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

With the criteria of low cost, efficiency and ease of use, the Hospital of Traditional Medicine, the Ministry of Public Security has created a thermal shockproof shirt for medical staff who are carrying out the fight against the COVID-19 epidemic in medical conditions. extreme hot weather. Senior Lieutenant Le Thi Hoa, Medical Officer of Infection Control Department, Traditional Medicine Hospital of the Ministry of Public Security, the creator of the thermal shock jacket said: ‘This shirt is simply designed with a mesh body. three holes, cool material”. Mesh shirts have a relatively cheap cost of only 50,000 VND, so they can be produced in large quantities to serve the frontline health ministries involved in the prevention and control of COVID-19. The highlight of this thermal shock jacket is the dry ice bags weighing 500g wrapped by a layer of insulation foam with a thickness of 1cm to prevent the ice from directly contacting the human skin and placed in a zip bag to prevent water, Fast cooling effect. Each net shirt is arranged with 4 ice bags in front and back to keep the net shirt balance. 1 set of thermal shockproof vest complete with materials made of mesh cotton fabric to make the process of heat diffusion between the body and the air inside the frame easier, 4 elasticated front and back pockets, each bag for 1 extra piece of insulation 1cm thick and 1 bag of dry ice 500mg. The weight is not too heavy to help doctors manipulate and move conveniently. After acceptance, the Traditional Medicine Hospital of the Ministry of Public Security evaluated the thermal shock jacket to be effective in 6-8 hours, enough for one shift for doctors and nurses, the hospital will quickly coordinate with units to produce large quantities, promptly serve health workers who are performing frontline anti-epidemic tasks. Major General Pham Ba Tuyen, Director of the Hospital of Traditional Medicine under the Ministry of Public Security, who directly experienced the thermal shock jacket, said: “After only a few days from ideation and product testing, the hospital’s leaders instructed to urgently check and accept to quickly put into production and distribute to health workers who are on duty of epidemic prevention in the provinces, especially Bac Giang and Bac Ninh”. On the afternoon of June 3, the Traditional Medicine Hospital of the Ministry of Public Security sent reinforcements to the field hospital in the Bac Giang epidemic center with more than 60 anti-heat shock shirts and many drugs to support epidemic prevention and control.

For example, recently, the research team of Dr. Dao Minh So, Head of Plant Breeding Department, Southern Institute of Agricultural Science and Technology, has just announced the successful breeding of a new rice variety SR20 with pinkish red color with many similar characteristics to the famous dragon blood rice variety. which has been lost. Share with PLO Dr. Dao Minh So said that in the process of breeding improved rice varieties, suitable for new farming conditions, the research team happened to create some colored rice varieties (pink, red, purple, black). . “Compared to ordinary white rice, this colored rice has a higher nutritional content thanks to these distinct colors,” said Dr. So. Red rice is being sold in the market. Photo: Quang Huy Talking more about this, Dr. So said, in terms of nutrition, colored rice is better than regular white rice based on two factors, namely seed characteristics and processing. “In terms of seed characteristics, compared to white rice, the nutrients contained in red, black and purple pigmented rice varieties will contain many biological micro-minerals such as iron, zinc, calcium, magnesium, B vitamins and minerals. The antioxidant content of anthocyanine is higher… Especially in red rice like SR20, the iron content will be higher than that of ordinary rice,” said Dr. So. Regarding the processing process, he said: “During the research on the color rice line, I realized that in order to retain many nutrients, antioxidants and sweetness of rice, rice should only be processed into a milled form. and the bran part, also known as milling, our goal is to turn this rice line into a daily consumer product like normal white rice, so when we bring this rice to the market, we still recommend it. Enterprises need to follow the processing method, so that when rice is served, it still has to achieve the highest nutritional value. Colored rice usually contains more nutrients than regular rice. Photo: Nguyen Ha According to him, currently on the market there are many types of colored rice, but these types of rice are often processed into brown form, ie whole grain rice. “These types of rice contain a lot of nutrients, but the rice grains will often be hard, not porous like white rice, so when using it, consumers often have to soak, rub and then cook, to create softness, so they are also picky.” . However, he also noted that, with all kinds of milled rice still intact, it is often damaged and moldy, so consumers should only eat where it is and buy it there. At the same time, with the processing of rice with the bran intact, it is necessary to have a safe farming process, otherwise pesticide residues or fertilizers will remain in the bran layer, causing harm to people. used when in use.

Member Chau Ngoc recalls, not knowing if it was because it was delicious, or because it was too poor at that time, but yogurt, even with some ice chips, still felt strangely delicious. “Even if I grow up, eat many kinds of yogurt, from countless brands, but for me, any traditional yogurt – the yoghurt tied in a pocket – the old taste – is still undefeated delicious.”, Ms. Chau Ngoc is touched To return to her childhood, Ms. Chau Ngoc shared her undefeated delicious baguette recipe. The finished product is, “biting the corner of the bag slightly, sucking it cool, sour, delicious and tongue-tied.” Resources: 1 box of female yogurt (unsweetened yogurt); 1/2 box of Ong Tho’s milk; fresh milk without sugar 600ml, use sugar-free type faster; Yogurt bag, elastic band; Clean pot for cooking; Hopper & spoon to scoop yogurt into cans; Styrofoam box Making: – Rinse thoroughly, rinse with boiled water and dry cooking and pouring utensils. – The female yogurt is left outside to cool down, and not soaked in a bowl of warm water. – Put fresh milk in a pot, pour condensed milk, dissolve, then put on the stove, simmer to prevent the milk from settling down and flammable, bring to a boil, turn off the stove. During the boiling process, the protein in the milk will be rearranged, and the fermentation process will also be more perfect. Pay attention to dissolve the condensed milk so that it does not settle to the bottom of the pot. – Wait for the mixture to cool down, about 38-40 degrees, then add the female yogurt and stir well. This is the ideal temperature for yogurt fermentation. – Strain the mixture through a fine sieve.. How to brew: Childhood yoghurt dish Clean the styrofoam. Cover the pot with food wrap, pour a mixture of 2 boiling, 3 cold water to cover 2/3 of the yogurt pot. Cover tightly, wait about 8-10 hours depending on the weather. If you want it to be more sour, take it a little longer. Absolutely do not open and do not move the styrofoam during the incubation process will cause the yogurt to separate. After the incubation time is up, take it out, pour it into a bubble bag and tie it up with an elastic band. Put the yogurt bags in the freezer and enjoy.

Kitchen interior details such as microwave handles, refrigerators… made from stainless steel can look shiny and shiny through photos. However, when going into daily use, dirt tends to accumulate very quickly on metal surfaces. It is easy to save stains, grease from the user’s hands. Therefore, it is recommended to choose metal products with matte colors. The pallet bed has a special style and is environmentally friendly, and the price is also quite reasonable. However, untreated pallet wood will be quite porous and an ideal place to store dust, bacteria… In addition, before being recycled to make beds, tables and chairs…, pallet wood may have been contaminated with toxic substances because it is used for many different purposes. Instead of a pallet bed, buy a regular wooden bed at a reasonable price in the market. Clothes racks are a popular interior trend chosen by many families. Shelves can be unsightly, look messy when you have no control over the amount of clothes you have, and it’s not easy to keep the room tidy. Many families choose projectors instead of televisions because they give the feeling that you are watching a movie in a theater. However, the projector needs a large, flat, and bright wall; at the same time you can’t see during the day because of too much light… The kitchen interior is completely black to make the space more luxurious. In fact, black requires special hygiene care. Therefore, you should choose a color with light or neutral tones to be safer. Interior designers often try to arrange furniture in the room in the most convenient way. They use a small sink with a high faucet to create comfort when washing large utensils. However, high faucets can cause water to flow and collect on surrounding surfaces. Rustic brick walls can create accents for the interior but are not necessarily the ideal solution. They have a porous structure, which can contribute to the appearance of mold. Thanks to its structure, the wall becomes a dirt magnet. Use ordinary walls so that you don’t spend a lot of time cleaning and cleaning. Many people love the design trend of installing shelves above the kitchen cabinets. However, the surface accumulates a lot of dust, which makes it take a long time to clean utensils when needed. Image source: Brightside Video: Students rent cheap accommodation in villas. Source: VTV24

1. Wheat flour 250g 2. 3 eggs 3. Sugar 200g 4. Baking powder 1 teaspoon 5. Fresh milk 50ml 6. Vanilla essential oil 1 teaspoon Steps 1. Beat butter and sugar well 2. Add egg, milk, vanilla 3. Add flour and baking powder and pour cake mixture into mold 4. Bake in air fryer Prepare materials 1. Wheat flour 250g 2. Eggs 3 eggs 3. Sugar 200g 4. Baking powder 1 teaspoon 5. Fresh milk 50ml 6. Vanilla essential oil 1 teaspoon Cake is a basic cake that is not only easy to eat but also easy to apply when decorating birthday cakes. If you don’t have an oven, you can still make pancakes in an oil-free fryer with the simple recipe below. How to make sponge cake with air fryer 1 Beat butter and sugar together Place butter and sugar in a bowl, beat with electric mixer until fluffy and smooth. 2 Add eggs, milk, vanilla Then add eggs, vanilla, milk and continue to use a whisk to beat well. How to make sponge cake with oil-free fryer 3 Add the flour and baking powder and pour the cake mixture into the mold Sift the flour and baking powder into the above mixture and mix well with a spatula. Brush a thin layer of butter on the inside of the pan, then pour the cake mixture into the pan. 4 Bake the cake in an oil-free fryer Preheat the air fryer at 180 degrees Celsius for 10 minutes. Bake the cake at 150 degrees Celsius for 30 minutes. Insert a toothpick into the cake if the toothpick is no longer wet, the cake is done. Take the cake out and let it cool for about 5-10 minutes. So with just a few steps, it’s not too difficult, we can make sponge cake with an oil-free fryer. This cake can be eaten right away or used as a cake base to decorate a cake! The finished product is also very “out of the box”. The inside is soft and moist, and very delicious! Using this sponge cake as the base of the birthday cake is perfect. I wish you success with how to make sponge cake with an oil-free fryer! According to the Vietnamese life

Resources Part of flour – Wheat flour: 480g; – Dry yeast: 10g; – Sugar: 15g; – Fresh milk without sugar: 400ml; – White salt: 08g; – Cooking oil (vegetable oil): 20g Potato filling – Potatoes: 05 tubers; – White salt: 01g; – Shredded chedar cheese: 200g; – Cake dressing: Eggs: 01 yolk and 1 tablespoon of cooking oil; – Sprinkle the cake: white sesame seeds, cumin seeds (if not available, replace with black sesame seeds) – Tools: 20cm long bread mold, flat spatula, hand whisk (if any). Making Step 1: Mix the flour crust Put warmed fresh milk in a large bowl, add 15g sugar, yeast, stir well. Then pour in the flour, mix briefly, add salt, mix well with a flat spatula and continue to add vegetable oil, knead by hand until the flour blends into a uniform ball, cover the dough to make the dough. rest for about 30 minutes. Step 2: Make the potato flour filling Potatoes are peeled, cut into pieces and boiled with 1 liter of water for about 15-20 minutes until they are soft, then take them out and drain the water or you can steam them. Mash the potatoes while still hot, then add in 100ml of fresh milk, mix well, then add cheese and a little white salt and mix well. Divide this multiplier into 3 parts. Step 3: Create potato flour cubes After the flour has rested for 30 minutes, bring the dough out and knead it gently by doubling the dough from both sides a few times, forming a rectangular dough and then using a dough cutter to divide the dough into 3 parts. Each part of this flour is rolled up and then rolled out by hand to roll the potato filling made in step 2. Roll the potato dough into a circle so that the flour covers the potato flour evenly. Then use your hands to flatten the potato flour block, put it in a baking tray lined with parchment paper, cover, and incubate for about 20 minutes for the dough to rise about 80%. Step 4: Bake the cake – Beat egg yolks with cooking oil, spread evenly on the surface of the potato flour block, then press down with your fingers to form equal holes on the surface of the cake, sprinkle sesame on the surface of the cake. – Turn on the oven at 180 degrees Celsius, preheat the oven for 10 minutes, put the dough mold in step 4 into the oven to bake for 20 minutes until golden. Take the cake out and enjoy it while it’s still hot. Good luck!

From the taste to the aroma of this dish, everyone is impressed. The broth has a sweet taste from the bones, “as a background” for the extremely characteristic salty taste of fish sauce. But thanks to the roast pork, fresh and greasy seafood, the vermicelli bowl is able to harmonize the flavor. The delicious Western noodle soup is when eaten with dandelion, water spinach, water lily. Thanks to the crispness and freshness of vegetables, the dish is easier to eat but does not make the broth thin or pale. Photo: Internet Western rice noodles are attractive in the heat and rich in flavor. (Photo: Internet) Da Nang seasoned vermicelli with fish sauce The dish is dry mixed, so you will feel the original flavor of the seasoning sauce mixed in each ingredient. Although a bit apprehensive at first, but when enjoying, that hesitation will give way to the salty taste of fish sauce, the fat of pork rolls and ears, a little bit of roasted peanuts and the sweetness of cucumber, raw price . Bun mam seasoning is easier to eat because the amount of fish sauce is relatively small, only faintly in the throat. The combination of boiled meat, pork ears, beef rolls… has made the bowl of vermicelli more diverse and colorful. Photo: Internet Da Nang seasoned vermicelli noodles are unique in the passionate aroma of Central Vietnam’s fish sauce. (Photo: Internet) Durian dishes sầu This list cannot be complete without durian. The tropical fruit has a passionate scent and a thick consistency that no other dish has. For the sweet team, this is a “extreme product”. Not only eaten as a common fruit, durian has countless variations, combined with other ingredients to create excellent snacks. This is durian tea, durian dumplings, fried durian, durian cheesecake… A whole culinary paradise like this is enough to prove how “heavy” durian makes diners. Photo: Internet Durian with countless variations, combined to form dishes “thousands of people love”. (Photo: Internet) Noodles with bean paste with shrimp paste Although “originating” from the North, in terms of popularity, vermicelli with shrimp paste can stand on par with Southern noodle dishes. Because when eaten with vermicelli or other dishes, shrimp paste still brings a unique flavor that is hard to resist. The bowl of shrimp paste must be mixed with sugar and kumquat (kumquat), cut a few slices of chili to have all the stimulating flavors of sour – spicy – salty – sweet. Flexible vermicelli, boiled pork leg meat that is both soft and fatty, hot fried beans… any ingredient when combined with a cup of fragrant fish sauce becomes twice as attractive. Photo: Internet It’s so attractive, but not everyone has the “courage” to try this dipping sauce for the first time. Instead, some people will use it with sweet and sour sauce. That’s why it is said that this is a dish that can divide the world into two factions. But once you have enjoyed the unique taste of shrimp paste, you will find that the sweet and sour fish sauce vermicelli is somewhat less delicious. The smell of shrimp paste is strong and strong, so many Saigon people feel shy when enjoying it. (Photo: Internet)

Making: Dissolve 15ml of fresh milk with 1/4 teaspoon of salt and 1/2 teaspoon of pepper or you can estimate, for every two eggs, add 1 tablespoon of fresh milk. Take another bowl, beat the eggs well, then add the milk mixture to the egg bowl, stir well. Heat cooking oil, sauté a little onion, pour in the beaten egg mixture and fry on low heat without covering the pot so that the eggs are slightly drained. When the eggs are almost cooked, you skillfully roll them up. In addition, there are some tips to make white dishes more delicious and beautiful: Fragrance creation: You crack the eggs into a bowl, add a few drops of white wine and fry normally. Alcohol both helps to remove the fishy smell of eggs and enhances the smell of fried eggs. Create porosity for eggs: After whisking the eggs, put the cooking oil in the pan, heat the oil and then add the eggs to fry. You can add 1/4 teaspoon of baking powder to the egg and beat it well for the same result. Create a beautiful yellow color: Before beating the eggs, put in a bowl 2-3 drops of lemon and 1 teaspoon of cooking oil. Beat the eggs until foamy, then add to the pan. The more evenly beaten, the more golden and spongy your eggs will be. Illustration. Some notes when eating eggs Eggs are often used in the family, however, eggs should not be combined with some of the following foods: – Pig brains: Combining these two together increases blood cholesterol, causing arterial hypertension, which can be life-threatening. – Soymilk: Soy milk is rich in animal protein, fat, carbohydrates, vitamins and minerals, but the protein in eggs can combine with trypsin in soy milk, causing the protein breakdown process to be hindered, reducing the rate of protein absorption. may cause inhibition of activity, affecting the digestive system. – Tea Tannic acid in tea leaves will combine with proteins in eggs to form tannic acid protein compounds that slow down the activity of intestinal peristalsis, cause constipation, increase the risk of accumulation of harmful toxins in the body. – Street: Many housewives when storing eggs have a habit of giving sugar. But the protein, the amino acid fructose in eggs, combines with lysine to form a substance that is difficult for the body to absorb. – Do not eat boiled or baked chicken eggs overnight, because nutrients and proteins are destroyed, which will degrade, lose nutrition and cause harm to health. – Do not put MSG (monosodium glutamate) in egg dishes. – Especially should not eat eggs with turtle meat. After eating eggs, you should not eat persimmon because it is easy to get food poisoning, acute gastroenteritis after 1-2 hours.

How to make banh beo is quite simple, fragrant rice is soaked soft, pureed, add a little salt, stir well with warm water, let stand for a few hours for the dough to blend, you can scoop each spoon of flour into about 1/3 cup , steamed in boiling water for a few minutes, the cake is cooked. Just like the banh beo cup in many places, the bowl of banh beo is quite large and has depth. The filling of the cake consists of cotton ball, deep-fried bread and onion fat and is served with a slightly sweet and sour fish sauce mixed together. Banh beo is best eaten when it is hot. Because they have to sell a large number of cakes, the owner must prepare the cakes in advance, after the guests arrive, the cakes are brought back to be reheated for a few minutes to enjoy. One of the ingredients that make up the soul of a bowl of banh beo is cotton balls, deep-fried bread and onion fat. Cotton scrub is made of pork, soft, dry and spongy fibers that look very pleasing to the eye. The taste of Phu Yen cotton rub is just right, not too sweet, not too salty. Particularly, after deep frying, the bread is made into small pieces, looking like each fat clove, yellow, greasy and very crispy. As for onion fat, although it is a small ingredient, it contributes to making the cake look more eye-catching and fresher. After completion, the cook will sprinkle some cotton balls, bread and onion fat on each cake, arrange in a large tray of about 10 cups and serve to diners, accompanied by sweet and sour fish sauce. The place that is considered by everyone to be the best banh beo in Phu Yen is at the foot of Nhan mountain. And Co Mai shop (old shop) is a shop selling banh beo which is considered to be the best in that area every day, attracting a lot of visitors. According to the owner, the shop has existed for more than 10 years and can sell more than 7,000 cups of banh beo every day. The shop is open around 4:30 pm to sell until about 9, 10 pm is sold out. The price is also relatively affordable, a tray of 10 cups of cake costs 15,000 VND. The shop is at peak hours around 6-8 pm, at that time the shop is quite crowded, so if you go at this time you will have to wait a bit. The price is affordable, the food is delicious and rich, making many diners eat a few trays of banh beo and still crave. (According to GiadinhNet)

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.

In this article, we will learn how to make traditional dumplings. Illustration. How to make simple dumplings at home Meat dumplings Ingredients (for 8 cakes) The cake crust + 1 teaspoon dry instant yeast + 1/2 teaspoon of sugar + 250gr multi-purpose flour + 1 teaspoon baking powder + 130ml of warm water + 1 small teaspoon of cooking oil + 50gr of sugar + 1 pinch of salt. The multiplication part + 200gr minced or minced lean shoulder meat + 10gr dried wood ear + 8 quail eggs + 1 handful of vermicelli + Dried onion + Spices: Seasoning seeds, fish sauce … Making Step 1: Kneading and brewing the dough + Before kneading the dough, making the filling, you need to process the yeast. Dissolve 1/2 tablespoon of sugar in warm water, sprinkle with yeast and stir gently, let stand for 20 minutes. + Use a large pot or bowl to mix flour, baking powder, salt, and sugar evenly. Create a hole in the middle of the dough, pour the yeasted water on top with some cooking oil. + Squeeze a few drops of lemon juice, knead the dough into a smooth, creamy mass. + After kneading the dough, incubate the dough for about 1 hour and a half, cover with a thin wet towel on the face to prevent the dough from drying. + Whenever you see double baking powder, you can use it. Step 2: Multiply + Ground meat marinated with spices, prepared dried onions. + Boiled and peeled quail eggs. + Wood ear mushrooms, mushrooms soaked in hot water to bloom, washed, chopped. + Vermicelli soaked in warm water to soften, cut short. + For wood ear fungus, shiitake mushrooms, and mixed vermicelli. Squeeze each staff with 1 quail egg, into 8 servings. Step 3: Make cake crust + Take the incubated flour and double it, knead a few times and divide into 8 small parts. + Thinly spread the small dough divided, for the filling to stuffing. + Fold the edge in a circle and pinch in the middle. + After molding the cake, let the cake rest for 30 minutes. Step 4: Steam the cake + Cook a pot of boiling water with a bit of vinegar for the white cake, boil it well, then put the cake in steamed, steamed for 25-30 minutes. + You can put dumplings in the cupcake mold to avoid getting sticky.

Berkeley Lab is pursuing negative emission technologies and related research to remove CO2 from the atmosphere. According to Jeffrey Long, senior scientist in the Berkeley Laboratory’s Materials Science Department, UC Berkeley Professor of Chemistry, MOFs are highly porous solid materials that act like a sponge. They are capable of absorbing large amounts of a specific gas molecule, like CO2. A special feature of MOFs is its high internal surface area. Therefore, if properly designed, a small amount of MOF can remove large amounts of CO2 from the flue gases produced during the burning of fossil fuels. “We have shown that MOFs can capture and release CO2, using a much smaller temperature change than is required by other technologies. This offers a great advantage over conventional methods of CO2 capture. Variations of MOF can be effective in removing CO2 from other gas mixtures, including biogas, natural gas and even directly from the air, ”explained Mr. Long. However, this expert emphasized, reducing the cost of direct gas collection is essential, because this process is extremely expensive. The cost of removing CO2 with such a technology is at 500 – 1,000 USD / ton. Therefore, Mr. Long said that in the future, researchers will create more efficient materials. As a result, it helps to reduce costs below 100 USD / ton. Besides, the main issue is the amount of energy required to regenerate the adsorbent. This means that the scientists want to release CO2 in its pure form. As a result, the material can then be reused to capture more CO2. “One of our research goals is to develop materials with high capacity, high capture rate, fast kinetics for CO2 adsorption and low regeneration temperature. At the same time, limit the co-adsorption of water so as not to waste energy on the desorption process “, Mr. Long said. According to the scientist, it is possible to find a way to achieve below $ 100 for each ton of CO2 removed from the air. However, scientists will have to do much of the research needed to achieve that. “We need to really rethink some of the ways materials are designed and understand how to manipulate things like delta-S (entropy) to adsorb CO2, so that less heat is needed to release CO2,” Mr. Long stressed.

“In the morning, I usually get up at 5am to water the plants to wash away the frost because the house is near the sea. During the day, I am busy with work, only at night do I have time to spend in the garden, ”she said. Red tomato garden on the terrace. Ms. Hoan has a small shop selling mannequins (jellyfish, coconut, jelly …) in the market. In addition, she also regularly provides this dish for weddings and restaurants. The first time the country implemented social gap due to the first Covid-19 epidemic (in 2020), she had to take a break from her business. Having free time, Ms. Hoan researched how to plant trees. She asked for land, foam box and bought seeds… started planting. The amount of land moved up too much, she had to tie the rope to pull it from the first floor to the rooftop. She also makes use of all the foam boxes or plastic buckets to make a place for sowing. The barrel did not punch the bottom, but the edge was about 20 cm from the bottom. After that, she punched a hole in the plastic can and put the can on the bottom of the barrel. The mouth of the can toward the edge of the barrel is chiseled, making a way for water to drain, helping the roots to clear, and less soil wasting. This woman also takes advantage of vegetables, tubers, leftovers and the peels of tubers and fruits to put in barrels, pour the soil on top, then water the rice … to form a green manure mixture. Thanks to this fertilizer, the plant grows very well. “Initially, I intended to only grow herbs, cucumbers to serve the needs of the family and sales, but unexpectedly after 2 years, my garden had all kinds of vegetables, tubers, fruits and flowers”. In particular, her overhead garden resembles an octopus tomato (like a Russian tomato) grown in foam boxes. Every day, this woman cut off old leaves, obscuring leaves to focus nutrients on the fruit. “Tomatoes like vermi-compost and kitchen waste composting microbiological compost. I also water clear lime water, add some NPK when flowering and small fruit,” she said. “Tomato trees are wrong because the roots have to eat a lot of soil and manure to grow fruit. I stack 2 foam boxes on each other, poke holes in the bottom so that the roots penetrate the roots down to absorb nutrients. For gardening experience, I often watch and read the experience of growing trees online. Seeing what makes sense, I will start to experiment, ”she added. Thanks to the right techniques and devotion of the garden owner, up to now, her garden has made many people admire. Many friends and neighbors asked about how to plant and apply for seeds, Mrs. Hoan happily shared. “Before, I just sat selling, didn’t move much. Since working as a gardener, I often have to be active, my health and spirit are much better than before, ”she said. Ms. Hoan’s husband is a guard, and the children are busy studying, so Ms Hoan takes care of the garden. Every day I don’t have time to go to the terrace, I miss the garden again. “Later, when my children graduate, I will quit my current business. With a lot of time, I will take care of the garden and enjoy my old age ”, she added. See some more pictures of Ms. Hoan’s rooftop garden: The owner of the garden is 50m2. Tomato season is ripe. Ripe red tomatoes. In addition to vegetables, tubers and fruits, her garden also grows a variety of flowers. The large amount of vegetables, tubers and fruits prevents her from going to the market to buy and also provides ingredients for her to cook dishes for sale.

Having a passion for planting trees and seeing that on the hot terrace, she decided to cover the green for shade. She went to the online tree planting associations to learn from experiences. “I chose to grow melons because my family likes to eat and this plant gives fruit fast,” she said. A corner of the garden on the terrace of Ms. Ngoc Anh. At first, Ngoc Anh bought seeds at the supermarket and planted about 20 foam boxes, watering them manually. But when she gave the fruit, she found that the melon was very light and could only be used for drinking water. Besides, the manual watering took her a lot of time. “In the morning, I struggled on the terrace to water, pollinate flowers… In the afternoon, I ran home from work to pollinate and was scolded by my family for being too“ mortal ”, she said. After that, Ms. Ngoc Anh decided to find different varieties of melons (Vietnam, Japan, and Korea) to sow seeds. At the same time, she also designed the rig to save area and labor effort. “I consulted on the internet, then measured and bought materials and asked my husband to help with the assembly. Because it is self-made, the cost is quite cheap and in just about a week, the staging for planting trees has been completed ”. “If you plant plants in a foam bin, the water that flows out will seep into the terrace floor. A few seasons later, thanks to the suspension system, we overcame this situation while saving area and time for watering and fertilizing. The garden is always clean, the tall truss system looks more beautiful, ”she added. Currently, her terrace garden has more than 100 pots of melons of all kinds such as melon, green melon, watermelon … Each type she planted 2, 3 rows to eat not to get bored. In addition, she also took care of dozens of pots of roses, purple corn, bitter melon and fruit trees, grapes, apples … In addition to fruit trees, she also planted a lot of roses. “I usually spend 2 hours in the morning taking care of the garden. When it comes to the stage of pollination and fruit hanging, I have to get up earlier because I am afraid I will not have time to go to work at the company “, she said. “The garden does not have many bees and butterflies and many different fruits, so I am afraid of bees, butterflies pollinate all the time, so I self-pollinate. After that, I wrapped it to avoid the golden flies, then left hanging … “. In the first few cases, Ms. Anh shared, regarding fertilizers, she used chemical fertilizers. After that, she learned how to grow organic. Currently, she composts fish manure by herself, banana manure (for sweet fruits), custard-apple fertilizer … After that, she runs it on the watering system so that the plants can be absorbed regularly and save time on fertilizing the garden. “I think the matter of nutrition and the way of care will determine the outcome. Nutrition for plants in each stage will also be different, ”she said. In order to have large, well-rounded melons, Ngoc Anh has a secret that is to focus on collecting pollen for melons when the tree has grown from 10 to 12 leaf axils, usually keeping only one fruit on the tree. This season is the main season so she planted more than 100 melons, normally she sows about 40, 50 trees. “Every half a month, I grow new varieties of melons to have melons to eat all year round. Depending on the variety, about 60 to 90 days can be harvested, ”she said. Vegetables and fruits harvested from the garden were too much, the family could not eat them all, Ms. Ngoc Anh brought to her friends, colleagues, relatives … At weekends, she spends all of her time in the garden weeding and cleaning. Her husband supported his wife to plant trees, but when he saw that she was too passionate about the garden, he joked: “Wife cares more about trees than husband.” “You want me to plant less to have time to relax and rest,” she added. See more pictures of Ms. Ngoc Anh’s garden: The garden has all kinds of melons. The results obtained after each melon crop. Ms. Ngoc Anh also planted dozens of persimmons Purple corn and suffering.

Resources: 1kg large peaches A pinch of salt. 1kg of white sugar 2-3 lemons. Glass jars (if large, only one will be needed and small ones will require more quantity) Large wooden spoon or soup ladle Making: Peaches wash through a turn of water and then soak it with dilute salt water for 10-15 minutes. During this time, bring the tools and jars to soak as above with hot water to sterilize them. You remove the peach in the basket to dry out the water. Then peel the peaches off, remove the seeds and cut the peaches into small pieces. The same is true for glassware and containers, so let the water dry out. If you want faster, you can expose them to the sun. Lemon squeezed out the juice and filtered out the seeds. Put the peaches in the blender, and the peach smoothness depends on your liking. After grinding, put all peaches in a pot, put on the stove and heat over medium heat. You put sugar in and remember to stir it evenly and continuously. When you feel the paste is thick, thick and drained, turn off the heat and add lemon juice. Stir well so that the lemon is evenly absorbed into the peaches. You let the peach jam cool and then scoop into each glass jar, tightly close the lid and put in the refrigerator to use gradually. Pickled peaches Resources: Peach: 1kg Sugar: 0.5kg Note: If you want the pieces of yellow peaches, you can choose both brown sugar and white sugar in a 1: 1 ratio. Making: Step 1: Preliminary processing of peaches After picking peaches, wash the peaches under the tap water. Cut the peaches into pieces, where they are cut, soak the peaches in salt water so that the peach pieces won’t get dark, they will look very bad. After that, you will peel the peach peel, it may take a bit of effort, but it will not darken the peaches. After cutting, you will peel, peel any pieces, then soak them in salt water. Step 2: Win the road After you finish cutting peaches, you win a little sugar with a little water until the sugar is yellow, pour water and sugar and bring to a boil. Measure out enough water to fit the jar you intend to contain peaches, and the sugar depends on your taste. But if you sweeten it, your peaches will be more infused. And the sugar water you will use later on to make tea, so don’t worry about excess. Step 3: Complete how to make pickled peaches After boiling, you pick up the peaches from the bowl of tangled salt water into a pot of sugar water and boil until the color turns clear, take it out and drop it into the bowl of ice water. Pour peach sugar pot into the jar that you have prepared to soak peaches. You put peaches in the jar and pour just enough sugar water to prepare the peach face, the rest you can store in the refrigerator to use gradually to make tea. Honey grilled peach Resources: Fresh peaches 4 Fruits Butter 80 Gr Honey 2 Tbsp Fresh milk ice cream 150 ml Cheese 250 Gr Vanilla 1 Tsp Almond 1 Tbsp Making: Turn on a 180 degree C oven. Choose 4 ripe peaches, rinse, and drain. Cut peaches in half, then peel the seeds out. Place each piece of peach in a baking tray. On the peach, put the chopped butter. Next, sprinkle honey on the peach. Place the peach tray in the oven for 20 minutes.
While waiting for the peaches to bake, make the cream mixture. Mix 250g cheese, 150ml whipped cream and 1 teaspoon vanilla in a tub, then refrigerate them. Put peaches in a plate, scoop up the cream mixture, sprinkle with almonds. Peach ice cream Resources: – About 8 peaches, peeled, seeded, cut areca zone. – 400g sugar. – 2 tablespoons of flour. 1/2 teaspoon salt. – 3 eggs, filter the yolks and beat them. – 500ml whipping cream (whipping cream). – 1 tablespoon of vanilla extract. – 1 liter of whole-cream fresh milk. Tools to use – Egg beater. – Blender. – A small pot. – 1 large bowl. Making: Step 1: You mix peaches with 200g of sugar, let soak for a few hours for the peaches to soften and the sugar can melt. You add sugar and peaches in a blender until you get a smooth, liquid mixture. Step 2: Use a small pot, add 200g of sugar, a little salt and 3 eggs and flour and cook over low heat, while stirring until the mixture is cool. Step 3: When the mixture has cooled, add whipped cream and vanilla essence until the mixture becomes fluffy. Step 4: Pour milk into the pureed peaches into the bowl, mix well until the cream is smooth. Step 5: Put it in the freezer for about 1 hour and then pour it into the ice cream maker. If you are not using an ice cream maker, you can also put it in the ice cream mold and then in the freezer of the refrigerator. About 2-3 hours, you take out the island once again and do it continuously about 2-3 times, the ice cream will be delicious. TB (Synthetic) Photo: Collectibles

One secret to making fried eggs soft and creamy is fresh milk.

Mix 15ml of fresh milk with 1/4 teaspoon salt and 1/2 teaspoon of pepper and beaten eggs. Or estimate by formula for every 2 eggs, add 1 teaspoon of fresh milk.

Break the eggs into the bowl and beat well and slowly add the milk mixture. Stir the eggs and milk together into a homogeneous mixture.

Put oil on the pan. Add scallions and non-aromatic. Then, pour the eggs in and fry over low heat to allow the eggs to cook slowly. When the eggs are nearly cooked, you pull cleverly rolled up to make an egg roll.

Beat eggs with water

Adding 1-2 teaspoons of water to beat eggs will help make a difference in the dish. The addition of water slows down the ripening process of the eggs, increasing the cooking time, helping the molecules in the eggs to relax more. As a result, you will end up with a softer fluffy egg than the conventional way of frying.

Illustration.

Add baking soda to the eggs

First, beat the eggs thoroughly, put the eggs up and foam. Then, put the pan on the stove and add the oil. At this point add 1/4 teaspoon of baking powder to the egg bowl and stir well. Put the eggs in the frying pan right away.This is a way to make the eggs more spongy, double or triple the size of the conventional frying method.

Add butter to fried eggs

You add butter to the egg and beat it to make the egg smooth and creamy when frying.

Add lemon juice to the eggs

Adding 2-3 drops of lemon juice to the egg makes the fried egg softer, has a characteristic aroma and is a beautiful yellow color.

Add wine to eggs

You break the eggs into the bowl, add a few drops of white wine, stir and fry as usual. The wine will help eliminate the fishy smell of the eggs, making the dish more fragrant. Make sure you get a signature scent.