons of fish sauce, 2/3 bowl (eat rice) cooled boiled water, 1 teaspoon minced chili and 1 teaspoon minced garlic. When eating, arrange the ingredients of herbs, bean sprouts, cucumbers, carrots, and stir-fried beef in a bowl with fresh vermicelli, sprinkle roasted peanuts and fried onions on top and then add fish sauce. Housewives who want to show off their skills in the kitchen, try to make this dish, delicious from the first time!

Beef vermicelli combined with pork skin rolls, floating fat, crab cakes or beef balls… brings delicious flavors, awakening the taste buds of foodies. No need to spend time cooking, you can go to the following restaurants to buy takeout or order online and you will be served quality meals at home. Co Cuc beef noodle soup Every afternoon, Nguyen Van Troi market becomes a culinary paradise for many people. Here, Co Cuc noodle shop is popular with young people because of its eye-catching presentation. Vermicelli has a combination of lean spring rolls, tendons, and beef fat. The restaurant’s beef fat is the floating fat with a bit of meat on it. Lean ham is soft, not as big as pork belly. Diners commented: Nhan Do: “The broth is fragrant, sweet, and rich. Cha is delicious, the tendons are both soft and crispy, the fat is attached to each slice of meat, served with fresh vegetables, so it is not sick”. Hukha.foodaholic: “The broth is rich, sweet from the bones, fragrant with cilantro, lemongrass. The meat is stewed soft. The satay is crispy and spicy, but sometimes it goes stale if the restaurant is left out for a long time.” Ms Nhu’s beef noodle soup The shop attracts customers with beef noodle soup modified with floating fat. The pot of broth is smoky, fragrant, with a fancy layer of fat floating on top. The shop has beef and pork fat. Beef fat is soft, fatty, melts in the mouth, crispy pork fat is more chewy. When eating, diners dip a piece of fat with satay with lemon juice mixed with fish sauce. Diners commented: Lanwiththi: “This dish is a bit high in fat. Mixed bowl with encrusted, spring rolls, tendon, pork belly, floating fat. The floating fat has a light fat, but it’s tough to eat. The broth is rich. The price is good compared to the taste. downtown location of the restaurant”. Hukha.foodaholic: “She cooks Southern-style Hue beef noodle soup, rich but not strong in flavor. Soft and fatty beef fat enjoy with strangely delicious vermicelli, but will quickly get bored with those who don’t get used to it. I consulted online. The owner advises not to eat this dish often.” Hue Gia Hoi beef noodle soup The restaurant’s bowl of beef noodle soup stands out with pork skin rolls that are rarely found anywhere else. In addition, you can choose marrow or oxtail, sausage, beef balls, tendons, spring rolls, spring rolls or crab cakes… to make the meal more quality. Diners commented: Thu Huyen: “The pork skin rolls are fragrant, crispy outside, chewy inside. The broth is not too rich. Satay, fish sauce are combined harmoniously to increase the flavor”. Ansapsaigon: “Thick piece of beef, delicious yellow beef tendon, delicious pork skin rolls. The broth is just flavorful, not too strong of the fish sauce. The quality is okay in the price range”. Anh Duong Nguyen: “A bowl of vermicelli is priced at VND 44,000 including cartilage, tendon, ox tail, rare beef and pork skin rolls. If you order an extra piece of pork roll, the price is VND 20,000 / 4 pieces. The broth is rich in flavor. Those who have a light taste should enjoy it with raw vegetables, squeeze lemon and add satay.” Hue beef noodle soup 149 The beef noodle shop has a diverse menu with crab cakes, beef rolls, pork rolls, pork rolls, rare beef… The broth is rich, fragrant with lemongrass, with a slight smell. If eating at the restaurant, vegetables and prices will be available. For diners to buy, the shop prepares raw vegetables to eat. Diners commented: Thu Huyen: “The highlight of the special bowl of vermicelli is the 3 types of pork, beef, and crab rolls. It’s delicious and quite large. The taste of the broth is not too impressive. The shop actively serves large bowls, so you need to tell the staff. if you eat a small bowl”. Foodee_f97c27d8: “The vermicelli with spring rolls and rolls is as big as the reviews I read online but it doesn’t have any special taste, the broth is quite light. Staff attitude is not friendly. Price is high compared to quality”. How to make Southern standard beef noodle soup Southern beef noodle soup is a familiar dish of Vietnamese people. This recipe helps you have an attractive bowl of vermicelli with marinated beef.

1. Tofu 200gr 2. Bean sprouts 100gr 3. 2 branches along the moth 4. Pineapple 1/2 fruit 5. Tomatoes 2-3 6. Tamarind or crocodile 2-3 fruits 7. Coriander, herbs, chili pepper A few (quantity depends on preference) 8. Seasoning: Salt, Seasoning A little bit Steps 1. Preliminary preparation of ingredients 2. Cooking soup Prepare materials 1. Tofu 200gr 2. Bean sprouts 100gr 3. 2 branches 4. Pineapple 1/2 fruit 5. Tomatoes 2-3 fruits 6. Tamarind or crocodile 2-3 fruits 7. Coriander, herbs, chili horn A little (quantity depends on preference) 8. Seasoning: Salt, seasoning A little Tomorrow is the 1st of the 4th lunar month, if you have a habit of fasting on the first day of the month and the full moon day, then the vegetarian and sour soup that we suggest in this article is just what you need! How to cook vegetarian sour soup Vegetarian Soup (Illustrated) first Prepare the ingredients Wash tofu, drain and cut into small squares to eat. The cilantro, herbs and horny chili, the sisters also washed and cut into small pieces. Bean sprouts washed. Tomatoes are washed and cut into pieces. To save time, buy pre-peeled pineapple, then just wash it and cut it into small pieces. Cut the pineapple like this! With the mosquito net, please wash it, then use a knife to strip the skin and cut into bite-sized pieces. Then, soak the mosquito net with diluted salt water for about 20-30 minutes to release all the plastic along the mosquito net. Take out the mosquito net into the basket and then gently squeeze it with salt, then soak it in clean water for 15 minutes. More carefully, you can blanch along the mosquito net with boiling water for about 2 minutes if you are afraid of itchy tongue when eating. Don’t forget to wear gloves so you don’t get itchy! Beveled along the net like this for easy eating 2 Cook soup Put about 2 teaspoons of cooking oil in the pot, wait for the oil to be hot, then add the pineapple and tomatoes, stir-fry for about 1 minute. Add 1 teaspoon of seasoning, 1 teaspoon of salt and stir well. Stir-fry tomatoes and pineapple first to make the soup more sweet and sour Next, you pour into the pot about 600ml of water with 2 tamarind or crocodile, stir well, cover the lid, turn up the heat to bring the soup to a boil. Finally, add the tofu, bean sprouts and herbs and chili to the pot. Season to taste, let the soup boil for about 30 seconds, then turn off the heat. So the sisters have finished cooking a bowl of vegetarian and sour soup. Ladle the soup into bowls and enjoy! Without meat, this bowl of sour soup is guaranteed to make the rice pot fly in the blink of an eye With these information and suggestions, hopefully you will have one more suggestion in the list of vegetarian dishes as well as summer sour soup! According to the Vietnamese life

Illustration. In addition to the vermicelli that is smaller than the traditional Hue beef vermicelli, in the broth mixture of Phan Thiet beef noodle soup, there is no fish sauce and no rolls of any kind. In return, when cooking the broth, people often add something called beef curry to create flavor and after the noodles and broth are scooped into the bowl, people sprinkle some roasted peanuts on top, adding more. Crispy, fragrant part for a bowl of vermicelli. The special thing to create the flavor of beef noodle soup is the secret to marinating beef. The type of seasoning, dosage and marinating time will create a delicious dish with fatty, warm and tender beef just right when eaten. Along with the accompanying ingredients such as bean sprouts, bananas, spinach, herbs and squeeze a little lemon to create a scent that stimulates the taste buds, enhancing the uniqueness and deliciousness for all customers. For the people of Phan Thiet, beef noodle soup is a familiar dish. The beef noodle shops here, whether big or small, new or old, are almost always crowded. Some addresses can be mentioned such as breakfast restaurants on Tuyen Quang street, Thu Khoa Huan street, Le Hong Phong alley beef noodle shop (near old Phan Thiet station) and most recently Phan Thiet beef noodle soup at Phu Long market. … Visitors to the coastal town remember to enjoy Phan Thiet beef noodle soup, a rustic and gentle dish like the coastal people.

Advantages of yachts Professional staff attitude My first impression was the warm welcome from the staff. To get to the cruise, guests have to take a speedboat to the middle of the bay. When the ship approaches the yacht, staff such as chefs, receptionists, bartenders… all stand out and wave to welcome guests. This is a professional gesture, easy to win sympathy. During the time on board, the staff also support customers enthusiastically and pay attention to the smallest details. The behavior and attitude of the staff is the plus point of the journey. Beautiful design In fact, the 5-star yachts on Lan Ha or Ha Long Bay now have a luxurious design, different from the old-fashioned bay cruise ships. Walking 3 floors of the yacht, you will find enough angles to take pictures of “fire”. Guests can also go to the deck to check-in the pool or pose with the beautiful bay in the background. Luxury yacht space, many beautiful photo angles. For those who prefer a little more “sexy” photography, the bathroom is definitely worth a try. The bathtub is located right next to a bay view window. Just a little alignment, a sexy photo with the natural space behind is not difficult. Beautiful and delicious “fine dining” meal At dinner, guests will experience fine dining with dishes such as oysters, abalone soup, grilled shrimp… In my opinion, seafood is fresh and delicious. The processing method is not too traditional, suitable for modern people. Delicious, beautiful dinner, suitable for those who like to take pictures of food. The plus point of the meal is the beautiful decoration. Tourists who have the habit of showing off their photos before a meal will surely like “both eyes and stomach” when the dishes are presented. Diverse experiences During 2 days and 1 night on the cruise, you can choose to join a cooking class, practice vovinam or kayak, explore caves… In general, with a leisurely schedule, this is enough for you and your loved ones to experience. However, for families with young children, these activities are not very suitable. Unsatisfied things Weak phone signal If you are looking for a place completely separate from daily life, a yacht is definitely a great choice. However, for those who still need to update news and work, this is an unnecessary experience. Weak waves are what makes many travelers uncomfortable while on cruises. Of course, the weak phone signal is not the yacht’s fault. This is something you have to learn to accept as you go deeper into the bay. However, this also makes the experience of many customers less pleasant. Not vibrant You can see the luxury yachts bobbing in the music on the film. However, this is not something you can see when traveling on cruises in Vietnam. Most tourists go on a cruise to relax. In addition, despite the discount compared to before the epidemic, the fee for 2 days and 1 night on the cruise is still relatively high (about 2.7 million VND/adult). Therefore, most of the guests on the yacht are families, honeymooning couples, relaxing… Quite a few groups of young people choose yachts. Life on a yacht is not as exciting as it is in the movies. Therefore, before deciding to choose this form of tourism, you should put aside the vibrant images often seen on movies. Life on the yacht passed quite gently and smoothly. Even the bar on the deck is not very lively at night. At about 0:00, the music was turned off to avoid disturbing other guests. Buffet is not diverse The “fine dining” meal is a plus for the cuisine on the cruise, but the buffet is not worthy of the “5 star” title. Quite a few options for the lunch and breakfast buffet. The food is not too special, repeating dishes such as corn soup, fried noodles, fried squid… You should choose a 5-star yacht if you belong to the following groups: – Family on vacation – Couple on vacation/honeymoon… – People who like to check-in luxurious and sexy space – No seasickness (in fact, the cruise is relatively quiet) – No work pressure related to phone, laptop…

In this article, we will tell you how to properly prepare the mosquito net, without causing itchiness at all. How to prepare along the mosquito net First, you wash the mosquito net under running water to remove all dirt and sand. Next, use a knife to remove the outer fibrous skin, the same operation as stripping the green banana peel. Stripping the bark along the mosquito net is quite simple, not difficult at all. Then, you use a knife to cut off the curved edge of the net, and at the same time strip the shell on the inside. When you cut off the curved edge, the old fibrous sheath on the inside of the net will peel off on its own, if present. Cut the vertical bar into bite-sized pieces. You should cut in a tapered way, because along the mosquito net is very porous and watery, cut the bevel to make it easier to squeeze and absorb the spices along the net. Cut it like this! After you cut the mosquito net into small pieces, add 1 teaspoon of granulated salt to the part of the mosquito net that has just been cut and mix well, for about 15 minutes. During that time, please prepare a bowl of ice cold water, wait for it to marinate along the net with salt, pour the bowl of ice water into it, rub it vigorously with your hands for about 3 minutes and then squeeze it out. Rubbing along the net in ice cold water Finally, you boil 1 pot of water and put it in the pre-heated net for about 2 minutes. After grinding, drop the mosquito net into a bowl of ice water to keep its crispiness along. At this point, you have completed the preliminary processing along the mosquito net! Doing it this way, you can rest assured that when cooking the mosquito net, it will not cause an itchy mouth. You can also wear gloves when preliminary processing along the mosquito net, but so stripping or squeezing along the mosquito net will be a bit difficult. If you do not use gloves, after preliminary processing is complete, rub your hands with a little unsweetened fresh milk and a little sugar. Rub your hands until the sugar in your hands dissolves, then rinse with cold water. This way, your hands will completely no longer feel itchy. With these information and suggestions, hopefully you will have delicious summer dishes with mosquito nets without fear of itching! If you eat a mosquito net that has not been prepared well, but you have an itchy mouth, what should you do? – Drink plenty of water: Water helps the mouth and throat to wash away the itch-causing substances in the mosquito net, quickly eliminating toxins from the body. So drinking plenty of water can ease the itching you’re experiencing. Rinse your mouth and throat with warm salt water: Warm salt water is a simple, easy-to-mix water, but it is an effective remedy for many diseases of the mouth and throat. When you are allergic to eating along the mosquito net, you can use diluted warm salt water to rinse your mouth and throat several times to reduce the burning sensation on the roof of your mouth. According to the Vietnamese life

“For every layer of lemongrass, there is a layer of fish, bacon, green banana, chili, fresh pepper. Add stock, soy sauce, oyster sauce, salt and fish stock for 2 hours and then rest. When it’s almost time to eat, store it again. The water is almost dry, teacher u teach braised fish twice to be delicious. The piece of fish and bacon is only when eating the outer layer is dry and solid, but the bite is soft and the mouth is happy.” Reading the description of Ms. Trang, the food-loving women in the forum were all flustered by recalling the taste of childhood and homeland hidden in the taste of rustic dishes. “I don’t know if any of you sisters are like me, but fish braised with bananas, I prefer to eat bananas than fish, that’s all!”, Ms. Trang shared. Surely this is not only the hobby of each of Trang but also of the majority of women who are familiar with food. The banana pieces, when stocked with fish, are fully absorbed in the salty, sweet, and spicy flavors and add the fleshy, ringy taste of banana powder. Make sure that when you put a plate of braised fish with banana on the tray, the banana pieces are chosen first. Here is the secret to cooking fish with bananas Resources: Fish for stock: carp (perch, fish fruit) about 1kg; Green bananas: 4-5 fruits; Galangal: 1 small tuber; Ginger: 1 small branch; Dried onions: 2 bulbs; Fresh chili: 2-3 (depending on the spiciness); Bacon: 200-300 grams; Spices: seasoning seeds, soup powder, water or cooking oil, yellow apricot sugar, turmeric powder, delicious fish sauce Making: Step 1: Preliminarily cleaned fish, cut into bite-sized pieces Bacon just washed (can be blanched in boiling water), cut into bite-sized pieces. Step 2: Marinate bacon and fish with 3 teaspoons of soup powder, 2 teaspoons of seasoning powder, a little onion, minced galangal, turmeric, fish sauce. Let the fish infuse the spices for 30 minutes. Occasionally stir or shake the fish. Galangal, thinly sliced ​​ginger. Chili to the whole fruit or cut into small pieces (depending on the spiciness that adjusts). Step 3: How to beat the sugar: Put a little cooking oil in a pan, add 3-4 tablespoons of yellow apricot sugar, the sugar will turn yellow, turn off the stove, add a little white water to get the sugar water. Step 4: Wash green bananas, leave the green skin on the outside or remove the peel depending on your preference, cut the halves into bite-sized pieces. Step 5: Prepare a thick pot, the first layer of galangal, ginger to the bottom, followed by a layer of green bananas. After the fish is soaked in seasoning, place each piece on top of the banana layer, alternating with pieces of bacon. On the top layer, add a layer of bananas, put chili on top (if you like to eat more galangal, put a little more on top). Drizzle a few tablespoons of cooking oil or grease on top. Step 6: Pour the sugar water just won the pot of fish, add water to boil the fish, lower the heat and cook until the water runs out. Taste the seasoning again to taste but do not flip the fish, if the banana, meat, fish are not cooked but the fish pot has run out of water, add a little more water and simmer until the ingredients are soft and dry. . When the fish is close to being sprinkled with a few tablespoons of water or cooking oil on top to make the fish pot more beautiful and glossy. Turn off the stove to let the fish cool, when it’s time to eat, turn on the stove again for the fish to be hot and the water must be dry.

Illustration. Image source: Internet Resources: Cod fish: 300gr Tomatoes: 2 Pineapple: 1/2 fruit, onion, ginger, garlic, spring onion, dill Seasoning, chicken seasoning, soup powder, pepper, cooking oil, MSG (if you like) Served with raw vegetables Wash the fish with dilute salt water. Marinate the fish with a little seasoning, pepper with a few slices of chili pepper. Onions and garlic, peeled and chopped. Tomatoes add areca zone. Onion, dill washed, chopped, pineapple thinly sliced ​​to taste. Raw vegetables, banana flowers are washed and soaked in water for about 20 minutes, then drained. Saute garlic and onions, add tomatoes and cook until soft, season with ½ teaspoon of soup powder. Next, stir in the pineapple. Pour enough water into the pot and bring to a boil. When the pot is boiling, drop the fish in. Season to taste, turn down the stove to cook until the fish is cooked. Finally, add some dill, finely chopped scallions and 1 tablespoon of the main noodles. Season with chicken seasoning to taste, sprinkle with finely chopped onions and dill. Ladle fish soup into a large bowl, serve hot with raw vegetables and rice. Fried fish Illustration. Image source: Internet Resources: Pangasius 400 gr Pepper, seasoning powder, soup powder. Making: Mix all the above ingredients together, add a little cornstarch (or deep-fried flour) to make the dough sticky. Shape this mixture into bite-sized patties. Put the pan on the stove, add cooking oil to heat, then put each fish ball in and fry on medium heat until golden brown on both sides. Although the fish is small, soft and boneless, when cooked, the fish cake is very tough without being mushy. Place fried fish on a plate, dip it with fish sauce mixed with lemon, garlic, chili and add a little ground pepper. The aroma, sweet, chewy, hunting, not fishy, ​​of the soft fish meat melts in the mouth, and cannot refuse! Salmon roll with guise leaves Illustration. Image source: Internet Resources: 300g of fish 150g minced pork 2 bunches of guise leaves 1 dried onion, a little green onion Seasoning: 2 tablespoons delicious fish sauce, fried oil dầu Making: Prepare 3 bay leaves, 2 scallions, 1 onion, washed and finely chopped and mixed with fish and minced meat and seasoned with delicious fish sauce. Marinate the mixture for 5 to 10 minutes. We cut the leaves into 3 pieces (about 3cm across). Arrange a turn of fish on the bottom, put the mixture in the middle and continue to arrange a turn of fish on top and roll. Prepare a frying pan with oil and gently fry the fried fish pieces in the oil. When the fish cakes are cooked to golden brown on both sides, remove to a plate to drain the oil and enjoy while still hot.

Green crocodile fruit – Photo: Dak Lak newspaper Sour soup with pickled water spinach – Photo: Dak Lak newspaper Crocodile is one of many typical summer fruits in the North. Water spinach is boiled, picked out, then put in to make sour, the same crocodile when finished cooking, it is soaked in a bowl of fragrant garlic fish sauce. Just that alone makes the tray of rice cool but wastes rice immensely. Sour soup cooked with tamarind Young tamarind leaves – Photo: Women Online Sour soup with young tamarind leaves – Photo: Women Online Sour soup cooked with young tamarind leaves or tamarind fruit really has a very strange sour taste, both fragrant and sweet, especially when tamarind is cooked with seafood sour soup. The way to cook is very simple: first, fry the onions very fragrant, add a few pieces of pineapple (fragrant) and then add tamarind and water to boil. When we see enough acidity, add seafood (fish, clams, shrimp…) in. Just boil the water again and have a delicious pot of soup, now if you like a little color, add a few pieces of tomato to make it beautiful and then add onions, cilantro, and coriander to have a delicious pot of soup again. It’s easy to eat! In some areas in Phan Rang, Ninh Thuan, and Quang Nam, at breakfast, you will cook a pot of soup like this and a pot of rice to have a solid meal and enough quality to work until noon. Sour soup with leaves of Giang leaves lá Giang leaves often grow wild on the banks of ponds and fences – Photo: Food in green fields Sour soup with leaves of Giang leaves – Photo: Delicious dishes every day If you have come to the West and tried the chicken sour soup, you will definitely not forget it because the taste is great. Giang leaf, also known as nom leaf as it is called in the North, is a type of leaf that often grows wild in fences and is very popular. The leaves are washed, lightly crumpled, then cooked with water first, then the chicken is added. The sour taste of Giang leaves mixed with the fatty and aromatic taste of chicken will really make any tray of rice “perforate”. In the Northwest, there is also buffalo meat cooked with nom leaves, which is also an extremely attractive specialty. There are also many sour soup dishes such as vegetarian sour soup, sour bamboo shoot soup… extremely delicious in summer. The sour soup is not too difficult to prepare, the sour taste of the fruits and leaves will help your soup to be delicious in any way. Eating with fresh vermicelli or hot rice is “standard”.

Recently, the social network shared a series of pictures of a wonderful hydroponic vegetable garden of a Vietnamese man living and working in the US. Green hydroponic vegetable garden According to research, the owner of this garden is Mr Nguyen Xuan Vuong (born 1974) currently lives in Iowa (USA). The garden with many kinds of green vegetables, in addition to providing food for the family, also gives Mr. Vuong an ideal working space, close to nature. Mr. Vuong’s workspace meets the “green” standard. Mr. Vuong’s garden has an area of ​​​​about 20m2, with part of the greenhouse growing hydroponically and the outside growing traditional soil. “Because the place where I live is a temperate area, with snow cover for 3-4 months, very cold in late autumn and winter (-5 to -20 degrees Celsius), so planting is only done in the summer for more than 4 months. Therefore, most plants are nursed before the crop in a greenhouse until the weather is favorable to bring them out. The most in the garden is hydroponic farming, there is also a combination of symbiotic fish farming, “said Mr. Vuong. Mr. Vuong said that hydroponics is a convenient, clean and safe farming method in greenhouses. He can grow almost all kinds of trees and vegetables, including Vietnamese vegetables, in greenhouses in the middle of the cold snowy season in temperate regions. “Hydroponic plants grow without soil, so it is convenient for relocation, saving space, creating more cool, close to nature space for the family. More importantly and also the biggest motivation when creating my own garden is to create an environment that guides my daughter to know the origin of how to get the food she eats and she is cared for and harvested successfully. fruit,” said Mr. Vuong. Although only 7 years old, his daughter thanks to gardening with her father, so she knows almost all kinds of Vietnamese vegetables and fruits. The climate in the area where Mr. Vuong lives has 4 seasons, the harshest is winter, so keeping warm and stabilizing the garden’s temperature is not easy. He had to reuse plastic tubs of water and CO2 from the fireplace chimney to allow the greenhouse garden to retain heat during cold nights. Thanks to the careful care of the garden, Mr. Vuong always has Vietnamese vegetables and fruits for daily use, even very convenient during the time of social distancing against Covid-19. “I have been living in the US for 30 years now. Daughter loves Vietnamese vegetable and melon soup. The baby is conscious of eating a lot of green vegetables for each meal and his wife also often cooks Vietnamese meals, “said Mr. Vuong. Mr. Vuong’s vegetable garden not only serves clean food for his family, but is also shared with neighbors and friends. At the end of the summer, he harvested a lot of vegetables and fruits, and he also brought them to the local food place, the church so that anyone who needed them would come and get them. This is also how Mr. Vuong teaches his daughter about the spirit of sharing with everyone around.

Ms. Thai Ha said that her husband was addicted to traditional blood pudding, but because he was concerned about food safety issues, he said no to this dish. To pamper her husband, along with her passion for cooking, Ms. Ha has created a beetroot soup that looks like a real bowl of blood pudding. Housewives can apply the recipe below to eat blood pudding as much as they want without having to worry Process materials: Filling: 200g soft pork cartilage, 5 sets of liver gizzards (can be replaced with throat and strip meat). Wash, boil and add 2 small spoons of spices. Finish dicing cartilage and gizzards. Leave the liver to be sliced ​​thinly and sprinkled on when enjoying. A beetroot about 200g: Peel, cut into pieces and then grind almost finely with 1 teaspoon of fine salt. Pour water and squeeze out 600 ml of colored water. Peeled roasted peanuts, washed coriander and Chinese coriander, 1 part chopped Grilled dried onion, pepper, lemon Bag of 50g white flute powder as shown in the picture bought at supermarkets. Regarding the coagulant, the flute dew is the best, for the product to be soft and smooth. Mix the gizzard cartilage with basil and Chinese coriander, chopped dried onions with 1 teaspoon of spices and pepper. Boil 600ml of beetroot juice for 1 tablespoon of delicious homemade fish sauce, seasoned a bit because the blood is often rich in flavor. Then mix 1 bowl of rice with cold water with 25g of dew (half a bag) and pour it into the mix. Bring to a boil again, turn off the stove, scoop back and forth to reduce the heat and then pour into 8 bowls of filling as shown. Note: The mist has a slightly sweet taste, so it’s okay to make the fish sauce rich and overpowering. Finished products, after pouring beet juice, wait to cool, cover with food film, and store in the refrigerator. Scoop the frozen pieces as shown in the picture. When eating, sprinkle with pepper, peanuts, liver, lemon juice and enjoy with basil and Chinese flavor.

INGREDIENTS FOR POTATO COOKING – Yellow sweet potato: 250g (excluding the skin, about 1-2 tubers); – Purple sweet potato: 250g (excluding the skin, about 1-2 tubers); – Tapioca flour: 200g; – Pandan leaves (sticky leaves): 3-5 leaves; – Ginger: 1 thumb-sized piece; – Salt: – ½ teaspoon of salt; – Granulated sugar: 1 teaspoon (white or yellow sugar); – Palm sugar: 80g (adjust according to taste); Mist black jelly powder: 30g. HOW TO MAKE TAIWAN POTATO POTATO Step 1: Cook black jelly with dew Put 30g of black jelly powder in a pot and soak it with 300ml of water for about 30 minutes, then put the pot on the stove and cook on medium heat until the jelly powder boils, reduce the heat, add 20g of jaggery, stir well. Let it boil for another 3-4 minutes so that the jelly powder is cooked, then turn off the heat. Remove the jelly into the box, let it cool, when the jelly solidifies, cut into 1.5cm pieces. Step 2: Prepare potatoes – Sweet potato peeled, washed, cut into pieces and steamed for about 10 minutes, poke the chopsticks into the potato and find it soft, it is cooked. Remember to keep each type of potato separately so that the color is not mixed. Step 3: Create a shape of sweet potato – Put the steamed sweet potatoes in a bowl, while the potatoes are still hot, use a large spoon to mash the two types of sweet potatoes into 2 different bowls. Then slowly add 100g of tapioca starch to each type of potato, mix well with a spatula, then use gloves to squeeze the dough into a homogeneous mass. If you find that the powder is dry, you can add more water, note for each 5ml teaspoon to avoid adding too much water and the dough is pasty. – Divide the dough into small dough balls, then cut them into long fibers, then cut them short into 1.5-2cm long potato sticks. The parts of dough that have not been made, remember to cover so that the dough does not dry. Step 4: Boil the sweet potato balls Put the pot on the stove, put in 1 liter of cold water, bring to a boil, then drop the tapioca balls into the boiling water, the tapioca balls will float for another 2-3 minutes until the potatoes are soft, then take them out and put them in a bowl of water Drop some ice cubes. Then take the purple and yellow potatoes out into separate bowls, add ½ teaspoon of sugar to each bowl, mix well. Step 5: Boil sugar water Put the pot on the stove, add 300ml of cold water, stir in jaggery until dissolved, bring to a boil, then drop the sticky rice leaves (washed, rolled up) and sliced ​​fresh ginger and cook for another 5 minutes. turn off the stove. Present: Display a bowl of black jelly, purple sweet potato, yellow sweet potato, top with sugar and enjoy. This summer dish can be served cold to enhance its taste, and can be served with pearls for added flavor. You can make potato flour once and then store it gradually by after cutting and shaping the flexible potato balls in step 3, rub them well with a little tapioca starch and then put them in the freezer to freeze. When needed, take it out to defrost and then proceed to the next steps, the potatoes are still soft and fragrant as usual. Wish you success in cooking Taiwanese sweet potato soup!

To Hung Giang’s chicken and crab soup is quite simple, but it provides your whole family with a great nutritional content. Sweet, golden young corn with soft ivory-white chicken and crab meat creates a fragrant, irresistible soup. Housewives, prepare the necessary ingredients to learn how to make chicken crab soup for your family! Resources: FB To Hung Giang 1/2 carrot 7 shiitake mushrooms 1 chicken breast 300g chicken bones to boil for water. 2 crabs 1/2 can sweet corn or 1 popcorn. 7 tablespoons tapioca flour (spoons for pho) Seasoning: seasoning powder, pepper… Coriander, scallions 2 chicken eggs 15 scrambled quail eggs Making Wash chicken bones, boil water for 1 hour. Shredded boiled chicken breast. Boiled crabs remove the meat Boil quail eggs with a little vinegar and salt for 10 minutes, take out a bowl of ice water, wait for it to cool, take out to drain, knock around the egg to break the shell, then peel it, wash it with white water to remove the remaining shell. . Wash the sweet corn with seeds, if you use canned corn, wash it again. Shredded or diced carrots Soak the shiitake mushrooms until they bloom, then wash them and cut them into pieces. Coriander, scallions, washed and finely chopped. Put the chicken bone broth in a pot of about 1.2 liters of water, if lacking, add white water and bring to a boil. In turn, add the sweet corn first, then the carrots, shiitake mushrooms, wait for it to boil again, then skim off the foam. Next, add chicken breast, quail eggs, add 1 tablespoon seasoning seeds, 1 teaspoon soup powder, season to taste, then pour the rest of the crab meat into the pot, stir well. Put 7 tablespoons of tapioca starch in a bowl, add a little water and stir until dissolved. With one hand holding a bowl of tapioca, one hand holding a spoon, slowly pour the tapioca into the soup pot, stirring with your hand to prevent the tapioca from clumping until the soup is bright and smooth. (The thinness can be adjusted as desired by slowly pouring the tapioca flour into the pot to control the consistency) Break the eggs into a bowl, separate the yolks and whites, add a little water to the egg whites, beat until dissolved, and beat the yolks until dissolved. Place a sieve 10cm from the mouth of the pot, pour the egg whites into the sieve to let the egg whites flow into the soup pot, hold a chopstick in one hand and stir clockwise to create a beautiful pattern for the soup pot, continue with the yolk as well. so. Stir until completely dissolved and evenly, taste the seasoning again, then lower the heat, do not stir more to avoid the soup pot being grout, leave the soup pot on the stove with very low heat for about 10-15 minutes before cooking. . When eating, scoop the soup into a bowl, sprinkle cilantro and green onions on top, pepper, fried onions, if there is an egg, the soup will be even more attractive. You should eat crab soup while it is still hot. With this way of cooking soup, people can add a little chopped fresh shrimp to make it more delicious. The final step of the success of this soup is how to pour tapioca flour so that the taste is not too thin, too thick.

Not all but most of the boats on Cai Rang floating market often hang what they sell. For example, a fruit seller will hang that fruit. Or the vegetable seller will hang vegetables… This is the “hanging something for sale” culture of the famous floating market in the West. Photo: Anh Tu. When they need to sell canoes or boats, people will hang roof sheets or pandan boats. This is also known as “hanging leaves to sell boats”. Photo: Anh Tu. Gordon Ramsay used to sit on a boat selling vermicelli and noodles on Cai Rang market. This is the commemoration when the “Chef King” performed the show “Gordon’s Great Escape”, recorded in 2009 and broadcast globally in 2010. Photo: Aloviet. Aunt Hai was the one who received compliments from the famous chef. Aunt Hai’s vermicelli and noodle soup used to be specialties of the floating market. However, at present, Aunt Hai no longer sells goods on Cai Rang floating market. Photo: Pham Ngon. The time of the fair starts quite early, from about 4-5am and ends at 8-9am. The best time to explore the market is 5am. Visitors can rent a small boat separately or join a group with a large boat. Photo: Pham Ngon. The market was formed in the first half of the 20th century. At this time, the land travel of the river was not yet developed. Photo: Asianway Travel. Exactly on March 10, 2016, Cai Rang floating market culture was recognized as a national intangible cultural heritage. Photo: Tripadvisor.

Resources: – 500 gr tilapia or copper – 1 piece of fried fish cake – 3 ripe red tomatoes 1 mint plant (along the mosquito net) – 1 bunch of spinach or need water – 1 bunch of dill – 1 handful of green onions – Red onion, minced garlic – Vinegar suddenly – Crispy flour – Fresh vermicelli Making: Step 1: Clean the fish, prepare it with salt, and then use a knife to slice the fish meat. Sliced ​​fish fillets to eat. The bones and fish head are cut into pieces and then marinated in a little seasoning and fish sauce to cook the broth. Step 2: Prepare vegetables Thinly sliced ​​tomatoes. Pickled vegetables are washed and dried, when eaten, blanched in boiling water. Along the mosquito net, remove the skin and cut into 2-3 pieces to taste. Scallions, dill, finely chopped. Step 3: Stir-fry garlic and onion, add the fish bones to the island, add water and 1 tablespoon of salt to cook on low heat for 30-40 minutes until the fish is soft. Add some crushed ginger and 2 purple onions. Remove the fish bones. The fish fillet is marinated in a little salt and ground pepper, covered with deep-fried flour and then fried with low heat until the fish is golden, then take it out and drain the oil. Step 4: Sauté garlic for tomatoes and stir-fry with 1/2 teaspoon of seasoning, 1/2 teaspoon of sugar, stir-fry until soft, then turn off the heat. Reheat the broth and then add the sautéed tomatoes, season with sugar, vinegar, fish sauce, seasoning seeds for a sweet and sour taste. You can replace vinegar with lemon or not, depending on your preference. Step 5: When seasoning is complete, add the long side and cook for 3 minutes. Lower the heat to the lowest to keep the broth hot. Blanch the vermicelli through boiling water and then put it in a bowl, add fried fish, sliced ​​fish cakes, boiled vegetables, green onions and dill. Pour the sweet and sour broth along with the mosquito net into the bowl to complete. When eaten with chili sauce. Finished Products: A delicious bowl of vermicelli with perch has a clear broth, hot fish with a delicious flavor that stimulates the taste buds. According to the Star

Khum Bridge is located in the east of Yen village (Thach Xa Commune, Thach That, Hanoi City) adjacent to the Thach Xa – Huu Bang inter-commune road. In the past, the bridge spanned a stream flowing from Huong Ngai, Canh Nau, Dong Bui to Tich River, the water rushing all year round. Now people have adjusted the flow to make a large fish pond, and the bridge is also less crowded. Although, the bridge is no longer used for travel as before, but this is a spiritual place for people around the region in particular and throughout Hanoi in general. The bridge is designed in the form of “upper family, lower house”, meaning the upper is the house, the lower is the bridge. That’s why the people in the village gave this bridge the name Khum Bridge, which looks like an upside down bamboo boat from afar. When talking about the longevity of the bridge, the village elders all shook their heads, because they were born with this bridge. Only know that born in 1935, the bridge was badly damaged and was rebuilt by the people in the village as it is today. Mr. Do Duc Long (70 years old, Yen village, Thach Xa commune, Thach That district, Hanoi) a member of the Management Board of Yen village’s communal house and temple relics shared: “The bridge has the characteristic that the upper is the house, the lower is the bottom. is a bridge for water to flow through, so it is called upper house, lower house. The bridge is shaped like an upside down boat, so there is a verse: Crouching on the shrimp’s back / Squeezing the scales / Water flows through / Swallowing people in and releasing people. Now, this address has become a spiritual place, people often come to pray for health and fortune. In the past, Khum Bridge was the main way for people in the village. All production and living activities pass through this way. Later, people’s lives were more developed, and vehicles began to travel. When they felt that the road was no longer suitable, they began to build outside roads. The part on the bridge deck is built like the architecture of a house. The middle space is planned to be an altar with a set of 6-leaf door panels, the two sides are left empty to make a wooden stall that can be used as a place to rest. Thuong Gia’s house is made of wood, with 2 rows of female columns and 2 rows of military columns. The because of the connection by rafter, with momentum connecting 2 tops of the rafter, armpit beams connect the main column with the child column. The two sides of the middle compartment are sealed to make an altar to worship Quan Than Linh, the two borders are left empty to make wooden stalls. The architecture inside the temple is made of wood, roofed with tiles from ancient times, the Upper part is over 12m long, divided into 5 compartments. Inside the temple, there is also a place for the villagers and the guardians of the temple to sit and rest. The bridge over the flowing water leads to Dong Hoa Temple, both a bridge and a place of worship for the people of Yen village. The fish-scale tile roof of Khum bridge. The entire wall is built of ancient laterite. According to people here, the bridge was repaired in the year of the Pig 1935, in which the lower part of the country was completely redone. In 1948, the French invaders swept over, burned the bridge, the villagers came to put out the fire to save it, the dark gray burns remain to this day. Every day, especially on the full moon day, the first day, people around the area come to burn incense to pray for good luck.

In Hanoi, there are two types of vermicelli: hot and cold. If in hot vermicelli while eating and sweating, the steamed vermicelli inhaled because of the spicy. Bun snail cold in alleys, small alley seems to be deeply imprinted on the subconscious of the old Hanoians. Just like the name suggests, cold vermicelli is made of cool ingredients. Vermicelli is cold, snails are cooled, the sauce is cold and the broth is also cold. Actually, these ingredients are made from boiling water, but the style here is to let it cool. Cold noodles are often sold in O Quan Chuong, Nguyen Truong To Street, Hang Chieu Street and Nguyen Cao Street … in big restaurants. Although cold noodle is popular, but the selection of ingredients and processing are extremely sophisticated. Vermicelli is a type of vermicelli used for cold eating, similar to banh ask of the Southerners. A snail must be a type that eats slit algae, as it is both crunchy and fatty. Nowadays, people can replace snails, sliced ​​snails, rice snails, bitter snails … for processing but must be fresh. Soak the snail in water to wash the rice for a few hours to let the dirt come out. The main spice of this folk dish is vinegar suddenly, so vinegar is also particularly interested, when it can only be vinegar, suddenly filtered out of sticky rice wine from Van village (Viet Yen district, Bac Giang province). . Snails will be steamed by water by vinegar to remove the fishy smell, keep the crispy taste and not lose the greasy taste of the snail. The broth is clean water for snail boil, just spice, scoop some onions to make it aroma and have a little curry powder to create a pink or yellow color. Snail broth is cool but not fishy, ​​no sugar or seasoning, but still sweet. Cold noodle vermicelli must be eaten with leaf vermicelli, because it is the vermicelli that brings a cool and fragrant flavor to this dish. Boiled snails are available in the burden, when customers use them, the seller will put them in a bowl, scoop some snail soup from a ceramic jar, accompanied by a plate of vermicelli leaves (lined with banana leaves) and a little freshly ground chili. tear. In particular, this dish should not use herbs. The sharp aroma of the herbs will drown the mild aroma of the vinegar, and the dish will no longer taste strong. The seller only gives a plate of vegetables like the core of a thinly sliced ​​banana tree and vegetables, that’s enough. This rustic dish not only has attractive colors, but also has a delicious taste. It is difficult to explain why this dish has always been popular with many people from past to present. Photo: IT. Invite readers to watch the video “Smoked land – A strange dish of Vinh Phuc people”. Source: VTV3.

However, there are mistakes you need to know when drinking lemon juice so that it doesn’t cause much unwanted harm. Drink lemon juice to lose weight Many people are in the habit of drinking a glass of lemon juice in the morning to help with weight loss. However, this is really a mistake because it will harm the stomach if you drink cold lemonade or drink it when hungry. In case you still want to drink lemon juice to lose weight, you need to mix lemons with warm water, add a few drops of honey to aid digestion, fight cravings and create alkaline to balance the body’s pH. as helps to strengthen resistance. Mix lemon juice with water that is too cold or too hot Make sure to mix the lemon with just enough warm water, as it won’t hurt your stomach. If mixed with cold water lemon juice, when drinking it can cause shock to the body. If mixed with hot water can make the beneficial enzymes in the lemon break down, not effective when drinking. Drink lemon juice directly You absolutely do not drink lemon juice directly because doing so may directly affect the stomach. This is because the acidity in lemons is quite strong. To ensure health, when drinking, you should dilute lemon juice with water, the ratio of 1 lemon to 1 liter of water. Drink plenty of lemon juice Although it’s good for your health, you shouldn’t drink too much lemonade because doing so can trigger heartburn, which is not good for your health.
Drink lemon juice to relieve alcohol One of the big mistakes that many people often make is using lemon juice to relieve alcohol without knowing that it will cause ulcers, even erode the stomach lining leading to perforation. Therefore, instead of drinking lemon juice to drink alcohol, you should choose beverages with sugar, honey, salt, broth, milk … or drink lots of water to help dilute the amount of alcohol in your body. Squeeze the lemon juice to remove the peel Most people throw away lemon peels when making lemonade without knowing it’s a mistake because lemon peel is one of the most nutritious parts of this fruit. Instead of removing the peel of the lemon, slice the lemon when preparing it. Tieu Bao (Synthetic) Photo: Collectibles

Illustration. Photo source: Internet Resources: Beef 400 gr Guise leaves 100 gr Lemongrass 3 plants Garlic 4 cloves Chili 2 left Purple onion 2 bulbs Peanuts 100 gr Cooking oil 2 tablespoons Seasoning seeds / crushed pepper a little After buying the beef, you wash it, then take it to mince (or puree it). Purple onion and garlic take away, peel and mince together with lemongrass, chili and ginger. The guise leaves pick up the damaged leaves, the leaves are deep, take them to wash and drain, take out about 5-7 leaves, cut the finely. After preliminary processing beef will be marinated with a mixture of onion, garlic, lemongrass, chili, minced ginger, minced guise leaves, add 2 teaspoons of seasoning seeds, 1/2 teaspoon of pepper, 2 tablespoons of cooking oil and mix well. Put in the refrigerator and keep the refrigerator for 60 minutes for the beef to hunt and soak the spices. Small tip: You can mix the meat with a little pork liver and pureed mash to make the meat tastier and richer. Place 1 teaspoon of meat in the middle of the ribbed surface of the betel leaf, fold the edges of the leaves and curl. Operation is similar to spring roll. After rolling is complete, you use the leaf stalk to staple the rolled edge (or use a bamboo toothpick to staple it as well). Turn the oven on about 5 minutes in advance for the hot oven, for the rolled beef to bake at 225 degrees C for 10 minutes. Fried eggs with guise leaves Illustration. Photo source: Internet Resources: 3 eggs or 2 duck eggs 4-5 guise leaves 150g minced lean meat Salt, seasoning seeds, fish sauce, dried onion, cooking oil and pepper. Making: Eggs into a bowl, add half a teaspoon of salt, two small spoons of fish sauce, a little pepper, half a teaspoon of seasoning seeds, two small spoons of filtered water, beat them with chopsticks. When frying eggs, you should put in a little water so that the eggs after frying will not dry out. The guise leaves are washed, finely sliced. Heat a little cooking oil, scented onion, stir-fry the meat, pour in a pan a little fish sauce, stir well. After stir-frying meat, add the guise leaves, stir for about 1 minute, then add the egg bowl, shake well so that the egg is smooth over the pan. Use a lid to cover the pan, cook for 5 to 7 minutes until the top surface of the egg is dry, open the lid of the pot, use a spoon to turn the egg over and fry the bottom surface until the bottom is golden, then turn off the heat. Scoop out a plate to use as a savory dish with rice. Stir-fried pork with betel leaves Illustration. Photo source: Internet Resources: 250gr bacon 100gr guise leaves 100gr perilla leaves Purple onion Spices: Fish sauce, sand sugar, seasoning seeds, pepper, cooking oil, chili powder Making: You wash the bacon thoroughly and cut it into bite-sized pieces. Purple onions are very peeled and thinly sliced. Then you pick up the guise leaves and purple leaves, then wash them thoroughly with water and cut them into a bowl. North a hot pan with 2 tablespoons of cooking oil, you scent fragrant purple onions. Then add the bacon to stir fry evenly until the meat is tight. Next, you add both the perilla leaves and the guise leaves and stir-fry them softly before you season with 1 tablespoon of fish sauce, 1 teaspoon of white sugar, 1 teaspoon of seasoning seeds, ½ teaspoon of pepper and ½ teaspoon of chili. powder on. You can further adjust to your taste and then turn off the stove. Betel leaf soup, sea bass Illustration. Photo source: Internet Resources: Cobia: 2 fish about 500g Pork or chicken bone broth: 500ml Fresh ginger, guise leaves, fresh lemon Spices, seasoning seeds Making: Freshly prepared sea bass, put in and squeeze with 1 teaspoon of salt for clean viscous. Wash the fish with water to keep it clean and dry. Fresh ginger, preliminarily processed, sliced ​​thinly. Wash the guise leaves, cut into small pieces, and let them drain. Boil 500ml of broth, add cobia, sliced ​​ginger, season with 1 teaspoon of spices, simmer over low heat to make the fish cooked and not break the meat. When the skin of the fish starts to crack slightly, the fish has just cooked, add the prepared guise leaves to cook with the guise leaves just cooked, taste again with spices, seasoning seeds for a rich fish soup to taste. For the broth to cook the guise leaves in a deep plate, squeeze the lemon into the broth so that the broth is mildly sour and hot to use will be very delicious and nutritious. Cobia broth cooked with betel leaves has a warm taste of ginger, clear broth, light taste is not bored by grease. Cobia meat is very sweet, soft and nutritious, suitable for everyone.

Illustration. Photo source: Internet Resources: Tomatoes: 3 fruits Pork tenderloin: 200gr Scallion, onion, seasoning powder, fish sauce, cooking oil. The pork tenderloin washed, minced, washed tomatoes, cut into areca segments, washed green onions, sliced. Non-fragrant onions for meat and a little fish sauce to stir-fry. Add tomatoes to medium fry, pour boiled water. After boiling water seasoning seasoning seasoning, fish sauce has just eaten, then drop onions and turn off the heat. Minced pork tomato soup is one of the most popular and easiest dishes in everyday meals. This dish will bring delicious taste, eat forever regardless of hot or cold weather for your loved one. You can serve this soup with crispy shrimp for a more rounded meal. Clam sour soup with pineapple Illustration. Photo source: Internet Resources: 1kg of fresh clams; half a pineapple, 2 tomatoes Lettuce, onions, dill, 2 crocodiles (or 1 tamarind), 1 dried onion Fish sauce, soup powder, seasoning seeds. Making: Washed tomatoes, 1 citrus fruit, 1 diced fruit. Shredded onions, crushed ginger. Ham, onions, dill washed, chopped. Clam washed, put in a pot, filled with water and then boiled a few grains of salt. When the clam opens your mouth, turn off the stove, take out the meat, marinate it with fish sauce, main noodles, soup, 1/3 of the dry onion to infuse the spices. Clam boiled water is poured into a bowl to settle the sediment. Heat a little cooking oil in a saucepan, add the rest of the dried onion to non-aromatic. Stir in tomatoes. When the tomatoes are ripe, add the clams. Stir well for 2-3 minutes, then scoop out all clams and tomatoes. Pour the bowl of water to boil clams into the pot, paying attention to remove the sediment below. Drop 2 crocodile fruits, pineapple slices into small pieces and boil for about 10 minutes. Then add clams and tomatoes to add areca segment and cook for another 5 minutes, seasoning to taste the spices you eat. Add onions, ham, fennel and then turn off the heat. Ladle soup into a bowl, eat hot. Sour soup with snakehead fish Illustration. Photo source: Internet Resources: Snakehead fish: 1 fish, about 700 – 800g (choose fresh, firm fish to cook the best soup) Pineapple: ¼ fruit Tomatoes: 2 fruits Okra: 5 fruits Along the net: 2 branches Bean price: 100g Sour tamarind: 50g Scallions, cilantro Spices: fish sauce, salt, sugar, monosodium glutamate, seasoning seeds, pepper powder, chili powder, chili powder, cooking oil, onion, garlic Making: Dried onion, garlic: cleaned, minced Snakehead fish: cleaned through salt, washed with water, sliced ​​to taste, cut lightly on each slice to allow the fish to spice up. Season the fish with ½ teaspoon of chopped garlic onion, 1 teaspoon of seasoning seeds, ½ teaspoon of fish sauce, ½ teaspoon of MSG, ½ teaspoon of cooking oil, ½ teaspoon of pepper for about 15-20 minutes. Pineapple, okra: cleaned, sliced ​​diagonally. Tomatoes washed, add areca zone. Along the mosquito net: strip off, cut thin, squeeze through with a little salt, rinse, blanch with boiling water, drain. Bean sprouts: washed, separate. Aromatic herbs: Clean, finely sliced. Sour tamarind: Soak with warm water, pickle to melt tamarind meat, remove seeds, extract water. Non-aromatic 1 teaspoon garlic minced onion with cooking oil, add ½ teaspoon of paprika to create color. Add the fish to the island lightly, then add the water to cook the soup, add the sour and fragrant tamarind juice, you can add your own bone broth to add sweet soup. Until the water is boiling, use the racket to remove all the bubbles from the top to make the broth clear. Water boils for about 3 minutes, fish is about to ripen, add tomatoes, okra, along the mosquito net, bean sprouts. Season with ¼ teaspoon of salt, ½ teaspoon of sugar, 1 teaspoon of seasoning seeds, and teaspoon of MSG to taste. When the soup is done, turn off the heat, add the scallions, cilantro and pepper to stir and scoop it into a bowl to enjoy. Snakehead fish sour soup is a very suitable and nutritious dish for the family’s daily meals, especially those in hot weather.