Sugarcane juice inherently has a simple sweet taste, later mixed by many people with different types such as Saigon people or adding kumquat to make sugarcane juice more delicious. Today, many people also mix it with many different types: coconut milk, pineapple juice, strawberries, orange juice and sugarcane juice for a nutritious drink. 1. Sugarcane juice with coconut milk You may have heard of sugarcane juice with coconut milk, this is a pretty famous beverage in My Tho. Sugarcane juice with coconut milk has the sweet and fatty taste of coconut milk, the cool natural sweetness of sugarcane juice, and adds a few chewy coconut fibers to ease the pain in the mouth. To prepare the best amount of coconut milk, you should buy grated coconut from outside rather than pre-packed and squeeze the juice. Put cane juice (cane juice must be fresh and sweet) and coconut milk in turn into a blender, press the button to run the machine for about 30 seconds to get a fresh coconut milk cane dish. Putting sugarcane juice and coconut milk in the blender instead of putting it in a glass and just stirring helps to blend the coconut milk with the sugarcane juice better, and above all, you will feel the full flavor of this drink without being too much. material separation. What’s better than a breath of cool coconut milk on a hot day? 2. Fragrant sugar cane juice This fragrant sugarcane juice may be a bit new to Saigon people, but Westerners are very familiar, they often call it pineapple juice. Besides sugarcane juice with coconut milk, fragrant sugarcane juice is also a variation of the people of My Tho, Tien Giang. The effect of pineapple is also one of the reasons why people use aromatic juice in this aromatic sugarcane juice such as enhancing energy, supporting digestion… Buy fragrant, clean, use only 1/4 piece of fragrant. 1/4 piece of pineapple you cut, slice and squeeze to get aromatic juice or you can puree chopped pineapple and squeeze out the juice. Also add sugarcane juice and aromatic juice in a blender like sugar cane juice with coconut milk, wait for about 20 seconds. When enjoying this fragrant sugarcane juice, you also need to pay attention to some cases of people allergic to pineapple (swelling of lips, cheeks or tongue when eating pineapple, increased blood sugar …) to be able to enjoy Enjoy this fragrant sugarcane juice to the fullest. 3. Sugarcane juice with orange juice Have you ever enjoyed orange-squeezed sugarcane juice? Both cooling and very nutritious, the sweetness of sugarcane juice along with the characteristic sweet and sour taste of oranges make this summer drink more perfect. Oranges for making sugarcane juice should be selected yellow oranges to ensure moderate sweetness, squeeze orange juice. However, you can completely use oranges if you like the sour taste more. Put cane juice and orange juice in the blender (add 1 teaspoon of honey/sugar syrup if using oranges to adjust the sweetness accordingly) for about 20 seconds. Sugarcane juice with orange juice is also one of the drinks that are beneficial to the body, because oranges have a lot of vitamin C to add essential minerals, the taste of orange juice will make many people fall in love. 4. Strawberry cane juice Not only can be combined with coconut milk orange juice, sugarcane juice can also be combined with strawberries to produce a drink that is so delicious that it is irresistible. The taste of traditional sugarcane juice mixed with the wonderful sweet and sour taste of strawberries not only helps to cool down, delicious but also helps the body strengthen resistance. Strawberries soaked in diluted brine, washed and cut into 4 small pieces for easier blending. Put the cane juice and 2 small strawberries into the blender, with this strawberry combination, you should grind longer than the 3 recipes above so that the strawberries are pureed and blended with the sugarcane juice more evenly. The amount of strawberries depends on the weight of each fruit, if the strawberry is too big, you only need to use 1 fruit to avoid when grinding with sugarcane juice overpowering the inherent flavor of sugarcane juice. You can improve your health by combining sugarcane juice with fruits. Besides refreshing your own drink taste, you also help your family enjoy 4 new and more delicious sugarcane juices on this hot summer day.

Sugar should never be omitted when marinating meat, that’s what you need to remember. Usually when marinating meat, we only care so that the meat is rich and fragrant. So what you are interested in is salt, fish sauce, monosodium glutamate, seasoning, and sugar, depending on the dish or as you like. However, few people know that sugar not only helps balance the spices, but also makes each piece of meat sweeter. Therefore, add sugar to marinated meat dishes to make it more delicious. Of course, in addition to sugar, don’t forget MSG, seasoning, which helps to neutralize the seasoning and also makes the meat more sweet and rich. Try to marinate enough time for the sugar to soak into every fiber of the meat. Marinated with beer Beef, pork, after being cut into bite-sized pieces and marinated with spices, you put in a little beer, leave it for a few minutes before stir-frying. In this way, fried, braised, grilled or stewed meat will be softer, more fragrant and especially sweeter. For chicken, after cleaning, you soak the chicken with water mixed with beer for 20 minutes, then steam or boil, the chicken will also be more fragrant and sweet. For braised and braised pork dishes, after cooking for meat, instead of using water to pour ginseng on the meat, you should use beer. This will help the pieces of meat become more fragrant, more attractive and even sweeter. Do not cook the meat too thoroughly Overcooking causes the meat to release a lot of water, the fibers are dry, fibrous and the meat loses its inherent sweetness. Therefore, when stir-frying, boiling meat, you should only cook until cooked. How long is the cooking time of meats to ensure that the meat is cooked enough but still safe? You can refer to the standard time as follows: – For pork: Boil or braise meat 20-25 minutes; Fry the meat for 10 minutes on each side; Stir fry meat for 5-7 minutes. Note: For stir-fry dishes, usually you will stir-fry the pork first, then pour in vegetables or other dishes. If the cooking time of these ingredients is too long, you can stir-fry the cooked meat first and then transfer it to a plate. Continue to stir-fry other ingredients until almost cooked, then pour in the pork. This way you usually apply with beef, but pork is also recommended. For chicken: Boiled chicken for 15-20 minutes, simmering and turning off the heat to braise for 10-15 minutes can take it out. Braised chicken requires 10-15 minutes. – For beef: Stir-fried beef for 3-5 minutes is poured into a plate, braised beef is soft for 20-25 minutes. Stir-fry/stock with vegetables with sweetness Carrots, mushrooms, onions, young corn, sugarcane, white radish, pineapple… are vegetables that have a sweet taste, during the cooking process, they will release sweetness into the water and so the pieces of meat cooked together will become should taste better. Therefore, when cooking meat with many other ingredients, you should choose at least one ingredient with sweetness to make the meat more juicy. For dishes that need more time to cook, such as stewed stock, you should apply this trick to make the dish rich and attractive. KN (th)

Normally, fresh lotus is bought if stored in the refrigerator for only a few days, it will become dull and reduce sweetness. If you freeze raw seeds, they will be confused and not delicious. But steaming is 100% fleshy, fragrant white, not dull, very convenient because when you need to eat tea, it cooks very quickly. How to choose to buy fresh lotus seeds To choose the freshest lotus seeds, you should buy the lotus right after it is picked. Because at that time, lotus seeds were still on the lotus and you could freely choose delicious and quality lotus seeds. You can buy Hue lotus is the best. Dried lotus seeds are not as delicious as fresh lotus seeds, and lotus seeds everywhere are not as good as Hue lotus: The seeds are round and juicy, fragrant and tender, cooked until golden brown. Loose, but still whole, not crushed. Intense sweet taste. How to preserve fresh lotus seeds? Wash the lotus and pick up the leftover citta, let it dry! 1. Boil water with a little salt, drop lotus (washed and drained) into quick blanching for 3 minutes. Turn off the heat and let cool for 2 more minutes. 2. Prepare a large pot of water to drop lots of rocks. When the lotus is ripe, take it out and drop it in a bowl of ice cold water, then rinse it with ice cold water several times to cool it completely. Note: Do not stir while the lotus is still hot to avoid crushing the seeds. After blanching, immediately soak in ice-cold water for the lotus to get rid of its viscous and not darken. 3. Drain the lotus into a basket or tray, drain completely. If the lotus is dry, it will be stored in a sealed container. When inserting the memory box, press the lid of the box to release the most air in the box before closing the lid completely. After blanching, lotus is still shiny, pale yellow and fragrant. Take out to dry. Each time you cook, just take out the right amount to use, no need to cook too carefully, cooking quickly is enough. Dried lotus for frozen storage box.

Therefore, eating watermelon helps prevent cancer, improve the heart, reduce muscle pain, improve digestion….
However, to choose a watermelon with a juicy and ripe red taste, not everyone knows. You can refer to the ways below to choose delicious standard pickles! Shape To choose a delicious watermelon, you can first observe the shape of the watermelon. When buying melons, you should choose the ones that have a round shape, matching head and tail. These are evenly ripe melons. As for the large and small tail fruits are often unripe and not delicious. Melon stalks Unlike other fruits, when buying people choose a fruit with a fresh stem, especially with watermelon, you should choose fruit with a withered stem because those are juicy fruits. If the stalk is green, it is possible that the melon was picked early and not yet ripe, and will not have the highest sweetness. Juicy melons will have a small, withered stalk, the more curly the better. Weight When choosing watermelons, pick them up and feel the weight. If you see a watermelon that is smaller and heavier, and holds it firmly in your hand, it is an old, succulent fruit, so it is very sweet. If the melon is lighter than your estimate, do not choose it because it may be a thick, spongy, unappetizing melon. Melon with stinging bee marks When buying melons, you should choose fruits with brown stains or bee stings because those are the fruits that have been in contact with the pollinator of the flower many times. The more pollination, the sweeter the melon. Melon bottom The bottom of the melon is the part of the melon that comes into contact with the soil during growth. Delicious melons will have a yellow (or cream) bottom. Besides the color, you need to observe whether the bottom is recessed or not. If the bottom of the melon is concave, the deeper it is, the sweeter it is. Melon peel The watermelons have a round and glossy skin, especially the black stripes (on the body of the melon) clearly show that the melon has a thin skin, red flesh. Test it by gently pressing the peel with your hand, if it feels firm and firm, it’s a delicious melon. And if the hand feels soft, it may be because the melon has been damaged inside due to being dropped or bumped during transportation. Based on the sound of slapping watermelon When buying melon, many people often clap their hands on the melon. When patting, if it makes a thud sound, that melon is old, delicious, and sweet. If it makes a popping sound, it’s an unripe melon, but it’s rotten inside, and you shouldn’t buy it. Xiao Bao (Synthetic) Photo: Collectibles

Materials need to prepare: – Watermelon: 1 fruit – Jelly powder (can use white flute or gelatin): 1 pack – Water and diameter: The amount depends on the sweetness you want Doing: Step 1: Watermelon, cut in half, then use a spoon to scrape off the intestines and put them in the bowl. Pick up the seeds, remember to keep the melon peel. Step 2: Use a blender or press to make a puree of melon. Step 3: Filter off the pulp to get water only. Step 4: Mix jelly powder with sugar and water according to the ratio of flour package and desired sweetness. Step 5: Boil the jelly for about 5 minutes and add the watermelon juice prepared and stir well. Let it cool for about 5 minutes, then pour the mixture into the melon peel in step 1. Step 6: Put the agar in the refrigerator in the refrigerator compartment until the jelly is frozen and can be eaten. You can cut the jelly into pieces like when adding melons or according to your preference. Watermelon ice cream Resources: – 1 lemon – 1kg of watermelon – 100g Sugar – 150ml of water Doing: Step 1: Scrape the intestines of the melon, then grind them to get the water to remove the residue. Step 2: Lemon squeezed water. Add the sugar and lemon juice to the mixture. Step 3: Pour the mixture into the ice cream mold and leave it in the freezer compartment of the refrigerator for about 4 hours to have the cool, sweet and fresh watermelon popsicles for a hot summer day. Watermelon salad Resources: 300gr of watermelon 6 mint leaves 30ml lemon juice Cheese Olive oil Spices: Salt, pepper Doing: Step 1: Preliminary processing of raw materials Watermelon peeled, cut into small pieces, remove seeds, put in a bowl. Wash and cut mint leaves. Step 2: Mix salad Dissolve 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon pepper in a cup, stir well. Put watermelon, mint leaves, cheese in a bowl. Pour the mixed lemon juice mix well, mix gently. Watermelon juice Resources: Watermelon: 2 medium sized pieces, about 200 grams Fresh milk: 150 ml Condensed milk: 2 tablespoons Salt: 1/5 teaspoon of coffee Fresh lemon: Prepare ½ fruit c Sugar: 2 teaspoons of coffee Ice: 1 bowl Making: Watermelon: Peel off the green skin and the white pulp. Once the peel is finished, slice the watermelon into thin slices. At this point, you will filter out the watermelon seeds (if any). If you choose seedless watermelon, you can skip this step. Fresh lemon: Squeeze 1 teaspoon of lemon juice. Note that the lemon seeds must be removed or the watermelon juice will be bitter when it is ground. Ice: If you have chosen shaved ice, you can leave it as it is. If you do not have shaved ice, before that, you crush the ice smaller to not affect the blade as well as make the smoothing process faster. For a delicious watermelon smoothie with milk, the process of putting the ingredients in the blender is also very important. You need to determine what to remove first, what to leave later or the watermelon smoothie will not be smooth and even. First, you put the shredded ice on the bottom of the jar. Next, you layered the cantaloupe. After arranging the melon, you add condensed milk and lemon juice to the mix. Finally, you pour the milk into the bowl and then cover tightly. Turn on the blender low and gradually increase to grind. When the smoothie feels smooth, you turn the camera on in low mode and then turn it off. Pour watermelon smoothie into a glass and enjoy. TB (Synthetic) Photo: Collectibles

District 5, a part of the area that Ho Chi Minh City people call Cho Lon, is the place to keep many unique cultural, culinary and architectural features of the Chinese people. This is also the location of many restaurants serving Chinese dishes in a nostalgic atmosphere, taking diners temporarily away from the bustling atmosphere of normal days. I choose to enjoy my meal Ngan Dinh restaurant, located on An Duong Vuong street. The staff took me to the pre-set table, lying right the window, looking down at the bustling five-wheeled circle below. Here, I admire the “show” of Beijing roast duck skin which is famous in the Chinese culinary community. Cuisine is an important aspect when people mention the culture and history of a country or region. Beijing roast duck, for example, is the pride of Chinese cuisine in the world. The dish was born in the Ming Dynasty, about 600 years ago. In the royal kitchen, roast duck is created and perfected by the best chefs from all over the country. After the fall of the Qing dynasty in 1911, royal chefs began opening restaurants around the capital and bringing recipes for Beijing roast duck outside the Forbidden City. Delicious dishes quickly appeared in the meals of the elite at that time. The process of making Beijing roast duck requires skill. Chef Li Suen Wai, who has more than 20 experiences, directly cooks this dish in the kitchen. He said that the duck selection stage is the prerequisite for a good, bad and standard product or not. Duck is raised for about 65 days, weighing about 2.8-3 kg, ideal for cooking. With that number of kilograms, the duck skin after roasting has enough thickness, fat and the most delicious taste. The roasting process only takes about 45 minutes, but before that, the duck has been marinated and allowed to air dry overnight. The dish derived from the royal family still remains aristocratic when it requires elaborate and time-consuming preparation. There are no exceptions, the “phase burning” not only detracts from the spirit of the dish, but the taste is also affected more or less. First, the duck is plucked, off the organs, and washed with water. The whole process must ensure the skin is intact. “Many people come to the restaurant just to enjoy Beijing roast duck skin with crepe, so be very careful,” the chef noted. Duck is thoroughly marinated with some familiar ingredients, including five flavors, salt, anise, fragrant leaves, pepper … The chef inflates the air into the duck body, making the skin separate from the meat. The dry skin determines the crispness of the final product. Next, the chef heats a mixture of water, vinegar, and malt candy to lightly rinse the duck. The mixture acts as a glaze with sugar from malt and vinegar acids to help the duck dry quickly and absorb taste. The chef hangs ducks on the hook of the automatic rotary oven located in front of the restaurant, where diners can easily observe them moving inside. As mentioned, the spinning takes approximately 45 minutes. This is the reason why Chinese restaurants always advise customers to book in advance if they want to enjoy roast duck to the fullest without having to wait long. Just before being served, the duck is quickly poured with boiling oil to make the skin hot, crispy and possess a beautiful honey brown color. I choose a three-course roast duck menu, including duck skin wrapped in crepe, fried duck with noodles and duck bone in soup. Leather is always served first and at the table. I call this cut duck skin “performance” because the chef is so proficient, manipulating quickly and precisely when taking each thin, square skin layer into the plate. He starts with the neck, cutting steadily at an angle until the skin is completely separated. Duck is served with scallions, long sliced ​​cucumbers and crepes in small rolls, barely enough for two bites. Once the best skin has been removed, the chef continues to make the noodle stir-fry. Li Suen Wai quickly cuts the meat separately, so that diners don’t have to wait too long. You know, emotions when eating are very important, having to wait too long makes us less excited and excited, which directly affects the experience of the person enjoying it. In a modern kitchen space, always busy, the sound of cooking, the sound of footsteps walking around, Li Suen Wai focuses only on her large pan. He turned on the stove, added water and used a cleaning broom. When the pan is dry, a certain amount of oil is poured, followed by noodles, duck, chives, shiitake mushrooms, carrots and seasoned with salt sugar, seasoning powder … Without removing any of the duck, the chef processes the soup with the final ingredient, bone. The dish is still cooked on a multi-purpose round pan. You can even steam, fried, boiled, braised, stewed, cooked soup, smoked and even roasted nuts on this amazing item. Very quickly, the dish is brought to the table, where diners are eager to discover the Chinese taste in the heart of Ho Chi Minh City. Enjoying the duck skin wrapped in crepe is indeed an enjoyable journey that I can even describe my feelings in detail. Biting the first bite, the teeth and tongue touch the soft, soft, sweet taste, then almost immediately meet the thin but crispy duck skin, melting quickly in the mouth. The cucumber and scallions are responsible for neutralizing the whole dish, making it cool. And it would be flawed if I ignore the rich sauce that makes the flavor different. The thick, sweet, savory and aromatic hoisin sauce is created from the individual recipe of each restaurant. The dish scores in the contrast between soft, chewy and perfect crunchy, each ingredient has its own mission, to satisfy fastidious diners. The duck skin is almost exclusively enjoyed with the other two dishes on the menu. The striking color of the duck plate fried noodles impressed me first. Next is the taste, the duck meat is moderately tough, spice-absorbing combined with the thin but not dry noodles, scallions, chives, carrots, crispy lumpy. In the third dish, the rest of the duck is cooked together with tofu, vegetables, and you can see the ginger flavor spread in your mouth, the broth in the separate bowl is also rich, sweet from the bones. I finish my meal by sipping my hot tea as the chef suggested: “Like most Chinese dishes, diners should use hot tea when enjoying Peking Duck to reduce the oil in the recipe. eat and cleanse the body “.

This is a particularly important step. To have a delicious meal, the ingredients always need to be fresh and hygienic. When choosing crabs, the secret is to choose those that are firm, when squeezed on the lower abdomen and tomorrow does not see rickety, soft. After buying, put it in the freezer or ice basin to let the crabs get cold, then whether you cook it right away or cook and let the next meal, the crab will still retain its sweet taste and nutrients. . After about 10 minutes, the crabs are lethargic, not moving, then take them off, cut the lanyard and use an old toothbrush to scrub and clean the shell. Photo: Internet Photo: Internet This is a small but extremely effective secret that not every mother knows to cook delicious steamed crab. Because when put in too cold, the crab will shrink, the more sure will be. Don’t be afraid of crabs moving so you cannot clean the whole baby and when you steam it, you will not be afraid of them because of the heat, they will struggle and break the more. Steamed way Put crabs in the steamer in the direction of them (belly down, apricot up), no need to add any seasoning because crabs have the salty taste of sea salt, adding spices will make the crab water lose its sweetness. and still salty. Add a few branches of lemongrass and crushed ginger and steam together to make the crab fragrant and less weld when eaten. Photo: Internet Large lighter, steam about 7-10 minutes after boiling water, turn off the heat (at this time crab has turned red and thanks to the heat absorbed by the hard shell, the meat is cooked inside). Do not steam too long lest crab lose its substance. Enjoy hot to prevent crabs from being fishy and most delicious. Photo: Internet If you do not eat all, want to leave the next day, put the cooled crab in a sealed box and store in the freezer. You should not buy crabs and put them in the freezer the next day to be processed into dishes, seafood is not like livestock and poultry, they should be eaten fresh to keep both nutrients and flavor. best. If you let the crabs freeze, they will have less meat, and when eaten, the crab will be very rickety.

When shopping for grapes, you should choose large grapes, large and succulent grapes. Or, you can choose clusters with sparse and few fruit. If the grape still has chalk clinging to the outside of the skin, the bunch of grapes is still fresh and delicious.

Illustration.

Appearance: Choose soft grapes, stretched skin without bruising. Do not choose waxy grapes with a strange odor or grapes with irregular, speckled skin

Fruit stalks: Choose grapes that are fresh and soft that won’t dry out.

Color: For green grapes, choose fruit with a cool, smooth, dark green skin. Black grapes choose fruit with purple black or light yellow skin.

For raisins

You choose grapes based on 4 criteria: Round seeds; dried; has bright colors and tastes good.

• Round seeds

Grapes have large, soft seeds, do not choose too flat fruits.

• About the dryness

To check if grapes have a guaranteed dryness, you can check by picking up a small handful of grapes and then holding it again. When you release your hand, if the grape leaves, it will be a delicious grape. In contrast, the grapes stick to the clusters of wet, poor quality grapes.

• Bright colors

Choose raisins made from green grapes when eaten, will be crunchy and have a beautiful, more attractive color. – About the taste

This factor is quite easy, you can taste, delicious raisins are grapes with sweet taste, characteristic aroma, no sour taste or strange smell. If the grapes are dark, the fruit is weak, when the fruit feels like it is not dry, it is a poor quality grape.