With creativity and constant exploration, these amateur photographers will bring us to approach the world from very unique perspectives of things. Thereby, you will see that everything we know about the world is just like a drop of water in the ocean. Let’s admire rare photos of very different angles of things in the world! 1. Cat paws look like gloved hands when viewed through a macro lens. 2. Maze intersection in the city of Timişoara, Romania. 3. Extremely clear boundary between the Pacific Ocean and the Atlantic Ocean. 4. Who would have thought that this beautiful black-skinned banana would be just a work born of oblivion? 5. The perfect and even structure gives the forest an impressive and enchanting beauty. 6. If you say this is a bicycle dump in China, would you believe it? 7. Harsh battle in a blinding snowstorm. 8. Alpaca camels with thick, smooth and firm fur. 9. Cosplay grapes skillfully transform themselves into pumpkins. 10. The forest forms a giant guitar. 11. The great Christmas tree is made of bananas. 12. Vivid cobwebs are sharp in detail when taken at close range. 13. It was as if the cat was holding a fireball in his lap. 14. The outside stone is transparent, the inside shines with a rainbow. 15. The crocodile has albinism.

Crocodile soup cooked delicious snakehead fish. My house is in the suburbs of Da Nang, in recent years, the rows of crocodiles planted on the streets of Le Dai Hanh, Nguyen Phuoc Tan… have been almost “old” by the workers of the Urban Environment Company. Da Nang city planted a few decades ago has flowered and produced results. Crocodile does not give as many fruits as the northern localities, but the taste of “heritage” crocodile in Da Nang is not inferior to other localities. Crocodile fruit when still green is used to cook sour soup, soaked in drinking water… Ripe fruit is used to make crocodile apricot umbrella, pickled crocodile, vinegar sauce… The most impressive thing is the crocodile soup cooked with fish and fruit. (Tel fish, snakehead fish…). Cooking method is as follows: Fish and fruits are made and washed, drained, then marinated with seasoning powder, pepper powder, chopped red onion, paprika for aroma. After 10 minutes for the spices to infuse into the fish meat, then put the casserole on the stove, fry the cooking oil with garlic until fragrant, put the marinated fish in it for aroma. When the fish is almost cooked, add boiling water to continue cooking. When the fish is cooked, add the crocodile (cleaned and smashed) and pineapple (pineapple, pineapple), tomatoes, sour bamboo shoots… in. After the soup boils again for a few minutes, then remind and re-season to taste. Ladle the soup into a bowl and sprinkle more scallions, chopped cilantro into the bowl of soup to make it fragrant. Looking at the bowl of crocodile soup cooked with fish and fruit with the ivory white color of fish meat, the green color of the crocodile, the yellow color of the pineapple, the red color of the tomato and the moss green color of the spices, it looks very eye-catching. This bowl of crocodile soup is extremely fragrant, delicious and nutritious with the sweetness of fish mixed with the sour and sour taste, the bar, the aroma is very attractive for a meal on hot summer days. When enjoying this soup, we “have to drink it at the same time” and often jokingly say that it is a “inter-regional” sour soup. It’s really: “Crocodile sour soup, cooked calamari/He ate a bowl of all his sorrows and sorrows immediately” or “Spring with crocodiles to call summer / Cooking snakehead fish soup to eat immediately”… Crocodile sour soup cooked with fish fruit is a special “chorus” because crocodile fruit originates in the North (Hanoi), fish is most abundant in the South (Central, Southern). In the middle of summer, enjoying this soup with this “interference” flavor, we remember the “Southern onion” ancestor of a time.

Aquarium or aquatic shrimp is a common term for many types of shrimp. With a size slightly larger than the tip of a toothpick, the shrimp have many different names such as red cherry, bee, tiger, Kinh kong, red nose, white dot, green, yellow pumpkin … depending on the type.

This ornamental creature has a colorful appearance, eats vegetables in a glass tank, cleans the environment, so it easily “attracts” many players. Most of the common types of shrimp in Vietnam are originated from Japan, Taiwan, Indonesia …

Although ornamental shrimp is popular, it is quite “picky” for farmers because the life expectancy of this species is very low, susceptible to disease and highly contagious. At the same time, breeding shrimps requires farmers to have high technical skills.

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Mr. Le Tuan Anh (Ha Huy Tap ward, Ha Tinh city) revealed: Shrimps are sensitive to weather, food, water and light so players need to be very clear about their pathology, closely monitor abnormalities to avoid them falling ill.

The most important factor for the beautiful color and healthy life of the shrimp is the water quality.

If you see shrimps swimming weak, lethargic need to change the water immediately. If there is discoloration or fading in the aquarium shrimp, the water quality is deteriorating. (In the photo are kinds of shrimp that are quite easy to live like: RC red shrimp, Chocolate shrimp, Blue Dream …)

In the summer, players of ornamental shrimp in Ha Tinh also struggle to maintain the ideal temperature because most of the ornamental shrimp lines prefer cool temperatures. At temperatures higher than 28 degrees Celsius, shrimp will not be able to lay eggs, even fading.

In order to maintain the ideal living environment for shrimp, players also have to invest in some additional tools such as filtration system, projector lamp, background distribution, cooling fan, PH meter, thermometer …

Shrimps are omnivores that do not require special food. In addition to algae, harmful algae, and plant foods, players can also add some specialized foods.

The cost of shrimp depends on the type, pattern, color of the shell and its rarity. The most popular and affordable one is the Red cherry (cherry shrimp) about 20 to 50,000 VND / pair. More expensive, there are types of yellow shrimp, black shrimp, Kingkong, Panda, Red Ruby … from 100,000 VND to several million / animal. In particular, there are types of hybrids, mutant shrimp that are offered for tens of millions of dong.

Although the hobby of playing shrimp is a bit fussy, with many people taking care and cherishing each small shrimp becomes a hobby. Mr. Nguyen Cao Cuong (Bac Ha ward, Ha Tinh city) shared: “After a long and hard day, the time I spent watching the shrimps brought me a feeling of comfort. Taking care of shrimp also trains me to be patient, because it is difficult to be impatient and impatient to control the care of the tank and keep the shrimp ”.

Braised potato bud is a traditional dish of the people.

Potato buds here are not sweet potato buds, but buds of varieties with vertical (some places also known as sheaths or sepals) such as yams, galangal potatoes, sweet potatoes, spotted potatoes … which are common in the village. Every countryside has it, easy to grow, easy to take care of, and has many economic benefits and values.

The tuber is used for boiling or stir-frying to make soup. Along the way, potatoes are used to raise pigs, they often eat quickly. And the potato buds (except for the speckled potato, which is a very itchy potato that few users use) bring the soy sauce warehouse for us to eat very delicious soup, with a strong flavor of the countryside.

Potato buds that are not available all year round are only seasonal and for a very short time. Potatoes are usually grown from November of the previous lunar year to May next year, then harvest. The time from when the potato grows to mid-April, the potato grows and gives birth, so it is not picking buds. It was not until early May 1-2 weeks before harvest that they picked potato buds to both feed and for the dwarf potatoes to focus on nourishing the fat tubers.

To have sweet and non-itchy sweet potato buds, from preparation to cooking operations must be very meticulous, careful and attentive. Experience when picking potato buds is to choose the leaf buds that are still tightly wrapped and then bring them out to dry in the light sun for a little re (usually picking in the early morning, drying at noon to cook).

Before cooking, wash it and then fold it into a clay pot in layers, on the bow spread a turn of copper crabs, peeling off the bib and muzzle. Take 2 bamboo cross-pinned crossbones on the top of the pot so that the buds are not inflated when they boil. Take a delicious scoop of soy sauce, dilute with water, add the potato buds and cook. When effervescent, pay attention to reduce the heat, only give effervescent five. Absolutely do not immerse the chopsticks.

Watching when the water in the pot is exhausted gradually, use a water bath to dilute it with water with a little more lard (called row water), sometimes using a scoop to water it gradually. Just boil it almost dry and water the goods in, doing so from 4 to 5 times is nine. At this time, you can take the chopsticks dipped in to check the light salinity to adjust to fit. Then, depending on the large or small soup pot, more or less, you can add 1 or 2 longitudinal fruits that have been cooked, wash off the shells, seeds, then strip on top and add a little more water to cook. shallow is fine.

Lift down the pot and open the pot to cool down. When using the pin to lift the chopsticks, carefully pick each potato bud in the bowl, it looks like each potato bud on the outside is still hunted, but the inside is softly ripe, giving off a sweet aroma of vertical, crab, sweetness and flavor. typical taste of copper potatoes, it is unforgettable to eat.