Koreans love to eat kimchi, it can be said that this is almost one of the “national delicacies”, indispensable for Koreans. Now kimchi is not just a side dish, it is also made into an energy drink. Recently, a Korean brand has launched the product “Kimchi Energy Drink” in limited quantities, which is enthusiastically hunted by young people. According to research, kimchi energy drink does not have a strong sour or spicy taste like traditional kimchi. Many people who drink it say that this special energy drink has a sweet and sour taste, greasy but not fatty. When eating rice is fed up with too much fat, taking a sip of kimchi energy drink will make you eliminate the feeling of loss of appetite and eat more deliciously. According to the manufacturer, this is an energy drink extracted from kimchi, a 240ml can is sold for 3000 Won (~ 63,000 VND). On the packaging, there is also a picture of cabbage kimchi that looks very eye-catching. Quite a few people said that before drinking, they were curious to know if the taste was strange and quite cautious, but when they drank it, they felt a little bit of strawberry taste. In addition, kimchi energy drink has a transparent light pink color, very beautiful, so it attracts a lot of young Koreans, especially girls who love new things to order and experience. Many Korean girls buy kimchi energy drink because the packaging and color of this drink is very beautiful. It is known that kimchi energy drink will not only help users reduce boredom and fatigue but also bring a strong source of energy, helping to be more alert. Not only this energy drink is very special, recently, a Korean manufacturer also launched a watermelon-flavored gummy candy, the outside is a green watermelon shape, the inside is red, two The flavor blends together quite nicely. As soon as watermelon gum appeared, immediately attracted many people to leave messages that they wanted to be ordered.

– 400g lychee – 200ml fresh milk – 200ml coconut milk – 100g sugar – 50g grated coconut – Popsicle mold Lychee is a popular fruit in our country in the summer. (Photo: Knowledge and Life) 2. How to make delicious lychee ice cream Step 1: Peel the lychee skin, remove the seeds, and put the pulp in a blender. Step 2: Add fresh milk, sugar, coconut milk, grated coconut to the blender along with lychee pulp and grind for about 2 minutes until the mixture is smooth, then turn off the blender. Step 3: After grinding, pour the mixture into the mold and then insert the ice cream stick, put in the freezer for about 6-8 hours for the ice cream to harden. Step 4: When the ice cream is frozen, remove the ice cream from the mold and enjoy. Delicious coconut milk lychee ice cream (Photo: https://congthucmonngon.com) 3. Some notes when making and preserving lychee cream Lychee is a popular fruit in our country in the summer. Lychee contains many nutrients and vitamins to help fight many diseases, care for the skin, and nourish the body. When making lychee ice cream, buy fresh lychees. Cool lychee ice cream with natural sweetness from lychee fruit, delicious aroma from milk and coconut milk, will definitely be an ideal snack to help cool off on a hot day. The lychee ice cream can be kept in the freezer for many days and the quality is still delicious. Before eating, you should put it in the refrigerator for 20 minutes for the ice cream to separate or leave it out for 5-10 minutes to make it easier to eat. I wish you success in making fabric ice cream! Phuong Anh (Synthetic)

Summer comes, Americans go crazy again with cicadas sweeping everywhere. Although they do not cause damage to crops like locusts and grasshoppers, their cries are extremely scary. Seeing a good opportunity, Asians in the US began to promote many dishes from cicadas, from fried, traditional grilled to pizza, stir fried, cooked with sauce.. At first, they were hesitant, but after enjoying the deliciousness of cicadas, Americans began to learn how to make many different dishes from cicadas themselves. Recently, a famous pizza restaurant in Ohio has launched a spicy Thai cicada pizza. After launching the test version, the number of customers responding is not small, those who have tasted it say that the cicada pizza is very delicious. Since then, many variations with cicada pizza have been expanded, giving customers more choices. Most people think that although it looks terrible, cicadas eat very well. Cicada pupae are more common than cicadas. Americans use onions, peas, peppers, garlic, lemons and the like to make salads with cicada pupae or stir-fries together. A rich, aromatic cicada sauce created by Americans. Pictured is a traditional Mexican tortilla with fried cicadas. Those who have tasted it say that it is more delicious than regular cakes. The main reason is because fried cicadas are very crispy and high in protein, so they have a delicious taste. Americans are now starting to add cicadas to many of the dishes they normally eat. Fried cicadas sandwiched in burgers is a typical example. Some more sophisticated people also make a delicious cicada sauce, which is to mix mashed potatoes, butter with salt and pepper, squeeze a little lemon on top, sauté red onion, jalapeno, garlic, and finally serve with tick sorrow and eat together. Many main dishes are decorated with cicadas on top, and even cicadas are wrapped in chocolate to make cicada chocolate and other desserts. However, experts from the US Food and Drug Administration recently warned Americans addicted to cicadas that it is best not to follow the cicada eating trend if they are allergic to seafood. . That’s because cicadas are close relatives of lobsters and shrimp. Invite readers to watch the video: Strange dishes of Vinh Phuc people

Chau Hong Vo brown rice is produced by Le Quoc Viet hotel in Kien Giang. Photo: THU NGUYEN That rice rice is now searched on Google with only two pieces of information that are nowhere to be found. Ngo Van Ban wrote: “In the past, farmers did rice once a year, and there were crop failures in some years, so it was very important to store rice for eating. If the rice is not stored properly, or the rice rots or is damaged by floods, they will have to suffer hunger and thirst” (1). And by Do Do: “About 50 years ago, my hometown produced 1 rice crop a year, domestic rice varieties (Rice Gon Bot, Gon Se, Nang Huong…), long growing time, high energy. low yield, but resistant to pests and diseases, good drought, no matter what time of planting, wait for the cold north wind to blow on the new rice to flower” (2). Both of these information about Khanh Hoa rice are lame, but can be complementary: cotton rice is a weak photosensitive rice, only made at the end of the year to reap. It’s not like it’s waiting for the north wind to return like Mr. Do said. And Mr. Ban ignored the early rice crop that was done before the summer rice crop. While there was no god-nose rice, there were still local varieties of rice with shorter duration than cotton rice, even quite short days like three-moon rice. Only those rice varieties are not as delicious as cotton rice. When I “put my feet up” in the field, my hometown grew two rice crops – the god Nong rice crop and the six-month rice crop. There is no concept of winter-spring, summer-autumn, autumn-winter at all. It’s the South! Divine rice – a word that ordinary Vietnamese often confuse with Mr. Than Nong in China. The names of the men must not be confused, they must know that the name honors the agricultural profession – the sacred farming profession. The main occupation of the Vietnamese people in the past has been shaken until now. The time of the god of agriculture was also the beginning of the “green revolution” for which its father, Norman Borlaugh, was awarded the Nobel Peace Prize. Until the land became “infertile” like the three-rice crop fields in Vietnam, no one thought, even the “conceptualism”, to give him the Nobel Prize. Red rice Cotton rice planted in the low foot fields is reaped before the wicker season. The foot of the fields that eat the water of the sky often grow melon rice. That red rice has completely disappeared. It is the type of rice that resists the north wind and also makes the growers lose their breath when they were still threshing rice, and was transformed by poets into “threating rice in the night of the moon”, the threshing machine of the land of ginseng yet. enter the South. The grain of rice loofah is very tough, once threshed, it cannot sing. Once, when the rice was in season, my grandfather from Tu Bong and Van Ninh brought it to Dong De, Nha Trang, and gave it to the family. At noon, having a separate meal, my brother and I wanted to cry why “what red rice did you eat today?”. I don’t know if the younger brother “goes back” to eat red rice anymore, but now in this world, red rice is not easy to get and eat, even if he wants to find it, he wants to cry. Bad news! When I grow up, I wonder why rice is so red. Yet there are many types of explanations, sales crap, and science. The ST Red Rice website explains: “The red color of rice is due to iron. When rice plants absorb iron in the soil up in the bran layer, that iron is iron stamen, colorless. When the rice is ripe, the red color gradually increases, through the drying process, iron stamen turns into iron tam to red, becoming a useful source of nutrients for humans” (3). People of science and technology are not “salty” with this explanation. However, the story of iron-rich red rice is the story of Ngoc Do Huong Dua rice, a specialty of Lap Vo district, Dong Thap province. The variety was born around 2015. According to the analysis results of Can Tho University, the iron content in this rice is up to 26.4mg/kg, equal to the iron content in 0.9kg beef. The quality of this rice is superior to Jasmine premium fragrant white rice. The question is, when will the world like to let farmers get rich? Before that, around 2013, a farmer in Oc Eo, Thoai Son, An Giang, restored red rice and named it Hong Ngoc Oc Eo 1, a type of seasonal rice that grows up to 9 months. After that, the author of the rice variety, teacher Danh Van Duong, continued to multiply and cross-breed to give birth to the variety Hong Ngoc Oc Eo 2, with a growth period of 150 days. At Oc Eo 3, there are only 100 days left until the quality of rice begins to be questioned! There is an explanation in favor of the genetics of the variety, saying that because the variety is rich in anthocyanin pigments, it is red. Anthocyanins are organic pigments of natural origin that exist in most higher plants and in some vegetables, flowers, fruits, and seeds with red to purple colors such as grapes, berries, cabbage, and cabbage. purple, perilla leaves, hibicut flowers, black beans, eggplant berries, glutinous rice, red rice… This explanation stands. Out of red rice to red rice The story of my two brothers crying when eating red rice is like that, recently, having a meal of broken rice with seasonal rice of Tu Viet, his son at home wondered: “What kind of rice is not white at all?” Saying that seems like a criticism, but eat like a tiger. Tu Viet broken rice is “born in heaven” broken rice, not broken rice that has gone through “beauty salon” by forced “breaking” method. It’s like the dwarves who dream of Snow White by stretching their legs. Broken rice in the season only needs a cup of mixed fish sauce that is both salty and sweet, a little salty and a little sweet, with pickles of radishes and carrots is enough to give a thumbs up. There is no need to “slack” anything between the “curfew time” of the epidemic season for the complicated “medical declaration” before entering the market or supermarket. Tu Viet, whose full name is Le Quoc Viet, is an agricultural engineer, an economic officer, and was almost “cut off” because of the “crazy season of rice”. Seasonal rice is generally a long-term rice variety that produces high-quality rice. Especially, the rice varieties for fragrant rice of Thailand and Cambodia are only grown in the foothills of the field for one crop to eat water. Once with his friend D.TC passing through the vast one-crop field of Cambodia, at the time of leaving the country, he seemed to say to himself: “Why doesn’t Vietnam teach Cambodia how to farm!” Unexpectedly, a little later, Cambodian rice won the world’s best rice award for three consecutive years from 2013. Back to broken rice season rice. It can also make another dish, porridge. Broken rice cooked with porridge is number 1, sausages of Huu Nghi sausages are number 1, the problem is that you can freely go to Ban Co market to find other delicious offal. Enough to have an “ecosystem” of porridge heart porridge than Cai Tac heart porridge far away. The story of broken rice in the season is still hot, and Tu Viet has launched a type of rice called Chau Hang Vo to the market. The people of this South are so strange, they run out of rice from Chau Hang Vo and then mango Chau Hang Vo. The name rice is read from Chau Hong shell – a kind of pink shell jade; Westerners used to call a grain of rice a pearl. The name mango is from Chau Nghe mango. Could it be that Ba Vuong farewell has been deeply ingrained in the daily life language of the people below? Tu Viet recounted: Recently, I met Ms. TK, who is originally from Can Tho, who only made Chau Hong-hulled seasonal rice. Mr. Viet quoted Ms. K. as saying: “I also like the name Chau Hong shell very much, but the people of Can Tho just like to call it Chau Hang Vo. When it comes to Chau Hang Vo rice, people immediately say that the rice is very delicious and doesn’t need much food. As I personally feel, eating rice is really healthy and strong like Mr. Xiang Vo, that’s why his grandparents called him Chau Hang Vo to emphasize the nature of the rice grain of heaven for the people of Can Tho. Rice cooked with brown rice in Chau Hong season is fragrant and flexible. Photo: THU NGUYEN The first time Vietnamese investment came to know about Chau Hang Vo’s seasonal rice variety was through the Soc Trang Rice Festival in 2011. The second time in 2018 through the story of an 82-year-old farmer, who used to work in shambles. The old man said that when he was young in the Miet Thu area, Kien Giang “has the Chau Hang Vo season rice variety with a characteristic aroma; If I go canoeing down the river, I will know when I pass a house that is cooking rice with Chau grade Vo rice.” Tu Viet worked hard to find seeds and bring them back to try. He said: “During the process of taking care of and cherishing the newly planted seeds, I found that the Chau Hang Vo variety has a slender, slightly elongated shape, most of the seeds have a swish tail, the husk is bright yellow but when soaked in water. It has a dark pink color because the bran layer (silk shell) is purple-red, if the bran layer is scraped, the rice grain is still light pink, not white like some other varieties. On Friday, after Ho Chi Minh City social distancing for 15 days, I received rice with many anecdotes from Tu Viet sent from Kien Giang. Rice consists of two types of brown and bran. Brown is dark red, milled rice is pink to yellow. Chau Hong brown rice with shell holds up to 2 countries, 1 rice is just cooked rice. While cooking with the rice cooker, the rice had a strong aroma. In the past, cooking with firewood must have a more unique aroma, especially when the water is boiling, open the lid of the rice cooker to check if the water is drained or not. The ancients still liked to save that “pearl milk” to nourish children and the elderly. Now, the “grandmother” of the rice cooker is better, but not like the old mother in the place of distilling rice water. Chau Hong brown rice has a soft, flexible shell. Eaten with braised pangasius slightly candy, above all delicious. Those who have the memory of the rice season are also rewarded with memories flowing from their hearts full of silt and nostalgia. You seem to be eating in the middle of the scene of planting, planting, harvesting, drying. Grinding and pounding rice. Scrubbing in the back garden to cook a pot of rice… (1) Ngo Van Ban, Traditional farming in the ancient land of Khanh Hoa, chapter IV (2) Do Do, Rice transplanting ceremony in Ninh Hoa, http://www.ninhhoatoday.net/stbkky78-1.asp (3) http://socrice.com/products/detail/32/gao-st-do

Bitter melon is a fruit that, although not beautiful in appearance, is extremely nutritious. Bitter melon can be refrigerated and then eaten raw directly with very attractive, can be steamed, fried, cooked in soup… in which stir-fry is the most popular. However, not everyone dares to eat bitter melon because the bitter taste of melon causes an unpleasant feeling. Moreover, bitter melon is not easy to stir-fry, although the frying time is fast, if you don’t know how, it will make the melon soft and lose its original green color. So how to keep the crispiness of the melon, the beautiful green color and eliminate the bitter taste of the melon after stir-frying? Some people think that blanching bitter melon before stir-frying will reduce the bitter taste, but just blanching is sour enough, needing to take another step. Some people say, you should soak the melon with salt water before cooking. But we also know that salt has a very strong dehydrating ability, if you soak bitter melon with salt first, it can indeed reduce the water in the melon and remove a small part of the bitterness. But this will also make the bitter gourd lose its crispy taste, when eating the melon it will be a bit mushy. Long-time chefs share their experience, it is not difficult to process fried bitter melon with little bitterness. You can refer to the following tips: First, when buying melon, it is necessary to wash it with clean water to remove dirt on the surface of the fruit. Then use a knife to cut off the two ends, cut / remove the intestines of the loofah. Use a spoon to scrape out the white part of the bitter gourd. This white part is the cause of the bitter taste of the melon. At this time, use a knife to cut bitter melon into thin and even slices. Put bitter melon in a large bowl, add a moderate amount of sugar, stir well and marinate for about 20 minutes. When the time is up, wash the bitter melon twice with clean water. Next, pour a sufficient amount of water into the pot, turn on the heat and bring to a boil, add bitter melon to blanch quickly, blanch until the melon turns dark green, then immediately take it out and drain. Pour a little cooking oil into the pot, turn on the stove to high heat, add minced onion and garlic and fry until fragrant. Then add bitter melon and stir-fry on high heat, stir quickly. Add a little salt and seasoning powder (optional) to taste and then turn off the heat. Only stir-fry the melon for about 2-3 minutes to keep its crisp, beautiful green color, if it takes a long time to cook, the melon loses its color and becomes soft and not delicious. So when stir-frying bitter melon, you only need to remember 2 important steps, which is marinating sugar with melon. Sugar has a weaker dehydrating property (removing water from the fruit) than salt, will not soften bitter gourd, and can remove the bitter taste. Moreover, marinating sugar makes bitter melon more crispy. The second step is that after washing, it is necessary to blanch the melon, the bitter melon is both green and crispy, the bitterness is reduced again. Good luck!

Tran Nhung shared, cooking is both her passion. Although working during office hours is very busy, she still tries to find time to cook in the evening. “ For many singles, after work, there are many ways to relieve stress, such as going to coffee with friends, going for a walk or simply wandering the streets, I choose to go to the kitchen to cook for myself meals. Simple, palatable. I think this is also a way to love yourself and relax more.” Nhung shared. She shared, her parents are very meticulous and careful in eating. For example, when cooking, a dish’s seasoning must be bought, but cannot be left without. When she was a child, her parents opened a popular rice restaurant in the district hospital, perhaps that’s why Nhung was exposed to dishes from a very early age. The first dish she was taught by her father was fried beans. It is the manipulations to create a simple but delicious dish that makes 9X fascinated, and love the kitchen all the time. Very eye-catching dishes. Currently living alone, Nhung mainly cooks alone. 9X confided, I don’t cook too picky and I like traditional dishes. “For example, in winter, there are braised fish and braised meat. In the summer, I often cook shrimp and crab soups with salted eggplant and salted figs. Nhung said. Due to administrative work and a fixed salary, Nhung has to pay for the week, the average meal a day is about 150,000. On weekends, she often prepares tomato and salted fish dishes in advance, then keeps them in the fridge for a week. If there is meat from her parents’ hometown, 9X will divide it into meals and freeze it, otherwise she will go to the morning market to choose fresh food to cook for the day. Tran Nhung said that every time she goes to the kitchen, she will pay attention to the way she chooses food and tips so that the dish does not lose nutrients and still retains its inherent freshness. That’s why 9X often goes to the market early in the morning, choosing familiar goods to buy. “My mother also taught me some cooking tips, such as how to fry onions, keep the color beautiful and crispy for a long time, when the oil is not boiling, add a little lemon. Or the trick to stir-fry bitter melon, if you want the melon to keep its green color for a long time when it’s done, then when you cut it, you should soak it in warm water with a little salt, then pour it into a basket to drain and then saute…” , Nhung happily revealed. Nhung admits she is not picky in eating, but once cooked, it must be delicious. That’s why she doesn’t like eating out. In the hot summer, the need for food also decreases. Therefore, Nhung chooses to cook many sour soups such as fish soup, shrimp soup, side dishes such as salted eggplant, salted figs, fried beans, etc. With some dishes that take a long time to prepare like Nhung crab, they will be saved for the weekend. After finishing, 9X divides the finished product into small bags, keeps it in the refrigerator, is available to cook whenever needed. Despite being alone, 9X still regularly changes the menu to reduce boredom, but the main food still revolves around ingredients such as fish, chicken breast, seafood, beef… “I don’t eat pork often, only about one or two meals a week cook pork-related dishes.” Nhung shared about her personal interests. Normally, on weekdays, I have to go to work, so breakfast 9X mainly eats cereals or drinks nut milk. Only on weekends, she makes vermicelli and pho dishes to enjoy. When sharing her trays of rice on social networks, Nhung was praised by many people. Everyone must recognize that 9X is brave, skillful and hardworking. Perhaps this is the motivation for the single woman to love the kitchen more and love to cook every day. “The single life working away from home sometimes has a lot of stress and fatigue. But the most peaceful for those who love the kitchen like me is probably still every night after work, coming back home next to the kitchen. When I was young, I cooked for myself simple but passionate meals, but for me, loving myself is also from these small actions.” 9X said.

Cucumber is a fruit that is not only fresh and nutritious, but also has many beauty effects. In the summer, cucumbers are sold more and more. Cucumbers can be processed into many delicious dishes such as salads, stir-fries, juices, decorative dishes… When shopping for cucumbers, many people have the mentality of choosing straight fruits, instead of curved but real fruits. Is this a good choice? Growers have told 4 great tips when choosing cucumbers, you can refer. The way to choose cucumbers is similar. Look at the color of the cucumber When choosing cucumbers or cucumbers, we can first look at the color of the cucumber. Normal fresh cucumbers should be green and dark green, some people think that the lighter color will be softer, this is not the case. Because mature cucumbers/cucumbers naturally have a lot of sunlight During growth, the color is darker, while cucumbers that are fertilized or stimulant, as well as cucumbers in a greenhouse, the light time is shorter and the color is much lighter than that of naturally mature cucumbers. Therefore, you should choose fruits with a darker green color. Illustration. Look at the straightness of the cucumber When you buy cucumbers, you will usually see curved and straight fruits. Vegetable farmers said that cucumber is a natural vegetable, because it belongs to the family of vines, plus many factors such as light, temperature, fertilizer … so cucumbers will be bent somewhat. With straight fruits can be enlarged with stimulants. Therefore, it is best not to buy a fruit that is too straight, so choose a fruit that is slightly curved. But note also should not choose too curved fruit, curved, round shape, uneven fruit body such as big head and small head, these fruits are often stunted and lack nutrition. Look at the flowers in the cucumber navel When buying cucumbers, if we pay attention, we will see that there are many cucumbers that still have a small flower in the center of the fruit while most of them have no flowers. Many people believe that such fruits with flowers are usually freshly picked, still fresh. In fact, when picking naturally mature cucumbers, the flowers at the navel will fall off naturally after a day, leaving a scar on the top. As for melons with flowers at the navel that look very fresh, big and bright, after picking for many days still not falling, it shows that it is used growth drugs, so it is not recommended to buy such fruits. Look at the thorns of the cucumber When buying cucumbers, we often touch the thorns on the surface of the cucumber with our hands, these thorns can protect the cucumber during growth. If it is a fresh cucumber, the thorns on the surface will Small and dense, when touching with your hand, you will see the spines fall off. However, if the surface of the fruit is relatively smooth, usually the melon is long and not fresh, avoid buying. Once you have selected delicious cucumbers, you can bring them home to process into some of the following delicious dishes: 1. Cucumber Salad Resources: – 2 cucumbers – 1 chili – 1 bulb of garlic – 30ml rice vinegar – 1 teaspoon sugar – 1 teaspoon fish sauce – 1 pinch of cornstarch – 60ml of water Making: – Cucumbers are washed and soaked in salt water for 15 minutes, then rinsed under running water. – Cut off the ends of the melons and then scrape them into thin slices. Peel and mince garlic, minced chili. – You take each slice of melon, roll it into a circle, and place it on a plate so it’s beautiful. – Put fish sauce, sugar, rice vinegar, 60ml water, a little cornstarch, garlic and minced chili into the pot and stir well to dissolve. Turn on the stove to boil the fish sauce mixture, then turn off the stove, let it cool before using, so we get a slightly viscous fish sauce mixture. – When the fish sauce mixture has cooled, sprinkle it evenly on the cucumber plate, so the cucumber salad is complete. In just a few simple steps, you have a delicious, crispy, sweet and sour cucumber salad to enjoy! 2. Cucumber cake Resources: – 140g cucumber puree, 10g cooking oil, 20g fresh milk, 110g low gluten flour, 1 egg, 20g powdered sugar Making: – Cucumbers are washed, cut into small pieces, then put in a blender, puree. Then pour into a large bowl. – Pour milk, cooking oil into the bowl of grated cucumber. Crack the egg in. – Stir everything. Then sift in the low-gluten flour and powdered sugar. The amount of sugar can be customized according to your sweetness level. – Continue to stir the mixture into a liquid, no lumpy powder. – Prepare a non-stick pan, do not put oil in the pan nor turn on the heat. Use a spoon to scoop up some flour, pour it slowly from above, about 15cm from the pan surface. Let the dough spread out naturally into a circle. Then turn on the fire. – There are small holes on the surface of the cake, but that’s because the dough has not frozen. Then, when the bottom of the cake is cooked, turn it over and continue frying. After flipping this side, cook for a little longer, you will see the cake is slightly puffed in the middle, the cake is cooked. The cake has a faint scent of cucumber, very light and pleasant. Cucumber cake is delicious when eaten with ketchup. Good luck!

Plum tea Resources 2 tea bags, 300ml hot water, 25g sugar, 3 lemongrass branches, 40ml plum juice, 1 lemon, ice cubes. How to make plum juice : Buy plums, wash them with salt water and then dry them. Prepare a bowl of diluted salt water, cut plums and soak in salt water for about 30 minutes. Then add sugar to soak for at least 5 hours. Pour the plum mixture into the pan and cook until the plums turn slightly dark. Take the plums out and keep the water in the pan to make the plum juice. How to make plum tea Incubate the tea with hot water, remove the residue and add sugar to stir well. Lemongrass is washed, cut into pieces and smashed. Put lemongrass in a little boiling water for about 2 to 3 minutes. Pour brewed tea into lemongrass juice, lime juice, plum juice and finally add ice and you’re done. Lychee tea Resources 200g fresh lychee, 2 tea bags, 2 teaspoons of sugar, 150ml hot water, ice cubes. How to make lychee tea Peel the lychee and remove the seeds. Put half of the lychee in a blender and puree, filter out the residue, keeping the juice. Put about 2 tablespoons of sugar in a small pot with 30ml of water, stir until the sugar dissolves. Dip 1 tea bag in 150ml of hot water. Pour the sugar syrup into the glass, then pour in the lychee juice. Pour ice into a cup and add the remaining seeded lychee. Finally, pour the tea slowly into the cup and you’re done. Pineapple tea Resources 1 pineapple, 300g sugar, 2 lemons, 300ml water, 2 tea bags, 500ml hot water. How to make pineapple tea Pineapple cut into small pieces, can be sliced ​​a few pieces for garnish. Marinate pineapple with sugar until sugar dissolves. Put pineapple on the stove, add filtered water and pineapple slug for about 10 minutes. Place the pineapple in the fridge to cool down. Then make tea with boiling water. Let the tea cool and then add pineapple jam, pineapple juice and tea. Next, squeeze half a lemon and add honey as you like. Finally, add ice cubes and pineapple to decorate. Peach tea Resources 1 peach, 1 tea bag filter, some sugar, ice cubes. How to make peach tea Wash peaches, peel and cut into small cubes. Put the peach peel and peach flesh in the pot, add the appropriate amount of sugar and a little water and cook until the peach turns transparent. Put the tea bag in a cup, pour the appropriate amount of hot water to make tea, after a few minutes, put the tea bag in. Pour the cooked peach syrup into the tea cup, add ice cubes and you’re done. Watermelon tea Resources 1 piece of watermelon, 1 tea bag filter, 250ml boiling water, 1 teaspoon honey, ice cubes. How to make watermelon tea Pour boiling water into a cup, then put the tea bags in and soak for 5 minutes, then remove the tea bags and let them cool. Watermelon is put in a juicer to get water or put in a blender to puree and filter the water. When the tea has cooled, add the honey and stir until the honey is dissolved. Add ice cubes or shaved ice to the glass then pour in the tea. Next, pour watermelon juice into the glass, stir well and enjoy. You can add or subtract honey to suit your taste. Wish you success with these delicious summer fruit tea recipes and have more quality summer drinks to quench your thirst for the whole family! According to the Vietnamese life

The way to make shrimp paste is quite rich, each locality has different recipes to suit the taste of the region. However, the processing method that we introduce below is suitable for many people. Meaty shrimp paste is a favorite dish of many people in the North. Let’s prepare the ingredients to make a very simple shrimp paste with meat: Prepared materials. – 300 g of ground lean shoulder meat – 2 lemongrass bulbs – 4 cloves of garlic – 1 dangerous chili – 2-3 spoons of shrimp paste noodle soup – 2 dried onions – A little sugar (if you like it sweet) – Cooking oil. How to make shrimp paste with meat 1. First, you take the lemongrass to wash and cut into pieces, remove the seeds, and peel the onion and garlic. Then put all the ingredients in a small blender. The first step of how to make shrimp paste with meat is to grind lemongrass, chili, onion and garlic. 2. Now, you turn on the stove, heat the non-stick pan (no need for cooking oil). Then, you add the minced meat and stir to evenly distribute the meat. Heat the stove on medium heat until the meat comes out of water and then cook until the meat juice dries up. Heat minced meat in a non-stick pan. 3. When the gravy in the pan is exhausted, add 3 tablespoons of cooking oil with the spices just ground above and stir well. Cook over medium heat until the meat is golden brown. Add cooking oil and seasoning until the meat is golden brown. 4. Now you add 2-3 tablespoons of shrimp paste to the meat. Put shrimp paste in the meat 5. You continue to keep the fire low. Stir well for meat to soak up shrimp paste for about 3-5 minutes. Cook until the meat is absorbed with the shrimp paste. Finished product Marinated shrimp paste with meat preserved in a glass jar and kept in the refrigerator, you can use it for 1 week – 10 days. This is not only a dish that brings rice, can be eaten all year round, but also very easy to make. It’s great to eat with hot rice. Shrimp sauce with meat gives you a dish with a rich sweet and salty taste of meat, combined with the characteristic aroma of shrimp paste and other spices that are extremely attractive. In the summer, just a plate of shrimp paste with a bowl of sour soup, you have a delicious meal. Cook until the meat is absorbed with the shrimp paste. In addition to how to make delicious minced shrimp paste above, you can refer to a few other dishes on Lamsao’s culinary section that are also extremely attractive for a meal:

This dish is strange. Now I only know venison tendon, beef tendon… but have not heard of tuna tendon. In fact, vertebrates are tendons, made of collagen, that function like ligaments. Small fish also have tendons, connecting the head and body like a tiny thread. Housewives called blood tendons. After washing the fish, use a knife to cut across the body, 1cm from the head and body; both sides have veins like white thread. To make fish no longer fishy and more delicious when processing, when making fish, these two blood tendons must be pulled out. Fried tuna tendon with fish sauce. Before 1975, tuna was not popular because it was believed that leprosy was itchy. Only adults eat. Children are forbidden. I secretly tried to eat, only felt itchy because it was delicious. Later, as a tourist, I saw people from other countries eating halibut, the price was not cheap. Good new research, the tuna that was criticized for being leprosy is a net tuna, about five or three kilograms back. The world’s favorite tuna is ocean tuna, fished individually, weighing fifty or seventy kilograms or more. There are children weighing nearly half a ton. Wild tuna (humpback fish) has many types, living in warm sea, far from the shore (about 200km). In Vietnam, tuna is a type of big-eyed, yellow-fin tuna. This is a valuable source of export seafood and nutritious food, easy to process into many delicious dishes. Tuna fishing season begins at the end of the lunar year, from the waters of Quang Tri, Quang Binh. After Tet, move gradually to Da Nang to Binh Dinh, then south from Thanh Minh Tet. The most popular tuna product is a fillet, half a hand, 3-4 cm thick, red au. The next thing is fish tendon, ivory white; eggs and stomach reddish brown; dark brown eyes. Delicious dishes made from tuna such as: sashimi (eaten raw), salad (Russian salad), pan-fried, fragrant stock or tomato, spicy hot pot, water bath (fish eyes, with Chinese medicine)… Especially tuna tendon is a strange, delicious, easy to make and nutritious dish. Fried tuna tendon with lemongrass and chili. Only tuna weighing over 40 kg has ribs for food processing. Each one has two strands. The length depends on the weight of the fish and is usually the size of a thumb. Ivory white veins, looking through the fat, made of collagen, so it is very good for health and reduces the aging process of the skin. The tendon has moderate toughness, it can be fried, fried, grilled with spices or cooked in hot pot, cooked with vermicelli with fillet, eggs, tuna stomach … It is recommended to buy preliminarily processed tendons, vacuum packed, half a kilo each. When processing, just rinse, pour hot water mixed with a little wine and marinate spices. Grill the chili to keep the pieces whole. The charcoal stove is the best. Eat wherever you go, bake there. Just eat and blow fresh coffee. Fry, stir-fry, cook hot pot… then cut in half, slice lengthwise into large pieces. Grilled tuna tendon. Photo: Da Thanh Seafood Fry lemongrass and chili until crispy lemongrass, garlic, and fragrant chili. Fry the tendons separately, about a few minutes to be cooked. When fried, add a little chili sauce, the cooked veins have an eye-catching golden brown color. Mix the stir-fried tendon with lemongrass, chili, and garlic. Take cucumber, tomato, cut into half pieces, turn your back, form butterfly wings, add onion or chili fiber in the middle, and you will have butterflies around the plate of fragrant tuna tendons. Dip chili sauce, soy sauce or sweet and sour fish sauce depending on your preference. Eating with bread, vermicelli, rice are delicious. This dish is served hot, the appetizer is a bit expensive. Tuna tendon is vacuum packed, so it is easy to transport and preserve. Cook sweet and sour hot pot, cook noodles separately or with fillet, stomach, tuna roe according to the general recipe, just different ingredients. Cook separately, especially grilled, fried, and stir-fried dishes. Everyone who tried it for the first time nodded, because the taste was sweet, light, fatty, fragrant, lumpy, chewy, soft… it’s hard to describe. The eater tried to guess, but couldn’t figure it out. Not squid ink. Nor is it like beef tendons, venison tendons, or the flesh of any other animal. Just know how strange and very delicious. A company employee bought fried lemongrass and chili, invited the whole family to try it. Everyone is also full of praise. Asking the price, you jokingly said ten times, more than 1 million a kilogram. The family thought it was true, shaking their heads: “It’s a bit expensive, if you buy a few hundred you can buy it often”. In fact, the price of tuna tendon is only about 1/2 of a fillet. The price is quite cheap, perhaps because many people do not know. Hearing about tuna tendon, everyone widened their eyes and thought it was a joke. This dish is not only “delicious basket breaking” that anyone can make. As easy as frying an egg. Eat once, sometimes addicted.

Rice noodle rolls: about 1kg Fresh vermicelli: 400 g Beef: 400 g Onion: 1 piece Cooking oil Fish sauce, pepper, chili, vinegar, ginger, sugar, lemon, garlic. Chinese coriander, bean sprouts, marjoram, lettuce, basil Illustration. Doing: Step 1: The raw vegetables pick up the deep leaves and then wash them, soak them in a basin of water mixed with a little salt. Then remove them, drain. Peel ginger and garlic, wash and chop finely. Peel the onion, wash it, and then chop it. Beef is washed and thinly sliced, when buying meat, you should choose the sliced ​​tenderloin, gradually the meat will absorb the spices and when eating, the meat will be softer. Then marinate the meat with ginger, spices and a little cooking oil for about 15-20 minutes for the meat to infuse and bring up the traditional flavor. Step 2: Put the pan on the stove, pour in cooking oil, heat and fry the garlic, then pour in the beef and stir-fry with the onions until cooked, then remove to a plate. To stir-fry beef well while stir-frying, you should pay attention to stir the meat quickly and on high heat so that the meat does not come out of water. Step 3: Spread 1 piece of pho on a plate or tray, put lettuce, a little vermicelli on top, beef evenly spread on the surface, a few stalks of raw vegetables and then gently roll tightly so that the meat does not fall off and The noodle piece was not torn. When rolling pho, you should leave the glossy side out so that the noodle roll looks more beautiful. Roll until the end of meat and cake, when arranged on a plate, you can leave the noodle roll whole or cut it into bite-sized pieces, when eaten with dipping sauce. Step 4: The sauce is also an important part of the dish. You mix the sauce with the following ratio: 1 teaspoon of sugar, 1 teaspoon of delicious fish sauce, 1 teaspoon of vinegar or lemon juice, about 5 tablespoons of filtered water. In the process of making dipping sauce, you need to taste it regularly to balance the spices to taste. Stir the mixture in the dipping sauce until dissolved, add a little minced garlic and a few slices of chili to the sauce. The dipping sauce will have a sour, spicy, salty, sweet taste of spices and a little spicy of chili. Have a good time!

Spring rolls are very nutritious, contain a large amount of calcium, iron, vitamins A, B, C … Oriental medicine believes that hock worms have the effect of tonic blood, milk, softening, and kidney tonic… Not only have nutritional value, pork leg can also be processed in many different ways such as stewing, stir-frying, boiling, imitating civet, ham… However, a pig has only 4 front and rear legs. Meat ratio is also different, making many people wonder how to buy pork leg, which part to buy. Sohu page information, although they are the same legs, the front and hind legs have a difference in taste and sweetness. Depending on the dish, choose the type of front or rear legs accordingly. Pig’s front legs are both fat and lean, and the meat is tender. However, the forelegs often have more tendons, so they will be sweet, crunchy and have a lighter taste after cooking. It is suitable for processing dishes such as boiling, stewing, making porridge, imitation civet… The hind legs of the pig are active, the muscle structure is firm, and the lean is evenly distributed on the surface. Pork legs are suitable for filtering meat, stir-frying, cooking porridge… When comparing the meat of the two legs, it was found that the meat of the forelegs was 1/3 fat and 2/3 lean. Between the fibers of lean meat there is a thin film like beef. In terms of taste, the forelimbs are sweeter and more delicate, so the price is usually more expensive than the hind legs. In addition to choosing the front or rear legs to have delicious food, when buying pork legs, you need to pay attention to their freshness. Specifically, you can observe the color, the smell of meat. Quality pork will have a light pink to dark red color, with no rancid smell. When cutting the meat vertically, you can see the dry meat inside, the muscle is slightly tight, the skin is soft, the fat is white to slightly ivory and when you smell it, there is no strong smell of oil. In addition, when boiled, the water will be clear, large fat scum will appear and not much foam. Observing the elasticity also contributes to the perception of the freshness of the meat. When buying, you can press the meat with your fingers. If the meat is fresh, the fibers of the meat will be even, firm, not mushy, good elasticity, not leaking viscous fluid. Photo: Internet. Invite readers to watch the video: Health benefits of crispy persimmons. Source: Hanoitv.

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

Celestial flower In order to buy Thien Ly flowers, you probably have to go to the market instead of just going to the supermarket because this flower is rarely sold in supermarkets, no matter how big or small. 1. Stir-fried Celestial Flowers with Eggs Stir-fried angelica flowers with eggs Ingredients to be prepared – 200g Thien Ly flower hoa – 2 eggs – 2 sprigs of scallions – Spices: Oyster oil, salt, seasoning How to make fried angelica flowers with eggs – Step 1: Prepare the ingredients You wash the flowers with water, then soak the flowers in a dilute salt water mixture for about 5 minutes. Rinse with water again and then let the vegetables drain. The flowers are very small, so soaking the flowers in dilute salt water combined with a little strong hand washing will help you remove all the dirt on the flowers. Crack 2 eggs into a bowl, add 1/2 teaspoon pepper and 1/2 teaspoon salt and stir well. Beat eggs with a little salt and pepper Onions you wash, cut into small pieces. – Step 2: Stir-fry Thien Ly flower with eggs You put 1 teaspoon of cooking oil in the pan, wait for the oil to be hot, then pour the natural flowers into 1 teaspoon of oyster sauce, stir for about 1 minute on low heat. Turn around for a while, you will see the flower of the lily collapse Next, put the bowl of beaten eggs and spices in the pan and stir until the eggs are firm. Add the chopped scallions to the pan, season to taste and stir for about 15 seconds. It is done! It only takes about 2 minutes for you to complete this egg fried natural flower dish! 2. Celery flowers stir-fried with beef Stir-fried Angelica flowers with beef Ingredients to be prepared – 300g beef – 200g Thien Ly flower hoa – 3 cloves of garlic – Seasoning: Oyster oil, sesame oil, seasoning, salt, pepper How to make stir-fried angelica flowers with beef – Step 1: Prepare the ingredients You wash the natural flowers and then soak the flowers in a dilute salt water mixture for about 5 minutes, then take them out, rinse with water and dry. Peeled garlic, minced. Wash the beef and cut it into bite-sized pieces. Put the meat in a bowl with 1/2 teaspoon of pepper, 1/2 teaspoon of sesame oil, 1/2 of the minced garlic and 1/2 teaspoon of salt, mix well and marinate for 5-8 minutes. Marinate beef with sesame oil, garlic, salt and pepper. – Step 2: Stir-fry beef with Thien Ly flower You put 1 teaspoon of cooking oil in the pan and saute the remaining minced garlic. When the garlic is fragrant, add the marinated beef bowl and stir until the meat is tender. Remove the meat to a separate bowl. Stir-fry beef first Next, you use the same pan that just turned the beef to stir-fry the heavenly flowers. Add the flowers and stir over low heat for about 1 minute for the flowers to deflate. Stir-fry beef and flowers separately Add 1 teaspoon of oyster sauce, 1/2 teaspoon of seasoning to the pan with the previously sautéed beef, stir for about 1-2 minutes over medium heat and then turn off the heat. That’s it, the fried beef with Thien Ly flower! Excluding the time to marinate the meat, this stir-fried beef with flowers will only take you 3-4 minutes. 3. Crab soup cooked with heavenly flowers Crab soup cooked with heavenly flowers is both quick and delicious Ingredients to be prepared – 200g of minced crab – 100g of Thien Ly flower – Spices: Salt, seasoning, shrimp paste How to cook crab soup with angelica flowers – Step 1: Filter crabs To save time and effort, you can buy pre-ground crab in the supermarket or in the market. Then, put the crushed crab into a large bowl with 500ml of water, stir well with chopsticks and filter through a sieve to remove the residue. You can filter the crab twice as above to get all the juice. Filter the crab twice, each time for about 400-500ml of water – Step 2: Cook crab soup Before cooking crab soup, don’t forget to wash the flowers and let them dry! You put the filtered crab juice into the pot, cover the pot and cook on medium heat for about 2 minutes. At this point, you will see pieces of crab bricks in the pot. You gently drop the washed natural herbs into the pot with 1 teaspoon of seasoning seeds, 1/2 teaspoon of salt. Use a ladle to gently stir the spices and flowers, do not stir vigorously to avoid breaking the crab bricks. Reduce the heat, cook for about 3 more minutes and you’ve finished the crab soup cooked with heavenly flowers. Before scooping the soup into the bowl, don’t forget to taste the seasoning to taste! Some of the uses of natural flowers that you may not know 1. Supports weight loss The reason why natural flowers have a weight loss effect is because this flower contains a lot of fiber, chlorophyll, and very few calories. According to the research of modern medicine: Each branch of natural flower contains 3% fiber, 2.8% protein. In addition, it also contains carbohydrates, vitamins C/B1/B2/PP and provitamin A (carotene) and other minerals such as phosphorus, iron and especially zinc. Therefore, when eating dishes made from natural flowers will bring a feeling of fullness, limit fat absorption, so it will effectively support weight loss for overweight and obese people. 2. Support people with hemorrhoids Natural flowers are a type of food that has a cooling effect. Therefore, Thien Ly flower is also known as a very good food for people with hemorrhoids. Moreover, this flower also has strong natural antiseptic properties, helping to eliminate bacteria and prevent inflammation. The components present in the flower of sage also have the effect of speeding up wound healing. With these information and suggestions, I hope you will have more ways to make Thien Ly flowers into dishes that are both delicious, easy to make and healthy! According to the Vietnamese life

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

Ripe bananas have round skin, look outside, they are dark yellow, you can feel the softness of the fruit by squeezing lightly. While the banana is ripe due to the medicine, the outer yellow skin is very beautiful and eye-catching, but when squeezed, the banana feels awkward. 2. Rambutan Rambutan, when sprayed, will ripen early but quickly wither. Normally, the wilting process of rambutan takes place very quickly, only a few hours after being cut from the tree. The way to recognize sprayed rambutan is that the fruit has fresh branches and leaves, but the beard on the fruit is wilted and crumpled. Ripe rambutan trees will give fruit with healthy and fresh beard, so 2-3 days later, it still hasn’t wilted. 3. Mangosteen Ripe mangosteen has a very fresh stalk and ripens in patches, from the tip of the stem to the bottom of the fruit. For ripe mangosteen due to the medicine, it will have a black stem, when eaten, it will have a very sour taste. 4. Durian With durians that are forced to ripen by medicine or ripen naturally, users can identify by immediately looking at the stem and spines of the fruit when choosing to buy. If the peduncle is old withered, the spines are bruised, and the color is old, the fruit is cut when young and has been soaked or injected with drugs. And ripe durian trees have fresh stalks and spines, picking up the smell will feel the natural fragrance. 5. Dragon fruit Natural ripe dragon fruit has thin skin, dark red body while the spines on the fruit are beautiful. And ripe dragon fruit due to stimulant has a light red color, thorns on the fruit wither, thick skin, very light taste. 6. Mango Ripe mango trees will have fresh stalks, stretchy skin, and ripe pieces extending from the stem to the tail and from the abdomen to the back of the fruit. The more ripe fruits will have a deep yellow color and the flesh will be soft. Ripe mangoes due to the use of stimulants often ripen unevenly, with alternating green stripes, and easily bruised. 7. Papaya Ripe papaya trees are often long fruits, heavy in hand, evenly ripe, soft, with sticky plastic stalks. These fruits are sweet and fragrant, few seeds, thick and soft flesh that can be easily scooped with a spoon. With ripe papaya due to drugs, they will be golden yellow, smooth skin, when pressed, there is no settlement. When peeled, there is still a lot of plastic, when eating, the intestines are not soft, but the taste is very light. 8. Butter The ripe avocado will be bitter. Many people think that avocados are bitter due to scraping the green part close to the skin, but with delicious ripe avocados, even if you scrape all the flesh to the skin, it is still not bitter, even the outside flesh is very fatty and greasy. To tell if an avocado is young or old, look at its stem, if the stem is large, it means the avocado is young. Therefore, it is important that you choose ripe and fresh avocados. Do not touch the soft fruit, because it has spoiled, at least no longer has a delicious taste. Squeeze gently, if it feels a bit soft but still firm, not squeaky. Or you can click on the stem, find it a bit soft, then choose, even if the other part is not soft, because it will gradually ripen towards the tail (but should only be eaten when the fruit is fully ripe). A delicious ripe avocado has a glossy but still slightly rough skin, firm hand. 9. Jackfruit Jackfruit is one of the most drug-induced “ripe” fruits on the market today, so how to recognize it is also quite easy. If the jackfruit is not old, has sharp, dense and bright outer thorns, but the inside is ripe, it must have been “ripened” by medicine. In addition, the area near the stalk of the jackfruit fruit (the usual place to inject the ripe stimulant) will be mushy, while the tail of the fruit has just ripened. Natural ripe jackfruit will have characteristics such as enlarged spines, yellow-green, gray-gray and ripen evenly from the stem to the bottom of the fruit. ten. Labels Longan fruits that are sprayed with sulfur for long-term preservation often have a uniform, glossy, round skin without natural lumps. When eaten, longan pulp is crunchy, hard, and has no characteristic sweet taste and odor. black hot. 11. Coconut Coconuts are often “enchanted” to turn into “genuine” Siamese coconuts to increase profits for sellers. Chemical sugar, fragrance chemicals are injected through the germ hole on the top of the coconut, turning the sour young coconut water into sweet or white coconut, just soak the coconut in water and add a little Javen. 12. Cherry Australian cherries have a slightly darker red color, crunchy and sweet, while Chinese cherries are softer, lighter, and more brackish. When buying cherries, try to put them in a plastic bag and hold them for a while, then open them and smell them. If there are residual chemicals, there will be a slightly pungent smell. 13. Sapodilla To make sapodilla more eye-catching, sellers often soak the fruit through a solution that is said to be iron powder mixed with water. The dark yellow sapodillas have been soaked in iron powder, while the sapodillas still see green veins through the thin skin and are not soaked.

Hanoi pho Pho Hanoi has existed since ancient times, it has become an indispensable culinary culture of Hanoi people. The broth of Hanoi Pho is usually clear and sweet, with the genuine sweetness of the bones. In Hanoi, it is customary to add a little bit of MSG to the broth. Writing about Hanoi pho, writer Thach Lam once wrote in the work Hanoi hashed six streets: “ Pho is a special gift of Hanoi, not only in Hanoi, but because it is delicious only in Hanoi. “. Good pho must be “classic” pho, cooked with beef, “ The broth is clear and sweet, the cake is flexible but not crushed, the fatty meat is crispy but not chewy, the chili lemon and onion are enough. “,” fresh herbs, northern pepper, drops of lime com, and a little bit of ca cuong, lightly as a doubt “. If eating pho in Hanoi, the seller will only offer a bowl of “rustic” pho consisting of beef noodle soup and scallions, perhaps with a slice of lemon, chili or a few slices of onion. In particular, Hanoians love to eat beef noodle soup with fried doughnuts. Crispy, fragrant, crispy pancakes will be dipped in broth and served with pho. Pho Nam Dinh There are many theories that pho first appeared in Nam Dinh, where the secret to making pho broth is often passed down from generation to generation. From the mid-60s to before the 90s of the 20th century, for many reasons, Pho Nam Dinh was absent for a while in other localities. However, from the 90s onwards, Pho Nam Dinh recovered again and grew stronger. Nam Dinh noodle soup has the most distinctive features, is a type of large fiber, very thin, soft and tough, never broken. I heard it’s because they add a little dong flour when making pho. Nam Dinh Pho has a stronger flavor than Hanoi Pho thanks to its fish sauce base. The broth has scum, rich in fish sauce, beef bones and pepper. When enjoying, diners add ground chili, fresh chili, vinegar and serve with small crispy crackers. Pho Saigon With Pho Saigon, you can feel the sweetness of sugar quite clearly. In particular, many Saigon people also cook broth with chicken bones and add dried squid, perhaps because of that, the broth of Southern pho is slightly cloudy, has a fatter and more greasy taste. In the South, in addition to the main bowl of pho, they also have an extra cup of fatty water (the fat of beef bones, in some places even blood juice) to keep if customers want and sweet sauce (black sauce), red chili sauce. . Pho Saigon is usually sold with lemon, fresh chili, coriander, basil, bean sprouts (blanched in boiling water or eaten raw), thinly sliced ​​onions (can be soaked in vinegar), which are vegetables. required, usually placed separately in a plate or basket sold with each bowl of pho, guests can take whatever they like and put it in their own bowl. Nowadays, pho has become a popular and indispensable dish in Vietnamese cuisine. Pho has also become more diverse, processed in many different ways, but pho cooked in the traditional way is still the most popular not only in the country but also in many other countries around the world.

Summer is the season when people eat vegetables the most because it is both cool, nutritious and easy to digest. However, eating boiled vegetables is also boring, stir-fried vegetables are also popular with many people. Stir-frying vegetables is not difficult, but how to stir-fry vegetables to make them green and delicious is not simple. Need to know the technique that a little trick. Today, I’ll show everyone how to stir-fry green vegetables that are both delicious and delicious, eating a piece will remember forever. According to the experience of an experienced Chinese chef, before stir-frying vegetables, make sure the ingredients are fresh. Next, when washing vegetables, also pay attention not to gently wash your hands to clean the material, do not use a strong rinse because it can crush vegetables, causing unsightly bruises. After washing, let the vegetables drain and prepare other seasonings such as soup powder, monosodium glutamate, cooking oil, sesame oil. Heat oil in a pan, when you feel the temperature is just right, add the vegetables and stir-fry. Remember that stir-frying vegetables must be on high heat, the vegetables will be more delicious and cooked more evenly. When the vegetables are cooked, taste the soup powder, to taste, at this time season with salt, the vegetables will be more delicious. Then stir well, put a little sesame oil in the pan and then quickly stir to absorb. Sesame oil will make stir-fried vegetables greener and more fragrant. However, be careful not to add too much sesame oil because it will affect the taste of the vegetables. Such a simple stir-fried vegetable dish is finished, have you learned it yet? According to research, sesame oil has countless health benefits, is considered the queen of oils, has a very attractive aroma and delicious taste. According to scientific research, sesame oil contains unsaturated fats, omega 3, omega 6, calcium and also contains a lot of iron and vitamin E, PP, a lignan compound, called sesamin (29 mg%) – a Plant estrogens have antioxidant and anti-cancer effects, and lecithin nourishes skin cells

Durian is native to Southeast Asia and is considered by the people of the region as the “King of Fruits”. Durian is characterized by its large size, thorny shell, yellow flesh with a characteristic odor The smell of durian divides the world into two halves, the likes and dislikes. If you are passionate about this fruit, many people will find durian has a sweet, pleasant aroma, the taste when enjoyed is greasy and attractive. In addition to the golden yellow durian flesh, few people know that the skin and seeds of the durian fruit can also be eaten You can refer to how to make a unique pork rib stew with durian shell soup Ingredients to make a bowl of soup for 3-4 people include: 1 durian peel, 2kg pork ribs, 300g lotus seeds, 1 piece of ginger, 300g black fungus, 100g jujube and other spices such as vinegar, sugar , salt…. First, you take a knife to separate the white pulp inside of the durian shell, then cut it into bite-sized pieces, wash and drain. Ginger is smashed Next, you bring 2kg of boiled pork ribs with boiling water. After adding an appropriate amount of water to the pot, then put 1 piece of crushed ginger, 100g of jujube and 1 teaspoon of vinegar into the stew for about 1 hour. Next, add the white pulp of durian and cook for about 30 minutes. Done, you add 300g of mushrooms and 300g of lotus seeds. Bring to a boil over low heat for another 30 minutes. Finally, season with sugar, salt and seasoning (depending on taste) This bone-in stewed durian shell soup looks very eye-catching. When enjoying, you will feel the white intestine with a very special flavor mixed with the sweet broth from pork ribs. In addition, the white pulp of durian can be deep fried The white pulp, after being cut into small pieces, will be briefly blanched with salted boiling water, then taken out and drained. You add flour, eggs, a little salt (or sugar) and filtered water and stir well (not too thin or too thick). Fill the pan with oil, when the oil is hot, dip the durian skin in the flour and fry it very crispy Remove the fried durian skin to a plate and enjoy. The dish is crispy, extremely greasy and has a characteristic durian smell. You can eat it with ketchup or chili sauce It is known that durian peel helps the kidneys remove toxins easily, helps relieve constipation, enhances blood circulation for the body… In addition, if you know how to process, the dried durian seeds can also become delicious and nutritious snacks. Durian seeds provide a lot of good nutrients for the body such as starch, fiber, zinc … Boiled durian seeds are a healthy snack that doesn’t take too long to prepare To get quality seeds, you need to choose durians that are not sprayed, have fresh stems, and have a strong aroma The method is extremely simple, you just need to wash the durian seeds and boil them in boiling water for about 15-20 minutes. Durian seeds when boiled have a characteristic aroma and are eaten with fat In addition to boiling, durian seeds can be baked. Just clean the seeds (you take a knife to make a small cut on the seeds so that the seeds are less likely to explode when baking) and bake at 200 degrees Celsius for about 20 minutes. Toasted durian seeds have a fatty, attractive taste Durian seeds after shaving the brown outer shell can be cooked with pork to make a very delicious soup

This is a pretty famous address with the best honey donuts in Hanoi. The number of customers coming to the shop every day is very crowded, so you often have to wait for a long time. The price of the cake is cheap, so people come here to buy it “dozen one” always come back to eat. Donuts with yellow cockroach wings are super attractive – Photo: Ut Vuong The cake “bathed” with honey is an undeniable delicacy – Photo: Nguyen Duy Donuts have a moderate sweet taste, not too harsh, so it takes a long time to eat. Honey donuts are slug with honey, bringing a characteristic, familiar taste. This is also a dish best-seller of the shop, in the amount given “spread out” in an uncountable day. In addition, the shop also has sweet donuts that are also worth a try. Inside the cake is the green bean paste, eating the fleshy flesh to the mouth. The filling is extremely rich with green beans and pureed – Photo: Ha Candy You can remind the seller of the cake a little longer and carefully so that the honey sticks to the cake better, eating will be “lived” Because sometimes the shop is too crowded, so the cake is turned a bit quickly. Trang Tien ice cream Trang Tien ice cream brand is too old and famous. Those who have the opportunity to visit Hanoi or take a one-way roundabout on the pedestrian street often invite each other to buy some ice cream to cool their guts. Prominent facade – Photo: Linh Ngo The “baby” ice cream cones lie neatly – Photo: Swan Lake Hồ The ice cream here still retains its traditional flavor over the years. Creamy, delicious, sweet but not boring. The taste is also quite varied. Especially the ice cream best-seller it’s ice cream cone. The cone shell is crispy, greasy, not mushy or spongy like many other types. Chocolate ice cream – Photo Viettiptop Famous delicious ice cream cone – Photo: Linh Ngo On weekday afternoons and weekends, the shop will be quite crowded. If you don’t mind being crowded and waiting, you should avoid this time frame! Ms. Am’s Shrimp Cake – Dong Xuan Alley Co Am shrimp cake is located at the beginning of Dong Xuan market lane, the intersection with Hang Chieu. The space is small, quite simple with only a few sets of plastic tables and chairs. It’s also nice to sit and eat shrimp cakes while watching the peaceful streets of Hanoi. The owner is very cute – Photo: Nguyen Van Khu The shrimp cakes here are fried to golden brown and crispy, the cakes sold to them are always fried, so they are always hot and fragrant. Each cake has 3 to 5 “uncle” of fresh shrimp and sweet potato chips. A person eats about 2 to 3 pieces and is full. Crispy shrimp cakes – Photo: Ha Thu Thao Let’s eat, wait! – Photo: Dau Thuy Trang The shop also serves more raw vegetables and herbs to help reduce boredom. The sweet and sour dipping sauce is quite suitable for the cake, even the kohlrabi is very tasty. The minus point at the shop is that you have to wait a long time, about 20 to 30 minutes to have the cake.

In the past, few people cared about these ticks. When going to the islands, entering the sea cliffs in Nha Trang, there are many. It has a brown carapace, not as shiny green as a sea crab, and its green eyes are stretched out to observe. The easiest to identify are the two very large claws, which are means of prey, and also the weapons of the ticks. Then there was a time when my friends went to the island, caught some grilled fish to play, found it delicious, so they introduced it on facebook and immediately became a “specialty”. Some restaurants in Nha Trang have menus with many different dishes: steamed, grilled, stuffed with meat, fried vermicelli… in general, as well as how to cook crabs or crabs. Have you eaten tickle meat yet? That is a difficult question because not all restaurants have exotic dishes? Besides, in addition to the two provinces of Quang Ninh and Khanh Hoa, there are ticks in very small numbers due to hunting in the islands, which are not bred. If you are eaten, you will see the difference compared to the crab. Male ticks have 2 very large females. The flesh of the cockerel is very firm, not crushed by the moon like crabs or crabs. Just eating claws or processing food with claws is enough. The ticks are very hard, so you have to use tongs or hammer to break the shell and then remove the meat. Females also have bricks like crabs, bricks are fat and fat. Because all the delicious things are concentrated in the claws, the body part is small and has little meat. The body of the tick is not beautiful white, often has a green color of sea moss, maybe it is because it eats moss on the cliff? I ate steamed zucchini. The feeling of eating that crab is very delicious and strange. KHUE VIET TRUONG

See the outer shell The easy way to know if the lychee is delicious or not is to observe the outer skin of the lychee. When buying, you should pay attention to choose bunches of fruits with flexible branches and fresh leaves, this is a sign of fresh lychees, recently picked. Illustration. On the contrary, you should ignore the bunches with wilted, easily broken or bruised branches because those are the fruits that have been picked for a long time or exposed to the sun for a long time, so the branches and bark are dry. Delicious and ripe lychee will have a pink-red skin, round fruits. The lychee fruit is usually smaller than the hybrid lychee (only about 70%), while the lychee fruit is larger, more elongated, and the color is also darker red. Ripe litchi until the spines will be smooth, the more thorns and sharper the thorns are, the greener the fabric will be. Do not choose litchi fruit with dark spots, black spots on the skin, especially on the stem because it is easy to encounter rotten or overripe fruit. Should choose bunches of fresh lychee, the branches stick to the fruit and the leaves are still green. Do not choose to buy bunches of lychee with dried, wilted, fragile branches or dried, no longer fresh leaves. Try it with your hands Fresh lychee to the touch will have elasticity, when pressed, you will feel the fruit is a bit soft but still firm. On the other hand, if you feel the hard lychee fruit, it is still green, and if you touch it soft but not elastic, the fruit is old or overripe. Illustration. Smell it Although the fragrance is not strong, the fabric still has a characteristic smell. Fresh lychee, when you smell it, you will see a light fragrance. If you smell the lychee fruit has a sour smell, a fermented smell, or a strange smell, you should not choose it because it is likely old or too old. Peel off test Try peeling any 1-2 lychees in the bunch. If the delicious lychee is peeled off, it will have: – The stem is white, not dark, not deep. – The peel is easy to peel, has a crunchy feel, a bit dry – Does not leak bile when peeling, the pulp is quite clear and looks succulent. If the peel is tough, the stem is dark, the molasses is high, and the pulp is not clear, the lychee may be overcooked or about to spoil. Illustration. Split the pulp, see the seeds After peeling, slowly try to separate the pulp. – The pulp is soft, clear white, succulent, when peeling, it begins to molasses, has a light aroma, the pulp is thick and easy to separate, the small seeds are delicious. – If you find it difficult to separate the seeds, the seeds are large, the pulp is pasty, the smell is bad or the smell is strange, you should not choose. Illustration. Size of lychee Vietnamese standard delicious lychee is a medium sized lychee, not as beautiful as a hybrid lychee. The lychee fruit is smaller, only 70% of the hybrid lychee. The fruit is round, slightly regular, while the lychee hybrid has large berry fruit, elongated body, large seeds, sour taste. Illustration. How to preserve lychee? – The lychee, after choosing to buy the freshest fruits, should be properly preserved to ensure that the nutrition of this fruit is not lost. – Accordingly, you need to wash all purchased fabrics, remove toxins and dirt on the skin as well as remove damaged, watery lychees to better preserve them. Next, you put it in the refrigerator, best preserved from 2 to 3 degrees C. When you want to eat, you will take out each bag to enjoy, so 3 weeks later you still have fresh lychees to eat. Illustration. – You can also store lychee in a cool place to avoid moisture, moisture, etc., but you should not store it for too long, it will damage the fabric and lose nutrients. Illustration. Lychee has a sweet taste, provides many vitamins and minerals for the body, but you should not eat too much. On average, a day should only eat 200-300 grams of lychee. Adults should only eat 5-10 fruits/time, children 3-4 times/time.

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.

Many women have the habit of blanching beef in boiling water first before stewing. However, this is not the right way to do it. If you want delicious beef, you just need to remember the following 3 steps, the meat will be soft, not fishy and not degraded. The first step: the beef needs to be soaked in water for half an hour. At this time, fresh beef often has a lot of blood, it is best to cut it into large pieces and then soak in clean water. This process can remove the blood, making the beef stew less fishy. Step 2: Prepare a pot of water, add beef with cooking wine. Note, do not use hot water for blanching, the correct method is to use cold water to slowly heat the meat. This not only does not reduce the quality of the meat, but also helps to remove impurities and excess blood. Therefore, this step is extremely important and must not be skipped. Cooking wine has the effect of deodorizing the fishy smell of beef effectively. Blanch beef in water should not be too long, about 1 minute at most. Step 3: During the stewing process, only a sufficient amount of water should be added, not halfway, after that, add various spices, especially vinegar. Beef itself has many tendons, thick meat, adding vinegar will help stew beef more tender, very easy to eat. After high heat, turn to low heat and cook for 1 and a half hours. Beef should be put on low heat until the beef is tender. If you have a pressure cooker, you can save time, cooking for 20 minutes is enough. To enhance the taste of beef, you can also add potatoes or white radish, it can also make beef more delicious.

1. Pig ear 400gr 2. Young toad 500gr 3. Kumquat 100gr 4. Lemongrass 2 branches 5. Sliced ​​ginger 1 piece 6. Red onion 3 bulbs7. 1 horn chili pepper 8. Minced chili, minced garlic 2 teaspoons each 9. Tamarind juice 2 tbsp 10. Fish sauce 4 tbsp 11. Salt, a little sugar 2. How to make sweet and sour pork ear salad Boiled pig ears tai First, you wash the pig’s ears with water, use a sharp razor blade to remove the dirt on the pig’s skin. Then, use a razor to shave off all the hair on the pig’s ears. You wash 1 lemongrass and smash it. Peel and slice 1/2 of the ginger root. Put the washed ginger, lemongrass and pork ears in a pot with 1/2 teaspoon of salt, and cover with water. Illustration. Turn on the stove, turn up the heat and let the pot boil for about 10 minutes, then turn off the heat. Take out the pig’s ears and soak them in a bowl of ice cold water for about 5 minutes to keep them crispy. Then, cut the pig’s ears into small pieces, long enough for the mouth. 3. How to prepare pig ears for better quality pork ear salad The first thing you need to know is how to prepare the pig’s ears so that they are clean and neat to prepare for attractive salads. When buying pig ears, you should choose ones that are bright, firm, have good elasticity, especially without strange odors, and should be purchased in places with reputable and trusted stores. When buying pig ears, you must first deal with the hair on the pig’s ears, usually outside the store, people have already handled it for you, but to ensure absolute safety, you should prepare 1 With a small razor, shave again to remove all remaining hair, stuck on the pig’s ears and then rinse with water. After that, you can choose the following popular ways to clean pig ears depending on your conditions and conditions! You use a mixture of salt and lemon or vinegar to form a thick paste, then use your hands to apply that mixture on the pig’s ears and rub it thoroughly, then rinse with water and then soak in salt water for 10-15 minutes to remove odors. You can use flour, tapioca flour to cover the whole pig’s ears and then use your hands to rub the dirt to be absorbed by flour, tapioca starch, you can observe that there is a layer of foam, you just need to wash it. The foam goes away, repeat that operation many times until you feel clean. In addition, you can use crushed alum and then dilute it with a little salt water to soak the pig’s ears for 20 minutes to release all the dirt and then wash it several times with clean water. When the preliminary steps are completed, cook a pot of water about 1 liter of water and then boil the drained pig ears for 15-25 minutes, you can add 1 tablespoon of salt during the boiling process. After the above time, you take out the pig’s ears and then cut the yarn to taste, it’s best to cut it at a length of 4-5cm, about 1 index finger is okay. Wash the kumquats, remove the stem and cut them in half. Onion peeled and sliced. Chili peppers and lemongrass washed, chopped into small circles. 4. Make salad dressing Put in the pan 4 tablespoons of sugar, 4 tablespoons of fish sauce and 2 tablespoons of tamarind juice. Cook while stirring the mixture over medium heat. When the mixture starts to boil, add 2 teaspoons of minced chili and 2 teaspoons of minced garlic, continue to stir for about 90 seconds and then turn off the heat. 5. Finish the dish You prepare a large bowl or a large deep plate. Put the boiled pork ears, toads, red onions, peppers, kumquats, the sliced ​​lemongrass into a bowl/plate and drizzle the fish sauce you just made. Use chopsticks to mix the ingredients. So you have finished the sweet and sour pork ear salad! Crispy pork ears, combined with sour toad and sweet, spicy fish sauce will definitely not disappoint you. Just thinking about it makes the salivary glands active.

Eggplant is very delicious and nutritious, everyone likes it, but many people do not know how to choose eggplant. When buying eggplant, you will see that there are straight, thin, and curved fruits. So is the eggplant curved or straight? The vegetable farmer said that when buying eggplant, just pay attention to the 4 points below, you will definitely buy fresh and soft fruits, don’t see any fruit. 1. Look at the shape In general, eggplant can be divided into two categories. One straight and one curved. The advice of perennial vegetable farmers is to buy a slightly curved type. Under normal circumstances, naturally growing eggplant will have a certain curvature, not straight. The curvature of each eggplant is not the same. Although the eggplant is not beautiful, it is very delicious and nutritious. If when you buy, you see that the eggplants are very straight and balanced, you should be careful, they are often planted off-season, it may also be due to manual intervention and the use of stimulants, so the appearance looks better. Illustration. 2. Look at the eggplant stalk On the eggplant fruit has a hard stem, at the junction with the flesh of the fruit we can see a white part, that is the eye of the eggplant as it is often said, this is the key to identifying the fruit. Fresh eggplant.The larger the white part, the fresher and softer the eggplant, the sweeter the taste. Conversely, the smaller or purple part of the egg white indicates that the eggplant is old, with a lot of seeds inside, the taste and texture will be poor. much, should not buy. 3. Look at the colors In addition, when buying eggplant, we can also observe the color of eggplant, in general, freshly picked eggplant has a darker color, usually dark purple, looks very shiny, bright, and reflective. This shows that they are very fresh, full of flavor. If the surface of the eggplant has a clear difference in color, is dull and appears brown, it means that the eggplant has been stored for a long time and should not be purchased. 4. Try to feel When buying eggplant, we can also distinguish if the eggplant is fresh and soft by pressing it with our hands. If the firmness is moderate and can be elastic if you gently press it, it means that the eggplant is fresher. , eat delicious.And the eggplant presses hard, so the fruit should not be old. After choosing the delicious eggplant, you can refer to a few ways to cook delicious eggplant below! Eggplant with meat Prepare: – 3 long eggplants; 2 branches of green onions; 3 cloves of garlic; 2 tablespoons soy sauce; 1 tablespoon cooking oil; 1 tablespoon corn starch; 100g minced meat; 2 slices of ginger; 1 tablespoon concentrated soy sauce; 1 tablespoon white vinegar; 1 teaspoon sugar; 1 fresh chili (optional), half a bowl of water Making: Eggplant lengthwise, cut into long strips, soaked in a bowl of light salted water to prevent darkening; chopped scallions; chopped chili; minced ginger; minced garlic. Add light soy sauce, concentrated soy sauce, vinegar, cooking oil, sugar, starch, half a bowl of water and mix well. Put a sufficient amount of cooking oil in the pot, add eggplant, fry for 2 minutes, wait until the edges of the eggplant pieces are slightly golden, then take them out. Leave a little oil in the pan, add the minced meat, sauté until the meat is cooked through. Pour the white head of scallions, ginger, onion, garlic, chili (if you can’t eat spicy, you can add it) and stir-fry until fragrant. Pour in the eggplant, then add the sauce, season to taste, simmer until the eggplant is cooked, the sauce thickens, then turn off the heat. Sprinkle with green onions and enjoy with steamed rice! Eggplant with tomato meat sauce Prepare: – 200g lean pork – 1 tablespoon oyster sauce, 1 tablespoon soy sauce, half a teaspoon of white pepper, half a teaspoon of starch – 1 long eggplant – Flour: 1 egg yolk, 100g low-gluten flour, 125g cold water in a bowl, stir to combine them evenly. – Make ketchup: 1 little cooking oil, 3 tablespoons ketchup, 1 teaspoon balsamic vinegar, 1/2 tablespoon oyster sauce, 2 tablespoons water, 1 teaspoon starch mixed with 1 teaspoon coffee Making: – Minced pork, mixed with oyster sauce, soy sauce, pepper, starch. – Eggplant washed, halved. Then use a knife to divide the eggplant into small slices with a thickness of 2-3mm but do not cut them apart. By the sixth slice, it will be completely cut off from the large eggplant. – Stuff the meat into the crevices of two slices of eggplant, forming a beautiful half-lantern shape. – Dip the eggplant stuffed with meat into the bowl of flour to coat the eggplant evenly. – Heat cooking oil in a pan to 160 degrees Celsius, then fry the eggplant until golden brown. Take out the eggplant, put it on a rack to drain the oil. – Make tomato sauce: Put a little oil in a pan, heat then add 3 tablespoons ketchup, 1 teaspoon balsamic vinegar, 1/2 tablespoon oyster sauce, 2 tablespoons water and 1 teaspoon Starch coffee mixed with 1 teaspoon of water. Boil the mixture. – Put the eggplant on a plate, drizzle tomato sauce on top, sprinkle some chopped scallions for a beautiful look! Good luck!

As the planet’s green lung, oceans produce more oxygen than trees and cover 70% of the Earth’s surface. However, overfishing, pollution, acidification, offshore drilling and other habitat destruction problems are harming oceans around the world. In celebration of World Oceans Day on June 8, Finless Foods, a company specializing in the production of plant-based and cell-cultured seafood alternatives, has announced a new product: Tuna of plant origin, to helping consumers advocate healthy oceans. The new product will be available in restaurants and food service channels in 2022. Create seafood alternatives with delicious flavors Finless products provide consumers with an alternative to traditional seafood to help create a more sustainable future and healthier oceans. Finless creates these alternatives through plant-based and cell-culture processes. To make plant-based tuna, Finless cuts and cooks vegetable ingredients. The ingredients are then seasoned to mimic the taste and texture of tuna. This plant-based tuna can be substituted for raw tuna in sushi and other dishes. To create cell-cultured tuna, Finless collects cells from high-quality tuna and provides them with nutrients (such as sugar, salt, and protein). The cells grow on “scaffolds” to create a tuna-like structure. Finless discovered a new plant-based tuna product by testing scaffolding options for cell-cultured tuna. Flavoring a selection of scaffolds using plants not only helped them with the experiment, but it also helped them realize they had made a delicious plant-based tuna. Finless continues to develop both plant-based and cell-based fish products. “Our cell culture product framework is still being worked on,” said Michael Selden, CEO and co-founder of Finless Foods. We are working on regulatory approval for cell-cultured tuna and plan to bring it to market in the coming years.” Michael Selden, CEO and Co-Founder of Finless Foods Explore options Consumers want healthier and more sustainable options than today’s wild-caught seafood. Selden says there are two main ways to explore seafood alternatives that will delight consumers: They focus on conventional products or exotic products. Popular seafood products that are favored and eaten by consumers are tuna, salmon and shrimp. But there are more exotic options that can also be pursued. “Seafood that is localized to a specific geographic region and has limited distribution is the perfect choice for products of cell or plant origin,” says Selden. For example, Japan has a species of eel that is only sold in the country because there is no farming and the supply is extremely limited. It can be produced through cell-based technology.” Selling alternative solutions Finless Foods now wants its sustainable food products to appeal to a wide variety of consumers beyond vegetarians and those interested in the ethical aspects of traditional seafood. However, to attract more people requires selling the product at the right price. Cell cultured tuna is currently priced competitively with bluefin tuna in restaurants and is considered expensive. Although the price of cell culture tuna is closer to the low end of restaurant bluefin than to the high end, it is still seen as difficult to afford for many consumers. Finless is working to reduce prices to make the product more accessible. “Over the next year, we plan to introduce prices below the price of bluefin tuna at all restaurants and, over the next two years, below the global wholesale price of bluefin,” Selden said. . By applying science to create delicious food, sustainable seafood production aims to help save the oceans from overfishing. Pricing these products appropriately will make it easier for consumers to switch to seafood alternatives more often.

Photos posted on Twitter show the restaurant’s strange service style, causing both excitement and mixed reactions from social media users. 1. Thought cotton candy turned into fresh corn covered with sauce 2. Unexpected iphone box opens office lunch box 3. I don’t know how long it’s been for this meat 4. Out of plates, the restaurant had to choose to put the food on a shovel 5. A new use of the paperclip board was discovered by this restaurant 6. I ran out of discs, so I’ll just use a sponge 7. The colors are so harmonious that you can’t tell which is the dish and which is the plate 8. Just think about sweets, don’t think about anything else 9. A phase of using really bulky items from the position of a shop owner 10. Customers who haven’t eaten yet are obsessive enough in their thoughts 11. Female customers are afraid to hold hands when holding a restaurant’s sauce pot 12. No need to eat but everyone is embarrassed 13. I don’t know who this food is for 14. Maybe the restaurant followed the trend of wearing crocs sandals at that time 15. The style of wearing a hat is really “aristocratic” for British bread 16. No matter how cute it is, it must be used properly!

On weekends, you can change the taste with noodle dishes after family meals. With the support of food ordering applications, sitting at home you can also browse the menu and choose delicious noodle styles at the following 5 addresses. Densan Mixed Noodles This is the familiar place to enjoy mixed noodles of many gourmets in Ho Chi Minh City. A full set of mixed noodles including chicken with garlic sauce, char siu, beef balls, sausages, breaking Lau, toppings… Each serving has an extra egg yolk soup to keep it from drying out. Guest reviews : Yen Nhi: “I ordered 2 special mixed noodles. Delicious noodles with strange sauce. The shop serves both wet paper and toothpicks for online orders”. Anh Tuyet: “The original price is quite high, but there are often promotions so I feel better. Mixed noodles are just right, if you want to be rich, you can add sauce but quite sweet. Egg soup has a lot of MSG. The shop serves full utensils. comes with soy sauce, chili sauce, tissues, chopsticks and toothpicks”. San San Roasted Chicken Noodles As a famous address in Ho Chi Minh City with attractive dry chicken thigh noodles, the shop has 2 types of egg noodles and green tea. This dish will be enjoyed with crispy fried chicken thighs, boiled vegetables, and a broth with the smell of traditional Chinese medicine. The types of noodles with dumplings, char siu, beef satay shrimp … are also other suggestions for you to choose. Guest reviews : Tu Anh: “I usually eat dry roasted chicken noodles and get an extra cup of soup. When I eat, I add sauce, black sauce, red sauce to enhance the flavor. You should add lemon to the soup to make it more delicious.” People Bich Chuong: “In days when I’m bored with rice, I usually order noodles here. Delicious green tea noodles, lots of toppings.” Double Beef Spaghetti This is the go-to place for many foodies when they want to enjoy the country’s noodle-shaped boots. Here, the noodles are seasoned richly. Some low-fat cream sauces are easy to eat. The menu is diverse with noodle dishes such as seafood sauce, minced beef sauce, bacon… Reviews from customers : Tebefood: “I ordered 2 portions to take home. The food was well packaged, for sure. Creamy Italian pasta with a big piece of salmon. Italian pasta with tomato sauce was a little”. All.we_eat: “Italian pasta with rich tomato sauce, lots of minced beef. Seafood cream sauce noodles have many toppings. Creamy sauce is delicious but not in harmony with the noodles”. Fragrant Noodle Bar Fragrant egg noodles, spicy cheese chicken, char siu wonton… are the flavors that many diners suggest when ordering food here. The restaurant’s noodles are fresh noodles with a variety of sauce flavors. The shop serves both dry and water noodles for you to choose from. Guest reviews : Minh Huynh: “I usually order size M cheese shake chicken noodles to fill my stomach. Chicken thighs are deep-fried with breadcrumbs, with cheese layer, mixed with vegetables, very tasty. Each noodle will have an extra cup of soup” . Nguyen Hanh: “I have tried many dishes here, but the most impressive is the fried noodles with beef and cheese sauce. The taste is rich, the beef is fresh and soft, the cheese sauce is not too greasy. The price for this one is quite high.” Hong Kong Mixed Noodles Noodles with black pepper sauce is a dish that many diners choose to ship to their home at the restaurant. Noodles are loved by diners because of their tough, soft fibers, spicy, rich and peppery beef. In addition to mixed noodles, the restaurant serves char siu dry noodles, mixed dry noodles, char siu rice… for diners to change their taste. Reviews from customers : Duong Yen: “I was introduced by a colleague to change the taste of a boring lunch. Delicious food, nice packaging, especially the shop uses paper boxes, so I quite like it”. Citastyfood: “Come here, you should try beef noodles with black pepper sauce, dry noodles with char siu. Beef noodles with fragrant black pepper sauce, the beef is soft and not chewy”. Mi Mi: “I eat many times at the restaurant. The food is quite good, but one portion is small. One person has to order 2 servings to be enough”.

Beauty tea is not only used to cool down, but also helps to improve skin and body shape for women. In the composition of the beauty tea, there are peach resin, longan, alum sugar, red apple, lotus seeds … contain a lot of plant collagen, with antioxidants to help keep skin healthy and smooth. The ingredients in the beauty tea are also precious medicines, helping to nourish the liver and kidneys, ventilate the blood, fight aging, and maintain a healthy body shape. This tea is well known from Chinese historical dramas, used to nourish the beauty of palaces and beauties. The fact has also proven that the ingredients in the beauty tea are effective in cooling and beautifying. Tea is delicious, cool, and has skin care benefits, good for women’s health (Photo: Vietnamese family) 2. Ingredients for making beauty tea – Peach resin: 10g – Snow nest: 10g – Snow Link: 10g – Longan: 10g – Dried goji berries: 10g – Red apple: 20g – Chia seeds: 5g – Sugars – Cinnamon flowers 3. How to cook beauty tea Step 1: Prepare ingredients Put peach sap, snow nest, and snow lotus in separate bowls, fill the bowl with water and soak for about 15 hours to fully bloom. After soaking, thoroughly wash the peach sap, snow nest, snow lotus and then drain. Red apples also need to be washed, cut into slices so that the nutrients can be easily absorbed when cooking. Longan must also be washed, filled with warm water and then soaked until soft. Step 2: Cook beauty tea Boil a pot of water about 500-700ml and then add peach resin, snow lotus, lotus seeds and rock sugar to continue to boil. Then, cook for about 10 minutes on medium heat, skimming the foam that floats on top of the pot frequently. Next, add the longan, red apple, goji berry, chia seeds, and cinnamon flowers and cook for about 5 minutes, stirring constantly. Finally, add the bird’s nest to the island and turn off the stove. If you put the bird’s nest in early, it will be dissolved in water and reduce the nutritional content. The way to cook beauty tea is also quite simple (Photo: Vietnamese family) Step 3: Done Scoop the tea into a bowl or cup, let it cool completely, and then put it in the refrigerator to cool it. 4. Some notes when cooking beauty tea To cook delicious and nutritious beauty tea, you need to choose clean and clear ingredients. Some ingredients for making beauty tea can be changed. For example, snow nest can be replaced by latex Trom. Depending on the taste of the person eating, in the composition of the beauty tea, it is also possible to add sesame seeds, saffron, molasses … When cooking tea should ensure a certain consistency, dilute tea will not taste good. Snow lotus has a fleshy taste, while peach sap when put in the mouth will be soft and slightly chewy. You should not cook for too long, the peach resin will be chewy and will not be delicious. In the summer, the beauty tea will be more delicious when eaten cold. But people with stomach, poor digestion, pregnant women, young children … should not eat this tea because the peach resin component easily inhibits the stomach of people with disease. This type of tea is cold, should only be eaten 2-3 times per week. After cooking, if the tea is not used up, it can be put in a porcelain bowl or glass bottle and stored in the refrigerator for up to 5 days. Wish you success and deliciousness with delicious and nutritious beauty tea! Phuong Anh (Synthetic)

Everyone is afraid of snakes, but if you visit a specialty restaurant in the West in general, in Tien Giang in particular, you will be addicted to eating. In fact, once enjoying snake meat dishes in the west of Tien Giang river, it will be very difficult to forget. The appearance of snakes scares many people. (Illustration) Despite its scary appearance, all dishes from snakes are delicious. In Tien Giang, diners can choose from a variety of dishes from snake meat such as: Boneless snake, snake porridge, snake wine, minced snake, snake stew with lemongrass,… In addition, snake hot pot is also quite popular. language. Onion cobra can be processed into many specialties. (Illustration) To cook delicious snake hot pot, people will choose big and heavy snakes with soft sweet meat. Then cut off the head and then put it over fire to dry the snake skin and then scrape off the scales, cut along the abdomen, remove the intestines and liver, and cut into pieces about 3-5cm. After preliminary processing, the snake meat does not need to be marinated, but directly into the pot, pour the water and lemongrass and boil for about 20 minutes. Then add the radish and cook for another 10 minutes, then season to taste. Snake hot pot has an irresistible delicious taste. (Illustration) The hot pot of cobra has a clear broth, rich sweetness and a very attractive aroma. Many tourists who come to the West to see this dish do not dare to try it because it looks quite “horror”. But just pick up a piece of snake meat, dip it with fish sauce or chili salt, everyone has to praise the deliciousness. The sweet snake meat and the rich taste of fish sauce and the seductive scent of vegetables are extremely attractive. (Illustration) In addition to the snake hotpot, the golden fried snake bones are also very delicious. This seemingly non-fatty dish, when put in the mouth to chew, will have the fatty aroma of snake bones, subtle salty taste of salted lemon, making our taste and smell like stretch, nothing more interesting. Crispy fried snake bones – a unique dish of the West. (Illustration) According to people in the West, the hot pot of cobra and onion is not only delicious but also very nutritious, especially for those who are tired and weak. Therefore, every time a distinguished guest comes to visit them, they often cook this specialty dish to treat. Just a popular dish with typical ingredients of the West River region, but the hot pot of cobra and onion has become a famous specialty throughout the region. For those who have ever been to the west of the river, they will certainly not be able to forget the special taste of this “strange” dish.

Photo captions Dam Vac is most beautiful in the sunrise. The sun shines through the forest of High Hill, dyeing the water pink. In the sky, flocks of white storks and white cauldrons fly. Occasionally, kingfishers swoop down to the lagoon to catch fish. Under the lagoon, two or three bamboo boats are lined up horizontally, while swimming and knocking the fish to the east. Suddenly, the three boats turned sideways, the sound on the boat was as gentle as the music, sometimes fast, sometimes slow. It is the sound of mincing eel, mincing meat as bait for oil cloves. Chopping up an eel, my grandfather threw the bait into a large basket to soak it in the water. The oil shrimp rush to eat. My grandfather gently pulled up the big basket, hundreds of oil cloves lay white in the basket. He quickly dumped the shrimp into two pickles for my grandmother to carry to the provincial market to sell. People in the street compete to buy, blister oil is a specialty. People along the Vac lagoon have a rhyme: Dam Vac shrimp, lost in the sedge market A meal of nine pigs and ten buffaloes is not as good as an oil clove in Vac lagoon Dam Vac oil shrimp is most delicious at the end of summer and early autumn when it has eggs. My grandfather said, they call them oil cloves because they are very fatty, when fried without lard, the oil cloves are still very fragrant, fatty and delicious. Process oil cloves into many delicious dishes. The oil shrimps picked up from the lagoon are still fresh, squeezing out the intestines, keeping the egg bags, making them a little bit crispy, deep frying, drinking a glass of wine or a beer is delicious. Or buy some pickled cassava tops, cooked with oil cloves are also delicious. My grandmother said, the most delicious in the dishes made from oil shrimp is shrimp braised with soy sauce. She is also fussy. Wash shrimp, sprinkle with a little salt, shake well. New hard shrimp for storage. My grandparents are from Hung Yen, she makes very good soy sauce. The jar of soy sauce is usually left at the base of areca. Before storing the shrimp, a little sugar and ginger must be burned to form a bitter candy. She reserved a pot of land for shrimp storage. Ginger soy sauce with bitter candy boil old, evenly fire. She sprinkled a batch of cloves in and continued to boil. Like that, sprinkle boiled shrimp in turn. The fire is not too big, the pot of shrimp is simmering until the soy sauce is exhausted, reduce the fire, boil the fireflies, burn the edges, the sweet aroma is new to the pot. The dark shrimps are still intact and not broken, Watching her pick up the shrimp on the plate, smelling the aroma of braised shrimp, we both looked at the plate of shrimp and rubbed it. Now that I think about it, I still feel hungry. When we ate with new rice, we all said “delicious, delicious”. My grandfather sipped a cup of wine and read the verse: Even though the horse is nine cows and ten buffaloes, Not as good as the oil in the Vac lagoon. Shrewish!

One of the mushrooms that people often buy for use and processing is chicken thighs. You can cook hot pot, soup, deep fried, fried, oyster sauce… from chicken thighs. Chicken thigh mushrooms are sold a lot in markets, in food stores… but do you know how to choose them correctly? When you go to buy chicken thighs, if you pay attention, you will see that some mushrooms are very long, but some are very short, so should you buy short or long mushrooms? Which is more delicious? In fact, mushroom growers share that, when buying chicken thighs, it doesn’t matter whether the mushrooms are long or short, their quality is the same. But to choose a delicious, non-degrading mushroom, you need to pay attention to the following 3 things: 1. Touch the surface of the mushroom with your hand When touching the mushroom with your hand, if you find it dry, you should choose because these plants can be preserved for a long time. With lightly pressed mushrooms that have elasticity, it shows that it has absorbed too much water. Such plants are difficult to maintain and easily damaged. In addition, the color of the mushroom is usually white. If brown spots appear on the body with viscous discharge, a sign of spoilage, it should be avoided. The cap of a fresh mushroom is usually healthy, not crushed and viscous. 2. Smell the smell As you know, mushrooms often have a very specific smell. When you smell it, it means that the mushroom is still fresh, but if you don’t smell it, it means that it has been picked for a long time and preserved for a long time. Also avoid mushrooms that have a rotten, spoiled smell. Therefore, only plants with a characteristic mushroom smell should be selected! 3. Observe the roots and stems When buying mushrooms, observe the roots and stems, if the roots and stems are not wrinkled, withered, the stem is relatively round and plump, it means that the mushroom is still fresh and of good quality. Otherwise, the stem is not plump. a little bit and at a glance withered roots, don’t buy. These plants may have been picked a long time ago and may have been metamorphosed, very toxic. Check out more dishes from chicken thighs: Stir-Fried CHICKEN MUSHROOM WITH CHILDREN Prepare – 2 large chicken thigh mushrooms, 3 horned chili peppers for stir-frying, 2-3 cloves of garlic, – Seasoning: 2 tablespoons oyster sauce, 1 tablespoon light soy sauce, 2 tablespoons dark soy sauce, soup powder (if light) Making: – Wash mushrooms, tear into bite-sized pieces or use a knife to cut into long strips, then cut in half. – Green chili peppers, gutted, cut into strands. – Mix the spices together in a bowl – Heat a little oil in a pan, add mushrooms and sauté, the mushrooms will come out of water. When the water is almost dry, add minced garlic and stir until fragrant. – When the garlic is fragrant, add chili, stir-fry for a while, then pour in the spice bowl, stir until the mushrooms absorb the spices, season to taste, when the mushrooms are fully cooked, turn off the heat. – This type of stir-fried mushroom dish is simple but extremely delicious. FRIED CHICKEN SHOCKET MUSHROOM Resources: – 1 large mushroom (or 2 small ones), 2 tablespoons corn starch, 4 tablespoons flour, 1g salt, 1 egg, a little pepper and seasoning. Perform: – Wash mushrooms, pat dry to remove water. Tear or chop the mushrooms into long strips along the stem. Marinate mushrooms with 1g salt. – Beat egg yolks and whites. Add flour, corn starch, salt, pepper and mix well. – Pour in the mushrooms and mix well with the flour, so that the dough wraps around each mushroom strip. – Pour oil into a pot or non-stick pan, bring to a boil to about 70% Add the mushrooms and fry until the outer part turns light yellow. Remove the mushrooms, drain the oil. – When about to eat, pour in the mushrooms and fry again on high heat for about 30 seconds so that the outside of the dough turns dark yellow, the dough is crispy. This dish can be dipped with ketchup, sesame sesame sauce or mayonnaise. Good luck!

High-end restaurants often limit serving food delivered at home because the shipping process more or less affects the quality and appearance of the dish. However, the Covid-19 epidemic has changed the situation. Luxury restaurants also have to change their home delivery business to meet the needs of diners during the epidemic season. If you want to have a hearty meal at home as good as a restaurant, you can refer to the quality food delivery addresses below. If you are on the eat clean diet, you can choose this address to order nutritious food. Green Garden’s healthy menu is quite diverse, suitable for lunches of office workers working from home. I used to order lunch at this restaurant which consisted of pan-seared salmon with lemon butter sauce, chia seeds cooked with milk and fresh fruit. 2 servings meet my criteria of being quick and nutritious for lunch. The main dish has a sweet salmon part, mixed with a rich, aromatic lemon butter sauce that drowns out the fishy taste of the fish. The meal is neatly arranged in a paper box, the sauce is also kept separately, the green vegetables including cauliflower, collard greens, lettuce, cowpea are neatly trimmed, not crushed. The hot portion causes the container to collect moisture during transportation, but does not affect the taste of the dish. After finishing the main course, I enjoyed a dessert with chia seeds cooked with milk and fresh fruit. Before delivering the food, the restaurant told me to put the chia seeds cooked with milk in the refrigerator before enjoying. The fragrant milk is balanced by the refreshing fruit taste. The pieces of fruit are carefully cut into circles, just eaten. This is my favorite part about this dish because many places often cut the fruit into squares that are quite difficult to eat. This dessert is also placed in a paper box with a silicone lid carefully, to avoid spillage during transportation. Before the epidemic broke out again, I had the opportunity to go to this restaurant and enjoy Vietnamese dishes with strange variations. Anan Saigon is the right address for those who are looking for new flavors through familiar dishes. The menu here includes dishes that sound both strange and familiar such as wagyu beef fried rice, snail pizza, tuna tacos, one-shot vermicelli, vegetarian spring rolls… The restaurant’s dishes are carefully prepared from the start to decorate before serving diners. Therefore, when switching to delivery, restaurant owners are also concerned when the packaging and transportation process can affect the beautiful dishes. This restaurant in the top of Asia’s best still serves home delivery to adapt to the pandemic situation. The meals are neatly arranged in styrofoam boxes, the lid of the box is often marked with good wishes sent to diners. Most of the items on the menu have delivery and apply many promotions to attract diners. From May 28, Quince restaurant also announced that it will stop accepting customers to dine in, only selling takeout or online orders. This restaurant is an ideal place for diners who love European food. The typical culinary style here is that the dishes are grilled on a wood stove. The last time I went to Quince, I enjoyed the tuna foie gras. The dish has a rather strange taste, is a contrasting combination of grilled fatty foie gras, mixed with the smell of smoke from firewood and a piece of fresh tuna that is toasted through the surface. The menu here is diverse, home delivery dishes are included in the restaurant’s monthly fixed menu, ranging from 200,000 VND to more than 1 million VND. The food here is suitable for a hearty party held at home. You can order BBQ lobster, avocado salad, BBQ cauliflower, lamb tenderloin with spicy muhammara sauce… to enjoy with your loved ones. If you love the taste of Mediterranean dishes, you can order food at Amun with dishes made from sheep or beef. In addition to Mediterranean-style dishes, this restaurant also has typical Moroccan lamb stew worth trying. The dishes at Amun are also suitable for a luxurious dinner with the family. You can order Amun beef short rib (beef ribs stewed in wine with mashed potatoes), Mediterranean charcoal grilled lamb skewers or charcoal grilled composite skewers. The restaurant only accepts shipping orders at the latest until 22:30 on weekdays. This restaurant specializes in hand-crafted dishes with fresh ingredients, preserving the flavors of traditional Italy. Pasta Fresca’s signature dish is the noodles. Diners can enjoy traditional Tuscan maremmani pici, black linguine, and cappelletti pasta. The dishes here are all meticulously prepared by Italian chefs. Last house dinner, I ordered smoke salmon salad (smoked tuna salad), fries topped with rosemary Parmigiano cheese, Australian steak BBQ with pita bread for 3 people. Because the transportation from Thao Dien to my house is about 7 km, the distance is quite long, so the potato part is a bit soft, but the taste is still guaranteed. The meal I ordered is subject to the promotion of free pizza margherita.

Hot pot is always a delicious dish that attracts foodies, especially on a rainy day. When restaurants and eateries in Ho Chi Minh City closed for epidemic prevention, diners began to seek home delivery service. Food quality, discount program, free shipping or fast delivery time are factors that diners care about when ordering hot pot online. With a variety of dips, carefully packed in trays and boxes, and highly appreciated flavors, the following 5 quality hot pot restaurants are the addresses you can refer to. After a few days of limiting going out, practicing cooking habits, I craved the feeling of slurping hot hot pot with friends. I decided to order at Haidilao right away because I have been to this restaurant a few times and was impressed with the professional attitude of the staff. If eating for one person, the Hong Kong-style hot pot (China) to take home is quite expensive and the dishes are not diverse, I invite my housemates to order together. Since it was my first time buying online here, I was a bit confused in the search process. Typing the name of the restaurant, I couldn’t find the official website, so I had to go to the social networking site. Here, I was guided in detail about ordering via text message, the consultants were quite enthusiastic. Even though I had to self-serve and didn’t get to watch the unique noodle dance, I still appreciated the restaurant service, the takeaway meal included fruit, dessert jelly, sunflower seeds, candy, and hair bands. separate bag. Because there is no dedicated pot at home, I deposit 500,000 VND and borrow a 2-compartment pot from the restaurant, generally quite convenient and fast. The meal is placed in a clean, clean plastic box. The hot pot is in concentrated form, with a table of instructions on the ratio of preparation, so it is not too difficult to prepare, even for clumsy guests in the kitchen. We chose spicy tomato and Sichuan hotpot, served with tender beef, corn, fish stomach, ky tofu, bacon… At the same buffet price at the restaurant, the downside of the takeaway hotpot is that diners can’t order more side dishes if they want. However, you do not need to worry too much about it, Rakuen Hotpot prepares just enough servings for each person. Guests can book directly via text message, phone or through an intermediary app without having to leave the house. Combo 2 people from 199,000 to 325,000 VND including 5 kinds of spicy Thai hot pot, mushrooms, spicy kimchi noodles, sour bamboo shoots, Sichuan. In my first experience, I tried to order mushroom hot pot of 199,000 VND for 2 people, with vegetables, mushrooms, vegetable noodles (or instant noodles), young tofu, lean pork shoulder, clams, baby octopus, beef. The address is 5.3 km from home, shipping fee is 30,000 VND, apply a discount code, the total amount I have to pay is 203,000 VND. When I receive the order and enjoy, I rate 7/10 because the hotpot is rich, the ingredients come with a lot, it’s cheap but it’s full. At the time of the outbreak, Manwah was a brand preferred by many young people. The menu here is diverse with beef, pork, shrimp, squid, fish… fresh and delicious. The giant “meat mountain” is one of the impressive dips, which is also a feature of the Taiwanese hot pot table (China). Taiwanese people are meticulous in the presentation of food because they are strongly influenced by Japanese culture. The meat is meticulously arranged in layers on the cold stone surface to ensure freshness and aesthetics. From May 28, implementing a new directive, the restaurant only serves door-to-door delivery. In my opinion, this restaurant’s ordering website interface is quite friendly. Groups of vegetables, seafood, mushrooms, peas, pork, sauces… are clearly displayed with prices. Customers can choose and self-regulate the appropriate amount of food. After all operations, you enter your phone number and complete the order quickly. Along with many restaurants in Ho Chi Minh City to join hands to fight the epidemic, Kichi-Kichi closed stores and only served online for diners. A Japanese-style culinary address with nearly 100 dishes such as American beef, salmon, eggs, vegetables, mushrooms… is a suggestion you can refer to. Unlike buffet style when eating directly at the restaurant, diners choose to pay as much as they want for home delivery. Pork, beef, seafood split, price about 9,000-16,000 VND/piece. Corn, sprouts, mustard greens, dan wu… at 5,000-7,000 VND and dipping sauce at 15,000 VND. The servings are quite small, like on a conveyor belt, you should estimate the portion so that you don’t miss it. While Sichuan hotpot is spicy and a bit bland, crab hotpot is picky, Thai hotpot balances sour, spicy, fatty and salty the most. So, I only ordered a portion of broth (priced at 39,000 VND) just enough for 2 people to eat. Compared to the buffet package priced from 200,000 VND, buying home seems to be a more economical solution. However, the minus point is that cleaning up after a home party is quite difficult. If you are looking for a place to enjoy delicious Vietnamese beef hot pot, Ti Chuot is a reasonable suggestion for you. The broth here is rated as sweet, with rich side dishes. Sausage hotpot is a dish that impresses me. In addition to the use of sweetening water, the sausage also brings a sense of joy, sometimes biting the thin layer of meat, the fat layer or sucking the marrow in the bone. The shop serves with egg noodles, instant noodles, cabbage, spinach, chicken thighs … sauce with vinegar and a little spicy spicy satay. The price of hot pot here ranges from 215,000-265,000 VND/pot for 2-3 people to eat. During the epidemic season, the restaurant applies a 10% discount program, free shipping to encourage customers to buy home. Not only serving beef hotpot and sausage, you can order many other dishes such as grilled beef with cheese, beef salad, grilled hamster…

Daily cooking has never been so simple. How to make a meal full of nutrients and delicious to suit the family’s taste is what causes many housewives a headache. Loan Tran’s account shared a tray of homemade rice for the family on a summer day on social networks, attracting more than 15,000 interactions. While the epidemic is complicated, cooking at home is even more important, so taking care of family meals is focused on many people. Ms. Loan Tran shared: “This season, it is easiest to eat crab and eggplant soup, boiled water spinach, and add a plate of roasted or boiled meat.” The dishes of these housewives are quite simple from the way of processing and suitable for hot summer days. Ms. Loan Tran shared: “This season, I always have to eat rice with a bowl of coffee to feel good. My family likes to eat vegetables, so in addition to protein, we always have soup and a plate of stir-fried vegetables.” Crab and gourd soup, deep-fried goby, rim tofu is not too difficult to cook but still ensures full nutrition for a family meal. The combination of juicy crab gourd soup with crispy goby fish is quite delicious. The next suggestion for lunch is vermicelli with boiled meat. Thinly sliced ​​boiled meat, enjoy with vermicelli, fried beans, cucumber, raw vegetables bring great taste. You should choose the boiled meat in harmony between lean and fat to eat without getting bored. Many Vietnamese families, despite being busy, still decide to cook at home. This is a delicious, cheap, and healthy option during a complicated epidemic. Housewives should change the menu variety so that the meal is not boring. On weekends, you can go to the kitchen to prepare for the whole family more sophisticated dishes such as fish noodles, pho…

Surely in the memories of many Gen Z, Gen Y always has the image of simple dishes but imbued with childhood flavors. The dishes are reminiscent of the times when my mother came back from the market, the afternoons when I woke up absentmindedly looking for food to relieve my sadness,… Childhood has baby powder. It is said to be powder, but it is fragrant and full of flavor. The best time is when scooping the bottom of the pot. Sometimes when my mother asks me to feed her, I take a few spoonfuls. Ong Tho’s milk-soaked bread. Who said childhood, but now I still eat! Raw tomatoes mixed with sugar. It sounds a bit wrong, but after trying it, we say it’s addictive. Combo God of rice mixed with soy sauce. At that time, there was a time when I came home late from school but the house ran out of food and only had rice. Quickly get the soy sauce sprayed into the mix, delicious! Bi zon, Hanoi’s specialty. This dish has a place called longan cake because it looks like a longan. Crispy, sweet and sweet, sometimes spicy, put in your mouth to chew. The kids enjoyed it so much, every time mom came back from the market, she grabbed her basket to see if there was a zonal billow today, if it wasn’t, it was sad. Oh, it turned out to be ice cream. This dish exists in many forms: Big block, four-season ice cream, seven-color ice cream. Cool summer always! “Who’s tofu nogggggggggggg”, hearing the screams, the children were all excited and anxious. The sweet sound of tofu with coconut water is both fat and sound. The last boss of childhood is here! Xuan Lan’s most recently published work is an illustrated book “What do you do in 199?” (made with author Trang Neko), tells about funny childhood memories of the late 8X early 9X generation.

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

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

Summer is scorching hot, high temperature, lots of showers, plants also compete to grow, among these is a vegetable called cucumber flower or cucumber flower. This type of cucumber flower is very fragrant, soft, crunchy, extremely cool, very suitable to eat in the hot summer. Not only that, it’s low in fat, low in calories, and doesn’t gain weight if you eat a lot. In addition, cucumber flowers are also rich in vitamins, and cucurbitacin, eaten regularly is very good for health. And yet, cucumber flowers are rich in fiber, which helps in intestinal digestion. However, picking cucumber flowers will affect the yield of cucumbers, so the cost is relatively high, even cucumber flowers are much more expensive than cucumbers. However, cucumber flowers have a cool taste and characteristic aroma, so even though they are expensive, they are still bought and loved by many people. Even children who don’t like vegetables can’t resist. Processing cucumber flowers is also very simple, fried directly, chilled or served with pork, beef is also very delicious. However, the fastest way is to stir-fry with garlic. The dish will have a fresh aroma and a green, yellow color that looks very appetizing. To make this dish, you need 350g cucumber flowers, a few cloves of garlic, and a small chili. Step 1: Cucumber flowers are washed, drained, washed and chopped garlic, chopped chili. Step 2: Heat a pan, pour oil in, add garlic and chili to fry until fragrant. Add cucumber flowers and stir-fry without adding water, stir continuously until cooked, finally season with a little salt to taste, drizzle a little chicken essence for more flavor, stir-fry evenly. When the sautéed cucumber flower with garlic is fragrant, put it on a plate, wait until it is less hot to eat. The taste is cool, crispy and has a typical aroma of stomach cucumber, very delicious to eat, especially suitable for eating on hot days. Those who can’t eat spicy can omit chili, just stir-fry cucumber flowers with garlic, still very delicious without fear of heat. Readers are invited to watch the video: Delicious food to the king in Hue

The fruit cutting videos are still very interested by netizens. Also from here, a lot of “bad crying and laughing” stories attracted the attention of netizens. Recently, a clip recording the scene of a very large, ripe jackfruit fruit, still firmly clinging to the branch being cut by a farmer right on the tree, attracted the attention and lauanj of many netizens. The screen cut the jackfruit looks very eye-catching, but the observant people immediately saw a point and confirmed that this jackfruit was not delicious. Under the comment section, those who have experience in growing jackfruit trees confirm that this jackfruit has been over-watered, has a lot of rainwater, when it comes out so much water, it will be pale, fibrous, and less delicious. The jackfruit fruit growing low branches or in areas with a lot of rain often encounter this condition pale color and stagnant water. Perhaps the netizens’ prediction was right, the jackfruit is large but fibrous, the zone is small and hidden, the color is light. Basically, this is not a bad jackfruit but not really attractive enough to admire. Under the comments section, netizens expressed their condolences to the owner of the jackfruit, which was equally humorous: “I love you so much, I thought I was going to eat a big, delicious, sweet jackfruit… but again…” or “Looks like The tree waits for a few years to bear fruit, but who can’t wait to get it right away… I love you.” Previously on MXH, many times, netizens witnessed the matchmaking and the results made the owner really bitter. In many cases, because of the passion for food, when the green jackfruit fruit looked for a knife to supplement, the ending was extremely bitter. Looking at the color of jackfruit, netizens can easily predict whether this fruit is delicious or not. Invite readers to watch the video: Lam Dong: Magic-S super fruit tree first announced in Vietnam – Source: People’s Television

“The young glutinous filling is now rounder, bigger than a month ago. Biting and eating, the pulp was very thick. These are natural forest fillings, a specialty of the countryside, very clean and safe, without chemicals,” Phuong said. Currently, 1kg of green sticky rice fillings at the beginning of the season, Phuong sells for 50,000 VND/kg. Customers buy 2kg, she sells 95,000 VND. Because it’s just the beginning of the season, many people come to the store, see delicious fillings, and immediately order them for processing. Green filling at the beginning of the season is loved by many housewives “Customers who buy green fillings at the beginning of the season usually use a knife to smash the fruit, then store it with fish or meat. Because green fillings are young, the seeds are very tender. Filled with fish and meat stock, the sour taste is very delicious, but it is not acrid,” Phuong said. According to Ms. Phuong, the main harvest season must be nearly 2 months away. At that time, the filling will be ripe. There are 2 types of fillings, which are green fillings and black fillings. These types of fillings are grown a lot in the northern mountainous provinces. If the green fillings have green skin, the black fillings are dark purple. Both types of fillings are diamond-shaped, very delicious and can be used to prepare many dishes. At the beginning of the green filling season, although the selling price is still high, many housewives still rush to order fillings to eat. “There is no such fruit in the city, but only in the northern mountainous region. Therefore, seeing fillings at the beginning of the season, every housewife buys 1-2kg. Like my house, I like to marinate fish sauce. Just halve the fillings, add some delicious fish sauce with a little sugar, and eat deliciously. But many people stock it with meat, fish, and make apricots. In general, there are many ways to eat with fillings.” This small trader revealed that every day she sells from 30-50 kg of fillings at the beginning of the season. “With translation like this, many people buy online. They buy fish stock and meat stock so that they can eat less for the whole week, so they don’t have to go to the market many times and still have delicious food every day.” As far as Ha Dong, but a housewife named Thanh, 28 years old, when she saw the first season of the season on the online market, she immediately ordered 2kg to eat, even though she had lost 30,000 VND to ship. However, as long as there is filling at the beginning of the season, she will have less cravings. Fillings can be combined and processed into many dishes, such as braised with fish, meat, sticky rice Green fillings have a fleshy, fatty taste “My wife and I both like to eat green fillings and black fillings. With green fillings, I usually stock with copper perch. In turn, arrange 1 filling on the bottom of the clay pot, one layer of fish. Then put the soy sauce in the fish pot and cook on low heat until cooked. Very strange, fish stock with fillings, fish is not fishy. Perhaps the filling will take away the fishy taste of the fish. Eating fish has a rich, delicious taste of fillings. Everyone in my family loves this dish. Or if I’m bored with fish stock, I’ll put it in my mouth with bacon, “she said. Even, when buying green fillings, Ms. Thanh also beat it slightly. Then she roasted the chicken with fillings, adding a little water to infuse the spices. Finally, chop some ginger leaves and mix well to eat. Not only does she like to eat green fillings, but Thanh is also addicted to black fillings, although this type of filling cannot be processed as many dishes as green fillings. “With black fillings, I often make sticky rice with sticky rice fillings. Eating sticky rice with fillings gives a strange feeling, both fat and fleshy mixed in sticky rice seeds. This housewife said that she really wants to learn how to salt filling like the Tay people so that she can eat fillings all year round, but she doesn’t know how. “I have studied salt a few times but have not been successful. Because the processing of salt fillings has too many meticulous stages. Perhaps because the salting technique is not correct and the preservation is not good, there is no filling for the whole year,” she admitted.

In each region, the roll dish has its own characteristics, the taste depends on the taste of the local people as well as the fresh ingredients available. Roll dishes in any land are cherished and processed with the mind of the cook, because anything can be overdone, but the dish must be clever and delicate. Pho roll – the elegance of Hanoi people This dish is always on the list of must-try specialties when you arrive in Ha Thanh land. Pho cuon is a blend of dipping sauce with fresh ingredients, moreover, it carries the typical flavor of the capital’s cuisine for generations. Pho cuon looks simple, but to cook it in the style of old Hanoians, not everyone can do it. The beef should not be cooked, but must be re-rolled and stir-fried so that the spices are absorbed into each fiber of the meat. Vegetables in pho roll include lettuce, coriander, Hanoi basil and a few mint leaves. Vegetables must be fresh, preferably vegetables picked within the day and then soaked in brine and washed. Pho is different from other rolls in the taste similar to Hanoi rolls. Thin, square-shaped rice paper is just right to wrap herbs with beef. Each roll of pho is dipped with fish sauce, all blended to create an eternal delicacy of the capital land. Pork rolls Rice paper rolls with pork bring the flavor of Da Nang city to all parts of the country and quickly become one of the favorite dishes. This dish has three main ingredients: rice paper, pork and raw vegetables. Rice paper must be dew-dried but still fragrant with rice, having a certain softness so that when rolling it does not crumble. Pork can be boiled or roasted, but it must be a piece of lean fat interwoven, both greasy and chewy. More special than pho roll, this dish has dozens of herbs, the vegetable plate is the one that takes up the most space. Eating rice paper rolls with special pork should not be rushed, gently place the pork with herbs in the rice paper and roll it gently so that the pieces are just right. Roll rice paper dipped in a bowl of viscous sauce and bring it to your mouth, slowly enjoying the fresh taste of each ingredient will make you eat forever. Southern spring rolls Goi cuon is available almost everywhere, but the most delicious and rich flavor must be the Southern salad. Like other popular rolls, spring rolls have an outer layer of rice paper made from rice flour, the cake must be soft and wet to make it easier to wrap and eat more delicious. The filling is quite special, including many ingredients such as peeled boiled shrimp, boiled meat, and pork ears. The herbs of the spring roll also have many types, the most typical are shallots, lettuce and basil. Add a bit of vermicelli to make the wrap more beautiful and easier to eat. The dipping sauce of spring rolls depends on the taste of the eater, be it black sauce, seasoning sauce, garlic chili fish sauce or peanut butter soy sauce all have their own delicious taste that makes up the brand of the salad. According to the opinion of culinary experts around the world, the measure to evaluate a good or bad dish is not only how attractive it is to the locals, but also to the taste of the diners. come from elsewhere. Vietnamese rolls have done that great thing, it not only pleases Vietnamese people but also makes tourists admire and praise.

How to choose delicious, standard lychee In order to choose good quality lychees, first of all, you must choose fresh fruits with branches that stick to the fruit and the leaves are still green. The branches of the lychee are small and flexible. Avoid buying fruits with brown spots (bruises) on the stem, they should not be bought because such fruits are prone to head worms. Ripe litchi has red-pink skin, round fruits, smooth spines. When touching the fruit, it must be soft but elastic, showing that the fabric is still fresh. If the lychee is soft and not elastic, it means that the fruit is overripe and not delicious to eat. If the good lychee will have a fragrance, you should peel 1-2 lychees to taste, lychee has thick pulp, small seeds and sweeter taste than hybrid lychee. How to make sugar soaked fabric How to soak your lychee Nguyen Thi Thu Huyen (living in Da Nang) is very simple, lychee meat absorbs sugar, cool but still retains the crispiness of the lychee. Ingredients for soaking 1 kg of sugar lychee: – 2 kg of fresh lychee – 800 ml of water – 600 gr of rock sugar (white sugar, jaggery) – 1 pinch of salt – Glass or porcelain jars for storage. Making Step 1: Buy lychee, cut the stalk, then wash and separate the seeds. Mix a basin of clean water with a little salt, separate where to soak the cloth to avoid darkening. After separating, rinse with clean water to reduce the salty taste, then drain. Step 2: Put 800 ml of water and sugar into the pot, stir until the sugar dissolves, then turn on the stove to boil the sugar water, then add the lychee. Wait for it to boil for 3 minutes. Step 3: Take a clean jar and put the pre-processed cloth into the jar, pour the sugar water into the jar and close the lid and wait for the cloth jar to cool completely and then put it in the refrigerator. Note: – Cloth canned as above can be stored in the refrigerator for 1 month. When needed, just open the jar and you have cool cloth water to use. When eating, scoop out the cup, break the ice, put it in. You can make tea and then add a few soaked cloths, the lychee is sweet and still retains its crispiness, the lychee juice is soaked with lychee flavor. Good luck!

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

Materials to prepare: – celery – Tofu skin – carrot – garlic Doing: First, we wash the celery and then cut the celery into small and long pieces. Take some bean curd, break the bean scum into small pieces and soak in warm water for a while, add a little salt. When the bean curd is soft, cut the bean curd into pieces and set aside. Then, take some carrots, wash them and cut them into thin slices. Take some more garlic, smash it with a knife and mince it. After preparing the ingredients, blanch the ingredients. Put a sufficient amount of water in the pot, bring to a boil, then add celery and carrots to the water and blanch for 1-2 minutes. If you like a little crunch, don’t blanch it too long. If you want to eat soft, blanch longer. After blanching, take it out to drain and put the bean curd in a pot of blanching water for about a minute. After blanching the bean curd, quickly remove and rinse with cold water. If you prefer to eat crispy and softer, you can wash the above ingredients after blanching and then drain. Then, you put the celery, carrots, garlic, and bean curd into a large pot. Add a little salt to taste, a little chicken essence and white vinegar to enhance the taste of the dish. Then add a few drops of sesame oil, stir and remove the pot from the stove. If you want to make it more fragrant, you can heat the oil, add a little chili and other spices to stir-fry, then drizzle sesame oil on top of the vegetables, it will be crispy and delicious!

Recently on the Kitchen Love Association, Nguyen Thu Ha (26 years old, Hai Duong) shared a series of very delicious salads, which many women asked to learn “secrets”. ”When I went to eat, I often ordered salad. Since the epidemic, there are no restaurants anymore, sometimes I like to eat, so I do it myself to serve my hobbies, but it’s fun to do it. For me, salad is a simple dish that is easy to make, takes no time and is good for health. Ha shared. Nguyen Thu Ha (26 years old, currently a kindergarten teacher in Hai Duong). 9X’s hobbies are traveling, love to learn positive things, and love to cook. Thu Ha said that she was not a person to eat the eatclean diet before, but she also consulted and knew that eatclean is a healthy healthy diet. And from there, she began to regularly make salads and other dishes for the whole family to eat. From the day of eating eatclean, Thu Ha feels her digestion is better, her body is lighter, her skin is also a little more beautiful, especially she always feels delicious and happy because she can eat her favorite food. With Thu Ha, each dish will be felt by her with her eyes first and then enjoyed with her taste. So the beautiful garnishes, changing ingredients in dishes, and combining sauces are the secrets she uses to keep the salad from becoming bland. Thu Ha’s salads are all easy to make and don’t take much time. On average, it will take her about 15-20 minutes to complete a salad. According to her, the stage of choosing ingredients is very important because those are things that are directly loaded into our bodies. With 9X, all ingredients must be clean and healthy, especially salads must pay more attention because most vegetables and fruits are in raw form. ”I can use the ingredients from the growers, or buy them from quality stores. When buying, it should be washed and soaked in salt. And let it drain before mixing. – 9X said. When sharing the salads she made on social networks, Thu Ha received an enthusiastic response from the sisters who love the kitchen. ”At first, I just thought of sharing my favorite dishes on the group so that I could learn many new ways with you, but I didn’t expect to receive so much attention. Many of you have also messaged asking about how to make it, sharing it, tagging each other to do it together, and giving compliments to your salad. I’m happy to be able to inspire people and I’m more motivated to share more positive things. For me, eating must first be fun, so I don’t force myself to follow a strict diet. I don’t diet, I just maintain healthy eating habits. In addition to salad, I also often make smoothies from fruits. I love to eat vegetables and fruits’ – Thu Ha is excited to share. Nguyen Tinh Photo: NVCC

RESOURCES – Peanuts 200g – Sesame (sesame) 100g – Chao 50g – White granulated sugar: 2 tablespoons – Fish sauce (usually eaten); Soy sauce (vegetarian) – Chili powder (for spicy people) is enough to use – Garlic (usually eaten); Check (vegetarian) – Cooking oil: 3 tablespoons – Fresh lemon or cultured vinegar PREPARATION – Peanuts roasted until golden (half smashed), – Golden roasted sesame (mashed with half of the remaining peanuts) – Add hot oil, put crushed garlic / persimmon into the frying pan until fragrant (do not burn) let cool and use gradually. – Spice mixture including sugar, 1 teaspoon fish sauce/soy sauce, 1 tablespoon cooled boiled water, beat until creamy. – For chao (a meal of 4 people 10-15g), chili powder (if spicy), fish sauce/soy sauce, spice mixture, beat well with chopsticks, add beans and sesame paste, mix, and add water Boil and cool, beat a second time into a bowl of thick sauce. – Before using, add some crushed beans. Lightly salty add soy sauce or boiling water, squeeze a little lemon or vinegar so that when the dip is evenly adhered to the vegetables. HOW TO USE – Eat with salads, mixed raw vegetables, boiled/steamed and split with your fingers, cucumbers, melons eaten raw with little cinnamon or herbs, with a few slices of star fruit will be very delicious. do not mix just dot directly) – It’s great to eat without hot rice TIP YOU: make a paste, reserve pre-processed ingredients, just enough to use and eat right away. Have a good meals!

If you bought or were given this fish today and are wondering what delicious tilapia is, please refer to the recipes below. What do tilapia make delicious? Tilapia grilled in foil Ingredients: 1 tilapia fish (about 800g), fresh lemongrass 4-5 branches; fish sauce ¼ bowl, fresh chili 1 fruit, garlic, ginger. Method: Clean fish, wash lemongrass, cut into medium pieces. Use foil to wrap the fish, put lemongrass on the bottom, then put the fish on, wrap the foil, bake on hot coals for about 15 minutes or so for the fish to be fragrant. Chili seeds removed, garlic and ginger peeled and peeled, all chopped, put in a bowl of fish sauce used to make fish sauce. What do tilapia make delicious? Baking foil is a suggestion. Tilapia cooked with pickles Ingredients: 1 large tilapia, 500g pickle, 2 tomatoes, green onion, dill, dried onion, chili, soup powder, fish sauce, seasoning, pepper… Method: Clean the fish, use a knife to cut lightly on the body to absorb the spices more evenly. Cut tomatoes into bite-sized pieces, onions into medium pieces. Chopped dry onion. Lightly fry the fish until the meat is firm. Sauté onions, add tomatoes and stir-fry until soft, then add pickles and stir-fry until just cooked, seasoning. Add the melon juice and add a little hot water to the right amount, simmer for about 10 minutes to soften the melon. Put the fish in for about 15 minutes, season with spices, add onions and dill to create aroma. Deep-fried breaded tilapia Resources : Tilapia 1 big fish (1kg). 2 eggs, deep fried flour, breadcrumbs, soup powder, fish sauce, seasoning seeds, pepper… Making : Clean fish, filter the meat, cut into bite-sized pieces, marinate spices for about 15 minutes. Put the deep-fried flour and breadcrumbs into separate bowls, beat the egg yolks with the fried flour and a little water into a thick liquid mixture. Dip each piece of fish in and then roll it back and forth in the breadcrumbs. Then, drop each piece of fish in and fry until golden crispy. Tilapia in tomato sauce Resources : Tilapia 1 fish (about 1kg, 4 tomatoes, onions, coriander, soup powder, fish sauce, seasoning seeds, pepper… Making : Fish cleaned, marinated with a little seasoning. Peel the tomatoes and chop the tomatoes. Finely minced purple onion, washed and finely chopped herbs. Fry the goldfish on both sides, put the fish on a separate plate, then make the tomato sauce. Finally, you add the fried fish with the sauce, spread the sauce evenly for the fish to infuse. Let it simmer until the sauce thickens. Use ketchup if you don’t know what tilapia makes. Braised tilapia with turmeric Resources : 2 tilapia fish, turmeric with a few bulbs, red onion, chili, soup powder, fish sauce, seasoning, pepper, sugar… Making : Clean fish, rub salt inside and outside, then wash and drain. Fresh turmeric peeled, crushed one tuber to store the fish has a beautiful color, the rest should be thinly sliced. Purple onion smashed and minced. Marinate fish for 20 minutes with minced turmeric, chili, 1 tablespoon fish sauce, 1 tablespoon soup powder, 1 teaspoon pepper, red onion. Fry the goldfish evenly on both sides, then add hot water to cover the fish’s face and sliced ​​turmeric, turn the heat to low until the water runs out. Sprinkle a little more pepper and green onions to enjoy. Grilled tilapia with ginger and lemongrass Resources : 5 perch clean the belly, not scale; 7 lemongrass plants, pounded, sliced, 1 branch of crushed ginger, sliced ​​red horn chili, 2 onions, sliced, 2 tablespoons salt, 6 tablespoons oil, 1 tablespoon broken pepper, 5 tbsp granulated salt, 1 tbsp paprika. Making : Salted fish, mixed with ginger, 1/2 crushed lemongrass, onion, 1/2 sliced ​​chili, pepper, salt. Divide the mixture evenly into 5 marinade parts into the fish belly. Use the remaining lemongrass to line the bottom so that it does not stick to the tray. Drizzle over each fish add 1 tablespoon of oil. Bake fish at 170 degrees, for about 15-20 minutes. Roast the seeds with paprika, add a little lemon for dipping.

1. Chicken When choosing chicken, pay attention to the white stripes and thick layer of fat on the chicken breast. If there are many of these parts, it means that the chicken farmer has injected growth hormones into the chicken to promote weight gain, eating is not good for health. The color of the chicken is also something we have to pay attention to. If the meat is yellow, it is not fresh. Choose pieces that are pink and not too soft. 2. Honey Pour honey on a flat surface, fake honey will immediately spread, and real honey, its quality will flow like a stream, thick. Taste it, if it has a caramel taste, it is genuine honey, and if it is too sweet, it means it has been mixed with white sugar. 3. Sour cream To check if sour cream contains vegetable fats, put a tablespoon of sour cream in a cup of hot water. If the ice cream is not good quality will create a layer of white flakes, a little lumpy, and good sour cream will spread evenly throughout the cup. 4. Frozen vegetables and fruits Check the product bag, if there is a lot of ice or snow on it, it means it has not been stored properly. Choose a bag with a little bit of tape! 5. Fish If you want to choose good fish, look at the fish’s eyes. A fish with cloudy eyes and bright red gills is a spoiled fish. The skin of the fish should be shiny, hunted in… fresh fish. 6. Meat When choosing meat, please press lightly with your fingers, fresh meat will not sink for long, immediately elastic. If the meat is rotten, it will sink. Cut a test piece, if the meat is dark and the border is white, it means that the meat has been kept for a long time, there are additives, health effects. Or you can wipe with a paper towel, fresh meat will not have much water and the blood seeps in. 7. fennel If you want to know if the dill is fresh or not, try holding the bunch of fennel up, if the leaves fall to the sides, it is old. In addition, if the dill is discolored and the stem is too long, it means it contains nitrate. Choose green, fresh plants. 8. Cheese To find out if the cheese contains vegetable fat, cut it with a knife. If the slice of cheese is crumbly, it is high in fat (Excluding hard cheeses like cheddar). Leave a piece of cheese at room temperature, if it is soft then the cheese is good, if it is dry and has moisture, water appears, indicating that the product is no longer usable. 9. Ice cream Leave ice cream at room temperature, if it contains vegetable fat, it will freeze for longer, then melt into a liquid. Good quality cream will melt into thick white patches.

Never knew this fish had such a funny name. No one can explain. But let’s put the name aside for now, the important thing is that the fish makes the family meal more delicious. Like the catfish (same family, but red tail, bigger), the fish has a lot of small bones, but in return, the fish meat is fatty, soft and sweet. Unlike some other freshwater fishes, porpoises (including bream) only remove the intestines, clean the gills, cut off the fins and tail. Very quick. Absolutely do not scrape fish scales, because the fish scales are soft, crunchy, strange to eat. In addition, this fish scale should be accidentally crushed, making the fish meat bitter, so the villagers just let it be. Given the job by my mother, my brother and I quickly prepared some unpleasant fish, carefully placing them in a bamboo basket to drain. Mother gently put the basket of fish into the pot to marinate. As the name of the dish is “potato braised”, so my mother never seasoned it too salty, nor sweet. Depending on the taste of each place, each person has a different way of seasoning. But do not add cooking oil or add fat to create a very greasy taste because the nature of the meat and fish head is already fat. To color the broth, you can use coconut-colored water or molasses sugar. Marinate fish for 30 minutes for firm meat. Then, my mother brought it to the stove to cook. Wood stove has the advantage that in addition to saving money on gas, it also has the advantage that the firewood burns evenly and smoldering, so the fish cooks slowly, without having to watch. When the fish water is boiling, evenly absorbed, add one and a half cups of filtered water and cook until the fish is cooked, then season again and then turn off the stove. Do not overcook the fish, it is no longer crispy, but it is crushed. Add finely chopped scallions (or basil) and pepper to enhance the flavor and keep the stomach warm. Mom gently scooped up the broth and fish on a plate. Cut a piece of fresh lemon, mother squeezed it on the fish plate. The special braised dish there, without the sourness of the lemon is missing an important part. The basket of field vegetables picked by the father behind the dike was also placed on the dining table. The rice tray is simple but cozy. Always, after the word “invite the whole family to eat rice”, I quickly pick up the vegetables with chopsticks because I love raw vegetables. Wow, the vegetables, watercress and water need to be rolled up like a spring roll and then put into the chopsticks to dip the broth in the broth. How did the fat, slightly sour, and sweet leopard taste permeate the raw vegetables? Because this fish has many bones, it must be skillful in how to pick it up and know how to eat it to fully enjoy the delicious taste. Use a spoon or chopsticks to push the fish meat horizontally, the meat will drift along each fiber, leaving the fish skeleton intact. After eating this back side, turn over to the back side. Don’t forget to use the fish head, it’s very crunchy (but remember to leave out the two fisheye balls). Putting a piece of rice in my mouth with cod meat, I felt all sorts of flavors in the tip of my tongue – wanting to eat forever even though my stomach was full. Above all, the most delicious taste is the taste of the countryside, the sacred love of a mother for her family.