That day, I was treated to potato porridge cooked with snakehead fish. The difference is that, the cook also “ballasted” (seasoned) to add one or two tablespoons of delicious fish sauce to the porridge pot to add flavor, before sprinkled with onions and pepper. At first, the pot of porridge gives off an attractive aroma quite similar to rice flour cake soup. But when you taste it, you can clearly feel the bold and light sweetness from cod fish fat and the characteristic sweet aroma of fresh cassava roots. And strangely! It seems that, when swallowing porridge, people immediately feel that the nutrients are “running” there. After drinking a bowl, the person was sweating profusely, so refreshing. Nutritious, easy to digest, hybrid porridge with tapioca soup. In particular, this porridge is not served with vegetables. In particular, this porridge does not need accompanying vegetables. If it feels bland (pale), add a little fish sauce with dangerous chili peppers, it will be very harmonious. When the weather is hot, people are sluggish, so they can easily lose their appetite. However, whenever someone invites me to drink cassava porridge, I am extremely interested. Because it is strange and easy to digest. This dish can be eaten as a filling or as a soup with cold rice in the main meal. More luxurious, add a pot of braised goby with pepper or braised fish sauce with lots of fat and dotted with small dried shrimp, half the size of a chopstick. How much rice! When you eat it, you will feel the sweet, dark and light taste from copper fish fat. The “hybrid” soup of the southwestern countryside, can be cooked with a few copper fish (small, perch, choke) or a bunch of shrimp and shrimp to add sweetness. There are places, even more “playful”, cooked with bamboo chicken or young chicken. So the more I think about it, the more I love the noodle kitchen! Because in order to have the above-mentioned quality soup, the most important requirement is that there must be fresh tapioca, the form that has just been spit up is the best. Old potatoes, will reduce the characteristic sweetness. In particular, the “young” cassava variety planted in 3 months for harvest is more useful than the “old” variety, it takes 6 months to grow the tubers to be large enough. Because the tubers of the 3-month-old potato are always sweet and fragrant. Of course, cassava can be processed into many other delicious dishes, such as: grinding it, rolling it into a curry ball or pouring it into a little sweetened condensed milk pressed into a mold like a printed cake to be grilled over charcoal fire or wrapped. little cakes, steamed silkworm cakes… Shredded cassava ingredients for curry. However, still not as deeply impressed as the “hybrid” soup just described. Because this dish, not only strange and nutritious, but also makes the writer nostalgic about the interesting porridge and soup dishes he has tasted. It’s like, a thin line between really good porridge and soup. And even happier with souls that are always full of a memory of the countryside with the kitchen, the noodles… the fluttering! How to cook “hybrid” tapioca porridge with snakehead fish or chicken is basically as follows: Peel and wash the raw cassava, divide it in half. Half sliced ​​thinly, minced. Cut the other half into large, medium-sized pieces. When the water is just warm, add the minced noodles first and let it simmer. Next, add the rest of the tapioca. Clean snakehead fish, cut into long slices, the size of three adult fingers, drain. Drop the fish into the pot at the same time as the large chunks of potatoes. Soup, cooked fish, then take out. Wait to cool. Drain the lean meat, remove all the bones. Next, put about 1/3 of the amount of fish that has been poached back into the porridge pot, to make the porridge more sweet. Or cook with chicken, cut raw chicken into bite-sized pieces, marinate: salt, sugar, monosodium glutamate about 15-20 minutes before. Fry until golden brown with a pinch of purple onion, lightly stir-fry the chicken and then put it in the pot of porridge/potato soup. Finally, season to taste with common spices: sugar, salt, monosodium glutamate. And most importantly, sprinkle a pinch of finely chopped fresh green onions with a few teaspoons of aromatic pepper powder. Articles, photos: Ta Tri

Sweet squid combined with spicy chili sauce creates an attractive dish. Materials to prepare: – 1 squid about 369g – carrot – onion – zucchini – Scallion – 1 tablespoon vegetable oil – 1 teaspoon sesame oil Sauce Ingredients: – 2 tablespoons Korean chili sauce – 1 teaspoon chili powder – 1.5 tablespoons soy sauce xì – 1 teaspoon sugar – tablespoon corn syrup or 1 teaspoon sugar – 1 teaspoon minced garlic – 1 teaspoon minced ginger – 1 teaspoon sesame seeds – pinch of black pepper Doing: – Put all the ingredients for the sauce in a small bowl and mix well. – Clean ink. One hand grabs the body and head of the squid. Pull outward with a light twisting motion. The ink tip and internal parts will slide out easily. You can also use a fork or spoon to loosen the insides of the ink. Remove ink skin. Cut squid into rings about 1.9cm (or slit the body and cut into bite-sized pieces of squid 1.9cm wide, 5cm long). Do not cut the squid too small because when cooking the squid will shrink. Cut the tentacles into equal lengths. – Mix squid with spice mixture and marinate while preparing vegetables. – Finely chop the onion. Slice the zucchini and carrots into thin slices 5cm long. Slice the scallions to 5cm long. – Put the pan on the stove. Pour oil into the pan. Let the fire be high. Place the carrots, onions, zucchini, peppers, and green onions in the pan. Quickly sauté the vegetables until they begin to wilt, about 2 minutes. – Push the vegetables to the sides of the pan. Place the marinated squid and remaining sauce in the center of the pan. Stir-fry until the squid rolls and turns milky (about 2 minutes). – Stir well for vegetables and squid to infuse for 1 minute. Drizzle sesame oil on top. (Do not cook too long or the squid will be tough). – Pour spicy fried squid on a plate. – Eat spicy fried squid with rice.

Lisa was given a very feminine white shirt by her mother, combined with a lovely bow tie on her head. In particular, Ha’s mother also “buys” an additional accessory, which is a unique pair of glasses for her daughter, making it even more attractive netizen “panic”. Lisa was dressed in a beautiful scarf by her mother, with eyewear accessories that looked very cute. According to the singer’s share, Lisa was dressed up by her mother but only walked in the house because she was doing social distancing. “Get dressed, walk around the house, sunbathe, swim, and then go to sleep. Do you think she’s too old?” , voice A whole heaven of love witty update about a girl’s day. Lisa looks like a child supermodel. After only a short time, a series of photos of little Lisa got fan heart release vehemently, some even likened the “little princess” of the Ha Ho family as beautiful as actress Audrey Hepburn. “I say it’s not fancy, the same style as Ha’s mother” “Lisa is so stylish today” “Princess Lisa is so pretty, Mom Ha” “You’re getting prettier every day” “Child supermodel is here and nowhere else… sweetie Lisa” “Put on something that’s luxurious than everyone else’s”,… The “stylish lady” of the Ha Ho family – Kim Ly was vehemently released by fans. Not only showing off photos of her daughter Lisa, both lovely and charismatic, Ha Ho also revealed that she will release a series of photos of Leon “borrowing glasses” of her sister posing for photos: “Can you wait until the afternoon to see a picture of Leon borrowing Lisa’s glasses, can you imagine his face?” . After looking at the luxurious “lady” Lisa, netizen eagerly waiting to see Leon’s “comedy” when borrowing her glasses. Ha Ho promises to release a series of photos of Leon “comedy” with his sister’s glasses. Photo: IGVN The Instagram account created by Ha Ho specifically for her children has attracted more than 344k followers in a short time. The singer often updates the images, clip by Lisa, Leon and even Subeo. Much netizen said that every day, she had to visit the twins Lisa and Leon because she was too “infatuated” with the cuteness and slyness of the two little angels. Hoang Minh According to IGNV

In one photo, the 7x actress was just a little girl at that time, wearing a t-shirt and white shorts, short hair, slim and petite body, especially her long straight legs. . She looked straight into the camera, smiling brightly. Next are the card photos, even though they are yellowed and of poor quality, they cannot hide Chau Tan’s bright face. Finally, there are two photos when Chau Tan is an adult, but still retains his innocence and clarity. The similarity in the photos is that the beauty is always smiling, even though there are only pictures with a slight smirk. The contours of Chau Tan’s face when he was a child were not much different from the present. Since childhood, Chau Tan has radiated positive energy. The baby card photo of the beauty born in 1974 caused a “storm” in the online community because it was too cute. Netizens constantly praised the beauty of the beauty of “Painting”. Everyone agrees, she is ready from a young age, the more she grows, the more beautiful she is. Chau Tan’s beauty makes people look pleasant, delicate, natural, fresh and full of positive energy. Chau Tan is bigger and more beautiful and delicate. Her big eyes, small face and slim body make her always look younger than her real age. Currently, at the age of 47, Chau Tan is still associated with the title of “ageless beauty” of Chinese showbiz. Not only beautiful, Chau Tan is also respected by his colleagues because of his top acting talent. It can be said that her name is a guarantee for the quality of the works that she participates in, from television to film. Currently, when he is almost 50 years old, Chau Tan is still a “monument” of both the beauty and talent of C-biz.

With her round eyes and pretty lips, Lisa really deserves the title of “Living Doll”! Here are the times BLACKPINK’s Lisa stunned the audience by her lovely doll-like appearance: Lisa’s features are so perfect, it’s hard to believe someone so beautiful is real. Lisa’s perfect smile and rosy cheeks are too cute, which has made many hearts not only men but even women have to praise. Honestly, Lisa doesn’t even need makeup! Her doll-like beauty still shines even without makeup. Lisa can go from being soft and cute to being a total baddie! While her beautiful doll-like features make her look soft and gentle, Lisa can also create a edgy look, with a completely different personality. No matter what angle you are looking at Lisa, she always looks beautiful. Lisa can completely damage the hearts of beauty with this cute but charming appearance! She looks like a living doll! From her makeup to her braids, Lisa proves that she looks great in any style. Lisa and her doll-like appearance can go with any hairstyle! It’s hard not to get caught in her eyes! They really add to Lisa’s doll-like beauty. Lisa can totally create a edgy look with her doll-like appearance! She is literally perfect with gorgeous eyes and amazing skin. Lisa with light makeup and casual outfits accentuated her innocent image. Whether on stage or in real life, Lisa is so beautiful. Lisa’s adorable cheeks definitely add to her doll-like features! Even her little bun is so cute! Not everyone can have green hair, but Lisa completely cut this look. Even when appearing at the airport, Lisa can still impress with her sweet appearance.

And when you come to the sunny and windy land of the Central Highlands, do not miss the opportunity to discover the name that sounds scary but shows the cultural identity here, which is the deep pupa. Illustration At the beginning of summer, when the rains begin to fall, the Central Highlands region eagerly awaits this food. The caterpillars clinging to green leaves in the upland fields are considered an attractive specialty, they are processed into many unique dishes by the people here. Illustration This type of worm has a dark green color, a smooth stem that often clings to the leaves of the cassava plant. When the large round worms gradually pull the cocoons into pupae, it is also time for people to catch them to enjoy their unique flavor. It is not difficult to harvest deep pupae, just bring a plastic bag or bamboo mat and shake the branches, the worms will fall, sometimes full again. Illustration In the Central Highlands, people enjoy this dish in three ways: stir-fried, boiled and eaten raw. Those who like the thrill of biting into their round, plump pupa with their fleshy, greasy taste will often eat them raw. More sophisticated, then lightly fried and then sautéed with fish sauce and spices to add a different fatty crunch. Boiled deep pupa creates a highlight with a sweet, fatty and attractive taste. Illustration Illustration Although the pupa is rustic, it is loved by many diners. Even city people are not afraid to buy this highland specialty with the price 2-3 times more expensive than usual. Illustration Each year, the season of deep pupa appears very short, so whenever there is an opportunity, the Central Highlands people take advantage of this delicious and unique flavor. Gradually, the dish has become part of the culinary culture here.

Miss Universe Vietnam 2019 Nguyen Tran Khanh Van is making many Vietnamese fans proud when participating in this year’s Miss Universe contest and entering the Top 21. One of Khanh Van’s confessions touched many people while in the US. that is: “When I’m away, I appreciate and miss the dishes of my hometown.” She said that she craves the most is the food her mother cooks. In the past, Khanh Van once praised her mother for being a very good cook, and during the previous epidemic season, she stayed at home to help her parents cook rice, learning to cook from her mother. Thanks to her mother, the Miss, born in 1995, was taught many “secrets” of processing as well as how to taste spices. Khanh Van used to cook with her mother in the kitchen with traditional dishes such as bitter melon soup, pork ribs and sautéed broccoli. She also works hard to clean up for her parents. Perhaps thanks to that, Khanh Van was once praised for showing off her cooking skills on television. In a food-related gameshow led by Truong Giang, Khanh Van tried her hand at making duck. The team with Khanh Van has Hari Won and singer ST, while the friend team has Lam Vy Da, Tuong Vi and Will. Thought the advantage would be in favor of the team with 2 seniors, while his team Hari Won could not cook, but Khanh Van reversed the situation. Looking at Khanh Van juniors processing, Hari Won had to say : “How can you be so beautiful, but you’re so good? It’s amazing to have a daughter like me!” OFFER Later, Truong Giang also said: “Miss is so beautiful, but so good, Hari!” Hari Won even more admired: “ I don’t know why, fictitious!” Khanh Van together with Hari Won and ST made duck dish on television. Miss Thai taro to cook with duck. Taro is peeled, washed with water to clean, usually cut into bite-sized pieces about 2 fingers thick. While Khanh Van’s ST teammate struggled to chop ducks. Truong Giang helped chop ducks when he saw that the male singer was not proficient in this stage. Indeed, there is a “professional chef” Truong Giang to help, a few knives are enough to handle the chopping of ducks. Khanh Van marinated with spices. Duck to cook chao can be marinated with minced garlic, minced shallot, chili paste, monosodium glutamate, seasoning and sugar. Miss said that Southerners like to eat sweet, so they add a little more sugar, but it’s still moderate. As for Lam Vy Da’s team, they gave 10 tablespoons of sugar to make everyone think… cooking tea. Khanh Van calmly cooks while the team “disturbed”. That’s why Truong Giang is good at cooking, so I have to praise this talented little sister. Khanh Van put the duck on the stove to stir-fry and absorb the spices. Then she put it in a pot of water to cook. Add the colander to the pot. When the duck is cooked, add the potatoes and cook for about 15 minutes. Finally done, Khanh Van’s team scooped out a bowl and presented it. More specifically, besides the duck bowl, Khanh Van team also decorated a cute “duck in the garden” above the bowl of vegetables and banana flowers. The duck dish of Khanh Van team was praised by the judges for being delicious and beautiful. While Lam Vy Da’s team lost the position because the duck was cooked as sweet as… taro! Khanh Van has had the opportunity to make her brothers and sisters and the audience admire more because of her bravery, although she rarely shows off her cooking. Refer to details on how to cook duck with chao: Resources: 1/2 duck Delicious chili sauce 400 gr Taro 300 gr Boiled fresh bamboo shoots 200 gr Fresh vermicelli 200 gr Vegetables served 200 gr (Water spinach, celery, banana flower…) 1/2 cup ginger Garlic 3 cloves Purple onion 2 pieces White wine 2 tablespoons Cooking oil 3 tablespoons Seasoning: Salt, sugar, seasoning, monosodium glutamate, pepper Processing: Processing duck meat To remove the fishy smell and clean the duck, when you buy it, you apply salt on both the inside and outside of the duck. Then, you use 1/2 crushed ginger and 2 tablespoons of white wine to rub all over the duck for 3-5 minutes and rinse thoroughly, drain. Next, you cut the duck into bite-sized pieces about 2 fingers. Prepare other ingredients Garlic, red onion peeled, smashed, chopped. The accompanying vegetables pick up the old leaves, the root vegetables take the young part, wash, soak in dilute salt water for 15 minutes, then rinse with water and take out to dry. Taro peeled, washed with water to clean, cut potatoes into bite-sized pieces about 2 fingers thick. Soak the potatoes in a bowl of cold water to remove the plastic and not darken. Soak for about 20 minutes, then remove and drain. After the taro is drained, you put the pan on the stove on medium heat, add 2 tablespoons of cooking oil, wait for the oil to be hot, put the potatoes in and fry for 5 minutes, then take out, drain. Fresh bamboo shoots are washed, then boiled briefly and cut lengthwise with a knife, with a thickness of about half a finger to taste. Marinated duck meat You marinate the meat with minced garlic, minced shallot, 1/2 jar of delicious chili sauce (about 400gr), 1/2 teaspoon of MSG, 1 teaspoon of seasoning, 1 tablespoon of sugar. Note: Chao is already salty, so when marinating and cooking, you need to season it just enough to avoid the dish being salty. Mix the meat mixture well and marinate for about 30 – 60 minutes for the duck meat to absorb the spices. Cooking duck You put the pot on the stove on medium heat, add 1 tablespoon gradually and add the duck meat and stir-fry for about 10 minutes for the duck meat to hunt and absorb the spices. Then you add 2 liters of water and simmer for 30 minutes until the duck is cooked, then add taro, cook for another 15 minutes and add bamboo shoots. You seasoning add 1 tablespoon sugar, 1/4 teaspoon salt, 1 teaspoon seasoning, 1/4 teaspoon pepper, you taste the seasoning to suit your family’s taste and then turn off. a kitchen. When eating, you scoop the duck into a bowl, eat it with fresh vermicelli or rice, water spinach, water spinach and ginger fish sauce or dipping sauce. The duck dish is delicious and eye-catching, with soft sweet duck meat soaked in spices, rich broth, adding the fleshy taste of taro, the characteristic chao is very delicious.

Braised cod fish on the fire. PHOTO: CAM THUU According to the residents along the riverside, in the past, the Ve River, the section through Hanh Thien commune, had a lot of fish and shrimp. In the rainy season, the fish goes to the field. Then, after the flood, the local and local trawlers came back to put the nets on stakes, and then two people holding a rope with many shells waded in the field. Pulled fish is brought to sell at the district market. As for the people in the area, when they go to store fish, they bring it back to the warehouse with ginger leaves to eat with rice, both delicious and warm. The riverside residents know by heart the experience of “shrimp walking in the twilight. Fish go to dawn”, so in the evening go to catch or at dawn go to put hooves on the river. The catfish, perch they brought to the market to sell, while the ditch fish, carp and river shrimp with long claws were brought to sell to the owner of the rice shop. After buying fish, the owner washes the fish with salt and then marinates it with fish sauce, pepper, onions, chili, garlic and especially fresh turmeric for about half an hour. Then, put the pan on, pour in the peanut oil to reduce. Then pour in the fish, cook the rim for a few tens of minutes and the fish is cooked. Braised cod is easy to make, but different in that it is marinated for the hunting fish and when the fish is cooked evenly, then seasoned with salt and fish sauce to taste so that when enjoying, you can feel the full flavor of the homeland. The fatty taste of fish, the bitter taste of fish intestines and the aroma of fresh pepper, onion and turmeric. Therefore, some diners after enjoying the fish dish ordered another bowl of rice. Many diners are too familiar with the famous braised cod fish here when entering the restaurant, they order one for each person to eat to their heart’s content. While having a meal, combining braised fish with vegetable soups, eggplant, and pickled vegetables is even more delicious. After eating, drink a bowl of fresh tea and then find an empty shop to choose a hammock to swing. The wind from the river, from the fields is like caressing the skin, dispelling the hot sun of the hot summer afternoon. And no appointment, but everyone remembers, when returning to Nghia Hanh, they all enjoy a meal with a country flavor, with braised cod fish at Chieu Anh restaurant.

Yet the family meal of Thu Uyen (22 years old, Hai Duong) is delicious every day. The secret lies in the skillful cooking hands of this 9X girl. It’s not a taste of seafood, it’s simply a daily dish, but anyone who enjoys Thu Uyen’s skill in cooking must also praise the delicious taste. Recently, on the Kitchen Love Association, Thu Uyen’s extremely beautiful and eye-catching summer rice trays received thousands of shares after being posted. Thu Uyen shared: ”My family is a family of 3 generations but making a menu for everyone is not difficult, grandparents can eat most of the dishes, so I arrange a tray of rice with enough for 1 soup, 1 savory dish or stir-fried vegetables. , pickles and fruit”. Observing Thu Uyen’s rice trays, it is easy to see that each tray includes 1 soup, 1 salty or stir-fried braised dish, sour food and dessert fruit. Each tray of rice that Thu Uyen cooks will be for 6 people to eat. “My family consists of 6 people but I don’t eat much, so the food preparation and cooking is very simple and fast. I use ingredients that are suitable for the whole family’s taste, easy to buy, easy to prepare, fast and convenient” – 9X said. According to Thu Uyen, the cost of each meal she makes is only about 100,000-150,000 VND. In particular, she focuses on cooking low-fat dishes, increasing the processing of soups, especially crab and sour soup to make it easier for everyone to eat. In addition, she often changes the menu so that people don’t get bored. The vegetables that she uses for processing are usually grown by her family or bought at the house of an acquaintance who has clean vegetables. Because she cooks all simple dishes, it only takes about 45-60 minutes for Thu Uyen to be in the kitchen. The dishes need to be simmered for a long time, she uses the rice cooker for quick and convenient. When receiving many compliments from everyone, Thu Uyen feels very happy. She shared that she could cook like that because she learned from her parents. Since childhood, she has enjoyed delicious meals cooked by her mother and father. “ When I was a kid, I was very clumsy, but I don’t know why until now I am passionate about cooking. Learn how to cook and then learn how to decorate food beautifully. Every time I cook, I feel comfortable and happy. And the result is delicious food for the whole family to gather happily at home meals “. For me, the family meal tray is happy and full. It’s not just delicious dishes but just simple dishes, but when everyone in the family sits down to eat a meal together after a busy working day, that’s happiness.” Uyen confided. Author’s Corner: Thu Uyen is the author of the above delicious rice tray series. She is 22 years old, currently a student at the Faculty of Tourism, Hanoi University of Natural Resources and Environment. 9X’s hobbies are cooking and reading. Nguyen Tinh Photo: Collectibles

Thuy Anh – the wife of singer Dang Khoi has long been admired by many women for her good housework. Sometimes, the family has a party full of luxurious dishes like a restaurant. Recently, Thuy Anh made netizens “craving” when she shared about her family’s “Delicious Chinese-style black pepper crab with fleas”. Dang Khoi’s wife said that this dish she learned from a famous crab shop chef in District 5. According to her, this is a restaurant that has been around for more than 30 years, at its peak years ago, one day it sold. both 600-700 crabs. In the past, there were not many restaurants like now, this crab shop can be called a specialty restaurant. Singer Dang Khoi and his wife. The “delicious and burnt” crab dish was introduced by Thuy Anh. “The black pepper crab dish is easy to make and the ingredients are simple. The first time I made it at home, it was delicious and identical to the store. Home made is clean and the crab I choose is also better quality, cheaper price. “, hot mom Thuy Anh said. Thuy Anh also “generously” shared the recipe so that many women can make this “specialty” crab dish at home. In the pictures, it can be seen that Dang Khoi also participated in processing with his wife. When fans praised her husband, Thuy Anh revealed more : “This chef is a bit too good”, “Your cooking is number one”. Dang Khoi is excited by the crab sauce pan. Details of how to make Chinese style black pepper crab shared by Dang Khoi’s wife: Resources: – 1 meat crab weighing 700-800g is enough for 2 people to eat. – Squeeze fat (buy 500g of fresh fat and then fry it, it is an indispensable ingredient, if you make cooking oil, the flavor of this dish will not come out) – 1 bowl of lightly crushed garlic to cover the shell – Sugar 1 bowl of rice – 3 teaspoons of pepper – 3 teaspoons of salt – 1 teaspoon of tapioca starch – 1 bowl of water – Bread served with Ingredients for Chinese style black pepper crab. Dang Anh’s son loves and fears when he carries a live crab. Making: After the crab was washed, the bibs were removed, and the shells were separated, Thuy Anh said that she cut the crabs in half lengthwise, the claws were smashed to allow the spices to absorb when cooking. Fresh fat is cut into thumb-sized pieces, lightly boiled with salt and then drained, fried until golden brown, do not let the fat shrink (The way the fat is boiled before frying also helps the fat to be more succulent). The fat is used for frying, and the fat will be added to the sauce later. Thuy Anh uses a deep pan, she finds this type of pan for frying, cooking is the best. Put the crabs in the pan, put the crab shells upside down, turn on high heat to close the water, then start adding the fat. Grease just right, about halfway through the crab, always keep the heat high when frying, everyone so that the crab has a pan-fried smell. Then flip, flip the crab face (crab shell remains the same, water the fat until cooked inside). At this time, add half a bowl of garlic to the island with the crab until fragrant. After the crab is golden, add 1 bowl of water, add salt and ground pepper, reduce the heat, cover until the crab is cooked. Cook for 7 minutes, then open the lid, add the sugar, along with the remaining garlic and fat, stir well to absorb. Adjust seasoning to taste. Bring the water to a boil and then add the flour. The finished product is cooked crab, sweet, rich in taste, fragrant with fried garlic, strong aroma of pepper. “Especially the black pepper sauce dipping the bread is delicious” , Thuy Anh plate switch. Looking at the results of husband and wife Dang Khoi – Thuy Anh, everyone complimented them on “eye-catching”, looking as standard as the restaurant made.

If cutting melon is an “art”, then those who hold knives are “artisans”. There are not good results, but the results are full of surprises, on the contrary, although many people have to spend a large amount of money, they receive “bitter” endings. Recently, a girl excitedly showed off a “super terrible” watermelon, weighing up to 10kg, just bought at the market and filmed a clip of watermelon for everyone to see. Not to mention the quality, but the “huge” weight of this melon is enough to make the viewer pay attention to the monitor screen. On the surface, the melon looks fresh, round, and with such weight, many people speculate that this melon will be very delicious. And when the girl opened it, everyone was amazed because as expected, this watermelon has a thin skin, a red flesh, and tastes sweet. This girl’s husband must also praise “that’s not wrong”. However, besides the comments that the girl praised her “cool hands” in choosing fruit, what made netizens “crazy” was that instead of using a suitable knife, the girl used a very small, nutritious knife. The “super-giant” melon never finished, causing many netizens to sigh: “Just watching, but also annoyed”. Moreover, the knife is too short, making the slice of melon not straight, looking unsightly. After being booed by netizens, the girl posted another video to show off her results. Even so, the girl’s melon chopping still made many people “angry”. “Having money to buy such a big melon, but not buying a nice knife but chopping fruit. Looking at the knife, I feel tired,” commented Nam Anh. “Looking at the delicious melon, but the knife is always messy. Actually, cutting watermelon and jackfruit is a subject that makes me feel the most annoyed every time I watch TikTok,” said Nga Nguyen. Watermelon is a cool, juicy summer fruit that is loved by many people. Currently on the market, watermelon is being sold for about 10,000-12,000 VND/kg. Choosing a good watermelon is not an easy task. There are fruits that look very beautiful, but inside, people are disappointed. Therefore, when choosing melons, you need to pay attention to the following things: – Melon navel: The bottom circle of the melon is the melon navel. If the belly button is large, it means that this melon has a thick skin and lower sweetness. The small melon umbilicus is a thinner, sweeter fruit. – Lines: With naturally ripe fruits, the ridges will be very clear. Conversely, if the veins have a messy texture, the melon is not old enough. – Melon stalks: Old melons have dried stalks, wilted and bent. If the stalk is green and straight, it means that the melon was picked early, not too ripe. – The bottom is yellow: The bottom of the melon is the place in contact with the ground, so it is often yellow. If it is dark yellow or orange yellow, not white, it means that the melon is good and old.