This is also the occasion that Duc Viet Food continues to bring to market many high-class sausage products – the original flavor of the famous German sausage line served at home to fight the epidemic. Fast, convenient and full of nutrition. Besides the familiar high-end sausage products that have captured the hearts of consumers for decades such as: Berlin Sausage, Countryside Sausage, Nurembe Sausage, Member Sausage, Beer Garden Sausage… now also have other products such as: Kielbasa Sausage, King BBQ Sausage with 5-star quality. The common feature of Duc Viet’s high-class fresh sausage line is that it is made from imported natural pig intestines, not collagen artificial intestines. So when we eat it, we will see a crispy but not very characteristic chewy taste. It is then stuffed into the main ingredients of raw ground pork or beef mixed with premium spices imported from traditional Germany. Depending on the type of sausage, the mixing of spices is also different to create a special and different flavor. All products have been changed to a luxurious and eye-catching new identity packaging. Showing the level of the famous fresh sausage product line of Duc Viet. A segment that many other products on the market today cannot match. Sausages are produced on a closed modern production line and have been steamed. Consumers only need to steam hot or fry, bake over low heat for about 2-3 minutes when the product is full of flavor and can be eaten. Served with chili sauce, ketchup, mustard, bread, shrimp noodles.

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

The kitchens at the 434th Brigade divided meals close to mealtime so that the soldiers could eat hot and delicious food. The person who directly organized the cooking for the officers and soldiers of Battalion 1 was Army Corps Major Do Van Cuong, the squad leader who raised the troops. He has many years of experience, so it is easy to change the cooking method to suit the taste of soldiers in each locality and region; adjust the time, reasonable force in the squad… for the best service quality. QNCN Major Do Van Cuong confided: “I feel guilty if I feed my troops and let them not eat well. Therefore, we tell each other to regularly change the processing method so that it is both delicious and eye-catching. and ensure food hygiene and safety; divide meals later, do not let it cool, and arrange the tray of rice neatly and neatly, directly affecting the sight, the soldiers will eat more delicious”. , Mr. Cuong reads a few verses, as the “mantra” for the unit’s army rearing department: “Eating well is not for money/ The same standard plus enthusiasm/ Neat, tidy, hygienic/ Raising The army must have the word love and the word heart.” Not only the kitchen of Battalion 1, the kitchens of Battalion 2, Battalion 3 and brigade agencies also always ensure the quality and meet the standards of the army’s rations. The army rearing force always upholds responsibility, actively improves meals, dedicatedly and wholeheartedly serves to make the soldiers eat well and eat all the rations. Each meal is weighed and measured in full quantity, strictly checked for food quality, under the supervision of the unit on duty. The brigade logistics industry is self-sufficient in incubating bean sprouts, making beans, wrapping sausages, pickling salt, etc. to provide units to both ensure food safety and hygiene and save costs about 20% compared market price. As a result, the quality of the soldiers’ meals was improved… Colonel Nguyen Viet Hung, Brigade Commander of the 434th Brigade said: With the effective and creative measures and the service spirit of the dedicated and caring army rearing team, the soldiers’ lives have been significantly improved. , contributing to ensuring the regular strength of the army to reach 99.5%, successfully carrying out the tasks of training, fixed assets, and building a strong and comprehensive unit.

Recently, the image of a rather expensive product line made from banana leaves produced by Appree (Korea) company continues to surprise Vietnamese netizens. This product is called “banana leaf tray” (roughly translated: Banana leaf tray), the price ranges from 3.15 USD to 4.95 USD. Specifically, the product line has 3 sizes depending on usage needs: Small round tray with retail price from 3.15 USD (72,000 VND)/piece, large round tray from 4.95 USD (113,000 VND)/piece, Long trays cost from 4.55 USD (104,000 VND)/piece. Alternatively, you can buy as a set. Set of 3 long banana leaf trays costs $9, a set of three large round trays costs $10, a set of three small round trays costs $5 and a set of nine assorted trays costs $25, equivalent to more than VND570,000. These trays can be used to store food, cosmetics, accessories, and stationery. The manufacturer wants users to be closer to nature through easily accessible items in daily life. Instead of using plastic or stainless steel boxes, we can completely use banana leaves to create very pretty decorative trays. Moreover, banana leaves are organic waste that is easy to decompose, so it does not affect the environment like when using plastic. However, some people wonder how these banana leaf trays can be preserved? Is it easy to tear, mold, and wilt like normal banana leaves? Minh Hoa (th)

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

Illustration. Image source: Internet Resources: 6 tofu covers 120ml cooking oil 1 garlic bulb, minced; 1 little minced ginger; finely chopped scallions, keep the white part and the green part separate Sweet and sour sauce includes: 2 tablespoons ketchup; 6 tablespoons of water; 1/2 tablespoon cornstarch; 1/2 tablespoon sugar; 1/3 tablespoon soy sauce; 1/2 tablespoon vinegar Making: Mix the ingredients for the sweet and sour sauce together in a bowl. Cut the beans into small pieces, then fry them until golden brown. When done frying, put the beans on a plate. Remove the cooking oil, just put about 1 tablespoon of oil in the pan, then add the garlic, the white scallions; Stir-fry ginger until fragrant. Pour in the sweet and sour sauce mixture and bring to a boil. Return the tofu to the pan, and simmer until the sauce is evenly coated in the beans. Sprinkle green onions, put sweet and sour tofu on a plate and eat with hot rice. Fried bacon with fresh bamboo shoots Illustration. Image source: Internet Resources: 200 gr pork belly 200 gr fresh bamboo shoots Onions, turmeric leaves, purple onions Seasoning seeds, pepper, fish sauce, cooking oil. Making: Pork cut into bite-sized pieces (diced lead), marinated with 1 teaspoon seasoning, 1/2 teaspoon pepper. Bamboo shoots are cut lengthwise into pieces, soaked with light salted water, then rinsed several times to clean and drain. Scallions cut the root, cut into pieces. Finely chopped turmeric leaves. Purple onion smashed and chopped. Stir-fry onions and then stir-fry the bamboo shoots, season with 1/2 teaspoon of seasoning, stir again and then put the bamboo shoots on a plate. Still using the same pan, add oil, sauté the onions, then add the meat to stir-fry, then season the meat with 1 teaspoon of fish sauce. The meat is a bit scorched, you add the bamboo shoots to the island, the bamboo shoots and meat are cooked, taste the seasoning to your mouth, add green onions and turmeric leaves to the island and turn off the stove. Field crab rambutan soup Illustration. Image source: Internet Resources : Spinach Crab Spice How to cook: Wash the spinach and cut it into small pieces. After being washed, the crabs are pounded, then add water to the crushed crabs. Use a thin cloth or small mesh to filter the cooking water. Next, put the filtered crab water into the pot, add spices and stir well until the water boils. When the water has just come to a boil, we take out all the crab meat, avoid overcooking the bricks. After that, we put the crab bricks, spinach in the pot and boil again, pour the crab meat on the surface and turn off the stove.

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

The rice tray with servings for 2 adults and 1 baby of readers Hong Nghia attracted many positive feedbacks. Simple dishes that do not take much time to prepare are often prioritized in summer days. Boiled pork leg meat, pork ball, boiled cabbage and salted eggplant are an attractive menu you can refer to for a quick and delicious meal. Sharing with Zing, reader Hong Nghia said that the epidemic situation is complicated, so she often goes to the market twice a week to limit going to crowded places and save time. Fried spring rolls, fried beans with mushrooms, boiled vegetables are dishes that are not too difficult to cook but still ensure nutrition. Instead of cooking crab soup, housewives can simply boil the spinach. Adding sour soup, steamed carp makes a tray of rice that is easy for the whole family to eat, and does not take much time to process. Boiled morning glory with a little lemon is a national dish on summer days. Lightly sour soup, served with hot rice and fried chicken with mushrooms and fried fish is the perfect family meal. Meals with easy-to-buy ingredients, simple ways to help you do not waste time thinking about what to cook today. Crab and salted eggplant soup is the favorite “couple” of every family on a hot day. To add more variety to the rice tray, you can choose stuffed beans with meat and boiled chayote. Salting tomatoes in large quantities and storing them in the refrigerator is a way many busy families apply. Housewives can save the menu including boiled cabbage, stir-fried veal with lemongrass and chili, crispy roasted meat for family meals. You should handle roast meat with an oil-free fryer to save considerable time. Another menu with grilled swans with garlic, boiled cauliflower, and sour soup is also worth showing off. When you have no idea for a home meal, the above dishes are the best choice.

Over the past decade, research has shown that enjoying music from vinyl really creates an enjoyable listening experience. In fact, audiophiles prefer to listen to music from vinyl sources, it gives the feeling that we are in the middle of a performance, a very magical experience! Turntable also offers a special physical interaction, you can hold the cover, share with friends albums with impressive cover designs. It can be said that it is a very special connection between the listener, the album cover, the artist, the turntable and the music stage. No.5105 brought the disc back to the world of Mark Levinson in a very special way. The look, feel, feel and design are so beautiful that it can’t be an exaggeration to use the word “perfect” by Mark Levinson No.5105 and it also perfectly blends in with the design of the other brands. equipment of the 5000 series. Like the rest of the 5000 Series, Mark Levinson’s engineers used 1in thick aluminum plate, the screen hidden deep behind the glass with familiar metal buttons to create a uniform design language. The aluminum chassis is solidly machined, finished with a black powder coating that feels really luxurious and classy. No.5105 charcoal tray has a rectangular aluminum design with sharp cutting lines. The plinth base is CNC made from a very large rectangular aluminum monolith, then hollowed out the gut so that components can be attached directly from below. At first glance, users may think that the device is assembled from individual components, but this is a complete monolithic product with a lot of intricately combined details. The lever of the No.5105 charcoal wheel has a double-axis rotation, which allows the lever to move up and down, left and right easily, and more importantly, this mechanism allows the tonearm to perform twisting movements. complex. This is an important factor, because the cartridge needle must always “companion” on the LP track. In particular, the sleeve of No.5105 is made from carbon fiber because this is a very hard and also very light material. When Mark Levinson engineers selected the tip to go with this charcoal, they had to try many tests and listen to the sound to make sure the selected cartridge had to deliver a sound quality that was in tune with the performance philosophy, sound color and tone. , the way to represent the image, the ability to create sophisticated dynamics similar to No.5105. Because the charcoal tray is a purely mechanical device, the needle head must also work extremely well with the lever and the rest of the charcoal plate. And Mark Levinson’s final decision was the Ortofon MC Quintet Black S cartridge. Mr. Chris Robinson – Global Coaching Director of Mark Levinson Mr. Chris Robinson – Mark Levinson’s global training director said: “I feel very happy that I still keep most of my favorite vinyl records over the years. For example, discs made with technology. in UHQR (pressing each disc by hand from vinyl), especially the album of the group SARGENT PEPPER.And when I listen to that album again on No.5105, the detail and realism gives me an extreme musical experience. It’s an incredibly emotional experience!”. The turntable is loved by listeners for its simplicity, from sound quality to spiritual value, and at the same time, it also brings a sense of nostalgia. And with Mark Levinson’s No.5105 turntable, users will experience a combination of modern functionality and classic beauty, where science meets analog art. Referee: 192 million VND Official distributor of Mark Levinson brand in Vietnam:

Family meals for 4 people are varied with a variety of dishes. Start the new week with a tray of rice including shumai with tomato sauce, fried green beans with garlic, boiled chayote. Reader Quach Tuyet shared with Zing: “The cost of each meal is about 250,000 VND”. Changing the menu with pork rib soup cooked with pickles, braised chicken with ginger, fried eggs, boiled vegetables is a suggestion for you. Meals with easy-to-buy ingredients, simple ways to help you do not waste time thinking about what to cook today. The frugal menu for the family’s summer meal can include clam soup cooked with spinach and melon, sautéed squash with garlic, and roasted meat. Add a plate of salted eggplant to eat together to reduce boredom and immediately have a decent tray of rice for the family to gather. If you are busy, you should salt the eggplant in large quantities and store it in the refrigerator for long-term use. When ideas are stuck, housewives can show off their talents with a menu including salmon salad with vegetables, bitter melon soup cooked with shrimp, mixed fried squid, and boiled water spinach. For the salad, you need to sauté the salmon with pepper, oyster sauce, and soy sauce. Lettuce, pear, apple, chopped avocado to mix together. The sauce includes 3 tablespoons of roasted sesame sauce, 2 tablespoons of mayonnaise. Another menu with red catfish cooked in sour soup, deep-fried fish, gourd stuffed with eggs, deep-fried beans. To make a stuffed gourd, you need to separate the yolk and the white of the egg. The gourd is cut in half and the intestines removed. Then you put the steamed egg whites first. About 5 minutes later, you continue to pour the yolk on top and steam until cooked. Bitter gourd soup cooked with calamari, braised pork ribs with pineapple, boiled squash, and fried bitter gourd with eggs is a nutritious meal that helps strengthen resistance during epidemic days. To reduce the bitter taste of bitter melon, after peeling, you can wash it with salt water. The combination of salmon with orange sauce, papaya pork leg soup, okra with soy sauce sauce, asparagus sautéed with garlic makes a delicious tray of rice for family members. With many elaborately prepared dishes, this can be a weekend meal for you to treat the whole family.

Resources: Water spinach: Half a kilo Chili: 5-7 fruits (depending on the spiciness) Purple onion: 5 pieces Garlic: 5 cloves Seasoning: Vinegar, sugar, salt Perform: Step 1: Prepare water spinach First, you pick up the water spinach and remove all the leaves. After washing with water, add 2 tablespoons of salt to the pot, stir well and add the vegetables to wash again and then drain. Next, you put a cup of vinegar in another bowl of water and then put the water spinach in to soak for about 1 hour. This helps the vegetables to have a beautiful color. After soaking, you start the pot of water and put the vegetables in the blanching (quickly blanched without soft vegetables, losing their crispiness) and then take them out and put them in a bowl of ice cold water to soak for about 10 minutes. . Then take it out and cut it into bite-sized pieces. Step 2: Cook sweet and sour mixture hợp Peppers de-stemmed, onions and garlic peeled and sliced. Then, put in a pot of 500ml of water with 1 tablespoon of salt, 150g of sugar and 120ml of vinegar and then bring it to a boil until the sugar dissolves. When the mixture cools down, add the onions, peppers and garlic. You can taste it again to see that the water has a sweet and salty taste that is just right. Step 3: Soak sweet and sour water spinach When the mixture cools down, put the water spinach in a glass jar and pour the mixture into it. Close the lid tightly and soak for about 3-4 days to use. When the vegetables have reached the acidity that you have not eaten yet, they can be placed in the refrigerator to preserve and use gradually. Pickles Resources: – Cucumber (cucumber): 5 – Fresh ginger, dried onion, dried garlic, chili fruit – Spices: Table salt, sour vinegar, granulated sugar Steps to take: Step 1: Prepare cucumber (cucumber) – The cucumbers are washed in a basin of water, then soaked with a little diluted salt water solution for about half an hour. – After soaking, take out the cucumbers in a basket and put them in the faucet to rinse a few times, drain. Step 2: Prepare the accompanying seasoning – While waiting for the pickled cucumbers, bring the onion and garlic out and peel the outer skin. – Left chili should be washed, broken off the green stalk, can leave the whole fruit or cut into small slices as you like. – Fresh ginger cleaned, peeled and cut into thin slices. Step 3: Make a delicious crispy pickled cucumber – First prepare a mixture of salt water to soak cucumbers according to the following recipe: Pour about 800ml of slightly warm water into a large bowl and then add three tablespoons of salt, one tablespoon of granulated sugar and three tablespoons of sour vinegar, Use a spoon to stir until dissolved. To have a way to make delicious crispy pickled cucumbers, you need to prepare this pickling water in the right ratio. – Next, add all the dried onion and peeled garlic on top with thin slices of ginger plus chopped red chili or chili continue to stir. – Next, put the cucumbers in the prepared glass jar (remember to disinfect with boiling water before salting the cucumbers. – Finally, pour a mixture of salt water, sugar, and vinegar just dissolved in so that the cucumbers are submerged. Then put the lid on the jar, bring it to a cool place and soak it for about 3 to 5 days to have a delicious crispy salted cucumber dish. Salted figs Resources: – 500g glutinous figs – Fine salt, vinegar – Chili: 4-5 depending on the spiciness – Garlic: 1-2 bulbs – Galangal: half a tuber about 20g – Sugar: 20g – Glass jars for salt. Making: – Pickled figs soaked in salt water to dilute the plastic and reduce darkening. You can leave the whole fruit or halve it, but leaving the whole fig will be more crunchy than halving. – Soak figs in salt water and diluted vinegar for about 20-30 minutes to release all the resin. After that, rinse 2-3 times with clean water and let it dry. – Sliced ​​or smashed garlic. – Thinly sliced ​​chili. – Thinly sliced ​​galangal. – Boil about 600ml of water with 20gr of granulated salt and 15gr of sugar, taste a bit salty, sweet and sweet according to taste (note not to let the salt be too light, it will quickly sour and become scum). Bring to a boil then let cool. – Put figs in the jar, alternating garlic, chili, galangal. Fill the boiling salt water with sugar to cool, if the figs float, use a heavy object to press down. – After 1-2 days, keep the figs in the refrigerator to eat gradually. – Salted figs begin to be eaten after 2-3 days, the figs will turn yellow. Salted bean sprouts Resources: Clean bean sprouts: 500 gr Carrot: 1 medium Red onion: 2-3 bulbs Chives: 1 bunch Chili: 4-5 (can be omitted) Sugar, salt, vinegar, filtered water Clean glass jars (wash in boiling water, let dry) Steps: + Make a sweet and sour mixture consisting of three tablespoons of sugar, two teaspoons of salt, and one teaspoon of vinegar dissolved in four tablespoons of water. Boil this salt water mixture and let it boil for about 1-2 minutes, then turn off the heat and wait for it to cool. + Pick up the remaining bean sprouts and bean pods, wash and dry. Wash the carrots and peel them, grate or grate them. + Wash chives, cut into pieces about 3 cm, dry. + Peel the onion and cut it into thin slices. + Put chives, bean sprouts, carrots in a bowl, wash and mix well. Wash and slice the peppers. Wait for the brine to cool, then add the chili. + Put the bean sprouts mixture just mixed into the glass jar. Pour in the salt water and vinegar. Tie items on top so that the rack doesn’t float out of the water. + Soak the melon for about 1 day, then squeeze out the water and put it on a plate to eat with rice and other dishes. + Add 1 bowl of fish sauce to dip the melon, very delicious. Fish sauce for minced garlic, sliced ​​chili, sugar, lime juice and paprika. Xiao Bao (Synthetic) Photo: Collectibles

It may seem sophisticated because of the presence of many ingredients, but the way to cook Hoi An chicken rice is very simple and can be done at home. Ms. Pham Diep (Hai Phong) shared a recipe for delicious, well-prepared chicken rice that made many women admire. Chicken Rice Ingredients: – Chicken: 1 chicken – Vegetables: carrots, onions, cucumbers, bean sprouts, spring onions, laksa leaves, herbs of all kinds, onions, garlic, ginger, turmeric, lemon, chili, sesame… – Rice How to make chicken rice: – Wash chicken, wash with salt, wash again, drain, then take turmeric powder or turmeric juice to apply all over the skin to absorb evenly. – When boiling chicken, put in the pot of onion, ginger, and spices to make the chicken more delicious and richer. – Boil the chicken until cooked so that the chicken is not broken and the skin is not torn – Chicken broth is used to cook rice and a little sauce. – After boiled chicken, cut the thighs and wings into pieces, and tear the breast meat to mix the salad. Diep’s attractive chicken rice dish. Photo: NVCC Rice -Rice is washed, soaked before about 30 minutes with turmeric water, finished soaking, drained rice. -Put the rice on the pan and stir with a little oil and turmeric water until the rice color is opaque. -Pour the roasted rice into the pot and cook with chicken broth to get a fragrant, sticky yellow rice product. Salad -In the process of waiting for the chicken to cook, we prepare the ingredients for the salad. -Onion: cut into strips and soak in ice water to reduce pungent and crunchy. – Carrots, grated cucumbers, chopped laksa leaves. -Make salad dressing: Mix sugar, lemon juice, a little soup and minced garlic and mix well. -Pour the ingredients into a bowl and mix well for the vegetables to soak up the sweet and sour seasoning, then mix in a little sesame to increase the aroma. To make chicken rice at home, you can learn how to make it simple and quick by Ms. Diep. Photo: NVCC Chickencoop -Wash with salt water to drain and finely chop (prune gizzards into beautiful flowers). Stir-fry: Add onions, minced garlic and stir-fry until golden brown, add the chicken hearts and fry until fragrant. – Stir-fried chicken hearts divided into 2 parts, 1 part to make sauce, 1 part to stir-fry bean sprouts. Sauce -Put a small portion of the fried chicken intestines in with a little chicken broth, add seasoning, and pepper to the boil (if anyone doesn’t like a lot of fat, skim off the fat in the steps) so her sauce Diep is not very fatty. Stir-fried chicken heart with bean sprouts -Take all the remaining stir-fried intestines into the pan, add bean sprouts, onions and seasonings just enough, stir-fry until cooked, then add sliced ​​scallions for aroma. Make boiled chicken dipping soup – Perfect soup, chili sauce, pepper, lemon juice. Chicken rice dish: -Prepare mam and banana leaves, washed and dried – Then arrange the dishes in each corner, put the sauce bowl and sauce plate in the middle, wash and drain the herbs to the corner. – At home, there is a mold of sticky rice, so Pham Diep put the rice in to make it beautiful – Sprinkle a little more sesame on rice and salad, finally trim some flowers and vegetables, some cucumbers, carrots to eat to help reduce boredom.

Cao Mai Quynh Trang’s account posted pictures of many homemade rice trays on social networks, attracting nearly 20,000 times to express their feelings and many positive comments. The fried, stir-fried, soup, and vegetable dishes are all beautifully presented. In the photo, gourd soup cooked with shrimp, kimbap, deep-fried herring, squid with meat, wild vegetables, fried fish cake with garlic sauce is a suggestion to start a new week you can refer to. Sharing with Zing, Quynh Trang said that the epidemic situation was complicated, her work was interrupted, so she had a lot of time to cook complicated dishes and take care of each meal. Cham island’s rock crab, wild vegetables, amaranth soup cooked with shrimp, fragrant stir-fried beef, eggplant, and fish sauce are decent, attractive to family members. Stir-fried bamboo shoots, spicy shrimp and fish, sour fish soup are not too difficult to cook but still ensure nutrition. To make delicious spicy shrimp rim, this account suggests frying the pork belly, dropping the shrimp and stirring until crispy, then seasoning with fish sauce, sugar, chili pepper, green pepper… Stir for a while until absorbed. seasoning is fine. Her husband and children love to eat at home, so over the years, despite working in different jobs, Trang still tries to arrange time in the kitchen. The diet combines high-zinc shaken beef with sour soup with crab cakes, ramen with tendon, egg salad to help increase resistance during the Covid-19 epidemic season. This housewife’s cooking ideas often come from watching TV, surfing the Internet. “When I see something strange and attractive, I usually save the recipe and try it the next day.” Bone broth with tubers, fried cobia with mango sauce, and vegetables with dipping sauce are examples. With a simple, no-fuss method, steamed squid, boiled squash tops, boiled meat, tomato soup with beef, figs, and dips help you save time. In which, crushed chili garlic sauce mixed with sugar, squeezed lemon juice is the dipping sauce for cucumber, bitter melon, fig, eggplant… the most flavorful. Like Ms. Trang, many Vietnamese families love cooking at home, which is both delicious and healthy. Besides the traditional meal, you should regularly change the menu so that the members are not bored. At the end of the week, boiled meat with fish sauce is the perfect dish.

The meal was cooked and presented by Vu Van Vo. (Source: Vietnamnet) Presented extremely beautifully, Vo’s plump, multi-dish dishes made the online community admire. Van Vo said that he was born in Bac Ninh, went to Africa to live and work since he was 17 years old. Currently, he works at a photocopy and photography shop in a rural area of ​​Angola. Having lived in Africa for 10 years, Vo still finds it difficult to eat local food. “There are few dishes that I feel good about, one of them is grilled goat – a specialty of Angola. That’s why I often cook Vietnamese food for my family.” The 27-year-old said that he works from Monday to Saturday, so he often “draws” on weekends. As a person who loves to cook, Vo has taught himself how to prepare and present food online, plus his own creativity, he has never taken any cooking courses. Vo shared: “To cook Vietnamese food here, I often have to go to the city 40-50 km away from home to buy ingredients. But not everything can be bought, so when I cook, I have to fix it myself.” The cost for these 6-person rice trays, if calculated in Vietnamese money, is quite expensive – usually ranging from 4 to 10 million VND. For example, a meal with grouper costs 10 million VND, because a 6 kg fish alone costs 6 million VND. As for the more simple meals, eating every day is about 400 – 500 thousand VND / meal. “People who come to the house to eat rice often praise the beautiful tray of rice and do not want to eat it. I feel very happy and motivated to cook more delicious meals,” Vo said. Vo also confided that he has been to Africa since 2011 but he has only visited his hometown once in 2015. Therefore, he is very homesick and the dishes have a taste of his homeland. Let’s take a look at Vo’s beautifully presented pure Vietnamese rice trays: (according to Vietnamnet)

Rice tray presented by Vu Van Vo. Presented extremely beautifully, Vo’s plump, multi-dish dishes made the online community admire. Van Vo said that he was born in Bac Ninh, went to Africa to live and work since he was 17 years old. Currently, he works at a photocopy and photography shop in a rural area of ​​the country of Angola (Africa). Having lived in Africa for 10 years, Vo still finds it difficult to eat local food. “There are few dishes that I feel good about, one of them is grilled goat – a specialty of Angola. That’s why I often cook Vietnamese food for my family.” The 27-year-old said that he works from Monday to Saturday, so he often “draws” on weekends. As a person who loves to cook, Vo’s cooking and presentation methods are self-taught online, plus his own creativity, he has never taken any cooking courses. “To cook Vietnamese food here, I often have to go to the city 40-50km from home to buy ingredients. But not everything is available to buy, so when I cook, I have to fix it myself “- Vo shared. The cost for these 6-person rice trays, if calculated in Vietnamese money, is quite expensive – usually ranging from 4-10 million VND. For example, a meal with grouper costs VND 10 million, because a 6 kg fish alone costs VND 6 million. “As for the more simple meals, I cook 400-500,000 VND/meal every day,” Vo said. “People who come to the house to eat rice often praise the beautiful tray of rice and do not want to eat it. I feel very happy and motivated to cook more delicious meals.” Vo also confided that he has been to Africa since 2011 but he has only visited his hometown once in 2015. Therefore, he is very homesick and the dishes have a taste of his homeland. Vo’s rice trays cost from 4 to 10 million VND / meal for 6 people to eat.

Busy with the job of a chief accountant at the company, but every day, Kim Thoa (38 years old, Hanoi) is still working hard in the kitchen to cook for her family. The mother of two is sharing, she loves to cook. The person who brings inspiration to the kitchen after a tiring day of work is her son. She confided, “She’s 15 years old, picky eater and very thin, so I have to regularly look up recipes online… to make him eat better.” Maybe that’s why gradually, her passion for cooking is getting bigger and bigger. It is not simply a responsibility to children, but also shows a woman’s love for her family. Kim Thoa is very passionate about cooking Currently, each meal she will cook for her family of 6, including her husband’s parents, her husband and her two sons. Every time I go to the kitchen, I will spend 1 – 1 and a half hours to cook, depending on what’s on the menu today. The cost is also carefully calculated by the mother to be appropriate and to avoid excess food, the number ranges from 150,000 to 200,000 VND/meal. Every meal I will cook for my family of 6 However, she is not too heavy on how much money is required for each meal, but for a good mother, a meal must always be nutritious and of good quality. The children are at a developing age, the elderly parents-in-law need to nourish their bodies, and the husband and wife also need health to work. Therefore, the nutrition of the meal is always her top priority. In particular, when going to the market, she always chooses fresh food. In this way, the meal will not only taste better, but also be safe and quality. The cost of her family’s daily meal ranges from 150,000 to 200,000 VND/meal. With a family of 3 generations and as large as hers, so that everyone can feel good when enjoying, Ms. Kim Thoa often arranges to cook 4 dishes in a meal. These dishes are usually soups, vegetables, stir-fries and savory dishes. She also has to regularly change the menu and the way it is prepared so that the dish is not duplicated, avoiding a feeling of boredom for everyone. “For example, today, if you eat braised pork, tomorrow you will make deep-fried fish… Especially, your own dishes will never be cooked in a week.” she says. With a daily meal, she usually cooks 4 dishes and rarely repeats the main dish in a week She also especially loves to spend weekends in the kitchen. Because this is when she has more time to change dishes, spend more time on meals. At that time, she will cook dishes such as chicken noodle soup, bun cha… for the whole family to “change the wind”. Sometimes, she also cooks hot pot, makes other dishes at the request of her children. On birthdays of family members, she dresses up to show off her talents and makes many attractive dishes. The mother confided that she especially loved the feeling of being meticulously decorated for everyone. Particularly on weekends, I will spend more time in the kitchen Perhaps, thanks to her hard work, diligence, ingenuity, sophistication and attractive cooking, everyone likes the dishes she cooks. Her father-in-law always compliments “Today’s rice is delicious” while the children say “super mom”. She admits that the dishes she cooks are really simple and not picky in terms of spices, but through everyone’s judgment, you will understand how confident she is. On weekends or on special occasions, I will meticulously decorate and cook many attractive dishes For her, family meals are very important and meaningful. “The whole family only eats together for a dinner and a weekend, so those hours are the time for the whole family to gather, talk and bond with each other. I am currently the chief accountant of a company, the I’m also quite busy, but I always take time to go to the kitchen because I feel very happy when every dish I cook, my children eat it all and compliment it.” Ms. Kim Thoa happily said. Everyone must praise Kim Thoa’s cooking skills

Water spinach is known as the “king of vegetables” because they are easy to buy, easy to cook and suitable for both the elderly and children. According to Oriental medicine, water spinach is considered as “a folk medicine”, with a sweet taste, a slight coldness that goes into the heart, can, elementary schools, and universities. In the summer, this vegetable is loved because it has very good cooling properties. A tray of rice only needs a plate of boiled meat, a plate of boiled vegetables, a bowl of boiled water spinach soup is enough to have a delicious and frugal tray of rice.
In the summer, water spinach is often squeezed with a few slices of lemon to create a cool, easy-to-eat sour taste. This combination does not harm the acidity of the lemon in the hot broth, which is easily bitter. Instead, if water spinach is soaked with a few crocodiles, it will have a more special flavor. The sweet and sour taste of crocodile and water spinach soup has the effect of clearing heat, refreshing, stimulating digestion. Illustration. Crocodile contains 86% water, 1% organic acids, 1.3% protit, 8.2% glucose, 2.7% cellulose, 100mg% calcium, 44mg% Phosphorus, iron stains and 3mg% vitamin C. Crocodile is also a medicine. Healing. In Oriental medicine, crocodile is a fruit that is average, sour, acrid when the fruit is green, and sweet when ripe. It has the effect of refreshing, creating new epidemics, detoxifying, eliminating drunkenness, poisoning, vomiting due to pregnancy. In addition to being soaked in soup to cool off on a hot day, crocodile fruit can also be used to treat diseases in the following ways. Unexpected benefits from crocodile fruit Treat mouth sores, thirst, itchy neck, sore throat Take ripe crocodile fruit with sugar or salt to eat right within the day. Or take 4-6g of dried crocodile pulp and bring it sharp with 2 bowls of water and half a bowl, drink it after breakfast. Or 8g dried crocodile pulp with boiling water to drink during the day. Use for a week. Treatment of morning sickness for pregnant women Cooking crocodile with carp or duck meat also heals quickly. Or use green crocodile soaked orally to help reduce morning sickness, but should not drink much because it can cause increased blood sugar for pregnant women. Cough treatment: There are many ways to use crocodile fruit to treat cough as follows: Fresh crocodile pulp 15g, soaked with a little salt, sucked 3-5 times a day, it is best to take it in the morning and evening before going to bed. Or fresh crocodile meat 25g with 250ml of water and 100ml, divided into 2 drinks, add sugar when drinking. Drink for 3 days. Or take flowers, sharp crocodile fruit with 300ml of water and the remaining 100ml, divided into 2-3 times a day. Cough treatment for children: Take steamed crocodile flowers with honey for children to drink several times a day to be effective. Improve digestion Take steamed crocodile with sugar as a beverage to drink during the day. Or use fresh crocodile to cook sour soup to eat immediately. Cure drunkenness Use 4-6g of sharp dried crocodile pulp to drink or brake with boiling water to drink. Or use water soaked in sugar and ginger to drink very effectively.

Artwork/INT Last year, Le Thuy flooded, the water was immense, fish, shrimp, and alluvium also followed the water and stayed in the fields. After the flood, the land is fertile, most of the crops grown down are green. I remember when I went back to my hometown after Tet, I went to the market to buy a bunch of big, young green cabbage that was delicious to the eyes, but had 2 thousand VND. Buying 10,000 cucumbers, the old lady selling melons filled a basket. I said: – Your teeth give a lot? She laughs: – Like I sold it, one day she sold nearly 1 basket but got 6 thousand. The immense rice fields in the countryside this year also have a good harvest, a yellow color stretching to the foot of the distant mountain. The rice heads bowed heavily, covering the whole road separating the fields. The wind about the rice waves keeps undulating, it feels like standing in front of the sea but the waves are peaceful and golden. In my hometown, many houses still keep the new custom of offering rice. Every season of ripe rice, people reap the first field, after threshing (previously using human power or cattle to pedal, later with a continuous harvester, only packed grain rice was brought back). let the rice dry in the sun. Select the field with good rice varieties, then threshing and drying separately. When the rice is dried (in the sun and dry enough for long-term storage), it is milled, pounded, gradually, sieved (later milled by machine), giving white rice grains. Use that rice to wash with clear stone well water and then blow the rice with a wood stove. You have to be careful with the fire so that the top rice grains are white and fragrant, and the bottom is just scorched yellow. Select pullets to start nesting (the new hens begin to lay their first eggs), by this time there have been some early rains of the season. People in the countryside who are used to thunderstorms, when they see termites flying out, know that after 5 to 10 minutes, it will stop raining. The termites fly out, meet the wet rain, then swoop down to the ground, lose their wings and run away like small round meatballs. When chickens eat termites, the meat is fragrant and golden. The newly placed tray of rice has only a large plate of fresh white rice mixed with pieces of golden brown rice, on top of which is left over a fertile yellow boiled hen and a plate of crushed roasted salt and peppers. with 1 lemon cut in half. The owner lights 3 incense sticks and prays to heaven and earth, gods and ancestors to eat a new meal, to bless and protect the whole family for a year of peace, a bountiful and prosperous next season. Looking at the new tray of rice, though simple but full of herbs, of the owner. Farmers still spread word of mouth, when making new rice, people must be clean and clean in their thoughts, their minds must be good to cook a full fragrant meal; Boiled chicken with bright colors, neat and tidy shape. Old farmers looking at the tray of rice can know the happiness of the house, know if the next year’s crop is better or worse. With the new tray of rice used for worship, the elderly eat first, then the people who work in the field have the most merit, then divide it among the children and divide it equally among all members of the family. No matter how much or how little, everyone has their share. Fresh and fragrant rice, sweet and fatty chicken pieces, roasted salt seeds pounded with hot, spicy chili peppers, crispy golden pieces call back a whole heaven of memories of the new rice seasons that have passed in life. In the new meal, family members remind about the lost family members, those who are far away from home… So many people keep holding a bowl of rice and remember to eat. My family also grows rice, so since I was young, I always eat new rice. Eating from the time when the grandparents were still alive until the grandparents returned to the crane world in turn. Every new rice season, I try to arrange to bring my baby home. Show me the ripe rice season, let me know my hometown My father sometimes asked his grandchildren to burn incense on the ancestral altar during the new rice offering. The children followed their grandfather’s orders, but now everyone knows how to light incense sticks straight, not letting the incense fall out. The children always know how old their great-grandparents died, who went away in the family, who died… I remember that every year when we offer new rice, we share our chicken meat with our children. Ma says: – Ma doesn’t like chicken, I hate eating chicken… The chicken was delicious, but it was less so the kids were very happy, and saved and compared which one was bigger. Later, when I grew up, I knew how to give a little bit of delicious fat to my children. My health is not good, or I am sick. Every time the plating hurts, the kids often cook chicken porridge for the plating. Ma only eats porridge with water. Chicken doesn’t really like to eat now because it’s old now, has weak teeth, and hates eating chicken because it has teeth. I just wish, if there is no disease, I will take my children home. In the middle of the field, stop and fill your chest with the new scent of rice. And come back to eat new rice. New rice for me now is also eating, remembering… eating love…

Yet the family meal of Thu Uyen (22 years old, Hai Duong) is delicious every day. The secret lies in the skillful cooking hands of this 9X girl. It’s not a taste of seafood, it’s simply a daily dish, but anyone who enjoys Thu Uyen’s skill in cooking must also praise the delicious taste. Recently, on the Kitchen Love Association, Thu Uyen’s extremely beautiful and eye-catching summer rice trays received thousands of shares after being posted. Thu Uyen shared: ”My family is a family of 3 generations but making a menu for everyone is not difficult, grandparents can eat most of the dishes, so I arrange a tray of rice with enough for 1 soup, 1 savory dish or stir-fried vegetables. , pickles and fruit”. Observing Thu Uyen’s rice trays, it is easy to see that each tray includes 1 soup, 1 salty or stir-fried braised dish, sour food and dessert fruit. Each tray of rice that Thu Uyen cooks will be for 6 people to eat. “My family consists of 6 people but I don’t eat much, so the food preparation and cooking is very simple and fast. I use ingredients that are suitable for the whole family’s taste, easy to buy, easy to prepare, fast and convenient” – 9X said. According to Thu Uyen, the cost of each meal she makes is only about 100,000-150,000 VND. In particular, she focuses on cooking low-fat dishes, increasing the processing of soups, especially crab and sour soup to make it easier for everyone to eat. In addition, she often changes the menu so that people don’t get bored. The vegetables that she uses for processing are usually grown by her family or bought at the house of an acquaintance who has clean vegetables. Because she cooks all simple dishes, it only takes about 45-60 minutes for Thu Uyen to be in the kitchen. The dishes need to be simmered for a long time, she uses the rice cooker for quick and convenient. When receiving many compliments from everyone, Thu Uyen feels very happy. She shared that she could cook like that because she learned from her parents. Since childhood, she has enjoyed delicious meals cooked by her mother and father. “ When I was a kid, I was very clumsy, but I don’t know why until now I am passionate about cooking. Learn how to cook and then learn how to decorate food beautifully. Every time I cook, I feel comfortable and happy. And the result is delicious food for the whole family to gather happily at home meals “. For me, the family meal tray is happy and full. It’s not just delicious dishes but just simple dishes, but when everyone in the family sits down to eat a meal together after a busy working day, that’s happiness.” Uyen confided. Author’s Corner: Thu Uyen is the author of the above delicious rice tray series. She is 22 years old, currently a student at the Faculty of Tourism, Hanoi University of Natural Resources and Environment. 9X’s hobbies are cooking and reading. Nguyen Tinh Photo: Collectibles

It is no coincidence that many people do not like to go to the kitchen, kitchen work takes up a lot of people’s time and energy. Some of your suggestions Xuli (a teacher at Phu Ngoc High School, Dong Nai) will help you reduce your cooking time so you can spend more time handling other jobs or taking care of your family. 1. Freeze and cool food Freezing food scientifically will preserve the nutrition of the dish Storing food in the refrigerator is something that housewives should do. As long as you just grasp a few principles, the food is always fresh and retains its nutrients. So, ladies and gentlemen, if you can afford it, go to the market every day, or collect many days to go to the market once, it will be much less difficult. 2. Prepare some common sauces Some types of ready-to-cook sauces for the refrigerator, including: grilled marinade, chili garlic fish sauce, satay. Some types of sauce commonly used daily by Vietnamese people such as garlic and chili fish sauce, satay, grilled marinade, chao sauce, tomato sauce… housewives should cook a large amount and then store it in the refrigerator to use it gradually in 7-10 days. 3. Cook more than 1 serving and freeze Some dishes take a long time, such as stews and stews, so cook more than 1 serving, and freeze the rest. The next meal just needs to be defrosted and reheated (microwave or steamer…). 4. Prepare some types of dishes Spring rolls are always rolled up and stored in the freezer compartment of the refrigerator. At meal time, just take it out and put it in an oil-free fryer, add a thin layer of oil to make it crispy and delicious. Pre-processed products help you reduce your time in the kitchen significantly because this process is the process that takes up the most time in your cooking. For vegetables before storing in the refrigerator, pick them up as soon as possible after you buy them. Some dishes such as spring rolls, fish cakes, and bay leaf rolls… you can either pre-roll them, pack them or fry them briefly… Grilled leaves or spring rolls can be fried quickly and neatly in an oil-free fryer. Grilled fish, fried spring rolls, tomato sauce or second fire frying all become simpler. 5. Exploiting the functions of kitchen support machines Machines will do a lot of kitchen work with women. Depending on the conditions of each house, how many machines to buy with great machine skill. But the machine supports the most effective kitchen work such as: an oil-free fryer for fried and grilled dishes; pressure cooker for stews and blender for grinding crab, pounding shrimp, chopping onion/garlic/pepper/chili/lemongrass/ginger… In addition, you can “buy” for your family a versatile food processor to be your assistant.The machine can cut, slice, grind, grind, juice in just a short time to help. You save a lot of time in the kitchen. 6. Plan your cooking The first secret to help you reduce kitchen time is to have a specific and reasonable cooking menu before entering the kitchen. There are many people who have to spend too much time shopping and thinking “what to buy for today’s menu?”, then when you start cooking, you think about what to cook, and finally when you make it. found that there was a shortage of food ingredients, which was a time-consuming process. So take some time over the weekend to plan out a menu for your family for a week and then list the ingredients and food you need to buy for the week. You see, instead of having to worry about going to the market every day, you just need to go to the market for a week. In addition, you will not need to think about what to eat today, just start cooking every time you go to the kitchen. 7. Choose simple dishes but full of nutrients Full nutritious 1-course meal, steamed fish with vermicelli + onions, vegetable rolls dipped in fish sauce. A meal needs 4 groups of substances: starch, protein, fiber – vitamins and fat. With “lazy” meals, I just need to choose which dish has all the above 4 groups of substances to be assured of both standard and leisure time, for example: steamed fish with vermicelli and onions; fish and fruit soup, stewed fruit and vegetables… 8. Save fancy dishes for special occasions If your ability is limited, time does not allow, or you know for sure that you will bury your head in the kitchen and be too tired to be angry with your husband and children, don’t hurry. Some sophisticated and complicated dishes I use for family gatherings, fathers take care of children, mothers cook and clean. It will be fun for the whole family.

Green crocodile fruit – Photo: Dak Lak newspaper Sour soup with pickled water spinach – Photo: Dak Lak newspaper Crocodile is one of many typical summer fruits in the North. Water spinach is boiled, picked out, then put in to make sour, the same crocodile when finished cooking, it is soaked in a bowl of fragrant garlic fish sauce. Just that alone makes the tray of rice cool but wastes rice immensely. Sour soup cooked with tamarind Young tamarind leaves – Photo: Women Online Sour soup with young tamarind leaves – Photo: Women Online Sour soup cooked with young tamarind leaves or tamarind fruit really has a very strange sour taste, both fragrant and sweet, especially when tamarind is cooked with seafood sour soup. The way to cook is very simple: first, fry the onions very fragrant, add a few pieces of pineapple (fragrant) and then add tamarind and water to boil. When we see enough acidity, add seafood (fish, clams, shrimp…) in. Just boil the water again and have a delicious pot of soup, now if you like a little color, add a few pieces of tomato to make it beautiful and then add onions, cilantro, and coriander to have a delicious pot of soup again. It’s easy to eat! In some areas in Phan Rang, Ninh Thuan, and Quang Nam, at breakfast, you will cook a pot of soup like this and a pot of rice to have a solid meal and enough quality to work until noon. Sour soup with leaves of Giang leaves lá Giang leaves often grow wild on the banks of ponds and fences – Photo: Food in green fields Sour soup with leaves of Giang leaves – Photo: Delicious dishes every day If you have come to the West and tried the chicken sour soup, you will definitely not forget it because the taste is great. Giang leaf, also known as nom leaf as it is called in the North, is a type of leaf that often grows wild in fences and is very popular. The leaves are washed, lightly crumpled, then cooked with water first, then the chicken is added. The sour taste of Giang leaves mixed with the fatty and aromatic taste of chicken will really make any tray of rice “perforate”. In the Northwest, there is also buffalo meat cooked with nom leaves, which is also an extremely attractive specialty. There are also many sour soup dishes such as vegetarian sour soup, sour bamboo shoot soup… extremely delicious in summer. The sour soup is not too difficult to prepare, the sour taste of the fruits and leaves will help your soup to be delicious in any way. Eating with fresh vermicelli or hot rice is “standard”.

Last year, Le Thuy flooded, the water was immense, fish, shrimp, and alluvium also followed the water and stayed in the fields. After the flood, the land is fertile, most of the crops grown down are green. I remember when I went back to my hometown after Tet, I went to the market to buy a bunch of big, young green cabbage that was delicious to the eyes, but had 2,000 VND. Buying 10,000 cucumbers, the old lady selling melons filled a basket. I said : – Your teeth give a lot? She laughs: -Like I sold it, one day she sold nearly 1 basket but got 6,000.. The immense rice fields in the countryside this year also have a good harvest, a yellow color stretching to the foot of the distant mountain. The rice heads bowed heavily, covering the whole road separating the fields. The wind about the rice waves keeps undulating, it feels like standing in front of the sea but the waves are peaceful and golden. In my hometown, many houses still keep the new custom of offering rice. Every season of ripe rice, people reap the first field, after threshing (previously using human power or cattle to pedal, later with a continuous harvester, only packed grain rice was brought back). let the rice dry in the sun. Select the field with good rice varieties, then threshing and drying separately. When the rice is dried (in the sun and dry enough for long-term storage), it is milled, pounded, gradually, sieved (later milled by machine), giving white rice grains. Use that rice to wash with clear stone well water and then blow the rice with a wood stove. You have to be careful with the fire so that the top rice grains are white and fragrant, and the bottom is just scorched yellow. Choose a young hen to start jumping (the new hens begin to lay the first eggs), at this time there have been a few thunderstorms at the beginning of the season, when it rains, the termites fly out, the villagers are used to thunderstorms. When I see termites flying out, I know that after 5 to 10 minutes, it will stop raining. The termites flew out, met the wet rain, swooped down to the ground, lost their wings and ran away like small round meatballs. Chickens eat that termite, the meat is fragrant and golden. A new tray of rice is placed to worship heaven and earth, the gods, the ancestors only have a large plate of white new rice mixed with pieces of yellow burnt rice, on top of which is left over a fertile yellow boiled hen and a A plate of crushed roasted seeds with chili peppers accompanied by 1 lemon cut in half. The owner lights 3 incense sticks to pray to Heaven, Earth, Gods, and Ancestors to come back to eat a new meal, to bless and protect the whole family for a year of peace, a bountiful and prosperous next season. Looking at the new tray of rice, though simple but full of herbs, farmers still tell each other that when making new rice, people must be clean and clean in their thoughts, and the mind must be good to cook a full fragrant, boiled meal. The hen is brightly colored and neatly shaped. Old farmers looking at the tray of rice can know the happiness of the house, know if the next year’s crop is better or worse. With the new tray of rice used for offerings, the elderly eat first, then the people who work in the fields have the most merit, then divide it among the children and divide it equally among all members of the family. have his share. Fresh and fragrant rice, sweet and fatty chicken pieces, roasted salt seeds pounded with hot, spicy chili peppers, crispy golden pieces call back a whole heaven of memories of the new rice seasons that have passed in life. In the new meal, family members remind about the lost family members, those who are far away from home… So many people keep holding a bowl of rice and remember to eat. My family also grows rice, so since I was young, I always eat new rice. Eat from when you know how to eat, from the time when your grandparents are still there until your grandparents return to the crane world in turn. Every new rice season, I try to arrange to bring my baby home. Show me the ripe rice season, let me know my hometown. My father sometimes asked his grandchildren to burn incense on the ancestral altar during the new meal, without a word of instruction, the children just followed, but now everyone knows how to light incense sticks straight, not letting the incense fall go out. The children always know how old their great-grandparents died, who went away in the family, who died… I remember that every year when we offer new rice, we share our chicken meat with our children. Ma said: – Ma doesn’t like chicken, I hate eating chicken… The chicken was delicious, but there was little, so the kids were very happy, and saved for a bigger piece compared to each other. Later, when I grew up, I knew how to give a little bit of delicious fat to my children. My health is not good, or I am sick. Every time the plating hurts, the kids often cook chicken porridge for the plating. Ma only eats porridge with water. Chicken doesn’t really like to eat now because it’s old now, has weak teeth, and hates eating chicken because it has teeth. I just wish, if there is no disease, I will take my children home. In the middle of the field, stop and fill your chest with the new scent of rice. And come back to eat new rice. New rice for me now is also eating, remembering… eating love…

Ingredients for fried anchovies with garlic and chili 500 gr anchovies
100 gr deep fried flour or cornstarch

2 chili peppers, 2 garlic cloves, dried onion, green onion
Seasoning: 3 tablespoons fish sauce, 1 teaspoon chili sauce, 1 teaspoon sugar, 1/2 teaspoon pepper 1/2 Daily delicacies: Fried anchovies with garlic and chili. How to make fried anchovies with garlic and chili Anchovies are washed and drained, then put in a bowl with fried flour or cornstarch, add a little salt and pepper, stir well. Garlic, chili, chopped onion.
Put the oil pan on the stove, heat the oil, put a little anchovies in and fry on medium heat. When the goldfish is crispy, remove the fish to a plate lined with absorbent paper.
Make the sauce: Put 3 spoons of fish sauce, 1 spoon of sugar, 1 spoon of chili sauce, minced garlic, and minced chili into a bowl and stir to dissolve.
Put another pan on the stove, heat 1 tablespoon of oil, add green onions and dried onions, minced garlic to the island until fragrant. Pour the sauce mixture into the boil, then add all the fried fish to the island to infuse the spices. When the mixture is dry and clings evenly to the dried fish, sprinkle some pepper, then turn off the heat, put the fish on a plate to eat with hot rice. Fried anchovies with garlic and chili can be made a lot, put in a jar and preserved in the refrigerator to eat gradually.

Despite being busy with work at the office, every day beautiful young wife Binh Minh (26 years old) still works hard in the kitchen to cook for her family. With 9X, cooking is not really the responsibility but the passion, making her feel happier and happier every day. That passion was probably passed down from his mother. She is truly a traditional woman with enough merit, righteousness, language, and virtue. “My mother cooks very well, in the past I did not have much information on the internet like now, but I think she is talented if she goes to eat something delicious and strange, she will be able to enjoy it for her father and children”, Binh Minh proudly asserted. Binh Minh loves to cook She shared that the couple’s family both brought rice to work. Therefore, every day, 9X itself will wake up early to cook breakfast and prepare decent bento boxes to bring together to the agency. In the afternoon, Binh Minh will cook dinner. Because the couple working all day tired, the 9X dinner often focuses on cooking many delicious dishes and presenting more. Currently, each meal Binh Minh will cook rice for 4 adults and 4-year-old daughter. 9X feels, cooking for more or less people are the same, it’s just adding a bowl of extra chopsticks. Just increase the amount of food. The cost of meals is well calculated by the beautiful wife. Daily meals will cost from 100-120 thousand VND for 4 adults and girls have their own diet. Sometimes, the beautiful 9X also changes the wind for the whole family with meals priced from 300-500 thousand, making everyone excited. When she cooks, her main concern is nutrition. On the tray of rice, Binh Minh always has a balance between protein and fiber, usually 2 vegetable dishes, 1 savory dish . “Because my family is very aware of providing additional fiber for the body, good digestion and especially in this hot weather, I find soup and vegetables easy to eat. I just need a bowl of soup. crab a few pieces of salted eggplant is enough to eat 3 bowls of rice “, 9X said happily. Because there are many people in the family, the eating and drinking preference will sometimes be different, perhaps so when she comes home from work, she often thinks about what to cook, most of the family can eat and then cook that dish. For example, my husband does not like to eat chicken, 9X makes meat and eggs, and chicken cooks for the children … In order for the meal to be less boring and repetitive, the beautiful wife took great effort to change the menu. 9X admits that he is very strict about food. She does not need a luxurious meal, but the ingredients must be clean, easy to eat, and delicious. For example, in the sun, eating rice is a bit more difficult than on cool days, she immediately turns to making vermicelli, shrimp paste, rice noodle, fish sauce, or bun cha … In addition to cooking meals, Binh Minh family often “changes the wind” to cooking vermicelli, vermicelli and pho with Asian and European dishes. From time to time, 9X makes her daughter’s “wardrobe” such as spaghetti, crab vermicelli, beef rolls, … on cool days, she turns to cook sticky rice, make donuts, and dumplings … Perhaps thanks to the talent and skill, the dishes that Binh Minh cooks can be enjoyed by their husbands, children and children. “My meals are all clean and rarely have leftovers. My husband often makes fun, saying that now he doesn’t like to drink, he only likes to eat rice his wife cooks, he feels better off his stomach”, Binh Minh said happily. With 9X, family meals mean a lot. She said that, no matter how much fatigue and frustration one day, just sit down on a tray of delicious food, talk together, be laughed at how tired, dispel, to regain the spirit of going to school tomorrow. , go to work. This is the driving force for the beautiful 9X to work hard in the kitchen every day.

When posting the rice dishes he cooked on social networks, Quynh Trang was praised by the housewives’ association. ” The skillful page deserves 10 lovers ”, ” Oh, unmarried, the rice tray is decent, so many dishes !!!! ”, ” It’s not just a boy or a girl, I close my eyes when I love cooking. I wish my two daughters would be as part of this lovely girl later on ”, “ Oh, I’m still single and cook so many things, it’s like cooking for the whole family. Every dish is delicious ” … is a rain of compliments for Quynh Trang’s meals. 9X dishes that are often cooked are constantly changing to help relieve boredom. The special thing about Quynh Trang’s rice tray is that the dishes are not only delicious but also very beautiful. Almost every meal, she has to decorate the dishes so beautifully because according to Trang, the food not only needs to be delicious but also needs to be beautiful. The young girl’s passion for cooking was inspired by her own mother and grandmother. Trang’s mother and grandmother are very good at cooking and now the 9X girl has also learned a lot of cooking experiences from her mother and grandmother. When starting to study far away with more opportunities and conditions, 9X learned to explore more culinary of other lands. For a delicious meal, when cooking, Quynh Trang often pays attention to the quality and origin of food. In Hanoi for 4-5 years, Trang rarely has to go to the market. All clean food is provided by mother in the countryside every 2 weeks. So she always prioritizes choosing vegetables and fruits that can be eaten for a long time such as: cucurbits, cabbage, potatoes, carrots, … bla bla. Because they are easy to preserve, even though they are so long, they still do not lose nutrients. Usually, Trang makes a tray of rice for 5 people to eat. What Trang cares most about her tray is health and nutrition. So she does not clearly define the value of each specific tray, as long as the tray is harmonious, the dishes are arranged properly. However, no matter what dish she cooks, Trang always follows the principle of 2 salty dishes (meat / fish …), 2 light dishes (vegetables / vegetables / fruits …) and always in the tray must have 1 bowl of soup. Quynh Trang’s quick cooking tip is that foods such as fish meat, she preprocessed it into small bags with just enough food and then frozen. The night before the day of cooking, she brought it down to the cooler, the thawed refrigerator, so that tomorrow just cook according to the menu of each week. With Quynh Trang, there is nothing happier than seeing her loved ones happily enjoying the delicious dishes she cooked after a tiring working day. Meals help everyone in her family connect more together. ‘For me, women are fire keepers in the family. The most desirable thing in this life is that when we get home from a busy day, we have a reason to smile. There is nothing more affectionate than meals together ‘- Share page. Author’s corner Quynh Trang – the author of the above rice tray series, 23 years old born in Nghe An, is currently working at a pharmaceutical company in Hanoi. In her spare time, she often makes cakes and sometimes works as models for photographers. Nguyen Tinh Photo: NVCC

Traditional curry. Centuries ago, the Indians migrated to bring not only recipes but also spices and spices of their homeland to Guyana to cultivate. Today, there is still a clear imprint of India in Guyana cuisine. Guyana people daily eat traditional Indian dishes such as dal bhat, roti, dal puri, parsad … To save cooking time, working families routinely make rice dishes cooked in one pot with shredded meat and vegetables, a cooking common in northern India. Guyana people especially love curry dishes made from chicken, goat, sheep, or duck. The most prominent is Guyana curry made from meat, curry leaves, some flavoring spices and cassareep (tapioca root juice) is only eaten during the holidays of the year. In Guyana, if people do not eat rice, they will eat cassava. Cassava is very popular in Guyana cuisine. Almost all housewives know how to make bread from tapioca; Restaurants are always ready to serve metamgie cassava made from boiled cassava with sweet potato, taro, coconut water and butter. The wise and resourceful Guyana people also take advantage of the juice from the roots of cassava, which is very toxic to make cassareep or kari. Both of these products are non-toxic and have a very unique sweet and bitter taste. Cakes in Guyana. Some of the popular Guyana drinks include lemon juice mixed with vanilla essence, pineapple wine, rum, tea with licorice and dried hibiscus flowers, ginger beer and milk mixed with roasted peanut powder. In the summer, Guyana people often enjoy the above drinks with some Indian and European aftermath desserts such as cassava pone (baked goods made from tapioca, coconut water, milk and sugar), coconut jam. Cakes into small cakes, peera (sweetened condensed milk and boil until thick). Since the Guyana use brown sugar more than white sugar, many of their dishes are very sweet. For those who love sweets, the experience of enjoying Guyana sweets is like going to heaven.

Living in Japan, in addition to focusing on studying and researching, international student Thien Duc is very passionate about cooking. Thien Duc regularly shares pictures of his meals, dishes, pastries on Facebook and is loved by many people. Thien Duc is passionate about cooking, and loves to make cakes. Recently, 9X has suggested how to make many very attractive vermicelli dishes, everyone who sees it must also crave, you can refer. FISH NOODLES Resources – Red snapper 300 grams – Head or fishbone – Noodles – Tomatoes – Bamboo shoots – Spices – Dill vegetables, scallions, … raw vegetables served Processing – Onions, dill, washed and chopped cilantro. Wash tomatoes and bamboo shoots, add pieces to taste. – Fish heads and fish bones fried gold through cooking oil, for more fatty taste as well as de-fishy. – After the frying is finished, bring it to cook broth, taste the spices to taste. – The fish meat is divided into 2 parts, one part is sliced ​​into thin pieces, the other part is used to make fish cake. – The fish is sliced ​​into seasoned chunks and then rolled over a layer of crispy fried flour, if not, it’s okay to leave it as well. Fried fish meat at this time will taste, not be broken. – The fish cakes you grind the fish meat, season with spices and chopped scallions. Finally add fennel and puree this mixture. After the mixture has stable adhesion, use a spoon to scoop 1-2 tablespoons and press it flat. Fried fish will be delicious fried. – After being simmered, the broth is filtered through the sieve to avoid fish bones. After filtering, add the tomatoes and bamboo shoots to the stew for a while. Taste one last time according to taste and then prepare to eat. – In presentation, the noodles, fried fish, fish cakes, tomato shoots, put on top, add the broth to the cilantro to have a delicious fish noodle bowl. SEARCH BUTTER Resources: – Raw crab – raw spring rolls – 1 egg yolk – tomato – tofu – vermicelli – raw vegetables – onions … How to cook: – After buying crabs, break the legs and the bigger the crabs, put in 1 cup of crabs separately to slice the scallion with onions. Then grind all the parts of the crab thoroughly, the crab shells thrown away. – After finishing grinding, mix with water, then filter the leftover crab residue. If you are afraid that the crushed crab shell is still mixed in, then filter 2 to 3 more times. After the mixture is filtered, add a little salt and cook. Slowly, the crab will float, the more boiling the water will become. – Take out the pot, this time the broth will be clear, set aside to settle down and then go to make the crab. The crab was picked out and put in raw sausages and 1 egg yolk, seasoned with salt and monosodium glutamate, then mixed well and steamed for 30 minutes. – While steaming, the onion is fragrant and then poured crab bricks, it will freeze and form an extremely sweet brick block as shown in the picture. – After the crab is steamed, wait for it to cool, pour out any leaking water while it’s finished steaming, then sprinkle a little crab-colored oil on the surface, at this time it will look as delicious as a piece of fried pies. – The hardest parts are done, now slice tomatoes with onions and pour into a pot of broth to boil, during the cooking process, fry the tofu. Finished fried beans also put in the pot of broth. Add seasoning to taste is finished. – Boil the vermicelli in a bowl, cut the crab pieces out, scoop out the broth, finally put in a spoon of crab bricks on top. Eat with vegetables as you like, if you have a little shrimp sauce will be more delicious. MUSSELS NOODLE Resources: – Clams – Pork skin to grease – Peanuts – Vermicelli, dry rice (cold rice), instant noodles, depending on your preference, whatever you want to eat, taste well, you can eat with everything. – Vegetables: subjects (along the mosquito net), cilantro, herbs of all kinds – Hue – Spices, salt, pepper, monosodium glutamate, chili … Prepare – Soak mussels with fruit chili to let them release sand, eat them clean, help pigs. – The pork skin is sliced ​​into pieces and fried, then fried carefully to avoid oil splashes. You can put the pork skin in the oven 200 degrees at 15 minutes, until it dries up, frying will have less oil splashes. – Peanuts, submerge in cooking oil and add chili powder or cashew oil to make the color more beautiful, until the oil is boiling. – Chopped vegetables into fibers. All vegetables, melons, along the mosquito net are all chopped small enough to mix. Those who have ever eaten will probably remember the mussel vegetables, so it is okay if you do not need to display it. After Thai finished, mix the whole together. Note, when slicing along the mosquito net, soak it with salt water, to avoid blacking but also to reduce itching. – Boil bean sprouts and take them out. – Boil noodles, noodles (depending on your preference). – Wash the mussels poured into 2 bowls of boiled water to get the mussel juice. When it is boiled, it will fall out on its own, just throw it away. The clam has to take its meat out, but it can’t fall off by itself, so this step needs to be patient. When you have a pot of mussel juice, add a little salt and monosodium glutamate. Tasting it sweet is okay. – For oil, garlic, stir fry, pour in mussels. Seasoning with salt, pepper, chili fruit, monosodium glutamate, a little fish sauce. Stir fry until hunted, out of water is fine. Finally, add the chopped scallions, so that the scallions are not crushed. That is done with the fried mussels. – 1 teaspoon and 2 teaspoons of mussel water, stir it up so that it drops the sediment downwards, most of it has sediment or worse than sand so stir well, wait for it to sink and pour it into a new bowl. – Let’s eat it now. 1 pinch of vegetables, vermicelli, rice, noodles (optional), 1 teaspoon of stir-fried mussels, a few pieces of fat, 1 teaspoon of peanut oil. Spices include 1 teaspoon fish sauce, a little MSG, a little fish sauce. Finally, add the cilantro with chopped cucumber, the price is to boil on top. BUTTERFLY Resources – Pig heart, heart, tongue – Vermicelli – Turmeric or turmeric powder – Cilantro, coriander, onions, garlic. – Spice Prepare – Your heart is rough and then washed many times with salt water, if possible, soak with a little white wine to deodorize. After pre-processing, then marinate with spices such as fish sauce, sugar, monosodium glutamate, pepper and turmeric powder. – Onions, garlic with cooking oil and stir-fry your heart, heart and tongue. Cook well, season it if it’s a little salty. – Vermicelli stir-fry with a little turmeric powder for golden vermicelli. In some places, people take fried water to stir-fry it with vermicelli and I encourage you to use it this way. Noodles now taste better, soft, and yellow. – Cut the green cilantro on small vegetables. – For the presentation, let the vermicelli below, stir-fry the heart above, add chopped vegetables and mix up to eat. BUN BO HUE Resources: – Spring rolls – Beef – Pork bones – Crab rolls – Spring rolls – Scallions – Lemongrass, ginger – Hue sauce – Raw vegetables, onions, cilantro Prepare: – Ninh pork bones, legs. Before simmering, boil it once with boiling water to deodorize and make the broth clearer. – While simmering, drop in 5 lemongrass plants, 1 grilled ginger root. Seasoning with fish sauce, monosodium glutamate … – After the broth is fragrant because the broth is removed, filter it through the sieve to make the broth free from sediment. Next, let the beef popcorn and simmer for 2 more hours for the soft corn and the broth to soak the beef. 2 hours later, use a spoon to scoop each ball into the water and continue to boil. – Lemongrass, garlic, chili we bring chopped, fried with cooking oil to fragrant and then put in 3 tablespoons of chili. If you eat more spicy, give more. Spoon 1 teaspoon of Hue shrimp sauce into a bowl, add water and stir to settle the sediment. Pour the broth into the cooking oil and continue to heat the mixture slightly out of water. Then filter this mixture through the sieve and pour into the pot of broth. At this time, the broth pot will have a very beautiful red color, the scent of Hue and lemongrass, especially without the smell of fish sauce. – Picked out the corn and sliced ​​it, cut it into bite-sized pieces. – Presented with vermicelli below, legs, beef and broth. Remember to taste one last time before eating. Add a few crab balls and spring rolls, served with raw vegetables as you like. Good luck!

Banquet … home meal The simplest pork dish is boiled pork. Many people like to boil bacon just because it leads to fat and doesn’t dry out. Some people like to boil the pork, and some people like to boil the meat with lean shoulders. The best lean shoulder is the nape-to-shoulder link, it’s always the part where she sells out first. Because the place is simply delicious, the meat is crispy, and not too lean, it can be boiled if you buy it and roast it. There are also people who like to eat butt meat because there is no fat or tenderloin. There are many ways to bring boiled pork to rice. Pork bought, washed, boiled water, drop in, add a little salt to make the meat tastier, open a lid, skimming during the boiling process to make the water clear. Depending on the thickness of the meat, let it boil for a long or fast time. To know whether the meat is cooked or not, just poke it with a chopstick or a sharp knife. If the persimmon water in the meat still drips, cook for a few more minutes, or else it is done. Thin or thick meat, sliced ​​to large pieces or sliced ​​into a lead depends on who eat and how to eat it. If sliced, dab the lemon-chili fish sauce to eat rice. If you cut the lead, roll it with raw vegetables, vermicelli, sausages, eggs … to make spring rolls suitable for hot summer days. Many people like to eat boiled bacon or spring rolls with shrimp paste, shrimp paste, with a little extra star fruit, pineapple, banana … some fragrant Chinese aroma, herbs, and basil are … banquet. There are also people who like to eat boiled meat with soy sauce, add a few slices of chili and a plate of boiled water spinach, and the water to beat the crocodile vinegar wants to swoop on the tray right away. In general, it is still a traditional dish, the delicacy is always boring and must also return to simple rice dishes. A third of just pigs can also process many other delicacies. A typical example is the stewed meat dish. To make this dish, the housewives often choose to buy instant bacon or armpit meat, when sliced, it is usually about the size of a match. Before being put into the warehouse, the meat must be briefly roasted on the outside to soak the salt and fish sauce. Pour the meat and stock into the simmer until the meat is tender and the water gels. You can also store with coconut water if the sweetness is eaten. Northern people do not like the taste for the dish that is too sweet and can be stored with normal water. Braised pork is usually served with white rice or with white sticky rice. You can also stock with quail eggs or fried eggs. The standard summer meal has stewed meat, boiled water spinach, stewed gravy with chili and fish sauce to make it rich to dipping vegetables, a bowl of eggplant attached is “standard without needing”. Strange but familiar Also bacon, can be sliced, roasted. This dish is also one of the everyday rice dishes that are not boring every day. But if it is lean meat like tenderloin, you can simmer fish sauce, add a little pepper. Also minced lean meat, ketchup round balls, this dish almost all children love to eat, even going around, only minced meat in tomato sauce. Also minced meat, there is another way to cook (or not) to cook sour soup. Ingredients include tomatoes, slicing areca and stir-fry with a little fat and the top of non-fragrant flower onion, adding a bit of minced meat, stirring to infuse fish sauce, then add more water. Can cook with crocodile, can cook with sour ears, can also cook with green fruit, but the most delicious and delicious is the lean meat soup cooked with tea bar. Cooked meat, soft tomatoes, soft drinks, add salt to taste. Ladle into a bowl, sprinkle the chopped onion flowers, this summer dish just need to eat with a bowl of salt compress is enough delicious. Tenderloin is the best looking part of a pig, but few people like to eat the portion because it is too lean and difficult to cook. Because if not well, over heat, the meat will be dry and chewy. In addition to thinly slicing the rim with fish sauce and pepper, it can also be processed into a fried dish that also brings rice. The tenderloin cut into large size, gradually carefully marinated with fish sauce, main noodles, peppercorns, rolled over eggs and deep fried, put in a pan of oil and fried in gold, picked out and eaten hot. The meat is soft, crispy and fragrant. The tenderloin can also be a soft, white tenderloin, but there are also many people making rump meat rolls because of its sweetness. Pork ribs can be fried, sweet and sour sauce, grilled or cooked with sour soup … which are also delicious dishes, mainly on the regular tray of rice. Now there is an oil-free fryer, convenient enough sugar, the ribs only need to be marinated for about 4 hours to just enough soak, put in the oil-free fryer for about 20-25 minutes to have a delicious baking dish. Referring to pork, it is impossible to ignore the offal-related dishes. Heart and kidneys are stir-fried, the old heart is also stir-fried with green onion, sauteed with pickles … The feet are simmered, cooked as a civet, and the bones are used as ingredients for pho, noodle cooking …

If you are fed up with greasy foods, enrich your daily delicious menu with spicy and sour chicken gizzard salad, helping the whole family to change the taste. The sweet crispy gizzard, combined with laksa leaves, onions, and the sour taste of the mixed water will make everyone delighted. Raw spicy sour chicken gizzard salad 1 chicken gizzard blister
1/2 onion
1/2 carrot, 1/2 green mango
1 bunch of laksa leaves
Roasted peanuts or sesame
Garlic, chili, lemon, ginger
Spices: Fish sauce, sugar. Delicious dishes every day: Spicy and sour chicken gizzard salad. Delicious dishes every day: Spicy and sour chicken gizzard salad How to make spicy and sour chicken gizzard salad Soak chicken gizzards in white wine for about 5-10 minutes to remove dirt and odors. Then rinse the gizzards with lemon and rinse with clean water. Boil water, add salt and crushed ginger and then let the gizzards boil, take out and drain. Thin sliced ​​gizzards. Thinly sliced ​​onions, soaked in salt water to reduce pungency. Carrots, shredded mango. Pickled lettuce clean, washed, drained. Mix water according to the ratio of 1 lemon / 1 sugar / 1 fish sauce. Peeled garlic, minced chili seeds and add to salad dressing. Put the whole chicken heart and gizzards in a large bowl with onions, carrots, and mango and mix well with water. Mix slowly, when seasoning again, you can taste it. Add the herb leaves, mix well and then place on a plate, sprinkle with sesame or crushed peanuts to serve. 2. Green mango jellyfish salad Green mango jellyfish mannequin is a great suggestion for housewives when they feel their daily delicious list is starting to become boring. It can be a bait plate for your husband to meet you, and can be present at family meals on weekends. Delicious dishes every day: Green mango jellyfish salad. Green mango jellyfish salad ingredients 200 gr of jellyfish (buy bags available at many supermarkets)
1 green mango, 1 carrot
Peanuts (peanuts)
Garlic, chili, herbs, coriander, oregano, lemon
Spices: Fish sauce, sugar, vinegar Delicious dishes every day: Green mango jellyfish salad. How to make green mango jellyfish salad A bag of jellyfish bought to be poured into a basket or sieve to drain. Peeled mangoes, carrots, shredded fibers, squeezed through with a little salt to remove water and then squeezed gently. The herbs picked through, washed. Roasted peanuts, peeled and crushed. Mix the salad dressing according to the ratio of 2 fish sauce / 2 vinegar or lemon juice / 1 sugar. Peeled garlic, minced chili seeds and add to salad dressing. Put jellyfish, mango, carrot in a bowl, pour water to mix and mix well for 10 minutes to infuse. Before eating, mix the herbs and sprinkle the peanuts on top.

Raw spicy sour chicken gizzard salad 1 chicken gizzard blister
1/2 onion
1/2 carrot, 1/2 green mango
1 bunch of laksa leaves
Roasted peanuts or sesame
Garlic, chili, lemon, ginger
Spices: Fish sauce, sugar. Delicious dishes every day: Spicy and sour chicken gizzard salad. How to make spicy and sour chicken gizzard salad Soak chicken gizzards in white wine for about 5-10 minutes to remove dirt and odors. Then rinse the gizzards with lemon and rinse with clean water.
Boil water, add salt and crushed ginger and then let the gizzards boil, take out and drain. Thin sliced ​​gizzards. Thinly sliced ​​onions, soaked in salt water to reduce pungency. Carrots, shredded mango. Pickled lettuce clean, washed, drained.

Mix water according to the ratio of 1 lemon / 1 sugar / 1 fish sauce. Peeled garlic, minced chili seeds and add to salad dressing.
Put the whole chicken heart and gizzards in a large bowl with onions, carrots, and mango and mix well with water. Mix slowly, when seasoning again, you can taste it. Add the herb leaves, mix well and then place on a plate, sprinkle with sesame or crushed peanuts to serve.

1. Gac sticky rice 2. Crispy fried vegetarian spring rolls 3. Braised chicken with vegan stew 4. Lotus and lotus leaf salad with shrimp and pork meat 5. Sour soup with mushroom and straw mushroom Prepare materials 1. 1 ripe Gac fruit, 0.5kg of delicious glutinous rice, salt, sugar, white wine, cooking oil, coconut milk 2. Fresh vegetables, dried vegetables, dried foods, spices 3. Vegan chicken drumstick, egg Vegetarian chicken, spices … On the full moon day (the 15th of the lunar calendar), the family’s family usually prepares a vegetarian meal tray to worship the ancestors. Delicious vegetarian dishes, beautifully arranged as prayers for the early deceased to be saved to the bliss region. Besides, there is the devotion of descendants to their ancestors … Therefore, making delicious vegetarian rice is very important. If you have no idea what to cook, you can refer to the attractive menu below. first Sticky rice Gac Xoi Gac is a traditional dish often found in vegetarian rice dishes offering Full Moon worship. Women can refer to how to make sticky, red, and beautiful sticky rice dishes below. Resources: + 1 ripe Gac fruit + 500gr delicious sticky rice + Coconut milk + Cooking oil, salt, and sugar + White wine Making: – Step 1: Rinse the rice clean and soak it for 6-8 hours until the seeds bloom. – Step 2: Cut the Gac fruit in half, use a spoon to scrape the meat of Gac and then marinate it with 2 tablespoons of white wine and a little salt for at least 1 hour, which can be marinated overnight for 6-8 hours. Mix the sticky rice with Gac meat and 1 teaspoon of salt. In the process you add a little coconut milk to flavor. – Step 3: Put the rice in the steamed rice bowl to cook the sticky rice for about 25-30 minutes. When Gac sticky rice is tender, use chopsticks to stir well, add 1 teaspoon of cooking oil, 2-3 teaspoons of coconut milk mixed together and sticky rice for 5 minutes. – Step 4: Bac Giang sticky rice to the kitchen, when the sticky rice cools down, sprinkle sugar into the island evenly. Pour sticky rice into a plate or use a mold to create a beautiful shape. 2 Crispy vegetarian spring rolls Vegetarian spring rolls are also simple, easy to make and healthy dishes. Let me introduce to you how to make a vegetarian spring rolls that is crispy, evenly yellow, and has an attractive taste. Full Moon offering vegetarian rice tray with this dish will look very beautiful. Resources: + Fresh vegetables: carrots, onions, flower onions, coriander, bean sprouts + Tofu + Dried vegetables: wood ear, shiitake mushrooms + Dry food: rice vermicelli, rice paper rolls + Spices: cooking oil, sugar, pasta, pepper, lemon. Making: – Step 1: Vegetables: carrots, onions peeled, washed, drained and sliced, chopped. – Step 2: Shiitake mushrooms, wood ear fungus soaked in warm water to hatch and then cut the legs, washed to drain, chopped. – Step 3: Boiled vermicelli in boiling water and dipped in cold water, picked out, drained, chopped. – Step 4: Squeezed tofu mixed with carrot, bean curd, onion, shiitake mushroom, wood ear, chopped dong vermicelli. Seasoning with pepper, main noodles just right (note that spring rolls should not add salt because the rice cakes have a salty taste). – Step 5: Cut the square bread in half, spread the cake out to the tray, put the mixed filling in step 4 into the middle of a round 3cm – 4cm long package. – Step 6: Heat the oil pan on the stove, drop the spring rolls in a low heat. Gently stir your hands to make the hard shell turn yellow. – Step 7 : Put spring rolls on a plate, beautifully decorated with vegetables. 3 Vietnamese vegetarian chicken stock A simple Full Moon offering vegetarian rice tray will become more special when the vegetarian chicken dish appears. Resources: + Vegetarian chicken drumstick 300gr + Green beans without shell 30gr + Crispy jelly powder 1.5 tbsp + 1 chili fruit + Purple onion 20gr + Cashew oil 1 teaspoon + Fresh coconut water 200ml + 250ml filtered water (used as eggs) + Soya sauce 1 tbsp + Vegetarian fish sauce 4 tbsp + Vegetarian seasoning seeds 1/2 tablespoon + Sugar 4 tbsp Making: – Step 1: Wash green beans, soak for about 1 hour. Then steam it and blend well. Crushed chili + purple onion. – Step 2: Making vegetarian chicken eggs: Put all of the green beans into a bowl with 1 teaspoon of cashew oil, less sugar and vegetarian seasoning, and mix well. After that, ring a small member. Next, you cook 1.5 tablespoons crispy jelly and 250ml of water to make the egg whites. Fill the mold to shape the egg. – Step 3: Marinate the vegetarian chicken with chopped purple onion, 1 tablespoon sugar and 1/2 tablespoon vegetarian seasoning seeds, mix well for about 15 minutes. – Step 4: Place the pan on the stove, pour in 1 tablespoon of cooking oil, then add 1 tablespoon of sugar to win. After the sugar turns yellow, empty all the marinated chicken into the pot and stir it steadily for 3 minutes. – Step 5: Take all the chicken stir-fry into a bowl, then stir 1 tablespoon soy sauce. Finally, you bring the egg (made) into the sauce, soak the seasoning for about 30 minutes. – Step 6: Place the pot on the stove, then add 4 tablespoons of vegetarian fish sauce and 200ml of fresh coconut water and simmer over low heat. When the mixture heats up, add the sugar and the fried chicken. After the broth is thick, you add all the eggs (which have been marinated), store a little more, and then turn off the heat. 4 Vegetarian shrimp, lotus and lotus leaf salad Vegetarian shrimp and shrimp lotus salad is a simple and easy dish to make, with just a little effort, you will have a delicious and delicious vegetarian dish for the full moon day. Resources: + Lotus bud 300gr + Carrot 100gr + Salad 100gr + Vegetarian shrimp 200gr + 1 teaspoon vegetarian seasoning seed + Garlic 5 cloves + Sugar 3 tbsp + Vegetarian fish sauce 3 tbsp + Cilantro 1gr + 3 chili fruit + Choking 5 left Making: – Step 1: The lotus stalk is about 5cm long, cut in half. Then soak the lotus root with vinegar and water for about 10 minutes. Boiled vegetarian shrimp for about 10 minutes, picked out and let dry. Carrots washed, peeled, sliced. Lettuce, coriander washed, drained and cut into pieces. Washed green onions, chopped. Peeled garlic, minced. Minced chili. – Step 2: Making salad dressing: North pan on the stove with a little cooking oil, add scallions and then fry. Next, add 1.5 tablespoons of vegetarian fish sauce, 1 tablespoon of sugar and stir. When the sugar is completely dissolved, put the sauce in a cup mixed with 1 tablespoon of kumquat juice, 1 teaspoon of chili garlic. – Step 3: North the pan on the stove, pour out all the vegetarian shrimp. Then add 1 teaspoon of vegetarian seasoning seeds and use chopsticks to stir for 3 minutes for the shrimp to spice up. – Step 4: Put in the bowl most of the lettuce, coriander, carrots, lotus, fried vegetarian shrimp, mixed fish sauce. Use chopsticks to mix well to absorb spices. – Step 5: Mixing salad dressing: Mix 5 tablespoons of lemon juice, 4 tablespoons of sugar, 1 tablespoon of vegetarian fish sauce, 1 teaspoon of minced garlic and 1 tablespoon of minced chili together. – Step 6: Put the salad on a plate, sprinkle with peanuts. You can eat it with vegetarian shrimp crackers. 5 Mushroom and mushroom vegetarian soup Resources: + Mushroom: 20gr + Pineapple: 1/2 fruit + Okra: about 5 – 8 fruits + Along the mosquito net: 1 long tree + Bean sprouts: 50gr + Cilantro (Chinese cilantro): 4 plants + Tamarind + Cooking oil, vegetarian fish sauce + Spices: salt, sugar, seasoning seeds, monosodium glutamate + Chopped purple onion Making: – Step 1 : Preliminary processing of ingredients: Pineapple peel, remove the eyes, remove the raw and cut into thin slices. Mushrooms use a knife to cut off the hard legs and split in half, then soak in salt water for about 5-7 minutes. Stripping the outer shell along the mosquito net and cut into pieces about 5cm long. Okra washed, sliced ​​diagonally to taste. Clean bean sprouts. – Step 2 : Crushed tamarind with warm water, then cut off the seeds and keep the juice. – Step 3 : Cook mushroom soup: North on the stove with a pot of water (about 800ml of water), then pour in tamarind juice and cover the pot, cook until boiling. Then, fry the purple onion, minced garlic and pour the mushrooms on the island. Stir the mushrooms for about 2 minutes, then season with 1/2 teaspoon of salt + 1 teaspoon of sugar + 1/4 teaspoon of MSG and continue to stir until you feel the fragrance, then turn off the heat. – Step 4 : When the tamarind juice is boiling, pour the whole pan of stir-fried mushrooms into the pot. When the water is boiling again, put in turn along the mosquito net and okra. Tasting spices to taste. About 5 minutes later add bean sprouts and chopped cilantro, gently stir 2-3 more times, then turn off the heat.

Recently, Miss 3 children shared a simple family meal, but said that thanks to that, she gained weight : “We have lunch at our house. Ask why we keep gaining kg”. In which there are very rustic dishes with standard flavors of North: Boiled morning glory, tomato cannon, crab soup and salty dishes are acacia scallop. Ha Kieu Anh shares her family’s rustic rice tray with crab soup, eggplant and hot rice. Besides that, there is also a dish of acacia scallop fish. Full of country feet but everyone looks craving. Many famous people look at Ha Kieu Anh’s rice tray but have to “be excited”. Anh Tho – Binh Minh’s wife commented: “Luckily, I haven’t posted all”. Actor Anh Dung “hates”: “Already on a diet, then post this item again” . Than Thuy Ha and Linh Nga a good compliment. Meanwhile, Mai Phuong Thuy said: “In my hand are 5 bowls of rice.” Examiner Vietnam’s Next Top Model Nam Trung misses these dishes of Ha Kieu Anh very much because he has not been to his friend’s house for a long time. Mai Phuong Thuy, Than Thuy Ha and the Vietnamese stars commented on Ha Kieu Anh’s rice tray. The reason why Ha Kieu Anh’s “country-of-the-country” dishes make many people crave so much because these are very “expensive” dishes. Although easy to find, not to paint the pride of the taste, these are the dishes of “national spirit and national spirit”, bearing the soul of Vietnamese people. Moreover, for those who live far away from the countryside, these are beloved dishes that make them miss their skin deeply. Especially in this early summer period, eating at home with dishes such as crab soup, eggplant, boiled water spinach, fish stock … that is very suitable. Although living in the South, Ha Kieu Anh loves Northern dishes. Since she was a child, she was taught to cook by her mother. The mother, a standard woman in Hanoi, has infused Ha Kieu Anh with a lot of love. Miss also often cooks Northern dishes for everyone. Before that, Ha Kieu Anh was praised by her cousin, singer Pham Quynh Anh, for cooking delicious chicken pho. Once, Ha Kieu Anh proudly shared Quang noodle dishes prepared by himself. Ha Kieu Anh used to wow the audience when she shared her talented video while speaking English and cooking. She teaches fans how to cook Tom Yum soup with the assistance of the Thai chef. She also showed off her cooking skills to treat the Royal Thai Consul General and many other guests. Miss Vietnam 1992 is also ready to show off her chef skills on television or at the event. Born in a prestigious family but experiencing many turbulence, Ha Kieu Anh was taught by her mother all about household chores, especially cooking. From a young age, her mother enrolled her child in the main female class. Refer to how to cook the best crab soup for all families: Resources: – Crab field: 1kg – Spinach: 100 grams – Jute: 100 grams – Melon: 100 grams – Onions: 4 bulbs – Fish sauce, salt, monosodium glutamate, cooking oil. Note: – Field crabs should choose strong ones, run fast, get bigger, shells are gray. Because of that, crab meat will be firm, fragrant and brick. If you are too busy, you can buy ground crab at supermarkets. But it’s better to make it yourself. – Vegetables should be chosen carefully, choose young green leaves, not deep, so melon should be selected for a more fragrant and sweet soup. How to make crab and filter meat – Add salt to the crab that is still alive. Cover tightly for about 20 minutes, the purpose is to clean crabs. Then take a small brush to gently brush the shell, cover, and crab to wash off all the mud, deodorizing the fishy smell. – After cleaning, remove bibs, split apricots to get crab bricks to a separate bowl. The best way to cook soup is crab meat, after cleaning, salt should be stirred before or after pounding because there is salt, then when cooking, the crab meat will freeze on the water, and there is no salt of crab meat crushed in water, not freezing. again. When cooked, it must be boiling enough for the crab soup to be thoroughly cooked without breaking the crab meat. – You can crush the crab meat or put it in a blender. Add water, use your hand to squeeze crab meat, use a small net to filter crab meat. This part should be squeezed carefully to get all the crab meat, when cooking the soup will be more fragrant and fragrant. – Spinach, jute vegetables, washed and chopped. Melon peeled, cut into pieces. – Chopped purple onion to separate. How to cook crab soup – Heat the cooking oil, add the prepared purple onions to non-aromatic, then add the crab bricks to the golden pan. Attention to the crab brick distillation step should be kept on low heat, to avoid burning crab bricks will no longer fragrant. Then leave the bowl separately. – Boil crab water. This is an important step, take care not to spill the crab meat. After boiling, it is recommended to lower the heat to make the crab meat cakes, seasoning to taste. Put the crab meat aside for the vegetables and the melon in the pot. When the vegetables are cooked, add the boiled crab bricks, and boil for 2 minutes to complete the dish. Crab soup with jute vegetables, spinach, and melon is a delicious summer soup that helps cool off very well. This crab soup is indispensable for the salted tomato dish to serve. So with the above method of cooking crab soup, you can completely cook delicious crab soup in the right tone for the whole family to enjoy. According to the Vietnamese women

Illustration. During hot summer days, a bowl of crab soup is the ideal choice. Another bowl of tomato sauce and shrimp paste is a perfect couple. Boiled dish is pork with sour shrimp paste. Salty dishes are scallop fish and meat stocked with quail eggs. When you come home from work late in the evening, you can cook too sophisticatedly and you will not have time to rest at night. A simple meal with squash soup, fried beans, roasted meat, boiled julienne is both simple and still ensures enough nutrients for the whole family. This menu is also very suitable for summer days. If you often cook freshly cooked mosquito net, today try changing the cooking method to boiled mosquito net with garlic fish sauce. Add the fried shrimp and fish with tomato sauce, your family meal will become fuller. If you do not want to cook rice, you can let the whole family change dishes with pork roll rice paper. Ingredients for this dish include pork bacon, rice paper, soy sauce, vegetables served. With this dish, you only need 25-30 minutes of preparation, fast, simple but strange. During hot days, making menus more difficult because it is hot, people are also more picky about food. Then you can try on the menu with tomato – cucumber – sprouts salad, fried shrimp with bamboo shoots, dried pork rolls. To save time you can put the pork rolls in a pressure cooker to simmer. If you still do not know what to eat forever, you can try this “national” rice tray. Boiled water spinach, pickled crocodile, boiled bacon, fried eggs are familiar, familiar dishes but help save you in hot days like you don’t want to eat anything. Boiled young heart, roasted peanuts, stewed meat, boiled spinach, fried beans, and salted eggplant are popular dishes, but when combined together will give you a perfect tray of rice. Rice tray with cabbage soup with beef, mixed stir-fried beef, fish with fish sauce, any mango will also be a good choice in summer days. The cool and sour taste of mango will help enhance your palate.

Floating cake, vegetarian cake According to Trinh Sinh culture researcher, the number of standard vegetarian cakes, floating cakes in the offering tray is 5 or 3 bowls of floating cakes, 3 or 5 bowls of vegetarian cakes. Floating cakes, vegetarian cakes, but symbolizing cold foods. That is the product from the bumper rice season to the ancestors as well as a prayer for good weather. Photo: VietNamNet Readers. The floating cake is made of glutinous rice dough and kneaded with water, filled with sugar. The cake is finished, placed in a pot of boiling water. The cake sinks and floats, picked out and soaked in boiled water, let it cool for hunting again, then picked it out on a plate. Floating cake plate is sprinkled with some fragrant roasted white sesame seeds. The vegetarian cake is also made of glutinous rice flour, kneaded with water and filled with, but filled with cooked green beans. The peas to make the cake must also be the same as the pepper beans, small, fragrant, steamed until finely pounded, mixed with white diameter. Vegetarian cake is placed in a bowl, filled with a little sugar tea mixed with melon flour or tapioca flour marinated with grapefruit flowers. Besides, on this day, many family members gather together to knead the dough and make cakes to show the spirit of solidarity and mutual support. Perfume, flowers, betel and areca In the worshiping ceremony, no matter how big or small, Vietnamese people are indispensable to compress incense, fresh flowers and betel and areca on the altar. Therefore, on the real Korean New Year, the worshiping tray will also be indispensable for these things. Note, the flowers used to worship must be fresh flowers. Glass of clean water In every Buddha or ancestor worshiping ceremony, a glass of clean water is indispensable on the altar. Water is a manifestation of the homeowner’s mind. Look at the glass of water to know: “Is my mind as pure as water?” Fruit tray In addition to the above foods, families can buy a plate of fresh fruit with about 5 kinds of fruit. Depending on the season, the homeowner chooses 5 fruits of different colors such as blue, red, yellow, purple … to represent the five elements, offering to the ancestors to show filial piety and wish good things. In addition, on this holiday, families do not need to prepare “high tray, full deck”, draw costly procedures but only need to be sincere, offer floating cakes, vegetarian meals to the altar of ancestors and grandparents, pray for the good and peaceful things in life. It could also be simpler, the family just set up a sincere plate of fresh fruit in the real Korean New Year ceremony.

Floating cakes, vegetarian cakes are offered to the ancestors worshiping committee on the real Korean New Year. Photo: Minh An Floating cake made small balls, outside white, in the red sugar filling, boiled in a pot of boiling water, when the cake floats on the surface, take out the water. And the vegetarian cake is rounded, flat, without filling, put on a small plate, poured sugar water on top. Place on a plate, let it cool, burn incense. Folk conception is that the number of plates, bowls of drifting cakes, and vegetarian cakes to offer is always 5 or 3. People often burn incense as 1-3 or 5 compress incense, not even light. Besides, in the ceremony, no matter how big or small, the Vietnamese people’s worship tray has fresh flowers and betel and areca, and 3 cups of water. On the ancestor altar, depending on the season, depending on the conditions of each house, families also buy 5 more fruits with five different colors representing the five elements. An ancestor tray during the Korean New Year does not need to prepare a “full tray”, but only needs to show filial piety, sincerity and wish for good things. Today, many people also enjoy making the five-color vegetarian floating cakes to offer them to their ancestors. However, according to cultural experts, this is inconsistent with the original and meaning of the Korean holiday. Because the floating cake, the original vegetarian cake is white, the circle is full of expressing the aspiration for the good, full and pure things in life. According to folk beliefs, floating cake often has a square cut of sugar, round the outside of the shell. The yin-yang is the same as the saying ‘mother is round and square.’ The yellow green bean paste represents yin, the crust is round and white to show positive and that is the property of yin and yang harmony. It is desirable to wish for favorable, harmonious weather, as well as the summer not too hot.

Many people already know that Hoai Linh has a very frugal taste in food. The comedian only likes Vietnamese folk dishes such as white rice, dried fish, fish stock, fish sauce and native vegetables. Many times Hoai Linh shows off her meals that look simple but make many people crave.

Recently, the popular male artist enjoyed sharing pictures of his rustic meal and good luckt: “Her lunch”. In Hoai Linh’s tray there is 1 bowl of white rice, 1 plate of fish stock, 1 bowl of spicy fish sauce and 2 vegetables – 1 boiled, 1 cooked soup.

Hoai Linh’s frugal rice tray.

Many famous artists in showbiz such as Phi Nhung, Thoai My, comedian Tra My, runner-up Truong Thi May, singer Ho Viet Trung, boss Quang Cuong … look at Hoai Linh’s tray of rice and all praise it, even asked to come over to eat.

Many artists complimented on delicious food, asking for a meal.

Many spectators also said that this is a meal characterized by the homeland, though frugal, but with all the delicious and “specialties”. There are people who confess to them that this is a “luxury meal” because away from the countryside, they want to eat such a simple but do not have it. A fan told the names of the dishes on Hoai Linh’s tray, which mentioned chayote. However, another netizen said: “Those are the vegetables that run, not the sundae. “Hoai Linh immediately clicked like this comment.

Boiled vegetables in Hoai Linh’s meal.

Hoai Linh clicked “like” to comment and explained that this is a running vegetable

Running vegetables, also known as “vegetables for the”, “buds for the”, “ropes”, “vegetables for fighting”, are parts of young leaves buds of the plant. Wild vegetables belong to the fern industry, many people also mistake it for giant vegetables, but completely different. Vegetable roe is mainly in the form of orchid or creeper stalks. They usually grow on freshwater swampy, mangrove, coastal beaches or along river banks. In Vietnam, the bud is a specialty of the West, even known as the “king of vegetables”.

The young leaf buds of the gooseberry tree, also known as the bud, contain many nutrients that are used as vegetables to eat with traditional dishes such as stir-fry, salad, … similar to the use of giant vegetables. Eat vegetables to help laxatives, reduce fever. One note is that pregnant women should be careful when using vegetables.

Image of raw vegetables when not processed, completely different from rubber.

Many people also misunderstand it as a giant spinach.

Plants and vegetables (Photo: Internet source)

There are many ways to prepare the buds and leaves for the young pods:

– Used as a raw vegetable: The young shoots are edible and used mixed with vinegar (slightly viscous), less popular.

– Boiled: Is the simplest cooking method in Southeast Asian countries. Picking vegetables to boil and dipping the fish sauce with anchovy add garlic and minced chili. The spicy taste of chili and the salty taste of anchovy fish sauce and the acrid taste of running vegetables create a delicious feeling. This dish is popular in the Southwest region and is also a dish in Hoai Linh’s meal.

– Fry: The most popular way of processing.

There are many delicious ways to cook with vegetables.

Stir-fry pork belly dish: Several cloves of garlic crushed. Thinly sliced ​​beef. The fragrant aroma of fried garlic mingles with the rich scent of beef. Want to soak the sweet and fatty taste of spices into the wild flavor of rotten vegetables, you must stir-fry the vegetables separately in another saucepan. When the stalks are ripe, they suddenly turn from purple-green to a banana-leaf color. The stalks of vegetables have just ripe so they are more eye-catching than when they were fresh. Just stir-fry just well to keep the crispness of the vegetables like sautéed water spinach.

Pits for stir-fry shrimp: Picking the seeds to pick them up, pick up the young part, wash them, and drain them. Put a little salt in the pot together with boiled water, and then drop the buds to dry quickly. Take the buds out and put in a tub of cold water (mixed with ice) to increase the crunch, take out, and drain. Next, place the pan on the stove, fry the fragrant garlic fat and then let the shrimp (cleaned) with spices (seasoning) in and stir-fry. Finally, put in the bag (already blotchy) in. Turn to the island many times when the buds are ripe, bring them down, and scoop out a plate. Remember to add a little chopped green onions and a little ground pepper, and add a cup of lemon fish sauce, garlic and chili.

– Cooking soup, dipping hot pot: As a high-class and rare forest vegetable, it is increasingly popular when used to dip hot pot and cook soup.

Vegetable and sour soup is also a specialty of Dong Thap Muoi region. Vegetables that have yellow alum on the water surface are still growing every day. The viscous taste and the acrid taste of rural vegetables are rare.

– In other countries, there are also vegetables with many different ways of processing: Thailand is cooked with curry, mixed soup and especially dipped in sweet and sour Thai hot pot.In Sarawak (on the island of Borneo-Malaysia), where there is a lot of string, they are often boiled to serve. with shrimp paste. In Indonesia people also eat this vegetable, especially in the Central Kalimantan and South Kalimantan provinces. There people call this vegetable “kalakai”, this vegetable is precious and can be processed into many dishes such as boiled, fried, cooked soup …

Immediately, the sharing received the attention and “winged” compliments of the housewives for this girl.

When posting her dishes on social networks, Vu Giang received a rain of compliments from the sisters who love to cook. Most people think that 9X’s meals are very rich and varied, each meal is delicious and eye-catching.

Vu Huong Giang (26 years old, Son La), currently she is the owner of a milk tea shop.

Talking about her personal hobbies, Giang shared that cooking is her passion. Even though she is only in the kitchen all day, she is not bored. ‘For me, cooking brings joy, and helps people connect more with family. Family meals are not only for eating but also where members get together after working day ‘- 9X said.

Usually, each bowl of Huong Giang rice is made for 3-4 people. Although we always change the menu every day, there is a ‘immutable’ principle that 9X sets when cooking is that each plate of rice must have enough soup and savory dishes, have enough vegetables and protein. In addition, when cooking, 9X also has certain criteria for the meal to be always delicious and fresh. Typically, the food she will buy that day, limited to preserve.

In order to cook well, 9X also learns and learns more recipes on the Internet to be able to process many dishes that they like.

To make the meal less bored, 9X will often change dishes, making the meal always bring a fresh feeling.

Giang found himself quite leisurely in the cooking process. ‘I often go to the kitchen, so it’s pretty quick to arrange work in the kitchen. Before going to the market, I have to make a menu first to avoid going to the market but have to think about what to eat in order to save time. I cook most of the dishes that are easy to eat and easy to make so it is suitable for the whole family because many times I cook complicatedly with strange spices people will be difficult to eat ‘- 9X share.

On average, each tray of rice that Vu Giang makes has a price ranging from 70-150 thousand VND. Time to complete each tray of rice on average about 30 minutes – 1 hour thanks to her know how to arrange work in a scientific way. Any day making sophisticated dishes will take a little more time.

In addition to passion, the main motivation for Vu Giang to cook every day is seeing her husband and children eat well. ‘My daughter loves the food she makes. She will support her to do whatever she does and praise her. ‘ – The young mother excitedly shared.

Let’s take a look at the cozy rice dishes of the young mother 9X from Son La!

Nguyen Tinh

Photo: NVCC

Although originating from China, the real Korean New Year of the Vietnamese still has its own nuances. This is an opportunity for Vietnamese people to turn to their roots, to commemorate their ancestors’ grace and virtue. On this day, Vietnamese people do not abstain from fire, and still cook normally. Especially, Vietnamese people also create floating cakes, vegetarian cakes, which are cold foods symbolizing the real Korean New Year. In addition to floating cakes and vegetarian cakes, families can also buy more fruit and other fruit cakes. After presenting the ceremony to the altar, families often burn incense and pray to the first family according to the Han Thuc Tet Ceremony which has been handed down from ancient times to present.

Floating cake, vegetarian cake shaped cartoon characters.

Come to the appointment again, before and during the Korean New Year, the housewives again show their talents of cooking floating cakes and vegetarian cakes. In recent years, this cake has also had many variations. In addition to the traditional cakes made from glutinous rice flour, rice flour filled with sugar, many housewives also show their talents to color the cakes from natural ingredients such as red made from Gac, purple made from pea flowers, color. Light green from pandan leaves, red from beetroot … The filling is not only a traditional circle, but also has all sorts of interesting shapes such as dogs, cats, bears, flowers, watermelon … This is also an opportunity to the whole family gathered, gathered, the children were happy to enjoy the delicious cake their mother made.

Ms. Ngoc, a housewife in Hanoi revealed how to make delicious and delicious vegetarian cakes: “When I was a child, every time I wanted to eat floating cakes, my mother had to grind the flour and put it in a cloth bag to pour water. Now it’s quick, I buy Tai Ky’s dry sticky rice powder, fresh tofu (so it smells very fragrant when it cooks), add sugar and green beans as you like ”. Last year, she made a picture of a fruit and a flower for her children, this year more creative, she created a cake shape into a cartoon character Tsum Tsum, so her children love the cake their mother made.

Floating cakes, vegetarian cakes at Mr. Hoang Tuan’s agency.

Floating cakes, vegetarian cakes are not only “hot” in each kitchen. Many agencies and offices also put floating cakes and vegetarian cakes on the dinner menu to create a friendly atmosphere for the staff. Mr. Hoang Tuan, 35 years old in Hoan Kiem district, Hanoi, said that although he was abstaining from sugar and starch, he could not hold back before the small “party” filled with delicious vegetarian cakes and delicious vegetarian cakes prepared by the chef. processing agency.

These days, on the streets and markets in Hanoi have sold a lot of floating cakes, vegetarian cakes as well as baking ingredients from early morning to serve the people. Many small businesses said that they had to stay up all night making cakes to serve the customers who ordered them early.

People take advantage of buying cakes for the real Korean New Year.

Despite many changes and variations, real Korean New Year has become a meaningful cultural feature in every Vietnamese family. This is also an opportunity for each person who travels away to try to return to their family together to enjoy a plate of cake, sit beside a family reunion tray./.

In recent years, stone grouper (or ninja fish, demon fish) has become a specialty that many people love. They are found to live most commonly in Quy Nhon (Binh Dinh), Khanh Hoa. Photo: HaisanTrungNam

Possessing a strange, ugly appearance, the stone sea foam is even considered a “monster” of the deep sea. Photo: Hieuhaisan.

At present, the stone grouper has a quite high price from 200,000 to 300,000 VND / kg, but still attracts customers to buy. Many people have to book in advance to get stock. Photo: Hieuhaisan.

Bamboo worm is a specialty of forest in the Northwestern provinces. As a type of larvae, the bamboo worm lives in bamboo groves. Photo: Internet

For those who first meet, they will be afraid of fear, but for the Northwestern people, bamboo worms are extremely delicious dishes. Photo: Internet

This worm is only available from September to October of the lunar calendar. Therefore, the selling price of bamboo in the market is quite high, 550,000 VND / kg (frozen) and 600,000 VND / kg (fresh goods). Photo: Youtube.

Despite its terrifying appearance with limbs and thorns, cassava leaf silkworms are hunted by many women to enrich their husbands with the price from 110,000 to 150,000 VND / kg. Photo: Vietnamnet

In some provinces such as Phu Tho, Tuyen Quang … raising cassava leaf silkworms has become the main source of income for many households. Photo: Vietnamnet

There is a picture that is not different from a worm, even scaring many people, but it is a specialty that city residents are looking for at prices ranging from 350,000 to 600,000 VND. Photo: Internet

Luoi has many localities in the plain of the central region, but the most is Kinh Mon (Hai Duong). Photo: Worker.

In Hai Duong, many households turn to farming specialty green rice. Years of crop failure, scarce rice, the price up to 800,000 VND / kg. If the family has less, the profit is over 100 million dong, and the family raises more than 500 million dong per year. Photo: Dan Viet

Video: Belgian businessman building his career thanks to Ben Tre coconut water. Source: VTV24

Stir-fried pork is a familiar dish in every family’s rice tray. However, many women complain that no matter what ingredients they cook with, the meat is often chewy, not soft and delicious as expected. All of this is because, while in the seasoning, the sisters have ignored the following ingredients.

Many women have a habit of marinating before stir frying. This will help the meat soak in even more spice. However, sisters should add 1 tablespoon of flour in this step, which will make the meat softer. Or not, sisters can add egg whites. Specific ways are as follows:

Step 1: Cut pork or beef into thin slices, add egg whites + spices to taste, mix well. The egg whites will limit the toughness of the meat during processing, helping to increase the moisture content of the meat, thereby making the meat taste better.

Illustration.

Step 2: When stir-frying meat, to avoid freezing the egg whites when exposed to high temperatures, stir fry the meat and oil at the same time the pan is not hot, when the meat changes color, pour out the plate to separate. In the case, just stir fry the meat, let it cook for a while, do not overcook it then the meat will become chewy.

Here is the recipe for stir-fried pork with bean sprouts, women can refer to:

Resources:

• 300 grams of bean sprouts

• 150 grams of lean meat

• Dried onion, green onion, fish sauce, seasoning seeds, pepper.

Doing:

• Bean sprouts, green onions, pork, and drain. Chopped onions, meat sliced ​​to taste, marinated in the way above, seasoning according to the proportions: 3 teaspoons of fish sauce + 1 teaspoon of seasoning seeds.

• Dried onions, peeled, crushed, chopped, non-fragrant and then poured into and stir-fry.

• Quickly stir-fry the bean sprouts, season with spices to taste, when the meat is ripe, add the meat, stir fry well for a while, then sprinkle green onions, pepper and then turn off the heat.

Miss Ha Kieu Anh is not only admired for her beauty and wealth, but also one of the most beautiful girls. Not often showing off dishes made for her family, but she has been praised by many artists in showbiz for her cooking skills.

Recently, Miss 3 children shared a simple family meal, but said that thanks to that, she gained weight: “We have lunch at our house. Ask why we keep gaining kg”. In which there are very rustic dishes with standard flavors of North: Boiled morning glory, tomato cannon, crab soup and salty dishes are acacia scallop.

Ha Kieu Anh shares her family’s rustic rice tray with crab soup, eggplant and hot rice.

Besides that, there is also a dish of acacia scallop fish.

Full of country feet but everyone looks craving.

Many famous people look at Ha Kieu Anh’s rice tray but have to “be excited”. Anh Tho – Binh Minh’s wife commented: “Luckily, I haven’t posted all”. Actor Anh Dung “hates”: “Already on a diet, then post this item again”. Than Thuy Ha and Linh Nga a good compliment.

Meanwhile, Mai Phuong Thuy said: “In my hand are 5 bowls of rice.” Examiner Vietnam’s Next Top Model Nam Trung misses these dishes of Ha Kieu Anh very much because he has not been to his friend’s house for a long time.

Mai Phuong Thuy, Than Thuy Ha and the Vietnamese stars commented on Ha Kieu Anh’s rice tray.

The reason why Ha Kieu Anh’s “country-of-the-country” dishes make many people crave so much because these are very “expensive” dishes. Although easy to find, not to paint the pride of the taste, those are the dishes “national spirit and national spirit”, bearing the soul of Vietnamese people. Moreover, for those who live far away from the countryside, these are beloved dishes that make them miss their skin deeply.

Especially in this early summer period, eating at home with dishes such as crab soup, eggplant, boiled water spinach, fish stock … that is very suitable. Although living in the South, Ha Kieu Anh loves Northern dishes. Since she was a child, she was taught to cook by her mother. The mother, a standard woman in Hanoi, has infused Ha Kieu Anh with a lot of love. Miss also often cooks Northern dishes for everyone.

Before that, Ha Kieu Anh was praised by her cousin, singer Pham Quynh Anh, for cooking delicious chicken pho.

Once, Ha Kieu Anh proudly shared Quang noodle dishes prepared by himself.

Ha Kieu Anh used to wow the audience when she shared her talented video while speaking English and cooking. She teaches fans how to cook Tom Yum soup with the assistance of the Thai chef.

She also showed off her cooking skills to treat the Royal Thai Consul General and many other guests.

Miss Vietnam 1992 is also ready to show off her chef skills on television or at the event.

Born in a prestigious family but experiencing many turbulence, Ha Kieu Anh was taught by her mother all about household chores, especially cooking. From a young age, her mother enrolled her child in the main female class.

Refer to how to cook the best crab soup for all families:

Resources:

– Crab field: 1kg

– Spinach: 100 grams

– Jute: 100 grams

– Melon: 100 grams

– Onions: 4 bulbs

– Fish sauce, salt, monosodium glutamate, cooking oil.

Note:

– Field crabs should choose strong ones, run fast, get bigger, shells are gray. Because of that, crab meat will be firm, fragrant and more brick. If you are too busy, you can buy ground crab at supermarkets. But it’s better to make it yourself.

– Vegetables should be selected carefully, choose young green leaves, not deep, so melon should be selected for a more fragrant and sweet soup.

How to make crab and filter meat

– Add salt to the crab that is still alive. Cover tightly for about 20 minutes, the purpose is to clean crabs. Then take a small brush to gently brush the shell, cover, and crab to wash off all the mud, deodorizing the fishy smell.

– After cleaning, remove bibs, split apricots to get crab bricks to a separate bowl. The best way to cook soup is crab meat, after cleaning, salt should be stirred before or after pounding because there is salt, then when cooking, the crab meat will freeze on the water, and there is no salt of crab meat crushed in water, not freezing. again. When cooked, it must be boiling enough for the crab soup to be thoroughly cooked without breaking the crab meat.

– You can crush the crab meat or put it in a blender. Add water, use your hand to squeeze crab meat, use a small net to filter crab meat. This part should be squeezed carefully to get all the crab meat, when cooking the soup will be more fragrant and fragrant.

– Spinach, jute vegetables, washed and chopped. Melon peeled, cut into pieces.

– Chopped purple onion to separate.

How to cook crab soup

– Heat the cooking oil, add the prepared purple onions to non-aromatic, then add the crab bricks to the golden pan. Attention to the crab bricks step should be kept on low heat, avoiding burning crab bricks will no longer fragrant. Then leave the bowl separately.

– Boil crab water. This is an important step, take care not to spill the crab meat. After boiling, it is recommended to lower the heat to make the crab meat cakes, seasoning to taste. Put the crab meat aside for the vegetables and the melon in the pot. When the vegetables are cooked, add the boiled crab bricks, and boil for 2 minutes to complete the dish.

Crab soup with jute vegetables, spinach, and melon is a delicious summer soup that helps cool off very well. This crab soup is indispensable for the salted tomato dish to serve. So with the above method of cooking crab soup, you can completely cook delicious crab soup in the right tone for the whole family to enjoy.

The tray of rice is delicious, the husband’s eyes take care of his wife by himself, making the social network crazy

Kim Anh (Yen Bai) the wife of the article countless thousands of likes with the very thoughtful and delicious “meal” confided like this:

“My husband said I have nothing but love, a gift of 8/3 to give my wife a full month off to cook rice and take care of the baby with his wife.

I was really happy and touched, because my husband was born with a baby without his husband’s poor appetite and stress, so I got very sick with severe depression, exclusively formula feeding.

The second child, this is a great encouragement for me to give my baby a source of breast milk, it is really difficult for me to eat fast enough to be beautiful in order to eat well. So he also had to decorate and decorate.

Finally, in response to my husband’s heart, every day I have eaten 9 bowls of rice / 3 meals.

Post of the wife on 1 forum

I just want to say a few words to my husband: ‘Every time the wife gives birth, the life expectancy is halved from the spirit, health and beauty, the life cycle changes not easily adaptable. Do not let your wife have both physical and emotional pain. Loving your wife is loving the mother of your children, not anyone else … “.

Contacting the person that the social network calls “the wife of the beneficiary” knows that there are not only commissions behind. The truth is that the husband of the 10th grade, although nothing has changed, but Kim Anh has experienced many events and psychological instability and fought against it. Fortunately, thanks to her husband who always cares and encourages her, she can be satisfied with her life so that Kim Anh can have a flourishing life in the future.

The wife used to have a period of severe paranoia, facing adversity

Having discovered that he was depressed after giving birth, at the same time his mind was always paranoid, imagining very dramatic situations with creepy details like movies, Kim Anh at the same time knew his father had cancer, and the other She had tuberculosis, a disease that made her face the loss of a stable job she was doing … At one point, she only had 39 kg, reeling with a child who was always crying for no reason and paranoia, in her head. thinking of horrible things.

At the same time when the children were young, the family was having many turmoil, health problems, the husband went to school far away, his health was not good, he lost his job. Thinking back to these days, Kim Anh still doesn’t know how he passed. But perhaps because of the encouragement in the distance, not pressure and understanding of her husband is also part of the motivation for her to be today.

Showing a thoughtful “meal at home” prepared by her husband’s hand when giving birth to the second child to “make up” for the days when his wife had to leave her husband before, Kim Anh could not hide his happiness about a “unwanted husband”. nothing more ”.

In order for his wife not to stress and overcome her paranoia, her husband always does her best to make her comfortable. Everything in the house has almost no husband’s objections, refusing to argue with his wife to avoid stressing Kim Anh. It doesn’t matter if she doesn’t breastfeed her baby, when maybe her husband will “carry” his wife on a trip, go out.

At 30 weeks, her husband took her to Da Lat. 36 weeks after knowing that her wife likes to watch snow, she took Y Ty to hunt snow. Many times she is still secretly thankful for making up for her a close friend, a father and also her husband after such great losses.

The husband scores 10, the wife “wants nothing more”

Now, Kim Anh said that her husband kept seeing his wife crying so he could take advantage of cleaning the house, cooking, and being close to his wife and children, giving her mental peace of mind.

Although emotional and psychological, but Kim Anh’s husband is not the type to speak sweet words, all he does to make his wife happy is to do it by action.

About the meal tray at home, causing the social network to say “their husband does not disappoint me”, she said that because her first child was born, her husband was not at home, at that time he loved his wife, knew his wife needed me, so her husband planned to postpone work. I went to school at home to take care of my wife, but because it was an opportunity, I had to leave her husband.

When he was about to give birth to a second child, Kim Anh shared the old post on facebook to tease her husband: “4 years ago, Mo’s father planned to reserve his studies so that he could stay at home to take care of him after 4 years. Is that so? ”. Who would expect Mo’s father to do the real thing … Kim Anh husband gathered all his days off to stay at home to take care of his wife, to take care of his children and to cook for his wife such a delicious and thoughtful meal by himself. Knowing that his wife must eat well, he also tries to learn and show his wife’s sophistication.

The secret is to reduce expectations, to be satisfied and to cultivate together

Kim Anh revealed that her husband, although less talkative, but he always paid attention to his wife’s wishes … to act. Having an aunt’s family with my wife, my aunt gives gifts to each other every holiday and sees my wife admire so I also study, every holidays and anniversaries give flowers and gifts to my wife is a jewelry gift. Even when he was away from school, he asked his friends to send flowers, gifts, and postcards to his wife so that he would always feel loved. Therefore, Kim Anh now “owns” more than 12 gold rings after 4 years of marriage. To the point where she later found too many rings, she had to tell her husband to stop giving them.

In addition to the meal tray at birth, at giving birth, her husband does everything from cleaning his wife, changing the bandages by himself, not using the nurse.

Kim Anh confided: “Actually, I think it is necessary for a man like this. I used to dream flashy before. My job has to go abroad to buy goods, sometimes loading heavy goods, but I do not compare to measure the disadvantage. Sometimes when I think of my husband, people buy for their wives from AZ, there are times when we think about this economy. But later on, I know that I am satisfied with the present, my material life is sufficient, my husband has a lot of money to give to his wife, loves his wife, loves his children … I really feel that I can’t really ask for anything more “.

Currently entering the 6th year of marriage and having two children together, Kim Anh and his wife have almost no quarrel because the husband gives his wife the autonomy about teaching children and economic management. The better one will take care of his wife and children.

Another secret revealed that in addition to the common hobby is going to the kitchen, traveling together, the couple also has a common hobby of bathing together, “sleeping nude” when possible and maintaining regular habits. This acquaintance for 5 years.

Many people look outside and think that Kim Anh’s husband is gentle and tender to his wife like that, she must be a unique person to bully her husband, but Kim Anh claims to be a well-informed, always respectful and respectful person. with my husband.

Currently, having a loving husband, a good child, buying a house and a private car thanks to cultivating together, this wife is feeling satisfied because all that is achieved by the couple built by themselves.

A life enough to spend the money you make without having to look at someone else’s attitude, loving and caring husband. So the story “yes, the husband and the wife slap the East Sea is also dry” of course is true for this wife Yen Bai.