The United Nations Department of Economic and Social Affairs tweeted: “Today, we cherish the memory of a true food hero. Chinese scientist Yuan Longping has freed millions of people from hunger by breeding the first hybrid rice variety. He died today, at the end of the year. 91 years old, but his legacy and mission to end hunger will continue.” Singapore’s South China Morning Post published a report entitled “People pay tribute to Yuan Longping who helped China get rid of hunger”, and mentioned that the United Nations praised Yuan Longping for his contribution to food security and poverty eradication. Japan’s “Nikkei Asian Review” issued an obituary for Yuan Longping. The article stated that for more than half a century, Yuan Longping has been committed to the research and development of rice breeding in order to increase food production and has made great contributions to solving China’s food problems. The “New York Times” published a long article reviewing Yuan Longping’s life, saying that “the high-yield hybrid rice he developed in the 1970s has greatly increased the output of Asia and Africa and saved countless lives.” “Yuan Longping’s research has made him A national hero, he is also a symbol of China’s pursuit of science.” The Associated Press reported that Yuan Longping and his team have cooperated with dozens of countries and regions around the world to solve the problems of food security and malnutrition. The hybrid rice developed by Yuan Longping “helped feed our world”. The Associated Press also reported on Yuan Longping’s contributions in his later years. “Even in his later years, Yuan Longping did not stop researching. In 2017, he cooperated with the Hunan Academy of Agricultural Sciences to cultivate a low-cadmium indica rice for areas suffering from heavy metal pollution. , Which reduced the cadmium content in rice by more than 90%.” The British “Independent” stated: “The high-yield rice varieties he developed have helped feed people all over the world.” The “Independent” also cited information from the World Food Awards, the highest international honor in the field of agriculture, as Yuan Longping’s The work helped China realize the transition from food shortage to food security within 30 years. The German “Daily News” praised Yuan Longping and said: “Ensuring that people all over the world can eat has been Yuan Longping’s main goal for decades. In China, this goal has been basically achieved, and now the agricultural scientist who died at the age of 91 The research done has made a significant contribution to this. Since the early 1970s, the special rice varieties cultivated by Yuan and his research team have significantly improved food yields.” The “Daily News” also mentioned that in 2018, Yuan Longping said in an interview with German Television One (ARD) that all of this stemmed from his “dream of enjoying the cool under the sun”. He told reporters: “In this dream, We saw huge rice, the ears were as luxuriant as a broom, and the rice grains were as big as peanuts. We lay under these huge straws to enjoy the cool.” According to the report, by the early 1970s, most biologists in the world He agronomist believes that hybrid rice breeding is not feasible. But Yuan Longping used his research to prove to the world that it can be successful, and became a scientific hero in China because of hybrid rice. Source: Science and Technology Daily

This unique dish is called Paan, or many others are Fire Paan, appearing in India since 1972, ie, it has existed for more than 49 years now. To make Paan, the Indians used a very familiar ingredient in Vietnam, betel leaf. After being cleaned, betel leaves are placed on top of a mixture of spices, mukhwas (dill seeds coated with colorful sugar), dried fruit, and sugar. After the spice mixture is added, people will roll the betel leaf, or leave it as is, and pin some dried cloves and then burn it with fire. The fire only turns on the gas, so there is no need to prepare anything complicated. And after the fire has burned enough, the seller will quickly roll the burning betel leaf into the customer’s mouth. This is a sight not for the faint-hearted. However, Indians consider this a common thing because they are used to this dish, even they are addicted, so sometimes they have to wait in long lines to buy. Surely many of you will wonder if putting fire in your mouth like that is hot or burning? The heat is of course there, but maybe only to the extent that the body can withstand it, but it doesn’t cause burns because the fire after entering the mouth will turn off immediately. The most obvious evidence is that almost everyone who enjoys this dish is unharmed, on the contrary, they feel delicious and want to enjoy it again and again. In particular, according to recorded documents, this Paan dish in India is also considered a cure for many diseases such as coughs, colds and headaches, in addition, this dish also helps freshen breath and increase blood pressure. strengthen health. A Paan shop owner in India shared: “ Some people get scared as soon as they see this dish for the first time. But they all try once. It doesn’t have any side effects and it’s very safe and won’t hurt anyone “.

Here are 3 ways to make the simplest banana ice cream Make banana ice cream with a blender Illustration. Resources + 2 bananas + 2 teaspoons of cocoa powder + 2 tablespoons peanut butter + Half a bowl of roasted peanuts pounded + Fresh milk Making You just need to put all of the above ingredients (except roasted peanuts) in a blender, puree. Pour the ground mixture into the box to prevent the freezer for 6 hours. After the banana ice cream has hardened, sprinkle some peanuts on top to be used. How to make banana ice cream Resources + 3 ripe bananas + 250ml of coconut milk + 4 teaspoons of flour + 200gr desiccated coconut + 100gr of roasted peanuts and crushed + 4 teaspoons of condensed milk 1/4 teaspoon salt Making + Put coconut milk, flour, salt, condensed milk in a pot, turn on the stove to simmer, stir well until the mixture dissolves homogeneously, then turn off the heat, let cool. + Put each fruit in a plastic bag, press down flat. + Apply the original mixture on both sides of the pressed banana, add shredded coconut and sprinkle with a few peanuts. + Put the stick in the middle, wrap the plastic bag used to press the banana before then put it in the compartment for 6 hours to complete. How to make banana ice cream Resources + 4 bananas. + 200 ml of yogurt. + 100 ml of coconut milk. + 100 ml of fresh milk. + 50 ml of condensed milk. + Roasted peanuts, crushed. + Shredded coconut rice. Making + Cut banana into thin slices lengthwise, one fruit cut about 4 slices is just right. + Roasted peanuts, pounded, smashed Put the bananas in the box, 1 layer of banana, 1 layer of thinly roasted peanuts, on top is the layer of roasted peanuts and sprinkle with a little grated coconut. + Mix yogurt, fresh milk, condensed milk, coconut milk in a large bowl, mix well then pour into the banana box arranged. Shake gently to spread the milk evenly throughout the box. + Close the lid of the box and keep the refrigerator from freeing for about 6 hours. + When you want to eat, just take it out for 1-2 minutes for the ice cream to separate from the box, cut into small pieces to taste.

Photo: Trang Tura. Prepare: 400g pork rump lean, so you should buy fresh meat early, and the finished product will be delicious. 150g pork fat (cut the pomegranate seeds to prevent freezing for 3-4 hours, making it more viscous and cohesive when grinding, fresher meat). Delicious fish sauce: 1.5-2 tablespoons of rice. Salt soup powder: 1/2 teaspoon of coffee (salt sauce depending on the taste of each person). Ground pepper: 1/2 teaspoon of coffee. 3-5 crushed ice cubes (making the meat more sticky and fresher when you grind) How to make silk rolls : Meat grind up to about 5 minutes. Photo: Trang Tura. Put all of the above ingredients in the blender, if the blender is small you can divide it into 2 batches! Grind up to about 5 minutes until the meat turns smooth, shiny and creamy, stop (should not be grinded too long, it will turn the ball). Photo: Trang Tura. Then put the meat in the tray, take the wooden scoop, apply some cooking oil and spread it over the surface to help smooth the meat surface, then put in the oil-free fryer. You fry the silk rolls in an oil-free fryer at a temperature of 150 degrees, within 30 minutes to finish. Photo: Trang Tura. Oil-free fryers can be replaced by steaming or using the oven. When will be extremely attractive and delicious! You can eat it hot or cold. Invite readers to watch the video “Fluttering a price of 1 million only a few dishes, not both rice and sticky rice”. Source: VTV TSTC.

The bowl of noodles has white noodles, a thin layer of raw shrimp, fragrant broth with seafood and a little onions, cilantro, and pepper. When eating, diners have to stir the shrimp cakes to cook evenly and mix the sauce from kumquat, salt, chili, and sugar to taste. The noodle bowl is impressed not only by the sweetness of the fresh vermicelli but also by the richness and chewiness of the seafood rolls, the spicy flavor of the dipping sauce. Photo: Tolunguyen. Herring salad is a dish with bold flavor of Phu Quoc island. The harmonious blend of raw fish meat with onions, purple onions, grated coconut … makes anyone experience delight. Enjoying the salad with rice paper, raw vegetables and dried coconut is highly appreciated by gourmets. Photo: Popăn.vietnam. Mackerel cake in Phu Quoc has a taste that is not mixed with anywhere else. The taste is sweeter and richer thanks to the preparation of fresh mackerel. In addition to the pieces of mackerel and fish ball, the bowl of banh canh has a rich broth from the bone and minced pork to awaken the taste buds. Photo: Nomnompaleo. The cake is made from wheat flour with many flavors of the cake such as coconut, green beans, taro … The cake has a soft sweetness, so it doesn’t create a feeling of boredom. This gift shows the sophistication and ingenuity of the local people, and is praised by many tourists and chosen to buy them for their loved ones after each trip. Photo: Tramanh.9591. The combination of thieu fish, fish sauce and Phu Quoc pepper and the sun and wind makes the typical piece of dried thieu fish of the island city. Dried fish in Phu Quoc has a soft fragrant meat, not chewy, not fishy, ​​so it is suitable for you to buy as a gift. Photo: Kikishop0203. Khai Hoan Phu Quoc fish sauce is announced by the Vietnam Record Organization in the list of 100 gift specialties (2020-2021). The mixture of fresh anchovies and sea salt is put in a barrel and kept for 12-15 months. The fish sauce with bottled fish sauce makes it convenient for visitors to buy as gifts. Photo: Quynh Danh. Trom latex is a type of latex filtered from the tree, very good for the liver. Pus Trom is mixed with jaggery with a bit of seeds to create a sweet taste. This is a refreshing drink that helps visitors cool off and dispel the summer sun on the pearl island. Photo: Daisy_quyen.

* Resources Banana cake with coconut milk is eye-catching, fragrant and irresistible (Photo: Thuy Tran) – Porcelain bananas: 10 large sweet ripe fruits (if not, should make 4 Affrica bananas). – Yellow sugar: 80g – Condensed milk: 100ml – Fresh milk without sugar: 150ml Coconut milk: 100 ml – Peanuts ready to crush: 40g Multi-purpose flour: 100g Chicken eggs: 2 fruits Ingredients and baking steps (Photo: Thuy Tran) – Butter 50g (10g to coat) Vanilla, honey, and 2 spoons of white wine. – 1/2 pack of Backpulve for sponge cake (if there is no problem). – 1 old bread about 50g. Put the bananas on the stove and stir fry, on medium heat until the bananas turn a little reddish brown (Photo: Thuy Tran) * How to make the banana – Banana peeled, chopped about 3mm, mixed lightly with 80g brown sugar and 2 tablespoons of white or colored wine. Overnight is best, otherwise leave about 3 hours for the sugar to dissolve into the banana. – Put the bananas on the stove and stir fry, let the medium heat until the banana turns slightly reddish brown (pay attention, just stir, gently shake the banana). * How to make the dough – Get the bowl, cut the old bread out. Add in flour, condensed milk, fresh milk, crushed peanuts, coconut milk, 40g melted butter, 1 little vanilla, 1/2 pack of Backpulve, 2 eggs. All stirring well for a smooth, viscous mixture. – Prepare a round 30 cm, or square cake mold. At the bottom of the mold cut a piece of parchment paper, around a butter or non-stick oil. – Arrange bananas in a layer at the bottom of the mold, retain a beautiful number of bananas enough to cover the surface. The excess banana and thick sugar mixture are then put in the flour and stir well. – Pour all of the powder evenly in the mold. Place the rest of the banana on the surface, gently press. * Bake – Turn on the oven hot 160 degrees, leave for 15 minutes. Put the cake to bake in the middle, heat under high heat for 80-90 minutes depending on the oven. Melt 1 teaspoon honey and 10 grams butter. Take out the cake, the cake is golden, then quickly brush the honey butter on the surface. Put in the oven for 5 minutes to make the cake shiny, the reddish brown color is very beautiful. The soft, natural sweetness of a ripe banana combined with the fat of the coconut will appeal to the children immensely (Photo: Thuy Tran) * So complete a batch of banana cake fragrant, beautiful reddish brown color. The cake to cool, put in the refrigerator, the cake will eat the best. The cake is soft, the natural sweetness of ripe bananas combined with the fat of coconut, creamy butter, fragrant peanut, vanilla, milk.