Koreans love to eat kimchi, it can be said that this is almost one of the “national delicacies”, indispensable for Koreans. Now kimchi is not just a side dish, it is also made into an energy drink. Recently, a Korean brand has launched the product “Kimchi Energy Drink” in limited quantities, which is enthusiastically hunted by young people. According to research, kimchi energy drink does not have a strong sour or spicy taste like traditional kimchi. Many people who drink it say that this special energy drink has a sweet and sour taste, greasy but not fatty. When eating rice is fed up with too much fat, taking a sip of kimchi energy drink will make you eliminate the feeling of loss of appetite and eat more deliciously. According to the manufacturer, this is an energy drink extracted from kimchi, a 240ml can is sold for 3000 Won (~ 63,000 VND). On the packaging, there is also a picture of cabbage kimchi that looks very eye-catching. Quite a few people said that before drinking, they were curious to know if the taste was strange and quite cautious, but when they drank it, they felt a little bit of strawberry taste. In addition, kimchi energy drink has a transparent light pink color, very beautiful, so it attracts a lot of young Koreans, especially girls who love new things to order and experience. Many Korean girls buy kimchi energy drink because the packaging and color of this drink is very beautiful. It is known that kimchi energy drink will not only help users reduce boredom and fatigue but also bring a strong source of energy, helping to be more alert. Not only this energy drink is very special, recently, a Korean manufacturer also launched a watermelon-flavored gummy candy, the outside is a green watermelon shape, the inside is red, two The flavor blends together quite nicely. As soon as watermelon gum appeared, immediately attracted many people to leave messages that they wanted to be ordered.

A carbonated beverage and a dish that is both spicy and sour, often served with rice, bacon, instant noodles, but also made by a fermentation method like kimchi, how can it be combined with can each other? But in Korea, yes! Even this kimchi energy drink is very popular and is enthusiastically welcomed by young Koreans. Because when you eat greasy food, carbonated drinks will make you feel less bored, combined with the taste of kimchi will be more delicious. Kimchi-flavored soft drinks are being enthusiastically welcomed by young Koreans The water can is designed in white with a very eye-catching cabbage kimchi pattern, feeling both cool and sweet. When not trying it, many young people think this is a strawberry-flavored carbonated water because it has a beautiful peach-like color. When enjoying, it does have a strawberry taste, the gas concentration is not too strong, but later on, the taste of kimchi can be felt, but not very strong, just spreading in the mouth and then melting. The content of kimchi accounts for 0.001%, only creating a feeling for the drinker. Kimchi-flavored soft drinks are also energy drinks, helping users feel more alert and energetic. A 240ml can of water is sold for 3000 won (VND 63,000) in Korea.

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

Spinach is a very popular vegetable in the summer. With just a few ingredients and simple operations, you can cook delicious food for your family and cool you down very well. Spinach contains a lot of vitamins, especially vitamin C, fiber and minerals, which are especially good for cooling from the inside. Bitter gourd stuffed with meat Bitter melon is not only a raw material for cooking but also a very good medicine, dishes made from bitter melon have a very good cooling and detoxifying effect, especially effective. with people with canker sores. However, some people can’t or don’t like the bitter taste of bitter melon, to reduce the bitterness you can cut the bitter melon and then soak it in water before processing. Mushroom soup: Mushroom soup is delicious in any season, in the hot season, it cools down very well, and in the cold season, the soup helps to warm the body, and provides a rich amount of nutrients. You can use different types of mushrooms depending on your family’s liking, but basically you can use enoki mushrooms and shiitake mushrooms. Depending on your taste, you can use shiitake mushrooms with only 1/2 the amount of enoki mushrooms to make the soup more fragrant and easier to eat. Sour clam soup is a favorite dish of many people, especially in the hot summer, has a very good cooling effect, is quite simple, you can immediately start processing for your family and friends. lover. Amaranth soup cooked with shrimp: According to Oriental medicine, amaranth with rice is sweet in nature. Purple amaranth is sweet and cool, has a cooling effect, cools the liver, helps gas and declares complaints. Shrimp contains a lot of protein, contains a lot of hemoglobin, has anti-anemia effect. The body will easily absorb the hemoglobin in shrimp has an effective iron supplement effect. This soup has a cooling effect, stimulating digestion. A recent study said that amaranth has the ability to increase the elimination of radioactive substances and eliminate toxins because of its high content of sterols and unsaturated fatty acids. Sour fish soup is a favorite dish of many families in the hot summer. You can use red snapper, snakehead, and carp as ingredients for this soup. Crab and jute vegetable soup is a rustic dish, with a sweet, cool taste, a very effective cooling soup in the summer. When cooking crab with jute vegetables, perhaps the step of making crab is the most difficult step, causing many people difficulties. After buying crabs, wash them thoroughly to remove the soil, remove the shells and bibs, and keep the crab bricks separately. Put the crab in the mortar and pound it, a little tip is that you should add a little salt to make the crab less likely to be shot, and help the crab meat turn yellow when cooking. After pounding, add clean water, stir well, filter the juice, remove the crab carcass. Mixed Tofu Soup If you are looking for a delicious soup, effective cooling in the summer, you should not miss the mixed tofu soup. The ingredients to make this dish are also quite simple and easy to find: sweet corn, white cabbage, carrots, broccoli, tofu and herbs. All ingredients of the dish have a very good cooling effect. Mussel soup cooked with gourd According to Oriental medicine, mussel meat is sweet and salty, cold, non-toxic, has the effect of colon, ventilation, liver cooling, detoxification, diuretic. Mussel shell (crushing the corpse): salty, warm, non-toxic, has the effect of fixing, astringent, expectorant, anti-emetic. This soup has the effect of promoting health, clearing heat, and refreshing. Pumpkin soup with minced meat: Pumpkin soup is a simple soup in the summer, also very suitable to choose as a cooling soup for the whole family. Shrimp cooked zucchini: Zucchini contains many vitamins, minerals, and calcium. According to traditional medicine, zucchini is cool, has the effect of clearing heat, quenching thirst, detoxifying, and is a very suitable vegetable for summer use. Soup with boiled water spinach is a “national dish” on summer days. Sweet and sour soup, served with hot rice and bay leaf rolls and spring rolls with herbs is the perfect recipe for a simple family meal. The heavenly lily flower grows Pork ear papaya salad: Green papaya is a popular and relatively cheap food. In addition to stewing, cooking soup, making jam, papaya is also used to process many dishes such as: papaya salad with shrimp and meat, papaya salad with beef, papaya salad with pig ears, etc. The sweet and sour taste, crispy pork ears combined with each fiber of fresh green papaya blended in a rich sauce will make you eat forever and not feel bored and cool your body effectively. Hoa Thien Ly is used a lot in summer dishes such as: cooking soup, cooking hot pot, making salad, stir-frying… Stir-fried mussels with Thien Ly flower is one of the dishes with cooling effect. very good, creating a strange feeling, bringing rice in the summer. Thien Ly flower has a sweet taste, is average, has a cooling effect, and is very good against heat rash in the summer. Mussel broth you can use to cook soup, cook porridge to cool down is also very good. Fried chickpeas with chicken intestines: Chicken intestines include many different parts such as liver, gizzard, intestines. Chicken intestines are cleaned, cut into small pieces, marinated with a little fish sauce, pepper and then fried, add green beans to stir-fry. This dish when enjoyed with rice will be very delicious with crispy green beans and spicy chicken intestines. Pick up each piece of attractive, crispy, chewy chicken intestines and put them in your mouth, then add some rice and beans, the spreading flavor will make you ecstatic. Green bean chicken porridge is a nutritious, cool, and cooling dish that is very suitable for hot summer days. Avocado Salad: A salad with a combination of many ingredients such as lettuce, corn, tomato, avocado, onion, and lean meat. herbs, … will help you stimulate your taste buds effectively. Not only helps to cool down, this dish also provides a large amount of necessary nutrients to help you regulate the body, detoxify and promote health. Fruit yogurt ice cream: Fruit yogurt ice cream is a very popular snack and dessert because of its effective cooling effect. It is loved by many people for its delicious and attractive taste, along with the freshness of the fruit because it is rich in fiber, vitamins and minerals needed by the body. Longan lotus seed tea: Longan lotus seed tea is both a snack and a favorite dessert of many people. Especially in the hot summer, this tea is even more popular. Tea is cooked from lotus seeds, longan pulp, alum sugar, so it has a sweet and easy taste, plus a little nutritive nutriment from lotus seeds, if served with ice, it will help you dispel all the heat of the day. summer.

Resources: – 500 gr of young ribs – 1/2 red bell pepper – 1/2 green bell pepper – 1 tomato – Crispy flour – Vinegar – Chili sauce – Minced garlic Making: Step 1: Chop ribs to taste, soak in dilute salt water for 5 minutes, then rinse with water. Let dry. Step 2: Marinate the prepared ribs with 1/2 teaspoon of garlic powder, 1/2 teaspoon of main noodles, 1/2 teaspoon of salt and pepper, 1/2 teaspoon of paprika if you can use it spicy. Marinate 5 minutes. Then, put the crispy batter into the shirt evenly. Step 3: Bell peppers and diced tomatoes are not too small. Step 4: Heat oil for the ribs and fry on low heat until the ribs are cooked evenly. Crispy golden ribs, then remove to drain. Step 5: Make sweet and sour sauce Put in a bowl 2 tablespoons chili sauce, 3 tablespoons vinegar, 2 tablespoons sugar, 1 tablespoon ketchup, 1 tablespoon oyster sauce, and half a cup of water. Stirred. Sauté garlic for the bowl of mixed sauce. Taste sweet and sour, just add a little diluted tapioca starch to thicken. When the sauce boils to a moderate consistency, add the bell pepper and tomato. Stir briefly and then turn off the stove. Step 6: Put the fried ribs in the sauce, stir well, put on a plate. Serve with hot rice. Finished Products: Crispy ribs are rich on the outside, soft on the inside, sweet and sour sauce stimulates the taste buds. According to the Star

See the outer shell The easy way to know if the lychee is delicious or not is to observe the outer skin of the lychee. When buying, you should pay attention to choose bunches of fruits with flexible branches and fresh leaves, this is a sign of fresh lychees, recently picked. Illustration. On the contrary, you should ignore the bunches with wilted, easily broken or bruised branches because those are the fruits that have been picked for a long time or exposed to the sun for a long time, so the branches and bark are dry. Delicious and ripe lychee will have a pink-red skin, round fruits. The lychee fruit is usually smaller than the hybrid lychee (only about 70%), while the lychee fruit is larger, more elongated, and the color is also darker red. Ripe litchi until the spines will be smooth, the more thorns and sharper the thorns are, the greener the fabric will be. Do not choose litchi fruit with dark spots, black spots on the skin, especially on the stem because it is easy to encounter rotten or overripe fruit. Should choose bunches of fresh lychee, the branches stick to the fruit and the leaves are still green. Do not choose to buy bunches of lychee with dried, wilted, fragile branches or dried, no longer fresh leaves. Try it with your hands Fresh lychee to the touch will have elasticity, when pressed, you will feel the fruit is a bit soft but still firm. On the other hand, if you feel the hard lychee fruit, it is still green, and if you touch it soft but not elastic, the fruit is old or overripe. Illustration. Smell it Although the fragrance is not strong, the fabric still has a characteristic smell. Fresh lychee, when you smell it, you will see a light fragrance. If you smell the lychee fruit has a sour smell, a fermented smell, or a strange smell, you should not choose it because it is likely old or too old. Peel off test Try peeling any 1-2 lychees in the bunch. If the delicious lychee is peeled off, it will have: – The stem is white, not dark, not deep. – The peel is easy to peel, has a crunchy feel, a bit dry – Does not leak bile when peeling, the pulp is quite clear and looks succulent. If the peel is tough, the stem is dark, the molasses is high, and the pulp is not clear, the lychee may be overcooked or about to spoil. Illustration. Split the pulp, see the seeds After peeling, slowly try to separate the pulp. – The pulp is soft, clear white, succulent, when peeling, it begins to molasses, has a light aroma, the pulp is thick and easy to separate, the small seeds are delicious. – If you find it difficult to separate the seeds, the seeds are large, the pulp is pasty, the smell is bad or the smell is strange, you should not choose. Illustration. Size of lychee Vietnamese standard delicious lychee is a medium sized lychee, not as beautiful as a hybrid lychee. The lychee fruit is smaller, only 70% of the hybrid lychee. The fruit is round, slightly regular, while the lychee hybrid has large berry fruit, elongated body, large seeds, sour taste. Illustration. How to preserve lychee? – The lychee, after choosing to buy the freshest fruits, should be properly preserved to ensure that the nutrition of this fruit is not lost. – Accordingly, you need to wash all purchased fabrics, remove toxins and dirt on the skin as well as remove damaged, watery lychees to better preserve them. Next, you put it in the refrigerator, best preserved from 2 to 3 degrees C. When you want to eat, you will take out each bag to enjoy, so 3 weeks later you still have fresh lychees to eat. Illustration. – You can also store lychee in a cool place to avoid moisture, moisture, etc., but you should not store it for too long, it will damage the fabric and lose nutrients. Illustration. Lychee has a sweet taste, provides many vitamins and minerals for the body, but you should not eat too much. On average, a day should only eat 200-300 grams of lychee. Adults should only eat 5-10 fruits/time, children 3-4 times/time.

The old driftwood was picked up from the bottom of the Tien River, over time and eroded by water, people can no longer distinguish what kind of tree they are, so they call them driftwood. The hundred-year-old driftwood roots were “enchanted” by Mr. Nguyen Van Nghiep (43 years old, living in Cho Moi district, An Giang), sculpted into a unique collection in the West. After being salvaged, the driftwood stumps were created by craftsmen into beautiful works (Photo: Thien Chi) Currently, he owns nearly 40 artworks of “terrible” size, including: two sets of 12 zodiac animals, Buddha statue, rockery, 24.5m long painting, house full of driftwood, 3D painting table. , tables and chairs… The sculptures are very lively and soulful as if they were telling stories of time. Unique, nearly 200-year-old t-shirt craft in Ha Tinh According to Dan Tri Newspaper, Ha Tinh has a village that has been attached to the profession of sewing (sewing, knitting) ao dai for nearly 200 years. My job in Yen Lac village is done all year round, but the most is from the 3rd to 6th lunar month. Experiencing many ups and downs, the profession of wearing ao dai is still maintained and kept its own unique features. The shirt not only helps to cover the burning sun and cold, but also helps many farmers here have an additional source of income in life. The most important materials to make a shirt are the leaves, in addition to the leaves of the ash tree (palm tree), rattan rope. It takes almost 2 hours to finish a shirt. For many farmers in Ha Tinh, the shirt is considered an inseparable thing when going to the field. The shirt helps them resist the sun like burning fire or the cold that cuts the skin and cuts meat. Unique ironing steakhouse in Saigon Unlike a regular steak, which does not require a pan, beef at a restaurant in Saigon is grilled directly with a chicken iron. The idea of ​​​​using a chicken iron has been cherished for a long time by restaurant owners. Originally, the owner is a lover of antiques, so he devised a way to cook beef in this way. Ironing steak (Photo: GiadinhNet) The ingredients for the steak here are brought to the table, accompanied by a traditional ‘hot’ chicken iron. Diners will put the iron on their own marinated beef, rare, medium or well cooked depending on each person’s preference… Ironing steak costs about 300,000-400,000 VND/serving. Strange sour pho in Ha Giang Referring to the cuisine in Ha Giang rocky plateau, tourists often mention dishes such as thang co, men men, au tau porridge, corn wine, Shan Tuyet tea… but not many people know that sour pho is also famous. poor here. Sour pho was introduced to the northern mountainous provinces such as Ha Giang, Lang Son, Cao Bang, etc., after the Man Thanh Dynasty (China) more than 300 years ago. In the past, sour pho was only used in banquets, but now it has become a favorite breakfast dish of many people in Ha Giang. The main thing that creates the taste of sour pho is the sweet and sour broth. The special broth is made up of a very sour vinegar mixed with sugar, mixed with tapioca flour and a little spice – all brought to a boil and stirred by hand. The unique dish “bumpled duck eggs” in Hue According to Dan Tri newspaper, duck eggs are a familiar dish with Vietnamese people, eggs are often served with laksa leaves, ginger and a little spice. But in the city. Hue (Thua Thien – Hue province) has a shop specializing in selling duck eggs with a new way of processing, creating a sense of excitement that attracts people to eat with the name “Battle duck eggs”. Squeezed duck eggs are a new dish (Photo: Dan Tri) Squeezed eggs will be peeled and then mixed with spices such as onion, salt and pepper, ginger sauce, sweet and sour, galangal, laksa leaves, melon, lemon leaves, fresh pepper, chili, garlic… Eaters can enjoy, feel the new taste of duck eggs. The “super rotten” dish that few dare to try of the Northwest people Rotten buffalo skin, also known as dung min, is a typical dish of the Thai people in the Northwest. The raw material to make this dish is buffalo skin. After filtering, the buffalo skin is wrapped in banana leaves and incubated for about two days depending on weather conditions. After a period of incubation, the smelly buffalo skin is washed, the hair will fall off. People bring the skin to dry, then use it to cook soup, cook banana flowers or bake depending on their preference. Rotten buffalo skin (Photo: Ytimg) For locals, this is a specialty with a distinctive taste. But for many people, just hearing the name and smelling the smell did not want to enjoy this unique dish. But this is a specialty dish for those who like to discover “unique” flavors. Garden boy “magic” garbage into expensive paintings Old jeans, banana peels, melaleuca peels… are all discarded things, but through the talented and creative hands of a guy in Kien Giang, they have turned into valuable paintings. In 2004, Mr. Le Hoang Nhan (born in 1982, in Dong Hung B commune, An Minh district, Kien Giang) recycled Melaleuca bark material into unique paintings. In 2019, the painter from Melaleuca country released pictures made from banana peels, very eye-catching jeans. In 2020, Mr. Nhan continues to create paintings made from jeans. From worn, faded jeans suddenly became fancy paintings through Mr. Nhan’s hands. To date, Mr. Nhan has made more than 1,500 paintings of melaleuca shells, more than 50 paintings of banana peels and 30 paintings from old jeans. Hanh Nguyen (Synthetic)

Hot beef crab soup with rich broth, the occasional sour taste of vinegar mixed with the greasy taste of crab sauce, the sweetness of beef dipped up full of attraction. You can absolutely go to the kitchen to make a delicious, attractive hot pot dish, eating it is addicted with a simple way to make it at home. Vietnamese people will guide you how to cook super delicious beef and crab hot pot according to the following recipe: 1. Ingredients for cooking beef crab and beef hot pot: – Crushed copper crab: 1kg (pre-ground or bought to pound) – Beef, tofu – Vegetables: Sliced ​​banana flowers, split water spinach, spinach, melon, mushrooms… – Fried onion 2. Ingredients for growing beef crab hot pot: – Minced meat: 500gr – Raw spring rolls: 400gr – Shiitake mushrooms: 100gr – Wood ear: 100gr – Fish sauce: 1 tablespoon – Spice – Chopped dried onion (For a lot of raw ham, the wood ear will grow more crispy) 3. How to make beef crab hot pot: – The first is to clean the crabs, pound the crabs, filter the water, and keep the crab bricks separate. – Vegetables and mushrooms cleaned, cut and sliced ​​as shown – Tofu cut into bite-sized pieces and fry until golden brown on all sides. – Grow into small pieces according to your preference. – Boil crab water until the bricks float up, then take out all the bricks. This part will be served with fried onions, a part of yellow crab bricks, fish sauce and cashew oil to eat with vermicelli. – The remaining yellow crab bricks will be cooked with fried onions and tomatoes to create the color of the hot pot. Add vinegar, batch or berries for sourness depending on the family’s taste. – The more fried rice noodles, the more fried onions, the more delicious it is. The sweet and sour hotpot soup is very clear and delicious, dipping in vegetables and fruits. Wish you success with beef crab hot pot!

Everyone’s facial skin is different, which can be divided into four types: dry skin, oily skin, combination skin (oily T-zone) and sensitive skin. Fruits also have many types, if temporarily classifying them according to taste, there are basically three types: sweet (banana, watermelon, sweetened yogurt …), sour (tomato, lemon, strawberry, orange) , grapefruit …), tasteless fruits (cucumbers, potatoes, beans…). However, the fact that each fruit is suitable for each person’s skin is not simple. Using a fruit mask should also be cautious. Illustration Specific information on this issue, Dr. Huynh Huy Hoang, Dermatology Hospital of Ho Chi Minh City said that sweet fruits are not good for the skin but only beneficial for bacteria. The more sweet fruit you add, the more bacteria will grow. Avoid sweet fruits and sweetened yogurts. Sour fruits contain fruit acids with mild bleaching properties, so they work to slough off dead cells on the skin. Therefore, it is best to use it only once a week. Do not mix many types of fruit to make a face mask because it can be ineffective, even more harmful to the skin. The most commonly used fruit is cucumber. Normally, using cucumber is very simple, just grate it very thin and then apply it on your face. However, even this “gentle” type can be troublesome if used incorrectly. There have been many cases of skin becoming red after applying cucumbers just because they did not cut the two ends of the melon to rub off the plastic. Cucumber sap causes skin allergies, causing the skin to become red. If you put on a cucumber, you will still get sunburned if you have just finished taking care of your skin and go outside. Not to mention, if the fruit contains toxic chemicals, the more harmful it is to the user’s skin. Mild redness, severe itching can be infected, festering is very dangerous. Therefore, depending on your skin type, you should choose accordingly. People with dry skin should choose fruits containing fat or mix more olive oil, milk to add fat and moisture to the skin, helping the skin not to be wrinkled, premature aging. If the skin has a lot of dead cells, you should apply a mask with olive oil with a few drops of lemon or mashed steamed potatoes mixed with whey or pureed strawberries mixed with unsweetened raw milk. People with oily skin should use sour and tasteless fruits. When applying cucumber, it is necessary to wait until the water in the cucumber slice is completely drained, then peel it back from the bottom of the chin (peeling from the top down is easy to cause sagging skin, premature aging). Oil, residue and dead cells will stick to the cucumber slices, so the skin is cleansed. Particularly sour fruits should be mixed with fat-free, sugar-free milk so that the skin has more nutrients without being “flooded in oil”. According to Dr. Le Thai Van Thanh – University of Medicine and Pharmacy in Ho Chi Minh City, people with oily skin in the T-zone, the rest of the skin is normal, should be cared for like oily skin. Thus, it is recommended to use tasteless fruits, mixed with milk is best. Particularly those with sensitive skin should test the reaction with the fruit before putting it on their face. Ideally, skin should be nourished after dinner, apply the mask for 15 minutes, then rinse with warm water. Remember, carelessly washing your face, the fruit acid left on the skin will continue to “work” making the skin prone to redness and peeling. A mask once or twice a week is enough, if you apply too much, the skin will be “overeating” with nutrients. Finally, the hygiene stage, it is necessary to wash the face thoroughly after applying the mask. Fruits used as masks also need to be preliminarily cleaned and used with separate tools (mortar, pestle, mask stick …) to ensure hygiene and do not mix other substances. And a final note is to choose clean fruit at reputable fruit stores, the origin is clearly the best way to make a mask.

Resources: Water spinach: Half a kilo Chili: 5-7 fruits (depending on the spiciness) Purple onion: 5 pieces Garlic: 5 cloves Seasoning: Vinegar, sugar, salt Perform: Step 1: Prepare water spinach First, you pick up the water spinach and remove all the leaves. After washing with water, add 2 tablespoons of salt to the pot, stir well and add the vegetables to wash again and then drain. Next, you put a cup of vinegar in another bowl of water and then put the water spinach in to soak for about 1 hour. This helps the vegetables to have a beautiful color. After soaking, you start the pot of water and put the vegetables in the blanching (quickly blanched without soft vegetables, losing their crispiness) and then take them out and put them in a bowl of ice cold water to soak for about 10 minutes. . Then take it out and cut it into bite-sized pieces. Step 2: Cook sweet and sour mixture hợp Peppers de-stemmed, onions and garlic peeled and sliced. Then, put in a pot of 500ml of water with 1 tablespoon of salt, 150g of sugar and 120ml of vinegar and then bring it to a boil until the sugar dissolves. When the mixture cools down, add the onions, peppers and garlic. You can taste it again to see that the water has a sweet and salty taste that is just right. Step 3: Soak sweet and sour water spinach When the mixture cools down, put the water spinach in a glass jar and pour the mixture into it. Close the lid tightly and soak for about 3-4 days to use. When the vegetables have reached the acidity that you have not eaten yet, they can be placed in the refrigerator to preserve and use gradually. Pickles Resources: – Cucumber (cucumber): 5 – Fresh ginger, dried onion, dried garlic, chili fruit – Spices: Table salt, sour vinegar, granulated sugar Steps to take: Step 1: Prepare cucumber (cucumber) – The cucumbers are washed in a basin of water, then soaked with a little diluted salt water solution for about half an hour. – After soaking, take out the cucumbers in a basket and put them in the faucet to rinse a few times, drain. Step 2: Prepare the accompanying seasoning – While waiting for the pickled cucumbers, bring the onion and garlic out and peel the outer skin. – Left chili should be washed, broken off the green stalk, can leave the whole fruit or cut into small slices as you like. – Fresh ginger cleaned, peeled and cut into thin slices. Step 3: Make a delicious crispy pickled cucumber – First prepare a mixture of salt water to soak cucumbers according to the following recipe: Pour about 800ml of slightly warm water into a large bowl and then add three tablespoons of salt, one tablespoon of granulated sugar and three tablespoons of sour vinegar, Use a spoon to stir until dissolved. To have a way to make delicious crispy pickled cucumbers, you need to prepare this pickling water in the right ratio. – Next, add all the dried onion and peeled garlic on top with thin slices of ginger plus chopped red chili or chili continue to stir. – Next, put the cucumbers in the prepared glass jar (remember to disinfect with boiling water before salting the cucumbers. – Finally, pour a mixture of salt water, sugar, and vinegar just dissolved in so that the cucumbers are submerged. Then put the lid on the jar, bring it to a cool place and soak it for about 3 to 5 days to have a delicious crispy salted cucumber dish. Salted figs Resources: – 500g glutinous figs – Fine salt, vinegar – Chili: 4-5 depending on the spiciness – Garlic: 1-2 bulbs – Galangal: half a tuber about 20g – Sugar: 20g – Glass jars for salt. Making: – Pickled figs soaked in salt water to dilute the plastic and reduce darkening. You can leave the whole fruit or halve it, but leaving the whole fig will be more crunchy than halving. – Soak figs in salt water and diluted vinegar for about 20-30 minutes to release all the resin. After that, rinse 2-3 times with clean water and let it dry. – Sliced ​​or smashed garlic. – Thinly sliced ​​chili. – Thinly sliced ​​galangal. – Boil about 600ml of water with 20gr of granulated salt and 15gr of sugar, taste a bit salty, sweet and sweet according to taste (note not to let the salt be too light, it will quickly sour and become scum). Bring to a boil then let cool. – Put figs in the jar, alternating garlic, chili, galangal. Fill the boiling salt water with sugar to cool, if the figs float, use a heavy object to press down. – After 1-2 days, keep the figs in the refrigerator to eat gradually. – Salted figs begin to be eaten after 2-3 days, the figs will turn yellow. Salted bean sprouts Resources: Clean bean sprouts: 500 gr Carrot: 1 medium Red onion: 2-3 bulbs Chives: 1 bunch Chili: 4-5 (can be omitted) Sugar, salt, vinegar, filtered water Clean glass jars (wash in boiling water, let dry) Steps: + Make a sweet and sour mixture consisting of three tablespoons of sugar, two teaspoons of salt, and one teaspoon of vinegar dissolved in four tablespoons of water. Boil this salt water mixture and let it boil for about 1-2 minutes, then turn off the heat and wait for it to cool. + Pick up the remaining bean sprouts and bean pods, wash and dry. Wash the carrots and peel them, grate or grate them. + Wash chives, cut into pieces about 3 cm, dry. + Peel the onion and cut it into thin slices. + Put chives, bean sprouts, carrots in a bowl, wash and mix well. Wash and slice the peppers. Wait for the brine to cool, then add the chili. + Put the bean sprouts mixture just mixed into the glass jar. Pour in the salt water and vinegar. Tie items on top so that the rack doesn’t float out of the water. + Soak the melon for about 1 day, then squeeze out the water and put it on a plate to eat with rice and other dishes. + Add 1 bowl of fish sauce to dip the melon, very delicious. Fish sauce for minced garlic, sliced ​​chili, sugar, lime juice and paprika. Xiao Bao (Synthetic) Photo: Collectibles

1. Chicken When choosing chicken, pay attention to the white stripes and thick layer of fat on the chicken breast. If there are many of these parts, it means that the chicken farmer has injected growth hormones into the chicken to promote weight gain, eating is not good for health. The color of the chicken is also something we have to pay attention to. If the meat is yellow, it is not fresh. Choose pieces that are pink and not too soft. 2. Honey Pour honey on a flat surface, fake honey will immediately spread, and real honey, its quality will flow like a stream, thick. Taste it, if it has a caramel taste, it is genuine honey, and if it is too sweet, it means it has been mixed with white sugar. 3. Sour cream To check if sour cream contains vegetable fats, put a tablespoon of sour cream in a cup of hot water. If the ice cream is not good quality will create a layer of white flakes, a little lumpy, and good sour cream will spread evenly throughout the cup. 4. Frozen vegetables and fruits Check the product bag, if there is a lot of ice or snow on it, it means it has not been stored properly. Choose a bag with a little bit of tape! 5. Fish If you want to choose good fish, look at the fish’s eyes. A fish with cloudy eyes and bright red gills is a spoiled fish. The skin of the fish should be shiny, hunted in… fresh fish. 6. Meat When choosing meat, please press lightly with your fingers, fresh meat will not sink for long, immediately elastic. If the meat is rotten, it will sink. Cut a test piece, if the meat is dark and the border is white, it means that the meat has been kept for a long time, there are additives, health effects. Or you can wipe with a paper towel, fresh meat will not have much water and the blood seeps in. 7. fennel If you want to know if the dill is fresh or not, try holding the bunch of fennel up, if the leaves fall to the sides, it is old. In addition, if the dill is discolored and the stem is too long, it means it contains nitrate. Choose green, fresh plants. 8. Cheese To find out if the cheese contains vegetable fat, cut it with a knife. If the slice of cheese is crumbly, it is high in fat (Excluding hard cheeses like cheddar). Leave a piece of cheese at room temperature, if it is soft then the cheese is good, if it is dry and has moisture, water appears, indicating that the product is no longer usable. 9. Ice cream Leave ice cream at room temperature, if it contains vegetable fat, it will freeze for longer, then melt into a liquid. Good quality cream will melt into thick white patches.

Ingredients of lotus root salad with shrimp and meat 400 gr lotus root
200 gr prawns
200 gr pork belly
1 carrot
Lettuce, coriander, chili, garlic
Crushed roasted peanuts, fried onions
Seasoning: Fish sauce, salt, sugar, salt, lemon, vinegar. Delicious dish every day: Lotus root salad with shrimp and meat. How to make lotus root salad with shrimp and meat Wash lotus root, tear it in half, mix with 1 teaspoon of sugar, 1 teaspoon of salt, 2 teaspoons of vinegar. Carrots peeled, washed and thinly sliced, mixed with 1 teaspoon of salt, left for about 15 minutes and then squeezed out the water. Coriander, washed, finely chopped. Chili, minced garlic.
Shrimps are washed, boiled for about 10 minutes, then taken out, washed with cold water and peeled, removed the black thread on the back and split the shrimp in half. Bacon is only washed, boiled, cut into thin pieces.
Mixing salad dressing: Mix 2 tablespoons of fish sauce, 1.5 tablespoons of sugar, 2 tablespoons of filtered water, 1 teaspoon of lemon juice with garlic and minced chili.
Put the lotus root in a large bowl, add carrots, shrimp, and meat, then add the salad dressing and mix well. Leave for about 5 minutes, then re-season the seasoning so that it is sour and sweet. Add cilantro, mixed coriander, then put the lotus root salad with shrimp and meat on a plate, sprinkle with fried onions, and roasted peanuts to complete.

Lychee contains many nutrients such as Calories, Carbs, protein, sugar, fat, fiber… and many vitamins and minerals such as vitamin C, vitamin B3, Potassium… Besides, litchi fruit also Contains various antioxidant plant compounds. Including lychee in the daily diet can help promote appetite, boost metabolism and maintain optimal body weight, prevent cancer, boost immune function, Improve metabolism, prevent constipation… However, not everyone knows how to choose delicious lychee fruits without the common stem worm. Check out our lychee selection tips below to choose the freshest lychees! Observe the outer shell To choose good fabrics, you should look at their outer shell. Those are the fruits with red, round, pink skin. Ripe litchi until the spines will be smooth, if the thorns are more and more pointed, the cloth is still green, eating will be sour. You should choose fresh lychees, with branches sticking to the fruit. Absolutely do not choose litchi fruits with dark spots, black spots, especially in the stem, branches that are dry, wilted, easily broken because these are rotten and damaged fruits. Lightly squeeze the outside of the fabric You can also rely on the fabric to choose delicious fruits. If the touch of the lychee has a certain elasticity, is slightly soft but still quite firm, it means that the lychee is still fresh. In case you feel the lychee is hard, the lychee is still green, eating will be sour. If the fabric is soft but not elastic to the touch, the fabric is damaged. Smell Good lychee will have a slight fragrance, while damaged or too long litchi will have a sour or fermentable smell. Pare When buying fabric, you can try to peel any fruit in the bunch. When peeled off, if the stem of the fruit is white, not dark or deep, and the stem part must be easy to peel, crisp, and not leaky when peeled, it is a delicious lychee. And if when peeling the fabric, the peel is tough, the stem is dark, the molasses is a lot and the pulp is not clear, then they may be about to spoil. Test the pulp In addition to the peel, try to separate the pulp to see if it is a good lychee. If the pulp is soft, clear white, succulent, has a light aroma, and is easy to separate, the lychee is delicious. If the pulp is pasty, less fragrant or has a strange smell, it should not be chosen because it may be a damaged fabric. How to preserve fabric? After choosing to buy fresh lychees, you need to wash all the purchased lychees to remove toxins and dirt on the skin as well as remove damaged lychees. Next, put the washed cloth in a plastic bag and then put it in the refrigerator to preserve. Xiao Bao (Synthetic) Photo: Collectibles

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.

Mon sticky rice with sweet and sour meat. Bacon is most suitable for cooking sweet and sour meat. You should choose lean meat, preferably the belly (the sole) has a very thin fatty part of the tail, close to the lean part and skin, eating without getting sick. After washing, cut the meat into bite-sized chunks. Next, you add chicken eggs and cornstarch, mix well and then deep-fry. With 500 grams of meat, you use 2 eggs, 1 tablespoon of cornstarch. No need to make sweet and sour sauce. You can use packaged sweet and sour ribs sauces for quick. You add sliced ​​ginger, scallions and sweet and sour sauce to the fried meat, mix well. At the same time, instead of cooking sticky rice, soak the sticky rice in filtered water for about 1 hour. After that, you take out the sticky rice, wash it again and check the moisture, feel that the glutinous rice seeds are slightly expanded. You put the glutinous rice in a deep dish, arrange the bacon mixed with sweet and sour sauce on top, then put it in the steamer, steam for about 30-40 minutes. Cooked sticky rice soft, flexible. Bacon has a sweet and sour taste, does not get bored, the outside is crispy and crispy due to fried corn flour, creating a fragrant aroma. According to the Star

However, few people know that fruits can also contain parasites, bacteria, if not washed, they can live parasites in the human body and cause many health problems. Here are 3 fruits that are most likely to contain parasites, so wash them thoroughly before eating Grape bunch Grapes are a favorite fruit of many people because it has a sweet, crunchy, aromatic taste, sometimes with a little sour taste, creating an extremely delicious and attractive feeling. However, grapes are usually harvested and sold in bunches. Inside the bunch of grapes there are always gaps, this is the space that creates a suitable habitat for parasites. In addition, because grapes contain high amounts of sugar, they attract the attention of more parasites. Therefore, when buying grapes, it is necessary to wash the grapes under clean running water, draining the water from top to bottom. Then, soak in dilute salt water for about 15 minutes, then eat. Strawberry Illustration. Strawberries grow close to the ground, when ripe, the entire flesh is exposed, the eyes of the strawberry can easily become “paths” for the parasites. to hide. Therefore, to ensure safety, when buying strawberries, you need to gently put the strawberries in a bowl of clean water, add a little flour or salt and soak for about 10 minutes, then gently take the strawberries out into a bowl of clean water. Repeat this 2-3 times so the strawberries can be cleaned. Water chestnuts Because water chestnuts are soaked in water for a long time, they are very susceptible to parasites. When eating, it is necessary to wash it with clean water, then use a knife to peel off the skin, if the inside is damaged, you should throw it away.

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.

Specifically, pork belly will be fried until it’s golden crispy and beautiful, sweet potatoes are cut and fried, pork liver and stomach are cleaned and cut, then fried, and sausages are also served. When fried, duck meat is marinated with many different spices and macadamia leaves, then roasted until golden crispy and fragrant. The taste of Cao Bang sour pho is determined by the sauce, people will make the sauce with the water in the duck’s belly, roasted with honey leaves, then sauté onion, garlic and add vinegar and sugar, fish sauce, fresh garlic in a pot with water mixed with a little bit of Bang Co powder until it’s combined. When selling sour pho, people will quickly put all the ingredients in a bowl and then pour the broth last. You just need to mix the bowl of pho, then you can add herbs but basil, split morning glory, marjoram, lettuce … or add lemon, chili and soy sauce according to your taste and enjoy. When eating sour pho must be eaten when it is cold, sour pho is popular when eaten in autumn and summer for the right taste. Unlike the usual pho dishes that can be eaten at all times and seasons. When eating sour pho in Cao Bang, you will find it special because of the flexible noodles, combined with the fatness of bacon, roasted duck, and also the greasy taste of duck fat, the sourness of chili bamboo shoots…

The Sunday market is bustling with people, the alleys are bustling with people buying and selling; After the epidemics, both sellers and buyers had protective masks, but trading was still busy. The market is bustling with all kinds of nuances, all kinds of dishes, vegetables and melons rolling around suddenly remember the dish of pickles, a dish to change meals for a hot day with too much meat and fish. Pickled melon is a type of melon from any countryside market; poor house food. Indeed, pickles can be mixed with many dishes, tired of fish meat or want to change the taste every day. Roasted peanut pickle is the best dish, I bet with you in the tray of rice to treat the Quang people, having a plate of melon mixed with peanuts is considered the staple of the meal, like the sour chayote in the Northern rice tray. so. Pickled melon choose medium, firm fruit, washed, split in half, peeled off the soft seeds; Thinly slice, squeeze out all the water. To squeeze out the water thoroughly, take a towel and put the melon in to squeeze, the melon will be very dry and delicious. Roasted and pounded crispy beans until fragrant; pound chili fish sauce, garlic, mix with a little bit of flexible sugar; Fry peanut oil with garlic and mix everything into the melon. That ginger-colored yellow melon plate will be very eye-catching in the tray of rice, and then the sour, crunchy taste when chewing vegetables will be the most attractive, so it is not exaggerated for me to say the dish of the meal. Then the same melon cut in half and drained the intestines, thickly sliced ​​and braised with copper fish, it’s delicious, people will enjoy the soft, fragrant and fatty pieces of melon in the mouth; Braised fish with melon, the melon dish will be eaten first, so it can also be called braised fish melon. The land of Quang has many shops that make the restaurant’s name only because it has fish braised with melon. The pickle dish is simple, easy to make, easy to prepare, but the taste is unforgettable, sour, and crunchy. People from faraway Quang countries remember pickles like Koreans remember kimchi. That pickle dish I’ve treated you many times has been praised every time; Not only do you know that the plate of melon always runs out before other dishes on the table.

Ingredient Ingredients for 2 people: – 400 g of young tofu, 250 ml of vegetable broth, 1 tablespoon of flour; – 2 bell peppers, 1 onion, 1 tablespoon ginger, 2 garlic cloves, 1 green onion branch; – 2 tablespoons soy sauce, 2 tablespoons ketchup, 1 tablespoon sugar, 1 tablespoon rice vinegar; – Cooking oil, salt, pepper, white sesame seeds for decoration if you like. Making Step 1: Prepare the ingredients: – Use a paper towel to absorb any excess water in the tofu. Cut the beans into cubes and put them in a bowl. Then, add the flour and season with salt and pepper, and then mix to coat each bean paste evenly. – Chop bell peppers, onions and scallions. Mince garlic and ginger. Step 2: Fried tofu: – Heat oil in a pan over medium heat. – Fry the tofu until the underside is golden brown. Then flip the beans and fry until golden brown on all sides. Remove the beans from the pan and transfer to a plate lined with paper towels. Next, put the beans in a large bowl and mix with soy sauce, ketchup, sugar, rice vinegar and vegetable broth. Step 3: Cooking Tofu Sauce with Bell Peppers: – Pour cooking oil into the pan, then add garlic and ginger to fry until fragrant. Add the onion and bell pepper and sauté for about a minute. – Put the tofu in the pan and stir well. Bring to a simmer and cook until sauce thickens, about 3-5 minutes. Step 4: Pour tofu with sweet and sour sauce on a plate and garnish with sesame seeds and green onions. The dish is usually served with rice.

Ms. A. abandoned this spoiled milk carton. But the next day, when she opened another milk carton, Ms. A was surprised because the damaged milk box continued to be damaged. “I opened the milk and found it curdled, turned yellow and had a sour smell. I myself am quite careful when choosing food and beverage products for my children, I know that pasteurized fresh milk has more nutritional advantages than other lines, so the preservation of this product is more demanding. in the preservation stage and the use time is shorter” – Ms. A. said. To clarify the information that Ms. A reflected in the most objective way, on May 16, PV was present at Ms. A’s family to directly record the condition of the milk box showing signs of being damaged before its expiry date. Through direct observation, with the naked eye, PV found that the milk box for Ms. A. provided with the phenomenon: clumping, unusual concentration and unpleasant odor, unlike fresh milk products. other on the market. According to the company’s advertisement, after the launch, pasteurized fresh milk in 220ml paper bags, Dalatmilk is one of the few dairy products in paper bags made entirely from clean fresh milk of the famous dairy farming region. . This is a product line that says “no” to preservatives or synthetic ingredients, fully inheriting the value of the long-standing Dalatmilk brand – a brand beloved for its outstanding quality. Vietnamese businessmen will continue to inform about this issue!

Tub tree. To talk about this delicious and attractive dish, a resident shared about how to make a pickle dish that makes listeners crave: “In my hometown, in a popular or luxurious meal, there is a pickle dish. The salt from the rice water is delicious to eat and catch the rice. The salt bath is naturally fermented and sour, dipping it with the braised fish is really filling the stomach.” This type of weed is referred to as the plant, locally known as candle grass, this dish is delicious when eaten fresh, but if it is salted and sour, it is delicious. In the past, in the fields where water was flooded all year round, it was contaminated with alum, along the edges of ponds, rivers and lakes, there were lush green grasses shaped like rice plants. Therefore, people also consider tubs as a typical weed of the western river region. After discovering salt tolerance and special economic value, tubs were widely planted in Ca Mau regions. Because Ca Mau tub has a sweet and cool taste, it can be used to process many delicious dishes such as stir-fry or hot pot. But the most popular and favorite is still naturally fermented salt. Salt with water to wash rice, boil with salt to cool, put the tub under the water for about 3 days, it can be used well. Salted with rice water, the tub will be white and very tasty.

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

The mixing of Chinese strawberries and then advertising and selling them into Dalat strawberries is no longer a new story. However, many consumers are still worried because they do not know how to distinguish these two types of strawberries, if they buy poor quality Chinese strawberries, their health will be affected. To distinguish Chinese strawberries in the guise of Da Lat strawberries, you just need to observe the following characteristics. 1. Shape Da Lat strawberries have uneven fruit shape, moderate fruit size, not too big, not smooth. Meanwhile, Chinese strawberries have high uniformity, large fruits, hard and smooth to the touch. Dalat strawberries have an uneven fruit shape. Chinese berries from size to shape are very uniform. 2. Color In terms of color, Dalat strawberries have an uneven red color, dark on the stem, the stem is slightly white. Chinese strawberries give a dark red color from head to stem, which looks very beautiful. The calyx part, Da Lat strawberry has a short thin calyx, partially covered on the strawberry, with light green color. These features, consumers will not notice when buying Chinese strawberries, because the calyx of Chinese strawberries is thick, very smooth, covers more than a third of the strawberry and has a dark green color like the leaves. The color of Da Lat strawberry has a small white part covered in the calyx. Chinese strawberries are uniformly red from head to stem, looking very beautiful. 3. The meat inside With the flesh inside, Dalat strawberries will be light red, with white interlaced. The Chinese strawberry has a darker red flesh, no white interlacing. The flesh inside Da Lat strawberries will be light red, with white interlaced. The Chinese berries are absent or very pale. 4. Taste In terms of taste, Chinese strawberries have no aroma, when eaten, they have a greasy feeling, no sour taste, while strawberries of Da Lat have a characteristic aroma, when eaten soft and chewy, have a sour taste. . Dalat strawberry flavor has a characteristic aroma, when eaten, it is soft and chewy, with a sour taste. The taste of Chinese strawberry is light and not fragrant. When chewed very friable. 5. Storage time In addition, consumers also have another way of knowing that Chinese strawberries can be left for 7 to 10 days in a temperature environment of 25-32 degrees Celsius and still fresh, while Da Lat strawberries only keep up to 2 hours. day is wilted or bruised all stem. Da Lat strawberries can only be preserved for up to 2 days before they wilt or darken. Chinese strawberries can be stored for 7 to 10 days in a temperature environment of 25-32 degrees Celsius Buy traced strawberries If you want to buy Da Lat strawberries with the right standards, you should not be subjective when choosing a unit or seller. If buying at a reputable dealer or supermarket, you should choose strawberry boxes with a QR code traceability stamp. Then, you can easily trace the origin of the product to be more assured of your choice. When tracing product origin, you will know information about product origin such as product name, manufacturer, supplier, growing and processing process.

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

Illustration. I don’t know since when did the Phu Tho people think of a way to pickle the tops of cassava vegetables to process into dishes. Perhaps stemming from years of hunger and deprivation in wartime, the Phu Tho people had to use cassava tops to supplement their meals. And today, cassava vegetables have become familiar dishes in daily life, becoming famous specialties of the people of Phu Tho. Vegetable cassava is not a delicious food, even more not colorful, respecting the form, but it requires the processor to be very picky. From the stage of choosing cassava vegetables was not simple, not all cassava can be picked edible leaves, cassava vegetables used for salting as well as for eating must be glutinous cassava vegetables (also known as tapioca), have green leaves, tubers are used to boil food. As for the dwarf Chinese cassava, also known as bamboo-leaf cassava – because its leaves are small and long like bamboo leaves, purple in color should be limited, because this type has a lot of plastic, if not processed well, it is easy to get drunk. A special point is that cassava vegetables for eating are only picked at the fence, or in the bushes of cassava in the garden to wait for the planting season, because the tops of cassava here are picked more often, so they are younger and softer. People never pick cassava vegetables from crops grown on the field, in the fields to get tubers – because then the cassava plant will have less tubers and the tubers will give less starch. Sour cassava vegetable soup For standard taste, you must choose young, big and stout cassava buds that still have the fine powder at the top of the buds. After picking, it must be preliminarily processed through cassava vegetables, keeping about 2 or 3 petioles from the top down. After picking vegetables, wash them and rub them thoroughly to remove all the plastic. Crunching cassava leaves is an important step to bring out the flavor of the dish, the person must skillfully make the cassava leaves soft, the waves are whole, not broken into pieces. After rinsing, wash the vegetables several times with water until the water is no longer cloudy, that is, the vegetable has no plastic. After grinding, the cassava leaves are mixed with a little salt to make the taste more intense. Doing so also helps to make cassava vegetables sour faster and can be left for a long time without being damaged or scum. Therefore, when adding salt, you also have to choose so that the vegetables are not too salty, nor too light to easily spoil the vegetables. After being mixed with salt, the cassava vegetables are put in a jar or jar and left for 4 to 5 days to silage. It takes about 5 to 7 days to bring cassava vegetables to cook soup. Tapioca can be eaten without rice or processed with other ingredients such as fish, pork leg, meat, or peanuts. Just take out the cassava vegetables, squeeze out the water, and then put it in the pot with the fish, season with a little seasoning, put the water and then simmer it. Cassava vegetable soup stewed as delicious as possible. Because then the fatty, delicious, and sweet taste of pork leg and fish will be absorbed into the cassava vegetables; while the sour taste from cassava vegetables penetrates deeply into the fish, eliminating the fishy smell of the fish, making the piece of fish smell of melon and delicious. The little secret when cooking cassava vegetable soup is not to season it from the beginning, because it is easy to get salty, because the cassava vegetables have been salted relatively recently, so when cooked and then seasoned, it will be more standard. Cook melon with peanuts or pork leg, or stir-fry with garlic, with meat… any processing method creates special delicious dishes. The cassava melon is still delicious, a bit stale, intense and full of sour taste, combined with the same ingredients, making the dish attractive and unforgettable. Although cassava vegetables do not look beautiful on the outside, but they are very delicious, everyone who has tried them is passionate and hard to forget this typical dish. Cassava vegetables are also a catalyst for the nostalgia of the children of Phu Tho away from home, the most simple and loving things of this land. Those who have been attached, it can be a reminiscent and evocative scent, it is a beautiful old memory, highlighting the culinary culture of the people of Phu Tho homeland. For each Phu Tho resident, cassava vegetables are not only a dish, a specialty but also a symbol of their homeland. For generations, cassava vegetables have become a familiar dish on the rice tray of people in the midland area of ​​Phu Tho. No matter where they go, how far away from their homeland, the children of the Ancestral land will always remember the simple bowl of sour soup with vegetables and cassava. Many people have the opportunity to enjoy, have enjoyed and praised the vegetable soup as the number 1 specialty of Phu Tho. If you have the opportunity to visit the land of Hung Kings, do not forget to enjoy this interesting Phu Tho cuisine and buy it as a gift for relatives and friends to enjoy. The land of Phu Tho is loving, the people of Phu Tho are hospitable, “specialty of sour cassava vegetables” is an idyllic gift with the rustic soul of the Ancestral people for tourists from all over the world every visit.

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”.

Using eel to make pate is not common in Vietnam. According to the traditional way of processing, eel is often stir-fried, braised with banana or cooked in porridge, soup… At Esta Eatery, eel is processed into a premium smoked pate. At first glance, the dish has an unusual form, consisting of a monochromatic milk-brown pate, accompanied by 3 slices of sourdough bread. However, smoked eel pate has always been a “superstar” on this restaurant’s menu since the first days of opening. “Currently, there is no second restaurant in Ho Chi Minh City serving this eel pate”, chef Francis Thuan introduced the dish. Eel pate is the first item on the restaurant’s menu. The dish has a modern Asian flavor when using local ingredients, applying European cooking methods. The Vietnamese flavor embodied in this dish is Phu Yen field eel meat, a cross between European cuisines through pate making and smoking techniques. This type of eel is caught wild, gives firmer and sweeter meat than conventional farmed eel. In addition to Phu Yen eel, the restaurant also uses eel caught in Nam Cat Tien. Referring to eel, most diners will think of traditional Vietnamese dishes. On the other hand, pate is a dish of French origin, usually made from pork, beef or foie gras. It is the use of pure Vietnamese ingredients to make French dishes that makes eel pate so special. Upgrading a familiar eel dish to a premium version depends a lot on the choice of ingredients. Wild-caught eels give fresh meat quality, hunting, and sweeter taste than farmed eels. In turn, the eel size is not uniform. The fat will give more meat and fat, the meat flavor is stronger. To make pate, in addition to the main ingredients, eel, there are also sour cream, olive oil, tare sauce, wasabi, wild pepper, foie gras and sourdough bread. Chef Thuan shared that foie gras is the highlight, marking the perfection of this eel pate. Originally, the eel pate recipe did not include foie gras. After 6 months of serving diners, the chef added wild pepper foie gras ingredients. This ingredient adds the missing greasy taste of the dish. At the same time, the use of foie gras represents the culinary intersection of modern fusion cuisine. Foie gras is grated to ensure that the eel pate retains the dominant flavor. The chef of Esta restaurant shared that the work of creating dishes is not standardized, so it is difficult to give a specific reason why adding this ingredient or removing another ingredient in a dish. “Creativity sometimes lies in the moment when suddenly thinking of an ingredient and forming a new dish at that moment,” said chef Francis Thuan. Making delicious food is like building a house. There are drawings with creative ideas, but the house is beautiful and good or not depends much on the construction process. Cooking is the same. The finished product is perfect, the taste conquers diners thanks largely to the processing stage. The process of making eel pate is the most elaborate in the smoking part. Before each batch of pate comes out of the oven, the eel is smoked for 4 hours. The smoking technique creates a distinctive flavor for this dish. When smoked at low temperature, eel will retain moisture, eel meat is soft, succulent, fragrant with typical smoked aroma. Before smoking, eels are carefully cleaned. Raw eel is very viscous, if not processed carefully, it will have a fishy smell, affecting the quality. The chef uses white salt to rub all over the eel, then rinse with lemon juice. The remaining oil is flushed 4-5 times until completely clean. While chatting with me, the chef shoveled charcoal to heat the oven. Because it is an open kitchen, the wood stove is designed to ensure that no smoke enters the dining area. When the oven reaches the right temperature, the chef arranges the eels about 40 cm long on a metal tray. The tray is placed about 2 hands away from the charcoal, the fire is adjusted just enough for the eel to cook slowly from the inside out. The oven is covered so that the smoke does not escape, sticking to the eel meat. After 4 hours of smoking, the chef carefully filters the eel meat. The small filtered eel meat is pureed with sour cream, fish sauce, pepper and lemon juice. The finished product is a smooth, creamy, milky-white pate. Pate is placed in a light brown ceramic bowl, almost the same color as the dish, making the portion less prominent. The chef uses a spoon to make a small circular groove in the middle of the pate, then put wasabi, olive oil, tare sauce in. These condiments are hidden by a layer of grated foie gras on top. The complete dish is served with a basket of crispy hot and sour bread. The complete appetizer to diners has a simple form. “It is only when the tip of your tongue tells you that this dish is not ordinary, when you bite into a slice of hot bread spread with pate, you will understand why eel pate holds the star position in the restaurant,” said the chef. Francis Thuan describes the taste of eel pate. The highlight of the dish lies in the spices hidden in the soft pate layer. Roll a piece of pate, diners will see a layer of tare sauce overflowing, along with wasabi and olive oil. The appearance of these two ingredients in the pate by Chef Thuan is inspired by the taste of Japanese eel sushi. “It sounds unrelated, but I separate ingredients such as eel, wasabi, tare sauce of Japanese eel sushi and combine them into pate,” said Mr. Thuan. When eaten with bread, diners will clearly feel the pungent taste of wasabi, the salty taste of the brown sauce similar to soy sauce. There is another spicy taste that makes you numb the tip of your tongue, which is wild pepper soaked in grated foie gras. This seasoning helps foie gras reduce fat, suitable for Vietnamese taste. Each dish that arrives at the table will be carefully introduced to the ingredients and how to enjoy. Following the chef’s instructions, I rolled the pate from the middle so that the spices flowed out evenly on both sides. I used a knife to get the pate, not forgetting to mix it with the seasoning. Holding a slice of hot sourdough bread from the basket, I spread the pate evenly on the cake, slowly enjoying the dish. From the first bite, I felt many layers of flavors. The crispy bread is blended with the soft, fatty pate, in which there is also the salty taste of tare sauce, the taste of olive oil clinging to the tip of the tongue, the spicy aroma of wasabi and wild pepper. The aftertaste that lingers in the throat is a distinct smoked smell. After having this appetizer, the chef suggested I drink a glass of riesling (white grape wine). I can’t figure out how to look at it, that’s how I think about this dish. When I first heard the name, I imagined the fishy smell of the eel that I had eaten before, so I didn’t expect much. Moreover, the food looks really unimpressive, if not boring. However, the taste surprised me after using all 3 slices of bread with eel pate. The fishy taste of the eel is no longer due to being carefully prepared, mixed with spices to increase the smell. If you are afraid to enjoy eel in the traditional way, eel pate served with sourdough bread served at Esta restaurant is a combination worth experiencing.

– Salted tomato ingredients: 1 kg eggplant, 2 garlic bulbs, 1/2 galangal root, about 10 chili peppers, chili sauce, white sugar, vinegar, fine salt, rice water. – Steps to perform: + Buy the eggplant to pick up the stalk, cut it in half or three and soak it in salt water so it doesn’t darken, after about 20 minutes, take it out and continue to put it in water to wash the rice and soak it for another 2-3 hours. The process of soaking in salt water and water to wash the rice so that the eggplant will both release plastic, not blacken, and release toxins available in the fruit. + Preliminary preparation of other ingredients: galangal peeled, washed, half cut only half, then cut into small pieces and then crushed with peeled garlic and chili. If you don’t have a blender, you can finely chop them as small as possible. Pay attention to the amount of chili peppers added, so just eat, don’t make it too spicy, it will lose the taste of the pickled tomato dish. + Prepare the brine: Add 1/2 bowl of white sugar rice, 1 bowl of chili sauce rice, 3-4 tablespoons of white vinegar, 1 tablespoon of table salt, 3 tablespoons of boiled white water to cool, and mix well until smooth. sugar and salt dissolved. Taste is good, but you need to remember to add more sweet and sour taste to salt and eat. Pour the previously ground chili, galangal, and garlic mixture into the mix, seeing that this brine is a bit thick, not too thin or too thick. + Put the eggplant in a bowl of salted water, mix well and let it sit for about 5 minutes. Then turn it again and put it in the refrigerator, after half a day it is ready to eat. The finished product is pickled curry Crispy, eye-catching color, with enough sweet and sour taste of sugar, vinegar and very characteristic aroma of garlic and galangal. This dish is also very delicious with crab soup or white rice, which is a favorite dish from children to adults. has the effect of stimulating digestion, helping to eat more delicious, supplementing microorganisms for the digestive system and a large amount of fiber to help avoid diseases such as constipation, hemorrhoids … Invite readers to watch the video “Chaosing the tray of 1 million dishes with only a few dishes, not including rice and sticky rice”. Source: VTV TSTC. However, eggplant also contains a toxin solanin, which is available in tubers and legumes. If not cooked, this amount of solanin is even higher, so salted eggplant, especially with a short salting time, is even more advised not to eat too much. So, when salting, to be safer, you absolutely do not skip the steps of soaking the tomatoes as above to ensure less toxins in the eggplant. Besides, pregnant women, people with a history of heart disease, kidney disease, liver disease, gastritis are also advised not to eat salted eggplant.

Spices in our country are mainly used fresh and abundant in nature, easy to find, convenient but not for long storage. Vietnamese chefs often like to mix spices in their own style, sometimes even the improvisation to give a new taste and is also very unique. In addition to the common types that each region has such as, pepper, garlic, onion, coriander, ginger, chili, fish sauce, the typical spices of the regions are as follows: Northwest region The Northwest is the land of ethnic minorities with the characteristics of the Thai, Mong … creating a very different culinary culture that no other place can have. If anyone has ever set foot in this land, they will enjoy dishes with famous spices in the Northwest such as: cocoon, diagonal with more popular varieties such as pepper, cinnamon, chili ,. .. All create a color, a very unique culinary flavor. Northeast With the view of eating combining vegetables, roots and fruits available in nature, the dishes of this place give diners a common feeling that is very unique and interesting. In the Northeast, guava seeds are a typical spice with a very attractive and attractive aroma. There is also a leaf that is molasses – a leaf used in casseroles or steaks. The North Plain The culinary feature of the Northern Delta region is the dish that has a moderate, frugal and mild taste with a slight sour taste for hot summer days, not very spicy, sweet, and fatty. The spices used in many Northern dishes are galangal, batch, lemon, vinegar, crocodile, pepper, chili, ginger, onion, garlic, basil, … Favorite ingredients of the region The North is easy to find vegetables or seafood such as shrimp, crab, fish, clams, and mussels … North Central Region North Central food with all its unique properties is reflected in its distinct flavor, more spicy, sour and salty dishes than northern and southern foods, with a rich, vibrant color blend. favors red and dark brown. The peculiarity of this regional culinary culture stands out in its very unusual spice style. You can see people stocking chicken with a handful of onion, some lemon leaves; or braised fish for turmeric or even dried mandarin shells. Highland Liberal lifestyle, close to nature, the cuisine of the community of ethnic groups in the Central Highlands is very rich and diverse. Especially, the way of combining spices together to create unique, delicious and exotic dishes is nowhere to be found. In addition to the é leaves, which are already so famous in chicken hot pot, chili is the most popular spice here. Any dish of the Central Highlands people, chili is always present, from grilled dishes, fried dishes, stir-fried dishes to boiled dishes, soup dishes. Chili helps the dish become more delicious, more flavorful and … makes rice easier. Southeast region Southeast cuisine is very diverse and plentiful, not picky in decoration but still very attractive because of the freshness and abundance of processed ingredients and has a very unique character that does not mix. The main spices that are seasoned in everyday dishes include green onion, diluted fish sauce, sour tamarind and sugar. South West The dishes of the Southeast are simple, not as picky as the people here. The dishes are diverse, unpredictable with sweet, spicy and fatty flavors due to the use of coconut water. Typical dishes that use a lot of sweet: cakes (in cakes, glazes, small cakes, beef cakes …), tea (sword tea, banana tea), sticky rice, baked rolls, chicken porridge, roasted chicken … are all used. Coconut water or coconut nuggets to increase fat, sweet taste. The specialties from the specialties to the popular, traditional or modern Vietnamese are indispensable to accompanying spices. The art of using spices also makes an impressive breakthrough in regional culinary culture.

Illustration. Making the kimchi salted firecrackers is very simple, it only takes a little time to enjoy it with your family. How to make salted eggplant kimchi is simple, sour, crunchy and flavored Resources + 1kg of tomato cannon + 1 garlic bulb + 1/2 kg of table salt + 2 ginger roots + 200gr ground chili or depending on your reduction + Spices: Sugar, fish sauce … Making Step 1: Soak the cannon – Remove the stalk, wash, soak in dilute salt water for about 30 minutes to remove the plastic Then take out, rinse with clean water. – Peeled garlic, crushed. – Boil about 1 liter of water, add salt and garlic, stir to dissolve salt. – Let the water cool completely, put the eggplant in a jar or jar, cover with salt water and cover for 7 days. Step 2: Make seasoning sauce + Peeled ginger, washed, sliced ​​thin fibers. + Mix 300ml of boiling water to cool with 1 tablespoon of fish sauce and 200 grams of sugar, stir and boil. + When the mixture is cool, add the ground chili and ginger. Step 3: Complete the kimchi salt artillery + Soaked for 7 days, cut it in half, add the spice sauce mixture above and mix well into a closed jar, 1 day is edible. + Coffee should be stored in the refrigerator cooler.

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.

You should not use honey for more than 2 years. Honey is nature’s gift to human health and beauty. Honey has many effects, each different time of day drinking honey, they bring different effects … Strengthen the body: If you diligently use honey regularly, you will see a chestnut skin. ruddy, delicious, and sleep well Relieve sore throats and flu: To relieve sore throats, you can use honey mixed with water and add a few slices of lemon. You can also mix lemon and honey and suck on it is also very effective. Cure stomach pain: Honey mixed with black turmeric powder (can be soldered), turmeric (heat) can cure stomach ulcers. Shelf life honey Pure honey kept at room temperature will last up to 2 years. To preserve the aroma and nutrients, it is best to use honey harvested from the beginning of the season and use for 1 year. The easiest way to identify honey is out of date Through the above story, housewives need to remember the following characteristics to avoid using honey that has expired, harming the health of family members: – By color: normal honey is yellow, the darker it becomes, the darker the color, the longer it is to see the color change, then discard it. – By smelling: honey for a long time will no longer have the characteristic sweet aroma, but it has a bitter or bitter taste, when smelling it feels extremely unpleasant. By tasting: normal honey has a sweet mixed with a little sour taste, of which the main sweetness is. The longer it is left on, the less the sweetness decreases and the acidic taste increases, in some cases the more spicy taste is due to fermentation. When acidity is acceptable, honey, though no longer recommended for drinking, can still be used in dishes; But much longer, when the honey has fermented, found on the surface with white foam, smells spicy of alcohol, it should not be used anymore. Treatment of burns: Using honey to apply to the burn will quickly heal, quickly on young skin Anti-aging ability: In honey contains many antioxidants that will help destroy free radicals caused by ultraviolet rays or the aging process of the body. So, the use of honey applied to the skin will help you fight the harmful effects of ultraviolet rays and repel wrinkles. Natural moisturizer: The amino acids in honey will work to help our skin maintain the necessary moisture, especially for those of you with dry and aging skin. You can use honey in combination with other natural ingredients such as lemons or milk to make a moisturizing mask for your skin. The most noticeable variation in aged wild honey is: Honey for a long time will no longer have a characteristic sweet aroma, but it has a bitter or spicy taste, when it smells extremely unpleasant; By tasting: normal honey has a sweet mixed with a little sour taste, of which the sweetness is primarily. The longer it is left on, the less the sweetness decreases and the acidic taste increases, in some cases the more spicy taste is due to fermentation. When acidity is acceptable, honey, though no longer recommended for drinking, can still be used in dishes; But much longer, when the honey has fermented, found on the surface with white foam, smells spicy of alcohol, it should not be used anymore. But the more serious problem lies in the fact that our eyes cannot see, the nose cannot smell, the mouth cannot taste: In the honey there is a poison called Hydroxy Methyl Furfurol (HMF), testing the toxicity of HMF in the cave. Objects found at the concentration of HMF 200mg / kg made bees die, mice were genetically modified, increasing the rate of cancer … This HMF substance, when storing wild honey at higher temperatures, is produced more. The newly harvested honey HMF is 1-5mg / kg, after 100-200 days of storage at 30-35 degrees C, the HMF increases by 200-300mg / kg. In the scary story shared, the amount of HMF in honey that the old man used (preserved for 23 years, with the average Hanoi weather each year has 80 hot days above 30 degrees C) will be 2,760-3,680mg / kg. Note that in the standard of honey imports into European countries and the United States, the HMF content is only 40-80mg / kg (depending on whether the honey is produced under the conditions of European countries or honey in other countries). tropical countries). According to many experts, it is possible to store security at temperatures below 20 degrees C immediately after harvest so that the amount of HMF does not increase alarmingly. After this story it is clear that we should not regret using wild honey for a long time. Also, be aware that how honey is stored will affect the longevity of the honey you are using. You should store honey in sealed jars, keep in a dark and cool place, avoid mixing with water if you do not want honey to ferment quickly.

American beef that floods the US market is a type of beef raised by CAFO (Concentrated Livestock Production), which Americans call “urban cattle”. This form of farming forces 100 million herbivores for meat to eat all ground corn. About 60% of commercial US corn is used for livestock, mostly for cattle. The cow turns into a “machine” that converts corn into steak. This beef, accordingly, cheap, quality compared to beef grazing, imported from Argentina, a sky apart. The price is of course “any money”. New Zealand beef is included in the delicacy category. The Australian beef on the market is the best beef due to its scientific farming practices. The climate in Australia is diverse, so they breed both large breed groups including temperate groups and tropical groups. People often distinguish beef from tropical beef with humpback and beef temperate without. The Australian humpback is now over 150,000 VND / kg. Westerners do not know how to eat humpback beef, in Vietnam, many restaurants sell mixed hump dishes. Beef hump is delicious thanks to the thin fatty tissue located between the layers of lean, very sweet food. The back of this neck is also ideal for cooking five fruits. Vietnamese beef is not raised on a large scale. The price is not competitive with imported beef. Especially the US CAFO beef. When the owner of the Bistro restaurant on Le Thi Rieng Street (District 1) told me: “Westerners come here like to eat Vietnamese beef”. Vietnamese beef is fragrant with milk, he explained. I also do not understand much. Until the process of raising CAFO cows is known, it will be broken. That is not to mention bovine meat imported from India. India specializes in exporting buffalo meat. Production into Vietnam is large, but consumption is not much. Because the international customs regulations that both buffalo and beef meat are collectively bovine, most of them “go from buffalo to cow” back home. Two types of meat are delicious, gourmets believe that buffalo meat is better, but buffalo meat becomes a higher “pocket money” cow. When the delicious beef is locked. We start to cook it with five fruits. Beef cooked with grapes, the dish is often on the menu of wedding parties. Photo: LANGUAGE Popular in restaurants is the beef / buffalo dish cooked with grapes. Green grapes, red grapes, black grapes are okay, as long as they are both sour and sweet. Grapes are divided into two groups, large and small. Group of small fruits peeled, seeded and minced. The large group cut in half is more decorative. If you want a fatty beef, choose rump meat – the meat has a lot of fat, slice it and marinate it with spices and a little bit of MSG to enhance the sweetness of the meat. Approximately half an hour. Stew the beef to soften with coconut water, a small glass of white wine; red wine the better. Nearly ripe for the grapes on. Now the water has a certain consistency, becoming a sauce like beef stock. Served with vermicelli or bread are both delicious. Please borrow the word Tien Dien is “tót great”. Grape flavor is stronger when eating a piece of meat with half a grape. Usually these dishes are served with 6 or more people. Luong Vi, a Chinese chef, once said: “The apprentices asked me what is culinary culmination? Are those the freshest ingredients, the most complex flavors? Is it raw, or sophisticated? All of them are not. The culmination is not about eating or cooking, but giving and sharing food. “Great” food is never eaten alone, but must be eaten with close friends … ” Beef cooked with oranges is more aromatic than beef cooked with grapes, because the essential oil in the orange peel adds minced lemongrass. These two flavors are similar, so the resonance is eternal. As long as you squeeze the orange, turn the pieces upside down to take advantage of the essential oils in the peel. Many people choose beef corn to cook oranges. Corn, also known as calendula, is like humpback, with fatty tissues mixed in the corn meat to create interesting patterns. With this dish, beef broth must be available to cook for tender meat to taste. Beef cooked with red apple is selected as brisket. It is a piece of meat on the forelegs from the legs to the mouth, half lean and half fat. This meat is fragrant and crunchy, and when cooked, the fire must be adjusted to achieve a moderate softness without being chewy because of the dense connective tissue. The meat is also stewed with beef broth. The apple must be a red apple, also known as a jujube. Middle-aged people love this dried jujube in a traditional herbal remedy. It is a remedy for insomnia. Pineapple cooked beef is also known as fragrant braised beef. Beef for this dish also chooses beef dandruff because the meat has tendons so when the meat warehouse will not dry out. Since the aroma softens the meat quickly, this dish only needs to cook on low heat for 15 minutes. This dish has a salty and sour taste and the aroma of lemongrass ginger so you can taste it (mouthfeel), the whole family is fine with rice. Beef cooked with strawberries is just a suggestion I want to give to my friend Buu Viet, the owner of a riverside restaurant in Can Tho, who always likes to invent new, unique, tried and wrong dishes a few times, to become menu items in the restaurant. When it comes to mulberry season, you can also try it. This strawberry is very sweet, so it is necessary to adjust the balance with some sour ingredients, but in Vietnam, there are so many things, there is a sour food in every season. Every locality has sour food. If you are “localvore”, Phong Dien, Can Tho, where the strawberry is the native fruit, the sour substance will be the cork fruit.

RESOURCES Pineapple filling (This recipe makes 8 employees 20g): – 1 pineapple 500g; – 2 tablespoons of malt; – 1 tablespoon of sugar (reduced from the acidity of the pineapple); Spoon (spoon): 15ml spoon type; Wrapper: (This recipe makes 16 shells weighing 20g) – 130g unsalted butter (preferably unsalted animal butter) to be very soft at room temperature but not drained; – 35g sweetened condensed milk; – 2 egg yolks; -165g all-purpose flour. Note about raw materials: 1- Can make different types of filling according to your preferences such as pineapple, carrot, kiwi … 2- Using butter will taste better and make the cake softer than margarine. MAKING: Step 1: Make Pineapple Filling Pineapple bought, peeled, removed eyes, washed, chopped, put in a blender puree, used a sieve to remove water, this water can be mixed with drinking water for free. Put the crushed pineapple in a non-stick pan, stir over low heat, add sugar, malt sugar; stirring occasionally. The pineapple drains out of the water and rinses it up. Put the pineapple filling in the refrigerator cooler to make it easier to squeeze the pellets. Divide the kernel into small portions, each 20 grams each, round. Note: avoid pineapple slug too dry when baking will be hard, not too wet slug will crack the shell. Step 2: Make the cake crust – Add butter and condensed milk to a bowl, mix with a hard spoon or machine at lowest speed until the mixture is homogeneous, then add 1 egg yolk to mix until just blended. – Sift the dough into two parts, mix well. After mixing the dough, gently knead it with your hands until it becomes a block (slightly wet). Seal the dough, let it refrigerate for about 1 hour until the dough is hard and free of stickiness. If you do not want to do it immediately, you can freeze it, before using it to thaw in the refrigerator cooler. Divide the shells into 20 -25 gram portions. Note: Each dough has different water absorption, so the crust may have different dry / wet. If the crust is too dry, the cake will become dough, dry or tough when it is done. Therefore, depending on the state of your dough, add or remove dough. If the dough is too dry, you can save it by adding a little egg yolks or cooking oil. If you want to create a layer of green leaves on the pineapple cake, reduce about 1/5 of the flour, add 1 teaspoon of green tea powder, mix well. Step 3: Create cake shape – Rub a little dry powder into your hands to prevent stickiness. Round a portion of the dough and press flat, put the staff in the middle and then wrap, round. It should be close to the shell with the kernel, to avoid gaps and air in the middle, when baking, the crust will be swollen or cracked. Dip the knife in water and use the thick back of the knife to create a texture on the cake. It can be shaped into a circle, rectangle or oval. If there is a pineapple shaped mold, divide the green tea powder into 5g cubes, press the top part of the pineapple mold to create a more beautiful pineapple leaf shape. – Prepare a baking tray lined with parchment paper. Do not use the black tray that comes with the oven because the heat transferred to the tray is usually higher, making the base of the cake burn easily. Place the cake on the baking tray and finish with the rest. – Beat one egg yolk with 5 ml of unsweetened fresh milk. Gently sweep the egg over the cake. Be careful not to sweep thick because the crust will easily crack when baking. Note: If it is hot or slow operation, you should keep the crust in the refrigerator to make it easier to squeeze, the crust does not stick to your hands (due to melted butter). Step 4: Bake the cake – Preheat oven to 180 degrees C (355 degrees F), upper and lower fire 10 minutes before; Bake in the middle groove of the oven, 180 degrees C (355 degrees F) for 15-17 minutes until the crust is dry, the cake can be easily lifted off the parchment and has a nice yellow color. – Take the tray out of the oven, let the cake cool down on the tray. Do not move while the cake is still hot as it will break. – When the cake has cooled, store in a sealed box (should have a desiccant bag), keep in a cool and dry place. Use within 1 week. You can decorate a different way for the pineapple cake: rub a little water and stick pictures of fresh and edible flowers on the pineapple cake before baking. This way, do not spread the yolk on the top of the cake. Good luck!

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

Many fish sauce production establishments in Ba Lang (Nghi Son town) already have booths to display their products. Facing new development needs, about 4-5 recent years, the fish sauce-making households here have all invested in expanding production scale, looking for ways to improve product quality and design. In that hundreds of years old traditional craft village, the fish sauce production establishment of Mrs. Dong Thi Huy’s family had 4 generations of succession to his father’s profession. The owner of the establishment has “belt” a lot of valuable experience to produce the famous fish sauce, shrimp paste, sour sauce and shrimp paste, which are widely used by many people. With nearly 50 salt tanks and hundreds of large jars located in 3 different production zones, each year this facility produces about 3,000 liters of fish sauce, nearly 100 tons of shrimp paste and shrimp paste. Ms. Dong Thi Huy, owner of the production facility, shared: Fish sauce and other types of fish sauce used to be mainly sold in the region, a little bit wide in Thanh Hoa city and some localities in the province. But now, we have to aim to develop the national market, even to export, so we have to change the way of doing. The product is no longer put in large plastic cans, but is converted to bottles with many different large and small capacities to meet the tastes of many customers. Trademarked products contain barcodes, addresses, and date of manufacture and expiry date. With many efforts, in 2020, the family has 2 products, which are fish sauce and sour sauce, which will be recognized as OCOP products in Thanh Hoa province. By the beginning of this year 2021, the family shrimp fish sauce products continued to be considered and recognized for OCOP products. We consider this as a turning point, as a condition to promote and develop the market for Ba Lang fish sauce products in general, for families in particular. Synthesized from the Do Xuyen Fish Sauce Association – Ba Lang, in Hai Thanh ward, there are more than 120 establishments specializing in producing fish sauce and salt of all kinds. Only 23 large enterprises and households are members of the Do Xuyen Fish Sauce Association – Ba Lang, each establishment brings to the market thousands of liters of fish sauce per month, the most being Processing Company Limited. Tuyen Hoa seafood sells about 6,000 liters of fish sauce / month. Mr. Duong Xuan Tac, Chairman of the Do Xuyen Fish Sauce Association – Ba Lang, shared: In the past, the fish sauce job was mainly spontaneous, and the family did it strongly. Accordingly, the quality of fish sauce from many families is not high, affecting the “brand” of the craft village. Now we are constantly training as well as sharing our experiences to make the quality more uniform. For example, in the past, the raw materials for making fish sauce are mixed with small fish, shrimp, etc., making fish sauce and shrimp sauce in many households flattering and not smooth. Now we agree to carefully select raw materials, remove all new salt impurities. The finished fish sauce, before being bottled, is also puree, sifted to make the sauce really smooth, no new shells … Recently, products of Ba Lang fish sauce and fish sauce are always present in product exhibitions and exhibitions at fairs inside and outside the province. That is an effective way of advertising to bring the name of the product to a large number of customers from afar. Many production establishments now have contracts to supply fish sauce products for military units, many collective kitchens of state agencies at the central and local levels. Plastic and cement tanks are gradually replaced by ceramic jars and ceramic tiles to ensure food hygiene. Surveying around this traditional craft village, we found that most of the owners of production facilities built booths to display and introduce their products. This is a new “move” that in previous years almost no family implemented. When quality, design and food safety are concerned, the fish sauce industry in Ba Lang will surely have a step of sustainable development and grow stronger.

Resources: – 200g of copper shrimp – 1 pack of fried flour – 1 teaspoon ground pepper 1/4 teaspoon salt – 1/2 teaspoon of seasoning seeds – Chopped scallions – 1 cup of filtered water Making: Shrimps bought and washed through plenty of water. Mix all ingredients including fried flour, water, salt, seasoning seeds, pepper, onions into a even mixture. Put the washed shrimp in, mix well and fry the oil in medium heat, take out to absorb the oil on the paper. Eating with raw vegetables, cucumber, sweet and sour fish sauce is very suitable. Shrimp soup with star fruit Resources: – 200g of copper shrimp – 3 sour star fruit, 2 ripe tomatoes, green onion, guise leaves – 1 teaspoon powdered soup, 1 teaspoon fish sauce, 1 teaspoon sugar Making: – The shrimps are picked and washed, stirred evenly with a pinch of salt. – Star fruit cut off the edge, sliced ​​fruit horizontally. Tomato peeled, cut areca zone. The guise leaves and green onions are chopped, the head is white and left on. – North the pot on the stove to add oil to the aromatic chopped purple onion, pour the shrimp into. After that, add tomatoes, followed by star fruit and sauteed. – Pour 1400ml of water into the pot, season to add 1 teaspoon of soup powder, 1 teaspoon of fish sauce, 1 teaspoon of sugar. – When the soup boils evenly, turn off the heat and add the sliced ​​green onions and guise leaves on top of a few slices of fresh chili. Ladle the soup into the bowl, use it hot. Green shrimp salad Resources: 200 g Shrimps Papaya 1 / 2kg 1 lemon Chili Fried onion Roasted peanut Herbs Other spices Steps: Shrimps must be fresh, washed to drain. Marinate the shrimp with 1/2 teaspoon of salt + 1/2 teaspoon of MSG. Then bring the shrimp to high heat. When the water is depleted, lower the heat and add 1 tablespoon of water ball + 2 teaspoons of sugar and 1 tablespoon of cooking oil to make the shrimp shiny. The papaya portion of the papaya you use is shredded to grate and put in dilute salt water to soak. Then take out the papaya juice to drain the papaya, you should choose the fruit that is red but not too ripe for it to be crispy and sweet. You prepare roasted peanuts and golden onions, if not they can be ignored. Prepare the most raw vegetables, the herbs that create the scent of basil, or cinnamon. And if there is sesame rice paper to serve, the better. Make sweet and sour fish sauce to mix the salad with lemon, garlic, chili and fish sauce, adjusting by cooking a little at a time. When the papaya is finished, add the roasted shrimp. Finally, add chopped cilantro + sprinkle with peanuts and scallions wait a moment for the ingredients to infuse each other. Vegetable salad with copper shrimp Resources: – 1 bunch of water spinach
– 200g of copper shrimp
– 1 lemon
– 1-2 chili
– 1 garlic bulb
– 100 roasted peanuts
– Salt, sugar, water
– All kinds of herbs (basil, oregano, aromatic) Making: Step 1: Morning glory pick up all the leaves, wash them and drain them. Step 2: Boil a pot of water on the stove, add water spinach to boil. Take out water spinach and soak it in boiling water to cool with ice. This will keep the vegetables crispy and green. Step 3: Wash the copper shrimp, add some cooking oil and then cook it. (When roasting teaspoon of seasoning powder), roast dried shrimp and then place on a plate. Step 4: Wash all kinds of herbs, finely chopped. Step 5: Lac brings lies. Step 6: Put the dried water spinach into a clean bowl, add the cooked shrimp with herbs, then slowly add the sauce to mix well (Mix fish sauce: fresh lemon juice (2 tablespoons): 2 tablespoons of sugar : 3 tablespoons of water: 1 tablespoon of flour with minced garlic, chili. (The way to mix fish sauce is only corresponding) you should re-season the salad to taste sour – salty – sweet balance to suit the taste family seasoning). Step 7: Sprinkle roasted peanuts with the rest of the herbs and mix again. Put the spinach salad on the plate to decorate it beautifully and enjoy it. Tieu Bao (Synthetic) Photo: Collectibles

Save the same delicious food every day for the whole family to enjoy. Sweet and sour squid ingredients 500 gr squid
3 tomatoes
1/2 pineapple
Bell peppers (green, red or yellow)
1 onion
Vegetables need, scallions
Dried onion, garlic, ginger
Spices: Monosodium glutamate, soup powder, salt, sugar, pepper, ketchup. Delicious dishes every day: Sweet and sour squid is very simple. How to make sweet and sour squid Squid remove the ink bag, spine and eyes, then rinse thoroughly with cold water and drain. Remove the skin and crumpled up, then cut it to taste. Boil water, add a little ginger and white wine, let the squid boil for about 1 minute to remove fishy smell. With this fresh ink, you don’t need to peel your skin or remove your eyes.

Cut tomatoes into areca pieces. Pineapple slices to taste. Green, yellow, and red bell peppers cut into square pieces. Onions cut square. Vegetables need, cut scallions. Dried onion, garlic peeled, crushed, chopped.

Sauteed sauce: Put 1 teaspoon of sugar, 1 teaspoon of monosodium glutamate, 1 teaspoon of soup powder, 1 teaspoon of salt, 2 teaspoons of water, 1 teaspoon of vinegar and 2-3 teaspoons of soy sauce in a bowl and stir well.
North the pan on the stove, heat the oil, fry the onion and garlic, then quickly put the squid in the pan over high heat, then pour the squid into the bowl to continue frying the vegetables. Stir fry tomatoes and pineapple first, then add bell peppers, onions, then pour squid and sauce, stir fry, stir well to infuse spices, add a little minced ginger to smell.
Add scallions and celery vegetables, taste the spices again and turn off the heat. Place fried squid on a plate and eat with hot rice.

Vegetable soup with cassava and sour fish cooked with fish – a simple dish of the people of King Hung’s land. For many people, cassava is a rustic dish, not important to the form, not a delicacy, but this dish requires elaborate and thorough processing. That shows right from the selection stage of cassava vegetables. Not all cassava can be harvested with edible leaves. According to the experience of the Phu Tho people, only green leafy white cassava vegetables can process this attractive dish. If you choose the wrong type of bamboo-leaf cassava, the color of the leaves is purple, it is easy to get drunk because this is a poisonous cassava. Cassava must choose green leafy vegetables to correct standards. In the dish of sour cassava vegetable soup, it is necessary to choose the chubby young cassava buds with the smooth chalk layer on the top of the buds, after being washed, they need to be crushed to get all the plastic. The crumpling of cassava leaves is also an important step to bring out the flavor of the dish, the torturer must be skillful so that the cassava leaves are soft, the waves are even buds, not crumbled into segments. Fresh cassava vegetables must still have new buds to taste. The cassava resin is then thoroughly crumpled to remove the cassava resin. After the crushing step is the sour salt step. At this time, cassava leaves are mixed with a bit of salt to make the vegetables more flavorful and help cassava vegetables become more sour, can not be damaged or dizzy for a long time. Therefore, when adding salt, you must choose so that the vegetables are not too salty, not too light because they easily spoil the vegetables. After the salt has been mixed, bring it to a jar or jar, and let it sit for 4 to 5 days to ferment. The fermented cassava vegetables have an even yellow color, giving up an attractive aroma, leaving a simple taste that is unforgettable. Cassava vegetables 4-5 days after sour salt have a very fragrant smell. Vegetable and sour cassava soup cooked with fish has a very strange taste, more attractive than fish cooked in the lowlands. The dish of cassava and fish cooked on the wood stove is very rich: the smell of kitchen smoke, the smell of sour taste, the aroma of fish meat, … intertwined. This dish does not need to add any seasoning vegetables to eat is still very delicious. A bowl of sour cassava and fish soup does not need to be seasoned much, it is still very “rice”. Anyone who comes to Phu Tho must try this dish, otherwise the trip is considered incomplete. Cassava vegetable soup at first glance nothing flowery. However, when eating, diners will be conquered by the delicious and strange taste. It is also the simple taste of this midland dish.

Raw spicy sour chicken gizzard salad 1 chicken gizzard blister
1/2 onion
1/2 carrot, 1/2 green mango
1 bunch of laksa leaves
Roasted peanuts or sesame
Garlic, chili, lemon, ginger
Spices: Fish sauce, sugar. Delicious dishes every day: Spicy and sour chicken gizzard salad. How to make spicy and sour chicken gizzard salad Soak chicken gizzards in white wine for about 5-10 minutes to remove dirt and odors. Then rinse the gizzards with lemon and rinse with clean water.
Boil water, add salt and crushed ginger and then let the gizzards boil, take out and drain. Thin sliced ​​gizzards. Thinly sliced ​​onions, soaked in salt water to reduce pungency. Carrots, shredded mango. Pickled lettuce clean, washed, drained.

Mix water according to the ratio of 1 lemon / 1 sugar / 1 fish sauce. Peeled garlic, minced chili seeds and add to salad dressing.
Put the whole chicken heart and gizzards in a large bowl with onions, carrots, and mango and mix well with water. Mix slowly, when seasoning again, you can taste it. Add the herb leaves, mix well and then place on a plate, sprinkle with sesame or crushed peanuts to serve.

In the summer of 2019, after six years I went back to Copenhagen, Denmark, to visit Mr. and Mrs. Ulla-Stina and Jorgen Nilsson, my big friends. From the airport, just getting off the Frederiksberg metro station, was bewildered when I saw Mr. Jorgen, tall and skinny, with his back cuffed slightly, coming. His face was gentle, his eyes were smoky green, his hair was rippled with white clouds. He opened his arms to welcome me, lovingly said: “Hello Little Na, welcome home!” (Hi Na, welcome home!). I rushed forward, hugged him, my chest choked with love. My grandparents called me Na, the name that my parents and those closest to me would call me. With Mr. Jorgen and Mrs. Ulla, I have always been the little Na. I met my grandparents more than ten years ago at Van Mieu Quoc Tu Giam, Hanoi. Grandparents are tourists, visiting the Temple of Literature right on Vietnamese Poetry Day, buying my book “Thorns in Dreams” at the bookshop. At that time, “The Thorns of Dreams” was the only book of bilingual Vietnamese-English poetry on sale. When knowing that the author of the book is also present at the Temple of Literature, Mr. and Mrs. Nilsson expressed their wish to meet. Fate has allowed us to become old friends ever since, through poetry. Mr. Jorgen is quite old, his ears cannot hear well, he has to use hearing aids. He was much slower, but still grabbed me my suitcase all the way from the metro station, going home two bus stops, up four floors. Your apartment has three bedrooms, airy, many windows, at 17B Pile Allé Street, in an old house without an elevator, the front facing the street, the back facing into a spacious courtyard, with garden Flowers and fruit trees were scattered along the gravel paths. Mrs. Ulla had her hair cut neatly, her eyes were pure brown, her smile was bright, her figure was still quite agile, but these three years had begun to forget. Last time I came to play, I still spoke English comfortably with her about all kinds of things in the world. But this time, there were very simple words, like “breakfast”, but she kept thinking about it, so she said “the meal of the morning”. Everything during the day, she recorded in the little notebook in the black leather wallet, she took it out from time to time. That year, she turned eighty, on July 13. He turned eight and six, on August 29. But the Sunday I was there, August 25, grandparents’ daughters, Mette and Lotte will hold a special birthday party, shared for parents, with about twenty guests. That is why I traveled a thousand miles to be in Copenhagen. The “mine” room in the house has a west-facing window overlooking Frederiksberg Park and the Danish Royal Summer Castle. Ten thousand young trees planted in a large pot next to the bookshelf a few years ago, was still small, now it has spread its branches and leaves all over the wall, all over the bed, giving me the feeling of being lost in the middle of a hanging garden. On the chair, Mrs. Ulla left me towels and nightgowns, and on the table there was a book “Tales From Moominvalley” by Tove Jansson – a famous Finnish female writer, a family album, a map of Copenhagen and a card. old. I realized that it was the card I sent to celebrate Jorgen’s birthday in 2014. In the album, I saw a lot of my photos – the photos I emailed every year, printed by my grandparents, stuck next to the pictures of the city. Take family members carefully, as many parents do. My eyes were suddenly stinging, but my heart was comforted, relaxed and peaceful. After all the tiring, I know, I always have a place in this warm house. With my grandparents, I often go to the kitchen to make some Vietnamese dishes such as fried spring rolls, bun cha, dried beef salad, rolls, chicken pho … Mrs. Ulla said, Vietnamese cuisine is attractive by freshness and boldness. Natural flavor momentum, which is extremely delicate. Grandparents are very impressed with the sweet and sour, sweet and sour sauce used in the dishes I’ve cooked. I decided this time to make Nam Bo beef noodle soup, which also needed a sweet and sour sauce. Called “Nam Bo Beef Noodles”, but I heard it was not a Southern dish, but was created by a woman from Hanoi several decades ago. This woman opened a noodle shop on Nam Bo Street (now Le Duan Street) in Hanoi. Then she sold more vermicelli with grilled beef, raw vegetables, sweet and sour fish sauce, pickled papaya. Over time, the dish changed, adding bean sprouts, roasted peanuts, scallions and stir-fried beef, as the version I know. Although the origin of this dish is still debated, it is one of the most popular Vietnamese dishes outside the border because of its refreshing taste and the harmonious blend of ingredients that make it. In the morning, Mrs. Ulla and I were walking leisurely along Vesterbrogade, a busy shopping street, which led up near the Central Station. Behind the station is an Asian store, a Vietnamese saleswoman, with a soft southern accent. There are nearly everything in the basics of cooking, but not as varied as the one at Tang Frères in Paris, and the price is much more expensive. For Mrs. Ulla, the Southern Beef Noodle Soup is too sophisticated and laborious. She asked me if this is for special occasions. When she knew it was a daily dish, she was very surprised and admired the patient meticulousness of Vietnamese women. Beef mixed into medium pieces, thinly sliced, marinated in oyster sauce, fish sauce, pepper, sugar, garlic and chopped lemongrass; When preparing to eat, stir-fry the meat. When the meat is cooked until it is curly, it will be straight ahead, lest it overheat. This dish uses the most delicious beef tenderloin, soft but firm, sweet and rich. Beef is soft everywhere, but pale. With beef, need to be thicker, when stir-fried will not be crumbled. Chopped dried onions, fragrant non-yellow; Roasted peanuts, scrubbed off the skin, crumbled, broken, do not pound well, so that when sprinkled in vermicelli, you can still enjoy the crispy crunch. Carrots, papaya, kohlrabi or cucumber, cut into flowers into beautiful leaves, shock with a little salt and soak in vinegar, sugar, chili to gobble. The process of mixing the sauce is very important, no matter how fresh and delicious the beef, the sauce lacks a bit of sourness, a little sweetness, or a lack of a bit of boldness, the dish will miss the beat, will “show” like the wrong singer. music. I often mix and taste, but do not have a specific quantitative ratio, because it depends on what kind of fish sauce and vinegar to use. To make the sauce bowl look attractive, beautiful, chili garlic must be dropped in the end, so that they will float like tiny white and red flowers floating on the smooth “lake surface”. And even though the vinegar is acidic enough, you should still squeeze a few drops of fresh lemon juice to make the sauce smell of nostalgic. Nam Bo beef noodle dish has a cool taste thanks to the combination with bean sprouts, lettuce and herbs of all kinds. All chirping, kicking up like a joyful bass note, merging into a full spectrum. We had a simple, cozy dinner, full of smiles, and a lot of tears. I do not put everything in the bowl, mix it up as usual, but set each item separately on a small plate. Each person took a little leisurely into their own bowl, sprinkled with sauce, and then enjoyed. Because the dish contained beef, Mr. Jorgen opened a bottle of Bordeaux wine from the line of Cabernet Sauvignon lightly. Slowly feel so many flavors tangled together, in the old wine yeast, how interesting it is! I feel at home. Mr. and Mrs. Nilsson are close and dear like my parents. I soaked, then translated the meaning for grandparents to listen to the song: “Who has ever been sweet and sour / Salty spicy ginger, please don’t forget each other”. Grandparents touched my hand touched. Mrs. Ulla said: “Na, you are like my wife’s third daughter. Thank you for this delicious dinner. Thank you for coming back, for being with us! ”. I drank quite a lot the night before, but I stayed up forever. I got up very early, opened the window, heard birds chirping from the canopy of trees in the park. The air is cold and pure. Looking down, Pile Allé is still quiet, quiet or someone bicycling, or a bus soars. The city is stirring, stretching and waking up … I buried my cheeks in a thin wool scarf wrapped around my shoulders, leaned over the windowsill, watching the sky blush. The sun began to slant from the east, across the intersection between Vesterbrogade and Pile Allé, gently covering the city with a dreamy golden glow. A new day really begins. I heard rattling in the kitchen, it was Mr. Jorgen making coffee. Then the sound of tiptoes softly walked toward my room. Mrs. Ulla knocked on the door, softly called: “Na, let’s get up for breakfast!” – “Yes, I’m out right now!”. Down the road, people passing by were more crowded. Sunny flooded all the way. The scent of coffee and toast caressed the air. This city has become so familiar to me! Here Mr. and Mrs. Nilsson gave me a roof, a warm kitchen, where I could return anytime …

One of the steps to graft the branches to renovate citrus varieties. Photo: H.Tien. Steps taken before transplanting – On the garden of sour grapefruit varieties or low quality indigenous grapefruit varieties (real grapefruit): Choose plants that are 3-7 years old, grow well, be free of pests and diseases, especially have no stem borers, no germs. leaf rot yellow leaf disease, greening leaf yellowing (Greening) and Tristera’s disease. Then, cut down the entire canopy to the stem or branch with a diameter of ≥ 2cm, leaving only the ends for eye grafting in the position of the stem with the color of the cake, the same size as the top of the chopsticks. The number of branches left for grafting should be arranged evenly 0.5 m on the tree canopy as a mesh. Grafting season can be carried out all year round. It is best to graft in 2-3 months and 9-10 months. Note, stop watering and fertilizing on real plants 15-17 days before grafting; do not extract and graft trees into the rain. – On the mother Ruby grapefruit tree, choose a tree that grows balanced and free from pests and diseases as above. It is advisable to choose mother plants grown in a net house to prevent insects, to avoid completely dangerous diseases such as Greening and Tristera. Then, select branches under 1 year old, have rounded stems and are tilted from horizontal canopy upwards, then remove all leaves, leaf stalks attached and remove the tip at the position of the stem color of the cake. Continue to cut the branches to divide the seedling into branches containing 4-5 leaf axils, 7-10 cm long and have a flat color. Technique of grafting the branches (also called grafting, grafting wedge) – At the base of the seedling segment, use a specialized knife to cut 2 opposite beveled slices, 2-2.5 cm long to remove 2 stem parts at the base of the seedling and open a wedge-shaped composite end. At the predetermined graft head on the phylogenetic tree, split a line 2.5 cm deep at 1/3 of the tip diameter to open a grafting mouth, insert the wedge-shaped graft head into the grafted mouth that just opened above. Ruby grapefruit has been successfully grown in our country. Photo: TL. Then, stretching and twisting the nylon strip, twisting the rope, then wrap 5-6 rounds tightly around the graft. Finally, pull the grafted plastic strip flat, completely covering the seedlings and grafting spots, so that rain cannot penetrate the grafting marks and keep the seedlings from dehydrating. After about 10-15 days (depending on the season), the grafted eye will sprout. Must eradicate in time the sour grapefruit sprouts growing outside the grafted eye. Note choosing self-destructing polypropylene tape. – In addition to improving the seed by grafting wedge into the branches mentioned above, it is also possible to graft wedge into the cross section of the branches of much larger size, or graft windows, small wooden eyes along the trunks. tree, trunk. However, these grafting methods have certain limitations, compared to the method we introduced in the previous section, such as, small eye grafting with wood, only taking the seed eyes open, the tree will grow long. , time for exploiting business results is slower … Take care of real plants after grafting Spraying to draw amulets when the eyes are like sprouting is 0.5-1.0 cm long. Except for red spiders, soft aphids, leaf hoppers and plant diseases, during the period when eyes are like spreading branches and canopy. Fertilizer for 1 root: 0.2-0.3 kg NPK 13-13-13 + TE, fertilize periodically once a month. Foliar fertilizer sprayed evenly 7 days / times. Decomposed chicken manure 20-30 kg + 2-3 kg of microbiological organic fertilizer, fertilizing when the grafted eye has reached about 15 cm long branches. After 1-2 years grafting and improving, Ruby grapefruit trees have been exploited for business. From this stage on, the steps to take care and control pests and diseases are similar to other current pomelo seedlings. Ruby grapefruit is one of the elite citrus varieties of Thailand, which has been imported into our country. The variety has the advantages of strong growth and development, beautiful fruit shape, good resistance to pests and diseases, red fruit, thick and thick pods, fragrant sweetness, no seeds … Grapefruit is equivalent to or slightly better than that of our country’s green skin grapefruit. , depending on farming techniques and ecological conditions. Ruby grapefruit tree is easy to distinguish from other grapefruit varieties thanks to the small leaves and branches, smooth hair.

– 1 kg of jackfruit snails – 400 gr of bone clump – 150 ml of vinegar suddenly – 2 tomatoes – 1 lettuce plant, 3 green onion plants – 2 peppers, 2 onions, 20 grams of purple onion – 15 gr perilla, 20 gr of banana flowers – 600 gr of mussel leaf vermicelli (or noodle soup) – Spices: Salt, seasoning seeds, chili Making: – Wash all vegetables, tomatoes, scallions with water. – Soak snails in a pot of water with cut 2 sliced ​​peppers. Must soak for at least 2 hours or overnight to remove all dirt and rinse the snail several times with water. – The pork bones are washed, boiled once to get rid of dirt. – Put 2 large bowls of water in the pot, put the bones in and boil the second time, turn on low heat until boiling, crush 2 onions, boil for about 1 hour. Then filter the broth through the sieve, seasoning to taste. – Put the snail in the pot, pour over the water and 100ml of vinegar suddenly, add a little salt then boil until the snail opens its mouth to crumble enough, turn off the heat, take out. – Cut snail meat, remove the black intestine. Water boiled snails, filter the clear water, keep separate. – Use a saucepan, add 2 tablespoons of cooking oil, add purple onion and cut areca tomatoes and stir-fry. Add 2 tablespoons seasoning seeds, 1 teaspoon distilled. – Bring 300ml snail boiled water mixed with bone broth, boil. Tasting the spices, vinegar to taste and then mix with the pot of tomato sauce just boiled. – When eating, scoop a moderate amount of snails into the bowl, fill with dipping sauce, add scallions, chili. Put each slice of mussel leaf vermicelli in the sauce, eat with raw vegetables as you like. Good luck! Ganoderma (Th)

Indeed, before high-speed trains came into existence, there was a time when overnight trains were popular across Japan. The elite in this country as well as tourists love to enjoy the overnight trip on the comfortable and luxurious ships. It was still dark when stepping on the train, but when you woke up, you were able to breathe the air in a faraway place. However, today, because of the busy life that people often choose short flights or buses to travel instead of spending nights as before. That is the reason why “overnight train” is almost “dead” in Japan. According to Japan Guide, by 2016, only the Sunrise Express (roughly translated: Sunrise Express Train) is still absorbed in ice in the night, until the sun rises, passengers wake up, the train will just enter the station. . And now, it becomes “fun” for tourists who want to explore the country of the rising sun in a special way. Take a look at the photos inside the only overnight train in Japan – Sunrise Express to see that Japan’s speed of growth is not only about technology, but it also affects the level of comfort in The lives of people and trains are a vivid example of convenience. Born in 1998, the Sunrise Express is the only remaining “overnight” train line in Japan. The ship is 23 years old, with a simple appearance but always kept clean and shiny. Sunrise Express consists of 14 cars running from Tokyo Station, but to Okayama Station it will be split into 2 small trains, 7 cars each. These are Sunrise Seto and Sunrise Izumo. The Sunrise Seto train runs back to Takamatsu, while its “twin sister” – the Sunrise Izumo – runs towards Izumoshi. On the return journey, the two groups still run separately until they meet again at the intersection of Okayama, they will “become one” and head towards Tokyo. Train runs every night from Tokyo at 10 pm, reaching Takamatsu at 7:27 am and Izumoshi at 9:58 am. Unlike other trains, Sunrise Express has 6 different room types. Single Deluxe or Grade A is a cozy first-class room for 1 person. Inside there is a table, a chair, and a small sink beside the bed. The room also has a lighting control panel, radio, slippers, bathrobe and toiletries. In addition to these utilities, you can also take a free bath on the train. This type of room will help you feel like you are in a clean, comfortable hotel. You can also admire the beautiful scenery through the large window on the train. In class 2, there are 4 types of rooms including: Sunrise Twin, Single Twin, Single and Solo. These rooms are suitable for 1 or 2 people. Although they are class 2, that doesn’t mean they’re any worse than first class. The 4 types of Grade B rooms all have secure doors and are secluded from the outside creating a private and convenient atmosphere. The last type of room is the Nobinobi sleeping area. This is a space like a dorm room, passengers sleep together on hard beds separated by small wooden walls, with windows to see the outside landscape. Nobinobi does not have a private bathroom, but passengers can purchase services to use the public bath within 6 minutes. On the Sunrise train there is also a tidy dining room, vending machine, smoking area … there is also a special train car with a private entrance for a wheelchair. In addition, every train car has a classic beauty and is extremely clean. Source: BS

Wood is a material that gives homeowners a warm, relaxing and also very natural feeling. In particular, wood can be combined and mixed with many different styles from simple countryside to modern, luxurious. Use wood as a decorative material for a more charming, cozy working corner. 2. Use light and colors Each color you choose will affect your mood and personality. Purple is a meditation color, blue helps relax the eyes and nervous system, blue represents intelligence, logic … So choose the colors you like and suitable for your home space. . At the same time, do not ignore the light element, because it will help the space always be airy and more comfortable. 3. The working angle with brick pattern Sometimes, work or life can make you stressed, stressed, the appearance of a cute, bright pattern (brick pattern, polka dots …) along with decorative small items Lovely will help reduce stress, increase creativity and happiness in work and life. 4. Use minimalism The simple, light but extremely delicate working angle is the style that many of you choose today. Minimalism when arranged right next to the window with a beautiful garden can be an even more harmonious combination. 5. Quiet working corner Using black, white, and gray tones will help your working corner become more discreet and quiet, especially when accompanied by suitable furniture to save space. You can also add a small pot of plants to animate the space./.

Mr. Bui Van Hung, owner of Gia Loi and Hang Duong apricot production facility. O mai does not know since when it has become a familiar gift to the people of Hanoi when going away. It is associated with each person’s childhood. Every time we remember umbrellas, we remember the gift of many memories. But in Mai Loi, Hang Duong has a unique flavor that cannot be mixed with any other place, but everyone who once enjoyed it will remember forever. The group of reporters went to Gia Loi umbrella shop at 8 Hang Duong. This is the famous long-standing umbrella brand of Hanoi. Because here still keep the craft of making handmade umbrellas with heirloom secrets, but ensuring food safety and delicious quality. Mr. Bui Van Hung, owner of a traditional plum shop Gia Loi said: Our family includes my children who have 5 generations of traditional oolong work. If anyone has ever enjoyed the typical flavor of Gia Loi oolong, it is impossible to forget the characteristic sour, salty, spicy, sweet and sour flavor ”.
In order to create an oolong dish that has its own characteristics of the brand of Hang Duong oolong, Mr. Hung added: The stages of making umbrellas are very elaborate, from the selection of ingredients to the way of making. Specifically, sugar only uses traditional street sugar, selected fruits have a source of origin, fresh and delicious to ensure quality. The stages of processing fruit, soaking sugar, mixing raw materials are meticulously followed by the establishment and on time. Mai Gia Loi, Hang Duong. In the past, the store had only 2 main products, namely, apricot and crocodile. But due to the increasing consumer demand, so the apricot maker has developed many products to meet the tastes of consumers, such as: toad, kiwi, mango … Up to now, the manufacturer Apricot Gia Loi has researched, produced and brought to the market hundreds of different types of apricot and confectionery. Although the Covid-19 epidemic affects production and business activities of the establishment, diners who are familiar with and remember an umbrella are always looking for Gia Loi to buy goods. In addition to buying food and making gifts for friends and relatives, many people also send them abroad as gifts for those who travel far away from Hanoi, miss their homeland, and miss the rustic gifts but imbued with human love and country love. Many foreigners know that umbrellas have the opportunity to come to Hanoi, they also come to Gia Loi to enjoy the flavorful gift of the Hanoians.