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

Since ancient times, aloe vera (also known as aloe vera) has been known as a panacea for women. Aloe vera is used for hair care, to help beautify women’s skin. Aloe vera is also used as an ingredient for many delicious dishes such as aloe vera tea, aloe vera smoothie, aloe vera yogurt. Preliminary processing of aloe vera (Photo: Dan Viet) Aloe vera tea is a very popular delicious food. Aloe vera can be processed into many different types of tea, but the most popular are green bean aloe vera tea, lotus seed aloe vera tea and alum sugar aloe vera tea. 2. How to cook green bean aloe vera tea a. Ingredients for making green bean aloe vera tea – 1 aloe leaf
– 300g green beans
– 1 bowl of tapioca flour
– Street

– Half a lemon
– 500 ml of water
– Banana oil b. How to cook green bean aloe vera tea Green bean aloe vera tea (Photo: Phunutoday) Step 1: Wash aloe vera, remove the green skin, cut into a pomegranate shape about 1cm x 0.5cm. Then, take 1 bowl of water with half a lemon and 1 teaspoon of sugar and let the aloe vera soak for about half an hour. After soaking, pick up aloe vera, squeeze out all the oil and rinse with clean water. Step 2: The peeled green beans are soaked in warm water for about 1 hour to bloom. Next, rinse the green beans with cold water. Step 3: Pour 0.5 liters of water and green beans into the pot, add a little salt and boil. When the water boils, skim off the foam. Cook until green beans are cooked, add sugar to taste. Step 4: Dissolve the tapioca flour with a little water and then slowly pour it into the pot of green bean tea with aloe vera, stirring while pouring until the tapioca is evenly dissolved, without lumps. Next, add aloe vera to the pot, wait for it to boil again, then turn off the heat. Step 5: Scoop out green bean aloe vera tea into bowls, let cool. Tea served with shaved ice will be very delicious. When eating, you can add a little banana oil to the tea bowl for aroma. 2. How to cook lotus seed aloe vera tea a. Ingredients for making lotus seed aloe vera tea – 100g fresh lotus seeds – 400g aloe vera – 100g rock sugar – A little salt b. How to cook lotus seed aloe vera tea Lotus seed aloe vera tea (Photo: Dan Viet) Step 1: Aloe vera peels off the outer green skin and then cut it into dices, add a little salt and then wash to reduce bitterness. Step 2: Wash lotus seeds, take the lotus center (or buy lotus seeds that have been taken), cook with 1 liter of water until soft. Step 3: Put aloe vera in a small fire for about 10 minutes, remove the foam so that the tea is clear. Step 4: Add rock sugar and cook for about 5 more minutes, then turn off the stove. Step 5: Scoop the tea into a bowl or cup. Cold tea will taste better. 3. How to cook aloe vera tea with rock sugar đường a. Ingredients for making aloe vera tea with rock sugar – Aloe vera: 300g – A little salt – Rock sugar (depending on taste) – A bunch of pandan leaves – Banana oil: 10g b. How to cook aloe vera tea with rock sugar Aloe vera tea with alum sugar (Photo: bachhoaxanh.com) Step 1: Peel off the green skin of aloe vera and wash it again and then cut it into pomegranate seeds. Then, soak the aloe vera for about 30 minutes with water mixed with lemon juice to remove the viscosity. Next, wash the aloe vera again. Step 2: Put 1 pot of water on the stove, bring to a boil, then add rock sugar and stir gently to help the sugar dissolve quickly. Then, add the pandan leaves to cook together. When the pandan leaves turn darker, take them out and add a few drops of banana oil. Next, add all the previously prepared aloe vera to mix well and turn off the stove. Step 3: Scoop the aloe vera tea into a bowl or cup. You can add ice or put it in the refrigerator before enjoying. 4. Some notes on how to cook and preserve aloe vera tea Before cooking aloe vera tea, you should choose fresh, large and thick aloe leaves, which will be more crispy and delicious. When soaking aloe vera with salt, do not soak it for too long because that way the salt will soak into the aloe vera, making it salty. To make aloe vera crispy, you can squeeze the aloe vera directly with salt and then rinse it with water until the viscosity is gone. In order for the aloe vera tea to not be bitter, it should be noted that the aloe vera must be carefully prepared. Preserving aloe vera tea is very simple. If you don’t eat all of it, you can pour aloe vera tea into a large bowl and store it in the refrigerator for about 1-2 days. Phuong Anh (Synthetic)

– Corn: 5 corn – A bunch of pandan leaves – 300g of clean green beans – 300 ml of coconut milk – 2 tablespoons tapioca flour – 150g white diameter đường Ingredients for making corn tea (Photo: Dan Viet) 2. How to cook corn tea Step 1: Peel the corn, remove the beard, wash, use a thin knife to remove the kernels, keeping the core. Pineapple leaves are washed, picked up the yellowed parts, bundled into a bunch. Put the cobs and pandan leaves in a pot of boiling water to get the sweetness and aroma, then drain the water, discarding the residue. Step 2: Put green beans and de-seeded corn in a pot, add corn juice and pandan leaves and simmer. Pay attention to low heat so that the foam does not come out. During the cooking process, it is necessary to stir well to prevent the corn and beans from sticking to the bottom of the pot. When the beans and corn are soft, add white sugar. Step 3: Mix tapioca flour with filtered water to dilute it and then pour it slowly into the tea pot, while pouring, gently stir the tapioca flour into the tea pot. Cook for another 3-5 minutes and then turn off the heat. Step 4: Ladle the tea into a glass or bowl, pour in coconut milk and serve while still hot or add ice if you like it cold. Delicious and attractive corn soup (Photo: Vietnam Family) 3. Some notes when cooking corn tea: Corn contains many nutrients, very good for health. Corn kernels slow down the aging process, fight cancer, promote health, smooth skin. Corn kernels also contain a lot of fiber that is good for digestion. Corn is a familiar ingredient that is used to process many different dishes such as boiled, fried, and grilled corn. Corn is also the main ingredient for corn tea. Corn tea is not only a summer cooling dish, but it also has many other benefits for human health. Depending on the region and region, corn tea is varied with many different attractive flavors. There are many ways to cook corn tea, some places use coconut milk, some places don’t; Some people like to give pandan leaves but others don’t. Therefore, depending on your preferences, you can add or remove ingredients as directed. To have a delicious and attractive corn tea, you need to pay attention to a few important notes: – Should choose fresh corn, with green outer shell, feel heavy hand. – Choose the corn kernels, evenly, avoid choosing corn that is too young or too old because the tea will not be as sweet as you want it to be. – In the process of boiling corn, you only need to boil the corn until it is cooked because boiling the corn too thoroughly will make the corn kernels soft and easily crushed, making it difficult to perform the next operation. – If there is no tapioca flour, you can use tapioca starch instead to create a consistency for the dish. If you cook a lot of tea, you can keep it in the refrigerator and use it gradually in 1-2 days without affecting the quality of the tea when used. Good luck with your corn tea! Phuong Anh (Synthetic)

Ginseng tea Tea has a light, cool taste and contains many nutrients, so it is especially popular in hot summer weather. To make ginseng tea, you need to wash and prepare all the prepared ingredients. Then, you put a pot of boiling water, pour lotus seeds and lotus root mixture into the pot. Next, you add the remaining ingredients to the pot, season to taste. Note that when you are about to turn off the stove, you will add the longan. Finally, you let the ginseng tea cool, add ice if you like to drink it cold. Photo: Kamza9x, Guiddentt. Resources: – Dried lotus seeds – Shame on – Red Apple – Universal ear – Sugars – Dried lotus root Corn tea Surely this is also a delicious summer cooling tea with crispy corn kernels, cool when used with crushed ice, nothing is more wonderful. To cook, the corn after boiling, separate the seeds, continue to simmer until the water is sweet and the corn is soft. Then, you add a little sugar and a little salt to simmer for a cool and rich tea. Next, you add tapioca flour to create a certain consistency. Finally, you add coconut milk and sesame to make the bowl of tea more beautiful. Photo: Viethomecooking, Hollycancook. Resources: – 2 – 3 fresh glutinous corn – Cassava flour – Street – Coconut – Cornstarch Black bean Tea When thinking of summer refreshments, it is impossible not to mention the traditional black bean soup. This type of tea is both easy to prepare and the ingredients are easy to find. Black beans are washed with water, picking up the seeds floating on the water. Then, you roast until the outer shell of the beans is slightly wrinkled, then add water to cover the beans. Finally, you boil until the beans are soft, add sugar to taste. Photo: Toilameiii. Resources: – Black beans – Street – Coconut – Flour Mango tea First, boil a pot of water, put the starch in for about 15 minutes, then turn off the stove, paying attention when simmering. Then, cover the pot until the starch is transparent, then take it out and soak it in cold water. For mango, you cut it into small, bite-sized pieces. Next, you put the mixture of fresh milk, half chopped mango and coconut milk into the blender. After pouring into the bowl, you put the remaining pieces of mango and pearls in. When eating, you can add some shaved ice or put it in the refrigerator to cool. Photo: Anhthuy989, Quynhgaaa. Resources: – Mango – Fresh milk – Coconut – Tapioca for making pearls

– 300g green beans – 200ml coconut milk – 3 teaspoons tapioca flour – 100g of rock sugar or brown sugar – A bunch of pandan leaves – A little salt -100g pearls – A tube of vanilla 2. How to cook green bean tea Step 1: Put green beans in a pot, cover with water and soak for about 4 hours. Soak green beans before cooking (Photo: Eva) Step 2: When the green beans are soft, take them out, wash them and put them in a pot, pour water over the beans about 1cm and add a little salt and some washed pandan leaves. Then cook for about 20 minutes. Step 3: Add about 500ml of water to a pot and bring to a boil. When the water boils, reduce the heat to low and simmer the green beans for another 30 minutes. When the green beans bloom, drop the pearls in, simmer for another 15 minutes until the pearls are cooked. Step 4: Remove pandan leaves from tea pot and add sugar. You can increase or decrease the amount of sugar so that the sweetness of the tea fits your family’s taste. Step 5: Put tapioca flour in a bowl, add a little cold water and stir well to dissolve the powder. Next, slowly pour the tapioca juice into the pot of green bean tea, stirring while pouring so that the tapioca does not clump. Then, boil the pot of tea with low heat until the tea is thick, then turn off the stove and let it cool. Step 6: Put coconut milk in a pot, add 1 vanilla bean, stir well and turn off the heat. Step 7: Scoop the green bean tea into a bowl or cup, add some coconut milk on top and add some ice and enjoy. Delicious green bean soup to help cool down on a hot summer day (Photo: Eva) 3. Some notes when cooking green bean tea Chickpeas are a very healthy grain and contain a lot of starch as well as nutrients for health. From green beans, people can process it into many ways such as cooking tea, cooking porridge, grinding powder and roasting, to create many delicious dishes. With tea, there are many different ways to cook mung bean soup, you can cook bean soup combined with: aloe vera, pumpkin, jaggery, taro … both change the taste and increase the coolness for the dish. summer tea. If cooking in large quantities, you can scoop the tea into an airtight container with a lid, place it in the refrigerator and use it gradually within 1-2 days without affecting the quality of the tea when used. Hope you all enjoy this delicious, nutritious green bean soup! Phuong Anh (Synthetic)

Traditional curry. Centuries ago, the Indians migrated to bring not only recipes but also spices and spices of their homeland to Guyana to cultivate. Today, there is still a clear imprint of India in Guyana cuisine. Guyana people daily eat traditional Indian dishes such as dal bhat, roti, dal puri, parsad … To save cooking time, working families routinely make rice dishes cooked in one pot with shredded meat and vegetables, a cooking common in northern India. Guyana people especially love curry dishes made from chicken, goat, sheep, or duck. The most prominent is Guyana curry made from meat, curry leaves, some flavoring spices and cassareep (tapioca root juice) is only eaten during the holidays of the year. In Guyana, if people do not eat rice, they will eat cassava. Cassava is very popular in Guyana cuisine. Almost all housewives know how to make bread from tapioca; Restaurants are always ready to serve metamgie cassava made from boiled cassava with sweet potato, taro, coconut water and butter. The wise and resourceful Guyana people also take advantage of the juice from the roots of cassava, which is very toxic to make cassareep or kari. Both of these products are non-toxic and have a very unique sweet and bitter taste. Cakes in Guyana. Some of the popular Guyana drinks include lemon juice mixed with vanilla essence, pineapple wine, rum, tea with licorice and dried hibiscus flowers, ginger beer and milk mixed with roasted peanut powder. In the summer, Guyana people often enjoy the above drinks with some Indian and European aftermath desserts such as cassava pone (baked goods made from tapioca, coconut water, milk and sugar), coconut jam. Cakes into small cakes, peera (sweetened condensed milk and boil until thick). Since the Guyana use brown sugar more than white sugar, many of their dishes are very sweet. For those who love sweets, the experience of enjoying Guyana sweets is like going to heaven.

Young corn: 2 fruits Green beans clean the shell: 300gr Coconut milk: 200g or you can replace it with canned coconut milk Fresh milk: 100ml Powdered energy: 20gr (can be replaced with tapioca) Alum sugar: 200gr Vanilla: 2 small tubes. Green bean corn sweet soup to help cool off hot summer days (Artwork) How to cook green bean corn tea Step 1: Preliminary processing of raw materials Mung beans choose to remove the worm seeds, soak them in water overnight or during the day (at least 2 hours) to allow them to bloom. Corn peeled, removed beard to catch ripe broth. After the corn is ripe, you can turn off the heat, let it cool, then stand the corn upright and slice it into pieces. Keep the corn pulp. Step 2: Processing green bean corn tea Take a new pot to add fresh milk and coconut milk to cook until it is boiling, turn off the heat. Mix the flour with about 50ml of water. Put the corn pulp, green beans in a pot and cover with water, boil until boiling, remove the corn pulp and continue to stir until the green beans are ripe. During the cooking time, the bottom of the pot must be continuously turned to avoid burning and at the same time, continuously skim the foam to make the tea clear. The steps to make simple but delicious green okra tea (Artwork) When the beans are ripe, add in corn kernels, rock sugar and a little salt and keep stirring until the mixture is ripe and seasoning again. Add the prepared flour, pour it slowly by hand to prevent the flour from clumping. Boil for about 10 minutes or until the flour swells evenly, creating a thick, thick tea dish. Put the vanilla extract in a pot to create a scent, stir your hands one last time, then turn off the heat and remove the pot. Step 3: Complete Wait for the tea to cool down then scoop out a glass, pour a little coconut milk. Or if you use it cold, you can wait for the tea to cool down, then scoop it into a glass and add ice to the shavings, fill with coconut milk.

Recently, on a famous culinary group, Ms. Dang Kim Ngoc (born 1981, Hanoi) shared how to make a water-float cake to create an extremely cute animal that made housewives like groggy and share.

Besides shaping drifting cakes, vegetarian cakes in the traditional way, to present them to the family altar, Ms. Ngoc created extremely lovely pets for her daughter.

The water-drifting cake that Ms. Ngoc shared on the Love Kitchen Association was extremely excited by the housewives.

Being a “horizontal hand” people, but Ms. Ngoc – Director of Ngoc Bao Chau Company, always takes the time to explore, learn and create funny and cute cakes.

Floating cake dishes, creative pet shaped vegetarian cakes

Ms. Ngoc said that last year she made a fruit-shaped vegetarian cake, so this year she changed her animal form to help reduce boredom, she was unexpectedly encouraged and praised by housewives. This is the motivation for her to strive for the next works.

Ms. Dang Kim Ngoc (born 1981, Hanoi). Her current job is Director of Ngoc Bao Chau Company but “is addicted to kitchen”.

If you want to know how that cake is done, what are the secrets to making the cake fragrant and beautiful after boiling, please refer to the sharing of this safe mother.

How to make vegetarian cakes, super fast and fragrant floating cakes

Buy Tai Ky dry sticky rice powder, fresh tofu (so it smells very fragrant when cooked)

Recipe:

Glutinous flour 100gr

Fresh tofu 100gr

Water 5gr.

Multiply sugar or coconut green beans as you like

Tapioca for water leaching (if you like)

How to mix the cake crust: Mix the glutinous rice with tofu to soften, then add a little water just enough to make it pliable and batter until smooth. Remember to add only a little water to have enough adhesion because there is already water in tofu.

Mix food colors and create shapes to your liking.

After the dough has been molded enough plasticity, divide the dough into many different blocks and mix with the color you intend to make.

How to create the shape from the main details to the sub. You can be creative as you like, just pay attention to cover the dough to prevent the dough from drying, difficult to shape, the dough is not smooth, the dry powder drops the details when boiling, you can spray a thin layer of water. on the surface of the cake if it is dry.

How to boil

When the water is boiling, lower the temperature just to roll and gently drop each one in, avoid stirring much, simmer until the cake is floating.

Take out and put in a bowl of cold water and use separately or add with tapioca if you like.