The kitchens at the 434th Brigade divided meals close to mealtime so that the soldiers could eat hot and delicious food. The person who directly organized the cooking for the officers and soldiers of Battalion 1 was Army Corps Major Do Van Cuong, the squad leader who raised the troops. He has many years of experience, so it is easy to change the cooking method to suit the taste of soldiers in each locality and region; adjust the time, reasonable force in the squad… for the best service quality. QNCN Major Do Van Cuong confided: “I feel guilty if I feed my troops and let them not eat well. Therefore, we tell each other to regularly change the processing method so that it is both delicious and eye-catching. and ensure food hygiene and safety; divide meals later, do not let it cool, and arrange the tray of rice neatly and neatly, directly affecting the sight, the soldiers will eat more delicious”. , Mr. Cuong reads a few verses, as the “mantra” for the unit’s army rearing department: “Eating well is not for money/ The same standard plus enthusiasm/ Neat, tidy, hygienic/ Raising The army must have the word love and the word heart.” Not only the kitchen of Battalion 1, the kitchens of Battalion 2, Battalion 3 and brigade agencies also always ensure the quality and meet the standards of the army’s rations. The army rearing force always upholds responsibility, actively improves meals, dedicatedly and wholeheartedly serves to make the soldiers eat well and eat all the rations. Each meal is weighed and measured in full quantity, strictly checked for food quality, under the supervision of the unit on duty. The brigade logistics industry is self-sufficient in incubating bean sprouts, making beans, wrapping sausages, pickling salt, etc. to provide units to both ensure food safety and hygiene and save costs about 20% compared market price. As a result, the quality of the soldiers’ meals was improved… Colonel Nguyen Viet Hung, Brigade Commander of the 434th Brigade said: With the effective and creative measures and the service spirit of the dedicated and caring army rearing team, the soldiers’ lives have been significantly improved. , contributing to ensuring the regular strength of the army to reach 99.5%, successfully carrying out the tasks of training, fixed assets, and building a strong and comprehensive unit.

The image of braised fish pieces on a simple background slightly tinged with the time of an earthen pot always gives us a very… right, even standard feeling. But in fact, very few people understand the deep reason behind this “attachment” of the previous generation, that “braised fish must go hand in hand with earthen pot”. Our grandparents still love metal as anyone, but only braised fish dishes still make them loyal to the clay pot. The real reason is not just in terms of habits, because braised fish will actually taste better when stocked with an earthen pot. According to research, all types of clay pots are coated with a thin layer of enamel, this glaze is an “inert” material, so even if it is exposed to high heat, it will not turn into a catalyst that affects the raw materials. material in the pot. So it can be said that the dishes cooked with clay pots will have the purest flavor and the least change. On the other hand, the reason why the clay pot “lost” to the metal pot is due to its poor thermal conductivity, but this is also a strong point, because when cooking with the clay pot for a long time, the temperature in the pot is just enough to cook the food. not hot enough to cause unwanted chemical reactions. This is why the metal pot is suitable for cooking quick dishes like soup, but not suitable for cooking dishes that need to be cooked for a long time like braised or braised. In addition, there are studies that show that foods with natural fats such as fish oil are prone to chemical reactions at high temperatures, so it is better to use earthen pots with braised fish dishes. At the present time, many people have realized the health and culinary benefits of earthen pots, so they have returned to using enamel, porcelain or earthenware pots and pans. High-end restaurants are also starting to use clay pots for stock dishes to make the dish more appetizing, although the processing will become more sophisticated and complicated than the old style. So, you understand why braised fish must definitely go with an earthen pot, also understand why grandparents “accept” this so much, right?

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

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

For many people who live and work in Kon Tum, as familiar as sticky rice is with bamboo shoots, for those who come from far away for the first time, sticky rice with bamboo shoots becomes a strange dish. Perhaps partly because they are familiar with traditional sticky rice such as corn sticky rice, xeo sticky rice, green bean sticky rice, etc., everyone is curious when they hear about sticky rice with bamboo shoots. Sticky bamboo shoots look quite simple, only consisting of cooked sticky rice and fried bamboo shoots above. Kon Tum people like to eat spicy, so each bowl also has a red chili. The way to make sticky rice with bamboo shoots is also simple and not very fussy. Fresh bamboo shoots, after being dug in the forest, are peeled off, washed and cut into bite-sized pieces. Through preliminary processing to remove the smell, bamboo shoots are stir-fried with spices to become rich. Selected glutinous rice is soaked in dilute salt water mixed with turmeric powder to color for about 8 hours, then bring out the cooked food. That’s the “traditional” style of sticky rice with bamboo shoots. But people are also creative to make sticky rice more delicious and attractive. In the early morning, next to the pot of sticky rice and fried bamboo shoots, there are also braised fish for customers to choose from. Sometimes, braised fish is replaced with salty braised beans. So the customer has a new item in the “menu” that changes. In the early morning, the seller puts a large batch of hot sticky rice with a pot of fried bamboo shoots and a few sets of fresh banana leaves to pack for customers who want to take away. People who come to buy only need to spend 7,000 VND, those who eat a lot, buy about 10,000 VND to have a cheap and delicious breakfast. However, if only that is the case, the sticky rice dish in Kon Tum is still not enough to be attractive. Besides fried bamboo shoots, the seller also skillfully processed braised fish and bamboo shoot porridge for more variety. So the sticky rice restaurant has more menus for customers to choose from. Those who like to be vegetarian can choose sticky rice with bamboo shoots, if they like mixed, order more braised fish with bamboo shoots or young children can have a breakfast with bamboo shoot porridge with their parents. In addition to bamboo shoots, guests can choose bamboo shoot porridge which is equally attractive, with its own characteristics in the charm of color with a little bright yellow of bamboo shoots. Placed on a bowl of turmeric-colored sticky rice, bamboo shoots attract passersby with a special aroma, making many people linger just to buy a pack of sticky rice in time for work. Unknowingly that delicious dish became something to hold people back once through the mountainous town of the Central Highlands.

The family meals are simple but rich in flavors such as goby fish with fragrant pepper, fried bacon with salt and crispy onions, deep fried snakehead fish with tomato sauce and irresistible mango, braised beef with lemongrass and chili, and thighs. The roasted chicken is rich but the meat is still soft, the scallop has a bit of fat and the delicious and eye-catching Ba ò bamboo shoots always make each of us flutter every time we remember. Each lunch meal is only VND 189,000 / person (price included tax) with the menu of 02 items changed every day, to meet the needs of enjoying and diverse choices of diners. Understanding this need, the chefs at Rex Hotel Saigon have perfectly, gently, balance ingredients and spices into each dish including a main dish, stir-fried dish, rice and soup to create a nutritious lunch. “Saigon Lunch” are simple dishes, but very sophisticated in processing, in order to bring the best taste to diners. Also, do not miss the Happy Hour program at the Rooftop Garden Bar on the 5th floor of Rex Saigon Hotel. From 16-21 hours daily, with only any 2 cocktails, you will get 2 additional glasses of the same price cocktail. Rooftop Garden Bar of Rex Saigon Hotel is one of the famous bright spots at night in Southeast Asia, with many special images that preserve old Saigon memories, in addition to the freshness of cuisine. and diverse drinks, is the ideal meeting place for you, family and friends. Posts: Nice News

Many people already know that Hoai Linh has a very frugal taste in food. The comedian only likes Vietnamese folk dishes such as white rice, dried fish, fish stock, fish sauce and native vegetables. Many times Hoai Linh shows off her meals that look simple but make many people crave.

Recently, the popular male artist enjoyed sharing pictures of his rustic meal and good luckt: “Her lunch”. In Hoai Linh’s tray there is 1 bowl of white rice, 1 plate of fish stock, 1 bowl of spicy fish sauce and 2 vegetables – 1 boiled, 1 cooked soup.

Hoai Linh’s frugal rice tray.

Many famous artists in showbiz such as Phi Nhung, Thoai My, comedian Tra My, runner-up Truong Thi May, singer Ho Viet Trung, boss Quang Cuong … look at Hoai Linh’s tray of rice and all praise it, even asked to come over to eat.

Many artists complimented on delicious food, asking for a meal.

Many spectators also said that this is a meal characterized by the homeland, though frugal, but with all the delicious and “specialties”. There are people who confess to them that this is a “luxury meal” because away from the countryside, they want to eat such a simple but do not have it. A fan told the names of the dishes on Hoai Linh’s tray, which mentioned chayote. However, another netizen said: “Those are the vegetables that run, not the sundae. “Hoai Linh immediately clicked like this comment.

Boiled vegetables in Hoai Linh’s meal.

Hoai Linh clicked “like” to comment and explained that this is a running vegetable

Running vegetables, also known as “vegetables for the”, “buds for the”, “ropes”, “vegetables for fighting”, are parts of young leaves buds of the plant. Wild vegetables belong to the fern industry, many people also mistake it for giant vegetables, but completely different. Vegetable roe is mainly in the form of orchid or creeper stalks. They usually grow on freshwater swampy, mangrove, coastal beaches or along river banks. In Vietnam, the bud is a specialty of the West, even known as the “king of vegetables”.

The young leaf buds of the gooseberry tree, also known as the bud, contain many nutrients that are used as vegetables to eat with traditional dishes such as stir-fry, salad, … similar to the use of giant vegetables. Eat vegetables to help laxatives, reduce fever. One note is that pregnant women should be careful when using vegetables.

Image of raw vegetables when not processed, completely different from rubber.

Many people also misunderstand it as a giant spinach.

Plants and vegetables (Photo: Internet source)

There are many ways to prepare the buds and leaves for the young pods:

– Used as a raw vegetable: The young shoots are edible and used mixed with vinegar (slightly viscous), less popular.

– Boiled: Is the simplest cooking method in Southeast Asian countries. Picking vegetables to boil and dipping the fish sauce with anchovy add garlic and minced chili. The spicy taste of chili and the salty taste of anchovy fish sauce and the acrid taste of running vegetables create a delicious feeling. This dish is popular in the Southwest region and is also a dish in Hoai Linh’s meal.

– Fry: The most popular way of processing.

There are many delicious ways to cook with vegetables.

Stir-fry pork belly dish: Several cloves of garlic crushed. Thinly sliced ​​beef. The fragrant aroma of fried garlic mingles with the rich scent of beef. Want to soak the sweet and fatty taste of spices into the wild flavor of rotten vegetables, you must stir-fry the vegetables separately in another saucepan. When the stalks are ripe, they suddenly turn from purple-green to a banana-leaf color. The stalks of vegetables have just ripe so they are more eye-catching than when they were fresh. Just stir-fry just well to keep the crispness of the vegetables like sautéed water spinach.

Pits for stir-fry shrimp: Picking the seeds to pick them up, pick up the young part, wash them, and drain them. Put a little salt in the pot together with boiled water, and then drop the buds to dry quickly. Take the buds out and put in a tub of cold water (mixed with ice) to increase the crunch, take out, and drain. Next, place the pan on the stove, fry the fragrant garlic fat and then let the shrimp (cleaned) with spices (seasoning) in and stir-fry. Finally, put in the bag (already blotchy) in. Turn to the island many times when the buds are ripe, bring them down, and scoop out a plate. Remember to add a little chopped green onions and a little ground pepper, and add a cup of lemon fish sauce, garlic and chili.

– Cooking soup, dipping hot pot: As a high-class and rare forest vegetable, it is increasingly popular when used to dip hot pot and cook soup.

Vegetable and sour soup is also a specialty of Dong Thap Muoi region. Vegetables that have yellow alum on the water surface are still growing every day. The viscous taste and the acrid taste of rural vegetables are rare.

– In other countries, there are also vegetables with many different ways of processing: Thailand is cooked with curry, mixed soup and especially dipped in sweet and sour Thai hot pot.In Sarawak (on the island of Borneo-Malaysia), where there is a lot of string, they are often boiled to serve. with shrimp paste. In Indonesia people also eat this vegetable, especially in the Central Kalimantan and South Kalimantan provinces. There people call this vegetable “kalakai”, this vegetable is precious and can be processed into many dishes such as boiled, fried, cooked soup …

Ms. Vuong Mai shared on the culinary forum, the idea of ​​building a wood stove on the 5th floor of a house in the street was initially opposed by her husband due to fear of explosion, heat downstairs … but then she was convinced. husband.

And then, the wood kitchen right in the high-rise house of Hanoi was formed. The kitchen was built with refractory bricks by Mai and her husband, built away from the wall, creating openings to reduce the heat of the oven …

When the construction was completed, Mai returned to her hometown to buy galangal, pineapple, peanut shell and pick up longan firewood from her garden and find some cast-iron pots to cook rice as well.

Ms. Mai shared her idea of ​​the wood stove: “I am a rural girl, so memories of dishes from the wood stove. I miss very much … the smell of kitchen smoke enters her hands, in, hair, into food. The food is so dear, the food is also amazingly delicious. ”

“I do all the daily dishes of fish stock, cook rice with cast iron to burn, boil meat, grill fish, grill meat …”, Ms. Mai said. And now her kitchen is a place to regularly welcome friends and relatives to enjoy dishes cooked from firewood.

Mai’s words made the forum members extremely admired and touched.

“When I was a child, every time I went back to my hometown, the first thing I did was rush to the kitchen, to see if my grandmother was there, to sit with her by the aromatic fire, to enjoy the happy and simple moments of hometown … “, many people recalled their childhood through sharing of Ms. Mai.

The firewood kitchen was built by Ms. Mai’s house on the 5th floor of the house

Stir-fried beef with green onion is made on a wood stove

The old pots of parents in the countryside should be reused (in the countryside, nowadays, it is rare to cook firewood, let alone in the city)

Roasted peanuts

Fry the meat

Boiled rice cooked in a cast iron pot, which friends often order Ms. Mai

Cast iron pot to cook rice, fish grilled on wood stove

Braised fish with soil

Fried tofu

Boiled potatoes

Last Tet, Ms. Mai’s family boiled 4 pots of banh chung. Everything is carefully and meticulously made by her family and boiled by wood stove.

The lovely wood stove, making all the dishes of Ms. Mai’s house

In fact, in order to have delicious fish or sea fish or river fish, the processing stage so that the fish is not fishy is very important. There are many ways to get rid of the fishy smell after you’ve washed it.

Firstly, you should wash the fish with water to wash the rice, which will help reduce fish fishy when processing. Or when washing fish should rub salt on the body of the fish, wash off all the fishy blood in the abdomen and blood stagnant along the fish’s spine and gills.

Illustration.

Alternatively, you can use ginger alcohol, or rice vinegar or grain salt, fresh lemon to rub the surface and inside of the fish. The aroma of alcohol, vinegar or lemon and the antiseptic properties of the salt will quickly make the fishy smell go away and the fish will no longer be viscous.

After washing, let the fish drain or dry the fish before processing it will also help limit the fishy smell. And remember, the fish’s belly will have black membranes, this is one of the reasons why your fish pot is fishy. Therefore, you should peel off that black film and rinse thoroughly.

If you make fish that break the bile, you can use alcohol to rub it on the bile, leave it for a while, then rinse with cold water, the bitter taste of the fish bile will be gone.

The ingredients need to prepare:

• Fresh, delicious fish: You can choose carp, anchovies, and fruit.

• Green bananas: Range 4 – 5 fruits.

• Galangal: 1 small bulb or can buy pre-ground galangal.

• Ginger, dried onion, fresh chili.

• Bacon: 200-300g.

• Spices: seasoning seeds, soup powder, cooking oil, sugar, turmeric powder, delicious fish sauce.

Steps to perform the green banana stewed fish:

With this simple and delicious fish warehouse, your family will have a perfect meal right away.

• Clean fish, cut to taste, drain.

• The bacon is only exposed to boiling water, washed, sliced ​​to taste.

• Marinate bacon and fish with three teaspoons of soup powder, two teaspoons of seasoning powder, a little onion, chopped galangal, a little turmeric, two teaspoons of fish sauce. Let the fish infuse spices for 30 minutes. Occasionally stir or roll the fish up.

Galangal, thinly sliced ​​ginger.

• Chili fruit or cut into small pieces (depending on the spicy level).

• Put a little cooking oil in the pan, add 3-4 teaspoons of sugar, the sugar turns yellow, turn off the heat, add a little white water to get the brown sugar water.

• Wash green bananas, leave the outer green skin or peel the skin as you like, cut the cut into bite-sized pieces.

• Prepare pot, first layer put galangal, ginger on the bottom, followed by a layer of green banana. After infusing the fish, the fish is placed on top of the banana layer, alternating with pieces of bacon. Add chili, galangal and a few tablespoons of cooking oil together.

• Pour the broth into the pot, add water, bring to a boil and lower the heat until the water is gone. Tasting seasonings to fit your mouth but do not turn the fish, if the banana, meat and fish are not yet tender but the fish pot has run out of water, add a little more water and simmer until the ingredients are soft and dry. . Before turning off the heat, pour a few more tablespoons of cooking oil on top to make the pot more beautiful and shiny.

• When the pot of fish is completely dry, place it on a plate and enjoy it together.

Some things to note

You should note that when adding water to the fish stocking, you should not pour cold water, but pour boiled water into the warehouse so that the fish does not become fishy. Note, during the storage process, do not turn or mix the fish because it will make the fish crush and lose its appetite.

• Initially, when you first put the pot of fish on the stove, you should cook the pot very high until the fish is boiling, lower the heat until the water is dry.

• When stocking fish, you should store with a little chicken fat or pork fat, the fish will be fatter and delicious.

• You can also add a little coconut milk in the pot of fish stock to make the fish more spiced, fatty and fragrant. Finished fish stock should sprinkle a little more pepper to make the fish more fragrant.

• One thing that women need to keep in mind is that they should not put oil / fat on the fish right from the moment they are marinated, because by doing that, the fish will soften.

• Fresh carp or carp

• Bacon

• Ginger, galangal, lemongrass, chili …

• Green tea leaves

• Country of stock

• Pepper, fish sauce, spices …

Illustration.

How to make fish stock with rice cooker

Step 1: Preliminary processing of raw materials

• Fish scales, gut and gills. Fish should be washed with salt, vinegar, rice water or ginger wine to eliminate fishy smells. Cut the fish into pieces and drain.

• After being cleaned, fish will be marinated with water, salt, fish sauce and pepper for about 30 minutes – 1 hour.

• Wash the ginger and slide it.

• Galangal washed, sliced ​​or minced.

• Lemongrass cut into pieces.

• Fresh tea leaves, washed, slit, and drained.

• The bacon is just washed, cut into large pieces.

Step 2: Fish warehouse

• Arrange galangal, lemongrass, ginger, tea leaves on the bottom of the pot. Then add the bacon and fish on top, doing so one after another until all ingredients are gone. If you eat spicy, you can add fresh chili, green pepper.

• Press the cook / cook button and cook for about 15 minutes for the fish to release water and infuse spices. While red, boil a kettle of boiling water to store the fish.

After 15 minutes, pour the boiled water into the pot to cover the fish’s face. Add seasoning to taste. Continue cooking the fish until the water is almost dry. During the cooking process, the rice cooker will jump to the warm button. Once there, wait about 15 minutes and then press the cook button again. Do this about 3-4 times or until the water is almost dry. Then unplug the power and let the fish cool. Time to stock fish for the first time will take about 1-3 hours depending on the quantity of ingredients.

• To make the fish more delicious, firm and spicy, you should cook a second time. Once the fish has cooled completely, plug in the rice cooker and press the cook button. Before cooking, use a spoon to evenly sprinkle the remaining water on top of the fish. Can season again to taste.

• When the stock of fish stock is condensed and the pot jumps to the warm button, just leave it for a few more hours for the fish and make sure the meat is fine.