Green vegetables are on sale, some vegetables are on the rise In the Mekong Delta, the price of vegetables and fruits also continued to maintain a slight downward trend, with bok choy at 15,000 VND, down by 000 VND/kg, lettuce at 12,000 VND, down by 1,000 VND/kg, green onions at 18,000 VND/kg, down by 3,000 VND/kg. 10,000 VND/kg, a slight decrease of 1,000 VND/kg. Particularly for some vegetables, the price increased, white cabbage at 15,000 VND/kg increased by 2000 VND/kg, eggplant 24,000 VND/kg increased by 2,000 VND/kg, okra 20,000 VND/kg increased by 2000 VND/kg, bitter melon at 20,000 VND/kg. VND/kg up 2,000 VND/kg… Fruit prices continued to stay low, grade 1 green-skinned pomelos cost 20,000 VND/kg, grade 2 cost 15,000 VND/kg, jackfruit 8,000/kg reduced 1,000 VND/kg, lemon price 5,000 VND/kg decreased slightly by 1,000 VND/kg. kg compared to yesterday. Seafood prices continued to remain stable. Farmed snakehead fish is 48,000 VND/kg, white fish is 38,000 VND/kg, white fish is 34,000 VND/kg, giant freshwater prawn is 240,000 VND/kg increase, tilapia is 32,000 VND/kg, red tilapia is 43,000 VND/kg , grade 1 eel costs 240,000 dong/kg, grade 2 eel costs 180,000 dong/kg, farmed frog costs 55,000 dong/kg… Price of live hog fluctuates from 68,000 to 70,000 dong/kg, down 2,000 dong/kg, live duck 54,000 dong /kg, live chicken (industrial chicken) 55,000 – 60,000 VND/kg….

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.

What does hot weather need to add? Focus on food groups that help strengthen resistance and sleep: Food groups with cooling properties such as: Amaranth, water spinach, squash … help bring a feeling of coolness, while providing many vitamins. , add fiber, good for the digestive system; Provide protein and many important nutrients such as zinc, iron, calcium … with foods such as meat, fish, shrimp, crab, eggs, milk, oysters, oysters, mussels, beans; Strengthen the immune system, appetite and help develop skeletal muscle with foods such as fresh fruits, yogurt, onions, garlic, broccoli, tomatoes, herbs (perilla, marjoram, dill). …); Provide vitamin C, carotene and mineral salts with fruits and vegetables such as cucumbers, tomatoes, lettuce, lentils…; Helps stabilize nerves to help relax and sleep easily with milk, especially milk rich in calcium, tryptophan, taurin. What to eat to cool? Summer is very suitable for boiled dishes: boiled melon, boiled peanuts, boiled okra, red zucchini. Amaranth, water spinach, spinach, jute vegetables are cool to eat, but for people with a strong stomach (hot enough), it is good, but people with a cold stomach are easy to have wet stools. These vegetables should be cooked lightly or cooked with dried shrimp, minced meat, and tamari better than boiled. In the summer, you should eat a lot of boiled food, limit fried and spicy foods. Eat raw vegetables: Types such as ram, lettuce, cucumber, green mango, star fruit are very suitable, add a little herbs like marjoram, basil, Chinese smell, coriander very well. Lettuce is very good, has cooling properties, opens ventilation, tonic gas, gas, detoxifies inflammation. This salad can be made with mixed vegetables. In the summer, it is very good to find purslane to eat raw or boiled. Purslane has antibacterial, toxic heat dissipation properties to treat many diseases such as hand, foot and mouth disease, stomach burns, itching… Cooking dishes: This season, avoid eating fried foods that are cooked over too much fire for too long. All kinds of sour soup are very suitable. Can use star fruit, pineapple, crocodile, spoon, vertical, roasted leaves, sour tamarind … and even sour shrimp, vinegar suddenly. It is recommended to eat a lot of very good seaweed, store or cook soup. Very cool and delicious dish is miso tofu seaweed. Pumpkin is a very special fruit with many good effects. It cools without causing welding, helps clear heat, detoxifies, cools blood, nourishes yin, eliminates salt, animal protein is very good. Tea: Black bean tea is a very good and popular dish. Using rock sugar will be cooler than molasses sugar. When cooking, if you can add a little ginger will be better. Summer is very important to drink water. Drink enough so that the kidneys do not overheat. If it is too hot, the urine will be hot, drizzling, and dark yellow in color. Especially those who travel a lot, work hard. People can boil some types of leaves to make them cooler, such as bare kernels, sticky leaves, corn silk, mandarin leaves, and various types of tonic ginseng juice. Tapioca flour is also a good choice, its cooling and energizing properties help to relieve heat, ventilate, and treat itching and heat. Eating raw is cooler than stirring. Summer is full of fruits, but not all fruits are cool. There are many types of heaters. Eating too much can cause pimples. The best and most suitable fruit is avocado. Ripe mango, guava, jackfruit, durian, litchi, longan, pineapple are all hot fruits. The types of melons, melons, and cucumbers are quite cool. Watermelon is cool to eat at first, even seems cold, but eating a lot and later can cause heat… Summer should drink coconut water, salted apricot juice, lemon juice, orange juice. Foods to limit Limit fast foods, fried foods, high in fat such as fried chicken, french fries, fatty meat, sausages, canned goods, sausages… because they are both difficult to digest and require a lot of energy provide more water for metabolism; Limit eating a lot of sweets, including ice cream (to avoid respiratory infections), cakes, sweetened condensed milk…; Avoid eating frozen foods.

Illustration. Image source: Internet Resources: 6 tofu covers 120ml cooking oil 1 garlic bulb, minced; 1 little minced ginger; finely chopped scallions, keep the white part and the green part separate Sweet and sour sauce includes: 2 tablespoons ketchup; 6 tablespoons of water; 1/2 tablespoon cornstarch; 1/2 tablespoon sugar; 1/3 tablespoon soy sauce; 1/2 tablespoon vinegar Making: Mix the ingredients for the sweet and sour sauce together in a bowl. Cut the beans into small pieces, then fry them until golden brown. When done frying, put the beans on a plate. Remove the cooking oil, just put about 1 tablespoon of oil in the pan, then add the garlic, the white scallions; Stir-fry ginger until fragrant. Pour in the sweet and sour sauce mixture and bring to a boil. Return the tofu to the pan, and simmer until the sauce is evenly coated in the beans. Sprinkle green onions, put sweet and sour tofu on a plate and eat with hot rice. Fried bacon with fresh bamboo shoots Illustration. Image source: Internet Resources: 200 gr pork belly 200 gr fresh bamboo shoots Onions, turmeric leaves, purple onions Seasoning seeds, pepper, fish sauce, cooking oil. Making: Pork cut into bite-sized pieces (diced lead), marinated with 1 teaspoon seasoning, 1/2 teaspoon pepper. Bamboo shoots are cut lengthwise into pieces, soaked with light salted water, then rinsed several times to clean and drain. Scallions cut the root, cut into pieces. Finely chopped turmeric leaves. Purple onion smashed and chopped. Stir-fry onions and then stir-fry the bamboo shoots, season with 1/2 teaspoon of seasoning, stir again and then put the bamboo shoots on a plate. Still using the same pan, add oil, sauté the onions, then add the meat to stir-fry, then season the meat with 1 teaspoon of fish sauce. The meat is a bit scorched, you add the bamboo shoots to the island, the bamboo shoots and meat are cooked, taste the seasoning to your mouth, add green onions and turmeric leaves to the island and turn off the stove. Field crab rambutan soup Illustration. Image source: Internet Resources : Spinach Crab Spice How to cook: Wash the spinach and cut it into small pieces. After being washed, the crabs are pounded, then add water to the crushed crabs. Use a thin cloth or small mesh to filter the cooking water. Next, put the filtered crab water into the pot, add spices and stir well until the water boils. When the water has just come to a boil, we take out all the crab meat, avoid overcooking the bricks. After that, we put the crab bricks, spinach in the pot and boil again, pour the crab meat on the surface and turn off the stove.

Food of the past Collected vegetables is a concept that includes the synthesis of vegetables that grow in the garden. Basically, cook whatever you want. A few sprigs of spinach, a few tops of amaranth, amaranth, a little water spinach, spinach, jute, purslane, especially when there are a few handfuls of chili leaves… Many people call it the soup of memories. and it is absolutely a “solution” soup when other vegetables are not available. According to the Vietnamese dictionary, the meaning of the word “collection” is only found in the combination of “vegetable collection”. In the North, collected vegetables are usually amaranth, purslane, centella asiatica, spinach, jute… In the South, sage is the common name of a collection of vegetables such as gotu kola, spiny amaranth, purslane, plantain, plantain, coriander, guava leaves, clams, cilantro, cilantro, scallions… According to an article by Dr. Pham Van Tinh, Ph. In Hoang Phu Ngoc Tuong’s literature, the word “treasure” belongs to the collection of herbs, which is wild grass, and “collection” is a collection of many types of vegetables. As for the Hue people, for “collection” is to read the sound camp of “decade” (the ten is ten, implying many types of vegetables combined). Vegetable soup is usually cooked simply, because it is mixed with vegetables, so it has a very unique taste, the strong smell of chili leaves, the sour taste of sam vegetables… Of course, it is a rural dish, so it is never available. face on the guest tray. Now, with the trend of going back to the past, vegetable soup suddenly becomes a specialty, it is raised to a higher level when cooked with crab or mussels, shrimp, fresh shrimp or minced lean meat. Of course, no matter what it is cooked with, it is still a special kind of soup. Nowadays, in Hanoi, there are not many gardens that still have vegetables to collect and pick up every meal. But small markets, mainly toad markets, sometimes come across a few baskets of vegetables for sale for only 5,000 VND/tang, as much as you can eat. Of course, it is not a vegetable that is innocently picked out of the garden and sold, but mixed intentionally. When wild vegetables become a specialty Now in mid-range restaurants, the menu sometimes also has collectible vegetables. Vegetables are sold at city prices. Not only the vegetables that suddenly become a specialty, many wild vegetables such as cilantro are also an example. It is a small grass-like vegetable that once filled the garden. People who have been through the difficult subsidy period often have eaten this vegetable. Vegetables are often used to cook soup or mixed in a bowl of vegetable soup. Along with cilantro, there is also nettles. This is a plant belonging to the eggplant family, so it is somewhat similar to eggplant in terms of both leaves and fruit. If you want to find stinging nettle, just wander along the field, along the road or garden corner in the countryside, it is easy to pick the whole basket. In the past, sturgeon was considered a poor family dish, a vegetable to save hunger in rural areas when economic conditions were still poor, people picked it to eat through meals. And until now, sturgeon is naturally upgraded to a specialty, loved because it is a clean vegetable that grows wild, does not contain preservatives, is both delicious and healthy. Dishes made from sturgeon have been improved and are very diverse such as cooking, sautéing meat, boiling, eating hot pot… However, the most popular is still stir-fried sturgeon with garlic according to the old flavor. The best sturgeon is the newly picked young shoots, giving a sweet, sweet taste. And if the vegetables are just plain cake, when cooked, the taste is a bit bitter. Along with that, there are sam vegetables. This is actually a year-round grass, with many smooth, smooth branches. Purslane grows wild in wet places. Although it is liked by many people to eat and use as a medicine, no one seems to question growing this vegetable. Therefore, it is really a plant that only grows wild. When picking purslane, people usually pick the whole plant, cut off the roots and then wash them, use fresh or dry or dry. Spinach is often boiled or mixed with amaranth rice, which is also a vegetable that grows mainly wild, rarely grown officially. Referring to wild vegetables without mentioning ground ginseng would be a big omission. Ginseng grows wild, the tubers are used as a medicine, the leaves are very cool and a bit like spinach. Ground ginseng is also one of the vegetables, which can be included in the bowl of traditional vegetable soup of the Northern people. Although growing wild, it is not difficult to propagate ground ginseng. Ground ginseng usually flowers purple, if grown on moist soil, the plant grows quite quickly, the seeds are small, when the seeds are old, they will be black. Put that seed to sow in moist soil, the plant will germinate very quickly. According to the Vietnamese dictionary, the meaning of the word “collection” is only found in the combination of “vegetable collection”. In the North, collected vegetables are usually amaranth, purslane, centella asiatica, spinach, jute… In the South, sage is the common name of a collection of vegetables such as gotu kola, spiny amaranth, purslane, plantain, plantain, coriander, guava leaves, clams, cilantro, cilantro, scallions… According to an article by Dr. Pham Van Tinh, Ph. In Hoang Phu Ngoc Tuong’s literature, the word “treasure” belongs to the collection of herbs, which is wild grass, and “collection” is a collection of many types of vegetables. As for the Hue people, for “collection” is to read the sound camp of “decade” (the ten is ten, implying many types of vegetables combined).

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

Daily cooking has never been so simple. How to make a meal full of nutrients and delicious to suit the family’s taste is what causes many housewives a headache. Loan Tran’s account shared a tray of homemade rice for the family on a summer day on social networks, attracting more than 15,000 interactions. While the epidemic is complicated, cooking at home is even more important, so taking care of family meals is focused on many people. Ms. Loan Tran shared: “This season, it is easiest to eat crab and eggplant soup, boiled water spinach, and add a plate of roasted or boiled meat.” The dishes of these housewives are quite simple from the way of processing and suitable for hot summer days. Ms. Loan Tran shared: “This season, I always have to eat rice with a bowl of coffee to feel good. My family likes to eat vegetables, so in addition to protein, we always have soup and a plate of stir-fried vegetables.” Crab and gourd soup, deep-fried goby, rim tofu is not too difficult to cook but still ensures full nutrition for a family meal. The combination of juicy crab gourd soup with crispy goby fish is quite delicious. The next suggestion for lunch is vermicelli with boiled meat. Thinly sliced ​​boiled meat, enjoy with vermicelli, fried beans, cucumber, raw vegetables bring great taste. You should choose the boiled meat in harmony between lean and fat to eat without getting bored. Many Vietnamese families, despite being busy, still decide to cook at home. This is a delicious, cheap, and healthy option during a complicated epidemic. Housewives should change the menu variety so that the meal is not boring. On weekends, you can go to the kitchen to prepare for the whole family more sophisticated dishes such as fish noodles, pho…

The sun causes the body to lose a lot of water due to sweating, so it is necessary to add water to regain balance and eliminate fatigue. Next, drinking plenty of water and properly also enhances the function of the circulatory system, promotes digestion, weight loss and beautifies the skin… Do not use drinks with high alcohol content such as wine, beer … because they cause the body to lose a lot of water, adversely affecting the liver, heart, and nerves. Instead, the choice of lemon juice mixed with salt, sugar or electrolyte solutions … both works to provide water and adds mineral salts to the body. Cold drinks, ice creams are very attractive on hot summer days, helping to reduce heat “speedy”. However, do not use too much because it is easy to lead to stomach cramps Add green vegetables to the diet such as: collard greens, water spinach, spinach… or some fruits: watermelon, orange, pineapple… Do not use processed foods for a long time, because in hot weather, high ambient temperature can easily make food go rancid, creating an environment for bacteria to multiply and grow. Need to clean teeth after every meal to clean bacteria, this is also a very good way to improve health Should arrange work in the morning or evening, adjust the pace of activities, work or play to limit going out during the peak hot time of the day, from 10 am to 4 pm. In case of going out, should use sunscreen about 20 minutes before, then cover the body carefully with long-sleeved clothes, a mask… to protect the skin from ultraviolet rays. Do not wear thick, dark clothes because of poor heat dissipation. Light clothes from cotton will be the right choice Protect your eyes with good glasses that block ultraviolet A and B rays. At the same time, help prevent cataracts and wrinkles around the eyes. Some infectious diseases may appear in young children during this time such as measles, mumps, hand, foot and mouth… Therefore, the best prevention is vaccination, personal hygiene, and environmental sanitation. living As for those who sweat a lot in the neck, face, back, etc., they need to be clean to avoid clogged pores, combined with bacteria that cause dermatitis. In addition, it is necessary to pay attention to sleep, ensure enough sleep, avoid staying up late, which affects health Some gentle exercises, yoga … performed at home in the morning or evening are also a way for practitioners to relax and relieve stress.

Illustration Ms. Le Thu Thao, a seafood and seafood trader at Kim Lien market (Dong Da district), said that due to the hot weather, the demand for seafood and seafood, especially crabs, of housewives increased 2-3 times compared to that of housewives. last weekend. A survey at the traditional market system in the districts of Dong Da, Ba Dinh… shows that these days, the price of wild crabs has increased by 25,000 – 30,000 VND/kg, currently fluctuating at 180,000 – 230,000 VND/kg/kg. kg, farmed crabs are sold at cheaper prices from 160,000 to 170,000 VND/kg, cleaned and minced crabs are 250,000 – 300,000 VND/kg. Aquatic and seafood products also attract many buyers, currently farmed clams are sold at 20,000-25,000 VND/kg, mussels 12,000-15,000 VND/kg, freshwater fish such as tilapia, persimmon, driftwood, carp, and carp. … ranges from 60,000 – 130,000 VND/kg… this price remains the same as in previous days, there is no increase in price.
Green vegetables such as spinach, jute vegetables, water spinach… are chosen by many families in the summer. However, the supply of green vegetables is very abundant due to the harvest season, so the price is stable, currently ranging from 5,000 – 7,000 VND / bunch. Ms. Bui Thi Ha, a small vegetable trader at Khuong Thuong market (Dong Da district) said that there is no such thing as vegetable sellers taking advantage of hot weather to squeeze prices. If “screaming” customers go elsewhere to buy until about 9 – 10 o’clock withered vegetables, they are considered dead… Along with that, the consumption of fruits is also quite strong, fruit traders at Thanh Cong market ( Ba Dinh district) information, in hot weather, the consumption of watermelons and melons is 2 times higher than in the hot days before, and fruits such as oranges and grapefruit are selling very well. Consumption increased sharply but the selling price did not increase. Currently, watermelon is 15,000 -20,000 VND/kg, earthen oranges are 22,000 – 24,000 VND/kg, pomelos are 23,000 – 25,000 VND/kg, litchi is 20,000 – 22,000 VND/kg. “The reason why fruit prices do not increase is because the harvest is in progress and the people of the capital are joining hands with farmers in Bac Giang and Hai Duong provinces to consume fruit” – a small trader explained.

+ Protein drinks. Thanks to the effect of “fullness”, protein drinks help prevent the risk of consuming too many calories – a factor that sabotages the goal of fat loss. Low calorie intake is a key factor in weight loss. + Green tea. This drink is a rich source of antioxidants, which help promote fat burning and control weight. + Black tea. The group of polyphenols in black tea has been found to promote weight loss. According to research published in the online medical library PubMed Central (USA), experts have shown that black tea can stimulate the breakdown of fat and improve the intestinal microflora, making it suitable for use as a dietary supplement. Drink to help lose weight. + Water mixed with apple cider vinegar. This drink has the effect of improving metabolism and burning body fat very effectively. But do not consume too much apple cider vinegar as it can cause tooth wear. Some ingredients that can be mixed with apple cider vinegar include honey, lemon, and cinnamon. + Vegetable juice: Vegetable juice has a better weight loss effect than fruit juice, thanks to its low sugar content and easy preparation from nutritious ingredients available in the kitchen such as carrots, cucumbers, celery, spinach. … HUONG THAO (According to Timesnownews.com)

The price of Taiwanese mangoes fell to the lowest level in recent times The amount of vegetables and fruits to the Thu Duc agricultural wholesale market increased from 3300 tons to 3500 tons due to the increased shopping demand of people during the days when Ho Chi Minh City implemented social distancing. Hoc Mon wholesale market recorded a stable volume of goods from places entering the market as in the previous days, about 3,000 tons. Similarly, in the Mekong Delta, vegetables and fruits keep an upward trend. Broccoli is 22,000 VND/kg, an increase of 2,000 VND/kg compared to yesterday, sweet cabbage is 22,000 VND/kg, 5,000 VND/kg, bitter melon is 22,000 VND/kg, 2,000 VND/kg higher, gourd is 12,000 VND/kg, 1000 VND. /kg, squash 14,000 VND/kg up 2000 VND/kg, water spinach 15,000 VND/kg up 2000 VND/kg, spinach 15,000 VND/kg up 3000 VND/kg, cowpea 15,000 VND/kg up 2000 VND/ kg… The price of fruit has remained stable, especially the price of Taiwanese mangoes in many localities in the Mekong Delta has dropped to a very low level and is difficult to consume. Accordingly, grade 1 mangoes can only be purchased for about 5,000-6,000 VND/kg, grade 2 and 3 are only 2,000-3,000 VND/kg, and drift goods are priced at 1,000 VND/kg. This is a very low price for many years. According to Taiwanese mango farmers, recently, due to difficulties in export output due to the epidemic, small traders and mango granaries for export have limited purchases, causing mango farmers to face many difficulties in output. Seafood prices keep prices stable. Farmed snakehead fish is 48,000 VND/kg, two brood fish is 40,000 VND/kg, down 2,000 VND/kg, white meat catfish is priced at 35,000 VND/kg, giant freshwater prawn is 230,000 VND/kg, tilapia is 32,000 VND/kg, red tilapia 46,000 VND/kg, grade 1 eel costs 240,000 VND/kg, grade 2 eel costs 180,000 VND/kg, farmed frog costs 55,000 VND/kg.

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

Illustration. Image source: Internet A cool smoothie made from three main ingredients: avocado, cucumber and apple. This smoothie is not only refreshing, but it also makes your stomach firm. Avocados are high in monounsaturated fats, which can help lower bad cholesterol and are good for the heart. You can use vegetables available in the kitchen. Basic ingredients include: 1 avocado, 1/2 cucumber, 1 apple. You can add spinach or ginger according to your preference. To add flavor to your smoothie, you can add fresh mint leaves, 1 teaspoon of lemon juice, and half a teaspoon of salt. Blend the above ingredients until you get a smooth puree. Refrigerate until use. Cucumber soda Illustration. Image source: Internet This cool drink will replenish you on hot days. Cucumbers contain a lot of vitamin K, which is not only good for bones but also helps wounds heal. You only need to add about 1/4 of a sliced ​​cucumber to 1 cup of mineral water or carbonated mineral water. Mint leaves can be used for decoration. Add ice and enjoy. Aloe vera with alum sugar Illustration. Image source: Internet North on the stove 1 pot of water, bring to a boil, add 200g of rock sugar, stir gently to help the sugar dissolve quickly, add the pandan leaves to cook together. When the pandan leaves turn darker, take them out and add a few drops of banana oil. Add all of the previously prepared aloe vera, mix well and turn off the heat. Squash juice Illustration. Image source: Internet Wash the squash, peel off the outer green skin, remove the seeds, cut into pieces, then put it in the juicer, squeeze out pure squash juice. If you don’t have a juicer at home, cut the squash into small pieces, put it in a blender, puree, add a little water to make it easier to grind, then filter the water and remove the residue. Pour the squash juice into 2 cups, each glass add the juice of ½ lemon, 1 tablespoon honey, ½ teaspoon salt, stir well. You can replace honey with sugar, however, honey will be good for health and weight loss is also optimal. Put fresh lemon squash juice in the refrigerator for 2 hours and then enjoy. You can also serve it right away by adding some shaved ice.

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

Prices of many green vegetables continue to increase Due to unstable weather, heavy rainfall, prolonged over a large area in the past few days, the selling price of some leafy vegetables has increased quite high. According to the assessment of many small traders at the Thu Duc wholesale market, the increase in prices is due to the difficult harvest and waterlogged vegetables, making the output to the market lower than usual. Similarly, in the Mekong Delta, the price of vegetables and fruits also continued to increase. Choysum vegetables 17,000 VND/kg increase price 2000 VND/kg, broccoli 15,000 VND/kg increase 2000 VND/kg, bitter melon 22,000 VND/kg increase 3000 VND/kg, gourd 12,000 VND/kg increase 2,000 VND/kg, squash 13,000 VND/kg up by 3000 VND/kg, 12,000 VND/kg of water spinach, 13,000 VND/kg up of spinach, 2000 VND/kg, 20,000 VND/kg of white radish, 13,000 VND/kg of string beans, up by 2000 VND/kg.. . Prices of some fruits continued to move sideways. Price of 3-color mango is 5000 VND/kg, 3 color mango in bucket price is 3000 VND/kg, price of lemon is 8000 VND/kg of jackfruit 11,000 VND/kg down 1000 VND/kg… Seafood and fresh meat also kept the sideways trend. White meat catfish costs 35,000 VND/kg, giant freshwater shrimp 230,000 VND/kg, farmed snakehead fish 50,000 VND/kg, tilapia 32,000 VND/kg, red tilapia 46,000 VND/kg, grade 1 eel 240,000 VND/kg , grade 2 eels cost 180,000 VND/kg, farmed frogs cost 55,000 VND/kg…

Water spinach soup, tomato pickle with soy sauce… Every year, after the season of plucking the peanuts and pressing the oil, Dad uses those oil cakes to make soy sauce. Banh Dau sauce is made from the carcass of peanuts after pressing all the essential oils. The bean carcasses are packed into round, thick cakes. When making soy sauce, three chop the oil cake into pieces and then pound it, sifting to get the fine powder. The flour is roasted, mixed with hot rice, granulated sugar and salt, finely ground and incubated for fermentation, forming soy sauce. The stages of making Banh Dau sauce are not difficult, but perhaps the secret, or it is often said, that the person who has the best hands in making the best soy sauce in the village is only three.
One of the secrets of my father, I know, when making soy sauce, he never used well water but only rain water from the cement block in front of the house. This is also the type of water used to make tea, offer rice on the occasion of the full moon, or the death anniversary. In summer, it usually rains for two or three days. Rainwater from the jackfruit tree makes a faucet catch the lake, carefully covered around it. Giap weekly change the water so that it does not get dirty, swarm or leaves fall in. The most oppressive tree on the summer side, when the wind blows, only a few leaves are considered as water damage. Banh Dau sauce has a brown color of cockroach wings, fatty, aromatic taste, at first glance similar to fish sauce, but the taste is lighter and the fragrance is very characteristic.
In those years, life was still very difficult, fish and shrimp paste was not like it is now. I remember sometimes carrying fish from the sea across the sea to follow in the footsteps of thousands of women, every house buys a little bit called… to eat for fish. In order to have a more sustainable meal, many families have to pack bags and tin boxes to cycle for dozens of kilometers down to Hoi An to buy fish incubated with fish sauce to eat all winter.

At that time, my house was at the top of the village, right at the foot of the mountain. After the liberation from the North, his father spent months in the forest cutting trees to build a spacious 4-room wooden house. On the porch, close to the wall facing the rising sun, put two jars of earthenware, a jar of soy sauce and a jar of salted eggplant. Ba Bao ketchup is like a plant, it needs sunlight to be delicious. With soy sauce, each meal can be scooped into a cup and then cooked in the rice cooker when it is exhausted. Changing the taste can de-oil making the sweet potato dipping sauce great, and the pickled eggplant is also delicious.
Every day, when there is pork divided into seasonal rice, my father shows off his ability to store meat with soy sauce, which is very interesting. Pork cut into small slices, marinated with a little seasoning, sugar, main noodles, onions, garlic for about fifteen minutes for the meat to absorb the spices. Lemongrass washed, cut the white part, chopped. Heat peanut oil and then add lemongrass and stir until the lemongrass turns yellow and fragrant, then add the meat and stir-fry. When the meat is cooked, add the soy sauce and stir. Then, add a little warm water, simmer on low heat for the meat to infuse. When the water in the pot is completely exhausted, the slices of meat become dry, a layer of brown soy sauce, emitting a fragrant aroma is okay. You can also add a little roasted sesame to braised meat, rub off the silk skin to make the dish more flavorful. In particular, this delicious dish can also be preserved in a glass jar and eaten gradually for a few days and still retains its delicious taste.
Soy sauce is also used to pickle pickled tomatoes. The fish is drained, soaked with seasoned soy sauce, and eaten very well. Biting a piece of coffee, it sounds like a crackling sound, no matter how tired people are, they want to wake up. The sweet and fatty sauce mixed with the tray taste of the eggplant settles down on the tip of the tongue, it is difficult to resist when picking up the first egg, the second and third are hard to resist. And always, the ketchup meal ends with a cup of water spinach soup, or a new bowl of boiled vegetable juice. Reading “Love and miss the twelve”, writer Vu Bang once sang “how disgusting that the beloved North Vietnamese country is not richer than anyone else, not as luxurious as anyone else, but how can it produce a delicious eggplant, melon, soy sauce, and fish sauce? “The devil cries so much”.
Please tell me, the Central region of my hometown is also inferior, especially the dish of ketchup, boiled sweet vegetables dipped with soy sauce on every summer occasion that my father makes. But that’s also true, delicious food doesn’t have to wait to be rich. And then the writer and author of “Hanoi delicacies”, “Stranger dishes of the South” confessed: “Oh, it’s the compassion of people, many things don’t produce anything “dead” that they can do for themselves. But remembering the turmeric eggplant or a piece of tomato and soy sauce to eat right in the summer, it’s not just about missing coffee, it’s about remembering the wife of Cao Khang…”.

Food of field crabs must be fresh, not stale, moldy. Need to feed the field crabs enough, if the crabs lack food, it is easy to eat each other. Ms. Nguyen Thi Huong, Yen Tho commune, Dong Trieu district, Quang Ninh province harvests field crabs from her family’s farm. In ponds and fields, it is necessary to arrange a number of eating floors to assess the crab’s catching status, and at the same time to adjust the amount of food according to weather conditions. In the last months of the crab farming cycle, it is necessary to add more animal food in the diet to make the crabs grow fast and firm. It is possible to add more field tilapia and tilapia to eat crab leftovers, reducing water pollution. Field crab is the type that adapts to cool weather, so it is necessary to alternately plant water spinach, rice, and cash crops to keep the crabs’ shade in the summer. The water environment also needs to be kept clean and regularly change the source of water in and out to stimulate crabs to molt and catch strong prey. “Investment capital for crab farming is very low, mainly hiring workers to dig ponds, buy corrugated iron and bamboo poles to enclose the embankment. Currently, every day, my family earns about 3-4kg, selling 150,000 VND/kg ‘, Ms. Huong revealed. Through research, seeing that field crabs are popular with many people, taking advantage of low-lying rice fields for low productivity, Ms. Nguyen Thi Huong studied and brought back field crabs to release on her field. Because field crabs have no place to produce seed, they have to buy from people who go wild. Ms. Huong said: “At first, I bought crab seed from traders from Hai Duong to release, but each release the number of dead crabs was up to 70%. After a few dead crabs, I learned from experience that if I want to have a high survival rate and grow up quickly, I have to buy native breeds…” “In addition to raising commercial crabs, I also zoned the field and selected some adult crabs to breed separately. Here I will invest in buying brick holes to build banks, planting many layers of concrete pillars, with The purpose is to let the crabs live in, creating a favorable environment for the crabs to grow and develop better”, Ms. Huong added. Talking to us, Ms. Nguyen Thi Huong, Chairwoman of the Farmers’ Association of Yen Tho Commune (Dong Trieu Town, Quang Ninh Province) said: “Ms. Nguyen Thi Huong’s model of field crab farming has brought high economic efficiency. . From the initial results, in the coming time, the Commune Farmers’ Union will direct the grassroots branches, exchange experiences, and mobilize people in the commune to replicate this model. Especially, taking advantage of low-lying areas and inefficient rice-growing areas to develop commercial crab farming models, contributing to increasing income and improving the lives of members and people.

Banana prices are high due to strong consumption in the domestic market Similarly, in the Mekong Delta, prices of vegetables and fruits also kept flat. Sweet cabbage 17,000 VND/kg, broccoli 15,000 VND/kg, bitter melon 23,000 VND/kg, a slight increase of 1000 VND/kg, gourd 12,000 VND/kg, squash 13,000 VND/kg, water spinach 12,000 VND/kg, spinach 13,000 VND/kg, an increase of 2000 VND/kg, white radish 20,000 VND/kg, green beans 13,000 VND, an increase of 2000 VND/kg… Prices of some fruits continued their downtrend. The price of 3-color mangoes is 5000 VND/kg, the price of 3-color mangoes for buckets is 3000 VND/kg, the price of lemons is 8000 VND/kg; jackfruit 11,000 VND/kg down 1000 VND/kg, green skin pomelo grade 1 cost 28,000 VND/kg, reduce 2000 VND/kg, type 2 cost 22,000 VND, reduce 3000 VND/kg… Particularly, the price of areca and Siamese bananas in many localities in the Mekong Delta is currently maintained at a relatively high level. Currently, areca bananas are sold by farmers to traders and collectors at 100,000-110,000 VND/dozen (10 bags) and about 11,000-12,000 VND/kg. Meanwhile, the price of Siamese bananas is at 60,000-70,000 VND/dozen (10 bundles) and about 5,000-6,000 VND/kg. Seafood and fresh meat also kept the sideways trend. White meat catfish costs 35,000 VND/kg, giant freshwater shrimp 230,000 VND/kg, farmed snakehead fish 50,000 VND/kg, tilapia 32,000 VND/kg, red tilapia 46,000 VND/kg, grade 1 eel 240,000 VND/kg , grade 2 eels cost 180,000 VND/kg, farmed frogs cost 55,000 VND/kg…

Nguyen Thi Tham harvests vegetables to prepare for dinner. Tham’s house is at 17F7, Tran Binh Trong Street, Nguyen An Ninh Ward, City. Vung Tau, has 3 floors with an area of ​​more than 100m2. Tham has spent more than 30m2 of the terrace to design a garden with a variety of vegetables and fruits for daily meals. Taking us to visit the garden, Ms. Tham was ready to bring knives, scissors and a basket to store vegetables harvested for dinner. Appearing in front of my eyes is a beautiful and neat garden designed scientifically by Tham and her husband, both to ensure waterproofing for the terrace and for luxuriant fruit trees. Tham’s garden has everything from spinach, collard greens, collard greens, amaranth, water spinach, chives, basil… to hard-to-grow things like mosquito nets, abalone mushrooms, oyster mushrooms, chicken thighs. . In front is a truss of gourd, squash is also fruiting. In addition to vegetables, the garden is also full of flowers with 20 pots of roses, 20 pots of tropical hydrangeas, dozens of orchids, fortune-telling plants, box orchids, jasmine… In a flash, Tham has a basket of vegetables. , fruits of all kinds for dinner. Ms. Nguyen Thi Tham with a very fruity gourd is grown on her terrace garden. In order to have vegetables to eat regularly, she grows by the method of pillowing, which means that when this litter is about to die, another batch is about to be harvested. The same goes for melons, gourds, and squash, when these fruit trees begin to grow old, other fruit trees have climbed up the trellis. Ms. Tham added that, in the face of rampant dirty food on the market, which easily affects health, because she wanted to have clean vegetables for her family, in 2017 when she built this house, she also designed a garden on the yard. upper. Just like that, after finishing her job at the Ministry of Construction’s Nursing Center, she went home to take care of her garden. “There are 3 people in the family, so many times vegetables and fruits can’t be eaten, I pick them down for friends and relatives. In addition, I do more cooking at home, so I also put these clean products into serving customers,” said Tham. Mrs. Ngo Xuan Tho shows off the apple tree planted on the terrace, but it is very wrong Looking at the garden on the terrace with dangling pumpkins, bunches of apples laden with fruit, guava trees are so wrong… few would expect it to be the hand of a 74-year-old woman who still climbs 3 floors every day. Tiny, vertical stairs to the garden. The house is more than 50m2, but both generations live together, so they have to pour 3 panels and make the stairs very small to save space. Climbing to the terrace of the house I wanted to breathe, but Mrs. Ngo Xuan Tho (636/12/9 Truong Cong Dinh, Nguyen An Ninh ward, Vung Tau city) – the owner of that garden was still more agile. Ten times up and down to take care of plants, change the soil, and harvest vegetables without getting tired. Ms. Tho confided that this garden helps her to relax with old age in the city. The garden is not large, only a few tens of square meters, but she feels better thanks to it. “Every time I go to the garden to look at the vine that has grown, hug the trellis and then flower, bud, and bear fruit, I am as happy as meeting you,” said Mrs. Just like that, that small garden has been with her for nearly 20 years, every season. Ms. Tho said that at this time, the weather was rainy, so it was a bit difficult to grow vegetables, although she still had amaranth, water spinach, and cucurbits to eat all day… but the mainstay of the garden in this rainy season is fruit trees. She cherished each apple in the garden, each new ruby ​​guava with her fist, and then rejoiced when harvesting the first American figs, each strawberry brought back from Da Lat. From September onwards until Tet, when it is cold, Ms. Tho can grow kohlrabi, cabbage, carrots, cauliflower… And gourds, squash, melons, eggplants, leafy vegetables are often enough for the whole family. 5-6 people eat. “Actually, I spent tens of millions of dong to buy planter boxes, invest in an automatic irrigation system in the garden, not to mention the cost of seedlings and fertilizers… Considering the economic value, it is not necessarily cheaper. I buy vegetables from the market, but the important thing is that the garden makes me happy, my family has safe vegetables for daily meals, “said Ms. Tho. Lots of families in the city. Vung Tau also chooses to grow vegetables on the terrace to have clean vegetables for family meals. Ms. Le Thi Hai Yen (150/18 Le Loi, Thang Nhi Ward, Vung Tau City) often calls her vegetable growing place “a garden in the clouds”. Yen’s garden is small, just over 10m2, but thanks to clever placement, she can grow everything from green beans, peas, okra, bitter melon to morning glory, amaranth, and spinach. She loves flowers, so her garden also dedicates a small space to plant roses and butterfly flower pots. Rooftop gardening is gradually becoming popular in urban areas. The rooftop garden has contributed a lot to the family’s daily food, reducing a part of monthly shopping costs. For many people, gardening on the terrace is also a hobby to help them reduce stress and fatigue with daily life.

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.

Some seafood products on sale The volume of fruit and vegetables to the Thu Duc agricultural wholesale market has also decreased in recent days from 3356 tons/day to 3300 tons/day. The reason is that the demand for consumption is less because people are afraid to go to the market, gather in large numbers, and worry about the risk of infection. Similarly, in the Mekong Delta, fruit and vegetable prices also tend to decrease. Cauliflower is priced at 13,000 VND, down 2000 VND/kg, broccoli 12,000 VND/kg down 3000 VND/kg, bitter melon 20,000 VND/kg down 3000 VND/kg, gourd fruit 10,000 VND/kg down 2000 VND/kg, squash 11,000 VND VND/kg down 2000 VND/kg, water spinach 10,000 VND/kg down 2000 VND/kg, spinach 11,000 VND/kg down 2000 VND/kg… Prices of some fruits continue to keep prices low. Price of 3-color mango is 5000 VND/kg, 3 color mango in bucket price is 3000 VND/kg, price of lemon is 8000 VND/kg jackfruit 11,000 VND/kg down 1000 VND/kg, green skin pomelo grade 1 price is 28,000 VND/kg, down 2000 VND /kg, type 2 costs 22,000 VND, down 3000 VND/kg… Fresh meat items keep prices stable. Live pig 74,000 VND/kg, live duck 54,000 VND/kg, live chicken (chicken) 95,000 VND/kg… Seafood prices have some items reduced. Farmed snakehead fish is 48,000 VND/kg, down 2000 VND/kg, herring is 40,000 VND/kg, down 2000 VND/kg, white catfish costs 35,000 VND/kg, giant freshwater prawn 230,000 VND/kg, tilapia 32,000 VND/kg/kg. kg, pink tilapia 46,000 VND/kg, grade 1 eel costs 240,000 VND/kg, grade 2 eel costs 180,000 VND/kg, farmed frog costs 55,000 VND/kg.

Water morning glory flowers on the coast of Son Tra (Da Nang). Still a flower in the world with the common name “wild flower” that grows on its own, morning glory flowers have a simple, rustic and idyllic beauty that few people notice. The sea water spinach rope keeps stretching, crawling along the sand, the leaves stay green, the purple heart flowers keep blooming for life. Silently, enduring with wind and sun, even storms and rain, with the salty taste of the sea, sea water morning glory remains silent and spreads. The time of the four seasons is still passing, the sea water spinach is still seasonally alive, and then blooms with a joyful purple color swaying in the direction of the sea breeze. Just like the waves outside forever still come to the shore, the sea spinach will forever shine with its own beauty between the sand, waves and immense wind of heaven and earth… The sea in this season, the sandy shore has countless rows of sea spinach interwoven, covering the long, gentle sandy beaches. Every year, when the southerly winds after spring pour into the sandy sea, the sea water lily flowers have begun to bloom. In the flowering season, it seems that all the sandy slopes are gentle like a carpet of purple flowers swaying before the sea breeze. Each purple heart flower interspersed in the heart-shaped green leaves is a witness to the folk tale “The love story of the sea water flower”, the love and romance passed down from the past and still mentioned today in the memories of many generations of residents. coastal people… Thus, sea water spinach has pinkish-purple flowers, trumpet-shaped flowers similar to morning glory flowers, but larger. Along with spreading stems, sea water morning glory flowers spread purple and pink on the white sand or under the green casuarina trees, fluttering in the wind in the sun, contributing to the picture of the sea more loving and gentle. The green leaves are round and round, spreading a dark green full of life, from the “mother” ropes grow “children” and then crawl along each smooth sand. By the early summer sun in May, the sun was burning but still stretching the branches, the leaves were still green and the flowers were purple in the sun so that the sea spinach season covered the beach. Water morning glory flowers follow the natural course of the earth and sky, clinging to the sand and clinging to the sea, then giving the earth and sky a strong vitality. Although each flower is fragile, gentle and loving. And the sea water spinach is always faithful to always grow towards the sea… In the sunny and windy days of summer, I often go to the beach early in the morning. From the waves gently lapping the shore, the east side was a pink color signaling a very sunny day. The sea water spinach leaves in the morning dew prepare to welcome the morning sun, the flower buds seem to gradually open. In this peace of the sea, I suddenly think of the days when storms and rains raged in the sea. But, in the many wounds of the sea space, in silently enduring, the sea spinach roots still cling to the sandy soil, trying to overcome and stretch themselves to each other. In order not to perish, start the rebirth from the roots of the sea water spinach, gradually sprouting a small string… Just like that, over the course of the day and month, the sea water spinach ran for a long time, then bloomed again, spreading the pristine purple color, spreading to the rhythm of the waves, full of magic… And, day by day, in the midst of the vast ocean, every wave comes to the shore, and also throws white foam to sing a strong and courageous song. Each patch of water spinach is still quietly blooming, shimmering on the sandy slopes. From the sparkling morning sun on the sea water, each ray of sunlight shining on the cover of the sea urchin begins a new day, the sea water morning glory is drawing endless purple lines running in the distance for a pristine picture. . At noon, when the sun shines, the morning glory flowers are still bright and bright to welcome the sun, until the sunset is still the immense purple color of a passing day. The life of sea water lily flowers, intertwined in the wind and sunshine life, in the true salty taste of the immense sea, still carelessly accepts the harsh hardships, but is still purple as a thank you to heaven and earth for longevity. a flower… I still remember the verse: “There is a wild flower at the end of the sky / Day after day waiting for the wave at sea…”. Ask who doesn’t remember not to love the sea water lily season?…

Drink at least 500ml of water as soon as you wake up in the morning. German scientists have found that drinking water boosts metabolism by 24% over the following 90 minutes. In addition, during the day men should drink at least 3.7 liters of water, women should drink at least 2.7 liters of water. 2. Don’t starve and remember to eat right Not eating for a long time can make the body hungry and stop using the calories consumed as possible energy. Excess calories will be stored as fat, thereby causing weight gain. But if you continue to snack, belly fat will form. It is best not to starve and not to eat processed foods. Eat the following foods: Foods containing protein: Meat, poultry, fish, eggs, cheese, whey protein, etc. Vegetables: Broccoli, asparagus, spinach, kale, lettuce, etc. Fruits: Bananas, apples, oranges, strawberries, raspberries, etc. Healthy fats: Fish oil, nuts, flaxseed, olive oil, etc. Foods containing carbs: whole grain pasta, brown rice, oats, etc. 3. Exercise properly You need to lose belly fat to tone your abs. Aerobic exercise can effectively burn excess fat. When you do aerobics or exercise regularly you will see your body change. And one day not far you will have number 11 abs. 4. Good night You need to get enough sleep if you want to have toned abs. Lack of sleep can mess up the hormones that control the body’s ability to burn fat. Studies have shown that 3 nights of poor sleep can cause the muscles to become resistant to the hormone insulin, gradually accumulating fat around the abdomen.

Prices of many seafood products decreased due to slow purchasing power Similarly, in the Mekong Delta, the price of vegetables and fruits also decreased. Choysum is priced at 19,000 VND/kg, down 2,000 VND/kg, broccoli is 16,000 VND/kg, 2,000 VND/kg, green onions are 18,000 VND/kg, 2,000 VND/kg, bitter melon is 22,000 VND/kg, 3000 VND/kg , gourd 12,000 VND/kg down 2000 VND/kg, okra 18,000 VND/kg down 2000 VND/kg, tomatoes 12000 VND/kg down 4000 VND/kg… Prices of some fruits continued their downtrend. Currently, the retail price of fragrant mangoes, four quarters mangoes, acacia mangoes and Taiwanese mangoes are only from 5,000-10,000 VND/kg, while Australian mangoes, Cat Chu mangoes, Hoa Loc sand mangoes are priced at 15,000-30,000 VND. /kg. Meanwhile, the price of many kinds of jackfruit, longan, strawberry, orange, tangerine, guava, dragon fruit, watermelon, pomelo, etc. are also quite low, with prices only from 5,000-20,000 VND/kg. Grade 1 green skin pomelos cost 25,000-28,000 VND/kg. Seafood and fresh meat products, after a long period of stable price, tend to decrease due to the decrease in domestic consumption and export demand. Due to the slow consumption due to the impact of the epidemic, many freshwater aquaculture products such as perch, tilapia, goby, slicing, frog, giant freshwater prawn, etc., are currently down at least from 2,000 to 10,000 VND/kg than a month ago. In Can Tho City and neighboring provinces such as Vinh Long, An Giang, Hau Giang, etc., fish slices are sold to traders by farmers for only 43,000 VND/kg (2-3 fish/kg), while in the next few months. At the beginning of the year, the price is 46,000-48,0000 VND/kg. The price of farmed frogs started at more than 40,000 VND/kg, now it has dropped to around 35,000 VND/kg. Farmed perch is sold by farmers to traders for only 23,000-24,000 VND/kg (6-8 fish/kg). Tilapia and red tilapia at 30,000-35,000 VND/kg (2-3 fish/kg).

Prices of green vegetables and many fruit products continue their downward trend Similarly, in the Mekong Delta, the price of vegetables and fruits also decreased. Choysum is priced at 17,000 VND/kg, down 2000 VND/kg, broccoli 15,000 VND/kg down 1000 VND/kg, bitter melon 20,000 VND/kg down 2000 VND/kg, gourd 12,000 VND/kg down 2000 VND/kg, squash 12,000 VND/kg down 2000 VND/kg, chili 20,000 VND down 2000 VND/kg… Prices of some fruits continued their downtrend. Currently, Hoa Loc mango is priced at 18,000 VND/kg, down 3000 VND/kg, jackfruit is 15000 VND/kg, down by 2000 VND/kg, grade 1 green-skinned pomelo is priced at 25,000 VND/kg, down 3000 VND/kg. Seafood products, fresh meat kept a sideways trend, some seafood products dropped sharply. White meat pangasius price 35,000 VND/kg down 2000 VND/kg, giant crayfish 230,000 VND/kg down 5000 VND/kg, farmed snakehead fish 50,000 VND/kg down 5000 VND/kg, tilapia 30,000 VND/kg down 2000 VND/kg… Price of pork leg 130,000 VND/kg, lean pork 135,000 VND/kg, bacon 140,000 VND/kg…

The price of melons dropped sharply and many varieties chủng Similarly, in the Mekong Delta, the price of vegetables and fruits also decreased. Choysum is priced at 15,000 VND/kg, down 2000 VND/kg, broccoli is 13,000 VND/kg down by 2000 VND/kg, bitter melon is 18,000 VND/kg down by 2000 VND/kg, gourd is 10,000 VND/kg down by 2000 VND/kg, squash 11,000 VND/kg down 1000 VND/kg… Prices of some fruits continue their downward trend. Currently, Hoa Loc mango is priced at 15,000 VND/kg, reduced by 2,000 VND/kg, jackfruit 15,000 VND/kg, reduced by 2000 VND/kg, grade 1 green-skinned pomelos priced at 25,000 VND/kg, reduced by 3000 VND/kg, old bananas 6800 VND/kg , jackfruit 10,000 VND/kg down 2000 VND/kg, lemon 10,000 VND/kg down 2000 VND/kg… Especially, currently on the market, melons are very diverse. The price of cantaloupe melon farmers in the Mekong Delta regions sell buckets to traders at 20,000-25,000 VND/kg, a sharp decrease compared to before from 10,000-15,000 VND/kg. The price of cantaloupe fell due to abundant supply and the market’s diversity of types of melons such as long-fruited cantaloupe, round-fruited cantaloupe, orange-fleshed cantaloupe, green-fleshed cantaloupe, etc. In addition, the consumption of cantaloupe in the market The school is also slow because of the impact of the epidemic. Seafood products, fresh meat kept a sideways trend, some seafood products dropped sharply. White meat pangasius price is 35,000 VND/kg, down 2,000 VND/kg, giant freshwater shrimp 230,000 VND/kg, 5000 VND/kg, farmed snakehead fish 50,000 VND/kg, 5000 VND/kg, tilapia 30,000 VND/kg, down 2000 VND/kg…

– Half a chicken (about 600g) – 400 gr of spinach – Laksa leaves – 1 onion – Pre-roasted peanuts, fried onions – Ginger, garlic, chili, red onion, lemon – Fish sauce, vinegar, sugar, salt, chili sauce Processing: – The purchased chicken is washed with water, pounded with ginger and granulated salt to rub all over the chicken skin, rinsed with clean water, and drained. – Boil water, add a little salt and 3 roasted purple onions until fragrant. Put the chicken in and boil for about 25-30 minutes. When the chicken is cooked, take it out, immediately drop it into a bowl of ice water, then take it out and drain. – Wait for the meat to cool down. Use your hands to tear or cut into bite-sized pieces. – Pickled vegetables, remove leaves, choose young vegetables, wash, cut into pieces about 4-5cm. – Boil water, add 1/2 teaspoon of salt, put the vegetables in and blanch for 1 minute. Remove the vegetables to a bowl of ice cold water and then squeeze to drain. – Thinly sliced ​​onion. Sliced ​​scallions. Put in a bowl 1 tablespoon vinegar, 1 tablespoon sugar, 1/2 teaspoon pepper. Soak the onions in the vinegar-sugar mixture. – Make fish sauce: Put 2 tablespoons of sugar, 1/2 tablespoon of chili sauce, 2 tablespoons of fish sauce, 2 tablespoons of lemon juice in a bowl, stir well, add minced garlic and chili. – Mix salad: Put spinach, chicken, laksa leaves, scallions, onions in a large bowl. Pour in the fish sauce and mix the ingredients to absorb. Put the salad on a plate, sprinkle more peanuts, fried onions on top and enjoy. Minh Hoa (th)

Spinach dish has a cooling effect on hot summer days. PHOTO: SMALL She said, every morning or evening, when the tide recedes, people on the island bring baskets and sickles to rake and cut spinach to bring back to prepare food or sell. In order to have a delicious cup of spinach, she cooks it very meticulously. My grandfather used to say that summer is sweeter and cooler when enjoying her richly flavored jelly. Before cooking, she soaked the jelly, then washed and added a little lemon to deodorize, then rinsed with water. She shared, if the discharge is not clean, the smell of seaweed remains, making the taste of the jelly not delicious. She put the jelly into the pot, poured the ginseng water into the pot, brought it to a boil, about fifteen minutes, put the golden brown sugar and ginger in it and stirred it, when the vegetables were cooked, turn off the stove. When cooking, you have to work hard to watch the fire so that the jelly fibers are not overcooked to keep the crispy and delicious. After cooking, pour the jelly into a bowl to cool, the jelly will solidify into a jelly. Her spinach jelly has an extremely eye-catching yellow color, and there are small strands of ginger on the top of the cup. The jelly is crispy and has a sweet taste with the aroma of ginger. I also don’t remember the first time I ate the jelly that she cooked, only knowing that it was the jelly that followed me throughout my childhood years. When I go to school away from home, she cooks jelly and sends it as a gift, a gift that encapsulates all the love and taste of home. Now, I sometimes visit the market to buy dried seaweed to cook. Enjoying the spinach jelly, I miss my grandma, I miss my childhood memories.

Prices of many vegetables and fruits keep prices flat Similarly, in the Mekong Delta, the price of vegetables has also remained unchanged, with the price of collard greens at 20,000 VND/kg, broccoli at 21,000 VND, a slight increase of 1,000 VND/kg, water spinach at 14,000 VND/kg, and vegetables at 12,000 VND/kg, an increase of 2,000 VND. /kg, white cabbage 15,000 VND/kg, eggplant 13,000 VND/kg, up 1000 VND/kg, chickpeas price 22,000 VND/kg up 2000 VND/kg, green onion 22,000 VND/kg, bitter melon 25,000 VND/kg, gourd 15,000 VND/kg, okra 20,000 VND/kg… Prices of some fruits keep a slight downward trend. All kinds of fragrant mangoes, four-quarter mangoes, and Taiwanese mangoes are sold in buckets to traders and fruit collectors from 5,000-6,000 VND/kg, Cat Chu mango costs 10,000 VND/kg, acacia mango costs 5,000 VND/kg. /kg. The price of jackfruit continued to decrease to 10,000 VND/kg, down 5000 VND/kg. Price of green skin pomelo grade 1 is 30,000 VND/kg, type 2 is 25,000 VND/kg… Seafood products, fresh meat prices are stable. Giant freshwater prawn is 250,000 VND/kg, white meat catfish is 35,000 VND/kg, farmed snakehead fish is 50,000 VND/kg, red tilapia is 45,000-48,000 VND/kg, tilapia is 28,000 VND/kg Tilapia is priced at 32,000 VND/kg, a discount of 2,000 VND/kg. The price of meat also remained stable at 120,000 VND/kg for pork leg, 140,000 VND/kg for bacon, 240,000 VND/kg for beef. Ready-made whole chicken costs 125,000-135,000 VND/kg, ready-made whole duck costs 77,000-82,000 VND/kg…

Eggs are a very effective source of protein and biotin. These are two nutrients that promote hair growth. That is why we see this substance often mentioned in shampoo/conditioner product ads. This food is also a good source of zinc, selenium and other beneficial hair nutrients. 2. Strawberries This fruit is full of essential nutrients and vitamins that are beneficial for hair. Vitamin C is one of the best antioxidants that help protect hair follicles from external damage. In addition, the body uses this vitamin to produce collagen, a protein that keeps hair healthy and prevents hair loss. Vitamin C also helps the body absorb iron from the diet. Low iron levels can lead to anemia and cause hair loss. 3. Spinach Spinach (also known as spinach, spinach, etc.) is a healthy vegetable that contains beneficial nutrients such as folic acid, iron, vitamins A, C and is known to help promote health. promote hair growth. Vitamin A helps the skin glands secrete sebum which helps to hydrate the scalp to keep the hair roots healthy. 30 grams of spinach provides up to 54% of the daily requirement of vitamin A. Spinach is also an excellent source of iron and is essential for hair growth. Iron helps red blood cells carry oxygen throughout the body to fuel metabolism, support growth and recovery. 4.Fish Fatty fish like salmon, herring, and mackerel are packed with nutrients that provide hair-growth omega-3 fatty acids. A study of 120 women found that supplementing with omega-3 and omega-6 fatty acids as well as antioxidants reduced hair loss and increased hair density. Another study found that fish oil supplements significantly reduced hair loss and promoted hair growth in people with thinning hair. Fatty fish is also a good source of protein, selenium, vitamin D3 and B vitamins that promote hair growth and help keep hair healthy. 5. Sweet potatoes Sweet potatoes contain a lot of beta-carotene. The body converts this compound into vitamin A, which improves the condition of the hair, promotes sebum production, and keeps hair healthy. 6. REMOVE eh? This is a delicious, nutritious food and a good source of healthy fats. This fruit is also an excellent source of vitamin E, which promotes hair growth. One medium avocado (about 200 grams) provides 21% of the daily requirement of vitamin E. Vitamin E protects areas of the skin, such as the scalp, from oxidation and damage. Damaged scalp leads to poor hair quality and less hair growth. 7. Nuts Delicious nuts are not only delicious and convenient, but also contain many nutrients that support the hair growth process. Furthermore, they also provide a variety of B vitamins, zinc and essential fatty acids. The deficiency of these substances is closely related to hair loss. 8. Bell peppers Bell peppers are an excellent source of vitamin C which helps to improve hair loss. Vitamin C helps promote collagen production which strengthens hair structure and vitamin A stimulates sebum production and keeps hair healthy. 9.Oysters Oysters are one of the foods that provide zinc, which is effective in the hair growth process. Lack of zinc in the diet causes changes in the growth cycle that cause temporary thinning of hair. However, too much zinc can also cause hair loss. That’s why it’s a good idea to get zinc from food instead of taking it directly. Dang Van (According to Healthline)

The dinner menu includes: crab noodle soup, minced meat rolls, stir-fried geese with lemongrass, sweet and sour onions. Photo: Thu Uyen. 1. Minced meat rolls Resources: 300g tender lean pork Few leaves smell of ship Spring onions (you prefer to choose the leaf part over the white part) Seasoning seasoning: Soup powder, ground pepper, seasoning powder or main noodles. Making: Step 1: Clean the lean meat, then chop it into medium pieces, don’t mince it too finely so that the meatballs when eaten are still crispy and spongy. You should add a little bit of fatty meat to help the fried patties not dry out. Step 2: Pick up the onion and coriander leaves, then wash and dry. Step 3: Finely chop all the coriander leaves and scallions. Step 4: Marinate all the minced meat with 3.5 teaspoons of ground pepper, 1 tablespoon of soup powder, 0.5 teaspoons of seasoning, if you can eat noodles, you can add a little more noodles to make the meat harmonious than. Mix well the marinated meat and then add all the scent of Chinese and chopped scallions to marinate together. Let the marinade rest for about 15 minutes. Step 5: After the time for the meat to think, start the meatballs into round balls, then flatten slightly. Step 6: Put the pan on the stove, put in some cooking oil, when the oil starts to heat, drop the meat in and fry until golden brown on both sides. When frying, remember to keep the heat on medium so that the meatballs do not burn outside, or live inside! Step 7: When the meatballs are cooked, put them on a plate lined with greaseproof paper. Presenting a little more beautifully will make the meal more lively and delicious. 2. Stir-fried geese with lemongrass: Resources: Goose meat has been filtered separately: 500 grams Dried onions: 1-2 bulbs, 4 lemongrass bulbs, 2 fried chili 10 grams of white sesame Condiments: seasoning, noodles, pepper, cooking oil Making: Step 1: After filtering, you cut the swan meat into bite-sized pieces. The rest of the bones we can use to cook asparagus soup is also very delicious. Step 2: Marinate the geese with 1 teaspoon of seasoning, 1/2 teaspoon of oyster sauce, 1 teaspoon of pasta, 1 teaspoon of pepper, and a little chopped dried onion. Put on gloves, squeeze and mix well. Step 3: After the geese has marinated long enough, put the pan on the stove. When the pan is hot, put 2 tablespoons of cooking oil in the pan. Next, add the swan meat and stir-fry and then take it out on a separate plate. Still using that pan. Put 2 tablespoons of oil in the pan. When the oil is hot, pour in the lemongrass and chili. Next, add the swan meat, stir well with lemongrass and chili. Season to taste, then pour in the roasted sesame seeds, stir well and turn off the stove. Finally, we just pour the stir-fried clam with lemongrass and chili on a plate and serve with hot rice. Each piece of swan meat is fragrant, crispy, delicious, and delicious. 3. Sweet and sour onion: Resources: Onions: 3 pieces White sugar 2 tablespoons Salt Vinegar 150 ml Chili sauce 120 gr How to make sweet and sour onions: Step 1: Prepare a bowl of filtered water, add a little salt and dissolve. Onions peeled, cut into pieces to taste and put in salted water just prepared to soak for about 15 minutes. After soaking for 15 minutes, remove the onions from the basket to drain. Step 2: Take a large bowl for 2 tablespoons of sugar, 150ml of vinegar, 120ml of chili sauce and stir well. Step 3: Add the onion and mix with the prepared mixture. Then cover with cling film and place in the refrigerator. Leave for about 2 hours and you can enjoy. Decorate it beautifully. 4. Spinach crab soup: Resources: Copper crab: 200g Spinach: 1 bunch Purple onion Cooking oil Salt Seasoning seeds MSG Making: Step 1: Before making field crabs, you should soak in water for about 30 minutes to let the crabs release all the mud. Then rinse thoroughly and start making crabs. To have a delicious soup, you should choose crabs that are firm and alive. Next, you peel off the shell, and then start to poke the bricks into the cup. Step 2: Put the crab body in the mortar, add a little salt and then pound. Then filter the water and discard the residue. Decant several times so that there is no residue left in the water. You can also use a blender to do this step. Step 3: Pick up spinach. Take only the tops, fresh and free of worms. Then soak in dilute salt water for about 15 minutes, then take out and cut into small pieces. Step 4: Put the pot of crab filtered water on the stove to boil, stir well during the cooking process. Before the crab is about to boil, reduce the heat to low so that the crab meat is fused together. Because this part of crab soup is easy to overflow, you should pay close attention to not overflow, leading to loss of crab meat. Step 5: Heat cooking oil in a pan, add purple onions and saute. Then add the crab bricks and stir well for a few minutes. Step 6: When the crab broth starts to boil, add the crab bricks and the vegetable mixture. Add seasoning seeds, monosodium glutamate, try seasoning again to suit your taste and then turn off the heat. Tune (Synthetic) Photo: Collectibles

Spinach helps you to reduce hair loss. In many cases, especially for women, hair loss can be a sign of a lack of iron, protein, vitamin D, or other vitamins. Preventing this is simple with eating lots of spinach. This vegetable is an excellent source of iron, it is also full of Omega-3 fatty acids, magnesium, potassium and calcium which are natural vitamins that prevent hair loss. Greek Yogurt Have you ever noticed that all the Greek statues have a beautiful flowing hair? It may have been a choice of the sculptor, but it could also have something to do with the protein-rich yogurt the Greeks have been making since 500 BC. Greek yogurt is rich in vitamin B5, a nutrient that improves blood circulation throughout the body, as well as the scalp, which is important for healthy hair. Coriander Studies show that bone growth slows down from the age of 40, especially in women. After that, the bones tend to thin and break. Therefore, middle-aged women need to eat foods rich in the element boron to help the body absorb minerals and protect bones. Coriander contains a lot of Bo, and many other minerals such as calcium, zinc and vitamin A, which help balance blood sugar and prevent cancer. Mustard Mustard is spicy and stimulating. This food not only helps women’s fertility and sexual stimulation, but also stimulates the dilation of blood vessels, promotes blood circulation, makes the skin beautiful and smooth. In addition, mustard prevents tooth decay, has anti-cancer effects, and helps with asthma. Oat Oatmeal produces a lot of melanin, so it helps to maintain natural hair color and fight hair loss. This powder contains many important minerals such as potassium, phosphorus and magnesium and iron.

Spinach (also known as spinach, spinach, etc.) is a healthy vegetable that contains beneficial nutrients such as folic acid, iron, vitamins A, C and is known to help promote health. promote hair growth. Vitamin A helps the skin glands secrete sebum which helps to hydrate the scalp to keep the hair roots healthy. 30 grams of spinach provides up to 54% of the daily requirement of vitamin A. Spinach helps to stimulate long hair. Image source: Internet Spinach is also an excellent source of iron and is essential for hair growth. Iron helps red blood cells carry oxygen throughout the body to fuel metabolism, support growth and recovery. Strawberry fruits This fruit is full of essential nutrients and vitamins that are beneficial for hair. Vitamin C is one of the best antioxidants that help protect hair follicles from external damage. In addition, the body uses this vitamin to produce collagen, a protein that keeps hair healthy and prevents hair loss. Vitamin C also helps the body absorb iron from the diet. Low iron levels can lead to anemia and cause hair loss. Butter This is a delicious, nutritious food and a good source of healthy fats. This fruit is also an excellent source of vitamin E, which promotes hair growth. One medium avocado (about 200 grams) provides 21% of the daily requirement of vitamin E. Vitamin E protects areas of the skin, such as the scalp, from oxidation and damage. Damaged scalp leads to poor hair quality and less hair growth. Bell pepper Bell peppers are a great source of vitamin C, which can make hair grow faster. In fact, one yellow bell pepper provides almost 5.5 times more vitamin C than an orange. Vitamin C promotes collagen production, making hair strong. It is also a potent antioxidant, which can protect hair against oxidative stress. Oxidative imbalance occurs when free radicals overwhelm the body’s antioxidant defenses, leading to hair loss and gray hair. Besides, bell peppers are also high in vitamin A, which accelerates hair growth while stimulating sebum production, which in turn helps keep hair healthy. Kinds of sprouts, bean sprouts Sprouts are a great food to completely stop breakage, hair loss and promote hair growth. Regular addition of bean sprouts will help your hair add shine and smoothness because they are rich in protein and nutrients. Ideally, you should add this “panacea” to your morning menu to get the “hair stream” you want.

Fruit and vegetable prices fell sharply Similarly, in the Mekong Delta, vegetable prices also tend to decline sharply. Choysum is priced at 18,000 VND/kg, down 3,000 VND/kg, 18,000 broccoli is down 3,000 VND/kg, water spinach is priced at 12,000 VND/kg, down 2000 VND/kg, white cabbage is 13,000 VND/kg, down 2000 VND/kg. eggplant 11,000 VND/kg, reduced 1000 VND/kg, chickpeas 20,000 VND/kg reduced 2,000 VND/kg, green onions 20,000 VND/kg, bitter melon 25,000 VND/kg, gourd 15,000 VND/kg, okra 20,000 VND/ kg… Prices of some fruits continued to decline, fragrant mangoes, four-quarter mangoes, and Taiwanese mangoes were sold by farmers in buckets to traders and fruit collectors from 5,000-6,000 VND/kg, Cat Chu mangoes. The price is 10,000 VND / kg, acacia mango costs 5000 VND / kg. Hoa Loc mango price also dropped sharply to 20,000 VND/kg, down 4000 VND/kg. Price of green skin pomelo grade 1 is 30,000 VND/kg, type 2 is 25,000 VND/kg… Seafood products, fresh meat prices are stable. Giant freshwater prawn is 250,000 VND/kg, white meat catfish is 35,000 VND/kg, farmed snakehead fish is 50,000 VND/kg, red tilapia is 45,000-48,000 VND/kg, tilapia is 28,000 VND/kg Tilapia is priced at 32,000 VND/kg, a discount of 2,000 VND/kg. The price of meat also remained stable at 120,000 VND/kg for pork leg, 140,000 VND/kg for bacon, 240,000 VND/kg for beef. Ready-made whole chicken is priced at 125,000-135,000 VND/kg, ready-made whole duck is priced at 77,000-82,000 VND/kg… Particularly, the price of piglets also decreases according to the price of live pigs. In Can Tho City and Hau Giang Province, Vinh Long, An Giang, Dong Thap, Ben Tre… Breeding pigs of 12-15 kg/head are sold by many households and breeders for 2-2.3 million. VND/head, while in the same period last year, the price was up to 2.8-3 million VND/head, even higher. The price of piglets fell sharply due to the increased supply of piglets in many localities and affected by the decrease in live hog prices.

About 200 km from Saigon, Bu Gia Map National Park is located at the end of the South Truong Son range. This place has a rather special geographical position, which is a transitional place from the Central Highlands to the Southern Delta. To the east of Bu Gia Map is Dak Nong province, to the northwest, it borders Cambodia. I have been to many forests and climbing mountains in Europe and America, but the tropical forests of Southeast Asia (including Vietnam) always have their own charm that is hard to resist. Nature at Bu Gia Map attracts visitors by the rusticity, of the wildest things such as fresh, cool air and clear streams. In particular, this place is also characterized by the primeval forest when there are many rare species of trees such as rosewood, red oak, and cedarwood. Visitors coming here are easily caught up in the rolling, fanciful foliage of ancient trees up to 40-50 m high. Visitors coming here are easily caught up in the rolling, fanciful foliage of the 40-50 m tall old trees. I silently watched the clouds fly alternately in the forest foliage, in the high blue sky. Stepping into the wilderness always gives you a feeling of being nourished, peaceful and elated at the same time. Here, I also learn how to exploit my senses more, feel the natural world more and more attractive. Going through the primeval forests, breathe in the fresh air created by the trees. The air given by nature will make your soul light and relaxed. Nature also always heals our troubles, doesn’t it? The habitat of the humid tropical forest is diverse. There are plants that are used by indigenous people as medicinal herbs, or used in daily life such as giant umbrella tree, mausoleum. The forest also has cool, clear streams that are filtered completely naturally through layers, layers of forest trees and rocks. With low mountainous terrain, the trails here have a moderate slope, quite easy to go. The plants intertwine with the stream create a diversity of landscapes, as well as the habitat of many animals. The biodiversity makes the forest scenery more pure and fresh. I could smell the damp vegetation and the rotten leaves slowly blending into the forest soil, giving off a pungent odor. The deeper you go into the forest, the more strange and curious you will feel. The most interesting thing is probably when being immersed in the rapids and natural lakes in the middle of the forest with the flow originating from Dak Nong province. The clear sound of the stream, the murmuring water helps your soul to be strangely peaceful. This is the time when I let myself float on the pure, blue water. Lakes and streams intertwine with the forest canopy, blending in and out, creating a feeling of friendliness and immersion as if returning to the primitive period. Not only watching the majestic scenery, I also learned about the culinary culture and traditional dishes of the S’tieng and M’nong people such as lam rice, Thuc soup, grilled chicken, stream fish, wild vegetables… Going to pick wild vegetables, collect firewood, catch fish from streams… then set up a kitchen, boil water for tree roots with a mausoleum and cook in the middle of the forest with bamboo tubes. Traditional Thuc Soup (Trau Pung) of the S’tieng includes rattan buds, bitter eggplant, spinach, wild mushrooms and stream fish. Com lam, a traditional dish typical of the cultural identity of the S’tieng people. In the S’tieng language, lam rice is called “Bien man don ka”, which means that sticky rice is cooked into rice in a bamboo tube. This is also an indispensable dish in their holidays and Tet. The S’tieng and M’nong people have a long tradition of association with the mountains and forests. Since ancient times, these ethnic groups have lived along primeval forests and depended on hunting, gathering, and shifting cultivation. Coming here, I also had the opportunity to travel on the beautiful border route. There are 2 main roads to go through Bu Gia Map, DT 741 road and Binh Phuoc province border. The difference is that these two roads can connect to form a circle embracing the forest. Bu Gia Map National Park – the green lung of the Southeast region, is definitely a great experience for anyone who loves nature. There is no phone signal or internet, where you are completely immersed in nature, listening and enjoying the sounds of the mountains. You will feel the breeze on your skin, hear the harmonious singing of birds, smell the fragrance of plants, taste the sweetness of the air… Note before the journey You must contact the managers of Bu Gia Map in advance. They will assign a guide to lead you to the desired location. Without a guide, rangers and border guards will not allow you to enter the forest. In addition, you need to prepare all the basic items when entering the forest: – Shoes with good adhesion, climbing ability, bring slippers (when not going to the forest), long socks that can be draped over pants to avoid squeezing, insects – Comfortable jungle clothes, good elasticity, swimwear for bathing – Snacks and drinks – Common medical drugs, insect repellents, extractors

About 200 km from Saigon, Bu Gia Map National Park is located at the end of the South Truong Son range. This place has a rather special geographical position, which is a transitional place from the Central Highlands to the Southern Delta. To the east of Bu Gia Map is Dak Nong province, to the northwest, it borders Cambodia. I have been to many forests and climbing mountains in Europe and America, but the tropical forests of Southeast Asia (including Vietnam) always have their own charm that is hard to resist. Nature at Bu Gia Map attracts visitors by the rusticity, of the wildest things such as fresh, cool air and clear streams. In particular, this place is also characterized by the primeval forest when there are many rare species of trees such as rosewood, red oak, and cedarwood. Visitors coming here are easily caught up in the rolling, fanciful foliage of ancient trees up to 40-50 m high. Visitors coming here are easily caught up in the rolling, fanciful foliage of the 40-50 m tall old trees. I silently watched the clouds fly alternately in the forest foliage, in the high blue sky. Stepping into the wilderness always gives you a feeling of being nourished, peaceful and elated at the same time. Here, I also learn how to exploit my senses more, feel the natural world more and more attractive. Going through the primeval forests, breathe in the fresh air created by the trees. The air given by nature will make your soul light and relaxed. Nature also always heals our troubles, doesn’t it? The habitat of the humid tropical forest is diverse. There are plants that are used by indigenous people as medicinal herbs, or used in daily life such as giant umbrella tree, mausoleum. The forest also has cool, clear streams that are filtered completely naturally through layers, layers of forest trees and rocks. With low mountainous terrain, the trails here have a moderate slope, quite easy to go. The plants intertwine with the stream create a diversity of landscapes, as well as the habitat of many animals. The biodiversity makes the forest scenery more pure and fresh. I could smell the damp vegetation and the rotten leaves slowly blending into the forest soil, giving off a pungent odor. The deeper you go into the forest, the more strange and curious you will feel. The most interesting thing is probably when being immersed in the rapids and natural lakes in the middle of the forest with the flow originating from Dak Nong province. The clear sound of the stream, the murmuring water helps your soul to be strangely peaceful. This is the time when I let myself float on the pure, blue water. Lakes and streams intertwine with the forest canopy, blending in and out, creating a feeling of friendliness and immersion as if returning to the primitive period. Not only watching the majestic scenery, I also learned about the culinary culture and traditional dishes of the S’tieng and M’nong people such as lam rice, Thuc soup, grilled chicken, stream fish, wild vegetables… Going to pick wild vegetables, collect firewood, catch fish from streams… then set up a kitchen, boil water for tree roots with a mausoleum and cook in the middle of the forest with bamboo tubes. Traditional Thuc Soup (Trau Pung) of the S’tieng includes rattan buds, bitter eggplant, spinach, wild mushrooms and stream fish. Com lam, a traditional dish typical of the cultural identity of the S’tieng people. In the S’tieng language, lam rice is called “Bien man don ka”, which means that sticky rice is cooked into rice in a bamboo tube. This is also an indispensable dish in their holidays and Tet. The S’tieng and M’nong people have a long tradition of association with the mountains and forests. Since ancient times, these ethnic groups have lived along primeval forests and depended on hunting, gathering, and shifting cultivation. Coming here, I also had the opportunity to travel on the beautiful border route. There are 2 main roads to go through Bu Gia Map, DT 741 road and Binh Phuoc province border. The difference is that these two roads can connect to form a circle embracing the forest. Bu Gia Map National Park – the green lung of the Southeast region, is definitely a great experience for anyone who loves nature. There is no phone signal or internet, where you are completely immersed in nature, listening and enjoying the sounds of the mountains. You will feel the breeze on your skin, hear the harmonious singing of birds, smell the fragrance of plants, taste the sweetness of the air… Note before the journey You must contact the managers of Bu Gia Map in advance. They will assign a guide to lead you to the desired location. Without a guide, rangers and border guards will not allow you to enter the forest. In addition, you need to prepare all the basic items when entering the forest: – Shoes with good adhesion, climbing ability, bring slippers (when not going to the forest), long socks that can be draped over pants to avoid squeezing, insects – Comfortable jungle clothes, good elasticity, swimwear for bathing – Snacks and drinks – Common medical drugs, insect repellents, extractors

Fruit and vegetable prices continue their slight downward trend Similarly, in the Mekong Delta, vegetable prices also tend to decline sharply. Choysum is priced at 18,000 VND/kg, down 3000 VND/kg, 18,000 broccoli is down 3,000 VND/kg, water spinach is priced at 12,000 VND/kg, down by 2000 VND/kg, spinach is 12,000 VND/kg, slightly increased by 2,000 VND/kg. white cabbage 13,000 VND/kg down 2,000 VND/kg, eggplant 11,000 VND/kg down 1000 VND/kg, chickpeas 20,000 VND/kg down 2,000 VND/kg, green onions 20,000 VND/kg, bitter melon 25,000 VND/kg kg, gourd 15,000 VND/kg, okra 20,000 VND/kg… Prices of some fruits inched up slightly after several days of declines. Cat Chu mango is priced at 11,000 VND / kg, a slight increase of 1000 VND / kg, acacia mango is 6000 VND / kg, up 1000 VND / kg, Hoa Loc mango price is 22,000 VND / kg, up 2000 VND / kg, green skin pomelo grade 1 price 30,000 VND/kg, type 2 costs 25,000 VND/kg… Seafood products, fresh meat prices are stable. Giant freshwater prawn is 250,000 VND/kg, white meat catfish is 35,000 VND/kg, farmed snakehead fish is 50,000 VND/kg, red tilapia is 45,000-48,000 VND/kg, tilapia is 28,000 VND/kg Tilapia is priced at 32,000 VND/kg, a discount of 2,000 VND/kg. The price of meat also kept stable at 120,000 VND/kg for pork leg, 140,000 VND/kg for bacon, 240,000 VND/kg for beef. Ready-made whole chicken with a slight discount of 120,000 – 130,000 VND/head, 5000 VND/head, ready-made whole duck for 77,000-82,000 VND/kg…

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”.

Gaxeo Chicken The chicken shop has 4 branches in District 1, 2, 3 and Binh Thanh. The restaurant specializes in serving dishes from chicken, in which the highlight is grilled chicken with cheese. In addition, the shop also has many other dishes such as fried chicken, tuna salad, mixed vermicelli, rice balls … are all Korean dishes you should try. Price : 50,000-300,000 VND. Point : 7.1/10. Attractive chicken portions, diverse styles. Photo: Shizi.lifestyle, Homnay_tuiangi. Evaluate: Nguyen Vuong Huy Hieu: “Seeing that there is a strange brand, I ordered 2 dishes to try, including: Chicken with edible spicy sauce, mildly spicy with 8 points and boneless chicken with honey sauce, which is strange, but delicious but seems a bit boring”. Kurea Hasumi: “Delicious but the portion size is a bit small. I ordered 1 set of Jack Daniel’s Grilled Chicken and 1 set of Cajun Chicken Salad. The chicken is still hot, the sauce is sweet, not too spicy, not too salty, the chicken is tender. Muscle Chicken The chicken shop is located right in the center on Tran Van Dang street, ward 11, district 3. The shop has a free delivery service within a radius of 10 km, if it is further away, there will be an additional fee but it is not significant. The menu of the restaurant is diverse and rich, with a full range of dishes made from chicken. In particular, the dishes here are evaluated with bold central cuisine through the way of processing and seasoning. Price : 58,000-300,000 VND Point : 7.8/10 The chicken portion is carefully and beautifully packaged. Photo: Chamiee.channel, Saigon_tiger333. Evaluate: Mai Catery: “My group has 5 people, order 1 piece of chicken on a large tray including: five-spice chicken, char siu, lemon leaves, salted chili chicken, sticky rice, salad, young egg and chicken gizzard for 268,000 VND and 1 heart Young chicken eggs with garlic butter sauce 58,000 VND. The seasonings are just delicious, fragrant sticky rice, especially the char siu chicken I ate tastes like boiled chicken without char siu, my favorite group is the chicken intestines and eggs with garlic butter sauce. You should give it a try.” Minutes: “The chicken is delicious, the sticky rice is delicious, the salad is delicious, the eggs and gizzard are delicious. Neatly presented and beautifully packaged.” Chicken Delichi Spinach chicken and strange-tasting chicken with fish sauce are two dishes you can’t miss when enjoying at Delichi. Chicken is left whole and then wrapped by a layer of deep fried crispy sticky rice. A portion of spinach chicken about 4-5 people eat as much as you like. In addition, the shop also has many other dishes such as chicken rice with garlic sauce, chicken rice with tamarind sauce… Another plus point of the restaurant is that the home delivery food is carefully packed and cared for. Price : 30,000-350,000 VND. Point : 6.5/10. Photo: Loveoffoods, Delichi.vn, Saigonyummy. Evaluate: Jenny Truong: “Delivery was very fast, it was still hot when it arrived, ordered half a child for 4 people to try but not full… even though it was served with fried sticky rice included in the combo. Quality I give 7 points, grilled chicken with five flavors is better than chicken with fish sauce, will order again when craving.” Vy vy: “The meal is wrapped in foil, clean and tidy. The chicken dish consists of half a chicken with fish sauce and half a roasted chicken. There are also pickles, little sticky rice with corn, 2 servings of fried sticky rice. The salad will be kept in a separate bag so that I can mix it myself. Chicken is also ok, not too dry and not too chewy. The meat is also absorbed, adding a little sauce will be more delicious.”

Durian prices fall due to the harvest season Similarly, in the Mekong Delta the price of green vegetables also decreased slightly. The price of collard greens is 10,000 VND/kg, a decrease of 2,000 VND/kg compared to yesterday, broccoli is 12,000 VND, 1,000 VND/kg, water spinach is priced at 12,000 VND/kg, vegetables are 10,000 VND/kg, a slight decrease of 1,000 VND/kg/kg. kg, white cabbage 15,000 VND/kg, a slight decrease of 1,000 VND/kg, eggplant 12,000 VND/kg, a slight decrease of 1000 VND/kg, eggplant price 12,000 VND/kg… Prices of some fruits keep trending sideways. Three-color mangoes cost 6,000 VND/kg, down 3000 VND/kg, Hoa Loc sand mangoes cost 18,000 VND/kg, old bananas 6800 VND/kg, grade 1 green-skinned pomelos cost 30,000 VND/kg, grade 2 cost 25,000 VND/kg , lemon 10,000 VND/kg, jackfruit 12,000 VND/kg. In addition, the price of durian is currently decreasing due to the high harvest season but is still high compared to the same period. Recently, durian in many provinces in the Mekong Delta in the harvest season, the supply has increased, so the price has decreased by 5,000- 10,000 VND/kg compared to more than 1 month ago, but it is still at about 10,000-20,000 VND/kg higher than that of the previous year. The same period of 2020. Currently, durian varieties (Ri 6, Mon Thon…) are being sold by farmers in Can Tho city and the provinces of Hau Giang, Vinh Long, Tien Giang, Ben Tre… to traders and barns. purchasing fruit at the price of 48,000-55,000 VND/kg, while in the same period last year the price was only 30,000-40,000 VND/kg. The retail price of durians with flat seeds on the market is popular from 75,000 to 90,000 VND/kg. Seafood prices are stable. White meat catfish costs 35,000 VND/kg, farmed snakehead fish costs 48,000 VND/kg, red tilapia costs 54,000-48,000 VND/kg, tilapia costs 28,000 VND/kg, tilapia costs 32,000 VND /kg, discount 2000 VND/kg. The price of meat also kept stable at 120,000 VND/kg for pork leg, 140,000 VND/kg for bacon, 240,000 VND/kg for beef, 80,000 VND/kg for ready-made whole duck…

Pumpkin is a good food for people with colitis (Illustration from the Internet) Note that vegetables should use the young part, remove the fiber, old and hard. Dishes should be mainly cooked in the form of steaming, boiling, and limiting frying and stir-frying. In addition, you should drink enough water. Foods that should not be eaten include grilled meat, fatty meat, grilled fish, fried spring rolls, black beans, white beans, onions, raw onions, potatoes, bamboo shoots, wine, beer, coffee, carbonated soft drinks. because these foods can cause flatulence and bloating. Also, do not eat foods with a lot of lactose such as cow’s milk, with a lot of sugar such as too sweet fruits, honey, sweet candies, because these sugars will cause bloating, gas and diarrhea. Avoid hard foods such as tendons, cartilage, head, neck, chicken wings, bamboo shoots, raw vegetables, peas, cowpeas, boiled corn, boiled beans, roasted beans…

According to the advice of nutritionists, it is possible to identify chemically contaminated vegetables based on some of the following characteristics: Color of vegetables: Clean vegetables are usually lighter in color than those using chemicals. The latter types are not clean due to the absorption of many chemicals, so they have a more eye-catching appearance. Cruciferous vegetables, water spinach, spinach, cabbage … when viewed from the outside, the outer sheath will be darker, stronger and less glossy. Based on branches, sheaths and leaves of vegetable plants: The number of branches, sheaths and leaves of clean vegetables is less, and the leaves are larger than those of unclean vegetables. The phenomenon of pests and diseases on vegetables: Vegetables with many traces of leafworms will be cleaner because they do not use pesticides before harvest. Chemically sprayed vegetables have large, smooth green leaves and absolutely no hole in the leaves caused by caterpillars. Taste when cooking: The taste of clean vegetables is stronger. As for the vegetables that are not clean, eating will be very pale, not feeling the taste. In some cases, there are residual pesticides in vegetables, which when processed will give a strong odor, difficult to smell. Vegetable storage time: Clean vegetables that can be stored at room temperature or refrigerated for about 4-5 days can still be used. As for vegetables that are not clean within the above time period, they will be withered, crushed, crushed (depending on the type of vegetable) and cannot be used anymore. When choosing to buy vegetables, it should be noted that you should not buy off-season vegetables because off-season vegetables often do not grow well, are susceptible to pests and growers may use pesticides, pesticides, and stimulants. for vegetables to ripen quickly and beautifully. Also, do not buy vegetables that have been peeled, sliced ​​and soaked in water at the market because they are most likely to be spoiled or old. Do not choose vegetables that are too unusual in taste, color and do not trust the appearance of vegetables and fruits. Should choose to buy vegetables of clear origin. Clean vegetables are usually lighter in color than vegetables using chemicals. Identify some clean vegetables Water spinach: When using too much protein or foliar fertilizer, water spinach often has the following characteristics: the body is larger than usual, crispy, the leaves are dark green, the boiled water turns pale green when hot, and turns dark green when cool. Should choose to buy bunches with small tops, look a bit hard but eat crispy, delicious and safe. In addition, water spinach without chemicals will have plastic flowing out when the stem is cut. Bean sprouts: The sprouts are round, white, with few roots, when stir-fried, produce cloudy water, which is a type of sprouts that have been chemically used during the incubation process to stimulate the rapid growth of bean sprouts. When buying, should choose the type of price with many roots, white cotyledons, not eye-catching. This is a natural brew, safe to use. Zucchini: Safe squash usually has a burning distance not too far, dark green leaves, lots of hair. In contrast, soft, thin, pale green leafy vegetables with long internodes should not be purchased. Cucumber: Should choose green-white fruit, not too young or yellow stalk, hold firmly in hand, the outside of the peel has sharp points emerging. Melons that are sprayed with pesticides and growth drugs before harvest often have long, smooth, smooth fruits with light green skin, many fruits even have white streaks due to residual spray. It is best to salt and peel them before eating. Clean spinach has dark green leaves, thin but not hard. Do not choose vegetables with leaves that are too young, soft, thick and uneven. Some ways to handle chemically contaminated fruit Soak vegetables in diluted salt water: After washing vegetables, you should soak vegetables in diluted salt water for about 10-15 minutes, then rinse with clean water. Or you can soak vegetables in water to wash rice for about 10 minutes and then rinse with water. The purpose of this is to neutralize the toxins in the pesticide left on the vegetables. Heat vegetables at high temperature: Some heat-resistant vegetables such as cauliflower, beans, and celery, after being washed with hot water for 2 minutes, will reduce the residue of insecticide by 30%. Then stir-fry, cook at high temperature to remove 90% of pesticide residues. Using vinegar to soak vegetables: It is one of the most effective ways to remove bacteria and pesticides left on fruits and vegetables because it has strong antibacterial properties. Dilute white vinegar with water, soak vegetables for about 10 minutes, then rinse with boiled water to cool.

The price of leafy vegetables skyrocketed Similarly, in the Mekong Delta, the price of green vegetables also increased sharply. The price of collard greens was 18,000 VND/kg, an increase of 4,000 VND/kg compared to yesterday, broccoli was priced at 18,000 VND, increased by 4,000 VND/kg, water spinach was priced at 14,000 VND/kg, increased by 3000 VND/kg, and dried vegetables were 12,000 VND/kg. an increase of 2,000 VND/kg, white cabbage 15,000 VND/kg, eggplant 13,000 VND/kg up 1000 VND/kg, chickpeas 22,000 VND/kg up 2000 VND/kg, green onions 22,000 VND/kg… Prices of some fruits kept a slight downward trend. In Can Tho City and many provinces in the Mekong Delta such as Hau Giang, An Giang, Dong Thap… fragrant mangoes, four-quarter mangoes, and Taiwanese mangoes are sold in buckets by farmers to traders and fruit collectors only from 5,000-6,000 VND/kg, while mango selection of grade 1 costs 7,000-8,000 VND/kg. Mangoes are being sold in buckets by farmers to traders at around 10,000 VND/kg; Hoa Loc sand mango sells in buckets for 15,000-22,000 VND/kg. Grade 1 green-skinned pomelo costs 30,000 VND/kg, type 2 costs 25,000 VND/kg, lemon 10,000 VND/kg, jackfruit 12,000 VND/kg. Seafood prices are stable. White meat catfish costs 35,000 VND/kg, farmed snakehead fish costs 48,000 VND/kg, red tilapia costs 54,000-48,000 VND/kg, tilapia costs 28,000 VND/kg, tilapia costs 32,000 VND /kg, discount 2000 VND/kg. The price of meat also kept stable at 120,000 VND/kg for pork leg, 140,000 VND/kg for bacon, 240,000 VND/kg for beef, 2300 VND for industrial chicken eggs/egg, 2200 VND for duck eggs/egg…

People can process water spinach in many different ways, one of which is boiled water spinach. On sweltering summer days, having a pot of boiled water spinach soup served with crispy salted eggplant is a great choice to dispel fatigue. Although it is familiar, but to have a delicious, crispy, green boiled water spinach dish, not all women know it. Just like the processing of other boiled dishes, in order to have a delicious plate of boiled water spinach, it is required that you know the “divine” cooking secrets that our ancestors passed on from the past. That is adding 3 spices salt, vinegar or lemon juice and cooking oil to the pot of boiled vegetables. Why boil water spinach should add salt? You may not know, salt is one of the factors that help increase the temperature of the water, so that the cooking time of vegetables is shortened to the maximum. Thanks to that, the boiled water spinach stalks are still cooked, crispy and delicious, green and not mushy, red due to boiling for too long. Not only that, boiling water spinach with more salt is also a way to help your family’s plate of boiled vegetables become richer and more attractive. A reasonable dose of salt when boiling water spinach is about 1/2 – 1 teaspoon of salt depending on the amount of water in the pot. Add salt to the water from the beginning and wait for the old water to boil, then drop the water spinach in. When the vegetables are cooked, take them out into a bowl of ice cold water to keep them green and ensure their crispiness. Vinegar / lemon juice “magic medicine” keeps the green color of water spinach You may not know, when boiling water spinach, adding a little vinegar or lemon juice will help the plate of boiled vegetables become greener and more delicious. Just using a little vinegar/lemon juice will help keep the color of the vegetables without worrying about affecting the original flavor of the vegetables. The method is very simple, add about 2 teaspoons of lemon juice or vinegar to a pot of vegetable broth and bring to a boil. When the water is boiling, put the vegetables in and boil them and take them out when they are cooked. What is the effect of adding cooking oil to the pot of water spinach? It may sound strange, but adding cooking oil to water spinach will help the boiled vegetables to be green and shiny. Just add about 1 teaspoon of cooking oil to the pot of boiling water and bring it to a boil, then drop the vegetables in, when the vegetables are cooked, take them out to make sure the vegetable plate has a beautiful green color, extremely smooth. Above are useful tips to help you boil beautiful, delicious green spinach without spending too much time and effort. Hopefully, this tip of boiling water spinach will help you have a delicious, crispy, green vegetable dish. Wish success!

You can use green tea to effectively wash your face at home. Image source: Internet Wash your face with warm green tea water to help fight inflammation and soothe red, swollen acne. You can also use a cotton pad soaked in tea, then apply to the skin. Reduce dark circles, puffy eyes with chilled tea bags The caffeine, tanning and antioxidants in green, black or chamomile tea are beneficial ingredients. They reduce irritation, soothe skin, and reverse a tired look. Green Papaya, Pineapple Exfoliate Dead Skin Cells Puree the green papaya and pineapple flesh and mix well until smooth. Apply the mixture on the skin, gently massage to remove dead skin. After that, clean it with clean water. Skin whitening with rice water How to beautify your face with rice water you do as follows. Wash the rice once through the first water, then add enough water and wash the second time. Then you drain the rice water into a bowl and let it sit for 4-5 hours for the starch to settle. You gently pour the clear water away, then take the rice starch obtained, massage your face and then wash it with clean water. Help smooth skin with spinach To do this, take a handful of coriander leaves, wash them, and blend them. You take this mixture on the cleansed face skin for about 10-15 minutes and then rinse with cool water. Repeat 2-3 times a week for best results.

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

Stir-fried morning glory is a familiar dish in every family’s rice tray. No need to be too fussy, just a few ingredients that are easy to find in the kitchen and you have an excellent and delicious garlic spinach dish. Although it is easy to do, not all women know how to stir-fry the crispy green water spinach without turning black. Illustration. Here is the secret to having a delicious crispy green spinach plate. – Choose water spinach To have a delicious sauteed water spinach plate, you need to choose fresh vegetables, fat and young stems. Wash water spinach with clean water and then briefly put it in a pot of boiling water. Do not forget to add a little salt to the pot of boiling water to make the vegetables green and crispy. When the vegetables are rare, quickly take them out and put them in a bowl of cold water and drain. – Stir-fry water spinach When you see the vegetables are drained, bring them to stir-fry. You should choose an aluminum or cast iron pan because this type of pan conducts heat well and evenly so the vegetables cook quickly and still retain their green color. – Flame is the key element You may not know, for delicious stir-fried water spinach requires a large, strong fire. Put the pan on the stove, then add the cooking oil and saute the crushed garlic. Add the blanched water spinach in the previous step and stir well. Season to taste and then turn the pan of vegetables down as soon as the vegetables are cooked. If you leave vegetables on the stove for too long, it will make the vegetables dark and mushy, both unsightly and not crispy. – Lemon juice is the secret to crispy green spinach According to professional chefs, when stir-frying water spinach, adding a little lemon juice will make the dish more delicious and richer. How to make delicious crispy garlic fried water spinach – Materials needed: + Water spinach + Dried garlic + Cooking oil + Spices: Seasoning seeds, lemon – How to make stir-fried morning glory with garlic + Step 1: Water spinach bought and picked up, washed, cut into pieces about 10cm. Remove all yellow leaves and drain. + Step 2: Put a pot of clean water on the stove and bring to a boil. Drop the water spinach in to blanch it and then take it out into a bowl of ice water to make the greens crunchier. + Step 3: Peel the garlic, smash it and chop it finely. Put the oil pan on the stove, wait until the oil is hot, then fry the garlic. Next, add water spinach to the island. Season to taste. Note, you should stir-fry water spinach with high flame, stir well to cook evenly. When the vegetables are cooked, turn off the stove so the vegetables will be green and crispy. Add a little lemon juice to the water spinach to make the vegetables richer and more delicious. Just follow a few simple steps and you have a delicious stir-fried morning glory with garlic. Good luck!

Prices of many types of leafy vegetables soar Similarly, in the Mekong Delta, the price of green vegetables also increased sharply. The price of broccoli is 20,000 VND/kg, an increase of 2,000 VND/kg, broccoli is 20,000 VND, an increase of 2,000 VND/kg, water spinach is 14,000 VND/kg, 3000 VND/kg, and spinach is 12,000 VND/kg, 2,000 VND/kg. , white cabbage 15,000 dong/kg, eggplant 13,000 dong/kg, up 1000 dong/kg, chickpeas 22,000 dong/kg up 2,000 dong/kg, green onions 22,000 dong/kg… Prices of some fruits keep trending sideways. Fragrant mangoes, four-quarter mangoes, and Taiwanese mangoes are sold in buckets to traders and fruit collectors from 5,000-6,000 VND/kg, while mangoes of grade 1 are priced at 7,000-8,000 VND/kg. . Cat Chu mango costs 10,000 VND / kg, acacia mango costs 5000 VND / kg. The price of jackfruit continued to decrease to 10,000 VND/kg, down 5000 VND/kg. Seafood products prices are stable. Pangasius white meat costs 35,000 VND/kg, farmed snakehead fish costs 50,000 VND/kg, red tilapia costs 45,000-48,000 VND/kg, tilapia costs 28,000 VND/kg, tilapia costs 32,000 VND /kg, discount 2000 VND/kg. Currently, the price of live pigs has decreased by nearly 20,000 VND/kg compared to the same period last year. Live hog price in many localities in the Mekong Delta is only 70,000-71,000 VND/kg, this is also the lowest price in more than 12 months. The price of meat also remained stable at 120,000 VND/kg for pork leg, 140,000 VND/kg for bacon, 240,000 VND/kg for beef. Ready-made whole chicken costs 125,000-135,000 VND/kg, ready-made whole duck costs 77,000-82,000 VND/kg…

CONTENT:::::::: 1. Mole removal
2. Mole removal abstain from what?
2.1. Mole removal should abstain from water
2.2. Mole removal abstain from what? 6 foods to stay away from after mole removal
3. How often does the mole burn go away? With the development of technology, women do not need to worry when there are poor moles that grow in the wrong place because they can completely erase them. However, taking care of the skin after mole removal is extremely important because it directly affects the aesthetic effect in the future. Therefore, what abstinence mole removal has won the attention of many people. Mastering the notes when taking care of skin, especially the foods after mole removal, help you have healthy skin without leaving scars after removing moles. 1. Mole removal Moles are spots that appear on the skin and are usually brown, black, or red. Depending on the appearance, the moles are usually raised or flat, smooth or rough. There are also some that grow hairs on the mole. The mole shape is usually round or oval with a soft border. It is known that most of the moles on the human face and body are benign and do not change over time. Only some moles are malignant because the mole can be mistaken for melanoma. Factors that increase the risk of developing moles such as sun exposure or people at risk for moles. Moles can reduce aesthetics and deteriorate the skin tone. Therefore, the mole removal method is applied by many women to have a bright face, without the unattractive moles. Mole removal is a measure that brings many aesthetic benefits – Internet photo Mole removal is dangerous? In fact, before you decide to remove a mole, you need to know that your mole is benign or is a manifestation of a medical condition. Because, this has a very serious effect. If it is a normal mole, removal of the mole is simple, without difficulty. However, if it is a pathological mole, the practice of mole removal can have unpredictable health risks. 2. Mole removal abstain from what? 2.1. Mole removal should abstain from water One of the first things to take after removing a mole is to avoid touching water. Experts recommend that you abstain from water for at least 3 days after removing the mole. After removing the mole, the skin is usually scaly and peeling off young skin. Therefore, abstaining from water during this early period will help the skin avoid damage to the skin structure. Then, women should also use clean water and add salt to clean the mole removal skin to avoid skin infection. Accordingly, in the first 3 days after removing the mole, you can lightly pat the dry skin with a cotton towel. The next caveat is that the cleanser should not be used during this time. The reason is that many cleansers contain cleansers that can damage the skin, causing the young skin to flake, and scratch the skin. In addition, after removing moles, you should avoid exposure to the sun, when going out, you need to carefully shield to avoid the appearance of dark pigmentation sinking on the skin. Should abstain from water in the first time after mole removal – Internet photo. 2.2. Mole removal abstain from what? 6 foods to stay away from after mole removal – Chicken: Chicken is a food that contains many nutrients that are extremely good for the body, however, for wounds after removing moles, you should stay away from this dish. The reason that chicken is a food should be avoided for mole remover is because eating chicken, especially eating chicken skin, will bring an uncomfortable itchy sensation, especially when the wound starts on young skin. . In addition, many studies also believe that chicken can cause inflammation, forming unsightly keloids. Therefore, after removing the mole, you should abstain from eating chicken for about a month or it is best to abstain from this food until the wound has healed. Read more: Compare the nutritional value of pork with chicken – Mole removal abstain from what? – Abstain from beef Similar to chicken, beef is an incredibly healthy food. In particular, for those who exercise or regularly exercise vigorously, beef is a food not to be missed because it is a valuable source of nutrients, rich in protein to help the muscles quickly recover after training. and promote strength. However, this is a food that should be avoided for those with open wounds after surgery like new mole removal. Due to the high protein content, regular consumption of beef stimulates cells in the wound area to grow, overgrow and create keloids. In addition, eating beef can also make the skin of the wound darker than the surrounding area, creating an uneven skin tone. Therefore, after removing the mole, you should also stop eating beef if you do not want the ugly scars. – Can mole removal eat fish? Removing moles is not a question of many people because fish and fish dishes are popular and very delicious food. However, not only fish but other fishy foods are on the list to abstain from those who have just removed the mole. Fish, shrimp, crabs, crabs, and other seafood can make the area of ​​the wound itchy, cause inflammation, and they can even lead to the formation of dark scars. Therefore, if you do not want to leave scars after removing the mole, you should stay away from fish as well as seafood. Fish is a food that should be avoided after mole removal – Internet photo. Eggs Eggs and egg dishes regularly appear on the menu of families because it is an excellent source of nutrients for the body. However, as with beef, chicken and seafood, after moles removal, you need to stay away from eggs from your daily menu. This is because eggs can cause the skin of the wound to appear uneven color, in particular it will be abnormally whiter than the surrounding skin. Even eggs can also create white spots similar to tinea versicolor, causing loss of aesthetics, especially for the face. So, this is a food to avoid after removing moles. – Spinach Water spinach is a familiar dish in the daily menu of many families. For people with normal health, without open wounds, water spinach is a rich source of fiber and many essential nutrients for the body. But after removing moles, this is something you should avoid. Water spinach has the ability to stimulate, increase collagen strongly to heal wounds, thereby easily creating excess skin. But the excess skin is continuously extruded to create keloid scars. Therefore, if you do not want to get keloids, after removing moles, you should remove water spinach from the daily diet. Improper eating puts the body in danger because of the harmful effects of water spinach – Sticky rice and sticky dishes The delicious and soft flavor of sticky rice, banh chung, cake … conquers the taste of many people. However, after removing moles, you should not consume them. According to studies, sticky rice is a hot food. When eating sticky rice and dishes from sticky rice, the wound will be difficult to heal, phenomenon such as pus, inflammation, long time may leave unsightly scars. Do not eat sticky rice after removing moles – Internet photo. 3. How often does the mole burn go away? One issue that women are most concerned about after mole removal is how long does it take to cure the mole? According to many experts, how long to remove a mole depends on many factors, including 3 main factors: Mole condition. – Mole removal method. – Skin care measures after removing moles. Specifically, for the cases of pale moles, small in size, the wound will completely heal about 3 – 7 days. In cases of large, dark moles, the healing time will be longer, usually it will take 7-10 days. How long it takes to remove a mole depends on the method of bleaching, which means that the more modern and modern the method, the shorter the wound healing time. In the case of applying old methods such as burning, filling, cutting, … it will take 10 days or more to heal. Also perform laser mole removal, the wound healing time is only 5-7 days. Besides the condition of the mole as well as the method of mole removal, the time it takes to heal usually depends on the skin care after treatment. If you follow the instructions of the expert properly and sufficiently, the wound will recover faster and vice versa, if you do not pay attention to the skin care process after mole removal, the wound will not only heal long but also. can become infected, infect and leave ugly scars behind. Above is the answer to the question of what abstinence mole removal is and how long it takes to heal when removing moles. Hopefully the information in this article will help you safely and quickly remove the unsightly moles without leaving scars.

Ms. Hoang Embroidery beside her lush plants. Every day, after completing her work at Cam Pha General Hospital, Ms. Hoang Theu returns home and spends time tending to the family’s rooftop garden. For many years, her garden was filled with lush vegetables and fruits, covering the terrace such as lettuce, cabbage, tomatoes, water spinach,…. Share with Infonet , Ms. Embroidery said, planting trees on the terrace will face more difficulties than planting in a ground garden. Because there are strong winds on the terrace, the vines such as gourds and squash are easily impacted and lead to withered leaves, so be careful and meticulous when taking care. The 40-square-meter garden is arranged neatly and neatly arranged by Mrs. Embroidery to place more than 70 pots and foam boxes, enough to grow seasonal vegetables for the family’s daily needs. “In summer, strong sunlight is also a challenge when planting trees on the terrace, trees are susceptible to water shortage, leading to wilting and death. But depending on each time, I also have to find reasonable solutions for my sky garden ”, said Ms. Theu. In the garden in addition to the usual seasonal vegetables, Ms. Embroidery loves to grow kale, including curly kale and dinosaur kale. Both types belong to the herbaceous family, growing in clusters, first discovered in the US, so they are quite suitable for the cold season in Vietnam. There is a variety of vegetables in the garden, but Ms. Embroidery grows watercress and water spinach the most. These are also easy to grow vegetables that can be harvested throughout the year. The green terrace garden is as fruitful as the mother’s farm in Quang Ninh Sharing the secret of growing vegetables, Ms. Embroidery said: “I plant with decomposed organic fertilizer and water twice a week with soybean fertilizer, garbage manure, and banana manure. I buy seeds to cultivate like normal vegetables, Kale is a cold-loving variety, so the colder the weather, the more loose soil will help the plant grow faster ”. The garden not only provides vegetables for the family, helps Ms. Embroidery satisfy her passion for gardening, but also is a place for her to have moments of relaxation and comfort after each working day.