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!

When it comes to summer drinks, orange and lemongrass peach tea deserves first place. In a glass of cool water, you can enjoy all the flavors of tea, orange, lemongrass, plus the sweet and crunchy taste of peaches. Let’s start to beat the summer heat by making a delicious and crunchy fresh pot of soaked peaches – an indispensable ingredient for a cup of orange lemongrass peach tea. Resources: – Peaches: 1kg. To get a delicious pot of peaches, you should choose peaches that are just ripe, still hard. – Sugar: 300g- 500g sugar depending on how sweet you want. Made with apricot sugar (yellow sugar), the color of the soaked water will be more beautiful. – Lemon: 1/2 fruit for juice lấy – White salt: 50g – Filtered water: 800ml Making Step 1: Preliminary processing of peaches – Buy peaches, wash them thoroughly, remove the stalks. – Mix filtered water with a little salt, use a knife to separate the peaches into pieces along the areca-shaped fruits, soak them in a bowl of salt water. – After separating into pieces, begin to peel off the skin on the peach and then soak it in another bowl of diluted salt water so that the peaches don’t darken (you can peel them before separating but so the fruit will be very slippery and difficult to separate). Then take out the peaches to drain. Step 2: Processing – Take 1/2 of the sugar, add 1 cup of water for ginseng to face. North on the stove to boil until the sugar changes color of cockroach wings, then add all 800ml of filtered water and the remaining sugar to boil again. – Put peaches in a pot of sugar water, boil for about 3-5 minutes, then turn off the heat, add lemon juice and 2-3g of white salt to make the water cool and flavorful. If you like softer peaches, you can cook longer. When the peaches change color, take them out and immediately soak them in a bowl of ice water to prevent the peaches from becoming more ripe and soften the peaches. Keep the pot of sugar water just boiled peaches. – Take out the peaches, put them in a plastic bag or sealed box, and put them in the freezer for about 20-30 minutes. While waiting for the sugar water to cool, prepare a clean box to soak the peaches. – When the sugar water cools down, take the peaches out of the freezer and put them in a jar to soak in the sugar water. You can put the whole jar in the fridge. After 2 days, you can use this soaked peach to make tea or make your favorite dishes. – Want to keep the water soaked for a long time without scum, take out the peaches and boil the water again, let it cool and then soak it again, store it in the refrigerator to use it gradually. – The finished product is soaked in a beautiful yellow color, the water is a transparent cockroach color syrup with a sweet and cool taste. Peach pieces have a crunchy, sweet and sour taste that gently stimulates the taste buds. Refrigeration is the best way to preserve the flavor and crispiness of peaches. How to make peach orange lemongrass tea Resources: – Tea bag filter: 01 pack. (For the delicious taste of restaurant standards, please use peach tea bags) – Lemongrass: 02 plants – Pickled peaches: 2-3 pieces depending on preference – Orange: 1 fruit – Honey: 1 teaspoon Mixing: – Smash 1 lemongrass tree, cut into pieces. – Boil water to make tea, drop the lemongrass in and cook for the essential oil – Put tea bags in until you see enough tea, then drain the tea. – Squeeze orange juice into a cup of tea along with pickled peach syrup, teaspoon of honey. Add lemongrass and thinly sliced ​​orange slices for garnish. So you have a delicious, safe and very cool cup of peach orange lemongrass tea for a hot summer day. You can replace oranges with kumquats for a delicious cup of lemongrass peach tea. Good luck!

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