The stuffed bears also participate in the prevention of the Covid-19 epidemic, with the role of ensuring social distancing. At Dream World amusement park in Pathum Thani, Thailand, oversized teddy bears have been placed on roller coasters for visitors to have companions. Teddy bears sit next to diners in Bangkok, Thailand. Source: Reuters Some restaurants and cafes in France or Thailand also arrange teddy bears to “companion” with diners. Anyway, teddy bears are cute and make the tables more pleasing to the eye, compared to using mannequins in some restaurants in Japan, Germany and the US before. Spacing hats Unique spacing hat at Cafe & Konditorei Rothe, Schwerin, Germany. Source: Handout Last year, to celebrate its reopening, the Cafe & Konditorei Rothe store in Schwerin, Germany provided diners with specially decorated hats made of sponge, designed to ensure social distancing. everybody. Also in Germany, for the same purpose, the giant paper crowns of Burger King went viral. The paper crown became a trend, then appeared in Singapore and Burger King posted instructions online so people can make their own. Yoga Balloons Yoga balloons at Hotel X Toronto, Canada. Source: Reuters This innovative concept was introduced in June 2020, on the premises of the Hotel X Toronto complex in Canada. An outdoor activity unit has partnered with local yoga and fitness centers to organize classes amid Covid-19. Fifty bubbles were created, with each practitioner practicing in a private and safe space. Greenhouse cuisine Dinner in the greenhouse in Amsterdam. Source: Getty Images The Covid-19 pandemic has caused restaurants around the world to find solutions to attract customers while ensuring safety and distancing. The idea of ​​the company Mediamatic Eten in Amsterdam (Netherlands) is to create beautiful small greenhouses, with a capacity of 2-4 guests. Service staff will not need to enter the greenhouse and have virtually no contact with customers. They stand outside and deliver food and drink by long boards. The greenhouse model then became popular throughout restaurants in Europe and America. Art through car glass Watch art performances through car windows. Source: Getty Images The “drive-in” movement isn’t just for movie screenings, it’s been extended to music events in Canada, the US, and Europe. Opera lovers sat in their cars to watch the live performances, with music streamed over the car’s radios. In Germany, nightclubs like Club Index in Lower Saxony or World Club Dome in Düsseldorf drive to the front of the stage, where DJs play and everyone enjoys in their private cars. Art exhibitions for car design also took place in Brazil, the Netherlands, North America and Singapore, as visitors drove around to admire the large panels. Mobile bar Mobile bar at Ocean House hotel. Source: Handout Bars at many hotels are still closed to limit mass gatherings, so many places have changed about this service. The Ocean House hotel in Rhode Island, USA has launched a bright red bar, which is pushed from room to room during cocktail hour, along with some drinks and accompaniments. The Royal Champagne Hotel & Spa in Champillon, France added a button “Champagne, Please!” into the phone in the room, so that the customer can order wine at any time. Le Bristol Paris has launched a “Ring and Drink” service, with the hotel’s bartenders mixing cocktails in the room, from a mobile bar. The Fullerton Hotel in Singapore is even more innovative: they offer in-room cocktail making classes for guests. A single table Table service in the middle of a field in Värmland, Sweden. Source: Handout “Bord för En”, which means “table for one” in Swedish. This service takes you to the middle of the field, with a table, a chair, no waiter and no other guests. The three-course meal was served to such single guests by chef Rasmus Persson and his wife, during last spring and summer. Tables and chairs are set in the middle of a meadow in Värmland, Sweden, and meals are delivered in a wire-drawn basket. Likewise, the Waldorf Astoria Los Cabos Pedregal in Mexico has opened a private dining spot perched on the rocks overlooking the Pacific Ocean. The table is located in the courtyard, on the cliff below the restaurant. This special dining table can accommodate up to 6 people, and each diner must pay at least 1,500 USD to reserve a seat.

Stuffed snails are currently a popular food in the market. Growing commercial stuffed snails is a new economic development direction, many farmers have escaped poverty to get rich. Stuffed snails are easy to raise, do not cost investment but give very high efficiency. Photo: LNC. Ha Son is currently one of the communes with the largest number of people and area for commercial snail farming (with 9 farming households) along with a lot of experience in aquaculture. such as Mr. Nguyen Xuan Bac 5 sao, Pham Hong Hien, Nguyen Xuan Hai (3 sao each), Mr. Tran Van Binh 4 sao… Many households in Yen Son commune (Ha Trung district) also raise snails stuffed with nets. , reaching an income of 35 – 40 million VND / sao (excluding costs), the profit is 2-3 times higher than that of some other aquatic products. Recently, Ha Trung District People’s Committee has implemented a model of linking commercial stuffed snail farming according to the value chain associated with product consumption in Yen Duong commune. The model for assessing the adaptability, productivity, income and economic efficiency of stuffed snails originated from Tam Phuc Aquatic Breeds Co., Ltd (Yen Dinh district), transferring technical advances to farmers. commercial stuffed snails, forming a chain of production and consumption of products. Before the implementation, 2 selected farmers, Mr. Le Van Tuy and Mr. Le Xuan Dau (Yen Duong commune) signed a commitment to participate in the implementation of the model (along with 20 other households in the commune) approved by the Center for Disease Control and Prevention. District Agricultural Service cooperates with District Farmers’ Association to train and disseminate technical knowledge on commercial stuffed snail farming. Accordingly, Mr. Tuy used 800 m2 of farmland for farming ponds, and at the same time received 80,000 seed snails; Mr. Dau uses 700 m2 of farmland to build a pond and receive 70,000 snail seed. Each nest of stuffed snails minus the cost, can give an income of over 60 million VND. Photo: LNC. Households participating in the model receive free support on seeds and techniques. Before stocking snails, the pond is dredged clean, sprinkled with lime powder to neutralize the pH in order to eliminate all kinds of carp, carp, and turtle that can eat snails. The pond bank is cleared of bushes to avoid nesting mice and convenient when harvesting. In ponds, put water hyacinth and water spinach to increase the coolness of the pond and create more places for snails to cling. The water level in the pond is maintained from 0.8-1.5m. The measured pH is 6.5 – 8; Dissolved oxygen reached the permissible threshold, the stocking density of snails was 100/m2 of pond, the weight was from 0.4 – 0.6 grams/individual. Selected snail seed are healthy, good quality, shell is not chipped, stamped, top shell is bright color. When stocking snails, take water from the pond and pour it into pots, drop the media (female duckweed, cassava leaves…) and put the snails in a pot to soak for 10-15 minutes to balance the living environment. pots and then slowly drop the seed snails into the pond gently to avoid building the shells and damaging the snails… The main food of stuffed snails is duckweed, green vegetables, cereals. Snails have the habit of both floating and living on the bottom, moving slowly and unevenly distributed in the pond, often concentrated in some areas in the pond. Therefore, it is necessary to create different terrains and depths to diversify habitats for snails and easily monitor and care for snails. Ha Trung district (Thanh Hoa) is aiming to build the farming of stuffed snails into commodity production, associated with OCOP products. Photo: LNC. After stocking snails until 2 months old, there is no need to change the water. To the 3rd month of culture, change the water once every 2 weeks, each time changing 3/4 of the water in the pond. In the households in the model in Yen Duong commune, due to good management and care techniques, snails grow well, evenly and healthy. After 3 – 4 months of farming, snails reach a commercial snail weight of 25 – 30 pieces/kg, then start harvesting. Use a boat to go around the pond to catch big snails (in the morning) because snails cling to plant leaves, cassava leaves, and duckweed roots to eat, so harvesting is easy… According to the calculations of the households in the model, minus costs, the profit reached 61 million VND/sao (an increase of more than 20 million VND/sao compared to current farming experience). In addition to economic efficiency, the technique of raising stuffed snails is quite simple, the care is not too complicated. The main food for snails is clean and easy-to-grow vegetables, raising stuffed snails has no adverse impact on the ecological environment… Ha Trung district has recently provided technical training for 70 farming households and households wishing to raise stuffed snails to continue replicating in the district, towards building product brands (OCOP). In the early morning, snails often float to the surface, clinging to cassava leaves and duckweed to eat, so farmers can know which areas are more concentrated, avoiding excess or lack of food. Food for snails must be clean, leave the whole plant, leaves, not chopped because snails have the habit of sticking to the surface of the leaves to eat. Only feed concentrates (cereals) once a day. Adjust the amount of food according to the snail’s ability to eat (from 0.5-1% of the snail weight in the pond).

Crispy fried squid stuffed with meat 1 kg of fresh squid 200 gr minced pork 20 gr shiitake mushrooms, 20 gr wood ear mushrooms, 1/2 onion, scallions 10 gr vermicelli Spices: Sugar, pepper, seasoning, soup powder. Delicious dish of the day: Squid stuffed with deep-fried meat. How to make crispy fried squid stuffed with meat Squeeze the squid with ginger ale to remove the fishy smell, then rinse. Marinate squid with 1/2 teaspoon of soup powder, stir well and leave for 15 minutes to infuse. Sliced ​​squid beard. Wood ear, soaked shiitake mushrooms, washed, chopped. Diced onion, finely chopped scallions. Soft soaked noodles, cut into small pieces. Take a large bowl for the ground pork and all the chopped ingredients and mix well to make the filling. Add 1 teaspoon of sugar, 1 teaspoon of pepper, 1/2 teaspoon of seasoning and mix well. Scoop each spoon of filling and stuff it inside the squid body (stuff it just right so that it won’t burst when steamed). Use a toothpick to secure the tip of the ink. Put the pot on the stove, put the squid in the pot and steam it for 15 minutes, then take out the squid and let it cool. Put the pan on the stove, heat the oil, put the squid in and fry on medium heat, turn all sides so that the squid is golden and scorched. Turn off the stove, remove the ink to drain the oil. When eating, can be cut into pieces, served with chili sauce and hot rice.

1. Pork shoulder 2kg 2. Pork belly 1kg 3. Salt 53gr 4. Pepper 8 gr 5. Caraway seeds 3gr 6. Garlic 4 branches 7. Eggs 4 eggs 8. Marjoram west marjoram leaves 4-5gr 9. Sugar, condensed milk, bread 10. Pig intestines Steps 1. Preliminary processing of ingredients 2. Blending meat 3. Mix ground meat with eggs, sugar, dried marjoram western marjoram 4. Clean pork intestines 5. Stuffing pork intestines 6. Squeeze … here is the result Prepare materials 1. Pork shoulder 2kg 2. Pork belly 1kg 3. Salt 53gr 4. Pepper 8 gr 5. Caraway seeds 3gr 6. Garlic 4 branches 7. Eggs 4 fruits 8. Marjoram western marjoram dry 4-5gr 9. Sugar, condensed milk, bread 10. Pork gut You can buy caraway nuts HERE and dried marjoram west marjoram HERE or shops selling European-style cooking ingredients! A single father and loves to cook for his children, Mr. Jens Berhausen (mechanical engineer, currently living in Germany) often goes to the kitchen to cook his skills. Recently, in a cooking forum with millions of members, Mr. Jens Berhausen has shared the secret of making sausages of the Germans. The German father shares the famous sausage dish of this country. German sausages have long been world famous. The people of this country are always proud that: “A ship carrying sausages will travel around the Earth without anything being able to stop it. Wherever important it is, there will be a fire with sausages. If there is a place where there will be a fire and a sausage. If it is missing, let us know “. German sausage is famous for its delicious variety and preparation. However, Mr. Jens Berhausen just shared how to make standard Thuringian sausages (Germany). This recipe has been slightly adjusted by him to suit the taste of the Vietnamese. Let’s see how to make the standard German sausage this father is sure to be! first Process materials – The meat is washed thoroughly and put in the freezer to harden, then cut into large pieces that fit into the meat grinder. – Mix pepper, salt, garlic, caraway seeds, sugar with the meat. Soak the bread with a little water to soften it, then squeeze it out and add the above meat mixture to grind. 2 Chopper Bring the meat mixture to the grind. Grind slowly so the meat does not get hot. 3 Mix the ground meat with eggs, sugar, and dried marjoram When the meat is finished, add the dried marjoram eggs and marjoram and knead the condensed milk (4-5 minutes). 4 Clean the pig intestines Sprinkle clean water into the pig intestines to clean. 5 Stuffed ground meat into pig intestines Note: Do not stuff the meat too tightly, during the stuffing process, if there is gas inside, need to use a needle to poke a small hole to release air. 6 Ten … and here are the results In addition to traditional German dishes, Mr. Jens Berhausen also knows how to cook many famous Vietnamese dishes! The young father shared: “ I know Vietnam about 23 years ago and have been here to travel 3 times. Every time this S-shaped country leaves a deep impression on me, especially your unique cuisine. I really like beef pho (especially Nam Dinh beef noodle soup). This dish is very rich, has a very unique flavor “. After many times visiting and traveling in Vietnam, this man has taught himself Vietnamese through books, the Internet, social networks and chat apps with friends. As a single father with a busy job, Jens Berhausen is still passionate about learning and cooking many new dishes. Along with learning Vietnamese, the young father also learned how to cook our country’s dishes. Currently, Mr. Jens Berhausen can confidently in the kitchen that he can cook more than 40 Vietnamese dishes. Because he has been studying Vietnamese cooking for over 6 years. The dishes he can cook include beef noodle soup, chicken noodle soup, Hue beef noodle soup, chicken vermicelli, rib eye vermicelli, chicken porridge, noodle soup, vermicelli thang, vermicelli noodles, shrimp sauce, Hanoi vermicelli, banh mi Tiny, rice rolls, shrimp cakes, spring rolls, rolls. .. Mr. Jens Berhausen commented that, Vietnamese dishes with many processed dishes are very difficult, but it is not difficult for him. Mr. Jens Berhausen can cook a wide variety of Vietnamese dishes. Since the Vietnamese market in Germany is quite available, he often goes to the market and cooks for his children. Okay, two of his children are also very fond of Vietnamese food. So this young father pampered his children and often treated the whole family with new dishes. Above is how to make a standard German sausage and a little sharing about the cooking skills of a young father. How to make sausage is not difficult, right? Please try to cook to see if it tastes better than Jens Berhausen did not! Good luck! According to the rhythm of Vietnamese life

The “child” passenger receives a souvenir gift of a stuffed starfish keychains from Vietnam Airlines on the flight to Phu Quoc to protect the starfish. (Photo: CTV / Vietnam +) From April 24-29, Vietnam Airlines officially put into operation 9 more routes to “pearl island” Phu Quoc (Kien Giang) to meet the increasing travel demand of people during the summer peak. Accordingly, April 24 marked the first flight of Vietnam Airlines from Buon Ma Thuot to Phu Quoc . Subsequent flights from Hai Phong, Vinh, Hue, Da Nang, Da Lat, Can Tho landed safely on April 25. Today, the first flight from Nha Trang to Phu Quoc is scheduled to land at 12:50 and April 29 continues to welcome the first flight from Thanh Hoa to Phu Quoc. This is the first time Vietnam Airlines exploiting 5 routes connecting Phu Quoc with Thanh Hoa, Nha Trang, Hue, Buon Ma Thuot and Can Tho. In addition, 4 other routes were restored by the airline to meet the increasing demand for tourism in the summer, including between Phu Quoc and Hai Phong, Vinh, Da Nang, and Da Lat. In particular, flights between Phu Quoc and Thanh Hoa, Buon Ma Thuot will be operated every Tuesday, Thursday, and Saturday and the rest will be operated every Monday, Wednesday, Friday and Sunday. Currently, Vietnam Airlines is operating a total of 11 routes to Phu Quoc. In 2020, the airline has made nearly 5,000 round-trip flights and transported 1.5 million passengers to Phu Quoc, accounting for 51% of the total number of passengers coming to Phu Quoc by air. On this special event, Vietnam Airlines organized activities to call for passengers protect starfish on the first 9 flights from destinations to Phu Quoc. The message to protect the starfish is stuck on the headrest of each seat and the flight attendant calls on the passengers to spread the message to the community and give the “child” guests a souvenir gift. Stuffed starfish keychains were produced by deaf girls in the Kymviet social enterprise. “The organization of ‘starfish flights’ is the effort of Vietnam Airlines to accompany the travel and tourism industry to bring about eco-friendly tourism activities towards sustainable development,” said the representative. Vietnam Airlines emphasized./.

Grilled snail with pepper Just add spices, green pepper and then bake directly on a charcoal fire. When the passionate aroma spreads, it is also the time when the snail hunts the meat again, so it makes people feel sick to enjoy it right away. Impressive dishes with a strong, indescribable taste Just put it into your mouth, the spicy taste spreads to evoke each senses, and then the more you chew the meat, the more you will rub it with the delicate crispy sweetness. Grilled snail with pepper is present in the menu of popular snail shops in Saigon, this dish is either eaten or used as a “target”. Photo: Internet For those who have a strong passion for snails, surely it is impossible to miss this popular spicy roasted snail. (Photo: Internet) Bun rieu snail From the ingredients of the countryside such as crab, blood, tofu, pork rolls, snails … people have cleverly combined to create a bowl of vermicelli with a strong and attractive aroma. If the northern vermicelli in favor of the sweetness from bone broth, the southerners will be in harmony with the sour, sweet and salty. In addition to the highlight is the fatty crab pieces, the snail also contributes to the fresh, crispy sweetness, the more you chew it, the more you like it. The scent of the broth, the ingredients, spreads out in a seductive light. Depending on your preference, you can add some fish sauce, squeeze the lemon slices to add full flavor to the dish. Photo: Internet Bun rieu snail has a rustic and simple taste, but anyone who once enjoy it must pamper. (Photo: Internet) Snail stuffed with meat The snails are mixed with minced meat, carpentry, lemongrass, spices …, cleverly stuffed into the shell and then steamed. When ripe, the scent of each ingredient fuses together to arouse all of the diners’ senses. The meat-stuffed snail dish will be more rounded if there is an extra bowl of the numbing ginger fish sauce. A little spicy of lemongrass is mixed in the fatty fat of meat, the more you chew the crispy snail, the sweetness will come, making people crave food forever. On cool nights like this, trying to squeeze a few snails stuffed with meat is nothing more perfect. Photo: Internet Although it sounds popular, but snail stuffed with meat is the dish that makes people “addicted” right from the first time. (Photo: Internet)

Vietnam Airlines exploits 9 more routes to Phu Quoc On the first flights of these 9 routes, Vietnam Airlines continues to spread the message of protecting starfish and Phu Quoc marine ecosystem to its passengers. The “Starfish flights” held by Vietnam Airlines since April 15 have received a great response from the community and tourists coming to Phu Quoc in the past few days. The message to protect the starfish is stuck on the headrest of each seat, and at the same time, the hostess has broadcasted to the passengers to spread the message to the community and give the “child” guests a souvenir gift. Stuffed starfish keychains were produced by Deaf girls at the Kymviet social enterprise. This is the first time Vietnam Airlines operates 5 routes connecting Phu Quoc with Thanh Hoa, Nha Trang, Hue, Buon Ma Thuot and Can Tho. At the same time, 4 other routes were restored by the airline to meet the increasing demand for tourism in the summer, including between Phu Quoc and Hai Phong, Vinh, Da Nang, Da Lat. “Starfish flights” to raise awareness of marine environmental protection continue to be organized by Vietnam Airlines In particular, flights between Phu Quoc and Thanh Hoa, Buon Ma Thuot are exploited every Tuesday, Thursday, and July and the rest will be operated on Mondays, Wednesdays, Fridays, and Sundays. Currently, Vietnam Airlines is operating a total of 11 routes to Phu Quoc. In 2020, the airline has made nearly 5,000 round-trip flights and transported 1.5 million passengers to Phu Quoc, accounting for 51% of the total number of passengers coming to Phu Quoc by air. The organization of “Starfish Flights” is the effort of Vietnam Airlines to accompany the travel and tourism industry to bring about eco-friendly tourism activities and towards sustainable development.

Resources: – 3 – 4 bitter melon fruits, about 500g or depending on the size, you should choose short fruits, big thorns so that when cooking will be less bitter. – 300gr of lean pork tenderloin – 100gr of mushrooms – 500gr of bone with meat – 100gr green onion, cilantro – 1 chicken egg – 3 capsicum – Spices: seasoning seeds, sugar, monosodium glutamate, pepper, salt, dried onion, garlic, chili set Making: Step 1: Preliminary processing of the ingredients – The bones are washed with salt water to reduce fishy, ​​pour in a pot to simmer with boiling water for about 3 minutes to remove any dirt, pour out and rinse with water. – Cut the bones and bake 1.5 liters of broth for about 4-5 hours, in the process of tunneling, remember to remove all the bubbles to make the water clear. – Bitter melon (bitter melon) washed, cut 2 ends, use a knife to cut 1 line in the middle about 1/2 of the left, hook out the inner intestines to remove. – Dried onion and garlic, peeled, minced. The mushrooms clean, cut off the tail, chopped or shredded. – Chicken eggs beat the whites. – Lean tenderloin, finely sliced ​​and marinated with 1 teaspoon minced garlic onion, 2 teaspoons seasoning seeds, 1/2 teaspoon of MSG, 1/2 teaspoon of pepper for 15 minutes to infuse spices. – Mix the meat with the mushrooms and continue to mince, then mix well with the egg whites to make the meat more delicious. – Clean scallions, cilantro, take a few green onion leaves to about cm in length, the rest pureed. – Chili fruit, seeded, long sliced, put in a cup of pure fish sauce to eat with bitter melon soup. Step 2: How to cook bitter soup through stuffing with meat is not bitter – Cut the bitter melon fruit in half, use a sharp knife to cut it again to clean the intestines and then stuff the mixture of meat, mushrooms and eggs. If the leftover filling is left over, you can roll the pellets and put them in the soup while the broth boils. – Use a few long onion leaves to lightly dip in boiling water and tie it to the bitter melon just stuffed beautifully. – Heat the pot on the stove, fry 2 tablespoons of cooking oil with 1 teaspoon of minced garlic and onion and a little chili powder for the dish to have a beautiful color. – For the prepared broth, add 1/2 teaspoon of salt, 1 teaspoon of seasoning seeds, 1 teaspoon of MSG to taste. – When the broth is boiling, you put the bitter melon in the stew with low heat, continue to remove the foam from the top to make the broth clearer and sweeter. – When the bitterness is stuffed evenly cooked (can be tried by using a toothpick to pierce the bitter melon fruit and it is easy to see that the dish is already cooked), taste the spices to taste, absolutely do not season with water. fish sauce because fish sauce will make the soup sour. Step 3: Complete and enjoy – Scoop the soup into a bowl, sprinkle green onions, cilantro and 1/2 teaspoon of pepper on top and you’re done. The dish is ready to enjoy. – The bitter melon soup stuffed with meat has a sweet taste to taste, cooked evenly, with the meat stuffed with taste, deliciously mixed with the characteristic delicious taste of bitter melon is very attractive. This dish enjoyed with hot rice and a bowl of pure fish sauce will be very attractive. Deep fried bitter melon Resources: – Bitter melon: 2 fruits
Chicken eggs: 2 fruits
– Tapioca flour, fried flour
– Spices: fish sauce, salt, cooking oil Making: – Bitter melon: washed, then cut into small slices to taste, gut. For delicious crispy bitter melon and no more bitter taste, right after you have finished preparing the bitter melon, soak it in cold ice for 5-10 minutes. – Chicken eggs: beat in a bowl, add a little salt and fish sauce and stir well. – Tapioca and fried flour for you to put in 2 different bowls.
– Dip the bitter melon and roll it over the eggs.
– Continue rolling through the flour mixture so that the dough sticks evenly on the bitter melon.
Do the same until all of the ingredients are gone. – Put cooking oil in a hot pan.
– Drop each piece of bitter melon in a pan, roll and fry until golden brown evenly.
– After ripe, crispy bitter melon, take out a plate that already has oil absorbent paper. After the frying is finished, at this point you will enjoy the food only. Bitter melon stir-fried with beef Resources: – Bitter melon: 1 fruit
– Beef: 300g
– Carrots: 1 medium bulb
– Fermented black beans, garlic
– Spices: salt, sugar, pepper, sesame oil, cornstarch, cooking oil Making: Step 1: Preliminary processing of raw materials – Bitter melon: wash, split the fruit vertically to remove all the intestines inside. Then cut into small and thin pieces to taste. Note: in order not to get bitter, when cut, you should soak it in ice water with a little salt.
– Beef: washed, sliced ​​thin.
– Carrots: peel, wash, if you like you can prune flowers and then cut into pieces to taste.
– Garlic: peeled, crushed and chopped.
– Fermented black beans: soak in water for 15-20 minutes and then let dry, chop into small pieces. Step 2: Marinate the beef – After preparing all the ingredients, put the beef in a large bowl.
– Add salt, sugar, cornstarch, cooking oil in a moderate amount. Mix all of these ingredients together and let it sit for about 10 minutes to allow the beef to soak in the spices. Step 3: Make bitter melon stir-fry with beef – Put a little cooking oil in the pan, heat it up. Put the seasoned beef on the stir fry, quickly until the beef is pale, you shovel the beef onto the plate. – For a little more cooking oil, for garlic and black beans to not fragrant gold. – Add bitter melon and carrot to stir-fry. Just stir fry for about 3 minutes to soften the vegetables, then pour the previously cooked beef and stir-fry. – Stir fry until all ingredients are cooked, then season them again, add a little pepper to make the dish have an attractive spicy taste. Bitter melon fried with eggs Resources: – 2 – 3 bitter melon fruit – 1 – 2 chicken eggs – Spices: fish sauce, salt, cooking oil, pepper … Making: Step 1: Preliminary processing of bitter melon – Bitter melon bought from the market and brought back and washed, soaked in salt water to remove all bacteria and then remove the intestines. Bring pieces of bitter melon to taste. Should be sliced ​​to make the dish more attractive. Step 2: How to fry bitter melon with eggs – Next, you whisk the eggs with a little sugar and fish sauce. – Put a clean pan on the stove to heat and add some cooking oil. Wait for the oil to boil, add the chopped dry onion to the non-gold. Add the bitter melon and stir-fry, add a little spice to taste. – When the bitter melon is nearly ripe, you add the beaten eggs to the island evenly. The eggs will stick around the bitter melon. Step 3: Complete – Try again and season to taste. Take out the dish on a plate and sprinkle with green onion and pepper to make it attractive. – The bitter melon dish fried with eggs will taste better when eaten with white rice while still hot. Tieu Bao (Synthetic) Photo: Collectibles

Notably, Jess does not go to the store to hunt for concert tickets or wait to buy new exclusive clothing lines. She just wanted to find and buy stuffed animals Patty the Cow. Jess’s two sons with a collection of 461 Squishmallow stuffed animals. Photo: Jess Columbus. Finally, Jess was held in the arms of a soft pink and lavender cow, which she has been searching for for the past three years. Answering the question why she yearns for Patty the Cow so much, Jess said: “Because it’s cute. I like cows and pigs the most. ” After hundreds of moves to hunt from store to store, the 40-year-old woman bought or traded 461 Squishmallow stuffed animals. Each has its own name and the story attached to the inside of the mark. “Hobby exploded into something bigger than I imagined,” Jess admitted. The mother of two even built a group of more than 600 members living in the city of Pittsburgh (Pennsylvania) on a social network to exchange and find more missing items. Even with 461 Squishmallow at home, Jess still yearned for more stuffed animals called Simone the Shrimp. “I’m crazy looking at Walgreens right now,” she said. Many toy stores have a limit to one Squishmallow per customer. Photo: Haley Velasco / The Wall Street Journal. Endless passion Squishmallow is like the fancy toy kids collect for years. Many “hunters”, even though they are too young, say it is a process of finding and adding to the collection. “The Squishmallow collection reminded me a lot of Beanie Babies, Tamagotchis and Furbies’ hunts in the late 90s. Is there anything new in the store? ”Kayla Hill (31 years old), a user experience researcher in Auburn (Washington state), told Wall Street Journal. In addition to her main job, Kayla also helps run the official SquishmallowSquad group of 13,000 members of this stuffed animal maker. Sydni LaPlaga’s (23) Sydni LaPlaga’s hunt for Squishmallow took her from the Manahawkin neighborhood to the Seaside Coast in New Jersey. Here, the girl tried 75 animal grabs over many hours only to get 2 Squishmallow size 21 cm. “I love these hunts”, Kevin Jackson (23 years old), boyfriend of Sydni, shared. He also makes videos of Squishmallow hunts with his girlfriend. In the late 90s, the trend of collecting Beanie Babies teddy bear was popular in the country of flags. Photo: Getty Images. However, not all hunts are successful. During the holidays, Sarah Wicker (17 years old) often spends time searching for Carol the Christmas Tree stuffed animals around stores near her home in Urbandale (Iowa). After a few weeks with no results, she got discouraged and switched to buying online. From the city of Gilbert (Arizona), Sammy Kirchner (32 years old) and his best friend Nikki drove for more than 6 hours to “find” a stuffed animal named Tex the Taco in Anaheim (California). Even though the mission failed, they were happy to go on this amazing trip together. Sammy also shares this hobby with her husband Brett (31 years old) with two children, Lacey (10 years old) and Liam (7 years old). She said her family makes collecting stuffed animals a joint activity that the whole family can do together. At present, the family has amassed nearly 200 Squishmallow. “It’s like hunting for treasure,” Sammy said. Her whole family is still looking for Maggie the Stingray cotton collection despite hunting more than 30 different shops. Magic fever On TikTok, the hashtag #squishmallows has reached 1 billion views, while #squishmallowhunting is 231 million views. Sarah Wicker spends a lot of time and effort getting her Squishmallow stuffed animal from her crane engine. Photo: Sarah Wicker. In early April, Jazwares LLC’s Kellytoy, the maker of Squishmallows, said it had sold 82 million units since its introduction in 2017, in more than 1,000 different versions and sizes. . The price range for each stuffed animal is 2.99-59.99 USD. Some limited editions may be priced when resold on websites. The company also said that the number of orders for spring-summer 2021 tripled compared to the same period in 2020. For mother and daughter Diane Bowser (62) and Amanda Bowser (30), the owner of The Learning Express and The Teaching Room in Morristown (New Jersey), the Squishmallow stuffed toy brought the customer. come back here. Some of them are willing to drive for hours from New York or Pennsylvania to buy them. “Squishmallow has become a commodity we cannot keep in stock. Every time they were on the shelf, people immediately ran in to buy, ”Amanda said.

Cut off the neck, remove the head, turn the skin and neck bones separately. Avoid tearing or puncturing the skin of the neck while peeling. Cut all the fat, lymph nodes … if any in the skin and neck bones, peel off, turn inside and out to be clean. The skin of the neck picks up the fluff, squeezes it with a little vinegar or lemon juice and salt, and rinses it to drain. Preparation: 150gr ground bacon (the meat has a lot of fat to avoid drying out). The dog basil vegetables, Chinese scent, chopped scallions. The neck bone used the pestle gradually passed and then finely chopped. Mix ground pork with minced pork neck, herbs, 1/2 teaspoon pepper, 1 teaspoon powdered seasoning, 1 teaspoon flour broth. Mix the ingredients well. If you want to eat more peanuts or roasted green beans, add them. Use a sewing needle to tighten one end of the neck skin, because the skin of the neck is short, so using the sewing thread will save the skin and when steaming, frying will not be punctured. Stuff the mixed mixture into the skin of the neck like a pig’s lap, then use sewing needles. Using the needle as well, poke around the neck of the stuffing neck so that the steam can escape from it when steaming. Bring it to steam for 15 minutes, let cool to fry all sides (remember to keep the fire low because the neck stretches, so quickly cook gold), let the big fire burn, let cool, cut the circle to eat, serve. on a plate with raw vegetables. Illustration. Grilled snail rolls with fishing fat Resources: – Snail: 1kg – Live rolls: 100g – Minced meat: 100g Lemongrass: 3-4 roots – Mushrooms: 3-4 pieces – Scallion: 1 a little chopped – Fishing fat: 200g – oyster oil, pepper, soup powder, cooking oil, chili sauce, vinegar, salt seeds. Making: The snail bought and washed by soaking the snail in thick rice water with a few slices of chili to release the mud. Then tighten the bottom of the snail and grab the snail’s flesh. Use vinegar or lemon juice, salt to wash the snail meat to remove the fishy and sticky smell. Wash several times to clean. Then cut the snail meat into small pieces. Soak dried shiitake mushrooms, washed and chopped, lemongrass peels, chopped, onion flowers, chopped dried onions. Add minced meat, raw sausages, snail meat, shiitake mushrooms, lemongrass, minced, onion, chopped onion into a bowl. Add 1/2 teaspoon pepper, 1/2 teaspoon seasoning powder, 1 teaspoon oyster oil. Mix the ingredients well. Strip the grease on the plate, put the snail in the middle and then wrap it. Do this until the end of the ingredients. Place the pan on the stove to add cooking oil and fry the fried snail. Pick up the fried snail rolls and roll the fat on a plate and enjoy it while it’s still hot. Resources: – 300g pig’s lap – 150g minced meat – 100g roasted peanuts – 1/2 carrot; 1 onion; 5 wood ear fungus; 5 shiitake mushrooms; 1-2 carrots – Flour soup, cooking oil, pepper, main noodles, oyster oil – Onion flower Making: The pig’s heart is washed and drained (use vinegar or lemon juice to wash the pig’s heart and remove fishy smell). Wood ear mushrooms, shiitake mushrooms are soaked in cold water until the shiitake mushrooms are enlarged, then wash and cut off the legs and then wash and shred them; Washed onion flowers and chopped. Carrots peeled, sliced, then chopped, roasted peanuts peeled. Then put in a bowl of minced meat with wood ear fungus, onion flowers. Season with 1/2 teaspoon of flour, 1 teaspoon of pepper, 1 teaspoon of oyster oil, 1 teaspoon of MSG, and 1/2 teaspoon of fish sauce. Mix all ingredients together into a homogeneous mixture. Use a funnel or bottle cap to streamline the meat into the pig’s lap. Turn smoothly (not too tight) until all ingredients are finished, use the rope to tie. Put the pig’s heart stuffed into the cage and bring it to the steam bath. When the pig’s heart is ripe, use a toothpick to remove the water, then slice it and fry it. Cut the pork belly into small pieces to taste and place into a plate. When eating with chili sauce. Kneaded with fried meat Resources: – Tail the tail you are looking to buy from a pig heart store or have (if you cannot buy the tail you can buy the old one instead). Stuffing: – Lean meat, add fat, to prevent stuffing from drying out: 200 gr. – Wood ear, mushrooms – Lettuce, basil, scallions. – Peanuts or green beans (the taste of peanuts and green beans will make stuffing better, if not available). Food to marinate meat: Dried onion, seasoning seeds, ground pepper. When buying, you use vinegar and refined salt and plucking both inside and outside several times to remove grease and odor, then rinse with clean water. Stuffing: Ground meat marinated with a little seasoning seeds, 2 chopped dried onions and 1 teaspoon of guava seeds. – Peanuts are boiled first, crushed and removed from the shell. – Wood ear, mushrooms soaked and chopped. – Lettuce, basil, scallion after washing, sprinkled, chopped. – Mix all the stuffing together. To stuff the meat more easily, we use the top of the bottle of mineral water, cut the bottom, the top of the bottle is inserted into the tail stage, hold or tie, then stuff the filling gradually into the tail stage. After stuffing is complete, you stroke the stuffed part of the tail meat that is spread evenly according to the size you just ate, using only the ends of the tail to keep the kernel from sticking out. Bring the steamed tail stage in the water for 10-15 minutes for all the stuffing to cook. During the steaming process, use a skewer or sharp toothpick to poke holes in the top of the tail stage to reduce the steam and water inside out. After the steaming is complete, you put the pan on the stove, add oil and fry the golden tail evenly on both sides Deep-fried hot crispy tails are very delicious. This dish you can mix delicious fish sauce, lemon, chili to dipping or you can also dab with salt and pepper lemon. And remember to eat it with basil leaves! Grilled cartilage Resources: – Young heart: 200g – Minced meat: 200g – Young cartilage: 400gr – Fat portion: 100g – Cashew oil – Small roasted peanuts – Roasted green beans and tomatoes: 30g – Basil: 1 bunch, chopped – Scallion: 3-4 chopped plants – Spices: 1 teaspoon of pepper, 3 teaspoons of water ball, 1 teaspoon of seasoning seeds, 1 teaspoon of MSG, 1/2 teaspoon of sugar, 2 teaspoons of cashew oil (in addition, everyone can add more to suit your home). Making: – The young heart is rubbed with lemon salt and washed until the water is no longer cloudy. – Mix all ingredients together with seasoning for 30 minutes. – Cut the top of the water bottle to make a funnel. In turn, stuff the mixture into the small intestine. Get only tied to arbitrary size. – For the saucepan while still in cold water, boil for 5 minutes (while boiling, use a toothpick to avoid the cracks), turn off the heat and incubate for 5 minutes – Put in the fryer without cooking oil 180 degrees 7 minutes. Then scrape cashew oil on each side for 5-10 minutes at 200 temperature until fragrant (can be baked on charcoal or fried). Enjoy grilled cartilage with chili sauce, served with basil to ensure extremely attractive. If you don’t have an oil-free fryer, you can bake it in charcoal or in the oven.

The French Foie Gras foie gras is an expensive specialty and is very popular. However, few people know that this unique dish cooking process is subject to much controversy. Photo: Getty Image. To produce expensive foie gras, one has to go through quite harsh, if not cruel steps of goose blanket. At birth, geese are naturally nurtured. However, people still limit their activity by keeping them in a small range and feeding them a lot. Photo: Peta. The geese were forced to eat a variety of grains with mouthballs, stuffing a metal tube and stuffing the food through it. This farming practice has been judged as barbaric by many animal welfare organizations. Photo: Getty Image. Feng Gan-ji is a specialty of dried chicken that is dried by the wind in Tibet (China). However, it is not that simple. Photo: Getty Image. In fact, people cook this dish by bringing the chickens filled with spices and spices while still alive, then hang them to dry until they are processed. Photo: Getty Image. “Hell” tofu is a horror specialty of the land of cherry blossoms. To make this dish, people drop small fish in a pot of water with a piece of pure white tofu, and some people use chopsticks to poke small holes in the tofu piece. Photo: Getty Image. Then, when the fire started, the water started to get hot, the fish in the pot became increasingly uncomfortable and instinctively tried to get inside the bean to find a hiding place. Just like that, the dish is completed when the fish is fully cooked. Photo: Getty Image. Ortolan grilled bird meat is a famous specialty of France. The way to make this dish is extremely creepy. Photo: Getty Image. Accordingly, after catching the Ortolan bird in the wild, people used pincers to hook their eyes and stuff them with millet, grapes and figs until they were 3 times larger. Photo: Getty Image. Next, the dying bird was pressed into a mixture of brandy alcohol until it was completely dead and then roasted. This preparation has made many people feel scared. Photo: Getty Image. Video: Cao Bang pork ribs – Northeast specialties. Source: VTV24

You should choose 10 eggs that are evenly equal, not too big, not too small

200g delicious sticky rice

200g peeled fresh shrimp with suitable amount

1 pre-seeded sweet corn

1 little peas

1 ham

Spices: Salt, sugar, soy sauce

Delicious sticky rice eggs

Making:

Step 1: Rinse the sticky rice, cover the rice with 1cm of water, add soy sauce, salt, and sugar to soak for at least 2 hours to let the rice hatch to help when steamed with rice eggs will cook faster and more delicious. .

Step 2: Take peeled fresh shrimp, diced smoked ham, cooked with sweet corn and ripe peas are fragrant.

Step 3: Use fresh chicken eggs, pull out a small hole with scissors, pour out the egg whites and keep only the yolk to eat. This whites you can use to make other dishes such as ice cream for pastries.

Delicious five-egg chicken eggs

Step 4: Mix fried shrimp with soaked glutinous rice, and gently stuff each egg. When stuffing, you should stuff 9 parts full, you should not stuff too much when ripe, it will become fat out. You should just stuff it just enough to make the egg ripe and it will be both delicious and beautiful.

Step 5: You can steam for 30 minutes, you can wrap foil to make the dish extremely attractive and fragrant.

The delicious rice egg dish with sticky rice with five blessings helps everyone to enjoy the hill. Besides, the egg dish of glutinous rice with rice can be replaced with rice and still has enough nutrients. Wish you success with this dish!

Porridge heart Ms. Ba

Characteristics:

• Congee truck existed for more than 50 years, located at the corner of Nguyen Huy Tu – Nguyen Van Giai intersection

• A plump bowl of porridge cooked in a Southern style at a price that is not soft compared to a sidewalk shop

• The dish is stuffed with tenderloin, then steamed, fried in gold, so it has aroma and a strange hunting taste

• The ingredients to serve are thin slices of purple onion and sweet and sour marinated

Address: Nguyen Huy Tu, District 1

Price: 50,000 VND / bowl

Business hours: 14-20h

Photo: 9493.corner, rina_food0925.

Reviews of customers:

Huy Dung: “The porridge here is fine, but the price is quite high compared to the market. The space is tight.”

Nhat Tan Vo: “The porridge shop is delicious and usually out of stock soon. The bowl of porridge is high priced but has a special taste. A slightly lower price will be better”.

Phuong Lien beef dry bread

Characteristics:

• Bread trucks have been sold for 20 years, located behind Da Kao market

• A loaf of bread including black dried beef, sauce, peanuts, laksa leaves

• Dried beef, black sauce with smell of anise, chili sauce is prepared by the shop owner by his own recipe

In addition to bread, the shop also has beef dry salad with shrimp crackers

Address: Nguyen Huy Tu, District 1

Price: VND 15,000-20,000

Business hours: 15h30-22h

Photo: 9493.corner, caibung_doi.

Reviews of customers:

Yin Le: “The price compared to the ground in District 1 is relatively soft. The food is a bit sweet for my taste”.

Cat Bân: “Dried beef is given a lot but is seasoned with a sweet flavor. Chili sauce does not give off a characteristic spicy taste”.

Cake soup 60 minutes

Characteristics:

• This is a familiar address of many generations of customers over the past 30 years

• The shop only sells for 1 hour with banh canh with rolls or banh canh

• Bread soup with broth, soft but still tough

• Crispy sausage, dotted with spicy chili fish sauce

• Diners should go early to line up

Address: Nguyen Phi Khanh, District 1

Business hours: 15-16h

Price: 15,000-50,000 VND / bowl

Photo: Nhu_sala, huyenguyen187.

Reviews of customers:

Loan Pham Pham: “The sweet broth is from the sausage, which is carefully simmered. The soup cake is cooked with the broth so it is bold and supple. The rice is soft and fragrant.”

Catherine Nguyen: “The restaurant is small but crowded, so it will be quite hot to sit and eat. The owner does not sell the type to own broth so if you buy it you have to eat it”.

9 Snail

Characteristics:

• The restaurant is known by many diners for its meat-stuffed snail dish

• The menu of the restaurant includes 9 snail dishes for customers to choose from

• The meat is chewy and delicious, lemongrass flavor, mild spicy taste of ginger, the stick of chili, with perilla and herbs.

• Sour sauce catches the taste with snail dishes

Address: Nguyen Van Giai, District 1

Business hours: 8-21h

Price: 10,000-103,000 VND

Photo: Tonyfoods47.

Reviews of customers:

DDau: “The delicious dish of the restaurant is snail stuffed with meat and ginger fish sauce. The snail is warmly steamed, so when it is brought to customers, it is a bit cold. The meat is chewy and fragrant with lemongrass.”

Thu: “The snail is chewy, fresh and delicious, but it’s a bit small.

Uncle Tam’s ice cream

Characteristics:

• This is a familiar shop of many generations of students in Saigon over the past 30 years

• A glass contains only a small portion, add a few longan and some roasted peanuts

• In addition to longan ice cream, the restaurant serves many other types and some mixed snacks

• The service’s attitude of the restaurant has received mixed opinions

Address: Truong Han Sieu, District 1

Business hours: 11h30-23h30

Price: 17,000 VND / cup

Photo: Daily_wen85, maimai5988.

Reviews of customers:

Phuong Thao: “Free parking at the shop. A menu of different types of ice cream. Signature cream with fragrance”.

Thuy Tran: “Indoor and outdoor space. The shop can ship from 10 glasses or more. The longan ice cream has a few peanut seeds on it. Each ice cream has about 2 longan attached”.