A scene from the farmer group’s video. (Photo cut from clip) A “fashion show” with “models” who are Chinese farmers wearing clothes made from vegetables and agricultural products is becoming an exciting story for Chinese netizens. In the footage shot in Chenxi County, Hunan Province, four women wearing costumes and accessories made from agricultural products perform a catwalk on a dirt road, with music and rural settings. The video begins with a woman holding a large horn loudspeaker and proclaiming: “Let’s welcome our village flowers on a dazzling stage.” After that, the group of women walked confidently towards the camera, wearing skirts made of vegetables, accessories such as guavas, loofahs and eggplants. They seem to have learned some catwalk tricks, like making cool facial expressions, not looking directly at the camera, and slightly nodding their heads when approaching the camera. The 1-minute show is the way these women came up with a way to attract buyers of agricultural products. Group of women performing homemade costumes. (Photo cut from clip) The video was filmed by a woman surnamed Xu and posted on the account Douyin, an application similar to TikTok. “The first person is my mother-in-law. I go third. We are all one family,” Xu said in the introduction to the video. “We make skirts out of vegetables and hats using what we find in the surrounding garden,” says Xu. The woman said she hopes the video “can make her life better”. “Our organic vegetables are not being sold very well. So I thought to use my Douyin account to promote agricultural products,” Xu said. On Douyin, many people praised this group of women as cute and commented that the world famous fashion events sometimes have to compete with them. Xu is one of thousands of Chinese farmers who already know how to use social media. Over the years, rural life-themed clips have become popular on online platforms. Li Ziqi became one of the most popular stars on Chinese social media thanks to his videos about the rural lifestyle.

Green vegetables are on sale, some vegetables are on the rise In the Mekong Delta, the price of vegetables and fruits also continued to maintain a slight downward trend, with bok choy at 15,000 VND, down by 000 VND/kg, lettuce at 12,000 VND, down by 1,000 VND/kg, green onions at 18,000 VND/kg, down by 3,000 VND/kg. 10,000 VND/kg, a slight decrease of 1,000 VND/kg. Particularly for some vegetables, the price increased, white cabbage at 15,000 VND/kg increased by 2000 VND/kg, eggplant 24,000 VND/kg increased by 2,000 VND/kg, okra 20,000 VND/kg increased by 2000 VND/kg, bitter melon at 20,000 VND/kg. VND/kg up 2,000 VND/kg… Fruit prices continued to stay low, grade 1 green-skinned pomelos cost 20,000 VND/kg, grade 2 cost 15,000 VND/kg, jackfruit 8,000/kg reduced 1,000 VND/kg, lemon price 5,000 VND/kg decreased slightly by 1,000 VND/kg. kg compared to yesterday. Seafood prices continued to remain stable. Farmed snakehead fish is 48,000 VND/kg, white fish is 38,000 VND/kg, white fish is 34,000 VND/kg, giant freshwater prawn is 240,000 VND/kg increase, tilapia is 32,000 VND/kg, red tilapia is 43,000 VND/kg , grade 1 eel costs 240,000 dong/kg, grade 2 eel costs 180,000 dong/kg, farmed frog costs 55,000 dong/kg… Price of live hog fluctuates from 68,000 to 70,000 dong/kg, down 2,000 dong/kg, live duck 54,000 dong /kg, live chicken (industrial chicken) 55,000 – 60,000 VND/kg….

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

An area of ​​1,000m2 of melons is grown in a membrane house, applying advanced farming techniques according to Israel’s high technology, using organic fertilizers, misting irrigation of the Cooperative for Production and Consumption of Safe Vegetables Long Thuan, Hong District Ngu, after more than 70 days of cultivation, has now started harvesting to supply the market. In this crop, the weather is favorable, the melon yield is about 3.5 tons/1,000m2, of which the weight of each fruit is 1.7 – 2.5kg. With the selling price of 40,000 VND/kg, minus investment expenses, the cooperative earned a profit of over 20 million VND. In particular, the pairs of melons planted with pictures, engraved letters according to orders for double profits. Currently, in Hong Ngu district, some farmers have boldly converted traditional farming methods to organic farming to meet market demand. Investing in a membrane house to grow melons is initially costly (several tens of millions of dong/house, depending on the area) but in return, it limits pests and diseases, and produces safe products, so the cultivation efficiency after each crop is nearly high. twice that of the outside.

For a long time, gardening and drying rice have become a spiritual image associated with houses in Vietnamese villages; However, the process of urbanization is gradually changing this traditional architecture and space. Understanding these values, the architect team of TAA DESIGN designed a project called Red Roof House for a 50-year-old couple born and raised in the Quang Ngai village in 2019. It is known that Red Roof House is a mezzanine tube house on an area of ​​​​80m2, located next to the main road of the village. Due to the limited land fund, the architects have integrated many functions such as living room, kitchen, outdoor wood stove cooking area, bedroom, toilet, drying yard, granary, chicken yard,… The ground floor combines with a small courtyard in front, middle and back of the house to connect the spaces together Because the area of ​​the function rooms is quite small, the cooking area is open-air so that the house is well ventilated, preventing smoke and heat from the kitchen from entering. In particular, the group of architects designed the courtyard on the mezzanine floor into an agricultural garden cum roof. In the garden grow clean vegetables such as morning glory, squash, onions, cabbage, celery, … to provide for the family or for relatives and villages. In addition, the vegetable garden also plays a role in insulating the house, so that the temperature inside the house is significantly improved compared to the surrounding corrugated iron roof houses. Thanks to the uniqueness and creativity in the design of rural houses, the Red Roof project once won the award “Thematic about sustainable social-humanistic housing solutions” and resonated greatly. Ground floor design drawing (01: Bicycle; 02: Front yard; 03: Porch; 04: Living room; 05: Kitchen and dining room; 06: Middle courtyard; 07: Toilet; 08: Barn: 09) : Master bedroom: 10: Wardrobe; Backyard). Mezzanine floor design drawings (01: Stairs; 02: Changing room; 03: Bedroom; 04: Toilet; 05: Middle courtyard; 06: Space; 07: Vegetable growing area).

Illustration. 1. Peas Chickpeas are rich in protein, you can use it as an ideal alternative to meat. 2. Green vegetables Green leafy vegetables often contain a lot of protein to help muscle growth as well as supplement energy for the body. 3. Cauliflower Broccoli (broccoli) contains a very high amount of protein, in addition, it also contains many nutrients that are very good for the body. Remember that broccoli is best when it’s dark green, and its benefits diminish as it turns yellow. 4.American corn (sweet corn) American corn contains a lot of protein. This dish can do many dishes: boiled, baked, made corn milk, cooked soup, fried … Corn is both delicious and can completely replace meat. 5. Mushrooms A bowl of mushrooms can bring you an extra 3.9g of protein. And with the same sweetness as the fish flesh of mushrooms, it would be remiss if mushrooms were not on this list. 6. Asparagus This easy-to-eat vegetable not only provides protein, but also helps protect the body against many diseases. With a plate of sautéed asparagus, you may not need another plate of meat for a meal. 7. Soybean beans Soybean (soybean) is the main source of protein for vegetarians in Asian countries. Soybeans can be eaten directly after boiling, steaming, grinding into milk, or processed into tofu.

Preparation materials: Beef: 2 ounces Need water: 1/2 bunch (optional) Onion: 1 piece Tomato: 1 fruit Flour Onions, garlic, chili Soy sauce, salt, sugar, monosodium glutamate, pepper, rice vinegar Illustration. Prepare to do – Minced onion and garlic. – The beef is soaked in white wine for about 10 minutes and then rinsed to remove the smell. Thinly sliced ​​across the grain, marinated with 1 teaspoon of soy sauce, 1 teaspoon of salt, 2/3 teaspoon of sugar, 1 part of minced onion and garlic, 1/2 teaspoon of tapioca starch. Mix well and marinate for 15 minutes to absorb. – Vegetables need to be cleaned, soaked in water to wash rice for 5 minutes to remove all moss, then rinse with water, cut into pieces about 5cm. Divide into separate stalks and leaves. – Onions and tomatoes each cut into 6. – Thinly sliced ​​chili. Doing: – In a pan, add some cooking oil, 1 pinch of salt, saute 1 part minced onion and garlic. Add the celery stalks and stir-fry for 1 minute, then add the leaves and stir-fry quickly, the vegetables are a bit soft, then remove to a plate, don’t let it soften. – Continue to add the remaining minced onion and garlic to the frying pan over high heat, then add the beef and tomato and stir-fry quickly, until the meat is just pale, then add the sliced ​​onions and peppers and stir-fry a few times. turn off the stove. – Put the onion beef pan on the plate of celery just now. Sprinkle some pepper and serve hot with rice. – Slice and stir fry a few times and then turn off the heat – Put the onion beef pan on the plate of celery just now. Sprinkle some pepper and serve hot with rice.

Lemon prices fell sharply due to limited exports, mainly domestic consumption and a sharp increase in supply In the Mekong Delta, the price of vegetables and fruits also continued to maintain a slight price momentum, with bok choy 10,000 VND down 2,000 VND/kg, lettuce 11,000 VND down slightly 1000 VND/kg, scallions 20,000 VND/kg, white radish 12,000 VND/kg, spinach 10,000 VND/kg, cucumber tubers 15,000 VND/kg, a slight decrease of 1000 VND/kg, chickpeas 12,000 VND/kg, cowpeas 12,000 VND/kg… Fruit continues to keep prices low. Specifically, grade 1 green-skinned pomelo costs VND 22,000/kg, grade 2 costs VND 18,000/kg, jackfruit 8000/kg, old bananas VND 6,500/kg, bitter gourd 60,000 – 70,000 VND/kg, longan 60,000 VND/kg… Particularly, the price of lemon continued to fall sharply, in many localities in the Mekong Delta, the price of lemons decreased by more than 50% compared to about 2 months ago and is at the lowest level in many years. Currently, the price of seedless lemons and limes is sold by farmers in Can Tho city and neighboring provinces such as Hau Giang, Vinh Long, etc. to traders and collectors at only 4,000-5,000 VND/kg; and paper lemons cost about 6,000-7,000 VND/kg. Seafood prices continued to remain stable. Farmed snakehead fish is 48,000 VND/kg, white fish is 38,000 VND/kg, white fish is 34,000 VND/kg, giant freshwater prawn is 240,000 VND/kg increase, tilapia is 32,000 VND/kg, red tilapia is 43,000 VND/kg , grade 1 eels cost 240,000 dong/kg, grade 2 eels cost 180,000 dong/kg, farmed frogs cost 55,000 dong/kg… The price of live pigs remained stable at 68,000-70,000 dong/kg, but the price of meat at retail markets decreased. tends to decrease due to slow purchasing power. Specifically, pork leg 110,000 – 12,000 VND/kg reduced 10,000 VND/kg, bacon 125,000 VND/kg reduced 5000 VND/kg, lean pork 140.00 VND/kg decreased 10,000 VND/kg. Price of live duck is 54,000 VND/kg, live chicken (industrial chicken) 55,000 – 60,000 VND/kg….

Summer is the season when people eat vegetables the most because it is both cool, nutritious and easy to digest. However, eating boiled vegetables is also boring, stir-fried vegetables are also popular with many people. Stir-frying vegetables is not difficult, but how to stir-fry vegetables to make them green and delicious is not simple. Need to know the technique that a little trick. Today, I’ll show everyone how to stir-fry green vegetables that are both delicious and delicious, eating a piece will remember forever. According to the experience of an experienced Chinese chef, before stir-frying vegetables, make sure the ingredients are fresh. Next, when washing vegetables, also pay attention not to gently wash your hands to clean the material, do not use a strong rinse because it can crush vegetables, causing unsightly bruises. After washing, let the vegetables drain and prepare other seasonings such as soup powder, monosodium glutamate, cooking oil, sesame oil. Heat oil in a pan, when you feel the temperature is just right, add the vegetables and stir-fry. Remember that stir-frying vegetables must be on high heat, the vegetables will be more delicious and cooked more evenly. When the vegetables are cooked, taste the soup powder, to taste, at this time season with salt, the vegetables will be more delicious. Then stir well, put a little sesame oil in the pan and then quickly stir to absorb. Sesame oil will make stir-fried vegetables greener and more fragrant. However, be careful not to add too much sesame oil because it will affect the taste of the vegetables. Such a simple stir-fried vegetable dish is finished, have you learned it yet? According to research, sesame oil has countless health benefits, is considered the queen of oils, has a very attractive aroma and delicious taste. According to scientific research, sesame oil contains unsaturated fats, omega 3, omega 6, calcium and also contains a lot of iron and vitamin E, PP, a lignan compound, called sesamin (29 mg%) – a Plant estrogens have antioxidant and anti-cancer effects, and lecithin nourishes skin cells

Are you the type of person who is always glued to the computer while working, scrolling through the phone after work and chasing TV shows? Your eyes are definitely extremely tired. Let your eyes rest in moderation, eat in moderation, help maintain healthy eyes. Recently, famous nutritionist Cao Minh Minh shared 4 main nutrients for eyes, those who often feel tired eyes should keep in mind. The first is Lutein and Zeaxanthin. These two substances can help absorb blue light and protect the macula. Should eat more green vegetables such as spinach, broccoli and corn to fully supplement Lutein and Zeaxanthin for the body. The second is Anthocyanins, which can promote blood circulation and help reduce eye pressure. They are found in foods like blueberries, grapes, cherries, and eggplants. Regularly eating these vegetables will help your face stay healthy. Third, vitamin C, which is not only an antioxidant, but also can prevent eye aging and prevent cataracts. Oranges, lemons and green kiwis are all rich in vitamin C. Fourth, vitamins of group B, can protect the optic nerve, help the eyes self-heal, bright and clear. Oats, brown rice, green vegetables and meat are good sources of B vitamins. Pay attention to these foods. Expert Cao Minh Minh also pointed out that Lutein and Xeaxanthin are the only antioxidants that can exist in the macula. They can filter out harmful blue light to the eyes, protect eye cells and prevent pathological changes. In fact, just a few pieces of spinach or sweet potato are enough to provide Lutein for the human body. Studies have found that supplementing with 6mg of Lutein per day is helpful in preventing macular degeneration. Together with the other three nutrients, it can protect your eyes from the inside out. Invite readers to watch the video: How to increase eyesight for eyes safely and effectively

Food of the past Collected vegetables is a concept that includes the synthesis of vegetables that grow in the garden. Basically, cook whatever you want. A few sprigs of spinach, a few tops of amaranth, amaranth, a little water spinach, spinach, jute, purslane, especially when there are a few handfuls of chili leaves… Many people call it the soup of memories. and it is absolutely a “solution” soup when other vegetables are not available. According to the Vietnamese dictionary, the meaning of the word “collection” is only found in the combination of “vegetable collection”. In the North, collected vegetables are usually amaranth, purslane, centella asiatica, spinach, jute… In the South, sage is the common name of a collection of vegetables such as gotu kola, spiny amaranth, purslane, plantain, plantain, coriander, guava leaves, clams, cilantro, cilantro, scallions… According to an article by Dr. Pham Van Tinh, Ph. In Hoang Phu Ngoc Tuong’s literature, the word “treasure” belongs to the collection of herbs, which is wild grass, and “collection” is a collection of many types of vegetables. As for the Hue people, for “collection” is to read the sound camp of “decade” (the ten is ten, implying many types of vegetables combined). Vegetable soup is usually cooked simply, because it is mixed with vegetables, so it has a very unique taste, the strong smell of chili leaves, the sour taste of sam vegetables… Of course, it is a rural dish, so it is never available. face on the guest tray. Now, with the trend of going back to the past, vegetable soup suddenly becomes a specialty, it is raised to a higher level when cooked with crab or mussels, shrimp, fresh shrimp or minced lean meat. Of course, no matter what it is cooked with, it is still a special kind of soup. Nowadays, in Hanoi, there are not many gardens that still have vegetables to collect and pick up every meal. But small markets, mainly toad markets, sometimes come across a few baskets of vegetables for sale for only 5,000 VND/tang, as much as you can eat. Of course, it is not a vegetable that is innocently picked out of the garden and sold, but mixed intentionally. When wild vegetables become a specialty Now in mid-range restaurants, the menu sometimes also has collectible vegetables. Vegetables are sold at city prices. Not only the vegetables that suddenly become a specialty, many wild vegetables such as cilantro are also an example. It is a small grass-like vegetable that once filled the garden. People who have been through the difficult subsidy period often have eaten this vegetable. Vegetables are often used to cook soup or mixed in a bowl of vegetable soup. Along with cilantro, there is also nettles. This is a plant belonging to the eggplant family, so it is somewhat similar to eggplant in terms of both leaves and fruit. If you want to find stinging nettle, just wander along the field, along the road or garden corner in the countryside, it is easy to pick the whole basket. In the past, sturgeon was considered a poor family dish, a vegetable to save hunger in rural areas when economic conditions were still poor, people picked it to eat through meals. And until now, sturgeon is naturally upgraded to a specialty, loved because it is a clean vegetable that grows wild, does not contain preservatives, is both delicious and healthy. Dishes made from sturgeon have been improved and are very diverse such as cooking, sautéing meat, boiling, eating hot pot… However, the most popular is still stir-fried sturgeon with garlic according to the old flavor. The best sturgeon is the newly picked young shoots, giving a sweet, sweet taste. And if the vegetables are just plain cake, when cooked, the taste is a bit bitter. Along with that, there are sam vegetables. This is actually a year-round grass, with many smooth, smooth branches. Purslane grows wild in wet places. Although it is liked by many people to eat and use as a medicine, no one seems to question growing this vegetable. Therefore, it is really a plant that only grows wild. When picking purslane, people usually pick the whole plant, cut off the roots and then wash them, use fresh or dry or dry. Spinach is often boiled or mixed with amaranth rice, which is also a vegetable that grows mainly wild, rarely grown officially. Referring to wild vegetables without mentioning ground ginseng would be a big omission. Ginseng grows wild, the tubers are used as a medicine, the leaves are very cool and a bit like spinach. Ground ginseng is also one of the vegetables, which can be included in the bowl of traditional vegetable soup of the Northern people. Although growing wild, it is not difficult to propagate ground ginseng. Ground ginseng usually flowers purple, if grown on moist soil, the plant grows quite quickly, the seeds are small, when the seeds are old, they will be black. Put that seed to sow in moist soil, the plant will germinate very quickly. According to the Vietnamese dictionary, the meaning of the word “collection” is only found in the combination of “vegetable collection”. In the North, collected vegetables are usually amaranth, purslane, centella asiatica, spinach, jute… In the South, sage is the common name of a collection of vegetables such as gotu kola, spiny amaranth, purslane, plantain, plantain, coriander, guava leaves, clams, cilantro, cilantro, scallions… According to an article by Dr. Pham Van Tinh, Ph. In Hoang Phu Ngoc Tuong’s literature, the word “treasure” belongs to the collection of herbs, which is wild grass, and “collection” is a collection of many types of vegetables. As for the Hue people, for “collection” is to read the sound camp of “decade” (the ten is ten, implying many types of vegetables combined).

Participating in the show, Do Thi Ha wore a full set of tweed clothes with a bow tie shirt. The luxurious “fog” dressing of Miss Hau is said to be suitable for the context of the office, going out for the weekend. When participating in the show, the place she appeared was at Ben Thanh market. This was originally a people’s market, the fact that Do Thi Ha was dressed quite “hard” was commented by netizens as out of place, not suitable for the context. While MC Dai Nghia and singer Trinh Thang Binh wore the simplest clothes, the queen looked out of place because she dressed in the wrong place. Many fans believe that Miss and her crew should review the costumes before participating in the event or program. With the context of a popular market like this, she only needed to wear jeans and a T-shirt to simply score points in the eyes of fans. Before that, Miss Luong Thuy Linh attracted attention when she wore a see-through crop top and announced that she was going to buy vegetables. Ngoc Trinh and Dieu Nhi once shocked when making tik tok clips on gorgeous clothes like going to an event. However, in fact, the two girls just went to eat duck eggs. Miss Khanh Van also made a tik tok clip to dress luxuriously, wear a crown to go… dump the trash. Nha Phuong dressed up as “fog” to go to the market and was secretly photographed by fans. Thuy Ngan dressed simply wearing a mask to go to the market. However, many fans still recognize the famous actress.

The sun causes the body to lose a lot of water due to sweating, so it is necessary to add water to regain balance and eliminate fatigue. Next, drinking plenty of water and properly also enhances the function of the circulatory system, promotes digestion, weight loss and beautifies the skin… Do not use drinks with high alcohol content such as wine, beer … because they cause the body to lose a lot of water, adversely affecting the liver, heart, and nerves. Instead, the choice of lemon juice mixed with salt, sugar or electrolyte solutions … both works to provide water and adds mineral salts to the body. Cold drinks, ice creams are very attractive on hot summer days, helping to reduce heat “speedy”. However, do not use too much because it is easy to lead to stomach cramps Add green vegetables to the diet such as: collard greens, water spinach, spinach… or some fruits: watermelon, orange, pineapple… Do not use processed foods for a long time, because in hot weather, high ambient temperature can easily make food go rancid, creating an environment for bacteria to multiply and grow. Need to clean teeth after every meal to clean bacteria, this is also a very good way to improve health Should arrange work in the morning or evening, adjust the pace of activities, work or play to limit going out during the peak hot time of the day, from 10 am to 4 pm. In case of going out, should use sunscreen about 20 minutes before, then cover the body carefully with long-sleeved clothes, a mask… to protect the skin from ultraviolet rays. Do not wear thick, dark clothes because of poor heat dissipation. Light clothes from cotton will be the right choice Protect your eyes with good glasses that block ultraviolet A and B rays. At the same time, help prevent cataracts and wrinkles around the eyes. Some infectious diseases may appear in young children during this time such as measles, mumps, hand, foot and mouth… Therefore, the best prevention is vaccination, personal hygiene, and environmental sanitation. living As for those who sweat a lot in the neck, face, back, etc., they need to be clean to avoid clogged pores, combined with bacteria that cause dermatitis. In addition, it is necessary to pay attention to sleep, ensure enough sleep, avoid staying up late, which affects health Some gentle exercises, yoga … performed at home in the morning or evening are also a way for practitioners to relax and relieve stress.

A girl named Iva living in Novo mesto, Slovenia, identifies herself as a simple person, with a clear life purpose and very honest. Iva used to live in an apartment, there was not much space to plant trees, but her love for nature was always strong. That love guided Iva on her education when the young girl decided to enroll in the Agricultural College in Ljubljana. After graduating from school, she decided to move back to the same suburb, stay on the ground floor and start cultivating, taking care of creating her first garden. Iva shared that she has never regretted her decision. The girl who loves gardening every day has reached the age to get married and have children, but with her love for nature, Iva has never stopped trying to plant and garden. Iva said: “I want to teach my two sons from gardening, helping them understand where food really comes from to appreciate, not waste. There is nothing better than enjoying clean produce made by yourself. hand made”. Iva’s gardening space is limited to an area of ​​​​about 30 square meters, plus 15 square meters of greenhouse space she creates to grow fresh vegetables all year round. With a small area, Iva’s garden grows more than 200 kinds of vegetables and fruits. She takes advantage of the small space by planting fruit and vegetable trees in between. “I wanted to make a more versatile garden with as many varieties of plants as possible, but didn’t have the space to do that,” says Iva. The girl who likes new things, likes to experiment, has grown many different plants in the garden. Iva’s greatest passion is growing and breeding tomatoes. To date, she has grown over 1,000 varieties and created 3 varieties of her own tomatoes. Iva said: “I love to watch my family enjoy fresh, clean food picked right from the garden. Gardening also helps me exercise, keeps me mentally alert. My desire is to own the land. to grow more fruit trees for the family, to live a simple life, close to nature”. Currently, Iva connects with other gardening enthusiasts through her personal Instagram. Iva owns an account with more than 25,000 followers. Hoang Dung (translation summary)

The price of Taiwanese mangoes fell to the lowest level in recent times The amount of vegetables and fruits to the Thu Duc agricultural wholesale market increased from 3300 tons to 3500 tons due to the increased shopping demand of people during the days when Ho Chi Minh City implemented social distancing. Hoc Mon wholesale market recorded a stable volume of goods from places entering the market as in the previous days, about 3,000 tons. Similarly, in the Mekong Delta, vegetables and fruits keep an upward trend. Broccoli is 22,000 VND/kg, an increase of 2,000 VND/kg compared to yesterday, sweet cabbage is 22,000 VND/kg, 5,000 VND/kg, bitter melon is 22,000 VND/kg, 2,000 VND/kg higher, gourd is 12,000 VND/kg, 1000 VND. /kg, squash 14,000 VND/kg up 2000 VND/kg, water spinach 15,000 VND/kg up 2000 VND/kg, spinach 15,000 VND/kg up 3000 VND/kg, cowpea 15,000 VND/kg up 2000 VND/ kg… The price of fruit has remained stable, especially the price of Taiwanese mangoes in many localities in the Mekong Delta has dropped to a very low level and is difficult to consume. Accordingly, grade 1 mangoes can only be purchased for about 5,000-6,000 VND/kg, grade 2 and 3 are only 2,000-3,000 VND/kg, and drift goods are priced at 1,000 VND/kg. This is a very low price for many years. According to Taiwanese mango farmers, recently, due to difficulties in export output due to the epidemic, small traders and mango granaries for export have limited purchases, causing mango farmers to face many difficulties in output. Seafood prices keep prices stable. Farmed snakehead fish is 48,000 VND/kg, two brood fish is 40,000 VND/kg, down 2,000 VND/kg, white meat catfish is priced at 35,000 VND/kg, giant freshwater prawn is 230,000 VND/kg, tilapia is 32,000 VND/kg, red tilapia 46,000 VND/kg, grade 1 eel costs 240,000 VND/kg, grade 2 eel costs 180,000 VND/kg, farmed frog costs 55,000 VND/kg.

Summer is scorching hot, high temperature, lots of showers, plants also compete to grow, among these is a vegetable called cucumber flower or cucumber flower. This type of cucumber flower is very fragrant, soft, crunchy, extremely cool, very suitable to eat in the hot summer. Not only that, it’s low in fat, low in calories, and doesn’t gain weight if you eat a lot. In addition, cucumber flowers are also rich in vitamins, and cucurbitacin, eaten regularly is very good for health. And yet, cucumber flowers are rich in fiber, which helps in intestinal digestion. However, picking cucumber flowers will affect the yield of cucumbers, so the cost is relatively high, even cucumber flowers are much more expensive than cucumbers. However, cucumber flowers have a cool taste and characteristic aroma, so even though they are expensive, they are still bought and loved by many people. Even children who don’t like vegetables can’t resist. Processing cucumber flowers is also very simple, fried directly, chilled or served with pork, beef is also very delicious. However, the fastest way is to stir-fry with garlic. The dish will have a fresh aroma and a green, yellow color that looks very appetizing. To make this dish, you need 350g cucumber flowers, a few cloves of garlic, and a small chili. Step 1: Cucumber flowers are washed, drained, washed and chopped garlic, chopped chili. Step 2: Heat a pan, pour oil in, add garlic and chili to fry until fragrant. Add cucumber flowers and stir-fry without adding water, stir continuously until cooked, finally season with a little salt to taste, drizzle a little chicken essence for more flavor, stir-fry evenly. When the sautéed cucumber flower with garlic is fragrant, put it on a plate, wait until it is less hot to eat. The taste is cool, crispy and has a typical aroma of stomach cucumber, very delicious to eat, especially suitable for eating on hot days. Those who can’t eat spicy can omit chili, just stir-fry cucumber flowers with garlic, still very delicious without fear of heat. Readers are invited to watch the video: Delicious food to the king in Hue

Recently on the Kitchen Love Association, Nguyen Thu Ha (26 years old, Hai Duong) shared a series of very delicious salads, which many women asked to learn “secrets”. ”When I went to eat, I often ordered salad. Since the epidemic, there are no restaurants anymore, sometimes I like to eat, so I do it myself to serve my hobbies, but it’s fun to do it. For me, salad is a simple dish that is easy to make, takes no time and is good for health. Ha shared. Nguyen Thu Ha (26 years old, currently a kindergarten teacher in Hai Duong). 9X’s hobbies are traveling, love to learn positive things, and love to cook. Thu Ha said that she was not a person to eat the eatclean diet before, but she also consulted and knew that eatclean is a healthy healthy diet. And from there, she began to regularly make salads and other dishes for the whole family to eat. From the day of eating eatclean, Thu Ha feels her digestion is better, her body is lighter, her skin is also a little more beautiful, especially she always feels delicious and happy because she can eat her favorite food. With Thu Ha, each dish will be felt by her with her eyes first and then enjoyed with her taste. So the beautiful garnishes, changing ingredients in dishes, and combining sauces are the secrets she uses to keep the salad from becoming bland. Thu Ha’s salads are all easy to make and don’t take much time. On average, it will take her about 15-20 minutes to complete a salad. According to her, the stage of choosing ingredients is very important because those are things that are directly loaded into our bodies. With 9X, all ingredients must be clean and healthy, especially salads must pay more attention because most vegetables and fruits are in raw form. ”I can use the ingredients from the growers, or buy them from quality stores. When buying, it should be washed and soaked in salt. And let it drain before mixing. – 9X said. When sharing the salads she made on social networks, Thu Ha received an enthusiastic response from the sisters who love the kitchen. ”At first, I just thought of sharing my favorite dishes on the group so that I could learn many new ways with you, but I didn’t expect to receive so much attention. Many of you have also messaged asking about how to make it, sharing it, tagging each other to do it together, and giving compliments to your salad. I’m happy to be able to inspire people and I’m more motivated to share more positive things. For me, eating must first be fun, so I don’t force myself to follow a strict diet. I don’t diet, I just maintain healthy eating habits. In addition to salad, I also often make smoothies from fruits. I love to eat vegetables and fruits’ – Thu Ha is excited to share. Nguyen Tinh Photo: NVCC

RESOURCES – Peanuts 200g – Sesame (sesame) 100g – Chao 50g – White granulated sugar: 2 tablespoons – Fish sauce (usually eaten); Soy sauce (vegetarian) – Chili powder (for spicy people) is enough to use – Garlic (usually eaten); Check (vegetarian) – Cooking oil: 3 tablespoons – Fresh lemon or cultured vinegar PREPARATION – Peanuts roasted until golden (half smashed), – Golden roasted sesame (mashed with half of the remaining peanuts) – Add hot oil, put crushed garlic / persimmon into the frying pan until fragrant (do not burn) let cool and use gradually. – Spice mixture including sugar, 1 teaspoon fish sauce/soy sauce, 1 tablespoon cooled boiled water, beat until creamy. – For chao (a meal of 4 people 10-15g), chili powder (if spicy), fish sauce/soy sauce, spice mixture, beat well with chopsticks, add beans and sesame paste, mix, and add water Boil and cool, beat a second time into a bowl of thick sauce. – Before using, add some crushed beans. Lightly salty add soy sauce or boiling water, squeeze a little lemon or vinegar so that when the dip is evenly adhered to the vegetables. HOW TO USE – Eat with salads, mixed raw vegetables, boiled/steamed and split with your fingers, cucumbers, melons eaten raw with little cinnamon or herbs, with a few slices of star fruit will be very delicious. do not mix just dot directly) – It’s great to eat without hot rice TIP YOU: make a paste, reserve pre-processed ingredients, just enough to use and eat right away. Have a good meals!

Many vegetable growers now often use pesticides to spray vegetables and fruits to fight pests and promote better crop growth. In addition to vegetables that are reported to be high in pesticides, there are also some vegetables that contain the least amount of pesticides. Parents should choose to buy clean vegetables that contain less pesticides for their children to eat. Here are some clean vegetables that contain less pesticides, mothers can rest assured to cook for their children. Spinach is one of the popular vegetables for young children thanks to its smooth, easy-to-swallow properties. Spinach and jute vegetables are not the “favorite” vegetables of insects, and are easy to grow, so they are safe for children. Mothers can use spinach to cook baby porridge dishes such as: spinach beef powder, field crab spinach powder, clam spinach porridge … Amaranth has a high germination capacity, grows easily and rarely requires the use of insecticides. Therefore, they are also approved for the list of highly pesticide-free vegetables. Not only is a vegetable that clears heat, amaranth also contains a lot of vitamins, known as the “vegetable of longevity”. Mom can cook amaranth soup with rice or amaranth porridge with rice, which is very good for the baby. Zucchini, pumpkin, melon, gourd are plants that do not have many pests and diseases, so they are less likely to be sprayed with pesticides such as some types of broccoli, cowpea, etc. The drug is also often sprayed on the stem and leaves, so the amount of medicine on the fruit is reduced. And these fruits also have a long shelf life after harvest, so they can reduce drug residues before use. Environmental organization EWG (USA) announced in the annual study, eggplant is classified as a safe food choice, because the amount of protective drug residues on the eggplant skin is very small. One cup of peas provides about 14 grams of fiber, making them one of the highest in fiber vegetables. Peas have very little pesticide residue and are very safe to buy, according to the US Environmental Working Group. Nutritionists recommend feeding babies solid foods at the age of 6 to 8 months. The most common cooking method is steaming or boiling and then mashing it for the baby to eat. Sweet potato vegetables are the top vegetables in the top vegetables to help children quickly get rid of constipation. Coincidentally, this is also the vegetable proven to contain the least amount of pesticides. Because sweet potatoes are easy to grow, the effort to care for them is usually not much, there are few insects. Therefore, growers do not have to worry too much about using pesticides. You can cook sweet potato porridge with pork, beef or shrimp, all delicious and nutritious. Soak them in clean water for about 30-60 minutes before washing. It will help reduce 10 – 60% pesticide residue. Or you can expose it to the sun for 5-10 minutes, which also helps to “eliminate” the amount of residual pesticide very well.

Hops are an indispensable ingredient in beer production – a wonderful drink that is loved by every country. However, few people know that hops are also used to eat with the most expensive prices in the world. The hops, scientifically known as humulus lupulus, are shaped like the tops of asparagus and are only for the rich to enjoy. In the past, when the beer industry was new, young shoots that did not bloom into flowers were considered waste. Over time, what used to be discarded has become the most expensive vegetable in the world with a price of more than 1,000 USD/kg. The reason why the price of hops shoots is so high is because of the scarcity of this plant. Hops sprout only once in the spring, between March and April. Moreover, the life time of hops shoots is not long. Just a short time after the hops sprout, the hops will quickly perish if not harvested. The expensiveness of hops buds also comes from the sophisticated harvesting process. Hops do not grow in rows, so harvesting must be done entirely by hand. The harvester must carefully find the buds growing in the foliage. They are so small that it takes thousands of hops to fill a bag Garden owners also have to depend on the weather to have a reasonable harvest schedule within 14 days of hops sprouting. They are quite picky about habitat, so they are usually grown only in England and Belgium. Having a shape and taste similar to asparagus when eaten raw, some people think that the hops buds, if eaten raw, are quite bitter, tasting like green beans, but when cooked, it has a very distinct flavor. After being harvested, most of the hops are used by luxury restaurants to cater to privileged diners. Hops shoots can be used for salads, noodles or baked… according to the preferences of the buyer. Sautéing garlic is also an option that many people who have eaten hops appreciate. For many chefs around the world, hops are considered a great ingredient to prepare the unique dishes that make them famous. Please watch the video: The strangest shaped trees in the world. Source: Happy and healthy every day

Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION Phan, a guy from the U Minh forest (Ca Mau) to Ho Chi Minh City to set up a business, sometimes offends friends from far away when he shows off his trips to his hometown. Nothing, his countryside is just a forest area with straight canals from one immense to another. Eat rice with mosquito net Under the grassy banks, it is possible that the snakehead fish is fishing, the perch is panting, or pulling from the pipe a wild eel is about to “turn into weasel”; interlaced are long strings of water spinach like a fairy; is a swarm of young sprouting from the fern; water lily, water hyacinth, chopsticks, tickle, bang, tub… While upstairs, the cow skin was unwrapped to rescue the choking butterflies that were pinched under several layers of mothballs splintered by the waves of coconut leaves. How much is enough for a pot of hot pot with U Minh fish sauce – one of 100 typical dishes of Vietnam. Talking about U Minh fish sauce hot pot, don’t let’s dive into the kitchen. And anyone who has ever eaten hot pot with fish sauce in the middle of the forest must know how to feel sorry for the scene of “eating rice with mosquito net”. Because U Minh also has an easy specialty, which is mosquitoes. And mosquitoes, it likes the smell of fish sauce. When sitting next to the hot pot of fish sauce in the forest, please do not misunderstand why the mosquitoes that gather to gather around. In their eyes, you are worth nothing compared to the smell of hot pot with fish sauce next door. Many people hear the mosquitos ringing deafeningly, the mosquitoes are like ants, they have to be caught in the net to eat the fish sauce hot pot in peace. Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION Where to eat there It sounds like a joke, but it’s true! U Minh fish sauce hot pot is fragrant, fragrant, addictive, fragrant. They live in the middle of the rich raw material area. If you are a “where to eat” people, there are always ready-to-eat dishes such as grilled, raw fish sauce, rare… And when they have worked on cooking hot pot, everyone wants to play the role of super chef. Well said, but ten people revealed the secret to cooking fish sauce hot pot, eleven people revealed: it’s the ingredients. Like U Minh fish sauce hot pot. See how they cook like this, how can’t it be delicious. First is the main ingredient: fish sauce. Ca Mau people are connoisseurs of fish sauce. They are connoisseurs to the extreme of fish sauce, arrogant about fish sauce. Let’s ask them how many people here compliment other countries’ fish sauce? Where they hate to make fish sauce but leave out the sweet sugar and want to die, as sweet as “chè mam”; where they criticize making fish sauce that is mixed and lacks sophistication; where they criticize making fish sauce lacking hearing, not fragrant… So, when people from other countries eat fish sauce, it’s delicious. As for some brothers and sisters from Ca Mau who eat fish sauce from other countries, there are probably not many people who praise it, even if it is for perfunctory praise. They can’t even eat local fish sauce. That’s what life is like! What about them? In order to have a delicious fish sauce hot pot, chefs from U Minh will immediately say they need butterfly sauce. There are hundreds of kinds of fish sauce here, but to make the hot pot ingredients, it must be the right butterfly fish. Bring the pot of water to a boil and then add the fish sauce, gently stir, each fiber of the fish dissolves quickly with the water. After being transformed in a pot of boiling water, the choking fish sauce will immediately smell, and then report the smell of a hot, hot smell. U Minh people often tell each other to go through any house to cook a hot pot of fish sauce but do not hear the smell coming out of the street, please stop by and advise the owner to throw away the hot pot. Fish fish sauce, after cooking the meat, remove the bones, then add spices, minced lemongrass… Depending on experience and skill, each chef has his own seasoning. Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION I can’t eat and then put my chopsticks away Finished the most important part is the hot pot. Go to the preparation of hot pot ingredients. U Minh people often dip hot pot with wild eel, wild snakehead fish, wild perch, snails…, products from wild fish are tough, sweet and fragrant. Everything just now will be less delicious, lacking in color if there is no plate (Ca Mau people call it a plate) of fresh cotton and vegetables that have just been picked up from the edge of the forest. To dip the hot pot, the U Minh people will break the buds, water lily, water spinach, bitter vegetables, pumpkin flowers, chopsticks, crab claws, longan buds, okra, eggplants, braised coriander … there are about a dozen types. cotton, vegetables or something on a plate. It has both sour, acrid, bitter, fleshy, aromatic, slippery or rough taste. A fragrant hot pot next to a plate of colorful vegetables. Some people will feel sorry because cotton and vegetables are so beautiful, they can’t eat. But once you’ve eaten, you can’t put your chopsticks away. If you eat hot pot with fish sauce with U Minh forest vegetables without branches, don’t say eat hot pot with fish sauce. Just understood, no matter how chaotic the work in the city is, Phan also has the motivation to cross hundreds of kilometers back to the forest. Surely his homeland is not only the vast economic forests. But that place also has snakehead fish catching fishing, panting perch, eel about to turn into a weasel, with a group of green trees on the edge of the forest, with freshly opened fish sauce… for hot pot with fish sauce and wild vegetables. Eaten with the subconscious, it is certainly the best hot pot in the world. Vegetables – cotton and the best hot pot with fish sauce in the world – Photo: PROGRESSION

During the anti-American war to save the country, many soldiers had to eat rotten vegetables to fight hunger. Dimpled vegetables grow a lot in coastal areas, along rivers and canals. Previously, people freely picked dented vegetables in the sea and sold them. However, for about a decade now, when dented vegetables have been favored by the market, the owners’ beaches have been protected, people are not free to come and pick this wild vegetable anymore. In order to actively source dented vegetables to sell to the market, and before the natural amount of dented vegetables is increasingly depleted, many farmers have organized to plant dented vegetables. Taking advantage of canals and ditches in the garden, farmers pluck wild rotten vegetables from the sea to plant. Currently, in Ho Chi Minh City, vegetables are grown mainly in Bon Phu hamlet, Trung An commune, Cu Chi district. Mr. Nguyen Van Thanh (Bon Phu hamlet), leader of the commune’s vegetable cooperative, shared in Nhan Dan newspaper: “Over the past six years, I have expanded the ditch to bring water from the Saigon River into the family’s fruit garden, then pick rotten vegetables that grow wild and transplant them in the same way as rice transplant.This guy (meaning vegetables) must be planted under another tree to create shade, tolerate fresh water from the river, and adapt to Trung An’s soil, so more seedlings will grow quickly So, my family’s average income from dented vegetables is 250 million VND/year. Seeing that I’m doing well, relatives follow suit, so I’m the “boss”!”. And no longer self-harvesting as in the past due to the growing area, Mr. Thanh asked more farmers in the hamlet to collect daily. Since then, that creates more regular jobs for eight workers per year. To grow dented vegetables, people dig wide ditches to direct water from the canals. Planting method is like sowing seeds, just plug the seedlings down and let them grow on their own, without much care. After one year of planting, it can be harvested. When harvesting, only young shoots are taken. Each stalk is 30-40cm long. Because the dented leaves grow quickly, they have to be picked every day to avoid getting old. The old leaves of the vegetable have many sharp thorns in the middle of the stem, so the picker must always wear long-sleeved clothes, gloves to avoid scratching the skin. When picking vegetables, go along each row so as not to miss young shoots. This job does not require a lot of skills, but it takes endurance and quick hands to wade through the water continuously for a few hours to pick vegetables. For each pound of vegetables, the gardener is paid 6,000 VND. Currently, in Trung An commune, there are still a few dozen people picking wild vegetables. Currently, the price of fresh rotten vegetables is always around 25,000 VND/kg, silage reaches 40,000 VND/kg. Farmers with a water surface of about one thousand m², growing dented vegetables can harvest 150 kg / week, so if they sell fresh vegetables, they also earn 15 million VND / month and this “sales” is even. all year round. As for a person who owns 2.5 hectares of dented vegetables like Mr. Vo Van Horn, every day he picks more than 50 kg of dented vegetables every day, with the current selling price, except for picking he earns nearly 2 million . The young shoots of dented vegetables can be used to process many dishes such as eating raw, squeezing salad, boiling, stir-frying, cooking sour soup, dipping hot pot… (According to GiadinhNet)

1. Pumpkin 1/2 fruit 2. Minced pork 100gr 3. Fresh shrimp 200gr 4. 1 carrot 5. Dried shrimp 20g 6. Coriander 10gr 7. Green onions 20gr 8. Garlic 3-4 branches 9. Seasoning: Fish sauce, sugar, salt, salt, seasoning, pepper a little Steps 1. Preliminary preparation of ingredients 2. Mixing the meat-shrimp filling 3. Cooking soup Prepare materials 1. Pumpkin 1/2 fruit 2. Minced pork 100gr 3. Fresh shrimp 200gr 4. Carrot 1 tuber 5. Dried shrimp 20gr 6. Coriander 10gr 7. Scallion 20gr 8. Garlic 3-4 branches 9. Seasoning: Fish sauce, sugar, salt, grain salt, seasoning seeds, a little pepper The weather is hot right now. That’s probably why many women are afraid to go to the kitchen. Therefore, in this article, we will suggest you how to cook a “2 in 1” soup, in less than 20 minutes of preparation, you have both the soup and the meat dish. Delicious soup: How to cook squash soup with shrimp and meat rolls Shrimp and meat roll squash soup cuộn first Prepare the ingredients Use a scraper to peel off the squash skin, then wash 1/2 of the squash under the tap. Next, use a knife to cut the squash lengthwise into large, long pieces. Add 1/2 teaspoon of granulated salt to 600ml of water, stir to dissolve and drop the chopped pumpkin pieces to soak for 5-7 minutes. After soaking, wash the squash with water and dry. Cut the squash lengthwise! You cut off the roots, remove the yellow, shriveled leaves of the scallions and coriander and then wash them. Chop about 3-4 scallions and cilantro. The remaining onions put in a pot of boiling water or old hot water and cook for 2-3 minutes. Peeled garlic, minced. Peel carrots, wash and cut into bite-sized pieces. You can prune the carrot flowers if you want the soup to be more beautiful. Prune the flowers like this if you want. Dried shrimp you wash, soak in warm water for about 5 minutes to soften the shrimp. > With fresh shrimp, you can refer to the preliminary processing here. If using fresh shrimp, after preliminary processing is complete, you mince the fresh shrimp meat. 2 Mix meat – shrimp In a bowl: 100g minced pork, minced shrimp, minced cilantro, 1 tsp salt, 1 tbsp sugar, 1 tbsp seasoning, and 1 tsp ground pepper. Mix thoroughly to combine ingredients. Mix shrimp, pork with spices Next, you spread each piece of pre-prepared squash on a cutting board, scoop 1 tablespoon of the shrimp-meat mixture, place it in the middle and roll it up, and then tie it with a thin onion leaf. You repeat this operation until all the bowl of meat – shrimp has been mixed. 3 Cook soup You put about 2 teaspoons of cooking oil in the pot and saute the minced garlic. When the garlic is fragrant, add the dried shrimp and stir for about 2 minutes over medium heat. Then, put about 800-1000ml of water into the pot. Cover and bring to a boil. When the soup pot is boiling, add chopped carrots and squash rolls wrapped with shrimp and meat, add 2 teaspoons of fish sauce, reduce heat and cook for about 10 minutes. Before turning off the stove, add 1/2 teaspoon of pepper and chopped scallions, season to taste and stir the soup well. Don’t forget to taste again to see if the broth is just right before turning off the stove! So you have finished the squash soup with meat – shrimp already! Pour the soup into a bowl, pick up the squash rolls wrapped in meat – shrimp on a plate, prepare another bowl of chili fish sauce, and have a meal that is both cool and relaxing! Squash rolls with meat – shrimp is both delicious and cool Wish you success with how to cook this squash and shrimp soup! According to the Vietnamese life

The happiest day of the day is eating well and sleeping well. But there is a vegetable we eat from childhood to adulthood but do not know that this vegetable is a natural sleeping pill. That is lettuce or lettuce. The way to eat salad is also very diverse, used to wrap grilled meat with, dip in hot pot, eat raw, stir-fry garlic… all dishes have a characteristic flavor of cool and fresh. It is worth mentioning that lettuce is extremely easy to grow, encouraging people to grow their own to eat, thus ensuring the safest and most hygienic. If you don’t have time, buy lettuce at the supermarket to be assured of quality. Lettuce leaves when cut will secrete a milky white fluid (also known as plastic), so the Latin name of lettuce is Lactuca, which means milk, is considered a nutrient-rich vegetable. Today, I introduce to everyone, the fried garlic salad, which is not only delicious but also extremely nutritious, is extremely simple and easy to make. To make this dish, the ingredients only include 300 grams of lettuce, 4 cloves of garlic, chicken juice, and seasoning seeds. First, put the minced garlic in a pan of boiling oil, fry until fragrant, then pour in the lettuce, stir-fry with your hands over high heat, season with spices and chicken juice accordingly, until it’s cooked. . If you are a spicy person, you can also add chili to suit your taste. According to nutrition experts, this garlic salad has the effect of restoring deep sleep. For those of you who often feel pressured, lose sleep at night, eating a lot of salads is very useful, so keep it in mind. In addition, the source of vitamin A and beta carotene in lettuce is abundant. In the composition of lettuce also contains antioxidants, extremely good for the human body. In particular, vitamin K in lettuce plays an important role in bone metabolism, increasing bone density by promoting the activity of bone-forming cells. Lettuce also supports Alzheimer’s patients by protecting neurons from damage. An incredibly easy-to-grow vegetable that offers immense benefits, lettuce deserves to be one of the “kings” in the vegetable kingdom.

The problem of pesticides and toxic chemicals in vegetables and fruits is also a concern of most families. To ensure food safety, prevent cancer, disease, pocket the following tips to remove pesticides in vegetables. Use vinegar Using vinegar to remove germs and pesticides from fruits and vegetables is one of the most effective ways. The method is quite simple, you just need to dilute 10% white vinegar with 90% water, then soak vegetables in it for about 10 minutes. During that time, stir the vegetables thoroughly in the water and vinegar mixture, then rinse once with boiled water to cool. Use baking soda Like vinegar, baking soda is also a great way to get rid of pesticides in vegetables. You just need to put about 1.5 liters of water in the vegetable wash basin, then add 4 teaspoons of baking soda to the bowl and stir the mixture. Then, soak vegetables and fruits in this solution for 15 minutes. Finally, using a towel to dry the fruit can be used. For vegetables, only soak the mixture for 5 minutes and then rinse with clean water. Soak in clean water This is the most common and easiest way used by many people. After washing vegetables and fruits, you can soak them in clean water with a little salt added for about 10 minutes, then rinse with clean water. By doing so you can help neutralize the toxins in the pesticides. Use turmeric powder Turmeric has strong antiseptic properties so they are very effective in getting rid of germs and pesticides on fruits and vegetables. All you need to do is take about 5 teaspoons of turmeric powder in a pot of boiling water, stir well and let the turmeric water cool down completely. Then, put fruits and vegetables in and soak for 20 minutes. Finally, just rinse again with clean water. Cook vegetables on high heat This causes the pesticide in the vegetables to break down. Some heat-resistant vegetables such as cauliflower, celery, etc., after washing, blanch with hot water for 2 minutes, which will reduce the amount of pesticides by 30%, then continue to cook at high temperature. This will reduce the amount of pesticides by 90%.

The market is full of mangoes, but there are few buyers At noon on 24/5, at many traditional markets in such as Ho Hoc Lam, An Duong Vuong (Binh Tan District), Ho Trong Quy (District 6), Hoa Binh (District 5)… all kinds of acacia mango, Thai mango, Hoa Loc sand mango… are displayed at the stalls. Offering to buy mango, Mrs. Lam (small trader in the market next to Cho Lon Bus Station, District 5) said: “Mango is in season, so the price is almost half as cheap as last year. Like Hoa Loc sand mango, only 25,000-30,000 VND/kg; Acacia mango 10,000 VND/kg… There were days when many mangoes arrived, so they were not sold in time, so the basket was full, we had to reduce the price to push the goods.” “Buying a bag of mangoes with more than 2kg but the price is only 20,000 VND, cheaper than vegetables” – Ms. Trang (living in Tan Binh District) said and added that in recent days, she has bought a lot of mangoes for dessert summer vitamin C booster. When small traders “discharge” ripe mangoes, she also buys some (buying) to make mango jam, dried mango, mango rice paper… to save for later. Ms. Thu, a trader who buys mangoes in Long An, said that because mangoes in the southern provinces were in the harvest season, they were hit by an epidemic, so they dumped the goods. Accordingly, the price of acacia mango is reduced to 4,000-5,000 VND/kg, Cat Chu mango is 9,000-10,000 VND/kg, Hoa Loc sand worm is only 15,000-17,000 VND/kg. At many supermarkets, grade 1 mangoes on the shelves are also very cheap. As at Bach Hoa Xanh, the price of acacia mango is 15,000 VND/kg, the other types are slightly better but do not exceed 25,000 VND/kg. Meanwhile, Co.op Food supermarket sells first grade Hoa Loc mangoes for 45,000 VND/kg, reducing the price to only 35,9000 VND/kg… However, in stores selling clean fruit, mango is still at a high level. At a fruit shop next to Vuon Chuoi market (District 3), mangoes cost up to 80,000 VND/kg; or a “3 clean” shop on Hai Ba Trung Street (District 1), Hoa Loc mangoes cost nearly 100,000 VND/kg. According to the shop owner, this is an organic mango grown for export, so it has a high price. A representative of the Thu Duc agricultural wholesale market said that from the beginning of May until now, the total amount of mangoes imported to the market is 4,285 tons; average 194.77 tons/night. Mangoes are displayed on the sidewalk of Hoa Binh market (District 5) for only 10,000-15,000 VND/kg On the side of Cho Lon bus station (District 5, District 6) grade 1 mangoes are sold at wholesale market prices, but there are few buyers. Hoa Loc sand mango bag, price is only from 30,000 VND/kg. The small trader said that mangoes have never been so cheap as now. The fruit stalls in all markets in Ho Chi Minh City have no shortage of mango products, and customers who buy a lot also get a discount. Due to being in the harvest tool right away during the epidemic, many localities distanced themselves; while exports also face difficulties, leading to lower mango consumption. At the supermarket, Hoa Loc sand mango grade 1 is also on promotion, the price is only 35,600 VND/kg

While studying at the Aviation Academy, Quynh Nhu decided to quit to return to her hometown to continue her family business because the 20-hectare farm was her parents’ lifelong passion. Quynh Nhu’s “everything” farm makes everyone fall in love. The farm has orchards, fish ponds and many other agricultural products. Quynh Nhu in the area growing clean vegetables in a greenhouse. Quynh Nhu’s family farm has a large area of ​​cashew, rubber and fruit trees, the other part grows green vegetables and many different agricultural products. Admiring the vast farm, thousands of fruit trees make everyone excited. Some young people even have to say “or should I go back to my hometown to raise fish and grow more vegetables” to live in a peaceful space like Quynh Nhu. It is known that the main income of the farm comes from 10 hectares of cashew trees and hydroponic clean vegetable gardens, while other fruits and vegetables are grown by Quynh Nhu’s family mainly to meet the needs of the family and to donate. relatives, friends. However, every year, the family also harvests countless kinds of fruits such as durian, mangosteen, rambutan, jackfruit, guava, breast milk … In addition, Quynh Nhu’s family also uses a small area to grow apricot flowers, roses and orchids. Every tree is full of fruit and the product is delicious. Sharing about the process of farming, Quynh Nhu said: “The farm is large and far from home, so it is very difficult to manage and take care of, especially the lack of water in the dry season, or sometimes the loss of water. thieves… But with the passion and experience of my parents, the trees are still lush and beautiful until now.” Thanks to the favorable nature, most of the farm’s fruit trees grow very well, just need to add organic fertilizer. “My family has a lot of fruit trees, there are fruits all year round,” Quynh Nhu happily shared. The garden is adorned with a variety of vibrant flowers. The lush vegetable garden carries the gardener’s desire for a brand of clean agricultural products. Quynh Nhu shared, the farm has been with the family for nearly 30 years. With a passion for plants, in 2020, she established her own brand of hydroponic clean vegetables to bring products to more people. “In the past, I grew roses, planted orchids, then I started to love growing vegetables, tubers and fruits. I started growing vegetables with a 5m2 terrace on my house to have clean vegetables for my children to eat. Later, my parents facilitated me to develop a brand with an area of ​​1,000m2 from the family farm”, Quynh Nhu said. Quynh Nhu’s brand of clean vegetables specializes in providing high-quality salad vegetables, nutritious leafy vegetables such as kale, spinach, rainbow spinach, purple kale, herbs and spices and approx. More than 20 kinds of super spicy chili. The lush farm makes netizens want to leave their hometown to “raise fish and grow more vegetables”. Despite the hard work of gardening, Quynh Nhu always feels peace and happiness, she said: “Looking at the green vegetable garden, or the feeling of biting a sweet breast milk, and especially being praised by everyone for “the garden”. My family likes it so much, my fruit is so delicious, I can eat it with peace of mind”… just that much makes me happy. My family’s gardening motto is “don’t need a lot of money”. being taken care of, seeing the fruit is pleasing to the eye, and then everyone eats the fruit and says it’s delicious.” In order to continue to nurture her “fairy garden”, Quynh Nhu said she will try to learn more experiences, especially learn more about hydroponic vegetables and update new plant varieties. “I just hope the whole family will always be healthy to continue to take care of this garden, especially my brand of clean vegetables will become a friend for every family, bringing safe clean green meals, especially for babies of weaning age”, Quynh Nhu confided.

You can add lean meat to vegetable salads to make them more delicious and fuller for longer. Many people eat salad to lose weight but the result is weight gain. The reason is that some ingredients in salads contain fat and are high in calories. In addition, many people still feel hungry after eating salad, so they continue to add other dishes, so they cannot change their weight. Therefore, you must be careful when using salad dressings. In addition, you should only add a moderate amount of sauce, which has a lower fat content. Green salad The foundation of a salad that fits your diet should be green vegetables. Most dieters will choose lettuces for salads because they are very low in calories. Beans also make a great salad, they’re packed with protein and fiber. In addition, choose bok choy, spinach, watercress, broccoli, spinach… Busy people can use a handful of cabbage in a salad bowl to increase the crunchiness of the dish. You can chop the vegetables to make them more palatable. Some chefs even add herbs. Colorful vegetable salad In addition to green vegetables, colorful vegetables are also great for making delicious salads with weight loss effects. Red: Shredded or sliced ​​tomatoes, grated or sliced ​​radishes, chopped red onions, sliced ​​bell peppers… Orange: Shredded or thinly sliced ​​carrots, diced sweet potatoes. Yellow and white: Diced onions, boiled corn, seeded yellow tomatoes, finely chopped shallots, cauliflower, white asparagus, Purple: Shredded purple cabbage, eggplant Green: Thinly sliced ​​green onions, peas, broccoli, sliced ​​cucumber, celery. Venture outside your comfort zone when choosing vegetables. Sometimes combinations you never thought would be delicious turn out to be your favourites. Also, don’t worry too much about calories when you add veggies. Most vegetables are low in calories and high in nutrients. If you’re concerned about the sugar or starch content of certain vegetables (like beets or potatoes), cut back. Healthy Fats Your salad will taste better with a healthy fat source. Of course, adding fat to a salad that fits your diet will increase the calorie count. So smart dieters should supplement them in moderation. Options include avocado, olive oil, almonds, walnuts, sunflower seeds, pumpkin seeds, etc. More protein If salad is the main course of the meal, you should add a lean protein source to build muscle. You’ll also find that salads with protein help you feel fuller for longer. Remember grilled lean beef or chicken. You can choose to add salmon, tuna, shrimp… Many people add deli meats to salads, noting that some deli meats are high in sodium and saturated fat. Mix herbs and spices One of the best ways to spice up a salad is to add chopped herbs. The list includes basil, chives, cilantro, parsley… Limit sauces If you already have all the delicious and healthy ingredients, the final step is to add the salad dressing. Most sauces are high in fat and calories. You may find that you don’t even need sauce, but simply sprinkle with a pinch of salt and pepper or mix with olive oil. Some dieters add a little citrus. According to VTC News

Banana prices are high due to strong consumption in the domestic market Similarly, in the Mekong Delta, prices of vegetables and fruits also kept flat. Sweet cabbage 17,000 VND/kg, broccoli 15,000 VND/kg, bitter melon 23,000 VND/kg, a slight increase of 1000 VND/kg, gourd 12,000 VND/kg, squash 13,000 VND/kg, water spinach 12,000 VND/kg, spinach 13,000 VND/kg, an increase of 2000 VND/kg, white radish 20,000 VND/kg, green beans 13,000 VND, an increase of 2000 VND/kg… Prices of some fruits continued their downtrend. The price of 3-color mangoes is 5000 VND/kg, the price of 3-color mangoes for buckets is 3000 VND/kg, the price of lemons is 8000 VND/kg; jackfruit 11,000 VND/kg down 1000 VND/kg, green skin pomelo grade 1 cost 28,000 VND/kg, reduce 2000 VND/kg, type 2 cost 22,000 VND, reduce 3000 VND/kg… Particularly, the price of areca and Siamese bananas in many localities in the Mekong Delta is currently maintained at a relatively high level. Currently, areca bananas are sold by farmers to traders and collectors at 100,000-110,000 VND/dozen (10 bags) and about 11,000-12,000 VND/kg. Meanwhile, the price of Siamese bananas is at 60,000-70,000 VND/dozen (10 bundles) and about 5,000-6,000 VND/kg. Seafood and fresh meat also kept the sideways trend. White meat catfish costs 35,000 VND/kg, giant freshwater shrimp 230,000 VND/kg, farmed snakehead fish 50,000 VND/kg, tilapia 32,000 VND/kg, red tilapia 46,000 VND/kg, grade 1 eel 240,000 VND/kg , grade 2 eels cost 180,000 VND/kg, farmed frogs cost 55,000 VND/kg…

“Initially, I only planned to grow vegetables and flowers to have a place for my children to admire and play. Unexpectedly, a year later, I had a green vegetable garden on an area of ​​3m2 of the balcony”, Mr. Nguyen shared. shall. Without much experience and knowledge about farming, for the past year, Nguyen has had to tinker with, learn the characteristics, and how to take care of plants. “Growing vegetables on the balcony will be much more difficult than growing on the terrace, because of the narrow area, lack of sunlight and constant cleaning. Fortunately, my balcony faces east, so it receives sunlight from morning to noon. This makes an important contribution to good green vegetables,” Nguyen said. According to Mr. Nguyen, soil is also an important factor to help plants grow well. He chose a mixed soil consisting of coconut humus, bean residue, rice husk ash and mixed with cow manure and treated vermicompost to plant trees. To create a nutrient-rich soil substrate, Nguyen mixes soil and organic fertilizer at the ratio of 60% soil plus 20% processed cow dung and 20% treated vermicompost. After that, he incubated with lime and put it in a pot. Once a week, he fertilizes vegetables once a week. “When adding fertilizer, I mix soil and fertilizer equally, absolutely no chemical fertilizers. Sometimes, I mix coffee grounds, aloe vera sap when harvesting to make fertilizer.” electromechanical engineer shared. One very important thing to keep the tree healthy is to take care and water it regularly. “If the plant lacks water, it will die or if we over-water the plant, the roots will be waterlogged,” Nguyen said. He also installed an automatic watering system for peace of mind when away from home. In addition to scallions, Mr. Nguyen’s garden also has basil, lettuce, lemon basil, mint, perilla, spinach, spinach, broccoli, aloe vera… Growing vegetables on high-rise balconies will also be attacked by insects or pests. At first, his vegetable garden had a similar situation. To protect vegetables, Mr. Nguyen uses a biological product to irrigate the plants, since then, aphids, aphids, red spiders, rollers, and snails no longer appear. Nguyen at his vegetable garden. Green butterfly pea plant. To grow a variety of plants in a narrow space, Nguyen took advantage of shelves, pots, and plastic bottles. Next, he neatly arranged the planting pots to look both beautiful and grow many different types of plants. From the day he had a balcony garden, Mr. Nguyen took advantage of the morning and afternoon to water, check for pests and diseases as well as the nutritional status of vegetables. Every weekend, his children go out to the balcony to learn about plants and how to care for them, and harvest the fruits themselves. Watch more videos: Hanoi is strangely beautiful in the rice flower season, the red color dispels the cold of Ban Tu Anh Photo: Character provided

Illustration. Image source: Internet Resources: Copper perch: 500g Ginger: root Minced garlic: 1 bulb Fresh chili: 2 Lemon: 1 fruit Fragrant basil Spices: sugar, fish sauce, salt… : When buying perch, the scales are clean, the inner belly is cleaned so that it is not bitter. Then marinate the fish with a little salt and ginger so that the fish infuses the spices. Peeled ginger, washed and pounded, herbs to eat, picked up and then washed with water to dry, lemon cut into pieces. Put the pan on the stove, put the oil in the pan. Should add a little more so that when frying the fish is crispy and not burnt. When the oil is hot, fry the fish until golden brown, flip on both sides to cook evenly, fry on low heat to cook the fish from the inside. When the fish is golden crispy, take it out on a plate to absorb the oil and enjoy. Mix the dipping sauce according to the following recipe: put ginger, garlic, sugar, and chili in a bowl, then add fish sauce and a little lemon and stir until dissolved. Tomato fried egg Illustration. Image source: Internet Resources: Tomato 200 gr Onion 1 piece 4 eggs Red onion 10 gr Coriander 20 gr Water 50 ml Cooking oil 10 ml Cashew oil 10 ml Seasoning 10 gr Making: Wash tomatoes, onions and cilantro. For large tomatoes, after removing all the seeds, finely chop or diced. Diced onion, cilantro and purple onion. Crack eggs into a bowl and add seasonings including a little seasoning, pepper, sugar, fish sauce along with some onions and scallions. Then use chopsticks or a whisk to beat the mixture until evenly combined. Put 10ml of cooking oil in a pan to boil, saute 5g of red onion and a little onion. Then you add the egg mixture to fry until the eggs are slightly cooked (the surface of the eggs is still soft and wet) and then turn off the stove. Put 10ml of cashew oil in a pan and bring to a boil and add 5g of red onion and the rest of the onion. Next, you add the chopped tomatoes with a little sugar, seasoning seeds, fish sauce and chili sauce, stir-fry for 1 minute, then add 50ml of water, cover and cook for another 5 minutes on low heat. Finally, you add cherry tomatoes and lightly fried eggs into the tomato sauce, cover and cook for another 3 minutes and you’re done. Stir-fried cabbage with garlic Illustration. Image source: Internet Resources: Kale or mustard greens: 350g Garlic: 5 branches Seasoning: salt, sugar, pepper, seasoning, cooking oil Making: Pickled vegetables, remove dead leaves, remove roots, soak in dilute salt water for about 10 minutes. Remove the vegetables, rinse with cold water, drain, and cut into bite-sized pieces (about 3.4 cm). Garlic peeled, washed, smashed. Boil water with 1/2 teaspoon of salt, add the vegetables to the boil. Quickly take out the vegetables and put them in a bowl of cold water to keep the crispiness, then take them out to dry. Heat oil pan with 1 tablespoon of cooking oil, add garlic and saute until fragrant. Add vegetables to stir-fry with garlic, add 2 teaspoons of seasoning powder, 1/2 teaspoon of sugar to taste. Stir-fry the vegetables until just cooked, sprinkle a little pepper on top and then turn off the heat. Ladle vegetables onto a plate, serve hot with rice.

Nguyen Thi Tham harvests vegetables to prepare for dinner. Tham’s house is at 17F7, Tran Binh Trong Street, Nguyen An Ninh Ward, City. Vung Tau, has 3 floors with an area of ​​more than 100m2. Tham has spent more than 30m2 of the terrace to design a garden with a variety of vegetables and fruits for daily meals. Taking us to visit the garden, Ms. Tham was ready to bring knives, scissors and a basket to store vegetables harvested for dinner. Appearing in front of my eyes is a beautiful and neat garden designed scientifically by Tham and her husband, both to ensure waterproofing for the terrace and for luxuriant fruit trees. Tham’s garden has everything from spinach, collard greens, collard greens, amaranth, water spinach, chives, basil… to hard-to-grow things like mosquito nets, abalone mushrooms, oyster mushrooms, chicken thighs. . In front is a truss of gourd, squash is also fruiting. In addition to vegetables, the garden is also full of flowers with 20 pots of roses, 20 pots of tropical hydrangeas, dozens of orchids, fortune-telling plants, box orchids, jasmine… In a flash, Tham has a basket of vegetables. , fruits of all kinds for dinner. Ms. Nguyen Thi Tham with a very fruity gourd is grown on her terrace garden. In order to have vegetables to eat regularly, she grows by the method of pillowing, which means that when this litter is about to die, another batch is about to be harvested. The same goes for melons, gourds, and squash, when these fruit trees begin to grow old, other fruit trees have climbed up the trellis. Ms. Tham added that, in the face of rampant dirty food on the market, which easily affects health, because she wanted to have clean vegetables for her family, in 2017 when she built this house, she also designed a garden on the yard. upper. Just like that, after finishing her job at the Ministry of Construction’s Nursing Center, she went home to take care of her garden. “There are 3 people in the family, so many times vegetables and fruits can’t be eaten, I pick them down for friends and relatives. In addition, I do more cooking at home, so I also put these clean products into serving customers,” said Tham. Mrs. Ngo Xuan Tho shows off the apple tree planted on the terrace, but it is very wrong Looking at the garden on the terrace with dangling pumpkins, bunches of apples laden with fruit, guava trees are so wrong… few would expect it to be the hand of a 74-year-old woman who still climbs 3 floors every day. Tiny, vertical stairs to the garden. The house is more than 50m2, but both generations live together, so they have to pour 3 panels and make the stairs very small to save space. Climbing to the terrace of the house I wanted to breathe, but Mrs. Ngo Xuan Tho (636/12/9 Truong Cong Dinh, Nguyen An Ninh ward, Vung Tau city) – the owner of that garden was still more agile. Ten times up and down to take care of plants, change the soil, and harvest vegetables without getting tired. Ms. Tho confided that this garden helps her to relax with old age in the city. The garden is not large, only a few tens of square meters, but she feels better thanks to it. “Every time I go to the garden to look at the vine that has grown, hug the trellis and then flower, bud, and bear fruit, I am as happy as meeting you,” said Mrs. Just like that, that small garden has been with her for nearly 20 years, every season. Ms. Tho said that at this time, the weather was rainy, so it was a bit difficult to grow vegetables, although she still had amaranth, water spinach, and cucurbits to eat all day… but the mainstay of the garden in this rainy season is fruit trees. She cherished each apple in the garden, each new ruby ​​guava with her fist, and then rejoiced when harvesting the first American figs, each strawberry brought back from Da Lat. From September onwards until Tet, when it is cold, Ms. Tho can grow kohlrabi, cabbage, carrots, cauliflower… And gourds, squash, melons, eggplants, leafy vegetables are often enough for the whole family. 5-6 people eat. “Actually, I spent tens of millions of dong to buy planter boxes, invest in an automatic irrigation system in the garden, not to mention the cost of seedlings and fertilizers… Considering the economic value, it is not necessarily cheaper. I buy vegetables from the market, but the important thing is that the garden makes me happy, my family has safe vegetables for daily meals, “said Ms. Tho. Lots of families in the city. Vung Tau also chooses to grow vegetables on the terrace to have clean vegetables for family meals. Ms. Le Thi Hai Yen (150/18 Le Loi, Thang Nhi Ward, Vung Tau City) often calls her vegetable growing place “a garden in the clouds”. Yen’s garden is small, just over 10m2, but thanks to clever placement, she can grow everything from green beans, peas, okra, bitter melon to morning glory, amaranth, and spinach. She loves flowers, so her garden also dedicates a small space to plant roses and butterfly flower pots. Rooftop gardening is gradually becoming popular in urban areas. The rooftop garden has contributed a lot to the family’s daily food, reducing a part of monthly shopping costs. For many people, gardening on the terrace is also a hobby to help them reduce stress and fatigue with daily life.

1. Con market area , Quang Trung ward, Hai Duong city at the following location and time: – Ms. Xue’s vegetable shop (next to the flower row), 8 am on May 14, 2021. – Ms. Hanh’s vegetable shop (vegetable row), 8 o’clock on May 20, 2021. – Ms. Oanh’s pork shop (a row of pork stores), around 8:30 a.m. – 8:30 a.m. on May 20 and 25, 2021. – Fish, egg, vegetable shop, Ms. Hanh (opposite the market’s toilet), at 8:00 am on May 20, 2021. – Stores of rice and squash, Ms. Huong, on the sidewalk of Cho Con street, address about 25 or 27 Cho Con street (opposite Mr. Toan’s house selling coal, No. 38 Cho Con) and Duck shop on Cho Con street’s sidewalk (in front of the door). Mr. Ao’s house), address 25 Cho Con street), during the period from 8:30 a.m. to 8:00 a.m. on May 25, 2021. 2. An Ninh market area , Quang Trung ward, Hai Duong city from 8:30 a.m. to 9:00 a.m., May 26, 2021 at the following locations: + Vegetables and perch of Ms. The. + The potato shop of the young couple and the taro shop next door, both rows of potatoes are located in the middle of the market, opposite the row of butchers. Previously, Hai Duong City recorded 1 case of COVID-19 detected through a community screening test at Pham Hong Thai, Quang Trung ward, Hai Duong city. Patients often go to An Ninh market, Con market, and exercise in the afternoon at Bach Dang park.

Prices of many seafood products decreased due to slow purchasing power Similarly, in the Mekong Delta, the price of vegetables and fruits also decreased. Choysum is priced at 19,000 VND/kg, down 2,000 VND/kg, broccoli is 16,000 VND/kg, 2,000 VND/kg, green onions are 18,000 VND/kg, 2,000 VND/kg, bitter melon is 22,000 VND/kg, 3000 VND/kg , gourd 12,000 VND/kg down 2000 VND/kg, okra 18,000 VND/kg down 2000 VND/kg, tomatoes 12000 VND/kg down 4000 VND/kg… Prices of some fruits continued their downtrend. Currently, the retail price of fragrant mangoes, four quarters mangoes, acacia mangoes and Taiwanese mangoes are only from 5,000-10,000 VND/kg, while Australian mangoes, Cat Chu mangoes, Hoa Loc sand mangoes are priced at 15,000-30,000 VND. /kg. Meanwhile, the price of many kinds of jackfruit, longan, strawberry, orange, tangerine, guava, dragon fruit, watermelon, pomelo, etc. are also quite low, with prices only from 5,000-20,000 VND/kg. Grade 1 green skin pomelos cost 25,000-28,000 VND/kg. Seafood and fresh meat products, after a long period of stable price, tend to decrease due to the decrease in domestic consumption and export demand. Due to the slow consumption due to the impact of the epidemic, many freshwater aquaculture products such as perch, tilapia, goby, slicing, frog, giant freshwater prawn, etc., are currently down at least from 2,000 to 10,000 VND/kg than a month ago. In Can Tho City and neighboring provinces such as Vinh Long, An Giang, Hau Giang, etc., fish slices are sold to traders by farmers for only 43,000 VND/kg (2-3 fish/kg), while in the next few months. At the beginning of the year, the price is 46,000-48,0000 VND/kg. The price of farmed frogs started at more than 40,000 VND/kg, now it has dropped to around 35,000 VND/kg. Farmed perch is sold by farmers to traders for only 23,000-24,000 VND/kg (6-8 fish/kg). Tilapia and red tilapia at 30,000-35,000 VND/kg (2-3 fish/kg).

Try rock moss Among the countless strange vegetables, the first must be mentioned… rock moss. Moss is a familiar dish of people in the Northwest provinces. It grows naturally, clinging to rocks under streams, appearing only in late autumn and early winter. People who go to get moss often choose places with fast flowing water, the moss here is both clean and delicious, without many grit. After taking the moss, people often use a pestle to beat it many times on the stone or cutting board and pick up the gravel, sand, and gravel mixed in the moss. Next, the moss will be thoroughly crumpled in large pots of water to ensure it is clean and free of oil. The cleaning process ends with the moss being grasped into large handfuls before being sautéed, cooked or grilled. Because it is a seasonal harvest, when not used up, people will bring dried moss to use gradually. In the past, when trade was not yet developed, every house picked that house to eat. But when this dish became more known, tourism flourished, these special dishes were sold a lot in the Northwest highland markets. People in the Northwest have many ways to prepare dishes from moss such as grilled moss, moss soup, fried moss with garlic, moss mannequin… People often chop the moss and drop it into a pot of simmered bone broth or chicken broth. A bowl of hot stone moss soup is very suitable for the winter here. Moss mannequin is made from young moss that has just grown for 3-4 days. After cleaning, the moss is cooked in a pot and then brought out to cool, mixed with spices such as: ginger, coriander, mac Khen, chili, salted fish sauce… is a specialty. According to the evaluation of gourmet diners, the most significant must be the grilled moss. Moss is mixed with spices of the Northwest, wrapped in banana leaves and grilled over charcoal. When the outer bark is scorched, the moss is ripe. Grilled moss is used to eat as soon as it is hot or served with grilled stream fish, pork, chicken… Grilled moss has a strange taste, mixed with the smell of doi seeds, and it makes it impossible for anyone to taste it once. forget. Rock moss grows a lot in streams in the areas of Van Chan, Nghia Lo (Yen Bai), Tuan Giao, Muong Cha (Dien Bien), Xuan Son (Phu Tho), Lai Chau (along the Da River)… Of course, no Not all mosses can be eaten, only the indigenous people have the experience to distinguish and know which ones are edible and which ones are not. Specialty… flowers Also in the Northwest, there is another special dish made from… ban flowers. Every time Spring comes, you bloom in the Northwest sky. Not only beautiful, but also delicious when processed into unique Thai specialties. Ban flowers are picked, blanched in boiling water and then made mannequins. There are also some kinds of mannequins, with bamboo shoots or with young neighbors. Besides, there is also sticky rice with flowers. Fresh flowers are picked and washed and cooked with sticky rice. Hoa ban sticky rice is often served with occipital cross, a very characteristic dipping spice. The creativity does not stop there, the women of the Northwest also create many other dishes from flowers such as Hoa ban porridge, Hoa ban stuffed with fish, stuffed with grilled chicken, Hoa ban cooked with minced pork… Picky vegetables There is one more vegetable that cannot be ignored when talking about Northwest specialties, which is coriander. Lettuce looks like a fern – a plant that grows wild on the banks of streams or in humid places. Lettuce is a bit viscous, so not everyone can get used to it and find it delicious right away. On the way to the Northwest, just go to Da Trang slope (Hoa Binh), where the cars going up and down National Highway 6 often stop to drink water, eat boiled corn, grilled meat … you will see people around bringing local products. for sale. The Thai people call the vegetables “pok put”. Lettuce is a vegetable that can’t be kept for a long time, pick it up wherever you go and can be processed into many dishes. Lettuce is usually stir-fried with garlic. Old-heated fat, smashed garlic, sauteed and then added coriander to stir well. It only takes a few minutes for the vegetables to cook, then turn off the heat and remove to a plate. Lettuce salad is also a cool and memorable dish. Cooking this dish is also simple. Pick a bunch of vegetables to pick out delicious tops, boil them briefly, take them out to drain the water. When the vegetables are cold, add crushed roasted peanuts, a few spoons of lemon juice, chili, garlic, crushed ginger, salt, sugar, and main noodles. Lettuce salad has a fleshy, cool taste with the typical flavors of spices. Lettuce can also be stir-fried with sour bamboo shoots and papaya leaves. If you want to enjoy the most authentic taste of the mountains, just boiled until cooked, dipped with fish sauce mixed with garlic and chili is attractive enough. More sophisticated, there is a dish of mixed vegetables with shrimp and meat. River shrimp, diced pork belly marinated with minced purple onion, fish sauce, monosodium glutamate, pepper… mix well for a few minutes. Then fry the onions until fragrant, then add shrimp and meat and stir-fry. Lettuce before mixing, it needs to be boiled. The culinary habit of the Northwestern people is that in the dishes, there is always a must-have hookah. The same goes for the dishes from coriander, sprinkled with a little more fragrant and fragrant makhan to make the dish taste much better.

Prices of green vegetables go sideways, prices of many fruit and vegetable products decrease The amount of agricultural products, vegetables and fruits arriving at the Thu Duc agricultural wholesale market in recent days has increased by about 100 tons per day from 3186 tons per day to 3287 tons per day. According to the assessment of small traders, because the demand for consumption at retail markets increases when people have a need to buy more to limit going to crowded places due to the complicated epidemic situation in recent days. . Similarly, in the Mekong Delta, the price of vegetables and fruits also kept the same. Cauliflower costs 15,000 VND/kg, broccoli 13,000 VND/kg, bitter melon 18,000 VND/kg, gourd 8,000 VND/kg down 1000 VND/kg, squash 11,000 VND/kg down 1000 VND/kg, eggplant 12,000 VND VND/kg discount 1000 VND/kg, green beans 12,000 VND, 1000 VND reduction, corn 18,000 VND, 1000 VND/kg reduction…. Prices of some fruits continue their downward trend. Currently, Hoa Loc sand mango is priced at 14,000 VND/kg, down 1000 VND/kg, jackfruit 13,000 VND/kg, 4,000 VND/kg, grade 1 green-skinned pomelo is priced at 25,000 VND/kg, down 3000 VND/kg, old bananas are 6800 VND/kg , lemon 10,000 VND/kg down 2000 VND/kg… Seafood products, fresh meat kept a sideways trend, some seafood products kept their prices down in recent days. White meat pangasius price is 35,000 VND/kg, down 2,000 VND/kg, giant freshwater shrimp 230,000 VND/kg, 5000 VND/kg, farmed snakehead fish 50,000 VND/kg, 5000 VND/kg, tilapia 30,000 VND/kg, down 2000 VND/kg… The price of pork is stable, the average price of live pork is from 68,000 to 72,000 VND/kg, thigh meat 130,000 VND/kg, three pieces 140,000 VND/kg, lean pork 145,000 VND/kg…

Video: See the flower garden, agricultural products in the University in Saigon The garden is located on the campus of Thu Duc University of Social Sciences and Humanities, renovated since 2019. Mr. Vu Hong Phong (Head of Thu Duc Campus Management Board) said that the garden space is part of the university’s green university building program. “Replacing and renovating the weed areas, renewing the campus also makes the space in the school have a highlight, creating joy for teachers and students when they come to school,” he also said. The flower and fruit garden is cared for and developed by the green tree ancestors of Thu Duc facility. From the weeds, up to now the garden has bloomed full of fake flowers, there are many kinds of agricultural products such as eggplant, tomato, papaya, melon, cucumber, watermelon,…. The seed of the cloned star flower was given by a teacher in Quang Tri. Photo: KHANH CHI Sunflowers blooming in the garden. Photo: KHANH CHI The harvested fruits will be given to teachers, school staff and students when you visit. Some agricultural products in the garden: There are always signs reminding students not to pick flowers or break branches. Photo: KHANH CHI The swing in the middle of the garden is a favorite photo spot for students. Photo: KHANH CHI The garden becomes a virtual living place for students on campus. Photo: KHANH CHI This is also a place for students to rest after each class. Photo: KHANH CHI Nguyen Thi Huong (second year student, University of Social Sciences and Humanities) said: “The first time I went to the flower garden to take pictures, my friends and I were very surprised, did not think our school had such a beautiful garden. Looking at the flowers. Being here helps us relieve stress after every class, feel happy and comfortable. We also understand the green and environmentally friendly message that the school wants to send, from which we know how to live responsibly. , more environmental protection”.

Prices of many vegetables and fruits keep prices flat Similarly, in the Mekong Delta, the price of vegetables has also remained unchanged, with the price of collard greens at 20,000 VND/kg, broccoli at 21,000 VND, a slight increase of 1,000 VND/kg, water spinach at 14,000 VND/kg, and vegetables at 12,000 VND/kg, an increase of 2,000 VND. /kg, white cabbage 15,000 VND/kg, eggplant 13,000 VND/kg, up 1000 VND/kg, chickpeas price 22,000 VND/kg up 2000 VND/kg, green onion 22,000 VND/kg, bitter melon 25,000 VND/kg, gourd 15,000 VND/kg, okra 20,000 VND/kg… Prices of some fruits keep a slight downward trend. All kinds of fragrant mangoes, four-quarter mangoes, and Taiwanese mangoes are sold in buckets to traders and fruit collectors from 5,000-6,000 VND/kg, Cat Chu mango costs 10,000 VND/kg, acacia mango costs 5,000 VND/kg. /kg. The price of jackfruit continued to decrease to 10,000 VND/kg, down 5000 VND/kg. Price of green skin pomelo grade 1 is 30,000 VND/kg, type 2 is 25,000 VND/kg… Seafood products, fresh meat prices are stable. Giant freshwater prawn is 250,000 VND/kg, white meat catfish is 35,000 VND/kg, farmed snakehead fish is 50,000 VND/kg, red tilapia is 45,000-48,000 VND/kg, tilapia is 28,000 VND/kg Tilapia is priced at 32,000 VND/kg, a discount of 2,000 VND/kg. The price of meat also remained stable at 120,000 VND/kg for pork leg, 140,000 VND/kg for bacon, 240,000 VND/kg for beef. Ready-made whole chicken costs 125,000-135,000 VND/kg, ready-made whole duck costs 77,000-82,000 VND/kg…

Braised cod fish on the fire. PHOTO: CAM THUU According to the residents along the riverside, in the past, the Ve River, the section through Hanh Thien commune, had a lot of fish and shrimp. In the rainy season, the fish goes to the field. Then, after the flood, the local and local trawlers came back to put the nets on stakes, and then two people holding a rope with many shells waded in the field. Pulled fish is brought to sell at the district market. As for the people in the area, when they go to store fish, they bring it back to the warehouse with ginger leaves to eat with rice, both delicious and warm. The riverside residents know by heart the experience of “shrimp walking in the twilight. Fish go to dawn”, so in the evening go to catch or at dawn go to put hooves on the river. The catfish, perch they brought to the market to sell, while the ditch fish, carp and river shrimp with long claws were brought to sell to the owner of the rice shop. After buying fish, the owner washes the fish with salt and then marinates it with fish sauce, pepper, onions, chili, garlic and especially fresh turmeric for about half an hour. Then, put the pan on, pour in the peanut oil to reduce. Then pour in the fish, cook the rim for a few tens of minutes and the fish is cooked. Braised cod is easy to make, but different in that it is marinated for the hunting fish and when the fish is cooked evenly, then seasoned with salt and fish sauce to taste so that when enjoying, you can feel the full flavor of the homeland. The fatty taste of fish, the bitter taste of fish intestines and the aroma of fresh pepper, onion and turmeric. Therefore, some diners after enjoying the fish dish ordered another bowl of rice. Many diners are too familiar with the famous braised cod fish here when entering the restaurant, they order one for each person to eat to their heart’s content. While having a meal, combining braised fish with vegetable soups, eggplant, and pickled vegetables is even more delicious. After eating, drink a bowl of fresh tea and then find an empty shop to choose a hammock to swing. The wind from the river, from the fields is like caressing the skin, dispelling the hot sun of the hot summer afternoon. And no appointment, but everyone remembers, when returning to Nghia Hanh, they all enjoy a meal with a country flavor, with braised cod fish at Chieu Anh restaurant.

Spinach (also known as spinach, spinach, etc.) is a healthy vegetable that contains beneficial nutrients such as folic acid, iron, vitamins A, C and is known to help promote health. promote hair growth. Vitamin A helps the skin glands secrete sebum which helps to hydrate the scalp to keep the hair roots healthy. 30 grams of spinach provides up to 54% of the daily requirement of vitamin A. Spinach helps to stimulate long hair. Image source: Internet Spinach is also an excellent source of iron and is essential for hair growth. Iron helps red blood cells carry oxygen throughout the body to fuel metabolism, support growth and recovery. Strawberry fruits This fruit is full of essential nutrients and vitamins that are beneficial for hair. Vitamin C is one of the best antioxidants that help protect hair follicles from external damage. In addition, the body uses this vitamin to produce collagen, a protein that keeps hair healthy and prevents hair loss. Vitamin C also helps the body absorb iron from the diet. Low iron levels can lead to anemia and cause hair loss. Butter This is a delicious, nutritious food and a good source of healthy fats. This fruit is also an excellent source of vitamin E, which promotes hair growth. One medium avocado (about 200 grams) provides 21% of the daily requirement of vitamin E. Vitamin E protects areas of the skin, such as the scalp, from oxidation and damage. Damaged scalp leads to poor hair quality and less hair growth. Bell pepper Bell peppers are a great source of vitamin C, which can make hair grow faster. In fact, one yellow bell pepper provides almost 5.5 times more vitamin C than an orange. Vitamin C promotes collagen production, making hair strong. It is also a potent antioxidant, which can protect hair against oxidative stress. Oxidative imbalance occurs when free radicals overwhelm the body’s antioxidant defenses, leading to hair loss and gray hair. Besides, bell peppers are also high in vitamin A, which accelerates hair growth while stimulating sebum production, which in turn helps keep hair healthy. Kinds of sprouts, bean sprouts Sprouts are a great food to completely stop breakage, hair loss and promote hair growth. Regular addition of bean sprouts will help your hair add shine and smoothness because they are rich in protein and nutrients. Ideally, you should add this “panacea” to your morning menu to get the “hair stream” you want.

Fruit and vegetable prices fell sharply Similarly, in the Mekong Delta, vegetable prices also tend to decline sharply. Choysum is priced at 18,000 VND/kg, down 3,000 VND/kg, 18,000 broccoli is down 3,000 VND/kg, water spinach is priced at 12,000 VND/kg, down 2000 VND/kg, white cabbage is 13,000 VND/kg, down 2000 VND/kg. eggplant 11,000 VND/kg, reduced 1000 VND/kg, chickpeas 20,000 VND/kg reduced 2,000 VND/kg, green onions 20,000 VND/kg, bitter melon 25,000 VND/kg, gourd 15,000 VND/kg, okra 20,000 VND/ kg… Prices of some fruits continued to decline, fragrant mangoes, four-quarter mangoes, and Taiwanese mangoes were sold by farmers in buckets to traders and fruit collectors from 5,000-6,000 VND/kg, Cat Chu mangoes. The price is 10,000 VND / kg, acacia mango costs 5000 VND / kg. Hoa Loc mango price also dropped sharply to 20,000 VND/kg, down 4000 VND/kg. Price of green skin pomelo grade 1 is 30,000 VND/kg, type 2 is 25,000 VND/kg… Seafood products, fresh meat prices are stable. Giant freshwater prawn is 250,000 VND/kg, white meat catfish is 35,000 VND/kg, farmed snakehead fish is 50,000 VND/kg, red tilapia is 45,000-48,000 VND/kg, tilapia is 28,000 VND/kg Tilapia is priced at 32,000 VND/kg, a discount of 2,000 VND/kg. The price of meat also remained stable at 120,000 VND/kg for pork leg, 140,000 VND/kg for bacon, 240,000 VND/kg for beef. Ready-made whole chicken is priced at 125,000-135,000 VND/kg, ready-made whole duck is priced at 77,000-82,000 VND/kg… Particularly, the price of piglets also decreases according to the price of live pigs. In Can Tho City and Hau Giang Province, Vinh Long, An Giang, Dong Thap, Ben Tre… Breeding pigs of 12-15 kg/head are sold by many households and breeders for 2-2.3 million. VND/head, while in the same period last year, the price was up to 2.8-3 million VND/head, even higher. The price of piglets fell sharply due to the increased supply of piglets in many localities and affected by the decrease in live hog prices.

Fruit and vegetable prices continue their slight downward trend Similarly, in the Mekong Delta, vegetable prices also tend to decline sharply. Choysum is priced at 18,000 VND/kg, down 3000 VND/kg, 18,000 broccoli is down 3,000 VND/kg, water spinach is priced at 12,000 VND/kg, down by 2000 VND/kg, spinach is 12,000 VND/kg, slightly increased by 2,000 VND/kg. white cabbage 13,000 VND/kg down 2,000 VND/kg, eggplant 11,000 VND/kg down 1000 VND/kg, chickpeas 20,000 VND/kg down 2,000 VND/kg, green onions 20,000 VND/kg, bitter melon 25,000 VND/kg kg, gourd 15,000 VND/kg, okra 20,000 VND/kg… Prices of some fruits inched up slightly after several days of declines. Cat Chu mango is priced at 11,000 VND / kg, a slight increase of 1000 VND / kg, acacia mango is 6000 VND / kg, up 1000 VND / kg, Hoa Loc mango price is 22,000 VND / kg, up 2000 VND / kg, green skin pomelo grade 1 price 30,000 VND/kg, type 2 costs 25,000 VND/kg… Seafood products, fresh meat prices are stable. Giant freshwater prawn is 250,000 VND/kg, white meat catfish is 35,000 VND/kg, farmed snakehead fish is 50,000 VND/kg, red tilapia is 45,000-48,000 VND/kg, tilapia is 28,000 VND/kg Tilapia is priced at 32,000 VND/kg, a discount of 2,000 VND/kg. The price of meat also kept stable at 120,000 VND/kg for pork leg, 140,000 VND/kg for bacon, 240,000 VND/kg for beef. Ready-made whole chicken with a slight discount of 120,000 – 130,000 VND/head, 5000 VND/head, ready-made whole duck for 77,000-82,000 VND/kg…

The price of fruit has decreased because it is entering the harvest season Similarly, in the Mekong Delta vegetable prices also keep a sideways trend. Kale costs 18,000 VND/kg, broccoli 18,000 VND/kg, green onions 20,000 VND/kg, bitter melon 25,000 VND/kg, gourd 15,000 VND/kg, okra 20,000 VND/kg, lettuce 10,000 VND/kg , okra 10,000 VND/kg, white radish 12,000 VND/kg… Some fruits continue their downtrend as they enter the full harvest season. Currently, the retail price of fragrant mangoes, four quarters mangoes, acacia mangoes and Taiwanese mangoes are only from 5,000-10,000 VND/kg, while Australian mangoes, Cat Chu mangoes, Hoa Loc sand mangoes are priced at 15,000-30,000 VND. /kg. Meanwhile, the prices of many kinds of jackfruit, longan, strawberry, orange, tangerine, guava, dragon fruit, watermelon, pomelo, etc. are also quite low, with prices only from 5,000-20,000 VND/kg. The price of many fruits decreased not only because the supply increased because of the beginning of the season, but this year the export output of many fruits was difficult due to the impact of the epidemic, so exports decreased. In addition, the market has price competition among many types of fruit. Seafood products, fresh meat prices are stable. Giant freshwater prawn is 250,000 VND/kg, white meat catfish is 35,000 VND/kg, farmed snakehead fish is 50,000 VND/kg, red tilapia is 45,000-48,000 VND/kg, tilapia is 28,000 VND/kg Tilapia is priced at 32,000 VND/kg, a discount of 2,000 VND/kg.

Especially, in the first quarter of this year, Vietnam’s mango exports earned 125.2 million USD, up 30.6% over the same period in 2020. However, these days, the price of mangoes at the market has dropped sharply. For example: An Giang low-seeded mangoes are reduced to 9,000-15,000 VND/kg depending on the type, many places sell for 15,000 VND/kg, Vip Taiwanese mangoes are only 7,000 VND/kg, Australian mangoes are advertised. As for export goods, the price has also decreased to 15,000 VND/kg,… Not only that, mangoes are also landing in the markets in extremely large quantities. So, on the “online market” instead of selling by weight as before, mangoes are now sold in sets of several pounds or sold in boxes. Mangoes are being sold on the “web market” for as cheap as vegetables Wholesalers said that currently Vietnamese mangoes are as cheap as vegetables, retail by weight, shipping is more expensive than mangoes. So, they switched to selling in sets of a few pounds or in boxes for convenience. Ordering a whole box of 15kg Taiwanese mangoes for only 95,000 VND, Ms. Doan Thi Thanh Hai from Nguyen Cong Hoan (Ba Dinh, Hanoi), said: “A box for only 95,000 VND, the price is only about 6,700 VND/ kg”. According to Ms. Hai, in the past, she often had to buy Taiwanese mangoes with flat seeds at the price of 35,000-45,000 VND/kg depending on the time. 4 days ago, she also ordered Australian mango with large fruit, red skin, ripe yellow inside, sweet and delicious, priced at only 15,000 VND/kg. “In previous years, Vietnamese mangoes were usually more expensive,. And now the opposite. At the market, Chinese mini mangoes cost up to 25,000-30,000 VND/kg, while Vietnamese mangoes are as cheap as vegetables,” she commented. Therefore, on this occasion, Ms. Hai did not buy foreign fruits anymore, but switched to buying Vietnamese mangoes to support farmers to consume products. The retail price of mangoes at the market mostly fell to less than 10,000 VND/kg (photo: BH) On the “online market”, Vietnamese mangoes are also crowded with customers because the price is so cheap. Most women choose to buy in boxes of 9-15 kg/barrel because the price is cheaper than buying in sets, 3-5 kg/set, depending on the type. Talk to PV. VietNamNet, Ms. Nguyen Thi Thu Thuy – a large online fruit seller in Cau Giay (Hanoi) admitted that on this occasion most mango prices have dropped sharply. Some are halved, some are now only 1/3 of what they used to be. Ms. Thuy said that on this occasion, she sells many kinds of mangoes such as: acacia mango, Australian mango, Taiwanese mango, flat-seeded mango, etc. However, each time she imports a different type of mango for customers to choose from. . Mangoes do not retail 1-2kg as before, but are divided into 5kg bags or sold in boxes of 9-15kg. “Because of the unprecedented low price, on this occasion, the number of customers buying mangoes has increased dramatically,” she said and revealed that it is normal for her to consume about 1-2 tons of mangoes a day. One day, she sold out more than 3 tons, because most of the customers bought by the box. Like last week, she sold out about 10 tons of mangoes of all kinds. On this occasion, the harvest season was in full swing with the Covid-19 epidemic, so the price of mangoes at the growers plummeted (photo: BH) Ms. Bui Thi Tram from Hoang Van Thai (Thanh Xuan, Hanoi), also said that in the past half month, she has consumed around 1 ton of low-seeded mangoes every day. “A lot of people will not believe it. But low-seeded mangoes are very cheap. Big and beautiful fruit is only 15,000 VND/kg I sell in sets of 5kg, customers buy less than 1 set, buy 2 sets more, so the amount of mangoes sold every day is very large,” she shared. Last April, many growers in An Giang and Long An said that mangoes were in the harvest season but faced difficulties in exporting due to the impact of the Covid-19 epidemic, so the price plummeted. Ms. An, a mango farmer in Chau Doc (An Giang), lamented that if Hoa Loc mango was purchased for 40,000 VND/kg, now it only sells for 20,000 VND/kg, Thai mangoes are still sold. 15,000 VND/kg, Taiwanese mango varieties are sold at the garden for only 3,000 VND/kg. Traders buying mangoes in Long An also said that because mangoes in the southern provinces were in the midst of a busy harvest and encountered an epidemic, the price dropped. Accordingly, acacia mangoes reduced to 4,000-5,000 VND/kg, Cat Chu mango 9,000-10,000 VND/kg, Hoa Loc sand mango 15,000-17,000 VND/kg.

Illustration. Image source: Internet Resources: 400 gr bok choy 1 tablespoon olive oil Black pepper 2 tablespoons soy sauce 3/4 teaspoon sugar 1/2 tbsp apple cider vinegar 1/2 teaspoon sesame oil 1/4 teaspoon white sesame seeds Preheat the oven to about 200 degrees Celsius Wash the bok choy, cut off the bottom stem, cut it in half lengthwise Make the sauce: mix soy sauce, sugar, apple cider vinegar, sesame oil, sesame seeds, stir well and set aside. Drizzle with olive oil, sprinkle with black pepper, and place in the oven. Bake for about 8 minutes. Remove from oven, drizzle with sauce and serve immediately. Fried mushroom chips Illustration. Image source: Internet Resources: 10 pieces dried shiitake mushrooms Chickpeas: 3 bunches Garlic: 1 bulb Satay: 1/2 teaspoon Seasoning seeds, monosodium glutamate: 1 teaspoon each. Oyster oil: 2 tsp. Making: Peeled garlic, minced Vegetables are picked up, washed with water, and dried. Shiitake mushrooms soaked in hot water to bloom evenly. Then take the scissors to cut off the mushroom legs, which one is big, you can cut it in half You build a pot of water, when the water boils, you put the cabbage in the ceiling briefly, then take out the basket to drain. Put the pan on the stove, add a little oil, then add the garlic and fry until fragrant. Next, add the mushrooms and stir for a minute, on high heat. Then, you add the vegetables to stir-fry, add satay, oyster sauce, monosodium glutamate, seasoning seeds, and stir well. You sauté the vegetables for about 3-5 minutes, then turn off the heat. Scoop the vegetables onto a plate and decorate to your liking. Stir-fried cabbage with chicken Illustration. Image source: Internet Resources: 180g boneless chicken, cut into small pieces 2 tablespoons oil 240g bok choy, washed and finely chopped 2.5 cm ginger, peeled, thinly sliced Spice ½ tbsp soy sauce ½ tbsp cornstarch Sauce ½ tablespoon oyster sauce 2 tablespoons water ¼ teaspoon sesame oil v White pepper 1 teaspoon white wine ½ teaspoon sugar Making: Marinate the chicken with the seasoning ingredients for 10 minutes. Mix all the sauce ingredients in a small bowl, stirring well. Heat 1/2 tablespoon of oil in a pan. Add the chicken and stir-fry quickly until the chicken is white. Remove the chicken to a plate and set aside. Heat the remaining oil in the pan. Add ginger to the pan and sauté until fragrant. Return the chicken to the pan and stir well. Add vegetables, stir well. Add the sauce to the pan and continue sautéing until the vegetables are cooked but still retain their natural green color. Put the fried chicken with cabbage on a plate and enjoy!

Recently, the social network shared a series of pictures of a wonderful hydroponic vegetable garden of a Vietnamese man living and working in the US. Green hydroponic vegetable garden According to research, the owner of this garden is Mr Nguyen Xuan Vuong (born 1974) currently lives in Iowa (USA). The garden with many kinds of green vegetables, in addition to providing food for the family, also gives Mr. Vuong an ideal working space, close to nature. Mr. Vuong’s workspace meets the “green” standard. Mr. Vuong’s garden has an area of ​​​​about 20m2, with part of the greenhouse growing hydroponically and the outside growing traditional soil. “Because the place where I live is a temperate area, with snow cover for 3-4 months, very cold in late autumn and winter (-5 to -20 degrees Celsius), so planting is only done in the summer for more than 4 months. Therefore, most plants are nursed before the crop in a greenhouse until the weather is favorable to bring them out. The most in the garden is hydroponic farming, there is also a combination of symbiotic fish farming, “said Mr. Vuong. Mr. Vuong said that hydroponics is a convenient, clean and safe farming method in greenhouses. He can grow almost all kinds of trees and vegetables, including Vietnamese vegetables, in greenhouses in the middle of the cold snowy season in temperate regions. “Hydroponic plants grow without soil, so it is convenient for relocation, saving space, creating more cool, close to nature space for the family. More importantly and also the biggest motivation when creating my own garden is to create an environment that guides my daughter to know the origin of how to get the food she eats and she is cared for and harvested successfully. fruit,” said Mr. Vuong. Although only 7 years old, his daughter thanks to gardening with her father, so she knows almost all kinds of Vietnamese vegetables and fruits. The climate in the area where Mr. Vuong lives has 4 seasons, the harshest is winter, so keeping warm and stabilizing the garden’s temperature is not easy. He had to reuse plastic tubs of water and CO2 from the fireplace chimney to allow the greenhouse garden to retain heat during cold nights. Thanks to the careful care of the garden, Mr. Vuong always has Vietnamese vegetables and fruits for daily use, even very convenient during the time of social distancing against Covid-19. “I have been living in the US for 30 years now. Daughter loves Vietnamese vegetable and melon soup. The baby is conscious of eating a lot of green vegetables for each meal and his wife also often cooks Vietnamese meals, “said Mr. Vuong. Mr. Vuong’s vegetable garden not only serves clean food for his family, but is also shared with neighbors and friends. At the end of the summer, he harvested a lot of vegetables and fruits, and he also brought them to the local food place, the church so that anyone who needed them would come and get them. This is also how Mr. Vuong teaches his daughter about the spirit of sharing with everyone around.

Abalone is considered a high-class seafood for the elite because each pound of abalone costs millions or even tens of millions of dong/kg. However, recently, Korean abalone is being sold at “cheap as vegetables”. Specifically, frozen abalone size 12-15 fish/kg owner price from 199,000 VND/kg. Besides frozen abalone, fresh Korean abalone is also for sale at only 25,000 VND/head for 17-18 fish/kg. However, at seafood stores, the price of Korean abalone is still over 1 million VND/kg. Sharing on Dan Viet, Mr. Tran Van Truong, Director of Royal Seafood Company, said that Korean abalone in Vietnam is mostly fresh and has a retail price of 1.1-1.6 million VND/. kg. Mr. Truong affirmed that abalone that many online stores sell for cheap, only a few hundred thousand / kg, is frozen or smuggled from China. This type is raised by China with industrial feed and has not been allowed to import live to Vietnam. According to Mr. Truong, fresh abalone can only be imported from Australia and South Korea. Therefore, in order not to buy abalone of poor quality branded in Korea, consumers should choose to buy abalone from reputable and alive addresses. Image source: Facebook. Video: The truth about cheap Korean abalone. Source: LONG AN TV

Previously, he planted ornamental plants to decorate the balcony. After that, when participating in online tree planting associations and groups and visiting some friends’ gardens, he decided to buy pots and land to plant to have clean vegetables and tubers to provide for family meals. The largest squash that Mr. Liem planted weighed 34.4 kg. “At first, it was quite difficult for me to create a garden because I just started doing it, there were still many things to be surprised about. Besides, it is not easy to transport land and materials to the 4th floor by stairs, “he said. He grows plants in paint buckets because they are durable. Before adding soil, he lined the bottom of the barrel with a layer of coal slag, punched holes in the side, about 5cm from the bottom. The coal slag layer is used to retain water and nutrients. If you are busy with work or away from home for a few days and don’t water your plants, naturally, the roots will find themselves at the bottom to absorb water, so you are not afraid of the plants wilting. Regarding the problem of water seeping into the ceiling, Mr. Liem said: “The pots are all raised by me. The barrels are perforated across the side so that if too much water flows out, I know to stop watering. From there, I avoid the phenomenon of water seeping into the ceiling.” Mr. Liem also advises families who want to plant trees on the terrace, right from the start, they should invest in waterproofing ceilings for peace of mind when starting to work. The biggest fruit in Mr. Liem’s ​​garden is squash. Normally, he gets more than 10kg of fruit, the largest fruit is more than 34kg. However, he said, the large fruit is often pale, not good to eat, so he uses it to make jam or cook squash juice to drink every day. In addition to squash, he also planted “terrible” gourds, kale, and American figs… “Kale is a foreign variety, then imported to Vietnam. I found it interesting and researched on my own how to make cabbage grow well. With American figs, currently, the tree has given fruit to eat. Every day the tree gives about 5-7 fruits, very delicious and sweet”, he said. The white bitter melon is almost as big as a 1.5 liter plastic bottle. Seeing that there were friends in the vegetable growing group showing off white, large fruits of bitter melon, he asked for seeds to plant. Each of these bitter melons can be as big as a 1.5-liter plastic bottle. Mr. Liem spends 2-3 hours/day in the morning and 1-2 hours/day in the afternoon for the garden. He usually watered in the morning and afternoon and limited watering in the evening. In his experience, watering in the evening, drenched in water, will become the ideal environment for pests to develop. “Every day, I have to go up to check for pests. Want less pests, you must treat the soil well, helping pathogens from the ground reduce. To prevent pests and yellow flies from damaging the plants from the outside, I hang more camphor balls to keep them away.” At first, the wife was worried that he would have a hard time planting a garden, but now she is more supportive of her husband because the garden makes him happy. In addition, in recent years, their family no longer has to buy vegetables and fruits from the market. Even if he couldn’t eat it all, Liem’s ​​family also brought gifts to friends and relatives. See more pictures of Mr. Liem’s ​​terrace garden: Oversized squash requires a stand. Mr. Liem also planted “terrible” gourd varieties. Bitter melon is almost as big as a 1.5 liter plastic bottle. Not only big, the rig is also very wrong. My figs give very delicious and sweet fruit. The garden also has very large aloe vera plants. The melons are very long. For many years, Mr. Liem’s ​​family did not have to buy more vegetables and tubers at the market. He also gave it to neighbors and relatives. The kale plants planted by Mr. Liem also give very large leaves. His secret is to focus on quality over quantity, planting only one plant in each pot.

According to the advice of nutritionists, it is possible to identify chemically contaminated vegetables based on some of the following characteristics: Color of vegetables: Clean vegetables are usually lighter in color than those using chemicals. The latter types are not clean due to the absorption of many chemicals, so they have a more eye-catching appearance. Cruciferous vegetables, water spinach, spinach, cabbage … when viewed from the outside, the outer sheath will be darker, stronger and less glossy. Based on branches, sheaths and leaves of vegetable plants: The number of branches, sheaths and leaves of clean vegetables is less, and the leaves are larger than those of unclean vegetables. The phenomenon of pests and diseases on vegetables: Vegetables with many traces of leafworms will be cleaner because they do not use pesticides before harvest. Chemically sprayed vegetables have large, smooth green leaves and absolutely no hole in the leaves caused by caterpillars. Taste when cooking: The taste of clean vegetables is stronger. As for the vegetables that are not clean, eating will be very pale, not feeling the taste. In some cases, there are residual pesticides in vegetables, which when processed will give a strong odor, difficult to smell. Vegetable storage time: Clean vegetables that can be stored at room temperature or refrigerated for about 4-5 days can still be used. As for vegetables that are not clean within the above time period, they will be withered, crushed, crushed (depending on the type of vegetable) and cannot be used anymore. When choosing to buy vegetables, it should be noted that you should not buy off-season vegetables because off-season vegetables often do not grow well, are susceptible to pests and growers may use pesticides, pesticides, and stimulants. for vegetables to ripen quickly and beautifully. Also, do not buy vegetables that have been peeled, sliced ​​and soaked in water at the market because they are most likely to be spoiled or old. Do not choose vegetables that are too unusual in taste, color and do not trust the appearance of vegetables and fruits. Should choose to buy vegetables of clear origin. Clean vegetables are usually lighter in color than vegetables using chemicals. Identify some clean vegetables Water spinach: When using too much protein or foliar fertilizer, water spinach often has the following characteristics: the body is larger than usual, crispy, the leaves are dark green, the boiled water turns pale green when hot, and turns dark green when cool. Should choose to buy bunches with small tops, look a bit hard but eat crispy, delicious and safe. In addition, water spinach without chemicals will have plastic flowing out when the stem is cut. Bean sprouts: The sprouts are round, white, with few roots, when stir-fried, produce cloudy water, which is a type of sprouts that have been chemically used during the incubation process to stimulate the rapid growth of bean sprouts. When buying, should choose the type of price with many roots, white cotyledons, not eye-catching. This is a natural brew, safe to use. Zucchini: Safe squash usually has a burning distance not too far, dark green leaves, lots of hair. In contrast, soft, thin, pale green leafy vegetables with long internodes should not be purchased. Cucumber: Should choose green-white fruit, not too young or yellow stalk, hold firmly in hand, the outside of the peel has sharp points emerging. Melons that are sprayed with pesticides and growth drugs before harvest often have long, smooth, smooth fruits with light green skin, many fruits even have white streaks due to residual spray. It is best to salt and peel them before eating. Clean spinach has dark green leaves, thin but not hard. Do not choose vegetables with leaves that are too young, soft, thick and uneven. Some ways to handle chemically contaminated fruit Soak vegetables in diluted salt water: After washing vegetables, you should soak vegetables in diluted salt water for about 10-15 minutes, then rinse with clean water. Or you can soak vegetables in water to wash rice for about 10 minutes and then rinse with water. The purpose of this is to neutralize the toxins in the pesticide left on the vegetables. Heat vegetables at high temperature: Some heat-resistant vegetables such as cauliflower, beans, and celery, after being washed with hot water for 2 minutes, will reduce the residue of insecticide by 30%. Then stir-fry, cook at high temperature to remove 90% of pesticide residues. Using vinegar to soak vegetables: It is one of the most effective ways to remove bacteria and pesticides left on fruits and vegetables because it has strong antibacterial properties. Dilute white vinegar with water, soak vegetables for about 10 minutes, then rinse with boiled water to cool.