It is rare to abandon the long and cumbersome long skirt, and Xinmei wears a two-piece short skirt suit to show off her thin and straight long legs. The 20-year-old beautiful girl is instantly youthful. A white short-sleeved shirt is placed in the short vest, and the high-waisted A-line skirt is more slender. She deserves to be the daughter of Shizuka Kudo. The ant waist of the same style is enviable. The small dinosaur pattern on the clothes is cute and interesting. The green embroidery and orange color contrast are particularly lively and high-end.

Xinmei’s makeup on the day is also exceptionally beautiful, with zero blemishes on collagen skin on her face, young is good, light and light makeup is icing on the cake. Waist-length hair and cute girl hairstyle with bangs make Xinmei more cute, peachy red lips are elegant and brighten the complexion, a toothy smile is super sweet, and it is a new generation of otaku goddess.

With a black bag on her shoulder and posing against the wall, Xinmei’s nine-headed body has excellent proportions. The black Mary Jane shoes are retro-looking with white socks in the middle tube, and the slender legs are not affected at all. They still have the sense of seeing the legs below the neck.

After Xin Mei dubbed the animated character and debuted as a seiyuu, his younger sister Koki (Koki) recently announced that she is about to enter the movie circle as a heroine. This pair of model sisters have ushered in new heights in their careers, and it is simply a blessing.

According to Japanese media reports, Xinmei’s challenge to the voice actor and Mitsuki’s starring in the movie were arranged by her mother Shizuka Kudo. Especially for Guangxi, the Japanese media analyzed the reasons why Shizuka chose to star in the new horror film “Niu Shou Village” directed by Takashi Shimizu for her daughter. In 2003, “The Grudge” directed by Takashi Shimizu became very popular after it was released, and it was successfully adapted and reproduced by Hollywood. The original version is still an unsurpassed classic. Shizuka has taken a fancy to director Shimizu’s popularity in Hollywood, paving the way for her daughter to enter the world in the future.

Ms. Dam (Thoi Ninh area, Thoi An Dong ward, Binh Thuy district) is wrapping coconut leaf cake. Salted pork skin cake, also known as salty cake, is created into various types of flatbreads, vegetarian cakes. According to Ms. Loan, making savory pork skin cakes is not difficult, but you must have your own secret to make the cake crispy, chewy and have a characteristic fatty taste. To have a delicious pork skin cake, the main ingredient is rice flour; The filling is made from cassava root, red radish and dried shrimp. And an indispensable ingredient is coconut milk, which contributes to making the cake more flavorful, fatty and fragrant. Currently, when technology develops, many bakers switch to electric ovens, but Loan still maintains the method of manual steaming, pinching with rice husks to adjust the temperature accordingly. Every day, Ms. Loan steams about 150 salty pork skin cakes, priced at 3,000 VND/piece, with dried shrimp filling; 2,000 VND/piece for flatbread and cake filled with cassava, red radish. Ms. Loan said: “Every day, I sell salty pork skin cakes with other dishes, such as silkworm cakes, wet cakes, etc. Depending on the number of orders from customers, I increase or decrease the number of cakes.” For most folk cakes, although the ingredients are easy to find, it also requires a lot of care and ingenuity of the workers to produce eye-catching and delicious batches of cakes. Huynh Thi Ha’s family, commonly known as Ms. 3 Dam, 65 years old (living in Thoi Ninh area, Thoi An Dong ward, Binh Thuy district), making coconut leaf cakes has helped her family “eat well, made” over the past 14 years. Ms. Dam said that, when she was a girl in the countryside, everyone knew how to make cakes, because they were taught the craft by their grandparents and learned from neighbors. While quickly wrapping the cakes, Ms. Dam shared: “I can pack 17 cakes for 1 kg of sticky rice. To get a delicious, fragrant coconut cake, you have to go through many stages. First buy a plant (coconut leaves) used to wrap the barrel of the cake. Glutinous must choose to buy new sticky rice to stir-fry, squeeze coconut milk and mix it with coconut carcasses, add salt, sugar, and beans. To make the cake, must cook green beans, cut ripe bananas. After all the preliminaries were done, I started wrapping the cake.” Every day, on a small bicycle, Ms. Dam only sells coconut leaf cakes around the area of ​​Thoi An Dong market. Her cakes sold quite well, by 6 a.m. sold out. On average, she packs over 100 cakes every day, both retailing and removing termites for 5,000 VND/piece; minus expenses, she made a profit of over 120,000 dong. Particularly on holidays and Tet, neighbors come to her to order a package of Tet cakes. Although the money is not much, it also helps her to live with the profession, satisfying her desire to preserve the taste of country cakes. Currently, with the pace of urbanization, many types of cakes have been born, meeting the increasing tastes of customers, but folk cakes still have a certain place in the market, helping many small business households to earn income. stable input. Through the skillful hands of artisans, the folk cakes are more delicious, rounder, and converge the essence of home products.

Pho Hoa Born in the 60-70s of the last century, Pho Hoa is a frequented address of many gourmets. Here, the broth is simmered from the bone along with the thin, chewy noodle soup to make the right bowl of pho. Compared to other restaurants, Pho Hoa has a taste closer to the taste of Saigon people. In addition to beef, the shop has many different types of pho for diners to choose from such as chicken, beef balls, pork rolls… Address: Pasteur, District 3 Opening hours: 5-23:30 Price: 85,000-95,000 VND Photo: Agirlaboutchicago Thanh Xuan noodle soup Located in a small alley in District 1, the noodle shop for more than half a century is always crowded with diners. The shop scored with dried crab noodles served with sauce and crispy pate chaud. Here, the taste of noodles is made according to the traditional recipe, so it is different from other places. My Tho noodles are boiled to keep the clarity and toughness. The bowl is full of shrimp meat, crab claws, topped with a sauce that will surely warm your stomach in the morning. Address: Ton That Thiep, District 1 Opening hours: 6:30 a.m. to 2 p.m Price: 30,000-70,000 VND Photo: Mysteriousaigon, rio.thefoodlist_ Hoa Ma Pan Bread One of the oldest “names” in Ho Chi Minh City, Hoa Ma pan bread has been around since the 60s of the last century. Here, a full mixed pan includes 2 omelets, spring rolls, fish cakes, cinnamon rolls, bacon, sausages, onions… All are heated before serving diners. . To combat boredom, the shop has an extra plate of pickles for you to eat. However, the price for each piece of bread here is relatively high. Many diners commented that because there is no dipping sauce, if you are not used to it, you will feel the dish is a bit dry. Address: Cao Thang, District 3 Opening hours: 7-10h Price: 50,000-60,000 VND Photo: Eatwithcheesie Porridge for Miss Ut Located on Co Giang Street, the shop is more than 80 years old and is a familiar stop for many diners. The bowl of porridge here is considered full. Porridge seeds are roasted before cooking to expand but not be crushed, delicious to eat. Porridge is cooked in the old Saigon style with fresh blood added directly to the pot, so eating is different from other places. In addition to porridge, liver, blood, young intestines, sausages, stomach… are handled well, so when eating, there is no smell. If you are afraid to eat some ingredients, you can tell the owner when ordering. Address: Co Giang, District 1 Opening hours: 6-14h Price: 40,000-70,000 VND Photo: Tebefood, lanwiththi Thieu Ky noodle family Starting from a simple noodle burden in the 1930s, Thieu Ky became the oldest and most famous restaurant in Ho Chi Minh City. The bowl of noodles here is appreciated for its authentic Chinese taste. The broth has a sweet, fatty taste of stewed bones, delicious hand-made noodles served with signature shrimp cakes and spicy satay. The restaurant serves char siu noodles, heirloom oyster sauce noodles, and dumplings filled with fresh shrimp. Recently, the restaurant has received many comments about the uneven quality of the food. Small space, seats and quite limited parking are the minus points of the restaurant. Address: Le Dai Hanh, District 11 Opening hours: 6:30 to 22:30 Price: 40,000-60,000 VND Photo: Ansapsaigon, im.lucass.

Due to advanced refining techniques, it is difficult for consumers to distinguish real cooking oil from fake. To avoid buying dirty cooking oils, consumers should note the following characteristics: Cooking oil is golden brown, dark yellow Real cooking oil is usually brighter in color. If it is rapeseed oil, it will have a slight greenish yellow color, peanut oil will have a slight orange or yellow orange color. Fake cooking oil is usually dark in color, not bright but slightly dull. The usual color is golden brown, dark yellow, slightly black. Edible oil with sediment Real cooking oil has high transparency, no signs of solidification. When shaking the oil can, the oil feels smoother and easier to spread. However, fake cooking oil contains many impurities, different chemicals, so it is at the bottom of the bottle or it is deposited, solidified, the lower it is, the thicker it becomes. If you shake it gently, you will see that the oil flows smoothly, not smoothly. Cooking oil has a strange taste Real cooking oil has a greasy, characteristic aroma. If it is a specially extracted cooking oil such as peanut oil, rapeseed oil, etc., you will see its own flavor. When tasted, there is no sour or bitter taste. Fake cooking oil does not taste greasy and fragrant like real cooking oil. When tasting, there may be strange tastes due to adulterated oils or chemicals. Oil has a strange smell If you don’t want to taste it, you can also test the smell with your sense of smell. You just need to pour a little oil on the palm of your hand and smell it. Counterfeit cooking oil will have a bad smell, acrid, burnt or rancid, unpleasant. Because they contain too many impurities and are not carefully filtered, when put into plastic bottles, they will quickly react to create a burning smell like burnt plastic. In addition to distinguishing cooking oil by observing and tasting, housewives can also distinguish real cooking oil from fake by the following: – Take a small amount of iodized water into the bowl of cooking oil, if the blue color appears, it means that the cooking oil has been mixed with impurities containing starch. – Heat cooking oil to 150 degrees Celsius and then let it cool. If the oil has deposits, the oil has been adulterated. The more oil settles, the more impurities it shows.

For Ms. Tran Thu, cooking is not only a family responsibility but also a personal hobby. “I usually cook according to my interest, sometimes I’m busy with my eyes and nose, but I still try to cook. I work while standing in the kitchen.” sister shared. Ms. Tran Thu loves to cook In particular, the person who brought her interest in cooking was her father’s uncle-in-law and father’s former accountant. Both of them cook very well, maybe that’s why she was so influential. She loves the food the two of you have cooked. Thanks to that, she can now make many delicious and attractive dishes. In her meals, she usually does not have a fixed number of dishes, but most often vegetables, meat, shrimp or fish, beans… She also rarely calculates specific time in the kitchen. If she has free time, she will cook elaborate dishes, but when she is busy, the teacher will only be in the kitchen for 15 minutes. To be quick, Ms. Thu often prepares ingredients and food and then stores them in the refrigerator, only taking them out to cook when needed. With that, cooking with her becomes a lot simpler. As a teacher, Ms. Thu’s income is very stable, so 8X doesn’t pay much attention to the cost of each meal. With sister, “If the money is not much, it is better not to buy clothes and shoes than to worry about buying food.” When cooking, the teacher is always paying attention to food safety, ensuring the health of the whole family. For example, whether the food group is going to be incompatible with each other, how long is the cooking time, how fresh the ingredients are, etc. Once you have ensured this note, the cooked dish will surely be delicious. and attractive. The family has many members, each with a different taste, so she will comply with the family’s request. Not only that, she also cares about the health of each person, who is tired and healthy will have a completely suitable diet. In the summer, it is hot and uncomfortable, affecting the atmosphere of meals and people’s taste. Therefore, teacher 8X focuses on cooking cool soups from shrimp, crab, fish, shrimp or depending on the requirements of family members. As long as everyone feels good, that’s fine. To make meals less boring, Ms. Thu often changes the menu. For example, today, if you eat fried vegetables, the next meal will eat vegetable, root and fruit soup. Today eat pork, the next day eat chicken… In addition to meals, her family also eats other dishes such as vermicelli, porridge, pho… or take each other out for snacks. Thanks to the flexibility in processing dishes, or “changing the wind” for the whole family, every meal she cooks is liked by everyone. My husband always eats all the rice his wife cooks and then says “It’s okay too!”. And my father always tells the grandchildren “why can’t anyone cook like Aunt Thu”… Although these are only gentle and simple compliments, they make Ms. Thu extremely happy. That is the motivation for her to love her kitchen more and work hard every day. According to the Vietnamese Women

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

Not only the chicken is ready-made, but the seasoning for pickled fish is also ready-made, but it is complete, and you can save it and go out to buy it! I used the sauerkraut fish seasoning to make fish once. There are marinade packets, oil packets and seasoning packets inside. The fish tastes good when it is made, and the color of the finished product is not a bit black like the one made by yourself, and the appearance is similar to the restaurant. Has been praised by the family. This time I replaced the fish with chicken thighs. It was the first time I matched it like this. I thought it would be delicious. In the end, it had the color of old hen chicken soup. After a bite, it was delicious, especially in it. With the addition of the sauerkraut seasoning package, it is appetizing and not greasy! I made a half pot, with meat, vegetables and soup. One dish is enough for 3-4 people. I originally planned to cook some noodles for breakfast with some soup left.

【Sauerkraut Chicken】

Ingredients needed: 3 large chicken drumsticks (980g), 1 bag of pickled cabbage fish seasoning (280g), vegetable oil, small green onion

Detailed approach:

The first step is to prepare the ingredients for sauerkraut chicken: 3 large chicken drumsticks, soaked in thawing, and 1 bag of sauerkraut fish seasoning for the soup.

The second step is to prepare all the sauerkraut fish seasonings, so you don’t need to prepare other ingredients. It saves time. Seasoning packs, oil packs and marinade packs are prepared inside.

In the third step, chop the chicken legs into pieces, wash off the blood, then put the water into a small stainless steel basin, and pour the marinade bag

The fourth step, after mixing it with the chicken, marinate for 5-10 minutes. This step is indispensable. The chicken is tender or not at this step. The seasonings in it include corn starch and salt, etc.

The fifth step, heat the iron pan, put in vegetable oil less than the amount of cooking, pour the ingredients in the seasoning bag, and stir-fry it with a high fire.

The sixth step, turn the heat to low, and then add the ingredients in the oil bag.I think this oil bag is the key to the delicious taste of this delicacy. With it, the taste is more pure. It just seems that we can’t make it by ourselves. No matter, it’s easier to have a ready-made one.

The seventh step, add more water to the pot

The eighth step, bring it to a boil on high heat, pour in the marinated chicken pieces, being careful not to stir

The ninth step, cover the pot and bring to a boil, turn to medium heat and simmer for 30 minutes

The tenth step, after 30 minutes, the chicken is soft and rotten. You can taste the soup at this time. If it is a bit salty, add some boiling water and then turn off the heat after boiling. The soup is golden and appetizing. The chicken is soft, rotten and tender, especially the sauerkraut inside. One bite of the chicken and one bite of the dish. It’s so refreshing!

Put it into a large bowl and sprinkle half a handful of chopped green onions while it’s hot. It looks good and delicious! This dish comes out in one pot, with vegetables, meat and soup. It is suitable for rice or steamed buns. If you accidentally eat it, it will last. It is very suitable for eating in summer, especially for people who have no appetite and suffer in summer!

[Sauerkraut Chicken]It’s done, the main points and precautions for making, Momma, let me talk a few more words:

1. This dish uses the ready-made sauerkraut fish seasoning in the soup on the bridge to save a lot of tedious seasoning. It is not difficult to make, and everyone has prepared it. You are just one step away from the chef;

2. After the chicken thighs are chopped into pieces, be sure to mix them with the ingredients in the marinade bag and marinate them, so that the stewed chicken pieces will taste tender;

3. Use this ingredient to stew the chicken, and add more soup to avoid that there is not much soup left in the final stew, and the soup will not be delicious if it is salty. If you don’t master it, you can taste it halfway;

4. The chicken legs are fatter, and there will be some fat on the surface of the final soup. It is recommended to skim it away. The soup is not greasy and the taste is only delicious!

Baoma Little Chef, the public account “Baoma Little Chef’s Gourmet Kitchen”. Gourmet self-media original author, gourmet contributor, good at making home-cooked dishes, pasta and breakfast. Food is the taste of home, and love can do better. Three meals have “temperature”, experience the fun in the kitchen. Welcome to continue to pay attention! This article is the original work of Baoma’s Kitchen. It is strictly forbidden to move and steal the pictures, infringement must be investigated!

According to MK Sports, TWICE fans voted 226,379,317 votes on the My Favorite Idol ranking service on June 14 to celebrate Tzuyu’s birthday. With a large number of votes, Tzuyu received the title of Donation Fairy on the application. MK Sports said that through being ranked first on the app, Tzuyu’s fans are able to donate using the idol’s name. The donation goes to the Milal welfare fund in the name of Tzuyu to help people who are disabled and have lost their jobs due to Covid-19. According to MK Sport’s post on June 15, Tzuyu has been named a donation fairy 9 times. Tzuyu’s fan community donated 13.5 million won in the name of the youngest member of TWICE. Tzuyu was born in 1999, is the youngest and visual of TWICE. She is also the most popular member of TWICE. TV Report once titled: “Tzuyu’s perfect doll body” when uploading a new image of the female singer. Recently, TWICE released the new album Taste of Love and performed the title song “Alcohol-Free” for the first time on the American talk show The Ellen Show. Sharing about the time to prepare the album, Tzuyu said that she was sad because of the outbreak of the Covid-19 epidemic and could not meet her fans. “But we were able to meet them through online performances. I’m really grateful and happy for the opportunity to give performances. I can feel everyone’s love for us even when the event is live, so I’m grateful,” she confided.

Soups or broths are common dishes in everyday life. In particular, in autumn or winter, eating a bowl of hot soup, or sipping a bowl of soup will make the body feel very comfortable. On hot days, these dishes still appear regularly on the rice tray of many families. However, many women say that when they cook their own broth at home, many times they fall into the case that the whole pot of soup or soup does not smell as fragrant as they thought, making the whole cooking session successful. If this is the case, you may have made these mistakes when seasoning. 1. Wild pepper (shovel seed, mac Khen seed, piercing pepper) Due to cultural differences, many areas in the north often use wild pepper when cooking. Unlike normal pepper, wild pepper has a very strong smell. When making dishes such as soup, stew, soup, when adding wild pepper, it will basically overwhelm the smell of meat. This causes the broth or soup to lose its natural aroma of vegetables and meat. 2. Garlic Garlic is a familiar spice in the kitchen. Many people think that when cooking the broth they will add some spices to get rid of the smell, if it is ginger, there is no problem, but if it is garlic, it will not help remove the fishy smell of the meat but also affect the whole body. flavor set of broth. Garlic has a very strong smell, it will also overwhelm the smell of other ingredients. 3. Pepper There are many people who like to add pepper when cooking soup, soup, and broth. They think this will enhance the taste, but in fact the pepper will make the fishy smell stronger, ruining the whole pot of water. If you want to add pepper, it is best to sprinkle it on top after the broth is finished cooking and processed into other dishes.

Madeleine Madeleine, the shellfish cake, is known as “the muse in the French tea party”. Not only popular in luxury culinary parties in France, today this cake has appeared widely in many bakeries and coffee shops around the world. The origin story of this pastry is said to date back to the 18th century. At that time, a young girl named Madeleine Paulmier served the duke of Lorraine her “closet” cake, much to the satisfaction of the noble. King Louis XV and Queen Marie Antoinette also loved this cake and introduced it to the French court. Since then, Madeleine cake has become famous, brought to tea parties by the elite. Madeleines belong to the basic line of cakes, but with a higher percentage of butter than the traditional recipe. The right Madeleines must have a golden core, bloom evenly, soft and moist. Today, bakers also vary desserts with many different flavors such as chocolate, matcha, fruit jam… Biting a piece of cake, you will immediately feel the delicious taste of butter mixed with sweet honey, melting right at the tip of your tongue. Photo: Mads.original, parischezsharon. Victoria Sponge Cake Victoria Sponge Cake (or Victoria Sandwich) is considered the quintessential dish of UK cuisine. This type of cake appeared in the nineteenth century, in the luxurious tea parties of the Queen of England, Victoria. The story goes that Anna, Duchess of Bedford, one of Queen Victoria’s close friends, always feels hungry at dusk. Therefore, the Duchess had the idea to organize an afternoon tea party to fill the hungry stomachs of the diners in the palace. In 1885, Queen Victoria organized herself a tea party similar to that of Duchess Anna. The chefs in the court created the Victorian cake, named after the queen at that time. Royal guests, including Queen Victoria, were delighted to enjoy this cake. Traditional Victorian cake made from flour, sugar, eggs, rum… This was one of the first famous cakes that did not require fermentation. Jam and cream are mixed and placed between the two layers of cake. Today, the Victoria Sponge Cake version can add fresh fruit, chocolate on top to increase the attractiveness. Photo: Susycottage, belfast_undercover_chef. Pavlova Not only surpassing the standards of an ordinary cake, Pavlova also has an interesting story about a talented ballerina. Around 1926-1929, the leading female ballerina in the world at that time, Anna Matveyevna Pavlova, toured through New Zealand and Australia. The enchanting flexibility of the female dancer’s dance has inspired chefs in Oceania countries to create a delicate Pavlova cake. It is also known as “cloud cake” because of its ethereal and gentle look. Without using regular flour, Pavlova is simply made from beaten egg whites with sugar (this mixture is also known as meringue). Pavlova’s filling is sweet fluffy marshmallow. The cake has a floating appearance like a cloud, elegant taste, appealing to the taste buds. Photo: Djaouida_food_and_coffee, pancakesandmorebistro. Tarte Tatin Tarte Tatin apple pie appeared in 1898 in France. Many people believe that this cake was born from a “fire” phase of the sisters Stéphanie and Caroline Tatin in the process of running their Tatin hotel. Stéphanie Tatin, because she beat the apples in butter and sugar for so long, they burned them. To save the situation, she put the raw crust on the pan, then put it straight into the oven. This tart made by the “reversed” process accidentally has an attractive appearance, rich flavor after coming out of the oven. The cake has a top layer of apples soaked in caramel and butter, and the bottom is a crispy tart shell. Diners can feel this cake with all their senses. The nose-splitting aroma from the butter-sugar sauce, the crispy crust texture on the first bite, followed by the caramel layer that is carefully won for a sweet taste… Photo: Unsplash.

My family’s breakfast is usually not fussy, the dishes are prepared quickly but still have enough quality. In the picture is the chicken rice cake. First, I boiled the chicken with star anise, cinnamon, crushed ginger, and a roasted onion. Chicken broth is seasoned to taste. I continue to prepare the rice paper while waiting for the boiled chicken to cool. The cake is boiled until soft, just right. Boiled rice paper in a bowl, arrange shredded chicken, add onions, add hot broth, squeeze lemon, sprinkle with pepper and enjoy. If you are on the eat clean diet, you can refer to the brown rice noodle dish. First, you prepare a pot of boiling water, drop in sliced ​​tomatoes and cook until soft. Next, you drop it in, which is available in supermarkets. The beef or pork loin is thinly sliced, blanched until cooked. You taste the broth just eaten. Finally, you put the noodles, sprouts, meat, onions, and coriander in a bowl and pour the broth. Noodles are also sold in many supermarkets. Another attractive vermicelli dish for a nutritious breakfast during the epidemic season is rib tree vermicelli. I usually stew the whole rib, the softness is just right. To save time, you should stew the ribs from the dark. In the morning, you need to prepare tomatoes, drop the pot of broth with ribs, cook until soft and season to taste. Ripe tomatoes, you arrange vermicelli, ribs, add green onions, add broth and enjoy. Beef noodle soup is also a suggestion you can refer to. I usually choose flower corn for processing. After cleaning, the beef is stewed in a pressure cooker for 30 minutes with star anise, cinnamon, cardamom and roasted onions. The broth has a five-spice aroma, you can add more spices to your taste. If you have a noodle machine available, you should prepare fresh vermicelli from the evening and keep it in the refrigerator. More convenient, you can buy dried vermicelli available in supermarkets. During avocado season, you can take advantage of this nutritious fruit to make breakfast. This quick and nutritious meal includes sliced ​​avocado, scrambled eggs, and wholemeal bread. Another quick and filling breakfast is dumplings served with nut milk. I prepared dumplings from the night before, steamed it again in the morning, let it cool and still tasted delicious. I also make my own nut milk by machine. There are many types of convenient nut milk machines you should refer to. A working day at home will be more exciting with a quality breakfast. In addition to hot dishes, I also often swap meals for my family with breakfasts of fruit and vegetable smoothies with cereal. I divide the ingredients into several groups: green vegetables (kale, spinach, lettuce…), sweet fruits (ripe bananas, ripe mangoes, red apples…), berry fruits (strawberries, raspberries, etc.) black, blueberry…), fatty seeds (chia seeds, flax seeds, almonds, walnuts, cashews…), starches (oats…), protein-rich seeds (pumpkin seeds, hemp… .), liquid (nut milk, coconut water, filtered water, fresh milk…), powder (spirulina, moringa…).

Along with that is the hobby of wearing pink clothes, from clothes to accessories, cars are absolutely this “banh beo” color, so if it is said that beauties still have a preference for boys, many people must will be very surprised. Recently, in the latest vlog, Ngoc Trinh “confessed” that she is very fond of “men” accessories. There is even a ring that is too large, so long legs have to wrap paper to fit… Although I have inserted more paper, it has to be inserted in my thumb to fit. The necklace that Ngoc Trinh compares to… the shaver is actually an item for men. She often mixes it for personality outfits. In terms of costumes, sometimes, she also wears loose-fitting designs, like men’s clothes. Comfortable chemise styles, tied with flaps, unbuttoned indifferently showing off the slim waist. The black suits bring the image of a luxurious “mastermind”. Every time she “dresses up” in this style, the lingerie queen receives many compliments from the audience. From time to time “change the wind”, Ngoc Trinh is still beautiful. The vest is super wide, covering the hands and not covering the beauty of long legs.

Cauldron cake It is loved by diners by its crispy crust, soft and smooth inner dough, not greasy, and full and rich filling. The old bakery on Hai Thuong Lan Ong Street (District 5) is one of the rare places serving this dish. Guests can choose to buy quail egg or salted egg cake. When enjoying the cake, you just need to add chili sauce to complete the taste. The price of each cake is only about 15,000 VND. Image: Nguyen Thanh Truc . Green bean fruit cake With beautiful shapes, bright colors, it is a familiar snack for many generations of Saigon’s childhood. Le Van Sy Street (District 3) is the address for you to find and buy this delicious dish. Diner Thanh Thao shared: “Mung bean cake, in addition to fruit, now also has the form of lovely animals. The cake is shaped quite large, inside the filling has raisins to help prevent boredom. I have the opportunity to eat again and still addicted. like when I was a kid.” Price from 90,000 VND/box. Image: Banhtraicaydauxanhchausg . Jaggery beef cake Ingredients include flour, eggs, jaggery. The mixture is put in a small aluminum pan, baked quickly so that the cake is golden, thin and fragrant. This childhood-reminiscent gift has the characteristic sweetness of jaggery, a little fat from the egg and the soft porosity of the flour. In addition to the traditional type, sellers at the shop on Nguyen Trai Street (District 5) also add green tea sauce, strawberries, chocolate or cheese. Image: Canquetsaigon . Pig skin cake With sweet green bean paste, fragrant pandan leaves have long been a familiar specialty of the people of the South. The bakery in Thanh Thai (District 10) is a suitable rendezvous for diners to order this dish, priced at 30,000 VND/box. Image: Hukha.foodaholic . Pineapple beef cake The form of spongy cotton, the sweet taste is also a suggestion not to be missed if you want to enjoy the snack of your childhood. A full piece of cake, fragrant with pandan leaves, adding a little sesame salt is suitable for morning energy. You can buy cakes in front of the Student Culture House (District 3) between 6-10pm every day. Image: Ansapsaigon . Chestnut cake It has a shell similar to a pia cake but is drier, the highlight is the toasted sesame covered on the surface and the chestnut puree. On the personal page, the account Kaiwaii.food shared: “The filling is quite dry, but still has the fatness and characteristic aroma from chestnuts”. The cake is not only suitable for children but also for adults when sipping with tea. Guests can visit the chestnut bakery on Nguyen Trai Street (District 5) or order through the app for door-to-door delivery. Image: Kaiwaii.food. Shrimp rice paper is the taste of childhood for so many people. Loan shop on Phan Dinh Phung street (Phu Nhuan district) is one of the few places attracting young people to buy this dish. Simple ingredients include rice paper served with onion fat, peanuts and dried shrimp, soft, seasoned and seasoned. Price from 5,000-10,000 VND/pack. Image: Samlacareview . How to fry crispy spiral potatoes for snacks at home Spiral-shaped crispy potato pieces are suitable for family members to enjoy at home. You can see how to do it below.

Hot beef crab soup with rich broth, the occasional sour taste of vinegar mixed with the greasy taste of crab sauce, the sweetness of beef dipped up full of attraction. You can absolutely go to the kitchen to make a delicious, attractive hot pot dish, eating it is addicted with a simple way to make it at home. Vietnamese people will guide you how to cook super delicious beef and crab hot pot according to the following recipe: 1. Ingredients for cooking beef crab and beef hot pot: – Crushed copper crab: 1kg (pre-ground or bought to pound) – Beef, tofu – Vegetables: Sliced ​​banana flowers, split water spinach, spinach, melon, mushrooms… – Fried onion 2. Ingredients for growing beef crab hot pot: – Minced meat: 500gr – Raw spring rolls: 400gr – Shiitake mushrooms: 100gr – Wood ear: 100gr – Fish sauce: 1 tablespoon – Spice – Chopped dried onion (For a lot of raw ham, the wood ear will grow more crispy) 3. How to make beef crab hot pot: – The first is to clean the crabs, pound the crabs, filter the water, and keep the crab bricks separate. – Vegetables and mushrooms cleaned, cut and sliced ​​as shown – Tofu cut into bite-sized pieces and fry until golden brown on all sides. – Grow into small pieces according to your preference. – Boil crab water until the bricks float up, then take out all the bricks. This part will be served with fried onions, a part of yellow crab bricks, fish sauce and cashew oil to eat with vermicelli. – The remaining yellow crab bricks will be cooked with fried onions and tomatoes to create the color of the hot pot. Add vinegar, batch or berries for sourness depending on the family’s taste. – The more fried rice noodles, the more fried onions, the more delicious it is. The sweet and sour hotpot soup is very clear and delicious, dipping in vegetables and fruits. Wish you success with beef crab hot pot!

Prepare refreshing drinks in just 90 seconds with the Spärkel beverage system. This kitchen appliance produces carbonated water from a beverage to which fruit, herbs or alcoholic beverages are added. The user can select the desired level of carbonation from light froth, bubbly, heavy froth, slow-soak and heavy froth. The Spärkel Beverage System has mixed water with a carbonate, creating carbon dioxide. This cycle then passes through the machine and into the bottle to create a pressure of up to 80 PSI. This amount of pressure forces the flavors of the ingredients into the drink. This is a convenient and effective way to enjoy carbonated water. And it also encourages users to increase their nutritional intake by adding fruit. Spärkel is currently on sale at sparkel.com for $119.99 and includes a reusable bottle and 10 packs of carbonators – you can find recipes on the Spärkel website. Teforia smart tea maker Are you always unhappy with a cup of homemade tea? With the smart tea maker Teforia, every cup of tea will be at its best. This system delivers the right tea flavor like never before. Combining art and science, this tea maker brings classic drinks to the modern world. Teforia can determine the best brewing method for the user’s tea. Alternatively, the online application can scan the tea packet to determine the ideal method. Next, the device will let the water and tea be mixed. It takes into account steeping time, infusion temperature, and even different types of tea. Finally, the user can enjoy the complete tea with great aroma. Teforia transforms the brewing experience so that the pure flavor of the tea leaves is not lost. Teforia is already on the market for $999. KitchenAid . cold brew coffee machine Enjoy the refreshing benefits of cold brew coffee with the KitchenAid Cold Brew coffee machine. With a large capacity of 28 ounces (828ml), this system keeps coffee fresh and cold in the fridge. In just one motion, the user can refill the cup directly from the refrigerator. In addition, the Cold Brew Coffee Machine has five level marks on the outside. All the user needs to do is get their favorite coffee into the inner slope and fill it with water. After a couple of hours, the KitchenAid Cold Brew coffee machine delivers super smooth flavor and great balance to your everyday cup of coffee. Visit eBay for KitchenAid Cold Brew for $90.99. Classic shaved ice machine Nostalgia
Soothe yourself from the scorching summer heat by preparing some iced drinks with this Retro Frozen Drink Maker. Perfect for making light drinks, margaritas, daiquiris and smoothies, this all-in-one freezer can prepare 4 8-ounce (236.5ml) drinks within minutes. From 2 stone scraping options, users can choose their preferred rock texture mode – coarse or fine. Drinks will turn out perfect and the time to prepare them will be much less than imagined. Quench the thirst of family and friends with cold treats but in a relaxing way with a machine that does all the hard work no matter the time. Nostalgia retro can be purchased directly on amazon.

Ka Tum cake shell is knitted from young palm leaves The first time I knew about Ka Tum cake, I suddenly thought of the fairy tales that my mother used to tell me in the past. They always attract listeners right from the title. And so is the Ka Tum cake. Looking at me pinching my lips, pronouncing the name of the cake according to the tone of the language of the Khmer ethnic group, artisan Neang Phuong laughed and explained: “In Khmer, Ka Tum means pomegranate cake”. This is a sacred cake, conveying the desire for a full, affluent and full life. So only on traditional New Year days such as: Chol Chnam Thmay, Bonh Dolta, Bonh Oc-om-bok… do the Khmer people make this cake to offer to heaven and earth. And only O Lam land in Tri Ton district still makes this kind of cake, so Ka Tum becomes a “rare, hard to find” specialty in the land of An Giang jaggery. Ka Tum cakes are meticulously perfected by artisan Neang Phuong Having been taught the craft of wrapping by her mother since she was a girl, up to now, artisan Neang Phuong has been attached to the Ka tum cake of his people for 40 years. Is it because of that, that in the whole O Lam commune, no one has ever surpassed her reputation of skillful hands and good bakers. In the process of making a cake, the hardest part is making the crust, which is introduced by artisan Neang Phuong as creating a unique characteristic for Ka Tum cakes. Ka Tum cake shell is made from young jaggery leaves, cannot be made of old leaves because old leaves will be hard and hard to bend, no fragrance and green color is too dark and unsightly. The leaves after being picked up will be washed, then peeled off piece by piece and begin the process of knitting into a pomegranate shape, with flowers blooming on top. The ratio of the cakes must be the same, not the big ones, the small ones, if carelessly tied, the cake will not have its shape. So it can be said that this is the most difficult and time consuming stage. Artisan Neang Phuong who won the gold medal in the Southern Folk Cake Festival 2016 “Make this cake, every step is difficult. Peeling is already difficult and elaborate, when it comes time to put the filling, it becomes even more difficult. Even though it’s difficult to make, I still like this cake very much, because it’s beautiful, small and cute, “smiling artisan Neang Phuong. Although she is proficient and familiar with her hands, because of the small shape of the cake, the mouth of the shell is narrow, so it takes a long time to put the filling inside, so she can only make about 100 cakes a day. In the past, the Khmer people often made Ka Tum cakes with Chol Ho sticky rice, which had a very fragrant growing time of six months and even soaked the rice overnight. Now, everything “payroll” in the cake has been simplified more or less, you can use regular sticky rice combined with white beans, sugar, salt and coconut milk. After wrapping the cake, people boil it for a period of 30-45 minutes depending on how big or small the cake is. When the cake is cooked, take it out, blanch it in cold water, and let it dry. Artisan Neang Phuong fervently passed on Ka Tum cake making to the young generation of O Lam When completed, Ka Tum has a light yellow color, the cake inside is not sticky, the sticky rice is soft, smooth and fragrant mixed with fatty panther coconut milk, making visitors from far away fall in love. It is because of that wonderful taste that in the Southern Folk Cake Festival held in 2016, Ka Tum cake won the Gold medal. Realizing that traditional cultural values ​​are being cared for and promoted again, in recent years, artisan Neang Phuong has devoted himself to teaching the recipe and how to make Ka Tum cakes to the young generation of O Lam, contributing part of preserving the identity and culture of the Khmer nation.

Chef Bun Lai prepares to make deep-fried cicada sushi at Fort Totten Park, Washington, USA. Photo: AFP Cooking cicadas is becoming fashionable in the US this summer, when billions of cicadas like Brood X have just emerged from the ground after 17 years of cyclical “hiding”. US authorities have warned curious people to think twice before eating this dish. On Twitter, the US Food and Drug Administration (FDA) warned: “Do not eat cicadas if you are allergic to seafood, because this insect is related to shrimp and shrimp. lobster”. The warning comes as people are sharing millions of recipes for ticks. At a park in Washington, people flocked to catch ticks after tasting deep-fried cicada sushi prepared by the hands of Bun Lai, a chef who supports the sustainable food movement. Cyclically, this year comes a time when billions of ticks have lived underground since 2004, when they were still larvae, swarm to the surface, molt, find a mate, lay eggs and die. The chirping sound of ticks is the male’s way of attracting females. Swarms of these fuzzy-winged red-eyed insects have appeared in US states such as Maryland, Pennsylvania, Virginia, Indiana and Tennessee. This year, the ticks appeared unevenly and later than usual due to cold weather conditions and heavy rain in some places. However, that does not reduce the love of enjoying dishes made from ticks.

Social distancing means we have more time to take care of our best friends. Unable to enjoy delicious food at a restaurant or gather with friends, cooking yourself a “restaurant-standard” meal and enjoying it at home is also a pleasure. Cooking and enjoying delicious food is also a way to reduce stress and make yourself more comfortable. You can indulge yourself a little with elaborately prepared dishes that normally don’t have time to cook. The dish will be even more delicious when enjoyed with a glass of Sapporo Premium beer with a gentle aroma from hops, a characteristic smooth taste and a thick, smooth foam. The quality of beer creates a pleasant feeling, not overpowering the deliciousness of the dishes. Beer also has the ability to clean up the palate, to enjoy the delicious food perfectly, for an enhanced enjoyment moment. Share and connect with loved ones Social distancing is an opportunity for you to reconnect with your loved ones after a busy period. This is your chance to reconnect with your loved ones after a busy time. Social distancing at home can bring some problems, but this is a chance for relatives to be closer together. A glass of Sapporo Premium beer with 3C standard – 3 Enjoyable standards – with the standard ratio of 7:3 beer and foam, the beer is cooled from 2 to 6 degrees Celsius, the bright yellow color of the beer can be seen, and the feel The taste-stimulating, creamy lather is the perfect catalyst to enjoy in a chatty gathering. There will be no more rush and noise like the corn festival outside the restaurant, everyone can now drink a cool glass of Sapporo Premium beer, chat about work, relatives, news, to feel the camaraderie. among family members that we have forgotten in the hustle and bustle of everyday life. Enjoy sophistication and safety with Sapporo Premium Beer The social distancing period allows you to have a private space to enjoy to the fullest. A cool glass of Sapporo Premium beer while doing your favorite work is also a good idea. Slower, quieter drinking will also help you fully enjoy the beer. Changes in brewing, fermentation and cooking methods result in a smoother beer and more aromatic hops, promising the refreshing sensation that customers are always looking for. The thick, smooth foam that makes up the Sapporo Premium brand has now been improved to retain the original hops flavor and standard cold for a fully enjoyable beer drinking experience. Not only improving the quality, the new packaging design with the image of Sapporo Premium’s signature draft beer is also a highlight to surprise you. Designed with a luxurious silver color, the stylized image realistically depicts the smooth foam on the neck of the can and the delicate curves show a pleasant smooth taste. The image of a glass of draft beer, the flagship of the Sapporo beer product line, creates a sense of “deliciousness” and promises freshness in each product. Holding a beer can with a simple but delicate design, pouring a standard beer and enjoying it slowly, you will have different enjoyment moments. In order to serve the needs of the fastest and most convenient safe home enjoyment, Giaobianhanh.com operates actively in Ho Chi Minh City and Hanoi, from 9:00 a.m. to 9:00 p.m. Monday to Sunday (except for the following days) public holidays and New Year holidays as prescribed by law). Delivery areas: HCMC: District 1,2,3,4,5,6,7,8,9,10,11,12, Binh Thanh, Binh Tan, Phu Nhuan, Go Vap, Tan Binh, Tan Phu, Thu Duc, Nha Be, Hoc Mon, Cu Chi, Binh Chanh.
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On these days of social distancing, foodies should order food delivery services to limit gathering in crowded restaurants. Vermicelli, shrimp vermicelli, spring rolls, shallot soup, banh xeo, grilled spring rolls are culinary suggestions not to be missed during the time you work from home. Don’t lie The specialty of Cha Lui originates from the land of La Gi (Binh Thuan). The main ingredients include rice paper which is cut into small rectangular pieces, wrapped in shrimp paste with minced meat. “Lui” is a word used to refer to the practice of skewering bamboo sticks through a piece of cake and baking it on a charcoal stove. Crispy fried rice is often served with rice paper rolls with cucumber, lettuce, mango and herbs. The dipping sauce is made from sweet fish sauce mixed with tomato puree, tamarind juice, and ground peanuts. Diners commented: Nguyen Vo: “The rolls are firm, the filling is full”. About Lang: “Fresh vegetables, crispy spring rolls and delicious spring rolls. The price is quite affordable”. Citastyfood: “I ordered a meal consisting of grilled beef with guise leaves, grilled spring rolls, fried spring rolls, vermicelli, raw vegetables with attractive dipping sauce. Only about 100,000 VND, you have a full meal for 2 people.” Rice vermicelli, shrimp vermicelli Rice vermicelli and shrimp vermicelli are famous dishes in Binh Dinh. For vermicelli, a bowl of pounded rice with broth is usually served separately, and the vermicelli is served separately. When eating, people add rice water to the vermicelli little by little, adding herbs, roasted peanuts, broken rice paper … Shrimp noodles are impressed by the taste of the broth, the sweetness of fresh shrimp, fragrant from pepper and crispy of rice paper. Diners commented: Foodee_nh3e8e7i: “Brilliant rice vermicelli, frugal shrimp vermicelli. The restaurant should fry the fish cakes with less fire, it will be better”. Citastyfood: “The special bowl of rice vermicelli has a combination of vegetables, grated cucumber, peanuts, fish cakes, fried rice nuggets with rice rice soup. Strange taste, fat, mix the ingredients to create harmony. , cool bar. Vermicelli with shrimp, beef, fish cake and fresh squid. The price is suitable for the quality”. Pancakes Quang Ngai pancakes are small in size, crunchy or soft depending on customers’ requirements. The filling usually contains bean sprouts, green onions, shrimp and meat. During the time at home to avoid the epidemic, you can enjoy the dish with your loved ones by spreading rice paper, adding pancakes, cucumber, green mango, raw vegetables and then rolling it up and dipping it with chili garlic fish sauce. Diners commented: Hang Lam: “Quang Ngai style pancakes, white rice flour, not mixed with turmeric or coconut milk. The fish sauce is a bit salty. Each cake includes 1 shrimp with a little bacon, bean sprouts. Raw vegetables served with gotu kola, strange mouth. and less bored, but not very clean.” Thao Tran: “I have ordered here 3 times and the quality of the dish is stable, the right style of Quang Ngai pancakes, less oil, so I don’t get bored”. Hukha.foodaholic: “The cake is not eye-catching but fragrant, the shell is slightly burnt. The filling consists of small shrimp, meat, bean sprouts, dipped with salty fish sauce. Overall the dish is not too excellent, the shell is not very crispy.” Chives soup cake Shallot soup cake is a rustic specialty in Phu Yen. The right dish for you to recharge during “work from home” days. The broth is cooked from fish bones for a sweet taste, not much fat. Fried fish cakes, quail eggs are indispensable ingredients in a bowl of green cake soup. Diners commented: Thu Huyen: “The bowl of banh chung is full of shallots but the taste is not pungent. The filling includes fish cakes and mackerel, dipped with sweet and sour sauce, fragrant with lemon leaves. The rice flour noodles are mixed with the broth to taste.” Tran Hanh: “The restaurant uses Phu Yen chives in the soup cake. These chives have small stalks, fragrant but not pungent. The lemon peel dipping sauce is quite delicious.” Lien Khong: “The noodles are small, clear and flexible. The portion is full of green chives, sweet taste, delicious fish cakes, mackerel and quail eggs. When eating, guests can dip the fish balls with a thick green dipping sauce. the restaurant’s features. The price is right.” Baked rolls Grilled spring rolls are a specialty associated with the land of Ninh Hoa (Khanh Hoa). On hot sunny days in Saigon, a piece of thin rice paper rolls with fragrant grilled spring rolls with herbs, cucumbers, mangoes, bananas… and mixed with fish sauce, bring a culinary flavor that attracts all diners. Diners commented: Tran Thanh Gia Huy: “Delicious spring rolls, delicious dipping sauce, clean vegetables”. TrucQuynh Junmi: “Crispy hot spring rolls, lots of meat, not mushy like many other places. Rich vegetables with chives, lettuce, mango salad, chili, garlic, rice paper. The fragrant peanut sauce is the highlight. emphasis of the dish”. Make a rich cauliflower salad for dinner Cauliflower or cauliflower is a food that contains many healthy nutrients. Housewives can refer to the method below to have a new broccoli salad for the family.

Fabric syrup: You just need to peel, remove the seeds and put the lychee in to boil with water and sugar. After boiling, reduce heat to low and cook for about 10 minutes until the fabric softens, then turn off the heat, cover and leave for 10-15 minutes. Next, you filter the fabric and put the syrup in an airtight container, store in the refrigerator. Lychee syrup can be used to make drinks, ice cream, cakes… Photo: Thespruceeats . Lychee tea: This cool, sweet drink has simple ingredients that can be customized to your liking. You can use black tea or tea bags, mix with sugar, lemon, then add seeded lychee and lemongrass, mint… Photo: Theflavorblender. Fabric Sorbet: Sorbet is a cold dessert similar to ice cream but without milk and very easy to make. You just need to peel, remove the lychee seeds, add sugar and water, then boil, let cool. Then, you add a little lemon juice, freeze before puree, freeze for another 2-3 hours to be able to use. Image: Mayandena. Sweet and sour fried chicken: Just add seeded lychee and a little lychee juice to stir-fry together, your sweet and sour chicken will have a different flavor, sweeter than usual. Image: Cookpad. Lychee shrimp salad: Steamed or boiled shrimp, lychee, lettuce and coriander mixed with chili fish sauce will give you a beautiful salad and suitable for hot summer weather. You can add mango, avocado to make the dish more refreshing. Image: Woolworths Coconut lychee jelly: The sweetness of lychee and the coolness of coconut combine wonderfully, perfect for cooling off. With the same way as making regular fruit jelly, you can add lychee pulp and young copra to make the dish more attractive. Image: Taste. Curry: Lychees are also used to cook chicken curries, duck curries or pork curries to create an interesting and different sweetness and aroma. Image: Everylastbite.

Lotus seeds contain many nutrients. For malnourished children, poor appetite, poor sleep, mentally unstable, eating lotus seed chicken porridge is extremely appropriate. This porridge has a sweet, fatty taste, so children will surely love it. Illustration. The method is also quite simple, you wash the glutinous rice and plain rice and soak it in water for about 30 minutes for the rice to bloom. If using fresh lotus seeds, remove the lotus heart to avoid bitterness. Wash green beans and soak in water for about 20 minutes. Chicken washed, boiled, shredded. Put rice, green beans, lotus seeds in and cook until the porridge is cooked, then scoop out into a bowl, add chicken, onions, coriander, and pepper to eat. Shrimp zucchini porridge On hot summer days, eating zucchini helps to cool down and reduce the harmful effects of the heat. Most children love to eat shrimp. This food is rich in protein, calcium and minerals, good for the development of children. The combination of zucchini and shrimp makes the porridge both nutritious and cool and attractive to children. First you clean the nest, remove the shell and chop it. Peel the squash, remove the intestines, wash, and slice thinly. Scallions, scallions are washed and finely chopped. Put the cooking oil in the pot, heat it up, fry the minced onion and garlic, add the shrimp shells and bring to a boil. Boil broth, remove foam and shrimp shells. Add the rice and cook until the porridge boils, then add the zucchini and cook until soft. Add shrimp meat and bring to a boil, then season to taste. Ladle the porridge into a bowl, add onions and cooking oil and mix well. Green bean brown rice porridge Mix brown rice and plain rice together and rinse well. Soak the rice in warm water for about 1 hour for the rice to swell. Bean sprouts washed. You put rice, bean sprouts, almonds, cashews in a pot of boiling water, then lower the heat. If the water in the pot is empty, you can add more water. When the rice is soft, add fresh milk and sugar and stir until the sugar dissolves. Then turn off the stove and enjoy. If the child is not used to eating raw, the mother can use a sieve or grind it.

Ordering food through apps for delivery is the first choice of foodies during the epidemic season. Kimbap, spicy rice cakes, chicken balls, mixed rice… at the restaurants below promise to satisfy your passion for enjoying Korean food. Theb6.saigon For those who love kimbap, you can choose the traditional or fried rice box with basic flavors such as yellow mustard tuna, char siu, spicy crispy chicken, spicy Korean fish cake, bulgogi beef. In addition, some food sets with a combination of Korean mixed vermicelli, spicy chicken balls, tuna salad, kimbap… are suggestions not to be missed. Diners commented: Phuongthao Mai: “Enthusiastic staff, beautifully decorated food. The quality of the food is guaranteed. Even though I bought it home about 2 hours later, I still felt delicious.” NNguyen: “The presentation of the dish is eye-catching, but most of the taste is quite bland”. Mai Thanh Tung: “I ordered a set of 10 dishes with the price of 300,000 VND for a group of 3-4 people to eat. Kimbap is firm, sticky rice seeds and quite a lot of filling. Chicken is made with 3 kinds of sauce, I like it the most. It’s spicy chicken with cheese potatoes. The staff is friendly.” Korea House – Delivery Korea Food The menu is diverse, customers have many choices from odd dishes to combos for large groups. Some food sets are suitable for 1 person to eat: – Kimchi fried rice, spicy chicken balls, fried mandu – Sausage kimbap, mixed vermicelli, cheese shake chicken, french fries – Traditional kimbap, cheese kimbap, cheese shake chicken, fried mandu Some food sets are suitable for large groups: – Kimbap, chicken balls, mixed vermicelli, vermicelli rolls, french fries – Kimbap, chicken balls with cheese sauce, chicken wings, mixed vermicelli, cheese shake tokbokki, salad – Kimbap, chicken balls with honey sauce, chicken wings with spicy sauce, mixed noodles, salad, tokbokki with garlic sauce, fried sausages, drinks Diners commented: Citastyfood: “Tokbokki or fried noodles with octopus is quite spicy. Fresh octopus, crispy meat. Tokbokki is cut into fancy large pieces. The food box is priced at 329,000 VND quite a lot, well seasoned, beautifully presented, appropriate. for 3-4 people to enjoy”. Foodee_bzd6i1il: “I ordered crispy chicken kimbap but the shop delivered deep-fried kimbap. The dish was quite oily”. Thuy Duong: “The food is not so excellent. Shipper complained that the restaurant made the dishes out of order, had to wait for an hour”. Food No need to spend time preparing, you can still enjoy a hearty meal when ordering at this online restaurant. The menu is diverse with Vietnamese flavors mixed with Korean dishes. The meals are presented in eye-catching sets, helping to stimulate the taste buds of diners. A series of delicious dishes worth trying include mixed rice, chicken tokbokki with honey sauce, spicy noodles, egg rolls, salad… Diners commented: Llickthespoon: “Spicy chicken with rice cakes is delicious, spicy chicken is sweet and sweet to the mouth and not dry. Egg rolls are full of crab sticks, sausages, beef kimbap are marinated in a rich sauce and dipped in soy sauce when eaten. Spicy octopus noodles. There are chewy noodles soaked in a spicy sauce, fresh and crispy octopus. Flexible rice cakes, fish cakes, crab sticks and cheese, spicy and salty sauce. Stir-fried vermicelli is combined with shrimp, squid, octopus, vegetables and fruits. yarn eggs”. U-Milktea Besides the familiar single Korean dishes, you have the opportunity to enjoy many different flavors in each of the restaurant’s culinary combos. Preparation time ranges from 15-20 minutes. Combo for 1 person including traditional kimbap, spicy chicken balls, french fries. Combo for 2 includes traditional kimbap and tokbokki, crab stick cheese salad, french fries. Combos for cheese lovers include cheese kimbap, cheese tokbokki, octopus noodles, spicy chicken and mandu or fries. Fried food combo includes mandu, spicy sausage, cheese shake chicken and cheese fries. Diners commented: Thanh Truc: “The buffet set for 189,000 VND includes traditional kimbap, egg roll with crab stick, chicken balls with cheese sauce, cheese salad and beef kimchi rice. Black soy sauce noodles with not much sauce but tasty, delicious food. with a variety of dishes such as meat, crab sticks, sausages, vegetables. The restaurant does not make dishes quickly but makes up for quality food.” Daisy Truong: “In general, the dishes are delicious, not too spicy. The food is hot, with mixed salads to help you get bored. You can order more fruit tea to quench your thirst. Natural peach tea, slightly sweet grape tea. The price is suitable for the quality of the dish”. The attractive cold rice cake of Koreans Sticky rice cake is a familiar dish, appearing a lot during holidays in Korea. You can follow the following recipe to have this cool cake.

Like many Spanish-influenced countries, lunch is the most important meal of the day for the Dominicans. To save time on lunch breaks, ordinary families often make braff, a type of hot pot made from different groups of ingredients. On Friday nights and Saturday mornings, they celebrate the weekend by making a sea fish braff or pork leg. The Dominicans celebrate Independence Day (October 3rd) with successive festivals in October and November. This time coincides with the spawning season of crabs. Calalou crab soup is made from calalou leaves (related to amaranth), taro leaves and crab claws. You can eat calalou crab soup with rice or bread. Or if you want something to sip with beer, try the stuffed crab. The cook mixes crab meat with spices and bread crumbs and stuffs them into cleaned crab shells to put in the oven. On the beaches of Dominica, there are always stalls selling dishes made from freshly caught fish. They sell things like grilled fish cakes (flour stuffed with salted fish, salmon and cheese), ackra (deep-fried cod, jackfruit and waxy potatoes), fish titiwi (a type of goby) in chili powder and Grilled with lemon… If you hear the sound of horns and shells, it means the fishermen are selling the fish they just caught. This is the best time to enjoy the aforementioned gifts. Dominica rum has long been appreciated by connoisseurs of the world. Yet Dominicans drink rum differently from Westerners. They soak many different herbs, flavorings, barks… in rum. The most popular wine is rum soaked in the bark of the bois bandé tree (a plant in the phyllocarpaceae family). Locals hail this wine as the “Natural Viagra” for the energizing effects of the bois bandé plant.

Former actress Thuy Tien. Later, Thuy Tien left the screen to become a flight attendant and met Mr. Johnathan Hanh Nguyen through flights. In an interview, the “aviation balloon” revealed that the number of airline tickets that businessman Johnathan Hanh Nguyen bought to meet and conquer her was probably packed into a room. The family is known as the “brand tycoon” in Vietnam, specializing in the business of luxury fashion, so Thuy Tien’s mother and daughter own fashion collections of many expensive brands. Hot girl Tien Nguyen is also a famous fashionista, receiving great attention both at home and abroad. The fashion style of mother and daughter Thuy Tien – Thao Tien exudes wealth and splendor. Although Tien Nguyen is only 24 years old, she is still ready to wear mature textured dresses when standing in the same frame with her biological mother. The fashionista and her mother wore vintage-style outfits that matched the setting of the gorgeous mansion. While rarely sharing about other family members, Tien Nguyen always have photos taken with mom on every important occasion. She often expressed her love and admiration for her business mother. Tien Nguyen’s fashion gout more or less reflects the image of her mother. Both mother and daughter love classic printed outfits, with intricate details, colorful or rhinestones. The mother and daughter of the giant Thuy Tien always wear ton-sur-ton from colors to textures on costumes. If Thuy Tien chooses dresses with a modern waist and cup shape, Ms. Thuy Tien loves long coats that exalt her power and elegance.

According to SCMP, Korean idols become inspiration for fans, including fashion. They update fast fashion trends and have an eye-catching way of dressing. The following are stars from the land of kimchi who often dress well, fashion styles with their own personality. Pen Carolina Malis thinks they can inspire you. Photo: Gucci. ‘s dress style Jennie (BlackPink) is followed by many girls. As a brand ambassador of Chanel, the beauties of the YG house beautifully dress in luxurious tweed designs from the French fashion house. Besides, she also often wears simple T-shirts, jeans… The female artist knows how to mix a variety of outfits and accessories in different styles. The clothes she wore quickly sold out. Image: Jennierubyjane . Hyojong (former Pentagon member) is considered as a new fashion icon of the Korean fashion village. You can combine classic designs with vintage and choose your jewelry well. American men pursue genderless fashion style. He wears whatever he likes, freely expressing his personality through his clothes. Oversized clothes or punk style also do not make it difficult for Hyojong. Image: Hyojong_1994 . Jessica Jung represents a feminine, luxurious style. She loves dresses with elegant, stylish designs and exudes the aura of a rich lady. The female artist has a great passion for fashion. In 2014, she launched her own brand – Blanc & Eclare. Currently, the brand has opened up to 60 stores worldwide. Image: Jessica.syj . Style of Joy (Red Velvet) has a combination of charm, classic elegance but no less sweet. In 2020, SM’s beauties attracted attention when they were present in the front row of the Michael Kors show. She prefers dresses with floral motifs, tweed, plaid… Photo: _Imyour_joy . Kai (EXO) often has daring combinations, not afraid to show their personality. Oversized suits, fancy layers, unique accessories… become the fashion mark of SM male idols. He holds the position of global ambassador of Gucci and ranks 7th in the list of best dressed men in 2020 due to GQ announced. Image: Zkdlin . Sunmi (former member of Wonder Girls) often shares pictures of dressing up in a hot, playful style on social networks. The female idol chose short skirts and pants to show off her long slender legs. In addition, outstanding textures and materials such as flowers, tweed, rubber, leather, lace… often appear in Sunmi’s outfits. Image: Miyayeah . Moonbyul (Mamamoo) stands out among female idols thanks to the tomboy style. She prefers masculine designs such as T-shirts, ripped jeans, baseball shirts, suits… Photo: Mo_onbyul . The writer Carolina Malis commented: “ Jay BUT (GOT7) is a source of fashion inspiration.” He always neatly mixes items such as denim shirts, shirts, leather jackets, etc. Besides, the male artist chooses to add necklaces, piercings, and hats to honor. up masculine. The Star .

I thought yam only appeared in family dishes, but when fried, it is one of the top street foods in Saigon. Not only keeping the purple color as well as the natural sweet flesh, this dish also has a faint fatty taste of fresh milk. Then when put on the outside of the crispy, hot fried crust, people will eat it all the time without getting bored. Illustration Fried yams do not make people feel dry but soft and moist, fragrant and easy to eat. (Illustration) Fried Sake I don’t know where this dish originated, but when combined with a layer of starch, sake is “shining” much better. Sake pieces are cut to taste and fried until they turn an eye-catching golden brown color. It’s so simple, but it has created a very “good” dish. Sake is characterized by its fat but not starchy flesh. The outside is crispy and fragrant, but the meat inside still retains its soft moisture, so you don’t have to worry about how much you eat. To increase the taste buds, people also shake with soot and cheese to make the dish delicious, sweet and sour. Illustration Sake may sound strange, but it is a popular snack for many Saigon people in the late afternoon. (Illustration) Banana Fried Pancake Fresh bananas combined with crispy crust make people want to eat forever. The banana is thick, rolled evenly and dipped in flour. After deep frying, it will create a golden crust and bring a completely new flavor. Bite into the crispy, salty crust and then touch the sweet banana inside, all intertwined to bring about a delicious and attractive flavor. The hot banana cake has just drained the oil, just blow it up and slowly sip it to feel it. The taste is popular, but it adds a special feature to Saigon street food. Illustration Fried banana cake is a popular street food in Saigon with its delicious crunchiness. (Illustration) Fried durian There are many ways to cook durian to create a flavorful dish and fried durian is one of them. People use durian meat that has been beaten into thin rice paper, then dipped in flour and deep fried in oil. The delicious and golden cake is eye-catching with a crispy crust. Although the kernel is not overwhelming, it is enough to occupy the taste buds by the characteristic passionate aroma. The dish is extremely ideal for those who are afraid of their mouth when enjoying this fruit directly. Because the cake reasonably harmonizes the crunchiness of the dough, the light fat of the durian. Illustration There is no doubt about the love of the fat people for this “passionate” delicious fruit. (Illustration)

Seasoning: Fish sauce, seasoning powder, pepper, cooking oil. Steps to make fried chicken with tamarind: -Bought chicken wings, washed thoroughly, picked up the remaining fluff. Wash thoroughly, dry, cut each chicken wing into 3 parts. – Garlic peeled, smashed, minced. – Marinate chicken wings with spices before processing, it will help to make chicken wings more flavorful. Chicken wings marinated with 1/2 teaspoon of delicious fish sauce, 1 teaspoon of seasoning, a little seasoning and 1/2 of minced garlic, 1 teaspoon of tamarind sauce. Wearing gloves, mix and squeeze well to infuse the chicken wings with spices. Marinate the chicken wings for about 1-2 hours before processing, the chicken wings will be more seasoned. Chicken should be thoroughly washed before preliminary processing (Artwork) – Chicken wings after marinating enough time, will start processing. First, fry the chicken wings so that the wings are hunted again. When the pan is hot, pour in the cooking oil (the amount of oil must be enough to fry the chicken wings). -When the oil is hot, pour in the chicken wings, fry them until golden brown on both sides, fry the chicken wings on medium heat. When the chicken wings are golden crispy on both sides, then take them out, place them on absorbent paper so that the cooking oil can be washed away. – Continue to add about 3 tablespoons of cooking oil into the pan. When the oil is hot, pour in the minced garlic and fry until fragrant. -Put tamarind sauce into the pan, 1 spoon of fish sauce, 1 spoon of sugar for the spices to be mixed together. Stir on low heat until the sauce mixture is blended into a homogeneous mass of spices, then add the chicken wings, stir well so that the tamarind sauce sticks around the chicken wings. – Cook on medium heat until the tamarind sauce adheres to the chicken wings, the dish is complete. Remove to a plate, remember to drizzle the tamarind sauce all over the chicken wings to make the dish more flavorful and eye-catching. To make tamarind fried chicken more delicious, you can refer to the following secret to choosing delicious chicken wings: The taste of chicken wings: Although frozen, the chicken wings will still have a slight flavor. Do not hesitate to smell it directly and when you see a fishy smell, it is a sign that the chicken wings are no longer fresh. Choose chicken wings with a natural aroma to buy and cook delicious dishes for the family with peace of mind. Skin color of chicken wings: If the chicken wings are new, the skin color will be slightly yellow, shiny and absolutely no dullness or darkening. And if the chicken wings are pale white, or appear small gray spots that may be moldy, absolutely stay away. Not to mention, chicken with bruises, even black, indicates that the chicken is not fresh or has a “problem” when it comes to meat, you need to stay away from this type of chicken. Freezing layer on the outside of the chicken wings: Clinging around the chicken wings is a layer of frozen water secreted from the wings. This is an important factor in affirming the freshness of chicken wings. Therefore, housewives need to carefully choose the outside ice, the thinner the better. This is explained by the thin layer of freezing in a short period of time and the chicken wings still retain their freshness. On the contrary, if the ice is too thick, the chicken wings may have been left for a long time and the meat will harden and lose a lot of nutrients. Check the elasticity of chicken wings: With fresh preserved chicken wings will have good elasticity, try pressing on it will quickly return to its original state. Chicken wings that are not fresh or frozen for too long will not be elastic and harden. They are even as hard as a rock. With this chicken wings you are best not to buy. Not to mention, after the defrosting time, the chicken wings are no longer delicious and fresh as desired by customers. In addition, there are chicken wings that have been frozen and defrosted many times, which often have a dry surface. Therefore, say no to chicken wings that are brought out and frozen many times. Xiao Fei (Synthetic)

Located on the edge of the city. Tuyen Quang, about half an hour’s drive from the city center, Su Anh cooperative is now replicating the tea variety originating from Taiwan, which is used to make oolong tea. This is a tea variety with high quality, mild aroma, and suitable for the province’s soil. According to Mr. Nguyen Cong Su, owner of the cooperative, the finished oolong tea has been deodorized. This is not suitable for the majority of Vietnamese consumers, who are familiar with the acrid taste of famous brands such as Tan Cuong and Thai Nguyen tea. To bring a high-end product closer to users, Su Anh cooperative has imported all tea varieties, which are used to produce oolong tea. However, in the processing stage, Mr. Su’s cooperative kept the same method as that of traditional tea so as not to lose the tannin – the factor that causes the characteristic acrid taste. The entire tea production process is invested with modern equipment by Su Anh cooperative. In particular, this machine to kill yeast and flavor tea was purchased by the cooperative for about 100 million VND. The use of the machine is to keep the yeast killing process at a stable temperature, avoiding the phenomenon of over or under fire compared to traditional wood burning. Besides technology, input factors are also particularly interested in Su Anh cooperative. According to Mr. Su, before harvesting, he often tells workers to wait for a few days of strong sunlight to prevent the tea from being pale. After being picked, tea must be brought to the factory within a few hours, so that the tea leaves are not crushed or crushed. Ngoc Thuy tea products of the cooperative are completely hand-picked, following the “one shrimp two leaves” standard. This is the top, freshest and youngest part of the tea plant. To ensure quality, Su Anh cooperative has opened many workshops, close to the raw material area, to ensure the processing progress. Compared to oolong tea originating from China, Ngoc Thuy tea of ​​Su Anh cooperative is more accessible in price. In particular, the tea still retains the characteristic acrid taste according to the taste of Vietnamese people. The product has achieved 4-star OCOP certificate of Tuyen Quang province.

https://dulich.petrotimes.vn/ Bibimbap’s main ingredients are steamed rice, processed vegetables, chili sauce, eggs, and beef. Koreans are very delicate, they know how to make the first impression for diners by decorating the ingredients of the dish in an extremely eye-catching way. https://dulich.petrotimes.vn/ In Seoul, there are many restaurants and eateries serving Bibimbap, but one address that specializes in Bibimbap that I would like to introduce to you is Gogung located in the Insadong neighborhood. https://dulich.petrotimes.vn/ This restaurant is located on Insadong pedestrian street. If you take the subway, you go to Anguk station, Exit 6, go straight to the big intersection, look to the left, you will see a very beautiful marble pedestrian street with many traditional shops. On the right is the road to the ancient village of Bukchon. Turn left and go straight for about 500m, you will see a small shopping mall called Ssamji-gil on the right, Gogung store is located here in the basement. https://dulich.petrotimes.vn/ The menu of the restaurant is quite simple, including set meals or order each plate of rice and side dishes separately. Side dishes are always served first, including kimchi, pickled vegetables like radish, napa cabbage, or seaweed, and they’re free. https://dulich.petrotimes.vn/ Then, two bowls of mixed rice are brought out while still hot, the way to place the side dishes on top is also very delicate. Jeonju-style bibimbap is served in a golden metal bowl and Dolsot bibimbap is placed in a black earthenware bowl. https://dulich.petrotimes.vn/ Boiled egg yolk is soft, if you mix it right after you bring it out to cook, it will be slightly pasty. The sauce is made from sweet peppers and a little sesame oil to create a consistency for the rice when mixed. https://dulich.petrotimes.vn/ In general, the dish has an aesthetic score of 9/10, the taste is about 7/10, not so good as expected, if you are not used to it, you can only eat half a bowl because you may feel a bit sick. The special thing is that both bowls of Bibimbap have almost no meat, mainly eggs mixed with vegetables. But for Bibimbap fans, eating here is also quite good. This set also includes cakes made from flour and seafood, which are quite delicious. https://dulich.petrotimes.vn/ The service quality of the restaurant is generally quite good, the space is quiet and comfortable. This Gogung restaurant is also worth adding to your list of must-eat restaurants when coming to the land of Kimchi. https://dulich.petrotimes.vn/ Address : Korea, Seoul, Jung-gu, Chungmuro ​​2 (i)-ga, Myeongdong 8ga-gil, 27 2 층 Business hours : 11am – 9:30pm daily. https://dulich.petrotimes.vn/

“Make use of the ice cube trays with lid! Pre-ground onions, garlic and chili peppers, freezing the members are very convenient to use, each time you stir-fry, take out 1-2 pieces is enough to stir-fry, cook, make fried onions and garlic, do not rust anything It’s also convenient. You can make garlic balls, separate onion balls, or mix onions – garlic; onions, garlic and chili.”, Phan Anh shared her tip. Ms. Phan Anh also noted, these pellets do not need to be defrosted before cooking, just drop the pellets into the pot and pan, and it will fall apart right away! Tastes as good as freshly peeled. There is no need to soak in any vinegar because not all dishes need oil and vinegar. Sometimes it is necessary to marinate grilled meat, for example. Ms. Phan Anh also meticulously instructs her sisters how to freeze in the refrigerator to avoid odors. Peel onions and garlic. After peeling, wash it, let it dry completely before putting it in a small blender. If there is water, when making the pellets, they will stick together, making it difficult to chip when processing. You can grind garlic, chili, and onion separately or mix garlic, chili, and onion together for easy processing. Ms. Phan Anh made 2 trays: 1 tray of garlic and onions and 1 tray of garlic and chili One spicy tray, one non-spicy tray for convenience! Put in ice trays with lids! Lightly compress it to “mold” it and then put it in the freezer About 3-4 hours later, these pellets begin to harden slightly, then remove, put in sealed boxes, continue to freeze! Done, just use it! Phan Anh’s house “onions and garlic” saves a lot of time when cooking.

The North is a place where ancestors settled for a long time, so everything from food to clothing has been filtered and become the norm, not easy to change. The dishes are always in harmony, the spices are in harmony with each other. And it is the moderation in this seasoning process that has created the elegant and delicate features in Northern cuisine in particular and Vietnamese cuisine in general. Typical dishes of the North: Pho, bun thang, bun cha, Ho Tay shrimp cake, snail vermicelli, frozen meat, sticky rice nuggets, spring rolls, fried vermicelli with crabs… Not only focusing on dishes on Tet holiday, another characteristic of the North is the cakes. These are not foods to fill up, but they bring excitement, especially keeping many beautiful memories in the childhood of every Northerner. Typical dishes: Jams made from crocodiles, rice cakes… Delicious Central dishes Central region is a land of sunshine and wind, not favored by nature, but the culinary culture of this region is very wonderful. The cuisine here is quite sophisticated, focusing on the form, presentation to the name of the dish. The common point of Central dishes is the spicy and slightly salty taste compared to the North and the South. Typical dishes of the Central people: Bun bo Hue, banh beo, banh xeo, banh dam, cha ram, fish vermicelli, boiled meat rice paper… Referring to Central cuisine, it is impossible to ignore the ancient capital of Hue. Royal cuisine here is famous not only in the way it is processed but also in the way it is presented and decorated, thereby creating a unique feature that is not found everywhere. The 8 most mentioned dishes in the ancient Hue royal cuisine: spring rolls, phoenix rolls, western ox skin, bear hands, deer tendons, orangutan lips, elephant leg meat and bird’s nest. Diverse cuisine of the South Not as sophisticated as Hue royal cuisine, Southern dishes are as simple and rustic as the people here. Diverse dishes, unpredictable changes with sweet, spicy, fatty. Typical dishes: Grilled snakehead fish, spring rolls, vermicelli, fish sauce hotpot, Nam Vang noodle soup… Southern cuisine is influenced by China, Thailand, … often seasoned with sugar or with the sweetness of vegetables and fat due to the use of coconut water. Typical dishes that use a lot of sweetness: cakes (printed cake, yeast cake, little cake, beef cake…), tea (sword tea, banana tea),… Vietnamese cuisine is extremely diverse and rich from North to South. Each region has its own color characteristics. Only when traveling through each place, going to each region and enjoying the cuisine there, can you fully feel this subtle difference.

Seafood fried rice Resources: 2 bowls of cold rice, 200 grams of fresh squid, 100 grams of baby shrimp, 50 grams of sweet corn, 50 grams of peas, 2 eggs, dried onions, pepper, fish sauce, seasoning seeds How to make seafood fried rice – First we will prepare the ingredients: Clean squid, rinse with clean water several times, then drain, then cut into small pieces. Shrimp cut off the antennae, remove the black thread, wash, peel off the shell, diced. Put pre-prepared shrimp and squid into marinade with seasoning and pepper to absorb. Corn and beans are separated from the seeds, washed and then drained. Peel the carrots, then wash and diced. After the ingredients have been prepared, we will enter the main part of how to make seafood fried rice. – Put the pan on the stove with a little oil and then fry the chopped dried onions, add shrimp and squid to the island to hunt and then put on a plate. Continue to add cooking oil to the pan to stir-fry shrimp and squid, add peas and corn to stir-fry together, season with a little seasoning. Stir-fry until cooked, then add carrots and stir-fry when carrots are also cooked, then pour them out on a plate with shrimp and squid. – Pour a little cooking oil into the pan, heat it up, then put the rice in and fry it for hunting, then beat the eggs into the island and mix with the rice, season to taste, roast until the eggs are evenly coated in the dried rice and hunt. Rice used for roasting, you should use rice cooked from old rice or dry rice will taste better. If using rice with sticky rice, you should let the rice cool down and then put the rice in the refrigerator for a few hours for the rice grains to solidify. – The last of the way to make seafood fried rice is to add all the ingredients of shrimp, squid, beans, corn, and carrots that have been fried and continue to stir-fry with rice for about 1 more minute. Mixed fried rice Resources: Chicken eggs: 2 eggs; Carrot: 1/2 tuber; Cowpeas or green beans: 5 pods; Sweet corn: 1/3 box or half corn if no canned corn.; A few peas if available; Sausage : 2 pieces (if you prefer greasy, add pork loin, or spring rolls, today we use sausages); Fresh shrimp: 5-6; Dry cooked rice; Onions about 2 bulbs; Seasoning: seasoning powder, soy sauce, fish sauce, pepper. Making Dry cooked rice to cool, put in the refrigerator before bringing out to roast. Boiled shrimp, peeled and diced Boiled chopped cowpeas Carrots, peeled and diced, boiled until cooked Sweet corn, peas washed, boiled, then drained Sausage or chopped sausage (I use sausage at home, ready to use) Crack two eggs into a bowl, add a little pepper and seasoning powder, beat well, soak a soft cloth with a little cooking oil and wipe it all over the non-stick pan, pour the egg into it very thinly, if the pan is small, fry the eggs twice, When the eggs are cooked, remove to a plate, let cool. The rice is kept in the fridge to squeeze with 1 chicken egg to make it really soft (I use small chicken eggs, so not too many eggs) Stir-fry onions, pour rice in first, stir until slightly cooked, continue to add sausages or sausages, sweet corn, cowpeas, carrots, shrimp stir well, add a little fish sauce and two tablespoons of soy sauce until fragrant. , add a little pepper, the rice grains will start to shrink again, pour the sliced ​​egg, mix well again and then pour it out on a plate. Lotus rice with char siu Materials include : 250g of rice; Peas 50 g; 150 g fresh lotus seeds; Shiitake mushrooms 10 g; Carrot 50 g; Dried shrimp 50 g; Char siu meat 150 g; Fresh lotus leaves 1; Sausage 50 g; Seasoning: sugar, salt, seasoning; Garlic 10 g Processing stages: Fresh lotus seeds: washed, boiled with a little salt. Peas washed, boiled with a little salt. Shiitake mushrooms soaked with warm water to bloom, washed, diced. Dried shrimp, washed and boiled. Carrots are washed, diced, boiled with a little salt. Sausages washed, boiled, diced. Diced pork char siu. Minced garlic. Lotus leaves are cleaned and dried. Put the pan on the stove, when the pan is hot, add 2 tablespoons of cooking oil, when the oil is hot, add minced garlic and fry until fragrant, then add the pre-prepared ingredients to stir well (dried shrimp, sausage, mushrooms) coriander, char siu, carrots, peas, lotus seeds). Add 2 teaspoons of sugar, 2 teaspoons of seasoning, 1/2 teaspoon of salt, continue to stir for about 2 minutes. When the rice is cooked, use chopsticks to stir the rice until it is smooth and then put it in a clean bowl. Add in the cooked filling and mix well. Prepare a large bowl about 20cm in diameter. Dry the lotus leaf and place it in a bowl (put the side with the veins at the bottom). To make the rice more beautiful when opening, sprinkle some lotus seeds first and then add the rice. When the rice is full to the mouth of the bowl, grab the excess of the lotus leaf and use a toothpick to pin it. Although all the ingredients have been cooked, the steaming process is an indispensable step to create the flavor of this dish. Use a large glass pot, put about 1 liter of water in the pot, put the bowl with the rice pack in, cover, and steam for 12 minutes. “So cute” rice balls are delicious Ingredients: Sausage (or beef, chicken, sausage); Cucumber; Carrots (or sweet corn); Shrimp; rice Making – First, we need to cut the sausage into this diced form. – And chop the same with the vegetables. As for shrimp, you need to peel off the shell, head, and antennae, then cut it in half and boil it. – Blanch the carrots and blanch the sausage until hot. Pay attention to add a little salt to the blanching water. – Mix the rice with the prepared ingredients (except shrimp) and then grasp it. You can also add a little vinegar and sugar to the rice! The tighter you hold it, the more delicious it will be! Korean mixed rice Resources: White rice: 1 cup; Beef: 100g; Dried shiitake mushrooms: 4 ears; Price: 20g; Carrot: 1/2 tuber; Cucumber: 1/2 fruit; Chicken eggs: 1 egg.; Korean chili sauce; Common seasoning: cooking oil, sesame oil, roasted sesame. Making Shiitake mushrooms soaked in bloom, sliced ​​thin. Rack is picked up, washed, then taken out to dry. Shredded carrots. Thinly sliced ​​cucumber. Put the pan on the stove, add the cooking oil, add the red onion and saute, then add the beef and stir-fry (don’t marinate the beef). Remove the beef to a separate bowl. Still using the same pan, stir fry each vegetable separately until cooked. Add a little seasoning to make the vegetables more flavorful The price is to be blanched with hot water. Fried egg omelet. Make chili sauce: you mix chili sauce in the ratio of 3 tablespoons of Korean chili sauce, 2 tablespoons of sugar and 1 tablespoon of sesame oil. Mix Using one of these, before adding the rice, apply a thin layer of cooking oil, put the rice in, put a little of each type in. Put the mixture of chili sauce and roasted sesame on top. When serving, mix well and enjoy. Chicken rice Making Boiled chicken. Use chicken broth to cook rice (for turmeric or saffron) Chicken, removed and shredded (finely chopped) Thinly sliced ​​onion soaked in vinegar for 30 minutes to reduce pungent. Mix chicken, onions, herbs, sliced ​​carrots with fish sauce, sugar, lemon juice, garlic, and chili. Season to taste because it’s sweet and sour. Compress the rice into the bowl and then put it on the plate, mix the chicken, not the mouse, and the tomato. Sweet and sour rice balls Resources: – Rice: 2 bowls – Onion: 1/2 of a piece – Carrot: of½ – Zucchini: fruit – 4 tablespoons ketchup Making Step 1: Chop the vegetables Step 2: Stir-fry with a little salt and seasoning Step 3: Add the rice and tomato sauce and mix well. Do not cook rice too elegantly, it will go bad quickly. Step 4: Use clean food wrap to hold the rice into bite-sized handfuls. Scrambled rice with cotton balls Resources – Sticky rice: 500g – Water: 400g – Scrub cotton: 200g Sticky rice seasoning: – Finely chopped scallions: 100g – Fish sauce: 1 tablespoon – Sugar: 2 tablespoons – Seasoning seeds: 1 tablespoon – Pepper: 1 teaspoon – Cooking oil: 2 tablespoons Seasoning for spreading rice: – Water: 1 tablespoon – Sugar: 1 teaspoon – Fish sauce: 1 tablespoon – Chili powder : 1/2 teaspoon Implementation steps: Step 1: Cook glutinous rice. Wash the glutinous rice, pour it into the rice cooker, add water just to the surface of the rice, add 1 tablespoon of cooking oil and 1 teaspoon of seasoning powder, stir well and cook like normal rice. Step 2: Spread the cooked sticky rice on the tray in a thin layer. You can use your hands to force the rice or a clean bottle to roll over the sticky rice so that the rice is pressed tightly onto the tray. After the rice has cooled, cover the sticky rice tray with plastic wrap and place it in the refrigerator overnight (putting the rice in the refrigerator will make the sticky rice firm, easy to dry, and save time in drying). furnace a lot). Step 3: The next day, take out the sticky rice and cut it into bite-sized pieces, then arrange the rice on a tray, dry it in the oven at 120 degrees Celsius for about 45 minutes. Step 4: Turn the sticky rice over and then dry it for about 30-40 minutes for the sticky rice to dry completely. When drying, you use the wand to channel the oven door to let the steam escape, the rice will dry faster. If there is no drying oven, you can wrap the sticky rice tray and then expose it to the sun for 1-2 days to let the rice dry naturally. Step 5: Put oil in a deep pan and heat over medium heat. When the oil is hot, turn the heat down a little, drop each piece of sticky rice into the pan and fry until golden brown on both sides, then take the rice out and put it on a basket lined with absorbent paper (If you want to know if the oil is hot or not, wait until the oil is hot). When the oil is hot, break a small piece of glutinous rice and drop it into the oil pan. When the sticky rice expands and emerges immediately, the oil is hot enough for frying). Step 6: Mix fish sauce with sugar in the ratio of 3 tablespoons fish sauce + 3 tablespoons sugar + 3 tablespoons filtered water and stir well into a sweet and salty fish sauce mixture. Then, you add 1 tablespoon of chili powder to the mixed fish sauce and stir again. Step 7: – Wash the scallions, dry and chop finely. Then, you take 1/2 cup of oil into the pan, wait for the pan to be hot, then add the onions, quickly stir and turn off the heat as soon as the green onions turn dark green and fragrant. – Arrange the fried rice that has just been fried on the tray, drizzle 1 layer of fish sauce, sugar, 1 layer of onion fat and then sprinkle the cotton ball evenly on the top. Wishing you success!

Share information about which type of collagen is good, experts say. Currently, collagen is divided into many different forms. In particular, each type of collagen has its own advantages and disadvantages. Accordingly, depending on the purpose, or the need to use collagen, you will choose the best type of collagen. Illustration On the market today collagen is also divided into forms such as collagen powder, collagen tablets, collagen oral form. Specifically, the advantages and disadvantages of each type are as follows: Collagen powder Powdered collagen is a new type of collagen that has recently appeared in the Vietnamese market. Trusted by many women. With powdered collagen, the biggest advantage is not only in efficiency. And this type of collagen also ensures high safety for users. Moreover, users can use powdered collagen to mix with fruit juices. To enhance the efficiency of use without affecting the quality and taste of the product. However, compared to liquid collagen and tablets, powdered collagen has the disadvantage that it is more difficult to buy in the market. Water-based collagen Water-based collagen is sought after by many women today. Liquid collagen has advantages such as higher absorption than tablets and powders. Liquid collagen is widely sold in the market, also easier to find because of its mass. However, this type of collagen also has some disadvantages such as: High cost, difficult to drink and difficult to store. Collagen tablets Collagen tablets appear quite a lot on the Vietnamese market. Rated as the easier to drink of the 3 types of collagen and can be carried anywhere, the price is relatively cheaper. Although chosen by many women, this type of collagen still suffers from some disadvantages such as: Lower efficiency in collagen types. Because, when supplementing with collagen in the form of tablets, it takes time to dissolve, so the effect will be longer and slower. However, depending on the preferences and desires of each individual, you can actively choose your own type. Illustration It can be said with the above analysis. Surely readers can find the answer to the question: “Which type of collagen is good?” At the same time, it is possible to choose the type of collagen that is suitable for the body, for the best effect.

Illustration. In addition to the vermicelli that is smaller than the traditional Hue beef vermicelli, in the broth mixture of Phan Thiet beef noodle soup, there is no fish sauce and no rolls of any kind. In return, when cooking the broth, people often add something called beef curry to create flavor and after the noodles and broth are scooped into the bowl, people sprinkle some roasted peanuts on top, adding more. Crispy, fragrant part for a bowl of vermicelli. The special thing to create the flavor of beef noodle soup is the secret to marinating beef. The type of seasoning, dosage and marinating time will create a delicious dish with fatty, warm and tender beef just right when eaten. Along with the accompanying ingredients such as bean sprouts, bananas, spinach, herbs and squeeze a little lemon to create a scent that stimulates the taste buds, enhancing the uniqueness and deliciousness for all customers. For the people of Phan Thiet, beef noodle soup is a familiar dish. The beef noodle shops here, whether big or small, new or old, are almost always crowded. Some addresses can be mentioned such as breakfast restaurants on Tuyen Quang street, Thu Khoa Huan street, Le Hong Phong alley beef noodle shop (near old Phan Thiet station) and most recently Phan Thiet beef noodle soup at Phu Long market. … Visitors to the coastal town remember to enjoy Phan Thiet beef noodle soup, a rustic and gentle dish like the coastal people.

Legend has it that the profession of making rice paper in Luong, Do Luong, Nghe An provinces has been passed down through generations in the village. Up to now, the age of the craft village is more than 300 years. Previously, Vinh Duc craft village was located in Lien Son commune, until 1989, Lien Son commune merged with Do Luong town. In 2005, the People’s Committee of Nghe An province recognized this place as Vinh Duc rice paper production village. The oldest person making rice paper here also does not know when the origin of this craft village was. They only remember that they were handed down by their grandparents and parents how to make the best rice paper. To make a delicious rice cake must go through many stages. The feat from selecting raw materials to processing and manufacturing. Raw materials usually use rice with little plasticity, commonly used rice is Khang Dan 18, plain rice to coat cakes. After soaking the rice for one night, the rice is cleaned and the grit is then ground into a powder, mixed with black sesame. To increase the delicious taste, people add pepper, crushed garlic, mixed with rice flour. This is also the secret to making the unique taste of Do Luong rice paper. The flour mixture, after being mixed well, will be coated with a thin layer on a griddle made of cloth, on a pot of boiling water. When the rice paper is cooked, it is gently spread on the cork grid to cool before drying. When drying the cake, about every 2 hours, the cake will be turned over once to dry evenly. If it is very sunny, you have to watch the cake, turn the cake often because it is too sunny, the cake will be hard and curved, not good looking and difficult to bake. After drying, the rice cakes will be baked on a hot coal stove or fried in oil. Bake so that the cake expands evenly, bringing up the strong aroma of pepper and garlic, the fleshy taste of rice flour, and black sesame. In 2017, Do Luong Banh Da was granted an intellectual property certificate. Currently, Vinh Duc craft village has more than 100 households producing rice paper all year round. Every house is busy, red with fire. The fragrant smoke from the baking spread over a large area. Although the rice paper is small, it has become an unforgettable home taste for many people in Nghe An.

1. Chicken breast 150g 2. Cherry tomatoes 6 3. Chicory 1 plant 4. Red radish 5 pieces 5. 2 small cucumbers 6. Canned or slightly boiled sweet corn 7. Seasoning: 15ml cooking wine, 15ml soy sauce, a little pepper 8. Salad seasoning: 30ml soy sauce, 15ml olive oil, 8ml honey, 30ml rice vinegar, a little pepper Steps 1. Prepare ingredients 2. Mix water 3. Stir-fry chicken 4. Presentation Prepare materials 1. Chicken breast 150g 2. Cherry tomatoes 6 fruits 3. Chicory 1 plant 4. Red radish 5 bulbs 5. Small cucumber 2 fruits 6. Canned or slightly boiled sweet corn 7. Spices 15ml cooking wine, 15ml soy sauce, a little pepper 8. Salad seasoning: 30ml soy sauce, 15ml olive oil, 8ml honey, 30ml rice vinegar, a little pepper Chicken breast is known to be one of the foods rich in nutrients, low in calories and has the effect of building muscle, helping the body become more toned. Therefore, in the diet menu is definitely indispensable dishes made from chicken breast. However, if the chicken breast meat is processed improperly, it will make the meat dry, creating a feeling of boredom when eating. So, check out how to make chicken breast salad below! Weight loss dishes: How to make chicken breast salad 1 Process materials Wash the chicken and cut it into pieces, then put the chicken in a bowl. Add soy sauce, cooking wine, and pepper and mix well to infuse the spices. Chicory, washed and cut into pieces. 2 Mix water mix Add the salad dressing to the bowl and stir well. 3 Stir-fry chicken Heat a little oil in a pan, add the chicken and stir well. Stir fry until the chicken is cooked, then turn off the heat. 4 Present Put the chicory on a plate, add the sliced ​​cucumber and radish. Then add the sliced ​​cherry tomatoes. Pour the chicken, sweet corn into the vegetable plate, then add the salad dressing and mix well. How to make chicken breast salad – the perfect weight loss dish! Finished Products: A plate of delicious crispy chicken salad with vegetables is definitely the ideal dish for a weight loss lunch. The chicken is tender and sweet, the vegetables are cool and crispy, easy to eat and delicious to eat. Please pocket this recipe for your menu of delicious weight loss dishes. To make chicken salad, it will take you about 15 minutes to prepare and cost about 20,000 to 25,000 VND only. Hope you have success with this chicken breast salad recipe! According to the Vietnamese life

Illustration. I don’t know since when did the Phu Tho people think of a way to pickle the tops of cassava vegetables to process into dishes. Perhaps stemming from years of hunger and deprivation in wartime, the Phu Tho people had to use cassava tops to supplement their meals. And today, cassava vegetables have become familiar dishes in daily life, becoming famous specialties of the people of Phu Tho. Vegetable cassava is not a delicious food, even more not colorful, respecting the form, but it requires the processor to be very picky. From the stage of choosing cassava vegetables was not simple, not all cassava can be picked edible leaves, cassava vegetables used for salting as well as for eating must be glutinous cassava vegetables (also known as tapioca), have green leaves, tubers are used to boil food. As for the dwarf Chinese cassava, also known as bamboo-leaf cassava – because its leaves are small and long like bamboo leaves, purple in color should be limited, because this type has a lot of plastic, if not processed well, it is easy to get drunk. A special point is that cassava vegetables for eating are only picked at the fence, or in the bushes of cassava in the garden to wait for the planting season, because the tops of cassava here are picked more often, so they are younger and softer. People never pick cassava vegetables from crops grown on the field, in the fields to get tubers – because then the cassava plant will have less tubers and the tubers will give less starch. Sour cassava vegetable soup For standard taste, you must choose young, big and stout cassava buds that still have the fine powder at the top of the buds. After picking, it must be preliminarily processed through cassava vegetables, keeping about 2 or 3 petioles from the top down. After picking vegetables, wash them and rub them thoroughly to remove all the plastic. Crunching cassava leaves is an important step to bring out the flavor of the dish, the person must skillfully make the cassava leaves soft, the waves are whole, not broken into pieces. After rinsing, wash the vegetables several times with water until the water is no longer cloudy, that is, the vegetable has no plastic. After grinding, the cassava leaves are mixed with a little salt to make the taste more intense. Doing so also helps to make cassava vegetables sour faster and can be left for a long time without being damaged or scum. Therefore, when adding salt, you also have to choose so that the vegetables are not too salty, nor too light to easily spoil the vegetables. After being mixed with salt, the cassava vegetables are put in a jar or jar and left for 4 to 5 days to silage. It takes about 5 to 7 days to bring cassava vegetables to cook soup. Tapioca can be eaten without rice or processed with other ingredients such as fish, pork leg, meat, or peanuts. Just take out the cassava vegetables, squeeze out the water, and then put it in the pot with the fish, season with a little seasoning, put the water and then simmer it. Cassava vegetable soup stewed as delicious as possible. Because then the fatty, delicious, and sweet taste of pork leg and fish will be absorbed into the cassava vegetables; while the sour taste from cassava vegetables penetrates deeply into the fish, eliminating the fishy smell of the fish, making the piece of fish smell of melon and delicious. The little secret when cooking cassava vegetable soup is not to season it from the beginning, because it is easy to get salty, because the cassava vegetables have been salted relatively recently, so when cooked and then seasoned, it will be more standard. Cook melon with peanuts or pork leg, or stir-fry with garlic, with meat… any processing method creates special delicious dishes. The cassava melon is still delicious, a bit stale, intense and full of sour taste, combined with the same ingredients, making the dish attractive and unforgettable. Although cassava vegetables do not look beautiful on the outside, but they are very delicious, everyone who has tried them is passionate and hard to forget this typical dish. Cassava vegetables are also a catalyst for the nostalgia of the children of Phu Tho away from home, the most simple and loving things of this land. Those who have been attached, it can be a reminiscent and evocative scent, it is a beautiful old memory, highlighting the culinary culture of the people of Phu Tho homeland. For each Phu Tho resident, cassava vegetables are not only a dish, a specialty but also a symbol of their homeland. For generations, cassava vegetables have become a familiar dish on the rice tray of people in the midland area of ​​Phu Tho. No matter where they go, how far away from their homeland, the children of the Ancestral land will always remember the simple bowl of sour soup with vegetables and cassava. Many people have the opportunity to enjoy, have enjoyed and praised the vegetable soup as the number 1 specialty of Phu Tho. If you have the opportunity to visit the land of Hung Kings, do not forget to enjoy this interesting Phu Tho cuisine and buy it as a gift for relatives and friends to enjoy. The land of Phu Tho is loving, the people of Phu Tho are hospitable, “specialty of sour cassava vegetables” is an idyllic gift with the rustic soul of the Ancestral people for tourists from all over the world every visit.

Co Chung restaurant brings pure Vietnamese dishes in Singapore. With the goal of bringing pure Vietnamese flavor, Co Chung restaurant introduces to international friends the culinary flavors of all three regions of the North – Central – South. As a result, diners have the opportunity to experience many other special dishes, not just pho. Specifically, tourists and Vietnamese expatriates can enjoy many dishes such as grilled pork vermicelli, spring rolls, rib rice, banh beo, spring rolls, pancakes… The menu at Co Chung restaurant includes dishes that are close to Vietnamese taste. Towards a cozy space similar to Vietnamese meals, the range of utensils and furniture at the restaurant are carefully selected. Flower pots or paintings by many Vietnamese photographers are also arranged by the restaurant to make diners feel like they are at home. Ms. Chung shared that her restaurant will not only be an address to introduce Vietnamese dishes but also a cultural bridge to introduce both people and Vietnamese tourism. Banh xeo, one of the favorite dishes of many diners at Co Chung restaurant. Opened right at the time of the Covid-19 pandemic broke out in March 2020, Co Chung restaurant was fortunate to receive a lot of attention and support from diners. The staff all see this as an opportunity and motivation to develop the restaurant, affirming its position on the culinary map of Singapore. Many newspapers in Singapore praise the restaurant’s food and service. Screenshots. “We are proud to be one of those small restaurants that are covered by mainstream newspapers like The Straits Times in Singapore,” said the owner. Sharing about daily challenges, Ms. Chung cannot hide her joy every day when she is attached to what she loves – Vietnamese delicacies. Chung’s first branch is located at Level B2, Unit 20 at 68 Orchard Road, Plaza Singapura Mall – one of the busy commercial centers on the famous Orchard shopping street, right at Dhoby Ghaut Central Station. The second branch also opened a few months later at 5 Lor Telok, 049018.

Illustration. Dragon Capital has always had a special interest in banking and real estate, which are the two industries with the largest market capitalization in Vietnam’s stock market. However, following recent developments shows that this group of funds is having a significant change, strongly selling real estate stocks and aggressively collecting banks. STRONG BANK Specifically, as of May 18, Vietnam Enterprise Investment Limited (VEIL), the largest investment fund in Vietnam with a scale of 2.14 billion USD, managed by Dragon Capital, allocated 31.4% of the portfolio to the banking group. increased sharply compared to the figure of 28.83% in early January 2021 and 29.8% compared to April. On May 18, VEIL’s NAV/Share value reached 10.57 USD, up 27.35% compared to the beginning of the year, this is an outstanding growth compared to the increase of the VN-Index which increased by 15.41. %, in USD. Top 10 largest investments of VEIL hold 4 banking stocks, including: VPBank accounting for 11.76%; ACB 9.22%; VCB 6.29%; TCB 3.65%. Most recently, on May 11, VIEL bought 1.5 million shares of VpBank. Besides VEIL, other funds of Dragon Capital such as DC Developing Markets Strategies Public Limited Company purchased 600,000 shares of VPB; CTBC Vietnam Equity Fund and Norges Bank bought 500,000 shares; Samsung Vietnam Securities Master Investment Trust (SSMIT) bought 50,000 shares. Thus, through member funds, Dragon Capital bought a total of 3.15 million VPB shares, estimated to spend 200 billion dong, thereby, raising the bank’s ownership rate from 4.99% to 5.12%, becoming the only major shareholder of VPBank. Previously, in mid-April, Norges Bank and SSMIT also bought a total of 9 million ACB shares out of a total of 10 million registered shares. The remaining one million shares could not be bought because ACB ran out of foreign room. Prior to the purchase, neither Norges Bank nor SSMIT owned any shares in ACB. After the transaction, the ownership ratio of these two funds at the bank increased to 0.396% and 0.017% respectively. If calculated according to the market price of ACB shares during the transaction period, two member funds of Dragon Capital may have spent about 300 billion VND to buy 9 million ACB shares. RUN FROM REAL ESTATE GROUP In the opposite direction, Dragon Capital fund group continuously sold real estate and construction stocks. Specifically, Dragon Capital group continued to divest from Ho Chi Minh City Technical Infrastructure Investment Joint Stock Company. During the period from April 20 to May 13, member funds including Amersham In Industries Limited, SSMIT, Norges Bank continuously sold out with a total of more than 6.3 million shares. After the transaction, Dragon Capital group reduced its total ownership in CII to 7.64%, equivalent to more than 18.2 million CII shares. Not only CII, Dragon Capital also recently continuously sold KBC shares of Kinh Bac Urban Development Corporation in the context that this share price plummeted to 32,000 VND/share compared to the historic peak price in January. is 45,000 VND/share. On May 6, this group of funds sold 2.56 million KBC shares and on May 12 continued to sell 1 million KBC shares, reducing their ownership ratio from 7.5% to 6.7%, equivalent to with 31.9 million shares remaining. In April, this fund group also worked hard to sell KBC shares. Dragon Capital’s continuous selling was also in KDH shares of Khang Dien House Trading and Investment Joint Stock Company. On April 19, Dragon Capital announced a net sale of 1.86 million KDH shares, of which Grinling International Limited’s member fund sold 2 million shares and Norges Bank bought 142,900 KDH shares. After the transaction, the total ownership of Dragon Capital group in KDH decreased from 10.21% or 57.07 million shares to 55.21 million shares, or 9.8%. At Dat Xanh Group Joint Stock Company, a group of large shareholders Dragon Capital also sold 3.78 million shares of DXG in mid-March, reducing its ownership ratio from 17.3% to 16.6% in Dat Xanh. Dragon Capital’s largest fund allocates its portfolio to many large-cap real estate stocks. Along with selling down the proportion of midcap stocks in the real estate industry, Dragon Capital allocated more portfolio to this industry blue chip with typical codes like VIC of Vingroup, VHM of Vinhomes, and NVL of Novaland with respective proportion 8.78%, 5.68% and 3.7% in VEIL’s portfolio. In the investment proportion of VEIL, the real estate group also decreased from 27.24% to 27.03%. Dragon Capital has always had a special interest in banking and real estate, which are the two industries with the largest market capitalization in Vietnam’s stock market. In 2021, these two industry groups also stand out with the story of capital increase, which is expected to raise the share price of these two industries from now until the end of 2021. However, many securities companies believe that residential real estate can increase the proportion, but the banking group should be careful because the outlook has partly reflected in the price. Bank stocks during the past time have grown continuously, cash flow will most likely find other groups with better growth stories such as steel, agriculture, real estate…

According to the advice of nutritionists, it is possible to identify chemically contaminated vegetables based on some of the following characteristics: Color of vegetables: Clean vegetables are usually lighter in color than those using chemicals. The latter types are not clean due to the absorption of many chemicals, so they have a more eye-catching appearance. Cruciferous vegetables, water spinach, spinach, cabbage … when viewed from the outside, the outer sheath will be darker, stronger and less glossy. Based on branches, sheaths and leaves of vegetable plants: The number of branches, sheaths and leaves of clean vegetables is less, and the leaves are larger than those of unclean vegetables. The phenomenon of pests and diseases on vegetables: Vegetables with many traces of leafworms will be cleaner because they do not use pesticides before harvest. Chemically sprayed vegetables have large, smooth green leaves and absolutely no hole in the leaves caused by caterpillars. Taste when cooking: The taste of clean vegetables is stronger. As for the vegetables that are not clean, eating will be very pale, not feeling the taste. In some cases, there are residual pesticides in vegetables, which when processed will give a strong odor, difficult to smell. Vegetable storage time: Clean vegetables that can be stored at room temperature or refrigerated for about 4-5 days can still be used. As for vegetables that are not clean within the above time period, they will be withered, crushed, crushed (depending on the type of vegetable) and cannot be used anymore. When choosing to buy vegetables, it should be noted that you should not buy off-season vegetables because off-season vegetables often do not grow well, are susceptible to pests and growers may use pesticides, pesticides, and stimulants. for vegetables to ripen quickly and beautifully. Also, do not buy vegetables that have been peeled, sliced ​​and soaked in water at the market because they are most likely to be spoiled or old. Do not choose vegetables that are too unusual in taste, color and do not trust the appearance of vegetables and fruits. Should choose to buy vegetables of clear origin. Clean vegetables are usually lighter in color than vegetables using chemicals. Identify some clean vegetables Water spinach: When using too much protein or foliar fertilizer, water spinach often has the following characteristics: the body is larger than usual, crispy, the leaves are dark green, the boiled water turns pale green when hot, and turns dark green when cool. Should choose to buy bunches with small tops, look a bit hard but eat crispy, delicious and safe. In addition, water spinach without chemicals will have plastic flowing out when the stem is cut. Bean sprouts: The sprouts are round, white, with few roots, when stir-fried, produce cloudy water, which is a type of sprouts that have been chemically used during the incubation process to stimulate the rapid growth of bean sprouts. When buying, should choose the type of price with many roots, white cotyledons, not eye-catching. This is a natural brew, safe to use. Zucchini: Safe squash usually has a burning distance not too far, dark green leaves, lots of hair. In contrast, soft, thin, pale green leafy vegetables with long internodes should not be purchased. Cucumber: Should choose green-white fruit, not too young or yellow stalk, hold firmly in hand, the outside of the peel has sharp points emerging. Melons that are sprayed with pesticides and growth drugs before harvest often have long, smooth, smooth fruits with light green skin, many fruits even have white streaks due to residual spray. It is best to salt and peel them before eating. Clean spinach has dark green leaves, thin but not hard. Do not choose vegetables with leaves that are too young, soft, thick and uneven. Some ways to handle chemically contaminated fruit Soak vegetables in diluted salt water: After washing vegetables, you should soak vegetables in diluted salt water for about 10-15 minutes, then rinse with clean water. Or you can soak vegetables in water to wash rice for about 10 minutes and then rinse with water. The purpose of this is to neutralize the toxins in the pesticide left on the vegetables. Heat vegetables at high temperature: Some heat-resistant vegetables such as cauliflower, beans, and celery, after being washed with hot water for 2 minutes, will reduce the residue of insecticide by 30%. Then stir-fry, cook at high temperature to remove 90% of pesticide residues. Using vinegar to soak vegetables: It is one of the most effective ways to remove bacteria and pesticides left on fruits and vegetables because it has strong antibacterial properties. Dilute white vinegar with water, soak vegetables for about 10 minutes, then rinse with boiled water to cool.

Thai Thao Nguyen is one of the hot girls RMIT attracts a large number of followers on the social site. She owns a beautiful, feminine face and sexy fashion style. The chubby, cute face, the white skin, and the sexy body are the outstanding features of this pretty girl. From the way she chooses the dress, it can be seen that she is a person with a minimalist lifestyle, with a gentle, muse-standard dress. The gentle 2-string dresses, elegant colors are often chosen by Thai Thao Nguyen to wear. This slim body is the factor that helps the lady stay beautiful in every frame. The beauty of the hot girl RMIT is commented on as pure and natural beauty without fancy clothes. In contrast to Thai Thao Nguyen, hot girl RMIT Nguyen Thanh Ngan (nickname Bell Nguyen) impresses with a bolder, bolder style. Bell Nguyen owns a very hot and sexy fashion style than Thao Nguyen. She is more inclined to fashion personality, more liberal. The diverse and eye-catching fashion style helps the name Bell Nguyen be mentioned more. As expected of a young lady from a rich family, Bell Nguyen’s fashion “race track” is always rich and pleasing to the eye. Photo: FBNV Invite readers to watch the video: As beautiful and lovely as these 4 hot girls, there are not many new fans – Source: YAN News

Invest in experience: Expensive restaurants emphasize the dining experience of their diners. At the same time, visitors to these locations are looking for unique flavors and experiences rather than filling their stomachs. With small servings, they will be able to taste a variety of foods and be able to feel and distinguish the fresh and delicate flavors of each dish. Tasting menu: Most restaurants serve a three-course meal: starter, main course and dessert. While with fine dining, the number of dishes for a meal can be up to 12, even 20, including finger food, appetizer, soup, salad, fish, first main course, palate wash , second main course, dessert… If all of these are served according to the regular portion, diners will quickly fill up before tasting all of the dishes. That’s why restaurants reduce the amount of food served. Small amounts raise expectations: In fine dining, small servings keep diners excited to taste and enjoy the richness of the meal. Seeing a plate of food with a small portion makes people curious as to what is special about it, and after eating it, they will expect more about the next dish. Expectation is what is fun and makes the dining experience even more memorable. Each dish has expensive ingredients: Dishes with carefully selected ingredients, delicate, popular in high-class restaurants. For example, half a kilogram of Wagyu beef can cost $200 and caviar costs about $10,000 a kilo. A dish that includes both these foods and adds Italian truffles (about 7,500 USD/kg) will definitely cost a lot. In addition, luxury restaurants often import ingredients. This increases costs and affects menu prices. To keep prices from getting too high, they serve smaller servings. Smaller servings look more elegant: With time, the minimalist trend also entered the culinary world and high-end restaurants have begun to consider “small is elegant”. With small servings, the chef will easily create decorations and customers will feel the elegance from sight to taste. Each dish is a work of art by the chef: For expensive restaurants, cooking techniques have evolved into a blend of aesthetics, art and design. Like a work of art, the smaller portions allow the chef enough space on the plate to show off their artwork. French dish Gargouillou consists of at least 16 vegetables cooked individually, then arranged on a plate like a work of art that can impress any diner. Diners do not get bored with the dish: The first bites make diners feel the food tastes the best. Human taste buds will get used to a taste after 4-5 chews and will become less sensitive. Small servings will avoid boredom and help your mind remember the flavors for a longer time. Therefore, the chefs focus on the quality of the dish rather than the volume.

Bar and pub culture started to develop in Vietnam about 4 years ago. However, many young people still feel strange and hesitant when entering a bar. Hundreds of years ago, the bar and pub model first appeared in Western countries and quickly became widespread. Residents of many ages and social status consider these spaces as entertainment spots and community connections. In Vietnam, the culture of enjoying alcohol like this has only grown strongly in recent years. Now, customers of all ages, with different income levels can experience the bar and pub culture, enjoy a glass of wine at the young, diverse bars with reasonable prices. Nguyen Hoang Tu Quyen, manager at a cocktail bar located on Nguyen Thi Minh Khai Street (District 1, Ho Chi Minh City), emphasized that going to a drinking bar is not about formality and formality, but focuses on personal experience multiply. Cocktail bars, or bars in general, are wine and cocktail business spaces designed and decorated in a certain style. Customers come here to enjoy a glass of wine that appeals to all senses, immerse in the lively atmosphere, meet and chat with friends, even strangers. To fully enjoy an evening at the bar, Tu Quyen advises young people to find out in advance where they plan to go to choose a space that suits their personality and personal needs. With a personality that is not too noisy and likes the classic style, I decided to go to the bar managed by Tu Quyen. This is a vintage-style cocktail bar, with many large sofas, a long bar and a nostalgic and cozy layout. Although open from 9 am to 1 am the next day, the busiest time at the shop usually starts after 6 pm. The melodious jazz music mixed with laughter, the sound of glasses touching each other made the atmosphere full of energy. Usually, if you go in a large group or in pairs, customers can sit at a high table or a large sofa outside. Since I was alone, I chose to sit in the middle of the bar to easily watch the bartenders work and join the fun with other guests. Unlike the pub or club model, the focus at bars is towards the bartender. “The phrase ‘tender’ in the word bartender means ‘keeper’. Bartender is the heart, keeping the fire to keep the bar running smoothly, always vibrant and full of energy. Only when sitting in this position, you feel it most clearly,” she explained. When I first came to a bar, I was confused when choosing a drink because I could not distinguish the types of alcohol and ingredients in each dish. At this time, the bartenders will guide, advise and help customers find the right drink. They will ask specific questions to find out each person’s taste such as drinking more or less wine, sour or sweet taste, preferring herbal or fruit flavors… By specifically describing personal tastes, the bartenders will give some suggestions about drinks available on the menu for customers to consider. If customers are not satisfied with the choices available, they can ask the bartender to create according to their preferences. For the first time, Tu Quyen recommended that I try some classic and signature cocktails at the bar. Classic cocktails are basic drinks, available in every bar around the world. In contrast, signatures are typical drinks, with their own color and spirit. In addition, I was also introduced to a few different ways to enjoy wine. Neat (pure) or on the rock (use a glass with ice) is the right way to enjoy fine bottles of wine, for spirits enthusiasts. And young Vietnamese, especially girls, often prefer cocktails – alcohol mixed with other ingredients and flavors – to reduce the pungent taste of alcohol and experience a variety of flavors. Since I’m not too used to drinking, I wanted to choose a glass with less alcohol, favoring sour and fruity flavors. Therefore, the bartender at the bar introduced me to two names: Gimlet (classic) and Marilyn Monroe (signature). First appearing in the 18th century, Gimlet was originally a drink created by British sailors during their voyages. This classic cocktail is made from gin, lemon and sugar, with a hint of alcohol and a slight sour aftertaste. Marilyn Monroe is one of the signature cocktails at the bar. A special feature here is that the dishes on this menu are all named after a popular Western figure in the 18th-19th century. Ly Marilyn Monroe was inspired by the famous Hollywood actress of the same name. The femininity and sensuality of the archetypal image is reflected in the seductive pink color, curved cup shape and unique bunny decoration. This drink has the main flavor of strawberry, sweet and greasy, suitable for those who drink alcohol for the first time or are not too used to drinking alcohol, especially girls. Sharing with me, Tu Quyen said that the interaction between the bartender and the customer is an important factor for a complete bar drinking experience. She thinks that conversation is like the process of learning and sharing so that the bartender understands the preferences and desires of the customer and brings a glass of wine to suit his taste and mood. Even if customers are not satisfied with the drink they receive, they can completely feedback to the bartender to reduce the ingredients and taste according to their personal preferences. “Vietnamese young people often tend to shy away from talking to bartenders, fearing that if they criticize a glass of wine, they will fall into an embarrassing situation or embarrass the bartender. the more opportunities to improve skills and help guests have a full experience”, said Tu Quyen. If you don’t want to fall into that situation, the female manager advises customers to chat and describe their preferences and taste with the bartender when choosing drinks. “Don’t be afraid to talk to the bartender to find the right glass of wine for your taste and mood. Bars are inherently a space to make friends and share, so customers should just be themselves,” she said. It’s open and comfortable, but most bars have a dress code. No need to be too luxurious or sophisticated, young people going to bars to drink and relax just need to dress comfortably and avoid wearing clothes that are too casual. In addition, Tu Quyen also advises guests not to wear too high shoes or flip flops to avoid slipping in crowded, dimly lit spaces. “The purpose of going to a bar is to enjoy wine, make friends and enjoy the bustling and crowded atmosphere. So relax yourself to have the most complete experience,” she said.

People do not use plastic bottles to pack beer for the following reasons: Plastic is a more porous material than glass, so it makes beer easier to “pale” when stored in plastic bottles instead of glass bottles because of the gas in the drink. will be more susceptible to evaporation. Glass has almost no effect on taste because of its chemical inertness. In contrast, plastic contains a lot of chemicals that can dissolve into beer and affect the taste, even the quality of the drink. Like glass, aluminum is a completely waterproof material, making it ideal for beer storage as well. But unlike plastic, the inside of aluminum cans is coated with a special polymer that prevents aluminum from leaking into the drink, so they are much safer. In addition, unlike the two materials above, aluminum completely blocks light, helping drinks in aluminum cans be better preserved than other types of bottles. Another problem with plastic bottles is that they cannot withstand the sterilization process that most beers go through. After being brewed and bottled, beer will usually have to be put through a machine that sprays boiling water to kill any bacteria that are still alive after the fermentation process. This process is both to ensure food safety and to increase the shelf life of beer. And while glass bottles or aluminum cans can easily endure the process, plastic cannot. That means either we have to skip the sterilization process, or we have to choose a more durable plastic, which means higher costs. For the above reasons, it can be seen that glass bottles and aluminum cans will still dominate the beer industry worldwide. Transparent beer bottles left in the sun often cause beer taste changes such as musty odors and odors, because UV rays from sunlight easily pass through the beer bottle shell to react with the sulfur molecules present in the beer. , creating a strange taste and difficult to drink like broken beer for a long time. Therefore, to overcome that situation, manufacturers have created beer bottles in brown and green colors, because these two colors prevent the best absorption of UV rays.

When picking me, people peel the tubers and often cut the base close to the ground. And I must also know how to chop it so that it is easy to peel off, because with my trunk is rough and hard, it takes half a day to chop my bulbs. When cutting, cut each leaf sheath from the outside to the inside to get the very young and soft pulp. However, I am not always good and delicious every season. Especially when I went to the fruit-making room, I could not eat, because then I cut all the tubers. According to Ms. Ly Thi Liu, Sam Tren village, Trung Tam commune, Luc Yen district, Yen Bai province, normally in winter, people just cut me off and remove the tubers, because at that time there was little rain, I also had little water. When processing, I am fresh and sweet. “It takes winter to cut me down to eat, but in the rainy season I will soak up a lot of water, not bad and sweet. In winter, I eat my best food, this root is mainly cooked with chicken and very delicious bone stew ”- Ms. Ly Thi Liu said. My 10-year-old tree produces fruit. Tao after being cut back, will remove the hard old kernels to get the young tubers, cut small pieces about 5cm long; Then soak in a basin of water to create all the yellow plastic, when processing the new white, for beautiful and delicious color. Yen Bai Red Dao people often cook soup with chicken meat, I stew with bones, and I cook sticky rice for dipping … Especially, the dish I cook with chicken soup has a very sweet and refreshing taste. To have a delicious chicken soup, you need to prepare a chicken about 1-1.5kg. Clean chicken after pecking, cut into medium pieces, marinate with white salt for 30 minutes, and stir fry for meat hunt. When it smells good, add boiling water to cover the meat, simmer until the chicken is tender, add the pieces to the pieces and boil until I’m soft, then cut a little ginger leaves into the island, then turn off. a kitchen. “In order for my soup to be fragrant, sweet and correct, do not season with MSG, because my own roots have natural sweeteners. So I cook bone dishes only for white salt. When I cook chicken, I add some ginger leaves to create a delicious flavor ”- Ms. Dang Thi Nai, Khe Giang village, Truc Lau commune, Luc Yen district, Yen Bai province shared. Cu me is removed from the old kernels. The root is soaked in water before processing. The soup I usually eat hot, with rice is very delicious. My sweetness and the sweetness of bones and meat make my soup from a tree of this forest even more delicious. Ms. Nguyen Thi Hue, Hong Ha ward, Yen Bai city, felt: “When I first tasted this dish, I did not feel its sweet, fragrant and refreshing taste. However, after eating the second time, the third time onwards, I like it very much, the taste is very different from many dishes I have enjoyed. Especially the processing is simple, not picky about spices but very easy to eat. Now, the dishes made from me are not only popular dishes in the rice tray of Red Dao Yen Bai people, but also become specialties that many people love and want to enjoy every time they come to the villages. village here./.

The 1880 restaurant, located in Robertson Quay (Singapore), has officially put on the menu serving three sample dishes, made from chicken … cultured in the laboratory. With an average selling price of about 23 USD, diners will experience the unique flavors of dumplings with chicken with crispy sesame sauce and green onions, phyllo puff pastry with pureed chicken and black beans, or crispy waffles with chicken, spices and hot sauces. Although the price is relatively high, but the three items mentioned above are highly appreciated by customers for their similarity in quality, taste and structure of each muscle muscle. After all, Josh Tetrick – founder and CEO of Eat Just has succeeded in turning the idea into reality. The way to grow cells in a lab to produce chicken is different from using plant proteins to make a product. Because plant proteins are similar in taste to taste, but plant proteins differ markedly on the cellular level. Another convincing point, nutrients that are not synthesized by cells such as iron, vitamin B12 … will be added in the culture medium to create products with nutritional value equivalent to slaughter animal meat. . Singapore has been at the forefront of technology adoption, with the aim of completely transforming the food system, to replace traditional agriculture, and to develop the industry in a more sustainable and humane way. It was also the first country in the world to license the commercialization of laboratory-grown meat. “This will help us say no to deforestation, nor do we need to relocate the habitat of animals or use any antibiotic in livestock. The cooperation with the restaurant 1880 is a historic step, before the dishes are served in Europe, America, or other countries around the world “, Josh Tetrick confirmed. Singapore has been a hub for sustainable foods for many years, with a wide range of startups producing a wide range of goods, from seafood grown in the laboratory to dumplings. from tropical fruits instead of pork. The official licensing of three special chicken dishes is considered a historic landmark of cuisine with the hope of contributing to reducing the environmental damage caused by human agricultural production. Worldwide, there are now more than 20 companies testing the development of laboratory cultured chicken, beef, and fish products, in the hope of entering the slaughter meat substitute market, it is estimated. is worth up to $ 140 billion by 2029.

A session to prepare purified drinking water at Cat Tien Jungle Loge Resort (Tan Phu District). Photo: Thuy Moc “Green Meal” is gradually creating its own market with a variety of blends of vegetables, fruits, and seeds, convenient on-site and online sales with flexible delivery methods, The most convenient for users. This green lifestyle method helps many people purify the body and lose weight effectively … * Plentiful taste As one of the early adopters of the “green meal” trend and using it to create a unique tourism and resort product, Ms. Duong Thi Ngoc Phuong, Director of Wild World Ltd. TGHD, Tan Phu district) spend a lot of time creating recipes for “green meals” with dozens of flavors of vegetables and seeds to ensure nutrition and create the attractiveness from the colors of each type. taste of drinking water so as not to create boredom for users. Most visitors, after experiencing the green vacation at Mrs. Phuong’s resort, have the same feeling that their body becomes lighter, and the peace and balance in their mind have helped them have a positive energy source. before going back to work. According to the recipe given by Ms. Phuong, in each serving of the “green meal”, there are always 15 flavors of vegetables and seeds. Each taste will provide a separate source of nutrition and energy, so when used, guests will not have any cravings, or show fatigue, instead the body is purified so it feels lighter. Because the dish is made from fresh fruits and vegetables, all of the ingredients for processing Ms. Phuong use ingredients grown at the resort or from food sources grown with safety standards. for health. A smoothie “cleansing the body” with 10 types of vegetables, roots, fruits, and seeds. Photo: Thuy Moc Not doing tourism but for nearly 3 years, Cao Chu Tuan’s Tropical Hydroponic Farming Farm (KP.4A, Trang Dai Ward, Bien Hoa City) with the model of growing hydroponic vegetables according to Israel technology has established a foothold with hundreds of kilograms of vegetables supplied to the market every day. Along with providing clean vegetable materials to the market, Mr. Tuan also researches and takes advantage of his clean vegetable source to produce juice products from vegetables, especially kale and spinach … containing lots of nutrients, good for the health of the user. Sharing about his “green drink” products to the market for about a year, Mr. Tuan said, the number of customers ordering products is increasing. With 15 types of vegetables, tubers and fruits on the farm, Mr. Tuan will continue to produce the juice and soluble powder products from vegetables in the garden so that people have the opportunity to use clean food, especially those who office. With the values ​​that “green meals” bring, recently, young people have also started to look up and plan their meals. Among them are young people who have started successfully with products sold under a 1-week, 1-month detox regimen. This new business model helps those who are busy, do not have time to process can use “green meals”, every day, employees will deliver in the morning to their customers at quite affordable prices. * Knowledge of “green meals” Ms. Tran Thi Kieu Nga (Tan Mai Ward, Bien Hoa City), one of the diners using the “green meal” of a supply store in Bien Hoa city shared, she herself has a good history. dizziness and low blood pressure, therefore, before using the 1 week body cleansing course, Ms. Nga was well consulted by the sales staff. Nga herself also learns from social networks to get more knowledge, because she has seen many people because of the desire to lose weight quickly and do not consult documents or nutrition experts have made their own. Drinking without understanding the nutritional value as well as the amount of ingredients that should be in each meal, so some people develop symptoms of fatigue, dizziness because not enough nutrients in each “green meal”. Kale kale at Tropical Farm (Bien Hoa City) is processed into fresh juice. Photo: Thuy Moc According to Ms. Duong Thi Ngoc Phuong, many tourists when approaching her nutritional products are also skeptical and worried about tired bodies. However, after 3 days of eating only the fruits and vegetables prepared by Ms. Phuong, from vegetarian dishes to daily drinking water, everyone excitedly requested to provide the recipe so that they could continue to use it. “eating green” method after going home. “It is very important to learn knowledge about foods to prepare food and drink for guests. It took me quite a long time to have these drinks. In addition to creating the richness of products, the selection of raw materials is also the most important step, these raw materials must be safe, clean goods without chemicals or preservatives ”- Ms. Phuong said. With the same point of view on how to prepare dishes, an owner of a nutritious drink shop from vegetables, fruits and seeds on Nguyen Ai Quoc street (Bien Hoa city) said, in order to deliver products to customers, He has to go to school and read a lot about vegetables and fruits, how to choose the most suitable combination of vegetables, does not affect the user’s health. Or as Mr. Truong Cong Vu, manager of a clean agricultural product store on Ha Huy Giap street (Bien Hoa city) also said that today, sellers, especially items related to food, health. Consumers must be equipped with basic knowledge. Mr. Vu himself has also encountered many cases of customers with medical histories that need advice on the use of foods that must be correct, to avoid the product from harming users. Not only rich in taste, “green meals” currently has many websites selling online form. With eye-catching design and enthusiastic consultant staff, customers can find themselves a variety of “green meals” with a variety of tastes delivered to their hands every day. Currently, the use of foods such as fresh fruits, foods processed from fresh fruits and vegetables is focused on by consumers. Foreseeing that demand of the market, a number of businesses have produced various kinds of beverages with nutritional ingredients from various types of fresh fruits and vegetables. However, among the good foods, there are still foods processed by chemical formula, with low nutritional content, if used much will not be good for health, so consumers need to understand. know certain to have the most sensible choice.

Bananas are not uncommon in Japan, in the sense that they can be found in any supermarket as well as at any home. Bananas are also one of the most commonly eaten fruits in this country. However, it is true that bananas grown in Japan are super rare because 99.98% of bananas that everyone eats in Japan are imported. However, that statistic means that 0.02% of Japanese bananas are grown domestically, and we were quite shocked to learn that some of those 0.02% came from Hokkaido. Hokkaido, Japan. Yes, Hokkaido is a northernmost prefecture in Japan, which experiences winters under snow cover and has the lowest temperature and humidity of any place in Japan throughout the year. But they grow bananas in the Hokkaido town of Kushiro, we decide what they taste like. However, as many people suspect, these bananas are not cheap. They are called Bananas 946 and cost 1,080 yen (equivalent to 227,000 VND) per fruit, about 20 times the price of an imported banana at a Japanese grocery store. And what if you splashed your money on a box of three bananas like us? That will cost you 4,860 yen (almost 1.1 million). However, you will get a nice box, with individually wrapped bananas tucked away in the straw mulch underneath. The covers also have air vents so that the bananas can continue to ripen during their transport. We opened up a pack and the first thing that caught our attention was the size of the 946 banana that is exceptionally large. Imported supermarket banana (top) vs. Banana 946 (bottom). But we are not Victorian nobles who buy tropical fruit for decorative purposes. Food is to taste and it’s time to find out! Banana 946 instantly makes your taste buds feel its presence. Cultivated without the use of pesticides or chemical fertilizers, they taste sweet but not overpowering. The banana had moisture and richness, and the taste test left us completely satisfied. Not only does their area of ​​origin make up the 946 banana’s uniqueness. They also have a remarkably thin shell, so thin that you can eat them. However, the peel of the banana has a rather bitter taste. However, this banana peel is said to be very nutritious, and distributor 946 Bananas recommends leaving the bananas unshelled if you make a smoothie, or even slicing and stir-frying the peel just like a traditional Japanese vegetable dish. Copy. The 946 banana can be purchased through an online store here.

You should not use honey for more than 2 years. Honey is nature’s gift to human health and beauty. Honey has many effects, each different time of day drinking honey, they bring different effects … Strengthen the body: If you diligently use honey regularly, you will see a chestnut skin. ruddy, delicious, and sleep well Relieve sore throats and flu: To relieve sore throats, you can use honey mixed with water and add a few slices of lemon. You can also mix lemon and honey and suck on it is also very effective. Cure stomach pain: Honey mixed with black turmeric powder (can be soldered), turmeric (heat) can cure stomach ulcers. Shelf life honey Pure honey kept at room temperature will last up to 2 years. To preserve the aroma and nutrients, it is best to use honey harvested from the beginning of the season and use for 1 year. The easiest way to identify honey is out of date Through the above story, housewives need to remember the following characteristics to avoid using honey that has expired, harming the health of family members: – By color: normal honey is yellow, the darker it becomes, the darker the color, the longer it is to see the color change, then discard it. – By smelling: honey for a long time will no longer have the characteristic sweet aroma, but it has a bitter or bitter taste, when smelling it feels extremely unpleasant. By tasting: normal honey has a sweet mixed with a little sour taste, of which the main sweetness is. The longer it is left on, the less the sweetness decreases and the acidic taste increases, in some cases the more spicy taste is due to fermentation. When acidity is acceptable, honey, though no longer recommended for drinking, can still be used in dishes; But much longer, when the honey has fermented, found on the surface with white foam, smells spicy of alcohol, it should not be used anymore. Treatment of burns: Using honey to apply to the burn will quickly heal, quickly on young skin Anti-aging ability: In honey contains many antioxidants that will help destroy free radicals caused by ultraviolet rays or the aging process of the body. So, the use of honey applied to the skin will help you fight the harmful effects of ultraviolet rays and repel wrinkles. Natural moisturizer: The amino acids in honey will work to help our skin maintain the necessary moisture, especially for those of you with dry and aging skin. You can use honey in combination with other natural ingredients such as lemons or milk to make a moisturizing mask for your skin. The most noticeable variation in aged wild honey is: Honey for a long time will no longer have a characteristic sweet aroma, but it has a bitter or spicy taste, when it smells extremely unpleasant; By tasting: normal honey has a sweet mixed with a little sour taste, of which the sweetness is primarily. The longer it is left on, the less the sweetness decreases and the acidic taste increases, in some cases the more spicy taste is due to fermentation. When acidity is acceptable, honey, though no longer recommended for drinking, can still be used in dishes; But much longer, when the honey has fermented, found on the surface with white foam, smells spicy of alcohol, it should not be used anymore. But the more serious problem lies in the fact that our eyes cannot see, the nose cannot smell, the mouth cannot taste: In the honey there is a poison called Hydroxy Methyl Furfurol (HMF), testing the toxicity of HMF in the cave. Objects found at the concentration of HMF 200mg / kg made bees die, mice were genetically modified, increasing the rate of cancer … This HMF substance, when storing wild honey at higher temperatures, is produced more. The newly harvested honey HMF is 1-5mg / kg, after 100-200 days of storage at 30-35 degrees C, the HMF increases by 200-300mg / kg. In the scary story shared, the amount of HMF in honey that the old man used (preserved for 23 years, with the average Hanoi weather each year has 80 hot days above 30 degrees C) will be 2,760-3,680mg / kg. Note that in the standard of honey imports into European countries and the United States, the HMF content is only 40-80mg / kg (depending on whether the honey is produced under the conditions of European countries or honey in other countries). tropical countries). According to many experts, it is possible to store security at temperatures below 20 degrees C immediately after harvest so that the amount of HMF does not increase alarmingly. After this story it is clear that we should not regret using wild honey for a long time. Also, be aware that how honey is stored will affect the longevity of the honey you are using. You should store honey in sealed jars, keep in a dark and cool place, avoid mixing with water if you do not want honey to ferment quickly.

Have you ever tried to have a dinner without even knowing its name, until the dish presented in front of you still could not imagine how it smelled? For me, dinner at Å by TUNG, restaurant located on Dang Dung street, was such an experience. There is only one menu of 20 dishes ranging from appetizers to main desserts. The only information I have is the two main ingredients that make up the dish – over. It’s a curious 3-hour tasting journey called the Tasting menu. Tasting menu has been a mainstream culinary trend, receiving the attention of European gourmets since the 1990s. Today, this style of menu appears in most luxury culinary addresses and is used as a way introduce new dishes to customers. As its name implies, “Tasting” means “tasting”, each dish consists of only a small amount of food but elaborate, making diners feel the full flavor and texture of crunchy, soft or melt in the back mouth. 3-4 chewing times. This type of menu offers the opportunity to a creative, skillful chef. They have to carefully calculate and detail each person’s diet. How do customers leave with the most comfortable mood? “The service time is too fast, users easily overeat their taste buds. On the contrary, the dishes that rise slowly make the feeling of eagerly waiting for the food to disappear, instead of being bored, depressed”, Hoang Tung said the chef and the owner. Compared to Fine dining, À la carte or Bistro, Tasting menu is not known by many Vietnamese people. So what makes young chefs confident in building a culinary brand that only focuses on this new type of menu in Ho Chi Minh City? According to Hoang Tung, the chance to work at a Michelin star restaurant such as Ask, Demo (Helsinki, Finland) or Kiin Kiin (Denmark) helps him get in touch with the Nordic cuisine and cherish his intention to bring style. Tasting menu about water. “The quality of life of Vietnamese people is being improved significantly. Not only ‘eat well, drink enough’, diners also aim for artistic and emotional elements in the culinary experience. High-class restaurants also gradually take over. get affection, “the chef shared. With about 200 ingredients, young chefs start their daily work from 10am, pre-process, cook to meet guests at 6pm. According to the chef, high-end cuisine is the experience trip of all senses. Customers expect 3 hours to enjoy a meal with a variety of emotions from taste, color to space and service, so everything needs to be thoughtful. To maintain the values ​​that mà by TUNG aims to, the restaurant is not open at noon. The menu consists of 20 dishes, changed after about 3 months, using seasonal vegetables and cooking ingredients. Hoang Tung invited us to visit the open kitchen located on the ground floor, where he and his associates were busy preparing food for 6 guests who booked a table in the evening. When asked about his favorite flavor on the menu, the chef hesitated, finally, he chose cod with apple sauce and Chinese aroma. Perhaps, this is the dish that shows the best intention of combining European ingredients and processing methods with the familiar Vietnamese spices. Cod fish living in the deep, cold waters in the Atlantic becomes fragrant, delicious and strange when served with apple sauce, Chinese aroma. It is also cod, but the ingredients of this restaurant are wrapped in seaweed leaves to absorb water, helping the meat firm. People “activate” seaweed leaves by spraying rice wine sake on, partly, fish dish absorbing natural salty taste, partly reducing fishy smell. First, the fish is taken from seaweed wrap, sprinkled with salt and pepper on the surface and then fried with butter, rosemary until fragrant. The smaller the dish, the higher the accuracy must be. Chefs do not cook for long, avoid overcooking the fish, becoming dry, chewy and no longer succulent. The secret to fish having a characteristic smoky smell is to bake it over charcoal before pouring the sauce. The most important ingredient is cod, but the element that creates the soul of the dish lies in the mixture of apple sauce and the smell of the Chinese restaurant that the restaurant representative loves: “The processing takes a long time, in return for most greasy dishes: Blending green apple juice with sugar, cook until caramel color changes, then add Chinese flavored juice.Original apple flavor, Chinese aroma blends to create a fragrant and chewy sauce. like candy “. Green apple sauce with a sour taste eaten with cod follows the rule of combining ingredients in the cuisine. The sour taste of the sauce pulls the fat down, and a little sweetness of the caramel keeps the dish from getting too bad. Soak the fish in the sauce and enjoy, I can feel the tender meat but not easily. The fresh apple flavor in the sauce is kept to 80%. In 3 hours, from 19h, I started the culinary discovery that Hoang Tung introduced earlier. The ingredients used or the order of service are in compliance with the rule of going up, the taste is stronger. First, diners test three snacks first, followed by snails, mussels, seafood with vegetables. Strength increases gradually from the white meat of fish, chicken, duck to red meat such as beef, lamb or pig. The menu ends with dessert. Four appetizers were served at the same time, beautifully arranged on the table. The sour, sweet, and refreshing taste of custard-apple yogurt spreads in the mouth as the outer shell melts, and the “pop” of the secret candy ingredient is perfect to start the experience with. Oysters covered with fennel sour cream, green apple do a great job of balancing the flavor. I finished the appetizer with a piece of brown rice cake, glutinous rice, seaweed, dipped in a crisp tom yum sauce. In the second part, the pan-fried Hokkaido scallop with brown avocado hollandaise sauce and chicken eggs has the most striking flavor that impresses me. The dish scored in the crispy crust topped texture, chewy scallops, fresh pureed green zucchini blended with a fine sauce. Up to 3-4 layers, the complexity of the flavor of the dish is evident here. Enjoying all the main dishes, diners can somewhat feel the desire to find the connection between European cuisine with the chef’s Vietnamese tradition. For example, he loves Hanoi pho and tries to change and bring it to the menu. The broth cook for 24 hours, served with foie gras, lemongrass oil, cinnamon instead of the usual beef, pho. Famous Beef Tartare – The famous Steak Tartare of French cuisine can be enjoyed with sweet and sour Vietnamese fish sauce. Instead of being put in a cup, the fish sauce here is condensed with a sauce made from egg whites. Diners just need to apply fish sauce on the ground meat to enjoy. Just like drinking tea to eat green bean cakes, sipping rice noodles with a fresh cup of iced tea, Beer Pairing or Juice Pairing (non-alcoholic) is a drink you should try when using the Tasting menu. In the beverage menu, the chef brings many specialties of craft beer with Vietnamese brand, typical Northern European juice flavor … Throughout the dinner, the staff will suggest what to drink with the dish. that you are enjoying. After many complex techniques, diners experience a variety of tastes. In the end, the simple flan dessert was made to justify my expectations. Tropical dish with mango ice cream, crushed ice, mint leaves, lemon juice has a cool sour taste, cuts the fatness and rigidity of milk, eggs and cream … “Creativity is not just for artists” – I thought as the staff brought the last 3 desserts on the table. The hearty party closes with petit fours – a small, pretty sweet dessert consisting of blueberries – green lemon, peanuts – coriander and passion fruit – thyme. Diners enjoy with coffee or tea. The 3-hour meal is served in a liberal Scandinavian-style architectural space with arched windows, drop-ceiling stalactites or magical auroras … The founder of Nordic restaurant is His second hometown, he tried to bring that space closer to the diners of Ho Chi Minh City. After all, if you are a fan of fresh emotions, looking for exotic high-end culinary stories, the Tasting menu will delight you. The price of one-time enjoyment here is nearly 2 million VND / person, excluding wine and beer.