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.

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.

Never knew this fish had such a funny name. No one can explain. But let’s put the name aside for now, the important thing is that the fish makes the family meal more delicious. Like the catfish (same family, but red tail, bigger), the fish has a lot of small bones, but in return, the fish meat is fatty, soft and sweet. Unlike some other freshwater fishes, porpoises (including bream) only remove the intestines, clean the gills, cut off the fins and tail. Very quick. Absolutely do not scrape fish scales, because the fish scales are soft, crunchy, strange to eat. In addition, this fish scale should be accidentally crushed, making the fish meat bitter, so the villagers just let it be. Given the job by my mother, my brother and I quickly prepared some unpleasant fish, carefully placing them in a bamboo basket to drain. Mother gently put the basket of fish into the pot to marinate. As the name of the dish is “potato braised”, so my mother never seasoned it too salty, nor sweet. Depending on the taste of each place, each person has a different way of seasoning. But do not add cooking oil or add fat to create a very greasy taste because the nature of the meat and fish head is already fat. To color the broth, you can use coconut-colored water or molasses sugar. Marinate fish for 30 minutes for firm meat. Then, my mother brought it to the stove to cook. Wood stove has the advantage that in addition to saving money on gas, it also has the advantage that the firewood burns evenly and smoldering, so the fish cooks slowly, without having to watch. When the fish water is boiling, evenly absorbed, add one and a half cups of filtered water and cook until the fish is cooked, then season again and then turn off the stove. Do not overcook the fish, it is no longer crispy, but it is crushed. Add finely chopped scallions (or basil) and pepper to enhance the flavor and keep the stomach warm. Mom gently scooped up the broth and fish on a plate. Cut a piece of fresh lemon, mother squeezed it on the fish plate. The special braised dish there, without the sourness of the lemon is missing an important part. The basket of field vegetables picked by the father behind the dike was also placed on the dining table. The rice tray is simple but cozy. Always, after the word “invite the whole family to eat rice”, I quickly pick up the vegetables with chopsticks because I love raw vegetables. Wow, the vegetables, watercress and water need to be rolled up like a spring roll and then put into the chopsticks to dip the broth in the broth. How did the fat, slightly sour, and sweet leopard taste permeate the raw vegetables? Because this fish has many bones, it must be skillful in how to pick it up and know how to eat it to fully enjoy the delicious taste. Use a spoon or chopsticks to push the fish meat horizontally, the meat will drift along each fiber, leaving the fish skeleton intact. After eating this back side, turn over to the back side. Don’t forget to use the fish head, it’s very crunchy (but remember to leave out the two fisheye balls). Putting a piece of rice in my mouth with cod meat, I felt all sorts of flavors in the tip of my tongue – wanting to eat forever even though my stomach was full. Above all, the most delicious taste is the taste of the countryside, the sacred love of a mother for her family.

Fishing reishi in flood season in upstream districts of Dong Thap province Young lingfish are sold a lot at markets during the months when the water is high For many years, the journey to find and promote the top Vietnamese specialties and cuisine has been conducted by the Vietnam Record Organization since the beginning of 2010 with the patronage of the Global Vietnamese Records Organization (VietWorld). World Records Union (WorldKings). Sour and sourdough fish with crazy fish – a famous delicacy of Dong Thap province Sa Dec noodle soup – famous famous dish of Dong Thap province Top Vietnamese specialties is made with the goal of promoting culinary values, Vietnamese specialties, special and unique dishes, typical for each region, honoring Vietnamese culinary values, promoting Vietnamese cuisine is widely available to domestic and foreign tourists, providing a comprehensive view of a diverse and healthy cuisine. Processing shrimp crackers at Sa Giang Import-Export Joint Stock Company Nem Lai Vung – a famous signature dish that is known by many people For many years, Cao Lanh mango has been the main crop of many households In order to be selected in the top Vietnamese specialties in 2020, dishes must meet criteria such as bringing Vietnamese breath, using natural ingredients to prepare, suitable for taste, good for health, origin of export. clear history and culture.

Cao Mai Quynh Trang’s account posted pictures of many homemade rice trays on social networks, attracting nearly 20,000 times to express their feelings and many positive comments. The fried, stir-fried, soup, and vegetable dishes are all beautifully presented. In the photo, gourd soup cooked with shrimp, kimbap, deep-fried herring, squid with meat, wild vegetables, fried fish cake with garlic sauce is a suggestion to start a new week you can refer to. Sharing with Zing, Quynh Trang said that the epidemic situation was complicated, her work was interrupted, so she had a lot of time to cook complicated dishes and take care of each meal. Cham island’s rock crab, wild vegetables, amaranth soup cooked with shrimp, fragrant stir-fried beef, eggplant, and fish sauce are decent, attractive to family members. Stir-fried bamboo shoots, spicy shrimp and fish, sour fish soup are not too difficult to cook but still ensure nutrition. To make delicious spicy shrimp rim, this account suggests frying the pork belly, dropping the shrimp and stirring until crispy, then seasoning with fish sauce, sugar, chili pepper, green pepper… Stir for a while until absorbed. seasoning is fine. Her husband and children love to eat at home, so over the years, despite working in different jobs, Trang still tries to arrange time in the kitchen. The diet combines high-zinc shaken beef with sour soup with crab cakes, ramen with tendon, egg salad to help increase resistance during the Covid-19 epidemic season. This housewife’s cooking ideas often come from watching TV, surfing the Internet. “When I see something strange and attractive, I usually save the recipe and try it the next day.” Bone broth with tubers, fried cobia with mango sauce, and vegetables with dipping sauce are examples. With a simple, no-fuss method, steamed squid, boiled squash tops, boiled meat, tomato soup with beef, figs, and dips help you save time. In which, crushed chili garlic sauce mixed with sugar, squeezed lemon juice is the dipping sauce for cucumber, bitter melon, fig, eggplant… the most flavorful. Like Ms. Trang, many Vietnamese families love cooking at home, which is both delicious and healthy. Besides the traditional meal, you should regularly change the menu so that the members are not bored. At the end of the week, boiled meat with fish sauce is the perfect dish.

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

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

Ms. Duyen, a small trader in Ha Dong market, said that normally she sells vegetables of all kinds. About a week ago, she started importing young crocodiles: “ Young crocodiles have been around for about a dozen days now, but the number is still small because it is just the beginning of the season. Every day, I can only get 5-7kg to sell at best and usually sell out in just a moment “. Young crocodiles for sale on personal Facebook. (Screenshots) Similarly, Ms. Hoa (Co Nhue, Bac Tu Liem) also started selling young crocodiles from the beginning of this week. According to Ms. Hoa, young crocodiles at the beginning of the season are often bought by many housewives, even though they have a bitter and acrid taste. Surprisingly, this year’s early season crocodiles are not as high as last year. Ms. Hoa shared: “ Last year, at the beginning of the season, I sold young crocodiles for 60,000-70,000 VND/kg. However, this year, the price of crocodiles dropped much, only 40,000 VND/kg. If you buy 2kg, the price is 75,000 VND “. Crocodile at the beginning of this year is cheaper than last year, only 40,000 VND/kg. (Photo: Facebook) Ms. H. Lan (in Hai Ba Trung, Hanoi) has just bought 2kg of crocodile at the beginning of the season, revealing: My family likes to eat young crocodile because the seeds are very soft. In addition to cooking sour soup, boiled vegetables, young crocodiles are also very delicious with sugar or fish sauce. This year, young crocodiles at the beginning of the season are much cheaper than every year. I think it may be due to the impact of the COVID-19 epidemic “. Not only sold at the market, young crocodiles are also overflowing the “network market”. Trang, an online seller in Hanoi, said that for about a week now, she has sold nearly 10kg of young crocodiles every day. There were days when customers asked to buy more, but she could not get much to sell. Crocodile pickled with garlic and chili sauce is also quite attractive. (Photo: Facebook) According to Trang, in about a month, crocodiles in the North will enter the main crop. At that time, the crocodile was bigger, firmer and thick. The price of the main crop will also be much cheaper, only about 20,000 VND/kg, possibly even lower. Not only selling fresh crocodiles, Trang also made young crocodiles soaked in chili garlic sauce and sold them for 85,000 VND / 1kg jar. Crocodile is packed in clean jars, stored in the refrigerator, can be eaten for 1 month. Many small businesses also receive packaging, vacuum if customers request. (Photo: Facebook) Currently, young crocodiles at the beginning of the season are very popular, many sellers say that housewives are constantly asking to buy, but due to the lack of goods, they often have to wait.

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

Yet the family meal of Thu Uyen (22 years old, Hai Duong) is delicious every day. The secret lies in the skillful cooking hands of this 9X girl. It’s not a taste of seafood, it’s simply a daily dish, but anyone who enjoys Thu Uyen’s skill in cooking must also praise the delicious taste. Recently, on the Kitchen Love Association, Thu Uyen’s extremely beautiful and eye-catching summer rice trays received thousands of shares after being posted. Thu Uyen shared: ”My family is a family of 3 generations but making a menu for everyone is not difficult, grandparents can eat most of the dishes, so I arrange a tray of rice with enough for 1 soup, 1 savory dish or stir-fried vegetables. , pickles and fruit”. Observing Thu Uyen’s rice trays, it is easy to see that each tray includes 1 soup, 1 salty or stir-fried braised dish, sour food and dessert fruit. Each tray of rice that Thu Uyen cooks will be for 6 people to eat. “My family consists of 6 people but I don’t eat much, so the food preparation and cooking is very simple and fast. I use ingredients that are suitable for the whole family’s taste, easy to buy, easy to prepare, fast and convenient” – 9X said. According to Thu Uyen, the cost of each meal she makes is only about 100,000-150,000 VND. In particular, she focuses on cooking low-fat dishes, increasing the processing of soups, especially crab and sour soup to make it easier for everyone to eat. In addition, she often changes the menu so that people don’t get bored. The vegetables that she uses for processing are usually grown by her family or bought at the house of an acquaintance who has clean vegetables. Because she cooks all simple dishes, it only takes about 45-60 minutes for Thu Uyen to be in the kitchen. The dishes need to be simmered for a long time, she uses the rice cooker for quick and convenient. When receiving many compliments from everyone, Thu Uyen feels very happy. She shared that she could cook like that because she learned from her parents. Since childhood, she has enjoyed delicious meals cooked by her mother and father. “ When I was a kid, I was very clumsy, but I don’t know why until now I am passionate about cooking. Learn how to cook and then learn how to decorate food beautifully. Every time I cook, I feel comfortable and happy. And the result is delicious food for the whole family to gather happily at home meals “. For me, the family meal tray is happy and full. It’s not just delicious dishes but just simple dishes, but when everyone in the family sits down to eat a meal together after a busy working day, that’s happiness.” Uyen confided. Author’s Corner: Thu Uyen is the author of the above delicious rice tray series. She is 22 years old, currently a student at the Faculty of Tourism, Hanoi University of Natural Resources and Environment. 9X’s hobbies are cooking and reading. Nguyen Tinh Photo: Collectibles

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

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”.

Crocodile soup cooked delicious snakehead fish. My house is in the suburbs of Da Nang, in recent years, the rows of crocodiles planted on the streets of Le Dai Hanh, Nguyen Phuoc Tan… have been almost “old” by the workers of the Urban Environment Company. Da Nang city planted a few decades ago has flowered and produced results. Crocodile does not give as many fruits as the northern localities, but the taste of “heritage” crocodile in Da Nang is not inferior to other localities. Crocodile fruit when still green is used to cook sour soup, soaked in drinking water… Ripe fruit is used to make crocodile apricot umbrella, pickled crocodile, vinegar sauce… The most impressive thing is the crocodile soup cooked with fish and fruit. (Tel fish, snakehead fish…). Cooking method is as follows: Fish and fruits are made and washed, drained, then marinated with seasoning powder, pepper powder, chopped red onion, paprika for aroma. After 10 minutes for the spices to infuse into the fish meat, then put the casserole on the stove, fry the cooking oil with garlic until fragrant, put the marinated fish in it for aroma. When the fish is almost cooked, add boiling water to continue cooking. When the fish is cooked, add the crocodile (cleaned and smashed) and pineapple (pineapple, pineapple), tomatoes, sour bamboo shoots… in. After the soup boils again for a few minutes, then remind and re-season to taste. Ladle the soup into a bowl and sprinkle more scallions, chopped cilantro into the bowl of soup to make it fragrant. Looking at the bowl of crocodile soup cooked with fish and fruit with the ivory white color of fish meat, the green color of the crocodile, the yellow color of the pineapple, the red color of the tomato and the moss green color of the spices, it looks very eye-catching. This bowl of crocodile soup is extremely fragrant, delicious and nutritious with the sweetness of fish mixed with the sour and sour taste, the bar, the aroma is very attractive for a meal on hot summer days. When enjoying this soup, we “have to drink it at the same time” and often jokingly say that it is a “inter-regional” sour soup. It’s really: “Crocodile sour soup, cooked calamari/He ate a bowl of all his sorrows and sorrows immediately” or “Spring with crocodiles to call summer / Cooking snakehead fish soup to eat immediately”… Crocodile sour soup cooked with fish fruit is a special “chorus” because crocodile fruit originates in the North (Hanoi), fish is most abundant in the South (Central, Southern). In the middle of summer, enjoying this soup with this “interference” flavor, we remember the “Southern onion” ancestor of a time.

Illustration In 100g salmon provides 206 calories, 12g fat, 22g protein and many vitamins B1, B3, B6, B12, phosphorus and selenium … Especially, salmon is rich in omega-3, phosphorus, calcium … According to research, fish Average sweetness, tonic effect, oxygen, bone and joint benefits, eye light, visceral benefit … Treatment of weakness in pregnant women, lactating children, children with slow growth, the elderly with memory loss, weak bones and joints, cardiovascular disease, blood pressure, male and female blood failure, weak physiology is all good. Here are 7 medicinal dishes from salmon: Salmon with sweet and sour sauce: salmon, tomato, onion, mushroom, garlic, chili, lemon, seasoning sugar just enough sauce to eat. Uses: nourishing blood oxygen, beneficial organs … Suitable for tired pregnant women, slow growth of the fetus, little milk after birth, poor adult children are good at eating. Salmon head with sour bamboo shoots: Salmon, pickled bamboo shoots, pineapple, tomatoes, okra, green onions, cilantro, chilli, cilantro, salted cilantro sauce just enough to cook. Uses: tonic, nourishing blood, kidney spleen … Treatment of memory loss in the elderly, anemia, diabetes, high blood pressure, thin people. Salmon porridge: Salmon, delicious rice, vegetables, chopped shiitake mushrooms, onions, and cilantro, just enough to cook porridge. Uses: nutritious, oxygenated, beneficial organs … Curing depression, children stunted and grown slowly, telepathic people, internal trade are good to eat. Salmon cooked in sour soup: Salmon, tomato, bean sprouts, okra, along mosquito net, pineapple, tamarind, onions, cilantro, chili, just enough to cook. Uses: Nourishing blood oxygen, beneficial organs … Nourishing blood oxygen. Treatment of stunted children, the elderly with dementia, people with heart disease and blood pressure eat all well. Pumpkin salmon soup: salmon, chicken juice, onion, small pumpkin, pepper, ginger, just enough spice to cook soup. Uses: nourishing spleen, oxygen … Treating headaches dizziness, children with physical and mental retardation, the elderly have reduced memory, weak physical strength, blood spoilage are all good. Sa pa salmon hotpot: salmon, kimchi, shiitake, tomato, pineapple, tofu, carrot, taro. Vegetable hot pot: watercress, flower ly, bitter vegetables, garlic, lemongrass, chili, onions, dill, just enough to dip hot pot to eat. Uses: tonic blood, beneficial gas, beneficial organs … Cure physiological weakness, poor eyes, numb limbs, aches and pains. Braised salmon head with melon: salmon, pickles, tomatoes, dill, scallions, chili, fish sauce, sugar, pepper, spices just enough to eat. Uses: vital gas, beneficial organs … Treatment of debilitating loss of appetite, bad blood, diabetes, or fatigue.

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.

Sturgeon is a food with high nutritional value. Sturgeon has always been mentioned as a food with high nutritional value, easy to absorb and digest. Tough sturgeon meat, containing high nutritional content, should be processed into many attractive dishes such as salted sturgeon, sour soup, braised banana beans, sturgeon hot pot or grilled sturgeon … But for those For followers of the salad, to fully enjoy the original fresh taste of sturgeon, sturgeon salad is the number 1 choice. Sturgeon salad is the same way as other fish salad, the difference lies in the processing stage and the taste is lighter, easier to eat, so it is suitable with the taste of most diners. How to prepare sturgeon salad is also very simple, but to have enough taste and nutrients, we need to have certain knowledge about sturgeon species and that is also the secret to help us get a delicious sturgeon salad. right tune. Mr. Nguyen Huy Luc, chef of Turtle restaurant, Tien Yen town, Tien Yen district, shared: Sturgeon does not have bones like other fish but only cartilage. In particular, sturgeon have a viscous layer on the outside of the skin. To remove this viscous layer, we need to prepare a pot of boiling water, add the whole sturgeon to nine layers, then use a brush or towel to wipe off the oil. Next, we filter the cartilage lines on the sides of the abdomen with a knife and then the fins, cartilage on the back. Cut off part of the tail to make it easier to fill. Cut the sugar on the top to make it easier to separate the meat. Make a fish fillet by slitting the flesh on each spine. So we have separated the flesh from the bone cartilage. Finally, cut the fish meat into pieces and filter the meat and fish and remove the skin. Sturgeon is served with vegetables and mustard sauce. To keep the fish fresh and delicious, the thinly sliced ​​fish will be placed on an ice-coated plate. And for sturgeon salad, in addition to the main ingredient that is sturgeon, it is indispensable to serve vegetables such as: pineapple, green banana, carrot, fresh chili, ginger … and herbs. When eating, we can dip fresh fish slices in lemon juice so that the acid in the lemon will re-ripen the fish, and at the same time help the fish become sharper and more crunchy. All vegetables and fresh fish slices are wrapped in spring rolls with mustard soy sauce, the feeling of biting a mustard-flavored salad is sticking to the eternal nose and then enjoying the fresh taste of the fish. mixed with vegetables is very delicious without being fishy.

Clam soup cooked gourd According to Oriental medicine, mussel meat is sweet and salty, welded, non-toxic, has a laxative effect, ventilates, cool the liver, detoxifies heat, and diuretics. Clam shell (natural): salty taste, warmth, non-toxic, has the effect of crystalline, astringent, expectorant, antiemetic. Gourd is also a cool fruit according to Oriental medicine. Gourd is slightly pale, cool (some documents say sweet, cold), has a cooling effect, detoxification, diuretic, laxative effect, eliminating itching; management of symptoms such as bloating, edema, low urination, hot lungs, cough … Therefore, mussel cooked gourd is the soup that many people love, having a very good heat-dissolving effect, both detoxifying, and containing many nutrients good for the body. How to do: Clam clean, boil and separate to take the kernel and filter the water separately. Thai only gourd. Scramble fried mussels, season with spices and pour the broth to boil. Then drop the vote in. After the pots are soft, turn off the stove. Depending on the taste of each person and preferences, you can add fresh onions, fennel to arouse the fragrance. Bitter melon soup stuffed with meat Bitter melon (Momordica charantia), also known as bitter melon, has many health benefits. According to traditional medicine, bitter melon is cold, bitter, in mind, waste, taste; Has the effect of clearing heat to try, blood diuretic, and tranquilizer, if used regularly, will help reduce skin diseases, make the skin smooth. Fresh bitter melon juice has the effect of curing cough, curing acne, and erupting (drink inside and topically). In addition, bitter melon also has many other effects such as stimulating eating, anti-inflammatory, and antipyretic. In particular, bitter melon stuffed with meat is a dish that attracts a lot of people in the summer, has a cooling effect, especially for those with a cold sore. How to do: Bitter melon washed, removed the intestines, cut pieces. Minced pork mixed with wood fungus, fresh onions, Chinese flavor, a little seasoning. Then, stuff the meat into bitter melon. Boil a pot of boiling water, then drop the bitter melon stuffed with meat, boil it, release the onions and the scent of the vessel, then turn off the heat. However, some people cannot eat the bitter taste, at that time, so when simmering, melon will be less bitter. Crab soup Crab is a nutritious dish, popular in the countryside and urban areas of our country with crab soup: the soup is cool, stimulates eating, easy to digest, suitable for hot summer days. The field crab has scientific name Somaniathelphusia sinensis, widely distributed in freshwater areas, from the plains, midlands and mountains of our country. Appropriate pH is from 5.6 – 8, the temperature is from 10 – 31 degrees C, the best is 15 – 25 degrees C, the lowest dissolved oxygen is 2mg / l. The crab is a benthic animal, prefers clean water, burrowing and adapting to silt, mud and sand. Oriental medicine uses copper crab as medicine with the name of filler and thinks that the crab has a salty taste, weldness, and is a bit poisonous, has a leprosy effect to connect bones; used to treat heat, toxic tarpaulin, except scabies and blood clots … In the north, people often cook crab soup with jute vegetables, spinach, amaranth, melon … served with salted eggplant. This is a favorite dish of many people in summer days. How to do: Clean crabs, separate shells and crabs. Crab bricks from the apricot. Crab body removed cover then crushed or crushed and filtered off the residue. Take the boiled residue water, add the crab bricks to boil together or stir fry the bricks with the onion separately and pour into the water. After the water is boiling, add the vegetables and melon, let it cook for a few minutes and then turn off the heat. Clam sour soup Oriental medicine clam meat is called as far as humiliation, weldness, salty sweetness, non-toxic, with the function of detoxification, thirst quenching, phlegm, irrigation, sputum production, cough treatment of phlegm, gastric ulcer. colon, haemorrhage, burns, hemorrhoids. In addition, it can treat edema, jaundice, goiter, pulmonary tuberculosis, yin yang, asthma, diabetes, chronic bronchitis, burns, injuries … Clam sour soup is an attractive dish cooked from clam with tomatoes, batch (crocodile, tamarind), pineapple and spices such as green onion, Chinese coriander, white cumin, dill. How to do: Clam cleaned and boiled for intestines. Filter the retained water. Then the onion fry the clams, sauteed tomatoes, season with spices and pour the broth. Add the pineapples to the boil thoroughly, then add the spices and turn off the heat.

Banquet … home meal The simplest pork dish is boiled pork. Many people like to boil bacon just because it leads to fat and doesn’t dry out. Some people like to boil the pork, and some people like to boil the meat with lean shoulders. The best lean shoulder is the nape-to-shoulder link, it’s always the part where she sells out first. Because the place is simply delicious, the meat is crispy, and not too lean, it can be boiled if you buy it and roast it. There are also people who like to eat butt meat because there is no fat or tenderloin. There are many ways to bring boiled pork to rice. Pork bought, washed, boiled water, drop in, add a little salt to make the meat tastier, open a lid, skimming during the boiling process to make the water clear. Depending on the thickness of the meat, let it boil for a long or fast time. To know whether the meat is cooked or not, just poke it with a chopstick or a sharp knife. If the persimmon water in the meat still drips, cook for a few more minutes, or else it is done. Thin or thick meat, sliced ​​to large pieces or sliced ​​into a lead depends on who eat and how to eat it. If sliced, dab the lemon-chili fish sauce to eat rice. If you cut the lead, roll it with raw vegetables, vermicelli, sausages, eggs … to make spring rolls suitable for hot summer days. Many people like to eat boiled bacon or spring rolls with shrimp paste, shrimp paste, with a little extra star fruit, pineapple, banana … some fragrant Chinese aroma, herbs, and basil are … banquet. There are also people who like to eat boiled meat with soy sauce, add a few slices of chili and a plate of boiled water spinach, and the water to beat the crocodile vinegar wants to swoop on the tray right away. In general, it is still a traditional dish, the delicacy is always boring and must also return to simple rice dishes. A third of just pigs can also process many other delicacies. A typical example is the stewed meat dish. To make this dish, the housewives often choose to buy instant bacon or armpit meat, when sliced, it is usually about the size of a match. Before being put into the warehouse, the meat must be briefly roasted on the outside to soak the salt and fish sauce. Pour the meat and stock into the simmer until the meat is tender and the water gels. You can also store with coconut water if the sweetness is eaten. Northern people do not like the taste for the dish that is too sweet and can be stored with normal water. Braised pork is usually served with white rice or with white sticky rice. You can also stock with quail eggs or fried eggs. The standard summer meal has stewed meat, boiled water spinach, stewed gravy with chili and fish sauce to make it rich to dipping vegetables, a bowl of eggplant attached is “standard without needing”. Strange but familiar Also bacon, can be sliced, roasted. This dish is also one of the everyday rice dishes that are not boring every day. But if it is lean meat like tenderloin, you can simmer fish sauce, add a little pepper. Also minced lean meat, ketchup round balls, this dish almost all children love to eat, even going around, only minced meat in tomato sauce. Also minced meat, there is another way to cook (or not) to cook sour soup. Ingredients include tomatoes, slicing areca and stir-fry with a little fat and the top of non-fragrant flower onion, adding a bit of minced meat, stirring to infuse fish sauce, then add more water. Can cook with crocodile, can cook with sour ears, can also cook with green fruit, but the most delicious and delicious is the lean meat soup cooked with tea bar. Cooked meat, soft tomatoes, soft drinks, add salt to taste. Ladle into a bowl, sprinkle the chopped onion flowers, this summer dish just need to eat with a bowl of salt compress is enough delicious. Tenderloin is the best looking part of a pig, but few people like to eat the portion because it is too lean and difficult to cook. Because if not well, over heat, the meat will be dry and chewy. In addition to thinly slicing the rim with fish sauce and pepper, it can also be processed into a fried dish that also brings rice. The tenderloin cut into large size, gradually carefully marinated with fish sauce, main noodles, peppercorns, rolled over eggs and deep fried, put in a pan of oil and fried in gold, picked out and eaten hot. The meat is soft, crispy and fragrant. The tenderloin can also be a soft, white tenderloin, but there are also many people making rump meat rolls because of its sweetness. Pork ribs can be fried, sweet and sour sauce, grilled or cooked with sour soup … which are also delicious dishes, mainly on the regular tray of rice. Now there is an oil-free fryer, convenient enough sugar, the ribs only need to be marinated for about 4 hours to just enough soak, put in the oil-free fryer for about 20-25 minutes to have a delicious baking dish. Referring to pork, it is impossible to ignore the offal-related dishes. Heart and kidneys are stir-fried, the old heart is also stir-fried with green onion, sauteed with pickles … The feet are simmered, cooked as a civet, and the bones are used as ingredients for pho, noodle cooking …

For the melon to have a rich, beautiful look, the cheeks cut ginger, galangal roots and chili to ripen into thin slices, then mix into the subjects, add a little salt and sugar to taste, empty the rice, then pour water to wash the rice. slang to flood, then cover tightly. 3 – 4 days later, when the cantaloupe turns yellow, it is edible … Saying that, but to make a cup of melon is not easy, must be meticulous and have a secret, not playing around. Melon can be eaten with fish stock, or cooked in sour soup with perch, snakehead fish is all delicious. The ringing, earthy taste, the pungent, strong, sour smell of cantaloupe has seeped into my flesh and blood until now and has become nostalgia. My father cooks quite well, but every time he cooks porridge, he nods, and he just can’t wait to eat. To have a pot of delicious porridge for the whole family, the mother must choose large, bright yellow eels and young mussels to cook well enough. When the pot of porridge boils, the rice has just hatched, the cheeks let all of the mussels thinly into and cook together, while the eel is quickly cooked, then put in the last. Until all cooked, she put braised cilantro, minced chili lemongrass and coconut milk, then mentioned it down, served the tray … I don’t know, is it because of the porridge pot made with water. Did I give up on my cheeks blush, to go back to live with my baby’s cheeks, or because of their forgiveness? As for me, the smell of porridge water kept strong until now. On the phone, my mother said to my husband and I: “My father is now in the field because it rains, so I have a cold, I have to cook water for him to drink.” Listening to my mother, I felt so impatient, I loved my father more, but I loved her more. The cup of moth sweet is sweet, the fragrance is soothing to relieve poison, but the love of cheeks for her father is sweeter and more fragrant than the cup of cheeks cooked. I love my cheeks so much, I love all my youth because of my children and the gentle streak of Western women, the square of the family home. Knowing that I like the watermelon dish cooked in sour snakehead snakehead fish soup, my wife went to the market early on the weekend. My wife said there was no good snakehead fish today, so the whole family ate a pickle and pickled soup cooked with anabas. Put a little broth into the rice bowl, I hear the smell of melon, pungent, not strong, sour, fragrant like melon in the old days. However, living in urban areas, a little love from the countryside, even if not tasting, warms the hearts of those who are far away from home. This afternoon, the city suddenly poured rain. I watched the rain fall, suddenly heard my heart flutter, remembering my mother’s saying: “Love is a long life, not just a season for her to make medicine.” Injury!

1. Gac sticky rice 2. Crispy fried vegetarian spring rolls 3. Braised chicken with vegan stew 4. Lotus and lotus leaf salad with shrimp and pork meat 5. Sour soup with mushroom and straw mushroom Prepare materials 1. 1 ripe Gac fruit, 0.5kg of delicious glutinous rice, salt, sugar, white wine, cooking oil, coconut milk 2. Fresh vegetables, dried vegetables, dried foods, spices 3. Vegan chicken drumstick, egg Vegetarian chicken, spices … On the full moon day (the 15th of the lunar calendar), the family’s family usually prepares a vegetarian meal tray to worship the ancestors. Delicious vegetarian dishes, beautifully arranged as prayers for the early deceased to be saved to the bliss region. Besides, there is the devotion of descendants to their ancestors … Therefore, making delicious vegetarian rice is very important. If you have no idea what to cook, you can refer to the attractive menu below. first Sticky rice Gac Xoi Gac is a traditional dish often found in vegetarian rice dishes offering Full Moon worship. Women can refer to how to make sticky, red, and beautiful sticky rice dishes below. Resources: + 1 ripe Gac fruit + 500gr delicious sticky rice + Coconut milk + Cooking oil, salt, and sugar + White wine Making: – Step 1: Rinse the rice clean and soak it for 6-8 hours until the seeds bloom. – Step 2: Cut the Gac fruit in half, use a spoon to scrape the meat of Gac and then marinate it with 2 tablespoons of white wine and a little salt for at least 1 hour, which can be marinated overnight for 6-8 hours. Mix the sticky rice with Gac meat and 1 teaspoon of salt. In the process you add a little coconut milk to flavor. – Step 3: Put the rice in the steamed rice bowl to cook the sticky rice for about 25-30 minutes. When Gac sticky rice is tender, use chopsticks to stir well, add 1 teaspoon of cooking oil, 2-3 teaspoons of coconut milk mixed together and sticky rice for 5 minutes. – Step 4: Bac Giang sticky rice to the kitchen, when the sticky rice cools down, sprinkle sugar into the island evenly. Pour sticky rice into a plate or use a mold to create a beautiful shape. 2 Crispy vegetarian spring rolls Vegetarian spring rolls are also simple, easy to make and healthy dishes. Let me introduce to you how to make a vegetarian spring rolls that is crispy, evenly yellow, and has an attractive taste. Full Moon offering vegetarian rice tray with this dish will look very beautiful. Resources: + Fresh vegetables: carrots, onions, flower onions, coriander, bean sprouts + Tofu + Dried vegetables: wood ear, shiitake mushrooms + Dry food: rice vermicelli, rice paper rolls + Spices: cooking oil, sugar, pasta, pepper, lemon. Making: – Step 1: Vegetables: carrots, onions peeled, washed, drained and sliced, chopped. – Step 2: Shiitake mushrooms, wood ear fungus soaked in warm water to hatch and then cut the legs, washed to drain, chopped. – Step 3: Boiled vermicelli in boiling water and dipped in cold water, picked out, drained, chopped. – Step 4: Squeezed tofu mixed with carrot, bean curd, onion, shiitake mushroom, wood ear, chopped dong vermicelli. Seasoning with pepper, main noodles just right (note that spring rolls should not add salt because the rice cakes have a salty taste). – Step 5: Cut the square bread in half, spread the cake out to the tray, put the mixed filling in step 4 into the middle of a round 3cm – 4cm long package. – Step 6: Heat the oil pan on the stove, drop the spring rolls in a low heat. Gently stir your hands to make the hard shell turn yellow. – Step 7 : Put spring rolls on a plate, beautifully decorated with vegetables. 3 Vietnamese vegetarian chicken stock A simple Full Moon offering vegetarian rice tray will become more special when the vegetarian chicken dish appears. Resources: + Vegetarian chicken drumstick 300gr + Green beans without shell 30gr + Crispy jelly powder 1.5 tbsp + 1 chili fruit + Purple onion 20gr + Cashew oil 1 teaspoon + Fresh coconut water 200ml + 250ml filtered water (used as eggs) + Soya sauce 1 tbsp + Vegetarian fish sauce 4 tbsp + Vegetarian seasoning seeds 1/2 tablespoon + Sugar 4 tbsp Making: – Step 1: Wash green beans, soak for about 1 hour. Then steam it and blend well. Crushed chili + purple onion. – Step 2: Making vegetarian chicken eggs: Put all of the green beans into a bowl with 1 teaspoon of cashew oil, less sugar and vegetarian seasoning, and mix well. After that, ring a small member. Next, you cook 1.5 tablespoons crispy jelly and 250ml of water to make the egg whites. Fill the mold to shape the egg. – Step 3: Marinate the vegetarian chicken with chopped purple onion, 1 tablespoon sugar and 1/2 tablespoon vegetarian seasoning seeds, mix well for about 15 minutes. – Step 4: Place the pan on the stove, pour in 1 tablespoon of cooking oil, then add 1 tablespoon of sugar to win. After the sugar turns yellow, empty all the marinated chicken into the pot and stir it steadily for 3 minutes. – Step 5: Take all the chicken stir-fry into a bowl, then stir 1 tablespoon soy sauce. Finally, you bring the egg (made) into the sauce, soak the seasoning for about 30 minutes. – Step 6: Place the pot on the stove, then add 4 tablespoons of vegetarian fish sauce and 200ml of fresh coconut water and simmer over low heat. When the mixture heats up, add the sugar and the fried chicken. After the broth is thick, you add all the eggs (which have been marinated), store a little more, and then turn off the heat. 4 Vegetarian shrimp, lotus and lotus leaf salad Vegetarian shrimp and shrimp lotus salad is a simple and easy dish to make, with just a little effort, you will have a delicious and delicious vegetarian dish for the full moon day. Resources: + Lotus bud 300gr + Carrot 100gr + Salad 100gr + Vegetarian shrimp 200gr + 1 teaspoon vegetarian seasoning seed + Garlic 5 cloves + Sugar 3 tbsp + Vegetarian fish sauce 3 tbsp + Cilantro 1gr + 3 chili fruit + Choking 5 left Making: – Step 1: The lotus stalk is about 5cm long, cut in half. Then soak the lotus root with vinegar and water for about 10 minutes. Boiled vegetarian shrimp for about 10 minutes, picked out and let dry. Carrots washed, peeled, sliced. Lettuce, coriander washed, drained and cut into pieces. Washed green onions, chopped. Peeled garlic, minced. Minced chili. – Step 2: Making salad dressing: North pan on the stove with a little cooking oil, add scallions and then fry. Next, add 1.5 tablespoons of vegetarian fish sauce, 1 tablespoon of sugar and stir. When the sugar is completely dissolved, put the sauce in a cup mixed with 1 tablespoon of kumquat juice, 1 teaspoon of chili garlic. – Step 3: North the pan on the stove, pour out all the vegetarian shrimp. Then add 1 teaspoon of vegetarian seasoning seeds and use chopsticks to stir for 3 minutes for the shrimp to spice up. – Step 4: Put in the bowl most of the lettuce, coriander, carrots, lotus, fried vegetarian shrimp, mixed fish sauce. Use chopsticks to mix well to absorb spices. – Step 5: Mixing salad dressing: Mix 5 tablespoons of lemon juice, 4 tablespoons of sugar, 1 tablespoon of vegetarian fish sauce, 1 teaspoon of minced garlic and 1 tablespoon of minced chili together. – Step 6: Put the salad on a plate, sprinkle with peanuts. You can eat it with vegetarian shrimp crackers. 5 Mushroom and mushroom vegetarian soup Resources: + Mushroom: 20gr + Pineapple: 1/2 fruit + Okra: about 5 – 8 fruits + Along the mosquito net: 1 long tree + Bean sprouts: 50gr + Cilantro (Chinese cilantro): 4 plants + Tamarind + Cooking oil, vegetarian fish sauce + Spices: salt, sugar, seasoning seeds, monosodium glutamate + Chopped purple onion Making: – Step 1 : Preliminary processing of ingredients: Pineapple peel, remove the eyes, remove the raw and cut into thin slices. Mushrooms use a knife to cut off the hard legs and split in half, then soak in salt water for about 5-7 minutes. Stripping the outer shell along the mosquito net and cut into pieces about 5cm long. Okra washed, sliced ​​diagonally to taste. Clean bean sprouts. – Step 2 : Crushed tamarind with warm water, then cut off the seeds and keep the juice. – Step 3 : Cook mushroom soup: North on the stove with a pot of water (about 800ml of water), then pour in tamarind juice and cover the pot, cook until boiling. Then, fry the purple onion, minced garlic and pour the mushrooms on the island. Stir the mushrooms for about 2 minutes, then season with 1/2 teaspoon of salt + 1 teaspoon of sugar + 1/4 teaspoon of MSG and continue to stir until you feel the fragrance, then turn off the heat. – Step 4 : When the tamarind juice is boiling, pour the whole pan of stir-fried mushrooms into the pot. When the water is boiling again, put in turn along the mosquito net and okra. Tasting spices to taste. About 5 minutes later add bean sprouts and chopped cilantro, gently stir 2-3 more times, then turn off the heat.

Clam soup cooked with star fruit Meanwhile, reading through many sour and spicy soup recipes – a simple Chinese style, only one recipe emerges “Tran Giang incense” – Tran Giang fragrant vinegar. Thai spicy and sour soup recipes are filled with a sour substance tom yum, in which the only acidic ingredient is lemon juice. Le Nguyen Thuc Quyen, a longtime friend of America, commented: “Thai people are also very acidic. Cookbooks written in English are mainly aimed at the US market, so they write about the basics that are easy to make, using the basic ingredients that can be found in American supermarkets. ” It makes sense! Want to know more about that, you must go look in their culinary history.
Among the sour soups I’ve tried, my favorite is the star fruit soup. Starfruit cooked with sea fish or shellfish, snails for a mild, sour taste. So sour enough that we can drink all the water a few breaths without having time to eat the clams and fish cooked with starfruit in a bowl of soup. Starfruit is an easy ingredient to find. But Saigon is very ironic. One day I bought a bunch of small clam, went to find star fruit, I didn’t have. One day, I bought four star fruit fruits, priced at a total of 5,000, so I bought clam, so I cooked it with Goby. Called temporary, not equal to cooking clam. Shellfish really has martial arts, does not eat anything, just lies day after month to absorb water to filter microorganisms, but live, tastes better than fish. Hearing about star fruit soup, Mr. Nguyen Epal, who lives in Can Tho, specializes in supplying Hue products to the Western restaurant, supported his version: “The sweet and sour taste of starfruit cook with dishes Tam Giang broken fish and fish sauce with copper fish sauce made from pinfish, adding a few green siamese chili fruit is indescribably delicious. ” That country probe is really famous. Hue people also cast pancakes with this fish! Once invited to eat vermicelli, I tasted the sour taste of the fruit for the first time, clearly not knowing what the sour taste of the fruit was. Nguyen Manh Toan, the chef cooking that dish, said: “It is the vertical fruit ordered outside of Hanoi. There is also a sale at Tien Thinh restaurant next to pho Hoa. ” Along is sour fruit growing wild in the Northwest mountainous region, finding it more elaborate than star fruit. The sour substances in Vietnamese cuisine in the Northwest are vertical, there are also vegetarian fruits, sour ears. It’s hard to experience it all. Outsiders often cook sour soup with pork. Such as crocodile soup cooked with pork ribs and sour soup with green pineapple cooked with minced pork popular of Hanoi people. There is also a cooked chicken dish. People in the central and southern regions prefer chicken cooked with giang leaves. The sour taste of the giang leaves is “harsh” than the sour taste of vinegar, if we ignore the overdose of seasoning. Places with wineries like Go Vap and Cu Chi, have chicken dish cooked with wort. The West is famous for its sour chicken cooked with cork / cork, fruit / sensory leaf. These are the trees that grow wild in the river region. More sophisticatedly, they also cook with guava, to seek the flavor of guava. The process of collecting Vietnamese sour substances, with the significant contribution of Facebook friends. When I posted on my site, I found the number 20. When I put the pen to write the number to 29, I received via messenger a picture of the strange fruit, which looked like a Northwest mountain sour fruit. , and was asked “what fruit do you know?” Said probably ground fruit. Disappointment. Christine Le, living in Japan, explained: “That boat is from my hometown, planted in the ancestral land of Long Ho (now Vung Liem). Sour and delicious, I added my 20 acidic substances. ” You are speaking based on the amount I ask for more suggestions on Facebook. The next day, Facebook friends added: rock plum, mulberry mulberry, leaf beetle, tamarind leaves, healthy leaf, jackfruit leaves. Usually Central and Southern people, except for chicken, cook less sour soup with pork but cook with seafood. In part, they have a long coastline in the Central region and a lot of rivers and canals in the South, with rich products. The sour substance drowns out the fishy smell in part, honoring the umami (sweetness of meat) in half. Biochemist Vu The Thanh explained further: “Starfruit cooked with clams may be due to the pH helping to release the umami taste in the clam.” East and West argue over flavors. East according to China, thinks there are five flavors – sour, sweet, bitter, salty and spicy; West accepts only four. Spicy is not a taste. The Japanese invented a new taste in seafood called umami. Since then, monosodium glutamate has been invented. East and West both recognize this position. The most sour is the chopped dried young mango. One afternoon, casually walking into a countryside across a canal in Cao Lanh, saw some nibs drying a thinly chopped fruit. We asked, is it new or if people take advantage of the fallen mango as a sour agent to eat in the hot season in the house. We asked to buy, they were confused because “they do not sell at any time. How to sell. Then they sold tens of thousands of big bags. Only three slices of small mango makes the soup bowl more sour than Hoạn Thu! Collection of Vietnamese sourcing substances: Sauerkraut, pickled young pickles, pickled bamboo shoots, fruit / cork / guava, pineapple, tomato, vegetarian fruit, clump of fruit, toad leaf, vertical fruit, tamarind fruit / leaf, pineapple, Giang leaf, fruit, vinegar, star fruit, pineapple, crocodile, kumquat, sour ear, dried young diamond, mango, cashew, sour tea, lemon juice, lime juice Lemongrass, passion fruit juice, batch / vinegar, wort, rice vinegar / coconut / apple / grape juice, plum, mulberry fruit, beetle (silk), healthy soup, tamarind leaf, jackfruit leaves

Hamster fried with lemongrass and chili. https://dulich.petrotimes.vn/ Snakehead fish steamed in tank To prepare this dish, the processor will clean the snakehead fish and then cut it into pieces, season with enough seasoning and fish sauce and place it on the steam bath. The sweetness of the fish is fragrant, mixed with the characteristic scent of a crunchy and exotic tub, and it’s delicious just by smell. This dish must be eaten while still hot, served with snakehead fish roll rice paper, adding a little vermicelli and wild vegetables, and dipping with spicy and sour fish sauce will create a rich flavor. Classic flexible fish hotpot What makes this dish unique is the characteristic taste of Ganoderma lucidum fish, sweet crispy crazy cotton, pickled and sour tamarind, fatty greasy taste, mixed together with spices to make the dish wake up. The fragrant aroma makes everyone a delicious compliment. Can be eaten with fresh noodles or hot rice and indispensable a little chili fish sauce to dot the fish, making the dish more rich. Sour soup with fish Referring to Western delicacies, it will be a major omission if not mentioning the delicious fish and sour soup, not boring. The taste of crispy sweet and lumpy fish is seasoned with a little sour tamarind, a little delicious fish sauce combined with a few dangerous chili, a little coriander, eaten while still hot, will surely captivate any fastidious diners. Lemongrass warehouse imitation of coconut milk The quintessential soul of this western dish lies in its rustic ingredients and simple preparation. Westerners make imitation in a clay-fired pot on a coal fire. In particular, the delicious lemongrass flavor mixed with fatty coconut milk, a little chili, served with vegetables, banana corn to create a special dish, full of Western flavors. Steamed inside onion fat Heart tong is a popular fish, often used to store pepper or deep-fry. But few people know, the heart is also steamed with onion fat. Just fry the onion fat and season with enough seasoning. Then, sprinkle the scallion fat over the fish and put it in a steamer. After 15 minutes, you will have delicious Western dishes that are hard to resist. Hamster fried chili lemongrass This is one of the western delicacies with its own taste. The delicious hamster meat is comparable to goat meat and chicken meat. Just clean and then let the fresh lemongrass minced, remove the dangerous chili, add spices and a little delicious fish sauce and mix well. Then, in a frying pan, there is a golden rat meat dish with attractive aroma. https://dulich.petrotimes.vn/