The guest of this episode in Vietnam is the couple Han Sara and Tung Maru. On the Korean side, there are two lovely girls from the famous group MOMOLAND: Nancy and JooE. Han Sara – Tung Maru Nancy and JooE were called by Chef Park to video-call Trinh Thang Binh to introduce guests and the theme dishes. Immediately, both “models” of MOMOLAND family complimented him because of Trinh Thang Binh’s handsome looks that made him “blush”. Nancy and JooE Following the footsteps of chef Park Jun Woo, Nancy and JooE brought “two food angels” Trinh Thang Binh, MC Dai Nghia and two guests: Han Sara – Tung Maru to experience Chinese street food in Korea. like: Red bean cake and strawberry skewers with flowing sugar. During the street food experience, JooE suddenly shared her impression of Vietnamese cuisine. JooE said she had a trip to Vietnam to perform in a volunteer program and enjoyed pho and bun cha. JooE felt that her taste was so delicious that she was so attracted to “all the broth” was eaten. Next, the three chefs Park Jun Woo, Nancy and JooE returned to the “main course” of episode 5 Eat It Then Tell : Korean traditional black soy sauce. The food that appeared in the scene from the once-hit TV Drama of actor Gong Yoo – Coffee Prince (Coffee Prince) . Han Sara added: “In Korea, black soy noodles is considered a typical dish and often they will eat it on occasions like moving house”. The female singer shares this is a culture from a long time in Korea. In Korean movies, you will always see the actors eating delicious, delicious black soy noodles. This also helps the noodle dish become more famous and more popular with foreign tourists. Currently, there are 3 dishes made from noodles with different ingredients such as traditional black soy sauce noodles, the second type is seafood black soy sauce noodles, the last one created by the restaurant is white soy sauce noodles. . According to chef Park, black soy sauce is a difficult dish to make. So to save time and suit modern lifestyles, Koreans will use pre-packaged black soy sauce (Jjapaguri) noodles. This is also the type of noodles that appeared in the Korean blockbuster – Parasites . Faced with the irresistible black soy sauce “chef Park’s recipe”, Nancy and JooE were excited to see the process of processing the skill and at the same time enjoy this delicious dish from Chef Park Jun. Woo. Nancy and JooE are also instructed by the chef to make basic black soy sauce. The food with black soy sauce this time is the Norwegian sea crab “super huge”, making both girls extremely excited. At the Vietnamese set, MC Dai Nghia gave two guests, Han Sara and Tung Maru, to guess who would be the winner. Besides, he also revealed the grader and commented that Trinh Thang Binh. Trinh Thang Binh – Dieu Nhi Knowing that, Dieu Nhi immediately assumed that he would choose Nancy because of her attractive beauty. Will the win in the black soy sauce dish really belong to Nancy as Dieu Nhi predicted? The answers will be found in episode 6 Eat It Then Tell .

Hello, the first time I heard about BTS and eating with chopsticks, right? However, with BTS alone, just give them a pair of chopsticks, they can pick up the world to eat. People cannot help laughing at the pictures below because they are so funny and cute, but it makes sense to think about it! Pasta To eat pasta, people will often use a fork to twist the noodles into a neat, mouth-sized block. But for Jin, why do you need a fork when you have chopsticks. Eating black soy sauce and ramen with delicious chopsticks, there is no reason that chopsticks cannot be used for pasta at all. Eating pasta with chopsticks is still delicious, everyone! Hotdog Hotdog is a dish consisting of a cake on the outside, filled with sausage inside, with chili sauce, ketchup, and mustard. Hand held hotdog to eat like Vietnamese bread. But Jin and Jimin like to use hotdog chopsticks so just use them! Jin “Follow me!” – Jimin “Ok!” Pizza The dish is loved by the whole world and is very popular – pizza is also often eaten by hand. For on-site pizza restaurants, diners can use knives and forks to enjoy, but quite a few people do. But if V eats pizza, he will eat with chopsticks, he will also suffer if he does not accept it! It’s okay to eat pizza with chopsticks. If V likes it, V will eat it! Cake Cream cake but also eat with chopsticks? Why not! With BTS, eating cream cake with chopsticks not only happens once, but many times. And there is not only one member, but many members, as if the group shared the “secret” of eating a cake so that they do not get their hands dirty. Eating cream cake with chopsticks will not get your hands dirty, everyone! Jimin rolled up a chopstick! JungKook also picked up a chopstick … cream cake. The BTS group gathered their heads, raised their chopsticks, prepared to eat the cake!

Steamed sea bass in Hong Kong at a wedding restaurant on Kha Van Can Street, Thu Duc City Seabass is a ‘large’, salty fish (can live in fresh, brackish and salty water) but has a narrow temperature (can not live in water with high temperature fluctuations). In Saigon, when it comes to seabass – a species of white and pink fish – gourmets think of Can Gio immediately. Yes, it is the brackish water area that is rich in natural seabass. But the seabass Can Gio is not equal to the Ca Mau seabass. Ca Mau is rich in brackish water, making the fish as australian as the British model Tess Munster (Holliday). I have the opportunity to see close-up people catching seabass in Rung Sac Ecotourism Area, Can Gio. The site’s scouring service allows visitors to wade into the water to catch fish such as seabass, brown fish, mackerel, etc. Before that time the tour operator scattered piles of scrubs of aquatic things. For a while, the fish gathered to live in the scrub. Visitors come, the tour operator allows staff to cover the net in the scrub and visitors get inside the net to experience the fishing. But brown fish and seabass pose a lot of risks to catchers who are not accustomed to them. The brown fish’s fins are hard, stabbed into the hand, causing terrible pain. With seabass, in addition to the fins, the gills are also sharp, which can cause long cuts for the catcher. Later, when the natural source was scarce, in addition to the annual release of fingerlings in the sea as mentioned above, people also know how to raise this fish from wild seed. Up to now, Can Gio also has places that provide seabass services for the anglers. Consumers do not worry about lack of seabass on the table. However, the world’s consumers’ environmental awareness is increasing; they want the full story of what they consume – from a sustainability, humanistic and nutritional standpoint. Seabass is an option that meets that opinion. In many places, barramundi products are brought to the table with the rate of raising a finished fish is only one fish, compared to the past, the rate of fish loss to farmed fish was high; was condemned. But this awareness does not exist in the seabass farms in Vietnam. Wild seabass usually congregate in estuaries during the rainy season to release sperm and eggs on the day of the full moon and new moon when the tides are most active. The ‘old fishermen’ are very familiar with their behavior, choosing these times to set up sentences. Males are usually smaller than females, because when they are about 3 – 5 years old, they are males, when they reach 5-6 years old, they turn into females, about 80cm long. Seabass went into literature with two poems called the silver fisherman Lu Khe by Mac Thien Tu. An article in Chinese characters in the book Ha Tien Thap Vinh; an article in Nôm in the episode Hà Tiên Cross Cause of the Bay. Lu Khe is the name of a slot of water flowing into the sea. Lu means sea bass – also known as seabass. Seabass can do all kinds of dishes. Anything is not bad. In the past, down to Can Gio, restaurants often introduced sea bass to cook hot pot. But if the fire can’t be controlled, this dish won’t taste good on the meat. Only the sewing head is attractive thanks to the fat. The dish that the wedding reception restaurants often put in is the steamed seabass in Hong Kong. The name of the dish sounded a bit of national pride, as if the Vietnamese did not know how to steam. In this steamed dish, in addition to the fresh seabass that cleans the intestines, it fits a four-inch long plate of mango seeds, there must be plenty of carrots, onions, green onions, seeded chili, all chopped. Spices create coriander and ginger flavors. At the core of it is a delicious, solid soy sauce mixed with cold water. In fact, the meat of the fish just fits a four-inch textured plate that is not tough enough to satisfy the taste of Vietnamese people. Only the seabass caught in the wild weighing a few kilograms or more, which steamed like that, then rolled the rice paper, dipped in special fish sauce, was called excellent. If you want to taste small, only use the method of crispy skin. In this dish, in addition to purple onion, ginger, garlic, dill, there is also turmeric powder and especially Indian garam masal powder (sold at seasoning stores) stir-fried with spinach. Westerners “like the tongue” even more because this dish also has coconut milk added to the stir-fry mixture above. The fish meat is cut into fillets, cut into pieces, fried over medium heat and turned the skin down towards the pan until the skin is golden. The meat texture will now shrink and chewier than steaming soy sauce. Finished fried fish, mixed rice with spices vegetables, spinach, considered as satisfying the taste of the person. Fragrant and fatty again with coconut milk ever since. But seabass, if determined to be caught in the sea – a fish that wants to change the sex must go to the sea or is a fish that only lives in the sea – can make sashimi fish salad with mustard sauce. At this time, the sweetness of the fresh fish meat resonates with the acidity to make the re-fish in mustard mixed with soy sauce and lemon juice, increasing the umami. Mustard sticks on the nose and tears spring up, but the sweet and fleshy fish in the mouth is a ‘traumatized animal’ in cuisine. Seabass stomach is another delicious food, because the texture of the stomach is both chewy and strange. However, the stomach does not go to the buyer to buy the whole ready-made seabass. The stomach is sold separately. Surely you have not tried the fish’s stomach and coconut water? Try it! Online for sale this component is full, prices fluctuate quite. If you want to eat, you must experience places that provide quality and reputable goods. For the full set: For steamed seabass oil, delicious coconut water in the stomach!

Feng Shui Dai Nam said that the feng shui of the living room space plays a very important role for fortune and attract fortune. According to feng shui, the following factors will help to prosper in the house: The living room is always airy and clean Because the living room is the central location where the air is carried for the whole house, when the living room is airy, other neighboring rooms such as the bedroom, kitchen and surrounding spaces are also followed. So the first thing the living room needs to have is ventilation. When designing the living room, Mr. Nguyen Trong Manh always bases on the layout of each house to carefully calculate, creating valuable ventilation lines such as: the interdependent fairytale, the cross arc, … create The owner is rich, distributing precious things to everyone. Use appropriate decorative lighting colors Using the color of decorative lights, it is necessary to calculate which positions can place yellow lights, which positions can put white lights to ensure the balance of yin and yang in feng shui. Do not abuse the interior decoration and arrangement of the interior of the living room, making the room cramped, cluttered, overcast and affecting the ventilation. Color is about to match Using the right colors and decorations to create a harmonious and lively space, the living room is both beautiful and luxurious, while creating a comfortable and cozy feeling when entering the room.

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

Easy but difficult Soybean ingredients include soybeans, glutinous rice and grain salt. The cooking season usually starts around March to May. Sticky rice is cooked, dried and molded. This stage of making this milestone seems to be easy but very difficult, it must be experienced by the similar workers to calculate how the milestone is reasonable. “Horizontal hand” that goes in makes it easy to damage like playing. Soybeans are roasted in gold and crushed, then soaked with water and salt. The soy sauce maker determines the “lean soy sauce” of the roasted soybean soaking water to calculate the process of pouring mold into soaking. After the mold has been poured in, make sure to make the jars of soy sauce carefully, cover with a ceramic lid. Everyday, open the sun to make the soy sauce ripen. After the drying process is to incubate for very carefully, very tightly. Just incubated like that for about 3 months, it is similar. Soy sauce is a special sauce and has many uses in meals. In the past, ca dao used to enumerate all three “national souls” of the nation in one sentence: “You go, I miss your homeland / Remember the water spinach soup, remember the tomato sauce”. There are many ways to combine soy sauce and water spinach. The simplest is water spinach boiled with soy sauce, vegetable broth brought with crocodile vinegar, and a meal with salt-cured tomato is enough. During the subsidy period, my grandmother used to cook ginger soy sauce morning glory soup. Water spinach washed, crushed. Vegetable cooking water add a little soy sauce and a little salt, crushed ginger root, drop into the water, when the water is boiling, drop water spinach in, vegetables are cooked, then turn off the heat. Water spinach cooked with soy sauce is usually very green, giving it its own flavor. It seems to be a dish of the past, now no one can cook anymore. What about ketchup? Previously, in the countryside, every home had to have a jar of soy sauce, a pot of rice, which are almost 2 indispensable things and look at it to be assured of the time when the seeds are in front. The eggplant here is a bowl of salted eggplant with the whole fruit pressed. During the coffee season, many people buy weights, peel off the nipples skillfully, release each nipple with a pinch of salt, then compress it tightly. Usually salted eggplant takes a month to eat and salty then… draw your tongue. But there is a new salt for long The traditional way of making tomato sauce is that the tomato is soaked in salt for 20-25 days to reduce water, then soaked in a soy sauce jars for a few months. Currently in Tam Hiep, Phuc Tho still has many families producing this specialty. Sometimes sell up to 50 thousand VND / fruit. Specialty of … country Usually, families who want to eat tomato sauce will do it in a very quick way, when the salt is cooked, then tear it into small pieces. Now, there is a way of taking a knife and slicing salt into pieces (in the old days, the tools only tear their hands). no sugar is fine). Just soak for a few hours to make the soy sauce infused. In addition to water spinach and tomato, tofu is also very delicious if combined with soy sauce. Boiled tofu with soy sauce is a very affordable dish for the hot season. Crispy tofu with soy sauce is always the number one dish from generation to generation. During the subsidy period, my grandmother used to store tofu with soy sauce. Braised beans are white beans, not fried, cut into pieces, put in a pot, pour a little soy sauce, add some lard or grease and simmer on the stove, until the soy sauce is evenly adhered to the bean and is dry, then turn off the heat. Braised soybeans are both fatty and plump, eaten with rice very well. Now, when my grandfather has disappeared from the mountain, his family still maintains his old dishes. Once you came to the house and saw me stewed in the old style, you were very surprised because I had never eaten. Also somehow, this dish is less popular on a large scale, or it may also be the “personal initiative” of a housewife. Or maybe it was a dish from the subsidized and difficult times, now the society has developed, people are used to the full of high-quality dishes, so no one remembers. Referring to soy sauce, it is impossible not to mention the presence of this sauce in the stock dishes. The first to mention is the fish stock. Usually fish stocked with soy sauce is river fish, copper fish, mainly tilapia, crayfish, catfish, and carp. Rarely, people choose to store the carp with soy sauce. Crayfish eggs, a little bacon (choose the fatty part), a little ginger sliced ​​to the bottom of the pot, can store with a little star fruit, add a little water to make the fish beautiful. In the past, in many rural areas, rice husks were also cooked, and the way the fish were kept in rice husks made the fish make the bones but it was very fleshy. Talking about it, but forgetting to mention the castings is of course extremely flawed. The cake is made from non-glutinous rice soaked in clear lime water, the rice is ground into powdered water and then brought to the kitchen stirring with peanuts. Peanut molded cake is delicious, not crushed, but soft, flexible, crispy, without sticking to the hand. The molded cake is only suitable for the sauce, add a little fresh chili, eat both stick and cool. Along with the cake mold, there is also goat meat that cannot be delicious without soy sauce.

Production line of gypsum board Vinh Tuong super protection at the factory Saint-Gobain Vietnam The super protective plaster board certified by Eurofins Europe has the ability to purify the air up to 85%, 5% higher than the standards of European countries. Mr. Dang Minh Phuong – Northern Managing Director of Saint-Gobain Vietnam emphasized, “The product is a big step forward in health protection technology in the building materials field. Right from the house-building planning stage, we always prioritize the calculation and use of green building materials, limiting harmful gas emissions. However, during daily life, harmful gases still arise and affect the quality of life through familiar daily activities. Tran Vinh Tuong super-protective with superior air purification function will bring optimal, proactive and sustainable solutions for families to limit harmful gases, providing a quality and safe living space. full. ” The Saint-Gobain Group in Vietnam offers a wide range of leading products and services for the construction industry in Vietnam. The main brands of Saint-Gobain in Vietnam include: Vinh Tuong-Gyproc providing solutions for drywall and ceiling; DURA flex Offering solutions for walls, floors and wet, outdoor areas, the Weber brand specializes in providing solutions for tile adhesives, rubbing adhesives and Silicone, the latest being CLIMAVER glass wool air ducts.

She called a motorbike taxi to take them to Hong dry pho restaurant on Nguyen Van Troi street, Pleiku city. It’s not yet morning, but the shop already has many customers. Sitting down at the table, she calls “2 special bowls”. When the staff brought up the food, I was surprised to see that with the “2 bowls” that she ordered, they carried 4 bowls, 2 dishes, 2 cups, not to mention the extra cup of chopped chili. She looked at me and laughed: “Surprised what? Dry pho here, can call 1 2 you”. It turned out that, 1 part of dry pho consists of 1 bowl of dry pho, 1 bowl of broth, 1 cup of black soy sauce, in addition to a plate of bean sprouts, a plate of raw vegetables. Looking at the dry noodle that looks like a noodle thread, with the owner of the shop standing next to it, I asked him happily to explain: “It looks like noodles, it’s not noodles. Dried pho is made entirely of rice flour, the rice is washed, soaked, crushed, then rinsed into a cake and cut into yarn. stick together “. Seeing me nodding to show understanding, he added: “Ordering dry pho always has to wait longer than traditional pho, because we have to let the noodles dry a little after boiling water to reach the level. Chewy fit, delicious food “. At this point, the fragrant scent of the bowl of steaming soup made me salivate. Your small turn instructs: “Soup is stewed broth. Dry chicken, the chicken is shredded to separate, but I ordered a special bowl so the chicken is shredded into the pho bowl, and the broth has beef in it. Well, there are minced pork mixed in a bowl of dry pho. ” According to your child’s instructions, I dropped the price, cut the herbs and put them in a bowl of dry pho, mixed with black soy sauce to taste. Pick up a piece of pho, feel the delicious taste of fresh vegetables, the toughness of the noodle, the greasy taste of fat and minced pork, then take a spoonful of sweet broth. What a miracle the wonderful combination of lumpy beef, sweet shredded chicken meat and greasy minced pork with a rich taste of black soy sauce – it is said that it is cooked very well and is a characteristic taste of individual shop. I passionately enjoy the special pho from the Central Highlands, still crave it, but can’t eat more because it is too full, because the bowl of dry pho is not small and the bowl of soup is not small. Years later, I have many more times to come to Gia Lai, both for work and to go out, but not once did I come to Gia Lai without enjoying this delicious rustic food.

Origin of black soybean noodles Jajangmyeon – jajangmyeon – is an extremely popular dish in Korea. Even so, it originated in the neighboring country – China. Many books and newspapers recorded that the black soy sauce noodles originated from the Chinese zhajiangmian fried noodles in Shandong. In the Joseon era, Korean cuisine has Chinese influences. Later, the Korean people developed noodles, which were changed to suit the taste and national culture. From there, the name jajangmyeon was born. Black noodles – a traditional dish on April 14, Black Valentine’s Day. When entering Korea, the dish is so popular that it is available everywhere in this country, from restaurants, eateries to street food stalls. Black noodles on Valentine’s Day on 14/4 Jajangmyeon Noodles is a diverse combination of ingredients and colors, representing the emotional layers of each person. The black color of the sauce symbolizes empathy for the souls of single people. Therefore, the food is like the message of the FA people to each other, that they will quickly find a suitable match for them. Since then, black soy sauce noodles have become a traditional dish for Black Day – Black Valentine, also known as Korea’s Singles Day. Students in universities in Korea also use this noodle dish as a substitute for lunch, with the concept that “next year will be different”. They also often wear black, enjoying a large bowl of jajangmyeon to show empathy among “lonely souls”.

Braised potato bud is a traditional dish of the people.

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

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

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

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

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

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

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