This vegetable is described as “straw dry”, pale green in color. When used, vegetables are cut into pieces and soaked in cold water, they will bloom as fresh as if they had never been dried. According to some sellers, sea celery is not only delicious to eat but also very good for health such as anti-constipation, pregnancy care for pregnant women and suitable for dieters… Currently on the market, it is often sold in the form of king vegetables. dried king vegetables and salted and sour pickled vegetables. According to the survey, in the current market, sea salt is sold for 160,000-200,000 VND/kg, especially for dried sea celery, the price ranges from 380,000 to nearly 500,000 VND/kg, depending on the type. With dried vegetables, if you want to eat, you have to soak in water for 2-3 hours, the vegetables will bloom and look like fresh. Just need to wash, cut into 2 knuckles long pieces, it can be processed into all kinds of dishes such as sea urchin stir-fried with beef, sea cucumber salad, … Dried king’s vegetables can be preserved for years without cost. fear of mold, damage. Ms. Loan, a focal point specializing in collecting sea celery for sale in Hanoi market, said sea celery is quite difficult to buy, she also has to collect from many different clues. Therefore, the source of goods is often unstable, returning few times, returning many times. Customers order a lot, the source of goods is less, so customers who want to buy often have to “line up” to order about half a month in advance. When buying dried vegetables, customers should note that the new vegetables are light gray vegetables, the color is still fresh. If seen with the naked eye, the vegetable stalks should be even, not moldy. About scent: must have a characteristic smell of king’s vegetables, no strange smell of fungus or mold. Note when choosing packaged vegetables, you need to carefully look at the expiry date on the product packaging.

At 4:30 in the morning, at an altitude of 1200m, they were very scared and confused when they heard a cat meowing in the dark forest. The cat on the cold snowy mountain. After observing, they saw a small cat on the side of a mountain. This cat has wandered in the footsteps of hikers to the top of the mountain. “The cat followed us all the time, even when we were walking uphill. We also couldn’t leave it alone, so it went with us to continue the journey up to an altitude of more than 3000m,” said Cyril. Fortunately, he was caught by the couple Cyril, Erik Rohrer. At one point, the cat shivered from the cold, and its paws began to bleed from the snow. Hikers knew he was too tired to continue walking, and carried him with him when he was exhausted. “At that time, I was really confused and felt sorry for the little cat if I left him. It was exhausted on the side of the mountain, just below the top of the mountain,” Cyril recounted. Fortunately, another group of hikers reached the top of the mountain before Cyril and Erik Rohrer, when they returned to meet the couple and the cat. They managed to bring the cat back to the valley and reunite it with its owner. The couple and other hikers brought the cat back to its owner. It was later discovered that the cat had been missing for four days, two days before it went with Cyril and Erik to the top of the mountain, it had also followed other groups. Cyril said: “So the little cat has been to the top of the mountain 3 times! Animals can do strange things and they are tougher than humans. They will never give up, even though they are badly injured themselves. “. His metal ( according to Epoch Times)

During the days of isolation, people limit their activities within the framework of their homes, limiting going out. At times like these, everyone chooses to “plow the movie” to preserve their health. The most popular drama mentioned by the online community must be mentioned Mine – Korean sensational “bow fight” film about the life of the super rich. Prominent in the veteran cast of the film must mention the eldest aunt Jung Seo Hyun played by Kim Seo Hyung. Jung Seo Hyun has a great background and is addictive because of her overwhelming fashion sense and overwhelming aura. She is a rare person who can weigh all the difficult outfits in the movie thanks to her perfect figure. People are “crazy” by the fierce fighting details in the film and partly by the genderless beauty of the character played by Kim Seo Hyung. In real life, she possesses an eye-catching beauty that is no different from when she was in the movie. Actress Kim is 47 years old this year and … still has not married anyone, plus the non-gender charisma, she makes the Vietnamese beauties fascinated. Looking at her personal page, she can be seen as a secretive and simple person, but searching on the internet can turn up dozens of pictures of her. With a special beauty, Kim Seo Hyung is often invited to model for menswear-oriented photo sets. Her facial features at the age of U50 are extremely impressive. Conspicuously, U50 cannot avoid the signs of aging. Her cheeks are a bit saggy, her smile line is also very deep, but that probably doesn’t matter compared to the big sister’s aura in each frame. Kim Seo Hyung is very secretive about his personal life. Her fashion style is also very discreet, rarely exposing the skin, so few people know that the Kim Chi actress also has a beautiful body. This is a rare time when she dresses so much, but of course, the gap is not to show off her sexy and seductive features, but the healthy and genderless features of her abs. U50’s body has a certain lean (dry fat) but not only the abdomen. Her arms and shoulders are very neat and beautiful. Her body is not due to thinness or anorexia as many people think. Women’s body structure, it is not thin to have abs like men but also need more. One thing that you can definitely learn from Kim Seo Hyung’s case is that in middle age, we may not be able to avoid aging skin, but the body is different. Muscles, if exercised and eaten in moderation, will be much younger than the skin. In particular, muscles can be easier to take care of than ruddy skin. So what did the oldest aunt Mine do to be able to have the confidence she is now? Practice Pilates Pilates in Vietnam is still a strange concept, but in Korea it is a popular sport among women. This subject is like a combination of yoga and gym. It helps to increase the strength of muscle groups, but still ensures flexibility, flexibility, improves many muscle groups, especially your core area. This is the reason, your physique will be improved comprehensively, your belly will be smaller over time. Kim Seo Hyung has a slender neck, square shoulders with perfect proportions, clear collarbones, long legs and a slim waist… All thanks to her hard work in Pilates. Flexible cardio When work is too busy or her mind is too stressful, the 48-year-old actress is flexible between exercise and stress relief by going out to exercise with friends such as jogging, climbing… At the age of almost fifty, Kim Seo Hyung is friends with the small dog and walks with the dog every day. This is also a useful mental health exercise for aging. She also needs friends to motivate her more or less every time she goes hiking or walking. Having someone to go and practice with will lift your spirits and burn more energy through conversations. Control calories by cooking yourself and eating on time Once shared in a reality TV show, Kim Seo Hyung thought it would be better if she cooked for herself. Thus, she will control the source of nutrients, the type of food that you put in your body, thereby minimizing the choices that are harmful to your body. She prioritizes white protein, good fats, fiber, and whole grains. Besides, she also adjusts her biological time to eat at the right time. She shared, skipping meals or letting her body get too hungry made her lose weight quickly and lose the charm of her breasts. Since then, Kim Seo Hyun has always told herself, no matter how busy she is, she will always have her meal on time.

In this regard, the same very good MG could not sit still. In order to be able to crush this strong competitor, he released this new MG 6Pro non-stop. It is reported that the new car is based on the upgrade of the third-generation MG 6. Compared with the current model, it not only looks more sporty, but also its overall strength has been improved. When they saw the real car, many netizens called out: Lynk & Co. 03 I encountered a hard stubble this time!

From the data chart below, it is not difficult to see that the appearance of the new MG 6Pro is in the same level, and it does have the capital to stand out. The front face of the new car uses this exaggerated and highly recognizable catfish-shaped net, with the fangs decoration on both sides, and the sharp headlights, which creates a great visual impact. In addition, the design of the front enclosure is more radical, combined with its big catfish mouth, so that the overall sporty atmosphere will be stronger. The side of the body is slender and dynamic, and it is worth mentioning that the original factory also provides alloy wheels modified by the Black Samurai. On the whole, the beauty of the new MG 6Pro can definitely crush a lot of competitors. Some netizens can’t help but say: It is not enough to look at the Lynk & Co 03!

At the same time, the interior of the new car is also very interesting. The inlaid LCD central control screen and the full LCD instrument panel not only add a certain technological atmosphere to the car, but it is also very interesting to use. The chicken-leg style gear lever and the color-blocking track seat give people a strong driving desire. In addition, the new car also has some surprising small details, such as the exclusive embroidered LOGO on the seat headrest, bright colored seat belts, and youthful elements.

The last part is about the power of the new car. From the official declaration information, we know that the new MG 6Pro will continue to use this 1.5T turbocharged engine, coupled with a 7-speed dual-clutch gearbox, can burst out of 181 horsepower parameters. In general, the brand-new MG 6Pro has advantages whether it is the appearance of the interior or the power control. If the price is right, it will inevitably be the rhythm of the fire, as netizens say. So, the new MG 6Pro or Lynk&Co 03, which one do you prefer?

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.

Face bowing gesture This is a move you can come across in any yoga sequence because it is so familiar. The pose helps to stretch, strengthen the muscles and balance the spine. It also makes you more mentally alert. The reverse flow of energy generated when doing this movement is very good for breathing, reducing stress and anxiety. Close-up posture You can use a small pillow, thin blanket, or rug under your buttocks. Inhale deeply, exhale gently while pulling your body close to your knees. Remember not to try to pull your body down with your head, but use your back. No need to push yourself too deep if you are not resilient enough. Hold this position for about 3 minutes and then slowly raise your back again. The movement will relieve tendon pain in the elbow, stretch the spine, relieve back pain. It’s a bit challenging, but it will also make you feel more comfortable with regular practice. Baby Pose Experts have confirmed that the therapeutic benefits of this move are endless. It lightens the mind, relaxes the hip area, stretches the ankle joints. For those who have practiced yoga for a long time, this move helps them find the right feeling about their body and person. Hold this pose until your body feels “enough”. Meditate Sit cross-legged. Choose the most comfortable way to cross your legs, just keep your back straight. Relax your hands comfortably, close your eyes and temporarily distance yourself from the outside world for a few minutes. Just like that, just like the name of the move. Put your feet on the wall This movement helps the body eliminate toxins and release bad energy. Just by changing the flow of blood, you can create a new source of energy, helping to relieve ailments like headaches, insomnia and anxiety, even mild depression. Lying meditation To finish the yoga sequence, lie comfortably on a mat or a thin blanket. At that time, your body is having the greatest contact with the ground. Let your limbs spread freely, breathe rhythmically and steadily, bring your imagination into harmony with nature, clouds, flowers and grass, and gently smile and relax for 2 minutes. The only thing you should pay attention to is not to let yourself fall asleep. Posts: Beautiful Lifestyle

Australia – kangaroos Kangaroo is a symbol that just hearing people think of Australia. This country is also known as “the land of kangaroos”. This species mainly lives in grasslands, savannas, forests… Theo BBC For a long time, Australians do not have the habit of eating kangaroos. However, about a decade ago, they started eating it because it’s good for the environment. Australians are encouraged to eat kangaroo meat. Photo: Hypro. The country’s ecologists say the number of kangaroos has exceeded the control level, affecting the environment. In 2010, Australia had only 27 million kangaroos. Six years later, the number has grown to 45 million. Dishes with kangaroo meat can include steak, meatballs, barbecue, sausage. Some people have said that kangaroo meat smells like beef but is tougher, has a stronger smell than lamb. In addition to kangaroos, Australians also eat the emu bird (Australian ostrich), which is also the symbol of this country. Denmark – swan The swan is a symbol of Denmark and often appears with beautiful images in fairy tales. In many European countries, eating this animal is also prohibited. However, this is not a problem for the Danes. Eating swan meat is not illegal in Denmark. Photo: Hello National. Share on Esquire , Mario Batali, who once ate swan said its meat is deep red, lean. Some people say the meat of this species is smelly and chewy. However, the Cr8ive1 account of a cooking blog countered. This person said that after processing, swan meat is quite soft. You just need to keep the heat on medium, no need to cook too thoroughly. “Its taste is very interesting and controversial,” this person shared. However, you will find it very difficult to find recipes for swan meat online. Finland – brown bear The ancient Finns worshiped brown bears. There are 200 names for this species in their language. Finns today are used to calling nalle, otso and mesikämmen… Some other common names in the past include mettä, metsä, otava and mörkö. Bear meat is expensive food. Photo: Npr. However, nowadays, you can absolutely find restaurants serving brown bear meat in Finland. It can be used as a steak or burger. In this country, about 150 bears are hunted every year. The hunter has the right to own it. Hunters often keep the feathers and sell the meat. However, bear meat needs to go through many rigorous tests before reaching users to avoid worm diseases. Usually, bear meat is sold whole, not retail. Some people have said that the bear paw cooked with goose fat is the most famous. Each piece of bear meat usually costs about 160 USD. “You’ll need a glass of red wine to savor the meat”, blog owner A Luxury Travel to speak. Saudi Arabia – camel Not many parts of the world love camel meat like Saudi Arabia. According to the World Atlas Camel meat is a staple of the country’s diet. Statistics for 2020 of Global Trade Mark shows that Saudi Arabia is the largest consumer of camel meat (113,000 tons), far ahead of the UAE (2nd place, 35,000 tons). Camel meat is consumed in huge quantities in Saudi Arabia. Photo: The Food Ranger. Camel meat is high in protein, low in fat and has almost no saturated fat. It contains many amino acids, iron, glycogen that help support the growth of nerve cells. There was a time when the MERS epidemic raged, camel meat lost its place because studies showed the animal was an intermediary that spread the virus to humans. Spain – bulls For a long time, the people of the country of gaur have not hesitated to eat the meat of their national symbol. The Spaniards are famous for letting the bulls fight each other to the death and then eat the meat. The Spanish-style stewed oxtail is very famous. Photo: Travel + Leisure. “The meat is very tough. We have to cut it first and cook it with red wine overnight. Then it needs to be stewed for another four hours before serving customers,” said a local restaurant manager. If you go to Spain, you should probably try the stewed oxtail. This is considered the most delicious dish from the gaur.

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!

Maya said: “Since the outbreak, I have been very worried about the work will not be as smooth as before, so I turned to business to cover more living expenses in the family.” Because of the job requirement to meet regularly, the female singer prioritizes choosing items that have all 3 elements of beauty, luxury, temperament and are suitable for girls over 30. Maya chose for herself very fashionable and stylish blazer dresses and jackets despite the simple design, never out of fashion, suitable for work, going out to parties. Although a bit mature, this style helps her to be attractive and attractive. In addition to the blazer, the female singer also chose a hard form dress, crop top, stylized shirt, pencil skirt, … cleverly showing off her slim body and sexy figure. Maya prioritizes choosing deep tones, simple textures, checkered, both gentle, youthful and dynamic. How to mix and match accessories, bags and shoes of the same color to make the outfit less monotonous. Maya is an artist who worked as a model, then turned to singing. At the end of 2019, she was noticed when she played Quoc’s ex-wife in Go home baby side story part. Before that, Maya participated in the movies: Bride of the Great War 2, Saigon, I love you, Xom inn 3D…

No effort in getting up early to exercise Afternoon is the best time for jogging. Runner’s World states: “Most physical activity is best done mid-to-late afternoon, as this is when body temperature is highest, meaning the muscles are at their most supple. minimize the risk of unnecessary injury. This was recently reinforced by a study that found that lung function in the afternoon was 6% better than at other times of the day.” I used to struggle in college with my 6 a.m. workout because my body never felt fully awake at that time. I tried every method I read like waking up an hour or two before, drinking a cup of coffee, eating a snack but none of that worked for me. I simply function better in the afternoon or evening. Everyone’s body is different and I think you can train yourself to adapt to a morning workout. However, most people agree that it’s easier to do the exercises optimally in the late afternoon or evening. If your goal isn’t to get the most out of your workout, morning exercise may be a better and more appropriate option based on your schedule. You can increase your running distance When you split a long run into two short runs, you can increase your running distance if you run both morning and evening. When my coach increased my weekly running distance in college, he asked me to do a simple workout at the end of the day after my morning workout. This strategy helped me recover from my morning workout, prevented me from being sedentary for the rest of the day, and helped me increase my running distance during the week. You can do the same, but you have to be ready for an afternoon or evening run. This will give you more physical recovery time between two runs of the day. Instructions on how to run in the afternoon effectively Afternoon is often the time most people choose to exercise because after a working day, the afternoon will have more free time, exercise helps them relax and have better concentration. Especially in the afternoon is considered the time when strong muscles have the best fitness. Usually, people often choose the afternoon for high-intensity strength training and weight loss exercises. You can choose to lose weight by using a treadmill, going to the gym or running outdoors, but with any method, the following should be noted: Always warm up before training with stretching exercises, running small steps, turning hips to warm up. Training time is from 4-7 hours in winter or 5-8 hours in summer. Prepare cool, stretchy, sweat-wicking clothes with shoes that fit your feet, breathable materials. Weight loss exercises should be from a speed of 10km/h upwards, focusing on variable speed exercises for about 20-30 minutes. Strength training with endurance exercises at a speed of 6km/h or more with a time of 30-45 minutes. During exercise, you must drink enough water, eat a light snack before exercise. After each running session in the afternoon, you need to relax, stretch your muscles, rest for your body to recover.

Mr. Bui Van Tuong’s family, Doan Ket hamlet, Hop Tien commune (Dong Hy) pack freshly made rice noodles (photo taken before April 27, 2021). Perhaps when it comes to rice noodles products of Hop Tien commune, many people think that there are many households in the commune doing this job or that Hop Tien is an area specializing in producing rice noodles. However, when we found out information about rice noodles products in the commune, we were completely surprised that there were only 2 households in Hop Tien commune. In particular, Mr. Tuong’s family is known for the famous noodle product here. Telling us about the opportunity to come to the profession, Mr. Tuong said: My wife’s parents (in Phu Binh district) are households specializing in producing rice noodles since decades ago. Realizing that this is an easy-to-consume product, since 2006, my husband and I also started the profession. With the “craft” of the family, more careful work in the selection of ingredients and production, so the noodle products made by the family are all consumed by agents and people inside and outside the commune. On average, each month, my family sells about 6 tons of rice noodles, with the price of 22,000 VND/kg, earning about 130 million VND. Excluding expenses, my family earns from 18-20 million VND/month from making rice noodles. Not hiding his profession, Mr. Tuong freely shared with us about the stages of making standard rice noodles. Accordingly, to make the final noodle product, it has to go through many stages: Soaking rice, grinding flour, brewing flour, rolling noodles, washing, drying… At each stage, there must be separate attention to get the desired product. For example, when soaking rice, you have to wash the rice clean and then soak it. Soaking time must be enough 4 hours before grinding. Tuong added: Adjusting the temperature and putting the right amount of dough into the yarn rolling machine is extremely important. Because, if the temperature is too hot, but the amount of flour put into the machine is small, the noodles are easily broken. If you add a lot of flour but the temperature is not hot enough, the noodles will be raw, the noodles will not be clear. After being rolled, the flour is incubated overnight and then washed with cold water to separate the fibers, avoid sticking and finally dry in the sun. According to Mr. Tuong, the choice of rice to make noodles is equally important. The best rice is usually the Bao Thai variety, but the price is quite high, and the noodles are a bit sticky when cooked, so he and his wife use Khang Dan rice. Mr. Tuong shared: My family often buys Khang rice from people in the commune to grind to make rice noodles. Like Khang, local people are not hybridized like many other places, so the cooked noodles are not crushed. On average, each year, the family buys about 50 tons of rice for people in the commune. In addition, to make the color of white noodles beautiful, Mr. Tuong’s family focuses on drying in the sun. Noodles that are exposed to the sun for 1 day will be white. If it rains, your family has to dry the noodles with the heat of the industrial air conditioner, in the winter you can dry them in the sun and wind, so the noodles are still guaranteed in terms of design and quality. Thanks to the enthusiasm in each stage, the noodle product of Mr. Tuong’s family is always appreciated for its good quality and reasonable price, so it is supported by many people. Ms. Trieu Thi Vinh, from Bai Bong hamlet, Hop Tien commune confided: For more than 10 years, my family has regularly used rice noodles products of Mr. Tuong’s family. Noodles here are not mushy or crushed, fragrant with rice. Moreover, knowing well about your noodle making process, I feel secure when using it, not worrying about the use of harmful chemicals in the noodle product. Talking about his future plans, Mr. Tuong said: Currently, on average, my wife and I can make about 2 quintals of noodles per day, but we cannot supply enough for the market. The family also intends to expand the scale but still has trouble hiring workers, because the time to start making noodles is usually very early, from about 3-4 am, so it is difficult to hire people to do it. In addition, when the family wants to increase productivity, the family needs to invest in more machines and factories with high costs. However, in the long run, my wife and I will also consider investing in expanding production. Along with that, a trademark will be registered so that the product is known, trusted and used by more people.

The pearl dish with white coconut filling is supple. The way to make coconut pearls is very simple, you can make it for your baby to cook delicious tea. Resources: 500g tapioca flour. 200 g fresh copra. Making: Step 1: Tapioca flour into a large bowl. Boil 250 ml of water, slowly pour into the tapioca starch, just add boiling water and use a spoon to beat until 1 part is half raw and half cooked. When the dough is hot, wear gloves and knead it thoroughly until the dough is smooth. At this point the dough will be very pliable and in a half-cooked, half-cooked state. Dough. Step 2: Fresh copra peeled off brown shell, washed, diced small. Depending on your preference, many coconut kernels can be cut large or small. Using still hot tapioca flour, spread thinly for the coconut filling and roll. Make all the prepared flour and coconut filling. At this stage, you need to squeeze the pearls quickly when the dough is still warm, the dough will be flexible, easy to mold and when boiled the pearls will not be broken. If the dough is left to cool, the dough will be hard and difficult to shape. When the dough is rolled, it will not stick tightly, so boiling the pearls will easily break, dropping the coconut kernel. Squeeze pearls. Step 3: Boil 1 pot of water, put the pearls in and boil over medium heat for about 5-7 minutes depending on whether the pearls are big or small. When the pearls emerge, you have a bowl of cold water ready, pick up the pearls and drop them right into the bowl of cold water for the pearls to clear and hunt again. Boil pearls. Small tips: In case the dough is cold, put the bowl of dough into the microwave and rotate it at medium temperature for about 1 minute or steam it in a water bath for about 5 minutes and then knead it again to make the dough elastic. The secret to clear and supple pearls is that you should repeat the boiling step and soak the pearls in cold water 2 times, making sure the pearls will be clear, see the coconut inside. Pearls made this way will be crunchy, clear and delicious to eat. Depending on the purpose of use, you can take it out to drain and use it directly or you can mix a few spoons of white sugar or honey to increase the flavor.

RESOURCES (for a serving of 6 people) – Large snails: 1kg; – Small screws (stone screws, screws): 1kg – Raw spring rolls: 150g; – Pork bones: 300g (choose flying bones or lumps to make the water clear and sweet); – Noodles: 1.5kg; – Tomato: 300g – Tofu: 4 covers – Vinegar suddenly: 150-200ml; – Fresh chili, dried chili: 1 fruit (or replace it with satay) – Perilla, fresh onion, dried onion, raw vegetables served (thinly sliced ​​bananas or herbs of all kinds) HOW TO MAKE Snail Noodles at Home Step 1: Prepare ingredients Wash vegetables. Dried onions, peeled, smashed and chopped. Perilla, finely chopped scallions for each type. – Make chili sauce: Chop dried and fresh chili peppers, put them in a steaming pot with a little cooking oil or you can sauté scallions with a little oil, then add satay to the island to make it fragrant. – Fried beans: Cut the beans into small pieces, put in a basket to drain and then deep-fried. – Tomato cut areca, saute 1/2 dried onion and cook for color with 1 teaspoon of salt and seasoning; – Preliminary processing of snails: The purchased snails are soaked in water to wash the rice for at least 1 hour to remove dirt and viscous, you can cut into a very spicy chili so that the chili quickly opens its mouth to release dirt. Then wear gloves to rub the snails, change the water several times to clean the snails. Boil the water, drop the snails in with a little white salt, the snails boil again, then turn off the heat, pour the snails into the basket to drain (remember to keep the snail broth as broth) and then stir the meat at the top of the snails and belly. The edible yellow snails are kept, the white belly containing many baby snails is discarded. Wash the snails to remove the viscosity, fry the remaining 1/2 dried onions, add 2/3 of the snails and stir-fry with 1 teaspoon of fish sauce until fragrant. Step 2: Prepare noodle broth – Pork bones are washed, boiled and then poured out the first water, rinsed the bones and then put 1 liter of cold water into the bone broth on medium heat, when the bone water boils, reduce the heat, skim off the foam, let the bones come to a simmer. Bone broth is clear, not cloudy. – After simmering for about 1 hour, remove the bones, decant the water mixed with the snail broth. Put the sautéed tomatoes into the pot of broth, season to taste. Step 3: Make snails grow The remaining 1/3 of the snails are chopped, mixed with raw ham and 1 part of perilla leaves, chopped, molded into equal balls or can be rolled up into small balls and dropped into the pot of boiling broth. When it floats, let it cook for another 2-3 minutes, then take it out in a separate bowl. At this time, just add vinegar and a little chili to the broth, season again so that the broth is full of sour, spicy, salty and sweet flavors. Present: Cover the vermicelli with hot water, put the vermicelli in a large bowl, on top are snails, snails, fried tofu, perilla, finely chopped scallions, and then pour the broth on top. Serve hot with herbs of all kinds, chili or scallions with satay. You can add pork ribs or thinly sliced ​​ribs that have been cooked to make the noodle bowl even more delicious. Good luck with your snail noodle making!

1. 3 large potatoes 2. Ice cream or milk 3. Wheat flour 4. Eggs 5. Deep fried dough 6. Mozzarella cheese about 200-300g 7. Cooking oil Steps 1. Cook potatoes 2. Dip potatoes in breadcrumbs 3. Fry until golden Prepare materials 1. Potatoes 3 large 2. Cream or milk 3. Wheat flour 4. Eggs 5. Breadcrumbs 6. Mozzarella cheese about 200-300g 7. Cooking oil Dang Khoi used to be the idol of many generations of 8X, early 9X. Currently, the male singer is the father of two beautiful children. Putting aside her career of holding a mic, the vocalist “Winter Girl” now focuses on business and spends her free time with her family. In particular, hot mom Thuy Anh, Dang Khoi’s wife, showed off her extremely brave husband many times. From a popular tray of rice with a price of a few tens of thousands to a “big party” of seafood, steak… Dang Khoi can handle it. The food that the male singer makes is no less delicious than the 5-star restaurant. Recently, on the occasion of the children’s free time from school, Dang Khoi’s family went to the kitchen to make fried cheese-covered potato chips. Although not a self-made recipe, but hot mom Thuy Anh said this dish is very easy to make, children can also help their parents in the kitchen and the results are great. In particular, with chewy cheese inside, this will be a delicious weekend snack for kids. Parents, please take advantage of this weekend to go to the kitchen and make fried cheese-wrapped potato chips as suggested by Dang Khoi’s family! Dang Khoi’s family suggests how to make potato chips wrapped in deep-fried cheese 1 Potato processing – Put the potatoes in the steamer until cooked. Potatoes can be washed, peeled and steamed. When ripe, remove and peel. Or you can scrape the skin first, cut it into small pieces to cook quickly and then put it in the steaming basket. In case you don’t have a basket, you can stick 3 toothpicks into the potatoes and then put them in a pot of boiling water. Illustration – When the potatoes are cooked, remove them and mash them. Mix potatoes with flour, add a little salt. Let it cool to room temperature or wrap it up in the fridge to make it easier to shape. Illustration – Divide the potatoes into equal parts. Flatten the potato balls, stuff 1 slice of Mozzarella cheese inside. Finally round the ball. Illustration And here is the potato ball made by Dang Anh! 2 Dip the potatoes in the breadcrumbs – Prepare flour, eggs and breadcrumbs. – Dip the potato balls in flour, eggs, and then breadcrumbs. In addition, people can create a mixture of fresh milk, flour mixed with eggs. Dip the potatoes through this thick paste, then quickly dip them in the breadcrumbs. Potato balls rolled in golden breadcrumbs. Illustration 3 Fried gold – Put oil in a pan, heat until hot. – Quickly drop in the cheese coated potato balls. Fry until the outside has a golden, even, beautiful crust, then take it out. – Use tissue paper to line the plate to absorb the oil. And ten ten, this is the result… The fries wrapped with yellow cheese are eye-catching. The outside of the crispy potato skin is crispy, and the inside has chewy, greasy cheese that children will love. Hot mom Thuy Anh said, this snack is very simple to make. The finished product is a crispy potato chip on the outside, greasy on the inside. In particular, the cheese melts, the longer it lasts, is what the 2 children of Dang Khoi – Thuy Anh really like. Cheese-wrapped potato chips with ketchup, it’s a treat! “All three of us love to cook in our house. Stay at home and don’t know what to do, Ken said that he wants to make melted cheese, ok in the kitchen! Parents can let the children make this dish to prevent boredom. Let’s stay home in the summer” – hot mom Sai Thanh said. Dang Khoi and 2 kids show off the finished product! The cheese inside is already greasy and tough, the longer it lasts, why not love it? Above is a detailed guide on how to make fried cheese-wrapped potato chips, which Dang Khoi’s family made to eat right away. And ladies, what are you waiting for, why not try it this weekend? Wished everyone success! According to the Vietnamese life

Recently, consumers were surprised when the giant octopus antennae, which is said to have originated in Japan, was sold at a Vietnamese market at a relatively cheap price. Screenshots Accordingly, on the online market, giant octopus vegetables are for sale with prices ranging from 89,000 to 130,000 VND/kg. Photo: Facebook According to the seller’s advertisement, the giant octopus beard is a limited edition super vip item. Photo: Facebook Fresh octopus whiskers have been cleaned, just defrost and can be used immediately or processed all kinds of delicious dishes according to your preferences. Photo: Facebook The seller also confirmed that the octopus beard is tough, crispy and delicious. Photo: Facebook Ms. Thu (Thanh Oai, Hanoi) said that all over the online market, she saw many people selling giant octopus beards, each article had hundreds of people ordered it, so she also ordered it to try. Photo: Facebook However, when fried or steamed, this giant octopus beard is very pale, fishy and chewy, not crispy and delicious as advertised. Ms. Thu suspects that this type of octopus beard is not Japanese. Photo: Facebook Sharing on Dan Viet, a customer said that the seller advertised as a Japanese octopus beard, but when he received the goods, he saw on the packaging that it was from China. Photo: Vietnamese people Meanwhile, a unit that imports and distributes Japanese octopus in the Vietnamese market revealed that Japanese octopus is sold quite popularly, but guaranteed goods are not many. Photo: Facebook The price of Japanese octopus whiskers arriving in Vietnam ranges from 900-1.1 million VND/kg. On official imported packages, there are enough stamps and labels in Japanese. Photo: Vietnamese people Therefore, consumers should not be cheap, buy goods of unknown origin, goods with no quality assurance. Photo: Facebook Video: How to turn dirty octopus into clean octopus. Source: News VTV24

Crayfish usually live in bays and calm seas, can be caught in Khanh Hoa, Ninh Thuan, Binh Thuan, and Phu Yen. This fish grows slowly and catches very little, so it is always considered a rare specialty that is not easy to enjoy. The meat of the cod fish is very special, white like chicken, only the backbone and no bones. This fish is firm, not fishy, ​​sweet. The meat is not only tough but also fatty, so it is loved by many diners. Cabbage is often processed into many different delicious dishes such as grilled with salt and pepper, steamed, grilled, porridge, soup, deep fried… Due to the fact that the body of the cod fish is full of white meat, not fishy, ​​chewy and delicious like chicken, it is also known as saltwater chicken. Species in the fish family have the ability to secrete surfactants through their skin. This is a chemical defense mechanism. Because of its thick scales, small fins and tail, the boarfish swims slowly. The body of the fish is almost immobile, so the weight is placed on both the tail and the fins. Its swimming form is considered quite funny. One reason that bony fish is such a rare specialty is that it takes about 2.5 years to reach adult size. Overfishing is also making this species almost extinct in some localities.

Resources Part of flour – Wheat flour: 480g; – Dry yeast: 10g; – Sugar: 15g; – Fresh milk without sugar: 400ml; – White salt: 08g; – Cooking oil (vegetable oil): 20g Potato filling – Potatoes: 05 tubers; – White salt: 01g; – Shredded chedar cheese: 200g; – Cake dressing: Eggs: 01 yolk and 1 tablespoon of cooking oil; – Sprinkle the cake: white sesame seeds, cumin seeds (if not available, replace with black sesame seeds) – Tools: 20cm long bread mold, flat spatula, hand whisk (if any). Making Step 1: Mix the flour crust Put warmed fresh milk in a large bowl, add 15g sugar, yeast, stir well. Then pour in the flour, mix briefly, add salt, mix well with a flat spatula and continue to add vegetable oil, knead by hand until the flour blends into a uniform ball, cover the dough to make the dough. rest for about 30 minutes. Step 2: Make the potato flour filling Potatoes are peeled, cut into pieces and boiled with 1 liter of water for about 15-20 minutes until they are soft, then take them out and drain the water or you can steam them. Mash the potatoes while still hot, then add in 100ml of fresh milk, mix well, then add cheese and a little white salt and mix well. Divide this multiplier into 3 parts. Step 3: Create potato flour cubes After the flour has rested for 30 minutes, bring the dough out and knead it gently by doubling the dough from both sides a few times, forming a rectangular dough and then using a dough cutter to divide the dough into 3 parts. Each part of this flour is rolled up and then rolled out by hand to roll the potato filling made in step 2. Roll the potato dough into a circle so that the flour covers the potato flour evenly. Then use your hands to flatten the potato flour block, put it in a baking tray lined with parchment paper, cover, and incubate for about 20 minutes for the dough to rise about 80%. Step 4: Bake the cake – Beat egg yolks with cooking oil, spread evenly on the surface of the potato flour block, then press down with your fingers to form equal holes on the surface of the cake, sprinkle sesame on the surface of the cake. – Turn on the oven at 180 degrees Celsius, preheat the oven for 10 minutes, put the dough mold in step 4 into the oven to bake for 20 minutes until golden. Take the cake out and enjoy it while it’s still hot. Good luck!

Bread filled with pate cha, grilled meat or fish cake… offers many choices for foodies. Sip dishes with a cup of fruit tea, iced coffee or milk tea to help you have a refreshing weekend afternoon. In the context of the complicated development of the Covid-19 epidemic, diners can choose their dishes through online food ordering applications to avoid gathering in crowded places. Khei bread This bakery in the heart of Saigon offers customers the opportunity to enjoy traditional sandwiches prepared in a modern style. The highlight is a variety of delicious accompanying sauces with distinctive flavors. The shop also wraps paper neatly and beautifully with each loaf of bread for customers to order. Bread with char siu khai with molasses, fried rice, beef with pho flavor, chicken patties with lemon leaves, shredded chicken with basil sauce, fish with laksa leaves… are some of the unique flavors worth trying here. Diners commented: Citastyfood: “Crispy loaf, full filling. The grilled meat is fragrant, soft and not chewy. The meat is tender, the sauce is slightly sour. The chicken cake with lemon leaves is fragrant and the sauce is delicious. The vegetables are delicious. sandwiched in a fresh meal, crispy and sour food. You can order more strawberry tea to cool off because of the cool taste, not too sweet.” Alley Barbeque Bread The loaf of grilled meatball sandwich is soft, with a hint of lemongrass flavor to bring the right street food taste. The sauce mixed with cucumber, cilantro and a little chili makes the dish more harmonious. Diners commented: Ansapsaigon: “The meat is marinated with lemongrass and chili, rolled into small balls and then grilled on a traditional charcoal pot, so it is rich and fragrant. The loaf is covered with diluted dark soy sauce. If you tell the seller to take the meat that has just been cooked on the grill. fire, hot is better.” MeowPham: “Delicious bread, full filling. If you have a light taste, you should tell the seller to reduce the sauce because it is quite salty”. Tran Hanh: “The loaf of bread is a bit small, there are about 5-6 meatballs. Cucumber, sour food, sauce create spicy, salty and sweet flavors”. Ba Sau – Ba Sau Pha Lau is one of the typical snacks of Saigon foodies. Pha Lau is made from the tongue, ears, intestines and stomach of pigs, cows or ducks. You can enjoy Pha Lau with instant noodles or Pha Lau with dipping sauce and bread. In addition, the dried fruit sandwiched into a crispy loaf of bread is also a mouth-watering culinary version, appealing to young people. Diners commented: Thuy Van: “The restaurant’s vegetables include liver, heart, stomach, ears, meat, eggs, pho and sausages. The owner shared that all of them are processed at home, carefully preliminarily processed, so there is no salad. smell, ensure hygiene. Seasonings taste just right”. Lan: I ordered a delivery service, the loaf only had a few pieces of meat, not as good and attractive as the pictures on the internet. Beau Le: “Bread is crispy, can be eaten temporarily, taste is a bit bland, not very rich. Pha Lau here seems to be prepared similar to Western-style pork intestines with coconut milk. Overall, the dish is not as good as Western style. I hope but it’s worth a try.” Hoang Oanh Bread The bakery has been around for more than 50 years, attracting diners with its homemade pate and sauce. Although the side dishes are not as diverse as many other bread shops, the quality is quite good in return. In addition to the pate pan that is kept hot on the stove, the restaurant prepares cold meat with its own lean tray and separate fat for diners to choose. The tray of silk rolls and cotton balls are also presented quite eye-catching. Diners commented: Ansapsaigon: “Special loaf of meat, rolls, pate, and cotton balls. The sauce is rich and fragrant. If you buy it for a long distance, you should tell the seller to put the sauce separately so that the bread is not soft and reduces the temperature. tasty”. I’m Thien: “The highlight of the bread is the fragrant, fatty pate. The sauce is cooked from meat broth, the taste is different from many other places”. Nha Trang fish cake For those who are passionate about spicy food or passionate about the sea-flavored sandwich, fish cake is a suggestion worth trying. The dish is distinguished by the hot, crispy and quite thick fish cake. The menu also has omelet, grilled meat served with equally delicious. Diners commented: Tram Hoang: “Fragrant fish cake, crispy and hot bread”. Be Noo: “The first time I tried it, I found that the fish cake was chewy and delicious, the sauce was fragrant and delicious, but the chili was too spicy”. Quoc Viet Nguyen: “The taste is different from other restaurants, the fish cake is chewy and sweet. The sauce is the best part. The minus point is that the seller is not very friendly”. Make delicious lemongrass grilled pork buns Pork marinated in soy sauce, fish sauce, sugar, and pepper and then grilled until fragrant is one of the ingredients that determine the deliciousness of Vietnamese bread.

Beef vermicelli combined with pork skin rolls, floating fat, crab cakes or beef balls… brings delicious flavors, awakening the taste buds of foodies. No need to spend time cooking, you can go to the following restaurants to buy takeout or order online and you will be served quality meals at home. Co Cuc beef noodle soup Every afternoon, Nguyen Van Troi market becomes a culinary paradise for many people. Here, Co Cuc noodle shop is popular with young people because of its eye-catching presentation. Vermicelli has a combination of lean spring rolls, tendons, and beef fat. The restaurant’s beef fat is the floating fat with a bit of meat on it. Lean ham is soft, not as big as pork belly. Diners commented: Nhan Do: “The broth is fragrant, sweet, and rich. Cha is delicious, the tendons are both soft and crispy, the fat is attached to each slice of meat, served with fresh vegetables, so it is not sick”. Hukha.foodaholic: “The broth is rich, sweet from the bones, fragrant with cilantro, lemongrass. The meat is stewed soft. The satay is crispy and spicy, but sometimes it goes stale if the restaurant is left out for a long time.” Ms Nhu’s beef noodle soup The shop attracts customers with beef noodle soup modified with floating fat. The pot of broth is smoky, fragrant, with a fancy layer of fat floating on top. The shop has beef and pork fat. Beef fat is soft, fatty, melts in the mouth, crispy pork fat is more chewy. When eating, diners dip a piece of fat with satay with lemon juice mixed with fish sauce. Diners commented: Lanwiththi: “This dish is a bit high in fat. Mixed bowl with encrusted, spring rolls, tendon, pork belly, floating fat. The floating fat has a light fat, but it’s tough to eat. The broth is rich. The price is good compared to the taste. downtown location of the restaurant”. Hukha.foodaholic: “She cooks Southern-style Hue beef noodle soup, rich but not strong in flavor. Soft and fatty beef fat enjoy with strangely delicious vermicelli, but will quickly get bored with those who don’t get used to it. I consulted online. The owner advises not to eat this dish often.” Hue Gia Hoi beef noodle soup The restaurant’s bowl of beef noodle soup stands out with pork skin rolls that are rarely found anywhere else. In addition, you can choose marrow or oxtail, sausage, beef balls, tendons, spring rolls, spring rolls or crab cakes… to make the meal more quality. Diners commented: Thu Huyen: “The pork skin rolls are fragrant, crispy outside, chewy inside. The broth is not too rich. Satay, fish sauce are combined harmoniously to increase the flavor”. Ansapsaigon: “Thick piece of beef, delicious yellow beef tendon, delicious pork skin rolls. The broth is just flavorful, not too strong of the fish sauce. The quality is okay in the price range”. Anh Duong Nguyen: “A bowl of vermicelli is priced at VND 44,000 including cartilage, tendon, ox tail, rare beef and pork skin rolls. If you order an extra piece of pork roll, the price is VND 20,000 / 4 pieces. The broth is rich in flavor. Those who have a light taste should enjoy it with raw vegetables, squeeze lemon and add satay.” Hue beef noodle soup 149 The beef noodle shop has a diverse menu with crab cakes, beef rolls, pork rolls, pork rolls, rare beef… The broth is rich, fragrant with lemongrass, with a slight smell. If eating at the restaurant, vegetables and prices will be available. For diners to buy, the shop prepares raw vegetables to eat. Diners commented: Thu Huyen: “The highlight of the special bowl of vermicelli is the 3 types of pork, beef, and crab rolls. It’s delicious and quite large. The taste of the broth is not too impressive. The shop actively serves large bowls, so you need to tell the staff. if you eat a small bowl”. Foodee_f97c27d8: “The vermicelli with spring rolls and rolls is as big as the reviews I read online but it doesn’t have any special taste, the broth is quite light. Staff attitude is not friendly. Price is high compared to quality”. How to make Southern standard beef noodle soup Southern beef noodle soup is a familiar dish of Vietnamese people. This recipe helps you have an attractive bowl of vermicelli with marinated beef.

Ingredients for green mango salad with dried squid 1 green mango
1 dried squid
50g peanuts (peanuts)
1 garlic, 2 chili, laksa leaves, 1 ginger and 1 lemon (depending on the acidity of the mango)
Condiments: Fish sauce, sugar, alcohol, cooking oil Delicious dish of the day: Dried squid green mango salad. How to make green mango salad with dried squid Dried squid is washed, dried, and lightly grilled on the stove. Wrap the squid in a paper, use a mallet to crush the squid until soft, then tear it into small pieces, marinate it with 1 tablespoon of white wine, 1 tablespoon of cooking oil, minced ginger and 1/2 teaspoon of sugar for about 15-20 minutes.
Peel the mango, cut it into thin slices, then cut it into small pieces. Ginger washed, smashed, minced. Roasted peanuts, peeled, pounded. Garlic peeled, washed, smashed, minced. Pickled laksa leaves, remove the root, wash and drain. Chilli washed, chopped.
Put the pot on the stove, when the oil is hot, add the minced garlic above and fry it until fragrant. Once the garlic is golden, take it out on a plate. Then add the marinated squid and fry until golden brown, take out on a plate lined with absorbent paper to remove some oil.
Mix salad dressing: 1 tablespoon fish sauce, 1 teaspoon sugar, minced chili can add a little lemon juice (depending on the acidity of the mango) stir to dissolve.
Put the mango in a bowl, add the fish sauce mixed above, stir well for about 2-3 minutes for the mango to infuse the spices. After the mango has absorbed the spices, add dried squid, peanuts, chopped laksa leaves, mix well, put on a plate and sprinkle fried garlic on top and enjoy.

Illustration Made with green beans, famous for their special delicious taste and high nutritional value, produced in An Thai region (Nhon Phuc – An Nhon). The reason it is called “Song Than” is because when making vermicelli, people often make vermicelli into pairs. Legend has it that the kings of the Nguyen Dynasty often summoned An Thai vermicelli workers to Hue to make vermicelli, but were unsuccessful because there was no water in the Kon River, so it was also called vermicelli “river of gods”. What makes vermicelli noodles different from other popular vermicelli noodles is that the noodles are made from mung bean flour instead of rice or wheat flour. That is why this specialty noodle dish of Binh Dinh has a unique delicious taste and high nutritional value. However, it takes up to 5kg of green beans to produce 1kg of vermicelli, but the price on the market is a bit high. Bun Song Than not only requires elaborate processing, but also requires meticulousness and precision when drying the noodles. The place to dry the vermicelli must be a sandy beach along the Con River and must be under the sun and light wind. The ideal time to make vermicelli is from March to June. And only when it is dried in the sun of the Con River, will the bright white noodles, chewy and delicious, be born. Illustration. Bun song lizard can be processed into many different dishes such as: vermicelli served with broths cooked from beef, pork or shrimp, or processed into stir-fried vermicelli. Because it is made from green beans, the vermicelli fiber is tough, when processing, it is not broken. Regardless of the method of preparation, the specialty of vermicelli but lizard still brings an indescribably delicious taste ready to satisfy even the most fastidious diners.

Never slip without jewelry and don’t use jewelry to prove wealth. Be knowledgeable about the style of jewelry you pursue. If you are not familiar, choose something simple. They always appear with accessories and never slip without jewelry. Pronounce it correctly Okay, don’t talk shit. The voice is just right and clear. A low voice is not that of an upright person, and a voice that is too loud is not that of a gentleman. Above all, absolutely do not swear. Elegance in speech, behavior, and actions. “Etiquette” The phrase sounds very heavy and old. Yet there was not a lady who did not understand the ritual. Learn, practice, and practice regularly. Don’t let yourself feel awkward about how to behave. Don’t let yourself be surprised when entering parties. There isn’t a lady who doesn’t understand etiquette. Invest in quality cosmetics It’s not an item where you can compromise on quality. Skin care every day – Make sure your nails are always clean and well-groomed. – Thin mascara is better than false eyelashes. – Daily makeup that is too bold can make you less elegant. Daily makeup is moderate and elegant. Hair is always neat and clean Simple is fine, but always dry. Learn to work with combs and dryers. The coat is a big thing that all Royal characters have in common. Mix & match wardrobe Princesses have to live in the public eye, so they can’t be lazy and can’t be extravagant. In order for others not to feel like they only have a few outfits to wear over and over again, they have to learn how to mix & match outfits. Always invest heavily in jackets, bags and delicately cut pants, basic white dresses, basic black dresses. Don’t overspend or buy too many t-shirts. In order for others not to feel like they only have a few outfits to wear over and over again, they have to learn how to mix & match outfits. Have a role model you want to be Both have been repeatedly caught inspired by the late mother-in-law – Princess Diana. When you need to make a decision, imagine what your role model would be like in this situation, how they would dress, and learn from that.

Illustration. Devil face fish (English name is Stonefish) also has many other names such as stonefish, lionfish … known as a fish with an extremely ugly appearance with very hard scales, looking rough, rough, the color is exactly like the dead coral reefs. This fish can only imagine its ugliness just by hearing the name. Devil face fish is classified as one of the most unique fish species, known as “the king of venom” on the ocean floor because it has extremely poisonous fin rays on its back. However, if you know how to cook, this fish becomes a super food and brings high nutritional value that many tourists are willing to spend up to tens of millions of dong to buy it. In China, this fish is also known as “Shitou Ngu” (fighting fish). They live in clean waters, delicious meat and very clean. This is also an easy fish to catch, just throw the net and there will be 1-2 fish that “automatically get into the basket”. The head of the devil face fish is much larger than the body, this fish is very common, they often live in ditches, rivers and streams. In those days, devil-faced fish were often used by Chinese rural people as food for… chickens and ducks. And at the present time, devil face fish has become an extremely luxurious dish. Illustration. Contrary to the unfriendly and extremely fierce appearance, the devil’s face fish meat is highly appreciated both for its deliciousness as well as for its nutritional level. Their meat is especially firm, chewy and naturally sweet. Moreover, this fish has also been studied by many leading experts and concluded that fish meat contains a lot of nutrients that are beneficial to human health as well as other fish species. Fish contains a large amount of omega 3, which helps the blood circulation process better, reduces the risk of cancer and cardiovascular diseases, and helps the skin to be more beautiful. In addition, devil face fish also contains a lot of calcium that helps in bone growth and regeneration. Although it looks terrible, the benefits that this fish brings to health are worth it for you to enjoy. In many famous tourist destinations, devil face fish only appear in the menus of seafood restaurants, but it is not easy to see. If the restaurant is lucky, you will have the opportunity to enjoy it, if not, visitors need to book in advance to be able to enjoy this delicious and attractive fish. Devil face fish with many attractive ways of processing To prepare this devil face fish dish is not easy at all. The first thing the chef will have to remove the rough skin on the outside of the fish head because its skin is tough and has many sharp fins, so this process needs to be done very carefully. The preliminary processing requires the chef to be meticulous and careful to keep the fish meat inside. Unlike many other fish species, the devil face fish requires a longer processing time because its meat has a certain firmness and toughness. Illustration. Grilled fish: Baking will help retain the full flavor of the dish as possible. If you travel to Nha Trang, travel to Phu Yen, travel to Binh Thuan and have the opportunity to enjoy this devil-faced fish dish but do not know how to choose the processing method, grilled fish will be a great choice. Visitors can freely create different dipping sauces to find the flavor they like best when enjoying this fish dish. Grilled fish with salt and pepper: It is also a grilled dish, but the devil’s face fish will be further modified to be grilled with chili salt, stimulating the taste of visitors and making you feel more appetizing. Grilled fish with salt and pepper has a fatty, juicy and chewy taste mixed with the spicy taste of chili salt that will surely make visitors fall in love with the first pieces of meat. Braised fish with curry bread: This way of processing devil fish is also chosen by many tourists when enjoying. The dish is seasoned according to professional recipes, making it more attractive than ever. Braised curry fish served with bread will definitely be a great choice for visitors to enjoy.

Pressed cake. Pressed cakes are sold “abundantly” on every corner of Hue, but the taste of the cake is not the same as any other shop. The cake is small but contains many special things: the greasy, chewy taste of the cake, the crunchy sourness of pickled papaya, the aroma of green onions, meat, eggs… Pressed cake is actually an improved filter cake, not fussy in processing. The main ingredients include filter powder and many different types of fillings such as eggs, dried beef, bacon, meat, etc., depending on the style of each restaurant. All ingredients are processed individually. The cake is pressed between two pieces of cast iron on a charcoal oven. In turn, put the filter powder into thin press and then add the filling to press again. Its name is also derived from this way of processing – pressing the dough in a cast iron plate. The fragrant aroma and the pleasant sound of the dough sizzling make diners waiting for the cake everyone wants to eat. Cakes are pressed or crunchy depending on the customer’s request. While waiting for the cake, the diners can make their own fish sauce, adjust the amount of spicy accordingly. Perhaps thanks to the time waiting for the cake to cook, adding homemade dipping sauce makes the dish even more delicious. The cake is more delicious when eaten hot and must be eaten with sweet and sour, laksa leaves, cucumbers, etc. The chewy taste of the filter powder, the fatty taste of the filling, and the freshness of vegetables and melons make diners eat forever until they eat. full but still not bored. In addition, pressed cakes also have a “dry pressed cake” version for customers to buy as gifts. Dry pressed cake at first glance, you will see it looks like an omelette but the ingredients and taste are completely different. Fat meat is spread evenly, add a little scallions and crunchy, served with very flavorful chili sauce. There is a very interesting way to eat dried pressed cakes that is to spread a little pate and chili sauce on the cake and sandwich it together. When eating, you will feel the crispy taste of the cake, the fatty taste of the pate, the spicy taste of the chili sauce.

The cuisine is rustic but attracts tourists from all over the world. 1. Fish sauce 584 Nha Trang The product is used as a condiment for marinating, seasoning and as a dipping sauce directly contributing to the flavor of the dish. To choose a good fish sauce, you should pay attention to the color of fish sauce. Bottles of fish sauce will be yellow-brown without cloudiness, do not choose fish sauce with gray-green color. If you want to check properly, you should put the fish sauce bottle facing the light source. 2. Mango Cake Nha Trang mango cake is made mainly from naturally ripe mangoes (mangoes are mainly grown in Cam Ranh, Cam Lam, Ninh Hoa). Mango cake should choose the type of yellow cockroach wings, not too dark black or bright yellow. The cake is soft, chewy, easy to tear. The surface of the delicious mango cake is smooth, slightly smooth but not too smooth. If it is too smooth, it means that the cake has been mixed with a lot of flour during processing. 3. Ninh Hoa spring rolls Ninh Hoa spring rolls include sour spring rolls and grilled spring rolls. You can enjoy grilled spring rolls on the spot, and spring rolls bought as gifts for family and close people. 4. Lemon chili salt If you have been to Nha Trang, you will surely know the thick green sauce used to serve with seafood with an unforgettable spicy flavor. When you taste it, you must see the harmony of flavors, the sauce has a characteristic thick and spicy consistency. 5. Nha Trang fish cake Cha Ca is a famous specialty in Nha Trang, so you should buy it as a gift after traveling, because it is the crystallization of fresh fish such as sardines, mackerel, boneless cod or has little bones to make up. The fish cakes are delicious, soft and slightly chewy. Fish cakes are divided into 3 types: fresh, steamed, fried. Delicious fish cakes when eaten will have a sweet taste from fish meat, slightly chewy and crispy, when chewing, there is no dry feeling, no friable and residue. Delicious fish cakes will have a natural toughness due to being pounded for a long time and evenly. 6. Dried Seahorse Seahorses are often sold in pairs of equal sizes. You can buy a male – a female or by kilogram. Seahorses are divided into many sizes with different prices. Good quality seahorses, when dried, must have a ball, have a light aroma, and have no strange smell.

You can add this nutrient-rich food to your daily meal with spicy fried calamari. In addition to eating with rice, this is also an extremely mouth-watering snack, a “drinking bait” that cannot be better for husbands. How to make spicy fried calamari is not difficult. Resources: – 500 gr of ready-made scad fish thác – Green onions, purple onions – Horny chili, hot chili -Condiments: Sugar, pepper, seasoning Processing: – Onions washed and cut into small pieces. – Red onion peeled, smashed, minced. – Put the fish meat in a bowl with 1 tablespoon seasoning, 1 teaspoon pepper, 1/2 teaspoon sugar, 1 tablespoon red onion, 1 tablespoon green onion, minced garlic, 1/2 teaspoon minced chili and then use a spoon several times for the fish cake to absorb the seasoning, chewier and more delicious. -After the fish is finely fried, roll the ball and then flatten it, put it on a plate to prepare for frying. Note that you should apply a thin layer of oil on your palm so that when you roll the fish ball, it will not stick to your hand. – Heat oil on medium heat. When the oil is hot, put the fish cakes in and fry them until golden on both sides. When frying, it should be turned over often to cook the fish evenly and not burn. When cooked, remove to a plate lined with paper towels to absorb oil. Fried calamari, hot and spicy, with a characteristic aroma, served with chili sauce, you just want to eat it non-stop. Minh Hoa (th)

1. Cardio Tabata Boxing: Improving cardiovascular health Do not mistake these kicking moves for just men. Cardio boxing not only gives women a slim body but also improves cardiovascular health effectively. If you are looking for a short workout that can be effective quickly, Tabata Boxing cannot be missed. 2. Boxing Home: Toned the whole body No need to spend much time going to the gym and the support of many equipment, synthetic boxing exercises at home on channel Fitseveneeleven will help women nurture a perfect healthy and beautiful body. By using the full strength of the body in each rhythmic movement between boxing stances and squat movements, push-ups … you will get the solidity you want. 3. High-intensity Boxing: Burn more calories Intense boxing is an effective method of reducing your body’s calorie intake. On average, women can burn about 400 calories in 1 hour of exercise, for professional trainees it can be up to 800 calories. There’s no reason ladies refuse to have this immediate effect. 4. No-equipment Boxing: Train toughness and endurance Boxing exercises on the Class Pass channel is a combination of heart rate and fitness to enhance cardiovascular health and relieve stress and pressure for trainees. Not only stable in mental health, physical movements such as push-ups, boxing, stride … included in exercises also help the body to be more resilient and train itself to withstand great pressure for exercises. Exercise requires more stamina. 5. Cardio Barre Boxing: Improves physique significantly Cardio Barre Boxing is a high intensity full body exercise, combining boxing and ballet. Barre’s exercise structure gives the practitioner an excellent dancer body: slim, toned with ideal laps. It does not require you to be experienced or excellent physically, just practice under the guidance of coach Lindsey Bomgren, you will soon see the curves you have dreamed of with 30 minutes. everyday. 6. Kickboxing Circuit: Burn excess fat in the most stubborn body areas If you feel helpless with stubborn excess fat, then give up. Coach Joanna Soh with more than 10 years of experience will reveal the secret to burning fat with simple kickboxing exercises. With only 30 minutes of exercise, Circuit Workout burns excess fat and makes muscles in the shoulder blades and calves firmer. 7. Pilates-Boxing: Improves spine Pilates Boxing is a training method that combines a series of exercises to increase muscle strength and improve health. This combination of pilates and boxing exercises is specifically focused on protecting the lower back, helping the practitioner re-adjust the disproportionate posture, as well as have a slimmer body. 8. Full-body Barre Cardio Boxing: Reduce stress Barre Cardio Boxing is an intense, but still doable, exercise for beginners, as long as there is a good foundation of fitness and endurance. Combining two small weights with traditional 45-minute kickboxing moves will help you dispel negative energy, worries and worries and reduce stress significantly. 9. Cardio Kickboxing and Core: Lose weight effectively and firm the core For those who are still headaches with their weight, Cardio Kickboxing and Core Workout will significantly reduce your weight in just 1 week. Just 11 minutes of training, Coach Sajeh said she has consumed about 150 calories. In addition, these exercises also focus on training the core of the body, helping you maximize capacity during exercise. Posts : Bao Tran

Businesses have difficulty when the Indian government suspends the license to import Wi-Fi devices According to Reuters sources, India delayed the approval of imports of Wi-Fi modules from China for several months. These include complete electronics like Bluetooth speakers, wireless headphones, smartphones, smartwatches, laptops, all of which contain a Wi-Fi module. The Wireless Planning and Coordination Agency (WPC) under the Ministry of Communications of India has suspended the license since November 2020. More than 80 applications from US, Chinese and Korean businesses are waiting. Even records from some domestic companies have the same fate. Tough stance on Chinese imports comes amid Indian Prime Minister Narendra Modi calling for stronger economic self-sufficiency. His policies have helped spur the assembly of smartphones in the country. Reuters sources believe that the latest move by the government to persuade companies to allocate more electronics production in India. However, technology businesses are faced with a difficult situation: production in India requires a large amount of capital and has to wait a long time to be profitable. On the other hand, the government has imposed import barriers that put them at risk of huge losses. In the past, India allowed companies to self-declare wireless equipment, making it easier to import. However, the invitation rule in March 2019 requires them to seek government permission. Although India is already the world’s second-largest mobile phone maker, analysts and technology experts say the country is not of enough scale or scale for big companies to invest. into manufacturing IT products and smart wearables. Watch out for Chinese technology The delay in WPC licensing also represents a strategy to reduce China’s influence on India’s technology industry, especially following last year’s border clash. This week, Modi’s government removed Huawei from the list of companies tested for 5G, while competitors from Europe and South Korea were allowed. Once 5G starts rolling out here, New Delhi is likely to ban carriers from using Huawei equipment. In 2020, US businesses such as Apple, Cisco and Dell will also be stuck in Sino-Indian tensions when Indian ports “detain” imports from China. At the end of 2020, India tightens papers proving the quality of Chinese goods, slowing down the process of importing iPhones. Currently, once they have obtained the proof of quality, they are stuck at another gate, which is the WPC. Du Lam (Reuters)

This is the oldest and most famous popular mixed jackfruit restaurant in Da Nang. (Photo: Internet) According to Mong, he opened a sidewalk shop right in front of his house since the 80s, selling all kinds of finished products and sticking with jackfruit dishes until now. With only a couple of three sets of plastic tables and chairs placed along the alley, a few sets of tables are temporarily placed in the small house, but the shop is always full of customers. With more than 30 years of selling popular mixed jackfruit in a small alley in the heart of Da Nang, the 70-year-old old lady makes diners absolutely satisfied with her skill of seasoning seasoning for her traditional jackfruit dish. Close-up of jackfruit tray mixed “ten thousand people love”. (Photo: Internet) This mixed jackfruit shop does not have a signboard, but many people call it with a very cute name: Jackfruit mix “Ba Gia”. (Photo: Internet) The shop is open all week, from 15:00 to 22:00, but it is always full of people. The number of passengers in and out is crowded, even many people have to line up on motorbikes because there is no space to leave the car. Especially during peak hours, diners have to squeeze their feet to get a seat and just a minute of hesitation you can be robbed of the last remaining plastic chair … The shop is always crowded. (Photo: Internet) It is very rare to see a table or chair left in the house and on the street. (Photo: Internet) Da Nang people like to come here because the mixed jackfruit dish is not only delicious but also cheap, especially affordable for teenage guests who like to snack. Every afternoon, students at the university “urgently” come, the girls of an elementary school in front of the restaurant often visit the “old lady” to enjoy this famous mixed jackfruit dish. Buyers have to wait a long time to buy a mixed jackfruit dish. (Photo: Internet) This mixed jackfruit shop makes many generations of Da Nang “addicted”. (Photo: Internet) Although this year is 76 years old, but Mrs. Mong is still very lucid and agile. From choosing ingredients, mixing jackfruit, seasoning … all are neatly handled by her skillful hands. Seeing her hard work, her two daughters also helped her mother carry the calf. Her hands were quick, she took some boiled jackfruit, some pork skin, vegetables, chili sauce … put in a bowl and mixed well. Just sitting and mixing the jackfruit for guests, she just shared: “ This shop I have opened for a long time, said that the shop, at first, only made a small table placed in front of the gate, gradually overcrowded, she bought more tables, more chairs … but the shop has been the same for decades. My children also told her to rest so they could do it, but it would be annoying if I didn’t do it … My children also mixed up a few times, but they all let go because they could not make it in time for the customers. She got used to it faster, so I could just sit and let the children carry her calf .. . “. All stages of making this famous mixed jackfruit dish are made by Ms. Mong by hand. (Photo: Internet) The main spices to create a deliciously mixed jackfruit dish. (Photo: Internet) The delicious, sweet, fatty and aroma of the spicy, salty, and delicious mixture of this jackfruit dish will surely conquer even the most demanding diners. (Photo: Internet) Looking at the crunchy jackfruit dish, absorbing the tower, perhaps anyone can hardly resist it. (Photo: Internet) This jackfruit shop has been famous for 30 years because it has its own secrets. According to Ms. Mong, up to now, the cooking stage is still done by her own hands with her own formula that makes jackfruit not acrid, not mortar, but must create a sweet taste of jackfruit. Pig skin must also choose a skin that is both soft and supple. Plus the spices carefully tasted by her, creating a very rich mixed jackfruit dish, both chewy and very distinctive. Jackfruit is often served with grilled rice paper. Each dish of mixed jackfruit is priced from 5,000 to 10,000 VND. (Photo: Internet) The prices here are also very soft and affordable for students. (Photo: Internet) The “Ba Gia” mixed jackfruit dish that has been branded for a long time in Da Nang, many diners every time they come to the tourist city take advantage of their visit to try, is also a very unique way to experience street food. unique.

Sturgeon is a food with high nutritional value. Sturgeon has always been mentioned as a food with high nutritional value, easy to absorb and digest. Tough sturgeon meat, containing high nutritional content, should be processed into many attractive dishes such as salted sturgeon, sour soup, braised banana beans, sturgeon hot pot or grilled sturgeon … But for those For followers of the salad, to fully enjoy the original fresh taste of sturgeon, sturgeon salad is the number 1 choice. Sturgeon salad is the same way as other fish salad, the difference lies in the processing stage and the taste is lighter, easier to eat, so it is suitable with the taste of most diners. How to prepare sturgeon salad is also very simple, but to have enough taste and nutrients, we need to have certain knowledge about sturgeon species and that is also the secret to help us get a delicious sturgeon salad. right tune. Mr. Nguyen Huy Luc, chef of Turtle restaurant, Tien Yen town, Tien Yen district, shared: Sturgeon does not have bones like other fish but only cartilage. In particular, sturgeon have a viscous layer on the outside of the skin. To remove this viscous layer, we need to prepare a pot of boiling water, add the whole sturgeon to nine layers, then use a brush or towel to wipe off the oil. Next, we filter the cartilage lines on the sides of the abdomen with a knife and then the fins, cartilage on the back. Cut off part of the tail to make it easier to fill. Cut the sugar on the top to make it easier to separate the meat. Make a fish fillet by slitting the flesh on each spine. So we have separated the flesh from the bone cartilage. Finally, cut the fish meat into pieces and filter the meat and fish and remove the skin. Sturgeon is served with vegetables and mustard sauce. To keep the fish fresh and delicious, the thinly sliced ​​fish will be placed on an ice-coated plate. And for sturgeon salad, in addition to the main ingredient that is sturgeon, it is indispensable to serve vegetables such as: pineapple, green banana, carrot, fresh chili, ginger … and herbs. When eating, we can dip fresh fish slices in lemon juice so that the acid in the lemon will re-ripen the fish, and at the same time help the fish become sharper and more crunchy. All vegetables and fresh fish slices are wrapped in spring rolls with mustard soy sauce, the feeling of biting a mustard-flavored salad is sticking to the eternal nose and then enjoying the fresh taste of the fish. mixed with vegetables is very delicious without being fishy.

Braised beef noodles Braised beef is often prominent with a thick broth. Beef comes from all kinds of lean, flank, dandruff, tendons … soft stewed with carrots, adding a little herbs and onions for a delicious taste. Diners can enjoy braised beef with noodles, noodles or bread. In addition, beef noodles is also a popular culinary version. Address: Truong Sa, District 3 Price: 60,000 VND Business hours: 6h30-13h and 16-21h A bowl of hot beef noodles is an ideal suggestion for you to recharge. Photo: Bokhotron. Diners commented: Elsa Diep: “Beef stock is rich in flavor, noodles are chewy and delicious, beef balls are quite big. In particular, other shops usually only have beef tendons, but this shop also has soft flower corn”. Sa Mum Mim Nguyen: “The broth is fragrant with herbs, soft corn, and the ham is fat and not greasy”. Roasted duck mixed noodles, char siu With a harmonious combination of ingredients, mixed noodles are a street food that will stimulate your taste buds. In addition to the familiar noodle styles such as chili salt, peach eggs, mussels … you have the opportunity to change taste with roasted duck noodles, char siu and sauce with Chinese culinary flavors. Address: Le Van Sy, District 3 Price: 58,000-70,000 VND Business hours: 10-21h Roasted duck noodle, char siu is suitable for Chinese culinary devotees. Photo: Chuyencuaneo_. Diners commented: Chuyencuaneo: “Roasted duck and char siu are seasoned. The duck meat is tender, the skin is crispy, the inside is succulent. Chuyencuaneo is sweet and fatty. The noodles are chewy, crisp and the taste is not too salty. For many, suitable for the price. Comfortable space and enthusiastic staff “. Tebefood: “The meat is a bit chewy, the skin is crispy, if the shop is thinly sliced ​​it will be better. The dry dish is served with a cup of soup”. Hao Hao: “The pork belly is a bit fat, the duck’s thigh is rotated in the quadrant a lot of meat, not broken. The sauce is delicious and similar to the typical taste of the Chinese people that I used to eat in Singapore”. Noodle with duck Potato duck noodles impress the broth with a combination of herbs stewed with bone. After preliminary frying, duck is cooked in the broth until tender. The highlight is the chewy noodles, eye-catching yellow color, served with green vegetables, so it is not too tired. Address: Thanh Thai, District 10 Price: 45,000 VND Business hours: 14-23h Attractive pot of duck noodles with colors from a variety of vegetables and tubers. Photo: Mai Thanh Tung. Diners commented: Duc Phan: “Potato duck noodle has strong water, not pungent smell of Chinese medicine. The noodle is a bit small, but the meat is a lot, not fat. The sauce is perfect”. Mai Thanh Tung: “A popular restaurant, cool space, staff quickly cook up. Potty duck noodles here have many options for you to choose such as wings, thighs, head, neck … The broth is simmered for a long time. Naturally sweet and fragrant, faintly smell of Chinese medicine. The duck is rich in flavor, the meat is soft and juicy “. Crispy chicken noodles Fresh, chewy yellow noodles combined with crispy chicken, improved vegetables create a strange dish that attracts culinary devotees. The highlight is the garlic sauce or salted egg sauce that is mixed with the taste of the person eating. Address : Quach Dinh Bao, Tan Phu district Price: 38,000-45,000 VND Business hours: 10-22h Crispy chicken noodles attract customers by strange sauce. Photo: Citastyfood. Diners commented: Citastyfood: “Chicken is crispy, the inside of the meat is soft and moist with a salty, sweet and sweet sauce that is quite delicious. The soup is sweet. You should enjoy more kumquat tea for a complete meal”. Huynh Tran: “The menu is rich with all kinds of noodles combined with braised meat, wonton, crispy bacon, fish cakes … but the chicken noodles with garlic sauce and salted egg sauce are better than the rest. If you like, you can remind the staff to add more fat to make the meal more attractive. The shop is airy, clean, and the owner is friendly. Pasta Spaghetti (or spaghetti) is featured with chewy noodles, rich in sauces with traditional Southern European flavors. Besides the familiar minced beef sauce, do not miss the chance to change flavors with other special versions of pasta. Flavored beef & scotch egg noodles with crispy melted cheese egg wrap. Green curry noodles have a pungent flavor of chili and pepper, served with seafood, beans, eggplant … Tom yum seafood noodles have a characteristic spicy and sour taste, blending the fatness of coconut milk. . Address: Vo Van Kiet, district 5 Price: 35,000-78,000 VND Business hours: 10-22h Spaghetti with minced beef sauce & scotch egg is the most outstanding dish at the store. Photo: Ansapsaigon. Diners commented: Ansapsaigon: “The noodles are chewy, fragrant, medium-cooked. I prefer ketchup over tom yum. For special pasta dishes, you only need to add 6,000 VND if you want to upgrade to a bigger part. The plus point is the preparation time. The dish is not too long. The shop is spacious, the staff is enthusiastic “. Dô: “Although the shop does not have air conditioning, the space is bright and clean. Most of the taste is good. The typical dish not to be missed is the spaghetti with scotch egg. Car parking staff and attentive and enthusiastic service staff “. NNguyen: “I ordered to eat, so the serving size is not very attractive, quite a bit compared to the price of 62,000 VND. The quality of the dish is okay, the sauce is not much”. How to make a large pan of fried beef noodles for a home party The following recipe for fried beef noodles helps you and your loved one have a Korean meal. The dish is more delicious when the combination of kimchi and eggs is added.

Tsai Jui-hsueh (born in 1996, Taipei) is a famous hot girl on the Taiwanese social network (China) because of her beautiful appearance and sweet beauty. Possessing a beautiful number 11 belly, the beauty of Taiwan is considered as a “goddess”. It is known that Jui-hsueh is a girl with mixed blood between Tibetans and Uzbeks. Lovers often call her “angel” or “goddess of the north”. Currently, this beautiful girl has more than 618,000 followers on her Instagram profile and always has a very good amount of interaction. Not having an outstanding height of only 1m54, but Jui-hsueh always admires others because of her ability to mix “hack” with the top form. A supple body and a beautiful figure Jui-hsueh also thanks to her hard work. She is known as an actor and the famous Youtuber, receiving the love of many people, especially young people. Her gentle beauty many times makes people think she is a Korean hot girl, because her style is very similar to female idols in the land of kimchi. Hot girl born in 1996 used to live and work in Korea for a long time before. After that, she decided to return to Taiwan to find her own way and from here on her name rose quickly. The figure of “pepper”, but thanks to the diverse mix, she is always praised as “quality”. She has become a model for several fashion brands, appearing in youth magazines. Invite readers to watch the video: Hot 18-year-old Chinese girl makes people fall in love with her beauty as a goddess – Source: YAN News

Besides outstanding features such as low energy and negligible starch content, Glucomannan in konjac noodles is highly hydrated, so when eaten, the noodles pass through the digestive system slowly, helping people eat. Long-term satiety and delays the need to recharge your body. Therefore, konjac noodles are ideal food for people who are in the process of losing weight, dieting or needing to adhere to a low-carb diet (people with diabetes, people who eat keto …). Besides the use of food processing, konjac starch can also be used to prepare health foods or support pharmaceuticals for people with obesity, dyslipidemia, diabetes. In terms of taste, konjac noodles are a new gourmet choice thanks to their chewy, chewy, hard-to-crumble and easy to combine with many different spices. With the tradition of eating konjac noodles for centuries, the people of the country of the rising sun have created many types of this noodle and consider konjac noodles as one of the secrets of health care. Now, this product is also gradually popular in Asia and increasingly popular in the US and some European countries. In the domestic market, konjac noodles were not easy to buy in the past due to the lack of a suitable manufacturer and wide distribution system. The high-end nature of the product along with the expensive price is also a big hindrance to many interested people. The konjac noodles can be mixed salad, stir-fried with meat, eaten with soup, or simply dipped in fish sauce and many other dishes. In the North, Excook Joint Stock Company has invested in a factory with a modern production line to produce konjac noodles branded Vina Konnyaku. With the production goal to export to Japan and the US market, Excook’s factory is invested in a large scale, methodically meeting high food hygiene and safety standards, and has been certified ISO 22000: 2018. and HACCP. Currently, Excook is planning to penetrate into the domestic market to bring clean, healthy konjac Vina Konnyaku to numerous consumers at affordable prices. In the long term, Excook plans to develop konjac plantations in the northern mountainous provinces, creating more jobs for farmers, in line with the policy of high-value agricultural development.

Packaging Roll The envelope looks simple, but it combines all the flavors in the world: fragrant scent from raw vegetables, fresh chives to chewy vermicelli fibers and crispy skin. Dipping the envelope into the thin fish sauce, adding pickles to eat is delicious to know. The envelope saw it was so compact, but eating 2-3 books was enough to fit. The price is “low”, only from 5,000-7,000 VND / book, no wonder this dish is loved so much by many “snacking” people. Squid – the dish looks simple, yet addictive. This dish is very popular with office workers because it is fast, the price is “chestnut” but attractive. Banh mi commercial Simple, easy to eat and available for a long time, it is not too difficult to find a row of small commercial bread in Saigon. Accompanying tiny trade, the skin also “contributes” to create a charming chewy and lumpy charm. Although the skin makes up a relatively small proportion of the bread core, if it is lacking, the dish will lose the harmony in each taste level. Crispy bread, a chewy fat leopard must have something that is both chewy and neutral. And of course, pork skin is the “standard without needing” choice. Although it is just a “supporting character” in this dish, the pork skin still shines as bright as any ingredients. Broken rice If the grilled ribs are rich and delicious, the pulp from the rice hearing of the skin completes the flavor. It is no exaggeration to say that without skin, it will not be able to create the famous Saigon broken rice dish. No flashy, fussy, light brown skin just blends in each hot rice grain, silently smelling fragrant. Chan a little fat onions, fish sauce, bite more ribs, eat with a little chewy, that’s enough to fill your stomach. Simplicity and sophistication are what diners feel about Saigon grilled pork and pork ribs. For standard Saigon broken rice dishes, there must be a few pieces of shredded skin. Silkworm cake Silkworm cake filled with coconut milk is both fat and greasy, making people feel bored easily, so it is necessary to have skin to reconcile the flavor. The tare fiber together with the chopped meat is dried and drained, covered evenly on the surface of the silkworm cake bowl. Not only emphasizing more color to help reduce boredom, but the crunchy, fragrant, fragrant skin of the skin also enhances the flavor of this popular dish. Adding raw vegetables, fish sauce or a tiny commercial is a complete convergence of all factors that make people fall in love. Pork skin neutralizes the fatty taste of coconut milk, no wonder why this dish is not bored forever. Noodles Vermicelli is a type of vermicelli mixed with raw vegetables and some ingredients, depending on your preference, filled with fish sauce and enjoyed. Simple as that, but also enough for people to eat and satisfy their taste buds. Fresh and chewy noodles, mixed with fragrant rice, all absorbent fish sauce mixed with sour – spicy – salty – sweet flavors. Many people like to add crispy fried spring rolls, thinly sliced ​​silk rolls, so there’s an instant bowl of quality vermicelli. This dish is easy to eat so it suits all tastes even the most difficult. All the ingredients are cheap, but it creates a bowl of vermicelli that can’t be better.

Cows and other ruminants use microbes in their stomachs to break down tough fibers that cannot be digested by humans. Artwork: AFP. Accordingly, one of the largest dairy producers in the world, the Fonterra Cooperative Group, is using a cocktail branded “Kowbucha”, a well-known kombucha fermented drink, to see if it can reduce the anesthetic gas. -tane produced from 4.9 million New Zealand cows. Unlike most developed economies, New Zealand is heavily dependent on agriculture, especially cows and sheep. So while other countries focus on cutting carbon dioxide, New Zealand has a much bigger problem with gases produced in animal stomachs. “The ferment produced can have quite a large impact on digestion, not just in humans, but also in animals,” said Jeremy Hill, a scientific researcher at the Fonterra Cooperative Group. Kowbucha is one of the company’s options, and the company is also looking at other options including seaweed. The technology is still in the early stages of research and, like other potential solutions to treat methane emissions from cows, questions about how to implement it are and whether the farmer will have enough. affordability or not. But what matters for New Zealand is whether it reaches zero net emissions. Methane, made up of carbon and hydrogen, is 56 times more effective than the effects of CO2 to heat the Earth when measured over 20 years. The United Nations Intergovernmental Panel on Climate Change estimates that global methane levels need to be reduced by 40-45% by 2030 to be able to limit global warming to 1.5 degrees Celsius. . What’s more, because methane has been in the atmosphere for only a decade, reducing it can yield a relatively quick victory over CO2, which has been around for centuries. The Global Methane Assessment, to be released next week, shows that curbing man-made methane emissions at 45% by 2030 will drop by almost 0.3 degrees Celsius. global warming in the 2040s, preventing more than a quarter of a million premature deaths. But the scientific approach to reducing the emissions from cow digestion is much more difficult than to limit other methane emissions, such as oil and gas field outbreaks or leaks from fields. bury. Cows and other ruminants use microbes in their stomachs to break down tough fibers that cannot be digested by humans. Therefore, suppressing the methane they generate requires adjusting the biology and physiology of the animal. Like the Kowbucha solution, Fonterra is working on using red seaweed to suppress bacteria. The company partnered with the Dutch Royal DSM NV Nutrition Company to accelerate the rollout of Bovaer, a synthetic feed supplement that has been shown to reduce methane emissions by about 30%. The company, which has an annual $ 72 million research budget, has also researched the development of “climate-smart” cows whose stomachs release less methane, as well as research to develop vaccines. But producing climate-friendly cows takes years and vaccine development is “very, very difficult,” Hill said. Seaweeds, which have attracted a lot of attention in recent years, are difficult to eat in grassland animals, species that do not like the taste and may have safety problems with substances such as bromoform, A toxic chemical found in small amounts in ocean plants. Dairy companies are under increasing consumer pressure to reduce livestock carbon emissions, according to Dan Blaustein-Rejto, director of agriculture and food at Breakthrough Institute, an environmental research organization. Creating more climate-friendly products could allow them to gain an edge and could help fight competition from a growing number of alternatives, such as oatmilk, sandwiches. Vegan meats and other plant-based alternatives. If successful, the New Zealand efforts could serve as a test case for the global livestock industry, especially countries like Ireland and Brazil that rely on ruminants for a share of export revenue. . But the Climate Change Commission says technologies under development cannot be considered to meet the interim goal. Harry Clark, commissioner of the Climate Change Commission, said: “The silver bullet (referring to the easy, quick-PV solution) for dairy technology has only been taken into account for the past 12 years. It hasn’t worked yet. “

While Vietnamese beef is sold at traditional markets for between 250,000 and 350,000 VND / kg, Australian beef sold in supermarkets or import shops has a price of between 350,000-800,000 VND / kg, on the internet market, Australian beef core is being sold at startlingly cheap prices, only 120,000 VND / kg. Saying the reason why the price of Australian beef is cheaper than the price of pork on the market, the traders of this commodity said that because they import large quantities in containers, the price is cheaper, especially this occasion is discharging the warehouse to import new batches. so the price is also much lower than before Tet. But Mr. Tran Minh Phu, owner of a chain of 10 food stores, said on Dan Viet Newspaper, this is Indian buffalo meat or sow pork that is enchanted into beef for profit. This type imported to Vietnam only costs 30,000-50,000 VND / kg, has a color and taste not much different from beef. The truth is cheap Norwegian super brick crab Cheap Norwegian brown crab super cheap frozen goods Recently, the Norwegian brick crab (Norwegian brown crab), which is considered a high-end seafood line in the world, has recently been sold for only 290-350,000 VND / kg, half the price of Ca Mau crab. Because of the cheap price, Norwegian brown crabs were massively bought by housewives. However, according to the knowledge and life, the cheap super-brick Norwegian brown crabs are frozen, no longer chewy, fragrant, and sweet like fresh crabs. Cicadas cost half a million VND 1kg, crab prices increased Cicada is a popular dish in many rural areas. Recently, this dish has suddenly become popular, becoming an expensive specialty that many people seek to buy. According to a survey by PV Dan Tri, 1kg of cicadas is for sale at prices ranging from 300,000-500,000 VND / kg, if customers want to buy a lot, they must order a few days in advance. Meanwhile, in Nghe An, the price of copper crab is currently increasing. Traders buy crabs from VND 50,000-70,000 / kg. Seeing high prices, many people in Yen Thanh district rushed to catch crabs to sell. Watermelon price increases in Binh Dinh Dan Tri newspaper said, traders buy watermelon in Binh Dinh for 6,000-7,000 VND / kg. This is a price that farmers are quite profitable so melon growers are very excited, no longer worry about “rescue”. In Binh Dinh, watermelon is an unplanned crop and is not encouraged to grow because the output is not stable. The area of ​​watermelon planted in this province is up to thousands of hectares every year. The concern is that watermelons in Binh Dinh are rarely sold in the domestic market because they cannot compete with watermelons grown in the South. Therefore, the output is mainly based on the Chinese market, so the price is unstable. Air conditioning, fan, luxury TV sharply discount In order to attract the attention of pedestrians, many supermarkets and electronics centers in Ho Chi Minh City have brought air-conditioning products, air-conditioning fans to the pavement, and hung promotional banners, up to a discount. 50%. Customers who buy air conditioning at this time do not have to pay fees for materials and installation. Some electric supermarkets display air-conditioning fans at the entrance to attract customers Meanwhile, in the North, just in the early summer, many electronics stores and supermarkets have launched promotions, great discounts, especially with air-conditioners, air conditioners, refrigerators, … Air-conditioning fan models of familiar brands such as Kangaroo, Saiko, Sunhouse, Sowun, … are discounted by half, only 1.8-2.5 million VND / product. Electronic supermarkets are also launching many promotions for television products, in which, luxury TV models are reduced up to 50% of the selling price to push inventory, outdated. Foreign goods poured in, cashew nuts dropped in record prices In the first three months of the year, Vietnam imported 539,000 tons of cashew nuts with a value of up to 839 million USD, up 174.2% in volume and 171.5% in value over the same period last year. Particularly in March 2021, cashew imports increased sharply, up to 300,000 tons, worth $ 490 million. Meanwhile, domestic cashew prices are falling sharply, gardeners face the risk of loss of income. At present, the price of cashew nuts in Binh Phuoc is reduced to only 21,000-23,500 VND / kg. In Dong Nai, the price of fresh cashew also dropped deeply. South Australia lobster costs nearly tens of million / unit still expensive South Australia lobster has a beautiful red color, large weight, from 2-5 kg ​​/ head. Recently, this is one of the items that many customers are looking to buy. South Australia Red Lobster. At some seafood stores, South Australian lobster has a selling price of 2-2.5 million VND / kg. Due to the nature of farming and fishing in the wild, Australian lobster is of high quality. This type of shrimp has firm, sweet meat and is rich in nutrients. ‘Stork’ presses rice prices, farmers like ‘sitting on a fire’ According to Dan Tri Newspaper, these days, farmers in many localities of Soc Trang province are very anxious because the rice has been ripe but cannot be sold because the price “plunges” suddenly due to the situation of “storks” of forced manipulation. rice prices. Mr. Nguyen Van Khuyen (a farmer living in Thanh Tri district, Soc Trang province) said that many local farmers do not sell ST24 rice to “storks” and traders because the price of paddy is only 6,000 VND / kg, a decrease of 1,000. VND / kg compared to half a month ago. At this price, people will not earn much interest. Ca cuong costs 3.5 million / kg still expensive Ca cuong looks like a cockroach In the past, such insects as crickets and stink bugs were once popular with many people, but now families have the opportunity to hunt for ca cuong. Looking at the appearance, Ca cuong looks like cockroaches. But because the body carries rare essential oils, so many people prefer to buy Ca cuong. Despite the expensive price, up to nearly 4-5 million VND / kg, many people are willing to spend money to buy more flavor for the dish. In addition to whole fresh Ca cuong, the products extracted from Ca cuong are also quite expensive, although the price is not cheap, such as: whole tomato fish sauce (soaking 10 males) 500,000 VND / bottle, tomato essential oil. stalk 300,000 VND / bottle, Ca cuong wine 1.2 million / 2 liter bottle. Rushing to travel April 30 to May 1: Aviation “burned” tickets, tour companies closed On April 30 to May 1, people all over the country rushed to travel, the demand for air tickets skyrocketed. Although the airlines continuously increase the load on the travel routes, many newly opened flights have sold out. For the railway, the holidays April 30 and May 1, train passengers also increased strongly. To serve the people, in addition to the 3 pairs of Thong Nhat passenger trains that run daily, including SE3 / SE4, SE5 / SE6, SE7 / SE8, the railway industry organizes more trains to Da Nang. According to travel companies, up to this point, a number of famous tourist destinations such as Ha Long, Sa Pa, Ly Son, … customers have fully booked the service. Some units also close the book, lock the tour from April 30 to May 1, not receive more guests from last week. Hanh Nguyen (Synthetic)

Pole-21 increasingly asserted its place in the Russian military. (Source: Top War) Shield against potential hazards Pole-21 is resistant to high-precision weaponry and other enemy systems using the satellite navigation system. The mission of this combination is to jam and suppress signals from the navigation satellites. In addition, they can accurately detect the enemy’s coordinates, missiles, bombs, aircraft … and handle other assigned combat missions. The weapons complex consists of R-340RP signal reception poles, including the control equipment and interfering antennas, capable of suppressing radio signals at a minimum range of 25km. The combination is capable of suppressing signals from all current navigation systems. The R-340RP antenna stations are mounted on cell towers that are installed at a suitable height or mounted on car chassis with a basin module. Compatibility with various power sources guaranteed. Each pole consumes up to 600 watts of power. Communication between the composite’s components can be maintained through the radio. Therefore, during the installation process it is possible to use GSM antenna as a backup. Pole-21 can be deployed and installed in large numbers over a large area, depending on topography and topography. In favorable areas, a “dome” consisting of 100 antenna columns allows coverage over 22,500 square kilometers. Distribution of Pole-21 In August 2016, Russian media reported that the Pole-21 system was officially preparing to be put into service for the military. In November 2019, the Russian Ministry of Defense announced that Pole-21 had transferred to an electronic warfare unit from the Central Military Zone in charge. Shortly thereafter, in early December 2019, some sources said that the Ministry of Defense continued to deploy the Pole-21 system at base 201 of the armed forces in Tajikistan and operated in alarm mode. In January 2021, the Ministry of Defense announced that by the end of this year, the Central Military Region units would receive 10 additional Pole-21 complexes. These products will be delivered to deployment units in Urals and Siberia. Moreover, Russia also recently officially announced the Pole-21’s presence at the Tartus base in Syria. This system, which works in conjunction with other modern air defense systems, is used to counter potential raids and to prevent potential adversary attacks. In addition, experts from the 49th Army of the Southern Military Region used the Pole-21 combination in training activities. It is known that in the exercise, “Pole-21” mainly confronted the enemy drones. Future protection system The Russian Army Base 201 is the first unit to use this combination. In early January 2020, the system officially worked covering residential areas, armory and locations of important Russian air defense complexes. Through recorded reports, the use of Pole-21 combination in different exercises has brought many positive signals. These products are used independently, or in combination with other electronic warfare systems, completely convenient and effective. In October of last year, Central Military Region troops combined with the “Zhitel” jamming station succeeded in destroying UAV communications. In Tartus, with support from Pole-21, the Ratnik complex. -Kupol suppresses the signals for navigation and control channels. The recent drills in the Southern Military Region demonstrate the Pole-21 system’s capabilities to operate in the reconnaissance and attack lines of the combined armed army. Electronic warfare units act as part of the battalion-level tactical group and protect them from reconnaissance drones. The transfer of the Pole-21M serial electronic warfare system to the military has only started in mid-2019 and was received by subdivisions. It is known that the production and supply of these equipment will continue to develop, of which the Central Military Zone will receive 10 new complexes this year. In the past, the Pole-21 complex has confirmed their ability in trials, as well as their potential in the framework of various scale exercises. In particular its ability to interrupt enemy navigation, interrupt mission execution and ensure the protection of its facilities has been repeatedly demonstrated. It is easy to see that the Pole-21 unit, with all its proven advantages, deserves to be an excellent external signal suppression system, which completes the task perfectly. thanks to its high technical characteristics and mobility. In addition, the principle of preventing satellite positioning is consistent with the current development trends of the military and weapons. (According to Top War)

Vegetarian stir-fried dried radish: This delicious dish from dried radish is soft, chewy, chewy, and fragrant, and eaten with white rice is sure to make the whole family love it. To make the dish, you soak the dried radish in water for about 15 minutes. Then, rinse with water and let dry. Chili and ginger washed and chopped. Place the pan on the stove, add a little oil. When the oil is hot, add the ginger and chili to the island quickly. Next, you add the radish and stir-fry, add oyster oil, soy sauce, sugar to taste. Stir well so that the spices are evenly absorbed into the radish. When you see soft ripe radish, tighten it, turn off the heat and scoop out to enjoy. Dried radish with beef: Stir-fried veggie dried radish is delicious, but if you add a little beef you will have a nutritious dish right away. Dried radish soaked in water until soft, then picked out and rinsed. The beef is washed and sliced, marinated with a little seasoning powder and broth for about 15 minutes. Note to make the meat softer, you can add a little oil. Onions are peeled, washed, and sliced ​​long and thin. Carrots peeled, washed and sliced. Garlic peeled, minced, celery and leeks, washed and sliced ​​to taste. Prepare a saucepan of hot oil on the stove, add the garlic to the fry, then add the beef and stir-fry, then pour out the plate. Next, you put the radish in the pan, add a little oyster oil to make the dish more flavorful and fry for about 5 minutes. Then, you put the carrots, onions and sauté for about 1 minute. Finally, you put the beef separately before with celery, leek in the pan, stirring all the times to turn off the heat. Dried radish with eggs: Dried radish soaked in water until soft, picked out, washed and drained. Next, the wood ear fungus is also soaked until blooming, then rinsed and sliced. North the pan on the stove, when the oil is hot, add the garlic to the aromatic yellow, continue to stir-fry the radish, add spices to taste, stir well. Finally, break the eggs into a bowl, beat them well and then pour them into a pan and stir quickly for 1-2 minutes for the eggs to cook. To make the dish more fragrant and eye-catching colors you can add a little chopped scallions. Sweet and sour dried radish: Dried radish is boiled to make it soft. Next, you remove the radish and drain it. Then, put the radish in a bowl and marinate with 2 tablespoons of brown sugar for about 15 minutes until the seasoning is evenly absorbed. Next, you add vegetarian fish sauce, vinegar and chili to the bowl of radish and mix well for about 10 minutes. You taste it, if you find that the dish has enough sweet and sour taste. You can adjust the seasonings to suit your taste. Dry radish salad: This dish is both chewy and crunchy, really suitable for family meals. Dried radish boiled in boiling water, then rinse it with boiling water to cool, squeeze it out, use chopsticks to drain the water. Roll the ear to a plate, wash herbs, coriander, hot peppers, and drain. Roasted peanuts, peeled, crushed. Dried radish is then mixed with spices including soup powder, the main noodles are so absorbed, for a teaspoon of fish sauce is mixed to taste, taste. Then add the sugar to the mix to make it rich, while the hot peppers and the lemon juice are squeezed. After a while you mix until it is well absorbed, season the radish to taste, sweet and sour just enough. For a little crushed peanuts, mix the radish well, then add a little chopped herbs. Put the spring rolls in, mix well, add sesame seeds, herbs and mix again and enjoy on a plate. Photo: Internet. Invite readers to follow the video “Homemade Snacks From Sweet Potatoes”. Source: Youtube.

Recently, MC Nguyen Cao Ky Duyen released a series of photos of the muse, showing off her sexy body, making many admiration. Sharing the same set of photos, Ky Duyen wrote: “You come to me like a dream / Bring your soul to the sun, a poetic idea / Give your heart warm lips / Give your lover drunk to worship / You come to me like a dream apricots / Butterflies lull the grass, the wind is blowing / Clouds are buried in nostalgia / Sun seeds are carefree ”. In the photo, Ky Duyen chose a two-wire dress indifferently, showing off her sexy chest, attracting all eyes. After 1 day of posting, the female MC’s photo set attracted nearly 30,000 likes and more than 1,000 comments and shares from the public. At the age of U60, MC Ky Duyen still possesses a radiant and vibrant look. On her personal page, she regularly shares her life with fans. Ky Duyen did not forget to share a few moments of her two angels. In order to have a young and long-lasting appearance, Ky Duyen once shared on YouTube personally: “Please answer briefly, wanting to keep my body slim is easy. Eat less and eat right. Practice more and practice regularly. “She absolutely does not eat sugar, fat and carbs. And she also uses dietary supplements, which help to preserve beauty. Ky Duyen is also an active person and encourages people to practice yoga to maintain the flexibility and softness of the body. She once shared, the pillow story is also a secret to healthy body and spirit, an effective method of beauty with little attention.

Resources: Chicken heart 300 gr Bamboo shoots 500 gr Minced garlic 2 teaspoons Minced ginger 2 teaspoons Lemon leaves cut 5 leaves Cilantro 1 a little Cooking oil 1/2 tablespoon Oyster oil 3 teaspoons Common spices 1 little m (seasoning seeds / pepper / sugar / salt) Making: When you buy the bamboo shoots, you remove the hardware cover and scrape it off, then rinse it about 3 to 4 times with water to make it very clean. Slice the bamboo shoots into bite-sized chunks and soak them in diluted salt water. Soak for about 4 hours, then put bamboo shoots in a pot and then boil it, take out and drain. The chicken heart purchased to squeeze salt carefully to remove all dirt and odor. Then, wash it thoroughly and cut into thin pieces. After preliminary processing, the chicken heart is marinated with 1/2 teaspoon of pureed pepper, 2 teaspoons of seasoning seeds and 1/2 teaspoon of sugar for about 5 minutes. Put 1/2 tablespoon of cooking oil in a pan and then put it on the stove to set on high. When the oil is boiling, add the ginger and garlic to the island until it smells and turns yellow. Next, add the marinated chicken heart and stir-fry. Stir fry until hunted again. When the heart is tightened, add all the bamboo shoots to the island, then season with 3 teaspoons of oyster oil and 1/2 teaspoon of seasoning seeds and fry for about 5 minutes. After 5 minutes when the ingredients have absorbed evenly, turn off the heat and put the sliced ​​lemon leaves in the stir fry, and turn off the heat. Bamboo shoot soup with ribs Resources: 400g baby ribs 200g of sour bamboo shoots 1-2 tomatoes Scallion, salt, sugar, seasoning seeds, fish sauce, dried onion. Making: Cut young ribs to taste, boil the pot of boiling water to boil the ribs to remove impurities. Tomatoes washed, add areca zone. The mangosteen washed thoroughly with water, cut into short pieces, and drained. Scallions washed, chopped. Put the ribs in the pot and add a little salt, cover with cold water, bring to a boil. Heat a little aromatic onion oil, stir-fry the tomatoes. Add the sour bamboo shoots and stir-fry, season with a little salt and sugar, cook for 5-7 minutes. Add the young ribs and the broth to the pot, bring to a boil, and taste the spices to taste. Turn off the heat, add chopped scallions, scoop into a large bowl to use as a soup with rice or noodles. Beef stir-fried with fresh bamboo shoots Resources: 200g beef 500g of fresh bamboo shoots 1 handful of scallions, Chinese scent, ginger, garlic, chili, purple onion Spices: Seasoning seeds, soup powder, fish sauce, oyster oil, cooking oil Making: Step 1: First, take fresh bamboo shoots and slice them into large, medium-thick pieces, then put them in a pot to boil. Step 2: With green onion and chopped Chinese scent, chopped shallot, crushed garlic and ginger, chopped chili. Step 3: Take the beef with a little garlic, then add 1 teaspoon of seasoning seeds, add a teaspoon of oyster oil, a little cooking oil, and marinate for 30 minutes. Step 4: Next, take the bamboo shoots into the basket, let it cool, and then cut the bamboo shoots into small, long pieces. Step 5: Next, heat the pan, add the oil to the ginger and garlic, then pour the beef into the fry, turn on the heat, quickly turn the beef over, then pour into a separate plate. Be careful not to stir the beef for a long time, it will make the meat chewy. Step 6: Continue to fry onions and stir fry the bamboo shoots, add 1 teaspoon of seasoning seeds, then add 1 teaspoon of fish sauce, stir fry for 2-3 minutes to infuse the bamboo shoots. Step 7: Next, pour the re-fried beef into a pan of bamboo shoots, stir fry for about 1 minute. Step 8: Add the leaves, smells of the vessel and the chili to the pan, stir evenly, about 30 seconds, then turn off the heat. Finally, present your food beautifully and enjoy it with your family. Wishing you success with your freshly fried beef bamboo shoots. Duck cooked bamboo shoots Resources: Raw duck: 1 duck, weighs about 1 – 1.5kg
Fresh shoots: 500g
Fresh lemon: 1 fruit
Scallion: 1 small bunch
Fresh ginger: 1 bulb
Cilantro: 1 small bunch
White wine: 100 ml
Dried garlic: 1 bulb
Dried onion: 3 bulbs
Fresh noodle: 1kg
The commonly used tasting spices: cooking oil, salt, seasoning seeds, sugar, pepper …
Making:
Peel off 1 fresh ginger, crush, chopped and mix with ½ cup of white wine. After pre-processing duck meat, you use lemon and salt to rub on the whole duck body, both inside and outside many times, then rinse with water. Next, you get the ginger wine mixture rubbed on the duck body thoroughly to eliminate odors, finally rinse with water and then drain. After washing the duck, you chop it into small pieces to taste. If you have duck secretions, you can cut them into pieces, blanch the boiling water to remove dirt and help the blood coagulate into cubes.
Cut the duck into bite-sized pieces. Scallion picked root, washed, chopped. The scent of the vessel picks up the root, washed it, chopped it into small pieces. Dried onions, dried garlic, peeled, crushed, chopped. 1 fresh ginger, peeled, washed, sliced. North the pan on the stove with a little cooking oil, when the oil is hot, put the duck into a saucepan until the skin is less fat, the meat is firm and has a beautiful golden brown color. Pick up the duck in the sieve, drain the oil. Put the pan-fried duck meat in a large bowl, add about 2 teaspoons of fish sauce, 2 teaspoons of salt, 2 teaspoons of sugar, ½ of minced onion, minced garlic. Mix well to make the duck wet and soak the seasoning. Marinate duck for about 30 minutes, you can stir often when marinated to absorb the duck more flavor. Wash the fresh bamboo shoots, you put them in a pot to boil to remove the bitter taste, if you find the bamboo shoots still bitter, you can blanch the boiled water a few more times. Rinse the bamboo shoots in cold water for the bamboo shoots to cool, then tear the bamboo shoots into thin strips to taste. North pan on the stove with a little cooking oil, non-aromatic minced garlic, stir-fry bamboo shoots and then season with a little seasoning seeds to make it bold. Stir frying fresh bamboo shoots before cooking will help them absorb oil and spices, while eating crispy bamboo shoots is sweet and fragrant. You place a large pot on the stove, not fragrant the remaining minced onion, then add the duck meat and stir-fry, add sliced ​​ginger to fry with duck. Stir fry the duck until the meat is cooked and firm, then add the water to boil (the amount of water is suitable for the amount of soup you want to eat). Lower the heat to low-heat to make the duck meat soft, when cooking regularly, remove the foam to make the broth clear. Cook for 20-25 minutes, the meat is soft, you pour all the fresh bamboo shoots, slice the duck blood into the pot, and boil for about 5 minutes. Finally, tasting the spices you just ate and then simmer over the heat to keep it hot. TB (Synthetic) Photo: Collectibles

Quynh Nga’s practice Ho Ngoc Ha is one of the female stars who practice yoga the most in Vietnamese showbiz. She has repeatedly trained female stars such as Ngoc Quyen, Thieu Bao Tram many times, and performed professional yoga instructional videos. Practicing this subject for many years has helped Ho Ngoc Ha reach a high level and can easily perform difficult yoga poses. Yoga poses are difficult to perform easily by Ho Ngoc Ha. Thanks to hard work, Ho Ngoc Ha has a toned and seductive body. Just after two months of giving birth to the twins, the female singer quickly regained her hot body, without any excess fat thanks to the gym method. In addition, yoga is a subject that helps mothers of three children to balance their spirit and maintain a youthful beauty and supple body. Hot body after birth of Ho Ngoc Ha. Unlike many female stars, actress Quynh Nga chose flying yoga to help firm her muscles, while effectively burning excess fat. Thanks to flying yoga, she always maintains a slim and sexy figure with less strict diets. From the following Go home, The actress appeared more with a seductive image. The “crocodile princess” often wears deep-cut outfits showing off her fiery bust and sexy curves. Singer Bao Anh is also a female star with an endless passion for yoga. She can spend 30 to 60 minutes a day practicing. If she cannot go to the gym, the female singer is still hard at home practicing yoga. Bao Anh can perform difficult poses that few people can do. In addition, she also adheres to a strict diet, restricting carbohydrates to keep her body slim. Wearing tight clothing, Bao Anh shows off his whole body without any extra fat and “tiny” waistline.

Illustration. The mudskipper is also called a tree climbing fish because they can stay on land for a long time with exceptional respiration.Additionally, the mudskipper is more special than other fish in that it can dive 5 to 5 depths. 10 minutes or so high up out of the water. Sometimes we climb up the tree, squeeze it on the mangrove trunk. The mudskipper often burrows into the soft, wetlands, close to the edge of the water at the highest tide. The mudskipper often enters the cave when the water flows and feeds when the water is high. The fish’s food consists of mussels, shrimps, shrimps and smaller fish. Although the mudfish has an ugly shape, the meat is extremely delicious, the meat is sweet and soft, has no fat, and is tough. The dishes can be processed from mud snapper such as braised mudfish with pepper, soya sauce, grilled sardines, mudfish salad with pliers leaves, and grilled mudfish with salt and chili. To process the food, the mudskipper must be raw, if dead, the meat will be broken and fishy. For grilled fish, let the whole fish marinate with spices or chili salt to soak and then grill on the charcoal stove. Grilled or blasted in the style of grilled snakehead fish. Grilled fish is baked evenly, only one glaze is the aroma of fish. Grilled fish dish with sour and spicy tamarind fish sauce, sweet and salty, is very attractive to eat while breathing. Or you can eat with vermicelli or rice paper rolls with raw vegetables, eat very fragrant. The mudskipper can also peel the skin of pepper. Season the fish with a little soy sauce, sliced ​​ginger, a little oil, add a few slices of bacon, season with special spices, and more pepper, put in a pot of soil and then simmer the pieces of fish that are both fragrant and delicious. If you want to add more flavor, you can eat with star fruit, cucumber, bean sprouts, fragrant … In addition, mudskippers are also dried by people Ca Mau, Bac Lieu, Can Gio … are places where mudfish live a lot. When traveling to these lands, in addition to visiting the beautiful nature, this is a specialty dish that you should taste, without any regrets! Fish have a funny shape.

Seafood noodle soup Seafood noodle soup is favored by many diners because of its fresh sea flavor and sweet broth. Noodles with a harmonious combination of shrimp, squid, crab bricks, squid rolls with tofu, sweet corn and blood is a suitable culinary suggestion for your trip in Vung Tau. Address: Tran Hung Dao Price: 50,000 VND / bowl Opening hours of: 6h30-11h and 17h-20h Seafood noodle soup has a strong flavor of the coastal city. Photo: Fojossi. Diners commented: Fojossi: “Fresh and clean processed ingredients. I am impressed with yellow squid, rich in marine protein and toughness. The broth is rich and clear. Seafood, the shop also has crab vermicelli and shrimp “. Banh Beo Cup, Cake Filter Enjoy the typical dishes of Hue such as banh beo, filter cake or cha in the middle of the coastal city, giving you a new experience. Duck cake is made from rice flour. Each cup of cake has a delicious taste, nutritious and outstanding appearance with minced shrimp, roasted peanuts and a little scallion. The filter cake is attractive again with a crust made from soft, tough, and delicious meat. Address: Le Hong Phong Price: 3,500 VND / item Business hours: 14h-19h30 You have the opportunity to change taste with Hue cuisine during a trip in Vung Tau. Photo: Hukha.Foodaholic. Diners commented: Thu Huyen: “You can choose water fern cake filled with shrimp powder, onion fat, with bread crumbs or minced meat. The flavor is not too strong.” Quynh Nhu: “If you go in a group of 2, you will be suggested by the seller to order a tray of 12 cups of banh beo. Filtered dumplings and rolls are available for 10 pieces / plate. Shrimp powder, peanuts, crumbs and onion fat combine to create eye-catching colors Fish sauce is mouth-watering, with carrots and white radish shredded. quite small but suitable for the price “. Bread shumai Banh mi banh mi is a popular dish in Da Lat (Lam Dong). Visitors to Vung Tau also have the opportunity to enjoy their own bread, with a small commercial pan with warm broth for you to dipping. The ration is impressed by the rich meatballs, the broth is made from bone broth. Address: Ms. Huyen Thanh Quan Price: 32,000 VND / piece Business hours: 12am-20h Diners dab the bread in a hot pot to feel the full taste. Photo: Anhsngoo. Diners commented: Koobifood: “Each pan has 2 soft, melted little balls combined with the fried egg, which is quite firm. The sauce is rich, but a bit liquid, a little thicker to make the bread will taste better”. Pasta With the harmonious combination of many ingredients, mixed noodles are street food that stimulates the taste of many diners. In Vung Tau, you have the opportunity to sip crab noodles or Sichuan spicy mixes, Taiwanese satay, and char siu. The noodles are ripe to chewy, absorbent, rich in sauce, blend with the ingredients to bring an unforgettable taste to diners for the first time. Address: Nguyen Van Troi Price: 50,000-90,000 VND / bowl Business hours: 11h-14h and 16h-22h Noodles mixed with many attractive variations to help you satisfy your taste buds. Photo: Hazi.taiwanfood. Diners commented: Thu Huyen: “The mixed noodles here are quite delicious. The sauce of the char siu noodles is a bit sweet, in return the meat is soft and flavorful, and pickled mustard greens are also combined to increase the attractiveness”. Hien Le: “The restaurant has a rich menu. I am impressed with Taiwanese beef noodles because of its rich flavor, soft simmered meat, and fat leopard eggs”. Korean style seafood fried noodles Jjamppong is a spicy seafood noodle dish that is favored by Koreans thanks to its delicious taste and simple cooking method.

District 5, a part of the area that Ho Chi Minh City people call Cho Lon, is the place to keep many unique cultural, culinary and architectural features of the Chinese people. This is also the location of many restaurants serving Chinese dishes in a nostalgic atmosphere, taking diners temporarily away from the bustling atmosphere of normal days. I choose to enjoy my meal Ngan Dinh restaurant, located on An Duong Vuong street. The staff took me to the pre-set table, lying right the window, looking down at the bustling five-wheeled circle below. Here, I admire the “show” of Beijing roast duck skin which is famous in the Chinese culinary community. Cuisine is an important aspect when people mention the culture and history of a country or region. Beijing roast duck, for example, is the pride of Chinese cuisine in the world. The dish was born in the Ming Dynasty, about 600 years ago. In the royal kitchen, roast duck is created and perfected by the best chefs from all over the country. After the fall of the Qing dynasty in 1911, royal chefs began opening restaurants around the capital and bringing recipes for Beijing roast duck outside the Forbidden City. Delicious dishes quickly appeared in the meals of the elite at that time. The process of making Beijing roast duck requires skill. Chef Li Suen Wai, who has more than 20 experiences, directly cooks this dish in the kitchen. He said that the duck selection stage is the prerequisite for a good, bad and standard product or not. Duck is raised for about 65 days, weighing about 2.8-3 kg, ideal for cooking. With that number of kilograms, the duck skin after roasting has enough thickness, fat and the most delicious taste. The roasting process only takes about 45 minutes, but before that, the duck has been marinated and allowed to air dry overnight. The dish derived from the royal family still remains aristocratic when it requires elaborate and time-consuming preparation. There are no exceptions, the “phase burning” not only detracts from the spirit of the dish, but the taste is also affected more or less. First, the duck is plucked, off the organs, and washed with water. The whole process must ensure the skin is intact. “Many people come to the restaurant just to enjoy Beijing roast duck skin with crepe, so be very careful,” the chef noted. Duck is thoroughly marinated with some familiar ingredients, including five flavors, salt, anise, fragrant leaves, pepper … The chef inflates the air into the duck body, making the skin separate from the meat. The dry skin determines the crispness of the final product. Next, the chef heats a mixture of water, vinegar, and malt candy to lightly rinse the duck. The mixture acts as a glaze with sugar from malt and vinegar acids to help the duck dry quickly and absorb taste. The chef hangs ducks on the hook of the automatic rotary oven located in front of the restaurant, where diners can easily observe them moving inside. As mentioned, the spinning takes approximately 45 minutes. This is the reason why Chinese restaurants always advise customers to book in advance if they want to enjoy roast duck to the fullest without having to wait long. Just before being served, the duck is quickly poured with boiling oil to make the skin hot, crispy and possess a beautiful honey brown color. I choose a three-course roast duck menu, including duck skin wrapped in crepe, fried duck with noodles and duck bone in soup. Leather is always served first and at the table. I call this cut duck skin “performance” because the chef is so proficient, manipulating quickly and precisely when taking each thin, square skin layer into the plate. He starts with the neck, cutting steadily at an angle until the skin is completely separated. Duck is served with scallions, long sliced ​​cucumbers and crepes in small rolls, barely enough for two bites. Once the best skin has been removed, the chef continues to make the noodle stir-fry. Li Suen Wai quickly cuts the meat separately, so that diners don’t have to wait too long. You know, emotions when eating are very important, having to wait too long makes us less excited and excited, which directly affects the experience of the person enjoying it. In a modern kitchen space, always busy, the sound of cooking, the sound of footsteps walking around, Li Suen Wai focuses only on her large pan. He turned on the stove, added water and used a cleaning broom. When the pan is dry, a certain amount of oil is poured, followed by noodles, duck, chives, shiitake mushrooms, carrots and seasoned with salt sugar, seasoning powder … Without removing any of the duck, the chef processes the soup with the final ingredient, bone. The dish is still cooked on a multi-purpose round pan. You can even steam, fried, boiled, braised, stewed, cooked soup, smoked and even roasted nuts on this amazing item. Very quickly, the dish is brought to the table, where diners are eager to discover the Chinese taste in the heart of Ho Chi Minh City. Enjoying the duck skin wrapped in crepe is indeed an enjoyable journey that I can even describe my feelings in detail. Biting the first bite, the teeth and tongue touch the soft, soft, sweet taste, then almost immediately meet the thin but crispy duck skin, melting quickly in the mouth. The cucumber and scallions are responsible for neutralizing the whole dish, making it cool. And it would be flawed if I ignore the rich sauce that makes the flavor different. The thick, sweet, savory and aromatic hoisin sauce is created from the individual recipe of each restaurant. The dish scores in the contrast between soft, chewy and perfect crunchy, each ingredient has its own mission, to satisfy fastidious diners. The duck skin is almost exclusively enjoyed with the other two dishes on the menu. The striking color of the duck plate fried noodles impressed me first. Next is the taste, the duck meat is moderately tough, spice-absorbing combined with the thin but not dry noodles, scallions, chives, carrots, crispy lumpy. In the third dish, the rest of the duck is cooked together with tofu, vegetables, and you can see the ginger flavor spread in your mouth, the broth in the separate bowl is also rich, sweet from the bones. I finish my meal by sipping my hot tea as the chef suggested: “Like most Chinese dishes, diners should use hot tea when enjoying Peking Duck to reduce the oil in the recipe. eat and cleanse the body “.

Hu Tieu Ty Noodles is the name of a popular type of noodle sale in Vietnam. Characteristics lie in the sound made by the seller of the noodle soup made by two wooden or metal bars knocking together on the street, alleyway instead of the advertisement. This street food conquers diners by its hot flavor, a few thin slices of meat, bean sprouts, chives, onions and fragrant greases. Address: Tran Hung Dao, District 1 Price: 35,000 VND / bowl Business hours: 16h-20h Noodles conquered many people thanks to its refreshing taste. Photo: Ansapsaigon. Diners commented: Ansapsaigon: “The full bowl of noodle soup here includes lean meat, beef balls, shrimp, squid, pork belly, liver and young chicken eggs. The noodles are chewy, simply mixed with fat and soy sauce to taste. There are instant noodles, banh canh to satisfy your hungry stomach. You may have to wait a bit longer because the number of customers in the shop is relatively crowded. Noodles Breakthroughs Vandalism is always on the list of must-try street food in Ho Chi Minh City. A delicious dish must be made of a fat, thick, and fragrant cheetah broth with five flavors. The heart of the cow is cleaned, sliced ​​to taste, and chewed crunchy in the mouth. In addition, tamarind sauce or sour kumquat, add spicy chili to serve the right standard. Breaking water can be eaten with bread or turned into a skewered, grilled, hot pot. In addition, instant noodles are also suggested to try in the culinary paradise of Saigon. Address: Nguyen Phuc Nguyen, District 3 Price: 55,000 VND / bowl Business hours: 14h-23h Breaking the Saigon people into variations into many delicious dishes. Photo: Destroying Phung Thien. Diners commented: Thong Le: “The taste is quite good. Crispy crispy, chewy noodles, the mix also includes squid, fish and beef balls. You can combine greasy peach eggs and bread to serve. especially here there is no cow leaf “. Citastyfood: “I ordered a price of 159,000 VND, suitable for 2 people to eat. In addition to instant noodles, there are also bread, rice and pieces of chicken, pork, beef, fried butter, fish balls … Fresh milk should be fat and sweet “. Vermicelli Vermicelli Bun grows originating from the North. A delicious bowl of vermicelli must have a sweet, fragrant broth, typically from shrimp paste. Plump, supple pieces are also an indispensable factor. Address: Tran Quoc Toan, District 3 Price: 60,000 VND / bowl Business hours: 7am-22h A bowl of vermicelli grows cool, less greasy. Photo: Ntnamhair. Diners commented: Foodcollectionsmy: “The broth is hot, bar, sweet from the bones, adding a bit of shrimp paste and chili to be more attractive. The portion is fragrant, chewy, cinnamon rolls and silk rolls have a very unique flavor. mushy”. Tran Hoang Son: “I think the food here is normal, the price is a bit high. The noodles grow mostly cha, small ribs. If you go in large groups, you may have to sit separately at each table because the space is small.” Bun Rom, Vermicelli Vermicelli and shrimp vermicelli are famous dishes in Binh Dinh. With rice vermicelli, a bowl of crushed meat and broth is often served separately, and vermicelli to separate. When eating, people are poured into the vermicelli little by little, adding herbs, roasted peanuts, grilled rice paper rolls … Shrimp noodles are impressed by the taste of the broth, the sweetness of fresh shrimp, fragrant from the pepper and crunchy of rice paper. In Ho Chi Minh City, diners also have the opportunity to sip this attractive fiber dish. Address: Nguyen Van Dau, Binh Thanh District Price: 45,000-65,000 VND / bowl Business hours: 7h-13h30 and 16h-21h30 The vermicelli bowls have a characteristic flavor of seafood. Photo: Citastyfood. Diners commented: Citastyfood: “A special bowl of shrimp vermicelli with rich accompanying ingredients such as squid, shrimp, beef, and fish cake. The broth is cooked from ground rice water, has a light consistency, natural flavor. Fresh shrimp, squid Meat The beef is tender, not chewy, the diners add raw vegetables and season with a spicy sauce when enjoying. All vegetables are available in the bowl to eat the new flavor. Hoai Vy Nguyen: “A bowl of vermicelli with beef and shrimp costs 55,000 VND but in fact there is only a little shrimp, the rest is fish ball. In return, the taste is relatively good”. Recommended food recommended by foreign diners in Ho Chi Minh City Pho, sandwiches, pancakes, vermicelli are the dishes that Jen and Rafael couples appreciate when discovering regional cuisine in District 1 and District 3.

President Putin on April 23 signed a decree on measures to respond to “unfriendly actions” against Russia. Photo: Tass It is the task of the Russian government to determine the number of Russian individuals that can be recruited by foreign missions. Accordingly, labor contracts with individuals in excess of the number set by the Russian government, signed before the start of the decree, will be terminated, Tass reported. In addition, President Putin ordered the Government to make a list of countries taking action against Russia that are subject to a restriction order, requiring these countries to ensure control over the observance of the labor rights of Russian citizens in the school. their contract is terminated by ordinance. The Ordinance was introduced to protect the interests and security of Russia under federal law No. 281-FZ on “Special Economic and Enforcement Measures” dated December 30, 2006 and No127-FZ on ” Dealing with unfriendly actions of the US and some countries ”June 4, 2018 The Ordinance takes effect from the date it was officially announced.

However, muscle gain can also aid fat loss. The more muscle you have, the higher your basal metabolic rate will be and the number of calories your body burns at rest will also increase. Therefore, losing fat and gaining muscle is a parallel process and is very important for losing weight and maintaining good health. Losing fat and gaining muscle are a parallel process to lose weight. Photo: Tea-talk. However, whether to gain muscle or lose fat first often depends on your percentage of body fat. If the body fat ratio is over 15% for men and over 23% for women, you should set a goal to lose fat first. The higher your body fat percentage, the harder it will be for you to gain muscle. When you lose fat, the body will become slimmer and lighter, thereby improving mood and quality of sleep. If you focus on gaining muscle first, the weight will increase in the early stages, making you discouraged and abandon the exercise plan, eat healthy. When the amount of fat is reduced, the hormonal balance of the body improves. This helps optimize muscle building by reducing the burden on the joints, making it easier to exercise. You can see that fat loss usually happens faster, and muscle gain is a long-term process. When prioritizing fat loss, muscles will gradually appear and you can gradually adjust your training goals as desired. If your body fat ratio is between 12-15% (male) or 20-23% (female), you can focus on building muscle first. Increased muscle mass will accelerate metabolism, especially calories will continue to be burned while the body resting. This will help you lose fat significantly. Note, muscle building cannot be done in the short term. Therefore, people who prioritize muscle gain goals need to be persistent in exercising. In fact, the body usually builds muscle and burns fat at the same time. In the beginners, this is quite common. If you exercise with the right regimen, you can achieve both muscle gain and fat loss goals. However, experts say that in each specific stage, you should focus on one goal. That will help the training process to improve and maintain a more effective body. Post line “Tet, what should I do if I eat a lot? due zing News and 25 Fit co-performed to suggest exercise methods, reasonable nutrition to help readers stay healthy and supple. 25 Fit is launching a free 25 Fit At Home home workout service for new members and registered guests. You will be training with EMS technology to help you lose fat, gain muscle for 25 minutes per session, 2 sessions / week. Practitioners will be instructed to take home instructions by coaches, to ensure compliance with medical safety regulations. Readers follow detailed information here. https://dangky.25fit.net/25fit-at-home-tap-ems-tai-nha?utm_source=Zing&utm_medium=Content&utm_campaign=AtHome

Recently, sea mushrooms are actively sold in the market or on the “internet market”, many women are curious to buy and enjoy. Selling sea mushrooms for more than two years, Ms. Nguyen Thi Thuy Hang in Le Trong Tan (Thanh Xuan, Hanoi) shared, she specializes in wholesaling for restaurants, pubs in Hanoi and some neighboring provinces, each days they take from 10-20kg. She only kept about ten pounds for retail sale. Calculated, she sells a few weights a day. Ms. Hang said that she collects sea mushrooms from fishermen in the fishing area of ​​Nam Dinh, Thanh Hoa or some provinces in the South, … This type of seafood has a taste of the sea. Crunchy, sweet and fragrant like eating squid tail, very suitable for drinking dishes such as salad, grilled or for dipping hot pot. Sea mushrooms are specialties that forget to fishermen, but are quite new to the people of Hanoi Sea mushrooms have stripe skin on the outside is dark brown, the flesh inside is white, when imported, have been prepared clean. Before processing, just squeeze a little salt and wash it, then slice and stir fry like stir-fry beef. Stir-fried basil with sea mushrooms is considered a specialty and is popular with many people. The retail price of variable mushrooms is 220,000 VND / kg, while the wholesale price is from 5-10 kg at 165,000 VND / kg. Guests must book 1-2 days in advance to get them, because the goods depend on the number of people caught. Sometimes, Ms. Hang had to collect a few days to have enough goods for delivery. Ms. Le Thuy Duong – a wholesaler of seafood at Nga Tu So intersection (Dong Da, Hanoi) – also said that she is preparing for the summer so she sells a lot of sea mushrooms to restaurants, pubs and sidewalk bars. Some days about a few dozen pounds, wholesalers have cleaned up, no excess weight left. Last summer, she was selling sea buckthorn every day but still had to make appointments for her customers to wait for her next trip because of overload. “I sell for 120,000 VND / kg. Normally, customers buy less than 2-3kg, buy more 4-5kg to freeze to eat gradually ”, she said. Women who buy them often process dishes such as: fried sea mushrooms with basil, grilled sea mushrooms, sea mushrooms, or used to make salads as a drink for their husbands or for guests. However, sea mushrooms should only be refrigerated for 3-4 days to ensure freshness and retain nutrients. Ideally, no matter how much you eat, you can buy it, Ms. Duong said. Many people enjoy this sea mushroom dish One day, a small trader can sell weights of sea mushrooms Mr. Tran Van Binh – a clue selling sea mushrooms in Khanh Hoa – explained, the name of sea mushrooms has existed since ancient times, only one type of seafood is very familiar in the sea, not a mushroom as many people mistakenly think. Mushrooms are harvested naturally, available all year round, so the source is quite plentiful. However, when the sea is rough, stormy and stormy, the exploitation is difficult, so the goods will not be able to return. After being caught, the sea mushrooms are preliminarily processed and then frozen and transported to other provinces, thus ensuring their freshness. Anh Binh is selling this type of seafood for 185,000 VND / kg. When she first heard about sea mushrooms, Mrs. Le Thi Lan Anh from Duy Tan (Cau Giay, Hanoi) was quite curious. At first, she thought it was a common edible mushroom growing in the sea, but when she knew it was seafood, even a specialty of the sea, she immediately bought 2kg to cook. She made stir-fried sea mushrooms with basil, chili, and garlic, according to the seller, and was crunchy, fragrant and strange. Her whole family ate all but still craved. “I researched and found that sea mushrooms contain many healthy nutrients,” she said. On culinary groups, women also compete to show off grilled, fried or salad dishes, … from sea mushrooms. People also share the way to cook and cook this mushroom for the best, and warn those with seafood allergies to be careful before eating mushrooms.

– Rub salt on both the front and back of the cow’s book – Use a sharp knife to shave the entire surface of the cow’s book (both front and back) to remove all impurities. You can use a toothbrush to clean (especially the yellow part of the book). – Next, use vinegar to wash off salt and impurities. Vinegar can also disinfect, although not as much as lime, it is quite effective. When the beef books are clean, put them in a pot and fill with water, then add 1 teaspoon of salt to the boil over high heat for about 15 minutes. Pour water, then rinse the cow’s book in cold water several times. – The next step is to slice the beef book, the shape or size of the beef book is sliced ​​depending on the dish you plan to cook. Although it is perfectly okay to cook the beef book without slicing it, slicing the beef book after boiling it can significantly shorten the cooking time. Although cooking beef books without slicing does not harm, slicing beef books after boiling helps shorten the cooking time significantly. It’s also much more difficult to slice when it’s very soft. Illustration. Preservation of beef books Both raw and processed, beef can be stored in the refrigerator in the freezer for about 3 months. Simply store them whole or cut them into small pieces and place them in the freezer bag. Food cooked with beef books The book of beef is delicious and has a stronger flavor than beef, so many people love it and it is included in the family meal menu to make a more delicious meal. Book of beef can make dishes such as stir-fried beef book with star fruit, pineapple, … stews, soups and salads.

In addition to the traditional taste, the dish is also varied when grilled, fried or put in a bowl, sandwiched on bread … Break the coconut milk Address: Pham Van Hai, Tan Binh district Price: 20,000-100,000 VND Breaking coconut milk is a favorite flavor in Ho Chi Minh City. This is the type of white breaking, the outside of the broth is slightly cloudy, less strong in color. Do not use too much spices, the broth is cooked mainly from coconut milk, creating a characteristic aromatic fat. A small dish costs 20,000 VND, full of sugarcane leaves, honeycomb, star fruit, stomach, … Meal for 4 people 100,000 VND. The accompanying tamarind fish sauce will stimulate your taste buds. The shop does not sell bread, you can buy it to eat. The white dish is less eye-catching in appearance, but attracts diners because of its rich taste. Photo: Hukha.foodaholic. Destroy the sarcasm Address: To Hien Thanh, District 10 Price: 20,000-50,000 VND Coming to Aunt Minh’s restaurant, you will enjoy a new style of pig-busting dish. Items such as beasts, bubbles, tongues, ears, intestines … are cleaned, then served with fresh coconut water, Peppermint, garlic, cinnamon to soften and absorb the taste. Breaking water has a beautiful cockroach color thanks to the secret of adding Peppermint to the water. The accompanying sauce is mixed with Peppermint, Garlic, Salt … to create a highlight for the dish to play. The harmonious salty and sweet combination stimulates the taste buds of diners. Each dish is served with cucumber and bread. The shop is located in a small alley with few tables and chairs, so buying to bring will be the ideal choice. Peppermint is the soul of this kind of vandalism. Photo: Hetmydiscovery, ruahaman. Disruption Address: Nguyen Phuc Nguyen, District 3 Price: 159,000-229,000 VND Breaking Phoenix Thien attracts gourmet customers by its unique layout. A full set of 5 different types of eggs, served with hot sticky rice, pate, butter, scallion. Types of breakage using the same broth. Unlike the usual cooking method, the restaurant is cooked with coconut water, fresh milk, making the dish fragrant. Breaking the beef is the most popular dish among many people. Many customers of the restaurant believe that the dishes are quite oily, slightly dry pate sticky rice. A breakout suitable for 2-4 people to eat. Photo: An.eat.an. Break the baking dish Address: Nguyen Hong Dao, Tan Binh district Price: 29,000 VND Different from fried or water style, breaking the baking dish makes diners excited by the spread of complex aroma. Breaking water is marinated with satay so it is soaked with a pungent taste, dotted with sweet and sour tamarind juice to create harmony. You can eat with cucumber and okra to help relieve sickness. In addition to baked goods, the restaurant is also varied with many versions such as making hot pot, stir-fried with instant noodles, fried, mixed … The dry dishes here are more appreciated by customers than the type of water. Grilled pork belly is slightly crunchy, has a strong flavor. Photo: Lanwiththi. Breaking bread Address: Vinh Vien, District 10 Price: 20,000 VND The combination of two familiar ingredients that are bread and crackers creates a new but equally appealing flavor. The loaf of bread is filled with pork, pickles and sauces. Breaking down a bit of fat, reduced by sweet and sour pickled morning glory. The fragrant crispy bread, blended with the heart, the sour food and the rich sauce bring an unforgettable aftertaste for diners to enjoy for the first time. The loaf of bread has a harmonious taste of salty, sweet, fat, and bar. Photo: Mitsfoody.