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.

For housewives, having to “squeeze” every day to think of the menu for family meals, especially the summer menu, is what makes the sisters the most headache. Ms. Thanh Thoa (Ho Chi Minh City) shared, the hot summer weather makes many people lose their appetite and lose their appetite for rice dishes. How to be both nutritious, delicious and suitable for family members is a difficult problem every day. Here are the easy-to-make flavor-changing dishes that Ms. Thanh Thoa (Ho Chi Minh City) shares with her sisters on a hot summer day. Fish cake soup chả Resources 500g fried fish cake 500g pork ribs 500g cake soup White radish, carrot Price, cilantro, purple onion Seasoning: salt, seasoning, pepper, sugar, cooking oil Doing Step 1: Prepare ingredients – After buying white radish and carrots, wash, peel off the outer skin, then cut into bite-sized pieces. – Wash pork ribs, then soak in dilute salt water for 5 minutes, then rinse with water. – Wash rack, put in basket to drain. With cilantro, wash and finely chop. Red onions peeled and thinly sliced ​​to make fried onions Step 2: Cook broth – Get on the stove a pot of water, then add the pork ribs, simmer on low heat for about 30-45 minutes Then add the carrots and cook for another 15 minutes, then add the white radish and cook for another 10 minutes, season with spices to taste and turn off the heat. – Make fried onions: put the pan on the stove, add cooking oil. Wait until the oil is hot, then add the thinly sliced ​​purple onion and fry it until fragrant. Fried onion is yellow, then take it out. – Put banh chung, bean sprouts and fish cakes in a bowl, then scoop the broth into it, sprinkle some green onions, cilantro, pepper, fried onions and enjoy. Rose wonton with meat Ground meat: 350g Pork ribs, pork bones: 500gr Wonton leaves Carrots, mushrooms Green onions, cabbage Seasoning: seasoning, sugar, monosodium glutamate, salt, pepper. 2. How to do it – Wonton filling: Minced lean meat, soaked mushrooms in water until soft and finely chopped into ground meat. Peel carrots, wash, cut flowers to stew broth for sweetness. Leave a little to mince and marinate with minced meat. Add 1 teaspoon of seasoning, 1/2 teaspoon of MSG, a tablespoon of delicious fish sauce, chopped scallions, a little ground pepper, mix well and let it soak for about 20 minutes. – Take wonton leaves, put a little filling in the middle, wrap the wonton so that the edges of the cake stick, can use filtered water or egg white to fix the edge of the wonton leaf. The types of packages you can refer to online to package depending on your preferences. – After wrapping, put the wonton in the steamer for 20 minutes. – Broth: Marinate pork ribs or pork bones until soft. Then add the carrots to the stew until the carrots are cooked and the pork ribs are soft. Add seasonings to the broth: seasoning, salt, monosodium glutamate, sugar. Adjust seasoning to taste. – Kale pick and wash. Cut into bite-sized pieces. Boil the cabbage until cooked. Take it out to drain – Put the steamed wonton leaves in a bowl, pour the broth on top, add chopped cilantro, boiled vegetables, and a little ground pepper on top. Noodle soup Resources 400 gr ground crab 200 gr minced meat 2 chicken eggs 4 pieces of tofu 4 tomatoes Squeeze tamarind or lemon 2 tablespoons shrimp paste Fresh vermicelli Raw vegetables: Water spinach, bananas, marjoram, bean sprouts Pepper, seasoning, fish sauce, sugar, cooking oil, cashew oil How to cook – Wash vegetables, drain. – Tofu cut into small pieces and fried until golden brown. Tomatoes cut areca, stir-fry with cooking oil on high heat. – Put the ground crab in a large bowl and mix it with water, gently squeeze the crab meat into the water. Then, decant gently pour water into the pot. And so repeat these two steps about 2 times. When you see the end of the bowl, only the hard shell of the crab remains. – Add a little salt to the filtered crab juice and put it on the stove to boil over medium heat. Pay attention not to let the fire be too big, crab bricks are easy to burn or spill out. – Stir gently to combine crabs, remove and set aside in a bowl. – Making crab sauce: Add the crab sauce that has just been picked out, mix it with ground meat and 2 eggs. Add a little seasoning: seasoning, pepper, sugar, monosodium glutamate. Then mix well, and bring to steam. – Put 2 tablespoons of shrimp paste and 1 bowl of water in the pot and boil for about 10 minutes. Then wait for the shrimp fish sauce to settle down, then put it in the pot of crab sauce. – Bring the crab pot on the stove to boil, then put the fried tomatoes and fried tofu + cashew oil in the crab broth, re-season the broth with spices to taste, then turn off the stove. – Put tamarind juice in a bowl with a little boiling water, pickle tamarind to put it in a bowl of vermicelli if you like to eat sour. Or you can use fresh lemon. – Put the noodles in the bowl. Add crab broth and eat with raw vegetables. – Finished products: The crab noodle soup is finished with the characteristic aroma of shrimp paste, rich sweet crab juice and the sour taste of tomatoes. You can choose raw vegetables according to your preference. Chopped rice flour/rice flour soup cake Resources Pork bones: 0.5 kg Rice flour soup cake Fried fish cakes Coriander: a little Seasoning: Salt, pepper, sugar, seasoning, cashew oil, red onion. 2. How to do it – Thinly sliced ​​purple onion, non-aromatic. – Clean and finely chopped cilantro – Thinly sliced ​​fried fish cake according to your preference – Wash pork bones. Catch a pot of water to blanch pork bones to clean dirt and grime. – Then stew the bones to get the broth. While cooking, skim off the foam thoroughly so that the broth is clear. Simmer for 30 minutes, season the broth with salt, sugar and seasoning to taste. Put a little cashew oil in the pot of broth to make it beautiful. – Next, add the rice flour soup to the boil, when the cake comes to the surface, it is cooked. – Turn off the stove, season to taste. Ladle into a bowl, serve with sliced ​​fish cake, cilantro, lemon, fried onion and chili. Grilled meat cake Resources 300g minced meat Question cake Shallots Lemongrass, minced garlic Raw vegetables, cucumber served (depending on preference) Honey, sugar, pepper, oyster sauce, monosodium glutamate, fish sauce Lemon 2. How to do it – Washed, chopped meat marinated with 2 tablespoons mixture of lemongrass, garlic, 2 tablespoons oyster sauce, 2 tablespoons fish sauce, 1/2 teaspoon pepper, 1/2 teaspoon MSG, 2 tablespoons honey, 1 tablespoon of cashew oil for about 1 hour. – Preheat the air fryer at 180 degrees Celsius for 5 minutes. Then put the meat in the oven at 180 degrees Celsius for 15 minutes. – Finely chop chives and add hot oil to cook the chives. – Fish sauce: Put in a bowl 1/2 cup boiling water, 3 tablespoons fish sauce, 3 tablespoons sugar, 2 tablespoons lemon juice. Stir well and then add minced garlic. – Arrange the cake on a plate, add shallot oil on top. Served with grilled meat Vermicelli with grilled meat in an oil-free fryer Ingredients to be prepared Lean pork: 500g (should choose lean meat) Fresh vermicelli Vegetables: lettuce, cucumber, mint, perilla, marjoram, raw bean sprouts (quantity depends on your preference) Roasted peanuts: 100g 100 Chili, lemon Condiments: fish sauce, pepper, monosodium glutamate, sugar, cashew oil, minced lemongrass and garlic, honey and oyster sauce. 2. Steps to make grilled pork vermicelli: – Washed, chopped meat marinated with 2 tablespoons mixture of lemongrass, garlic, 2 tablespoons oyster sauce, 2 tablespoons fish sauce, 1/2 teaspoon pepper, 1/2 teaspoon MSG, 2 tablespoons honey, 2 teaspoons of sugar, 1 teaspoon of cashew oil for about 1 hour. – Preheat the air fryer at 180 degrees Celsius for 5 minutes. Then put the meat in the oven at 180 degrees Celsius for 15 minutes. – Rinse fresh vermicelli through boiling water to clean – Fish sauce: Put in a bowl 1/2 cup boiling water, 3 tablespoons fish sauce, 3 tablespoons sugar, 2 tablespoons lemon juice. Stir well and then add minced garlic. – Put vermicelli in a bowl, with raw vegetables, bean sprouts and cucumber, grilled pork, roasted peanuts on top, sweet and sour fish sauce on top. Oyster porridge Resources: 400g oyster milk 150g straw mushrooms 200g plain rice 1 small handful of sticky rice Green onions, cilantro, laksa leaves, bean sprouts Red onion, garlic, chili Seasoning: salt, seasoning, monosodium glutamate, pepper, cooking oil… 2. The steps are as follows: Step 1: Buy oysters, clean them. Dry Step 2: Wash the mushrooms with dilute salt water, if the mushrooms are big, split them in two. Step 3: Red onion, minced garlic, scallions, cilantro and laksa leaves, chopped and set aside. Step 4: Put 1 handful of washed rice and pour in a moderate amount of water to cook porridge. Step 5: While waiting for the porridge to cook, put oil in the pan, fry the purple onion until fragrant and add the oysters. Next, add seasoning to taste. Stir-fry until the oysters absorb the spices and slightly firm up. Do not cook for too long. Step 6: Put the sautéed mushrooms and oysters into the boiling porridge pot, cook a little more to make the porridge soft. Step 7: Season to taste, add bean sprouts, coriander, laksa leaves and green onions, then scoop out into a bowl, sprinkle with pepper and enjoy. Quang Noodles Resources 300g pork ribs 400g chicken breast with bones Quail eggs Quang Noodles Peanut Baked rice paper 1 onion Turmeric powder Cashew oil, cooking oil 5g chili powder Spices: pepper, salt, seasoning, sugar, fish sauce, cooking oil, turmeric powder, cashew oil… Garlic, purple onion Vegetables of all kinds: lettuce, herbs, basil, baby vegetables, bananas, bean sprouts, lemon and chili … depending on taste. 2. How to cook Quang Noodles – Onions peeled, washed, cut areca – Garlic, chopped red onion. – Roasted peanuts. – Vegetables served, carefully picked up and washed. – Boiled and peeled quail eggs – Chicken breast meat and bones separate and then wash. – Wash pork ribs, blanch briefly in boiling water, then rinse with water. Then marinate pork ribs with 2 tablespoons fish sauce, 2 teaspoons turmeric powder, 1 teaspoon chili powder, 1 teaspoon seasoning seeds, ½ teaspoon pepper, 2 teaspoons sugar, 1 tablespoon oyster sauce, minced onion and garlic approx. 30 minutes. – Lean chicken marinated with fish sauce, pepper, sugar, oyster sauce, turmeric powder, minced onion and garlic within 15 minutes. – Put the chicken bones in the pot and stew with the onions. Add a pinch of salt and a pinch of seasoning. Simmer the broth for about 20 minutes and filter again. – During the bone-cooking time, put another pan on the stove for cooking oil, cashew oil to boil, add minced garlic and sauté until fragrant, then add the pork ribs and stir-fry again, continue to add the chicken and stir-fry with high heat, add 1/ 2 teaspoons turmeric powder. Then pour the broth into the pot, bring to a boil over medium heat. When the meat is soft, add the quail eggs, taste the seasoning again, then turn off the heat (add the seasoning slightly to make the noodle broth taste better). Add a little bit of cashew oil to the pot for a nice color. – Cook another pot of boiling water, put the noodles in and blanch for 2 minutes, then remove and drain. – Put on a bowl of Quang noodles, chicken, pork ribs, quail eggs. Then add raw vegetables, sprinkle more roasted peanuts on top. Finally, there is a broth with ginseng noodles. – Add a plate of raw vegetables, chopped fresh chili, lemon, fish sauce, grilled rice paper … When eating, squeeze the rice paper into the bowl, mix well or leave the rice paper outside to bite each piece.

Ingredients for grilled beef with guise leaves 200 gr ground beef
100 gr ground pork (half lean, half fat)
20-30 medium sized guise leaves
Purple onion, green onion
Salt, pepper, fish sauce, sugar, cooking oil You can make grilled beef with guise leaves simply with a non-stick pan. How to make grilled beef with guise leaves Take a large bowl, add ground pork, ground beef with 1 teaspoon of soup powder, 2 teaspoons of fish sauce, 1 teaspoon of sugar, minced red onion, green onion head, mix well, marinate the meat for about 30 minutes. Leaves are washed and dried.

Put a spoonful of meat on the back of the guise leaves, spread evenly and roll tightly. Use the tip of the stub to secure it. Use a bamboo skewer or toothpick to pierce the loaves.
Put a non-stick pan on the stove, spread a thin layer of cooking oil on the pan, when the oil is hot, put the beef skewers wrapped in guise leaves and fry on both sides until cooked, then remove to a plate.
Mixing fish sauce with dipping sauce: Put about 100ml of fish sauce into a bowl, add minced pineapple with 1 teaspoon of sugar, 1 teaspoon of lemon juice and minced chili, then stir to dissolve. Beef rolled with guise leaves can be eaten with rice. Especially, this dish is served with vermicelli, rolled with rice paper with raw vegetables and sour food dipped with fish sauce, so it’s perfect.

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.

Rice noodle rolls: about 1kg Fresh vermicelli: 400 g Beef: 400 g Onion: 1 piece Cooking oil Fish sauce, pepper, chili, vinegar, ginger, sugar, lemon, garlic. Chinese coriander, bean sprouts, marjoram, lettuce, basil Illustration. Doing: Step 1: The raw vegetables pick up the deep leaves and then wash them, soak them in a basin of water mixed with a little salt. Then remove them, drain. Peel ginger and garlic, wash and chop finely. Peel the onion, wash it, and then chop it. Beef is washed and thinly sliced, when buying meat, you should choose the sliced ​​tenderloin, gradually the meat will absorb the spices and when eating, the meat will be softer. Then marinate the meat with ginger, spices and a little cooking oil for about 15-20 minutes for the meat to infuse and bring up the traditional flavor. Step 2: Put the pan on the stove, pour in cooking oil, heat and fry the garlic, then pour in the beef and stir-fry with the onions until cooked, then remove to a plate. To stir-fry beef well while stir-frying, you should pay attention to stir the meat quickly and on high heat so that the meat does not come out of water. Step 3: Spread 1 piece of pho on a plate or tray, put lettuce, a little vermicelli on top, beef evenly spread on the surface, a few stalks of raw vegetables and then gently roll tightly so that the meat does not fall off and The noodle piece was not torn. When rolling pho, you should leave the glossy side out so that the noodle roll looks more beautiful. Roll until the end of meat and cake, when arranged on a plate, you can leave the noodle roll whole or cut it into bite-sized pieces, when eaten with dipping sauce. Step 4: The sauce is also an important part of the dish. You mix the sauce with the following ratio: 1 teaspoon of sugar, 1 teaspoon of delicious fish sauce, 1 teaspoon of vinegar or lemon juice, about 5 tablespoons of filtered water. In the process of making dipping sauce, you need to taste it regularly to balance the spices to taste. Stir the mixture in the dipping sauce until dissolved, add a little minced garlic and a few slices of chili to the sauce. The dipping sauce will have a sour, spicy, salty, sweet taste of spices and a little spicy of chili. Have a good time!

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….

Mussel rice Mussel rice has become a very familiar dish for every Hue citizen, a popular dish associated with the daily life of the people here. It is not known since when that mussel rice has become a typical culinary mark of Hue, just know that when coming to Hue, all visitors are impressed by the wonderful taste that this dish brings. With the main ingredient is mussels and accompanying ingredients such as deep-fried fat, fish sauce, raw vegetables, banana flowers, bean sprouts, finely chopped white taro stems, roasted peanuts… have created a dish with unforgettable taste. Bun Bo Hue As a dish that is too famous for people all over the country, Hue beef noodle soup is the culinary feature that promotes the culture and people here. A full bowl of Hue beef noodle soup includes pork legs, beef, blood, crab cakes… served with raw vegetables. All are combined with a sweet, aromatic broth that makes any gourmet nod in praise. Bun bo Hue has become a childhood dish, an unforgettable memory for every citizen here. Hue tea Besides the extremely famous savory dishes, Hue also contains extremely attractive cooling dishes, typically Hue tea. Referring to Hue tea is referring to a feature of royal cuisine that has become a cultural mark. Hue tea has many kinds of delicious tea such as: corn tea, millet tea, potato tea, bean curd, yellow wax mon tea, cotton areca tea, roasted meat filter powder… mixed with anywhere. Nem lui It is often said that to eat spring rolls properly, come to Hue. That’s right, Hue is famous for its delicious food because of its unique processing unlike anywhere else. The skewered spring rolls are the ingenuity of the chef. Each spring roll is the crystallization of the culinary culture of a capital land with unique cultural imprints. Hue cake Illustration. Hue, in addition to dishes such as vermicelli, tea, spring rolls… is also famous for cakes. Hue cake includes many delicious and attractive varieties such as ram cake, filter cake, beo cake, nam cake, wet cake…. Each type of cake contains unique flavors that make you enjoy it only once. It will also make an unforgettable impression. If you have the opportunity to visit Hue, do not forget to enjoy these wonderful cakes.

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

Not only the chicken is ready-made, but the seasoning for pickled fish is also ready-made, but it is complete, and you can save it and go out to buy it! I used the sauerkraut fish seasoning to make fish once. There are marinade packets, oil packets and seasoning packets inside. The fish tastes good when it is made, and the color of the finished product is not a bit black like the one made by yourself, and the appearance is similar to the restaurant. Has been praised by the family. This time I replaced the fish with chicken thighs. It was the first time I matched it like this. I thought it would be delicious. In the end, it had the color of old hen chicken soup. After a bite, it was delicious, especially in it. With the addition of the sauerkraut seasoning package, it is appetizing and not greasy! I made a half pot, with meat, vegetables and soup. One dish is enough for 3-4 people. I originally planned to cook some noodles for breakfast with some soup left.

【Sauerkraut Chicken】

Ingredients needed: 3 large chicken drumsticks (980g), 1 bag of pickled cabbage fish seasoning (280g), vegetable oil, small green onion

Detailed approach:

The first step is to prepare the ingredients for sauerkraut chicken: 3 large chicken drumsticks, soaked in thawing, and 1 bag of sauerkraut fish seasoning for the soup.

The second step is to prepare all the sauerkraut fish seasonings, so you don’t need to prepare other ingredients. It saves time. Seasoning packs, oil packs and marinade packs are prepared inside.

In the third step, chop the chicken legs into pieces, wash off the blood, then put the water into a small stainless steel basin, and pour the marinade bag

The fourth step, after mixing it with the chicken, marinate for 5-10 minutes. This step is indispensable. The chicken is tender or not at this step. The seasonings in it include corn starch and salt, etc.

The fifth step, heat the iron pan, put in vegetable oil less than the amount of cooking, pour the ingredients in the seasoning bag, and stir-fry it with a high fire.

The sixth step, turn the heat to low, and then add the ingredients in the oil bag.I think this oil bag is the key to the delicious taste of this delicacy. With it, the taste is more pure. It just seems that we can’t make it by ourselves. No matter, it’s easier to have a ready-made one.

The seventh step, add more water to the pot

The eighth step, bring it to a boil on high heat, pour in the marinated chicken pieces, being careful not to stir

The ninth step, cover the pot and bring to a boil, turn to medium heat and simmer for 30 minutes

The tenth step, after 30 minutes, the chicken is soft and rotten. You can taste the soup at this time. If it is a bit salty, add some boiling water and then turn off the heat after boiling. The soup is golden and appetizing. The chicken is soft, rotten and tender, especially the sauerkraut inside. One bite of the chicken and one bite of the dish. It’s so refreshing!

Put it into a large bowl and sprinkle half a handful of chopped green onions while it’s hot. It looks good and delicious! This dish comes out in one pot, with vegetables, meat and soup. It is suitable for rice or steamed buns. If you accidentally eat it, it will last. It is very suitable for eating in summer, especially for people who have no appetite and suffer in summer!

[Sauerkraut Chicken]It’s done, the main points and precautions for making, Momma, let me talk a few more words:

1. This dish uses the ready-made sauerkraut fish seasoning in the soup on the bridge to save a lot of tedious seasoning. It is not difficult to make, and everyone has prepared it. You are just one step away from the chef;

2. After the chicken thighs are chopped into pieces, be sure to mix them with the ingredients in the marinade bag and marinate them, so that the stewed chicken pieces will taste tender;

3. Use this ingredient to stew the chicken, and add more soup to avoid that there is not much soup left in the final stew, and the soup will not be delicious if it is salty. If you don’t master it, you can taste it halfway;

4. The chicken legs are fatter, and there will be some fat on the surface of the final soup. It is recommended to skim it away. The soup is not greasy and the taste is only delicious!

Baoma Little Chef, the public account “Baoma Little Chef’s Gourmet Kitchen”. Gourmet self-media original author, gourmet contributor, good at making home-cooked dishes, pasta and breakfast. Food is the taste of home, and love can do better. Three meals have “temperature”, experience the fun in the kitchen. Welcome to continue to pay attention! This article is the original work of Baoma’s Kitchen. It is strictly forbidden to move and steal the pictures, infringement must be investigated!

1. Iced tea Sure, a glass of iced tea will help dispel the heat of a summer day, but did you know that it also has health benefits? Research shows that if you drink tea regularly, you can reduce your risk of Alzheimer’s and diabetes, along with healthier teeth and stronger bones. Tea is rich in antioxidants called flavonoids. Regardless of the type, from black tea, green tea, oolong tea, white tea or herbal tea, flavonoids will maximize their benefits while the tea is fresh. If you want to keep your tea refrigerated, “add a little lemon juice to it,” advises Jeffrey Blumberg, PhD, director of the Antioxidant Research Laboratory at the Center for Human Nutrition Research. of the USDA at Tufts University in Boston, says the citric acid and vitamin C in lemon or orange juice will help preserve the flavonoids present in the tea for longer. 2. Watermelon Watermelon maintains enough water to help you have a clear memory and stable mood. Water also helps cool the body (by sweating) on ​​hot summer days. The good news is that water can also be provided through a variety of foods, like watermelon. In addition to containing the skin-protecting lycopene, 92% of watermelon is water. Eating water-rich foods will help you feel satisfied with fewer calories (interestingly, drinking water with food doesn’t have the same effect). 3. Tomatoes Sunscreen helps protect your skin from the harsh summer sun. Tomatoes too, they work to provide you with an extra layer of skin protection from within the body. In tomatoes, there are carotene pigments (provitamin A) that give tomatoes their red color, helping to consume more lycopene, which protects the skin from sunburn. In one study, when volunteers were exposed to ultraviolet light, almost 50% of them experienced less redness after eating teaspoon of tomato paste in addition to their regular diet for 10-12 weeks. . However, in the same study, people who received only lycopene or synthetic lycopene did not have significant protection from sunburn. 4. Coffee Drinking just 1 cup of coffee a day can help reduce the risk of skin cancer. In a study of more than 93,000 women, published in the European Journal of Cancer Prevention, those who drank a single cup of coffee a day had an increased risk of melanoma. reduced by about 10%. The more they drank, up to six cups a day, the lower the risk. Caffeinated foods do not seem to have this effect. 5. Corn Corn contains lutein and zeaxanthin, two unique provitamin A substances found in the retina, capable of acting as a natural filter, helping to form retinal pigment, blocking some harmful rays in sunlight. Sun. Corn also helps reduce the risk of age-related macular degeneration, the leading cause of blindness in patients over 60 years of age. 6. Cherry Cherries offer a host of health benefits. You may have heard that drinking tart cherry juice can give you a good night’s sleep and help manage post-workout pain. In sour cherries, there are also substances that can make your body slimmer because cherries contain anthocyamine, a substance capable of activating a molecule that helps speed up fat burning and reduce fat storage. redundant. 7. Raspberry Raspberries are a great source of fiber, one of which is dissolved in the form of pectin, which is a cholesterol-lowering substance. 1 cup of raspberries contains about 8 grams of fiber. Research published in the Journal of Nutrition suggests that eating more fiber helps prevent weight gain and even promotes weight loss. After two years of research, scientists found that when adding 8g of fiber for every 1000 calories in the diet, the volunteers lost about 2 kg of weight. Test yourself. If you are using 2000 calories per day, try to increase the fiber in your diet to 16 grams and feel the difference. 8. Blueberries Fresh blueberries contain antioxidants that can help ward off muscle fatigue by scavenging free radicals produced by muscles during activity, according to a recent New York study. Zealand. Illustration.

According to Boredpanda, Gab Bois (24 years old, living in Montreal, Canada) is a photographer known for his surreal images. Although she only uses ordinary objects in life such as banana peels, nylon bags, water cans…, each of her works brings attractive beauty. With creativity, the world of fashion also becomes especially close under the hands of Gab Bois. Overcoming the barrier from material to practicality, the female photographer skillfully creates costumes or accessories that are imbued with everyday life. Crocodile headbands, mushroom bras and lily shoes are some of the pictures that have caught the eye of the internet. Food is often a subject that is easily included by Gab Bois in his work, followed by common objects such as headphones, screws… Any practical object can become Gab Bois’ creative inspiration. Besides handmade products, she is also not afraid to admit to using photo editing tools. However, her skillful skills make her works come to life as if they were taken directly. “I’ve always been passionate about fashion, especially DIY fashion since I was a child. I would help my mother remove the leaves on the cob and then I would use them to make doll dresses,” said Bois. Explain the origin of surreal fashion ideas. Sharing about the creative process, the 24-year-old female artist said that everything does not always go smoothly. Sometimes, the realization of thoughts encounters many difficulties. In addition, she also often faced the situation of running out of ideas. However, through her works, Bois wants people to have a new look at fashion. In an age where designer clothes and style are so ubiquitous, she wanted to prove that even the most trivial things can be amusing, having to look at them again and again.

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).

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

The bowl of grilled pork vermicelli is not only beautiful in color, but when you eat it, you will feel a lot of flavors at the same time. It is the greasy sweetness of roasted peanuts, the cool and sour taste of vegetables, the spicy taste of fresh chili, the cool taste of vermicelli and meat. If you want delicious grilled pork vermicelli, you must use thinly sliced ​​pork belly, grilled evenly with charcoal. Grilled meat that is too burnt or too rare will also reduce the taste of the noodle bowl. Hue grilled pork vermicelli dish looks simple, but it’s not easy to have a delicious bowl of Hue vermicelli. The hardest part is the barbecue. Thinly sliced ​​(sliced) meat in a large bowl and seasoned with lemongrass, garlic, pepper, fish sauce, salt, monosodium glutamate, oil, sugar, and a little white sesame to make the meat more fragrant when grilled. Then mix the meat well to infuse the spices and arrange the meat on a griddle. However, for those who like grilled meat with a sour taste, then squeeze the meat down to quickly absorb the spices, leave it in the refrigerator for one night, or marinate the meat in the morning or afternoon. Grilled meat must be turned continuously, the fat will melt and make the meat look more eye-catching. When the meat is just cooked, the smoke rises with a fragrant aroma, anyone who smells it will feel the stomach rumbling. Another important thing is the broth sprinkled on the vermicelli. This water must be mixed so that the taste is strong, and the consistency is just right, to help the spices blend together. When bringing grilled pork vermicelli to Hanoi, barbecue noodle shops often reduce the sweet and spicy taste like a bowl of grilled pork vermicelli in Hue to suit the taste of diners here. Eating vermicelli with grilled meat must be mixed with the new broth to be delicious. Although it is an additive water, if it is not available or replaced with other water, it cannot be delicious. The way to cook the broth is also simple but do not be impatient when cooking. Mix water into flour, soy sauce, crushed peanuts and sesame, sugar, fish sauce, a little salt, stir well, then bring to a boil, but not too thick, not too liquid, but thick and thick. Fresh, delicious, full of flavor. After completing the steps, just put some vermicelli in a bowl, add raw vegetables, arrange meat on top and put a cup of broth next to it, the bowl of vermicelli is also attractive to diners by its color and flavor. . In addition, adding a few sweet and sour stalks made from papaya, crispy grated carrots is even more interesting. Many people think that Hue grilled pork vermicelli will quickly get bored because of grilled pork belly, but the greasy taste of grilled meat, beans, and sesame blends in with the aroma of vegetables, the cool taste of vermicelli, and the crispiness of papaya , carrots make the fatty taste of meat also become much softer.

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.

Cuckoo electronic rice cooker is a popular brand in Korea with a 3-3.5mm thick inner pot design, exclusive X-wall enamel coating to help prevent sticking and effective heat storage. At the same time, the thick aluminum alloy helps to maximize the heat in the inner pot, saving maximum cooking time. This line of electronic rice cookers uses high pressure technology from 1.8 – 2.0 atm, this is a feature only available with Cuckoo pressure cookers, contributing to the elimination of harmful substances in food. Diverse cooking modes with up to 14 different functions, this is a rice cooker product that meets the maximum needs of users. With diverse features, saving time and safe for users’ health, Cuckoo electronic pressure rice cooker is the optimal choice for busy girls. Let’s take a look at some simple, healthy recipes from the Cuckoo electric rice cooker. Vegetable soup After preparing all the ingredients, turn on the rice cooker, select COOK mode until the pot is hot. Put the cooking oil in the pan, when the oil is hot, add the ingredients and cook for about 3-4 minutes. Add water, parsley, salt, stir well, cover for 25 – 30 minutes. If the water is about to boil, switch to WARM mode to reduce the temperature, open the lid and seasoning, cook for about 5 more minutes. Korean beef mixed rice Add the beef to the seasoning mixture and mix until the meat is fully absorbed. After 15 minutes, put the marinated meat mixture into the prepared rice in the pot, arrange the vegetables on top and add enough water. Turn on COOK mode and cook for 40 minutes until the rice is done. Open the pot lid and stir in the cheese and coriander, then turn on the steam mode for 3 minutes. So we have delicious Korean beef mixed rice. Remember to eat with a soft-boiled egg to enhance the deliciousness of the rice. Fried egg with vegetables Turn on the COOK mode until the rice cooker is hot, put 1 tablespoon of olive oil in the rice cooker, coat the inner pot with oil. Then add the vegetables and stir-fry until they are cooked enough, then put the vegetable mixture on a plate. Place eggs, cheese, salt, pepper, and vegetable mixture in the inner pot. Vegetable fried eggs will be cooked after 10-20 minutes, if you open the lid and it is not cooked, you can cook for a few more minutes. Where to buy Website Price: 1,068,000 VND – 15,550,000 VND

Diep and his wife have 3 children. Her children are all grown up: the oldest one is in 12th grade, the second one is in 10th grade and the younger one is in 7th grade. In addition, her family has a 30-year-old brother from the countryside who moved to Hanoi to work with her. In total, her family has a total of 6 members. In the past, Ms. Diep used to go to the market every day, or at least once every two days. However, she finds going to the market by day is time consuming and has no control over the market money. Therefore, her family’s monthly expenditure on food is always above 10 million VND/month. Going to the wholesale market, Ms. Diep saves 2-3 million per month (illustration image) “Every day, our family eats 3 meals, it costs about 250,000-300,000 VND. Weekends are slightly better, have to be 400,000 VND / day because I buy more chickens and ducks, fresh food improves. Therefore, my family’s monthly market money is about ten million dong. Also, every day I have to carry the lane to the market, calculate the daily dishes. Many days have busy work, not in time in the morning, then come home late in the afternoon and still rush to go to the market,” Ms. Diep said. Seeing that it is inconvenient to go to the market by day and to reduce the cost of food during the epidemic season, Ms. Diep decided to go to the wholesale market on a weekly basis. “I see that my colleague’s house goes to the market on a weekly basis, which is both cheap, can buy a variety of foods, and saves a lot of time. She suggested going to the wholesale market every weekend to buy all kinds of shrimp, crab, fish, vegetables, etc., for preliminary processing, breaking them into small meals for the refrigerator to eat gradually, which is very convenient.” Listening to your advice, Ms. Diep has gone to the wholesale market once a week for several months. Each time, she brings 1 million dong or a little more. She often goes to the 365 wholesale market and the Duong Noi wholesale market, every Saturday. “In Ha Dong, there are many markets for people’s living and toad markets. However, to buy cheap food, I often go to market 365 to buy meat, fish, vegetables and fruits. Especially vegetables in this market are very cheap. When I go to Duong Noi wholesale market, I buy poultry and seafood. So, I only need 1 million to buy enough fresh food to eat for a whole week,” said Ms. Diep. Specifically, when going to the two wholesale markets above, Ms. Diep often buys the following foods: 1kg of beef: 160,000 VND 1kg of shrimp: 135,000 VND 2 kg of lean shoulder meat: The price of pork has cooled down a lot, so it’s only 110,000 VND/kg, buying 2kg is only 220,000 VND. 1 kg she asked the seller to grind, 1 kg she divided into 3 pieces for storage or roasting. 2 dozen eggs: 40,000 VND 1 chicken about 2kg: 180,000 VND 1.5kg of industrial chicken wings: 120,000 VND 3kg of drifting fish: 90,000 VND (type 1 kg/fish) In addition, vegetables: 1kg of potatoes: 20,000 VND; 1kg beans, 1kg chayote: 30,000 VND; water spinach, amaranth, spinach: 30,000 VND Fruits: 1kg of plums: 30,000 VND; 2kg watermelon: 30,000 VND; 2kg mango: 30,000 VND. Total: Over 1 million VND/week fixed. Of course, you still have to add a little fresh food every day, but not too big. Thus, with an amount of more than 1 million VND, Ms. Diep was able to buy quite a lot of food with enough meat, shrimp, fish and vegetables. After that, she washed, processed into small meals and stored in the refrigerator. “1kg of pork, I divided into 3 meals. 1.5kg chicken wings also divided into 3 meals. My fish is divided into 4 meals. When you like to eat cooked fish, cook it with sour or pickle. When I like to eat stock, I will go to the neighboring warehouse. My beef is also divided into small pieces to stir-fry onions and garlic or to dip noodles for breakfast. As for our chicken, we usually boil it, the meat is removed to cook chicken noodle soup in the morning to eat at home. Every day, I just need to buy more food or other condiments such as onions, tofu, and fruit if needed,” said Ms. Diep. Calculating, three meals a day at home, but this young family of 5 costs about 150,000 VND/day. For the whole month, adding fresh food and other complementary foods, Ms. Diep’s family spent about 6 million VND to go to the market, saving 3 million compared to before. According to Ms. Diep, in addition to going to the wholesale market at the end of each week, in order to save maximum spending, each sister herself needs to know how to create menus when cooking, helping to make family dishes more diverse. “It is important that the 7-day menu is not duplicated, changes dishes continuously. Because food is just around the corner, if you don’t know how to process it, the dishes on the rice tray will be very monotonous,” she said.

1. Wash before putting in the fridge Many women have the habit of picking up and washing vegetables and fruits thoroughly, then storing them in the refrigerator for easy eating, saving time for preliminary processing. However, as a general rule, it is advisable to limit washing fruits and vegetables before storing them in the refrigerator. We should only wash when preparing to bring out for processing. The reason is that the previous washing will increase the moisture on the surface, easy to cause mold, stimulate the growth of bacteria, so it will make vegetables and fruits spoil quickly. It’s best to leave it on after you buy it, and then put it in the fridge. It should only be washed before being processed or eaten raw. 2. Put it all in the fridge In fact, not all fruits and vegetables need to be stored in the refrigerator. Some varieties, if put in the refrigerator, may lose their taste. For example, tomatoes, the cold in the refrigerator will slow down ripening. Or watermelon in the refrigerator is easy to lose antioxidants and some other nutrients. Onions can become soft and even moldy if left in the fridge for a long time. 3. Not sorting vegetables Another bad habit can lead to a “chain reaction” that causes a variety of vegetables to be damaged or lose nutrients. Moreover, one fruit can produce ethylene (a substance that stimulates the ripening of fruits), so placing them near certain other fruits and vegetables can cause them to spoil quickly. 4. Too much substance has no space Storing too many vegetables in a layering fashion, stacking bags on top of each other in the refrigerator is really not good. Besides, the substance is not too long because depending on the type of vegetable, the preservation time is different. To ensure the nutrition of fruits and vegetables, when taken out of the refrigerator, they should be processed immediately, not in the outdoor environment for a long time. It is not beneficial to put vegetables out for a while and not use them again in the refrigerator.

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.

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!

1. Green tomatoes Ripe red tomatoes are delicious, but that doesn’t mean it’s unripe, you can still cook it temporarily. Because tomatoes when green contain large amounts of alkaloid elements. This substance only decreases and disappears when the tomatoes are ripe and red. So if you eat green tomatoes, the amount of alkaloids still there will cause poisoning. If it’s light, you’ll see “baby lily”, dizziness but severe can be life-threatening, so it’s better to “eat it” 2. Old pumpkin, keep for a long time Like potatoes, pumpkin is also a family favorite food, especially families with small children. However, pumpkin contains high sugar content. Moreover, if stored for a long time, it is easy to cause anaerobic respiration – fermentation and metamorphosis inside the fruit, so eating is not good for health. 3. Gourd, bitter squash In the summer, if you have a delicious soup with gourd and cooked shrimp, it will not take long to run out of rice. However, there are some gourds and squash that taste bitter when ingested, which is an alkaloid toxin such as cucurbitacin and cucurbitin B. If you eat it, the body will show symptoms such as abdominal pain, diarrhea, vomiting and diarrhea. Other, more severe reactions can cause body spasms, even death. So to be safe, before processing, you should dip a small piece of gourd and squash on the tip of your tongue first to feel the taste. If you feel bitter, leave immediately and always, but don’t regret it. 4. Sprouted Potatoes This is also a familiar food, every family eats and loves it because it is easy to prepare and good for health. But eat whatever you want, you should stay away from sprouted potatoes, but don’t regret cutting them off and cooking them with all kinds of stir-fries. Because during the sprouting process, the inside of potatoes produces a lot of solanin. If you eat a lot of this substance into the body, it can cause food poisoning. Eating regularly if there is no immediate poisoning, but in the long run, it will accumulate, increasing the risk of cancer. So better, sprouted potatoes are only planted for “green” home. 5. Pickles are still green This sour dish ensures that everyone’s tray of rice is not lacking, and every family is fascinated by eating “not the right form”. Salt cooked yellow or salt, green, are very easy to eat. But in fact, eating too much pickle is not good, but eating it when it is green, has a pungent taste, it is not good. Because the green melon is easy to contain a lot of nitrosamines, a compound that can cause cancer. You should only eat melon when it has turned bright yellow, sour, crispy, fragrant and no matter how much you crave, you should still sip a little to protect your health.

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.

On these days of social distancing, foodies should order food delivery services to limit gathering in crowded restaurants. Vermicelli, shrimp vermicelli, spring rolls, shallot soup, banh xeo, grilled spring rolls are culinary suggestions not to be missed during the time you work from home. Don’t lie The specialty of Cha Lui originates from the land of La Gi (Binh Thuan). The main ingredients include rice paper which is cut into small rectangular pieces, wrapped in shrimp paste with minced meat. “Lui” is a word used to refer to the practice of skewering bamboo sticks through a piece of cake and baking it on a charcoal stove. Crispy fried rice is often served with rice paper rolls with cucumber, lettuce, mango and herbs. The dipping sauce is made from sweet fish sauce mixed with tomato puree, tamarind juice, and ground peanuts. Diners commented: Nguyen Vo: “The rolls are firm, the filling is full”. About Lang: “Fresh vegetables, crispy spring rolls and delicious spring rolls. The price is quite affordable”. Citastyfood: “I ordered a meal consisting of grilled beef with guise leaves, grilled spring rolls, fried spring rolls, vermicelli, raw vegetables with attractive dipping sauce. Only about 100,000 VND, you have a full meal for 2 people.” Rice vermicelli, shrimp vermicelli Rice vermicelli and shrimp vermicelli are famous dishes in Binh Dinh. For vermicelli, a bowl of pounded rice with broth is usually served separately, and the vermicelli is served separately. When eating, people add rice water to the vermicelli little by little, adding herbs, roasted peanuts, broken rice paper … Shrimp noodles are impressed by the taste of the broth, the sweetness of fresh shrimp, fragrant from pepper and crispy of rice paper. Diners commented: Foodee_nh3e8e7i: “Brilliant rice vermicelli, frugal shrimp vermicelli. The restaurant should fry the fish cakes with less fire, it will be better”. Citastyfood: “The special bowl of rice vermicelli has a combination of vegetables, grated cucumber, peanuts, fish cakes, fried rice nuggets with rice rice soup. Strange taste, fat, mix the ingredients to create harmony. , cool bar. Vermicelli with shrimp, beef, fish cake and fresh squid. The price is suitable for the quality”. Pancakes Quang Ngai pancakes are small in size, crunchy or soft depending on customers’ requirements. The filling usually contains bean sprouts, green onions, shrimp and meat. During the time at home to avoid the epidemic, you can enjoy the dish with your loved ones by spreading rice paper, adding pancakes, cucumber, green mango, raw vegetables and then rolling it up and dipping it with chili garlic fish sauce. Diners commented: Hang Lam: “Quang Ngai style pancakes, white rice flour, not mixed with turmeric or coconut milk. The fish sauce is a bit salty. Each cake includes 1 shrimp with a little bacon, bean sprouts. Raw vegetables served with gotu kola, strange mouth. and less bored, but not very clean.” Thao Tran: “I have ordered here 3 times and the quality of the dish is stable, the right style of Quang Ngai pancakes, less oil, so I don’t get bored”. Hukha.foodaholic: “The cake is not eye-catching but fragrant, the shell is slightly burnt. The filling consists of small shrimp, meat, bean sprouts, dipped with salty fish sauce. Overall the dish is not too excellent, the shell is not very crispy.” Chives soup cake Shallot soup cake is a rustic specialty in Phu Yen. The right dish for you to recharge during “work from home” days. The broth is cooked from fish bones for a sweet taste, not much fat. Fried fish cakes, quail eggs are indispensable ingredients in a bowl of green cake soup. Diners commented: Thu Huyen: “The bowl of banh chung is full of shallots but the taste is not pungent. The filling includes fish cakes and mackerel, dipped with sweet and sour sauce, fragrant with lemon leaves. The rice flour noodles are mixed with the broth to taste.” Tran Hanh: “The restaurant uses Phu Yen chives in the soup cake. These chives have small stalks, fragrant but not pungent. The lemon peel dipping sauce is quite delicious.” Lien Khong: “The noodles are small, clear and flexible. The portion is full of green chives, sweet taste, delicious fish cakes, mackerel and quail eggs. When eating, guests can dip the fish balls with a thick green dipping sauce. the restaurant’s features. The price is right.” Baked rolls Grilled spring rolls are a specialty associated with the land of Ninh Hoa (Khanh Hoa). On hot sunny days in Saigon, a piece of thin rice paper rolls with fragrant grilled spring rolls with herbs, cucumbers, mangoes, bananas… and mixed with fish sauce, bring a culinary flavor that attracts all diners. Diners commented: Tran Thanh Gia Huy: “Delicious spring rolls, delicious dipping sauce, clean vegetables”. TrucQuynh Junmi: “Crispy hot spring rolls, lots of meat, not mushy like many other places. Rich vegetables with chives, lettuce, mango salad, chili, garlic, rice paper. The fragrant peanut sauce is the highlight. emphasis of the dish”. Make a rich cauliflower salad for dinner Cauliflower or cauliflower is a food that contains many healthy nutrients. Housewives can refer to the method below to have a new broccoli salad for the family.

The dashi broth is made from nutritious food ingredients. There are many types of dashi broth with different names derived from the ingredients used to make the broth, such as vegetable and fruit dashi broth; seaweed dashi broth, dried anchovies or dashi broth made from seaweed, tuna. In particular, tuna seaweed dashi broth is the top priority for Japanese mothers when preparing food for babies of weaning age because it contains seaweed – the number 1 food in Japan that helps provide iron as well as iron. other important micronutrients. Phuong Le (commonly known as Rabbit’s mother) has been a bride in Japan for many years and has two lovely children, Rabbit (nearly 2 years old) and Soc (7 months old). Baby Rabbit – Phuong Le’s daughter is now nearly 2 years old. 7 month old baby squirrel. Ms. Phuong Le said that when Rabbit was 5.5 months old, she started giving her baby Japanese-style weaning and the same for Soc. Having learned from many experts and mothers in Japan and understands the benefits of dashi broth, she always prioritizes using dashi when cooking food for her children. “ A Soc’s meal always consists of 3 dishes: thin porridge cooked in dashi broth, minced meat, small raisins and a vegetable dish. The purpose of cooking porridge, vegetables or fish meat separately is for the baby to recognize the taste, the mother knows what kind of food she likes or dislikes to adjust the processing accordingly. At the same time, processing into individual dishes will help children eat more deliciously “, shared Rabbit’s mother. Phuong Le often makes dashi broth to cook food for her children. Therefore, every time he eats, the baby squirrel is very excited. Here is a recipe for sweet, non-fishy tuna seaweed dashi that most children in Japan love shared by Rabbit’s mother: Prepare materials: – 15cm seaweed (kombu) – 10g katsuo (dried thinly sliced ​​tuna). Katsuo bags are often sold in abundance in Japanese supermarkets. Currently also present in the market of Vietnam. – 1 liter of clean water How to cook dashi stock: – Wash the seaweed, cut it into small pieces (seaweed is taken from the sea and then dried and packaged, not cleaned, so it must be washed). Seaweed needs to be washed before putting it in the cooking pot. – Put the seaweed in a pot with 1 liter of water, soak it for 30 minutes (so that the seaweed slime and the sweet flavors are absorbed into the water). Then boil. – After boiling for about 30 seconds, take out the seaweed, add the tuna. Do not simmer the seaweed for too long as it will make the dashi water fishy. Thinly sliced ​​dried tuna is now sold a lot in supermarkets. – Cook for about 30 seconds and then filter the tuna residue. Filter out the tuna residue… …remaining tuna seaweed dashi broth. – Let the dashi cool, put in the freezer tray. Every time you cook, take one out, very convenient. The dashi stock can be frozen in the freezer for about a week. – Once a week, cook the seaweed dashi broth – tuna you can use for the whole week. Good luck moms!

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%.

Building materials are made from plants (Image: CNET) A research team at the University of Tokyo’s Institute of Industrial Sciences has found a way to create durable, strong building materials that are still edible. These materials are very special as they are made from plants. Mashed cabbage leaves, seaweed and banana peels may not sound appealing, but they can be part of a recipe for sustainable building products. “Our goal is to use seaweed and leftovers to create sustainable building materials,” says Yuya Sakai, a sustainable building materials expert and lead author of an upcoming study on the material. building materials are at least as strong as concrete. But since we are using edible food waste, we were also interested in determining whether the recycling process affects the taste of the starting material.” The team tried a heat pressing technique commonly used to compress wood pulp into building materials. Instead of wood, they are vacuum-dried and then ground into a variety of foods and leftovers, including onion and fruit peels, as well as cabbage. “The processing technique involves mixing food powder with water and spices, then pressing the mixture into a mold at high temperature.” All the products obtained, except for the pumpkin peel, passed the group’s strength and endurance tests. Researchers have found a solution to the pumpkin problem. “We also discovered that Chinese cabbage leaves, which can be made into a material three times stronger than concrete, can be mixed with the material,” said Kota Machida, a collaborator on the project. made from pumpkin to enhance the effect”. The materials are still edible, although the team did not say whether they would be difficult to chew. Even exposing the material to air for four months does not change the taste and there are no problems with insects or rotting. The development of building materials from crushed food is still in the early stages, but perhaps one day you can build a place to live and then use it for food when it is no longer needed.

Giving birth to a little princess for her young husband when she was over 35 years old, but that still did not make it difficult for Thu Thuy on her journey to regain her top form. At the present time, after nearly 9 months of giving birth, the mother of two has made the sisters’ eyes red with envy every time she shows off her figure in body-challenging outfits. At the same time, Thu Thuy also put her name on the list of the sexiest mothers in the Vietnamese entertainment industry. When the little princess was born in September 2020 and only 3 weeks later, Thu Thuy revealed that she had lost 8kg by breastfeeding, even though during her pregnancy, she only gained 10kg. It is known that during pregnancy as well as after birth, vocal 8X has applied a reasonable diet, using only foods and nutrients suitable for the development of the child. After giving birth, Kin Nguyen’s wife breastfed her baby and used a belt to tighten the waist so that the abdomen would not sag. At the same time, the mother of two also practices yoga to increase the effectiveness of regaining her wonderful body. With outstanding beauty from skin to figure despite having gone through 2 births, the U40 beauty not only “levels” the age gap with her young husband but also motivates the sisters to have more faith to lose weight. . It was thought that she had reached the perfect figure and stopped losing weight, but recently, Thu Thuy continued to surprise the sisters when she shared that she was doing a detox with a 10-day course. Although it’s only been on the 3rd day, the vocalist born in 1984 has “blown away” 1kg as well as feeling healthier, the skin is also brighter and smoother. Already having a lovely figure “thousands of people love”, but Thu Thuy continues her journey to improve her beauty from the method of body purification. Sharing on her personal page, Thu Thuy confided: “ On the first day of my detox, my biggest difficulty was that every morning I had to drink 1 liter of water and 2 teaspoons of salt. I don’t have the habit of drinking a lot of water but now I am used to it because I know the effect of drinking water with salt to help my body wash out the intestines. After nearly 40 years, how much dirt remains in my intestines, I am no longer afraid of drinking water !” For those of you who do not know, detox is a method of purifying the body to improve appearance and health that is very popular recently. Some great advantages can be mentioned as easy implementation and time saving. Depending on your preferences, desire for effectiveness… but detox is very diverse. The detox regime may lie in eliminating some substances (starch, sugar, fat) and increasing vegetables, … or using drinks to completely replace meals. For Thu Thuy, she chooses to drink water with added salt every morning in combination with separate menus in the rest of the day. The use of water diluted with salt not only helps to lose weight, but also improves digestion effectively. More specifically about this method, the salt water that the women doing the detox use includes a mixture of warm water and non-iodized salt (sea salt). To keep good minerals, you should choose sea salt in clean seas that have not been refined or bleached. For those unfamiliar, the salt water cleanse can cause painful bowel movements within 30 minutes to 1 hour or longer. The salt water detox recipe can be made by dissolving 2 teaspoons of non-iodized sea salt (like pink Himalayan salt) in a quart (about 4 cups) of warm water. If you want to increase the taste, you can add some lemon juice. After that, you should lie on your right side for about 30 minutes to assist the saline water to pass through the small intestine and clean the intestines. The reason this method is still very popular and widely applied is because after 1 day of living, the food you absorb survives in the intestines through the decomposition of food, creating favorable conditions for bacteria to produce harmful substances. Therefore, drinking a glass of diluted salt water in the morning can cleanse the intestines, strengthen immunity and improve infection. Not stopping there, the purification of toxins from the body will help lose weight more effectively. Not stopping there, purifying the body with salt water in the morning will help repel bad breath thanks to its ability to clean the oral cavity and eliminate bacteria. Despite bringing so many benefits, but not everyone is suitable to apply. For people with heart problems, diabetes, edema, kidney problems, high blood pressure, gastrointestinal problems such as ulcers or inflammatory bowel disease, you should not cleanse your body with water. salt. In addition, pregnant women should also avoid this method.

If you don’t want to waste time cooking after a day of studying or working, you can order food through apps to have it delivered to your door. Mixed noodles, udon or spaghetti with delicious and attractive flavors at the following restaurants will help diners have a quality dinner. Udon noodles Udon noodles are a typical dish in Japanese cuisine. Udon fibers are usually large, tough, and milky in color because they are made from a mixture of flour, water and salt. The highlight of the dish is the sweet broth made from soy sauce, mirin and dashi soup (extracted from fish meat, vegetables and seaweed). Kake beef udon and tan tan miso are the two most popular dishes at the restaurant. In addition, you also have the opportunity to choose from many other flavors such as Japanese curry, bukkake egg beef, spicy pork, spicy seafood or sukiyaki. Diners commented: Thao Nguyen: “I ordered a delivery service, the deliciousness did not decrease, the shop packed the food carefully”. Iamfoodtester: “The seafood udon consists of shrimp, squid, clams, and poached eggs. The broth is sweet, the noodles are fresh, and not mushy. Beef udon is dry, when eaten, the egg yolk is greasy.” Chillbi: “I ordered fried breaded pork curry udon. The beef is a bit crumbly, the pork is easy to deflate so you should tell the staff to keep it separate. The broth is quite greasy, eats quickly.” Seafood fried noodles Stir-fried noodles with chewy and slightly crispy noodles, fresh seafood, green vegetables and rich sauce bring you a light meal. Diners commented: Citastyfood: “Seafood stir-fried noodles have eye-catching colors from many ingredients. In addition to shrimp, squid and beef balls, the meal also has a lot of vegetables and onions to help fight fatigue. On a hot day, you should order more bar tea dishes the shop’s cool for refreshments”. PASTA Spaghetti (or spaghetti) is a favorite dish of many people. In addition to the familiar minced beef sauce spaghetti, you can experience equally attractive mushroom cream sauce at the following restaurant. The highlight of the pasta section here is a combination of cheese balls or cheese rolls. 4 cheese balls cost 10,000 VND, cheese rolls cost 19,000 VND/2 pieces. Diners commented: Cat Tuong: “Paspa with cheese balls is a unique dish that has never been found anywhere else outside this restaurant. Fatty cheese, rich and delicious minced beef sauce noodles. Everyone should choose a serving with 2 beef balls for quality. than”. Noodles mixed with chicken skin and garlic sauce Mixed noodles are street food that attracts young people. Noodles are usually blanched in boiling water, drained, and then mixed with spices and sauces. If you’re thinking “what to eat tonight?”, the dish of noodles with poached egg, crispy chicken skin, lettuce, onion, and fat at the back restaurant will give you a strange dinner. Diners commented: Minh Anh: “The food is good, but the service is too slow”. Citastyfood: “Mixed noodles are not too dry, chicken skin is crispy, seasoned to taste, fatty egg yolk. A quality meal, enough to satisfy”. Mixed noodles On cool evenings, the restaurant’s noodles mixed with shrimp, omelets, sausages and vegetables wake up the taste of many diners. This is a suitable culinary suggestion when you are tired of soups and water. Diners commented: Citastyfood: “Noodles are not dry, absorb spices, ingredients are full”. Tebefood: “Indomie noodles are mildly spicy, the noodles are cooked just right. Sausages, fish balls, bok choy, omelets are harmoniously combined”. Learn to make cold noodles mixed with kimchi and served with poached eggs Noodles are cold soaked and then mixed with spicy kimchi mixture, with egg yolks will surely satisfy family members.

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.

Bat Dan crab noodle soup is famous for its delicious vermicelli and special eating style. (Illustration) Bat Dan crab noodle soup from the past up to now is not only famous as one of the delicious restaurants but also famous for its unique style of eating, so when it comes to this noodle shop, people still call it with the name. familiar name “bun rieu bung”. The shop is actually just a small shop at the beginning of a deep alley leading to the owner’s house. The space is only a few square meters, so the owner uses chairs to both save space and serve the most diners. The space of the restaurant is only a few square meters of sidewalk, so people carry bowls to eat for convenience, fast and neat. Many pregnant women are also “addicts” of the shop. (Illustration) The reason the shop is called bun rieu bung is because there are no tables here, only small and medium chairs as tables and chairs. Guests come to eat mainly with bowls for quick and neat. Moreover, under the bowl of vermicelli, there is a small tissue paper to wipe the mouth and put it under the bowl to keep the heat away, so “bump” has become the restaurant’s trademark. A well-fitted bowl of vermicelli usually has beans, beef, pork rolls and a basket of fresh green vegetables that are finely chopped. In it, pieces of golden fried beans, soft and delicious beef and pork rolls blend with the flavor of a traditional bowl of crab noodle soup. Perhaps the thing that people like to eat the most when they come to the restaurant is the clear, clean broth, no fat, and a clear sour smell of vinegar. Tomatoes are trimmed with red areca slices next to fragrant, rich pieces of yellow crab bricks that are beautifully displayed on the bowl. A well-fitted bowl of vermicelli usually has beans, beef, pork loin and a basket of fresh green vegetables that are finely chopped. (Illustration) The beef is selected with soft and sweet loin. (Illustration) The vermicelli here “eats points” in the sweet and delicious broth, everyone who has finished eating must drink the whole country to satisfy “the happiness”. The difference in the bowl of vermicelli here is that it is not accompanied by fried onions, so it is always prepared, without being overwhelmed by the aroma of onions. Besides, the restaurant’s chili seems to be crushed from chili fruit, although a little bit spicy, but it goes well with the broth to boost the flavor of the crab. Richly fragrant copper yellow crab bricks. (Illustration) For those who want to enjoy the full sweetness of the bowl of vermicelli crab noodles, they can ask not to add shrimp paste. And those who want to enjoy the rich, sweet and fragrant taste in each piece of crab brick can add a little shrimp paste to enjoy the full flavor. Not only is it unique with the style of eating, the special thing when coming here is that the restaurant does not use spoons, so it makes more people interested. There’s nothing like sitting on a low chair in front of a small alley, holding a bowl of hot and fragrant crab noodles to enjoy, then slurping until the last sip of water, closing your eyes to enjoy the taste to remember a Ha In the olden days, luxury restaurants had not “sprung up like mushrooms” like now.

Prices of many green vegetables continue to increase Due to unstable weather, heavy rainfall, prolonged over a large area in the past few days, the selling price of some leafy vegetables has increased quite high. According to the assessment of many small traders at the Thu Duc wholesale market, the increase in prices is due to the difficult harvest and waterlogged vegetables, making the output to the market lower than usual. Similarly, in the Mekong Delta, the price of vegetables and fruits also continued to increase. Choysum vegetables 17,000 VND/kg increase price 2000 VND/kg, broccoli 15,000 VND/kg increase 2000 VND/kg, bitter melon 22,000 VND/kg increase 3000 VND/kg, gourd 12,000 VND/kg increase 2,000 VND/kg, squash 13,000 VND/kg up by 3000 VND/kg, 12,000 VND/kg of water spinach, 13,000 VND/kg up of spinach, 2000 VND/kg, 20,000 VND/kg of white radish, 13,000 VND/kg of string beans, up by 2000 VND/kg.. . Prices of some fruits continued to move sideways. Price of 3-color mango is 5000 VND/kg, 3 color mango in bucket price is 3000 VND/kg, price of lemon is 8000 VND/kg of jackfruit 11,000 VND/kg down 1000 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…

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

Some seafood products on sale The volume of fruit and vegetables to the Thu Duc agricultural wholesale market has also decreased in recent days from 3356 tons/day to 3300 tons/day. The reason is that the demand for consumption is less because people are afraid to go to the market, gather in large numbers, and worry about the risk of infection. Similarly, in the Mekong Delta, fruit and vegetable prices also tend to decrease. Cauliflower is priced at 13,000 VND, down 2000 VND/kg, broccoli 12,000 VND/kg down 3000 VND/kg, bitter melon 20,000 VND/kg down 3000 VND/kg, gourd fruit 10,000 VND/kg down 2000 VND/kg, squash 11,000 VND VND/kg down 2000 VND/kg, water spinach 10,000 VND/kg down 2000 VND/kg, spinach 11,000 VND/kg down 2000 VND/kg… Prices of some fruits continue to keep prices low. Price of 3-color mango is 5000 VND/kg, 3 color mango in bucket price is 3000 VND/kg, price of lemon is 8000 VND/kg jackfruit 11,000 VND/kg down 1000 VND/kg, green skin pomelo grade 1 price is 28,000 VND/kg, down 2000 VND /kg, type 2 costs 22,000 VND, down 3000 VND/kg… Fresh meat items keep prices stable. Live pig 74,000 VND/kg, live duck 54,000 VND/kg, live chicken (chicken) 95,000 VND/kg… Seafood prices have some items reduced. Farmed snakehead fish is 48,000 VND/kg, down 2000 VND/kg, herring is 40,000 VND/kg, down 2000 VND/kg, white catfish costs 35,000 VND/kg, giant freshwater prawn 230,000 VND/kg, tilapia 32,000 VND/kg/kg. kg, pink 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.

During his 210-day tour in Asia, photographer Dima Gilitukha spent a month in Vietnam. During that time, he traveled to many places and took pictures of the beautiful country and people of Vietnam. Gilitukha shares with the public many photos taken in Vietnam. After the announcement, many people enjoyed watching the fascinating natural landscapes and the daily life of Vietnamese people appear extremely vivid. According to the share of photographer Gilitukha, he put Vietnam on the list of destinations in his Asian trip. Therefore, Mr. Gilitukha traveled to many places throughout Vietnam such as Hanoi, Ho Chi Minh City, Can Tho, Hoi An, Ha Long… Among these, Mr. Gilitukha was extremely impressed when he visited Phong Nha-Ke Bang National Park, Son Doong cave. Not only capturing beautiful scenes in Vietnam, photographer Gilitukha enjoys some unique dishes of the region. Photographer Gilitukha photographed a young girl picking tea at a green tea hill in Vietnam. Vietnamese upland women wear baskets filled with green vegetables. Beautiful scenery of the river in Vietnam. A small trader at a traditional market in Vietnam sells a variety of vegetables. Invite readers to watch the video: Adding a big Japanese retailer to Vietnam. Source: VTV24.

Many people have the habit of keeping all vegetables and fruits in the refrigerator because they think it will help them stay fresh longer. However, this is a mistake because potatoes, tomatoes, bananas, apples are best stored outside the refrigerator. Potatoes stored in the refrigerator at low temperatures will taste too sweet, and tomatoes and bananas will release ethylene, causing them to ripen and spoil faster. 2. Defrost meat in the refrigerator Meat should be defrosted before cooking by placing it in a suitable bowl and placing it in the refrigerator. You should not freeze meat in water or pour hot water as this will damage the appearance and flavor of the meat. 3. Do not make mashed potatoes with a blender Using a blender will make the potato mixture thick, sticky, not spongy, and light. It is better to use a simple hand masher to make the potatoes look more attractive and delicious. 4. Do not leave milk in the refrigerator door The door of the refrigerator seems to be the right place to store milk and dairy products, but in reality it has a slightly higher temperature than in the refrigerator. In addition, opening the refrigerator door will cause the temperature in the cabinet door to change, affecting the shelf life of milk. 5. Do not open the oven while baking Opening the oven while baking will lower the oven temperature, causing the bread or pies to deflate. If you want to check the baking, turn on the light in the oven. Only open the oven door a few minutes before the cake is done, when the dough has risen.

Once bearing the title of “box office poison”, through the TV series “Tu Dang”, with promoted acting skills and breathtaking beauty, Canh Diem has gradually regained the aura of a female celebrity. grade A crystal. Dubbed the “First Lady of Beijing”, Canh Diem is famous for her sweet beauty and beautiful hourglass body. Recently, Canh Diem has also appeared in major fashion events, being noticed by global brands and invited to represent. To maintain the peak of beauty, Canh Diem always has to combine healthy eating and exercise. Canh Diem is 1m67 tall, weighs 50.8kg, really not fat, but the Chinese entertainment world likes the beautiful style of the crane. Therefore, the actress always has to pay attention to her weight. According to Canh Diem, her weight loss tip is to control her diet strictly and jog and exercise regularly. Canh Diem revealed that she eats in moderation without dieting. The actress’s main meals are pasta and vegetable salad, plus beef and chicken breast. According to the female star, rich food, balanced nutrition is the key to healthy weight loss. Next, if you eat too much, exercise to burn the excess calories. Canh Diem said that she had to film in a hot pot restaurant and her constant eating made her gain weight. To ensure his physique, after every day of filming, Canh Diem had to jog for an hour before he dared to sleep. Finally, choose healthy snacks. According to the actress, she loves snacking, but will choose junk food that is not easy to gain weight like tomatoes because they are very low in calories and can be fortified with vitamin C. In addition to tomatoes, yogurt, nuts, and dried fruit are all good choices. Canh Diem also reminds the girls, losing weight is not as difficult as you think, as long as you find a method that suits you, you can lose weight easily.

Drinking fruit juice does not help you lose weight fast. Many people believe that just drinking fruit juice without eating both fruits and vegetables can cleanse the body and lose weight. In fact, there are no studies to prove it. The antioxidants and fiber found in fruits and vegetables are good for health. Squeezing the fruit to get water will lose these active ingredients. Consuming less than 1,000 calories per day from fruit juice can reduce calorie intake and lead to weight loss, but it will also reduce health. They also don’t contain enough protein or healthy fats, which are essential in the body. Lack of necessary calories can slow down the body’s metabolism, make you tired and it will be difficult to maintain a diet with only fruit juice for many days. Commit to ‘healthy’ eating People often commit to following a reasonable diet, but that concept is not clear because everyone’s diet is different. For example, organic food is very healthy, but brownies or burrito easily make people lose weight eat more and lose weight without results. Some of the rules you’re following may sound strict, but if there’s no guidance, it’s also ‘failure’. Build a reasonable diet for yourself and take it seriously. Promise to eat less Our body is very sensitive, will load what it needs to maintain weight. Fat is the living ‘fuel’ and the body needs it. When hungry, the body will naturally want to eat and not want to be active. And the important thing is that we often don’t realize it. Instead of estimating, prepare a food handbook, recording the foods you choose and the foods that are good. If that food doesn’t help you lose weight, you should stop and change your choices. Will certain diets lose weight? In recent years, discussions regarding “diet” have been widely discussed. Health experts, scientists, beauty advisors are constantly appearing to prove that basic dietary measures do not help with fat loss. But the real problem is that, if that diet is completely not suitable for your daily eating habits, then you will fail for sure. You need to find a type of slimming menu and stick to it. For example, if you’re in the habit of eating a hamburger for lunch, then trying to eat low-calorie foods can be difficult. And those who especially like to eat olive oil so for the oysters, the taste will be like a miracle of slimming, regularly eating olive oil also helps you maintain a healthy body. In general, if you really want to lose weight, you need to choose a slimming menu that is really suitable for your own eating habits.

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).

The dishes that are popular with Saigon people are rolls, silkworm cakes, and baked sticky bananas. Filled dishes such as mussel porridge with bitter vegetables, hot pot with fish sauce, and banh xeo are also equally attractive suggestions. Packaging Roll The West is the land of rolls. In particular, rolls are popular snacks of the people in the West. The indispensable ingredients include vegetables, vermicelli, bacon mixed with chopped pork skin and hearing. Each book usually costs 6,000 VND. Without making a strong impression on colors or ingredients, the skin rolls have a fresh, crisp texture, rich flavor, and a cool blend. Hearing the rice smells, blends into each stalk, combined with raw vegetables, vermicelli, sweet and sour fish sauce, creating a dish that makes diners fall in love. In District 1, Ho Chi Minh City, you can easily find home delivery shops on Nguyen Trai Street, street vendors Nguyen Van Chiem, Nguyen Phi Khanh… Photo: Chanlovefoods. Silkworm cake Cake originating from the Western provinces, is a delicious, nutritious and cheap breakfast dish loved by Saigon people. Many people believe that the white, long, silkworm-like bread is eaten with pig skin, so it is called silkworm cake. Skin and coconut milk create the soul of the dish. Pork skin is thinly sliced ​​evenly, mixed with minced meat, and rice for crispy, fleshy skin. Coconut milk served with smooth consistency, full of fat, salty and sweet. A few herbs, bean sprouts, cucumber help the dish not too boring. Photo: Co2kristy. When enjoying, you sprinkle sweet and sour fish sauce on top so that the ingredients are absorbed. Rich fish sauce, fragrant coconut milk, crispy skin, cool green vegetables create an unforgettable taste. Each meal costs about 40,000 VND. Not many addresses in Ho Chi Minh City sell silkworm cake to take home. To Chau (District 3) or Trung (Tan Phu District) is a suggestion to enjoy. Bitter vegetable mussel porridge The dish seems to be simple but encapsulates the rustic flavor of Western cuisine. On a rainy day in Saigon, you can slurp a rich bowl of mussel porridge, the highlight is the bitter taste of vegetables that are memorable. The bitter vegetable mussel porridge is deodorized with the fishy smell of seafood, helping diners warm their stomachs thanks to ginger and pepper. The roasted rice porridge is thickly cooked, the seasoning broth has a characteristic sweet taste, accompanied by many mussels and bitter vegetables. You can order more crackers and eggs to serve. Photo: Nguyen Anh Kiet. Mussel porridge with bitter vegetables in Ho Thi Ky, District 10 has a door-to-door delivery service. The normal meal is 27,000 VND, especially 42,000 VND. Our chicken egg mussel porridge, Bac Thao egg mussel porridge are suggestions if you are not used to eating bitter vegetables. Pancakes Different from Northern or Central Vietnamese pancakes, Southwestern pancakes have a large size, crispy crust, embracing the plump filling. The fillings for making pancakes are very diverse such as seafood, copper shrimp, dandelion flower, coconut tofu… The cake powder is mixed with a little turmeric powder, green onion, coconut milk, creating eye-catching colors. When eating, you roll the cake with a variety of raw vegetables, dipped in sweet and sour fish sauce. Crispy crust, shrimp, fresh meat, fresh vegetables… create a mouth-watering meal. Each piece of banh xeo costs from 50,000 VND, enough for 3-4 people to eat. You can order Western pancakes home from addresses such as Co Nam (District 1), Bui Dinh Tuy (Binh Thanh District), Sammy pancakes (Go Vap District). Photo: Mrvothanhtam. Noodles with fish sauce, hot pot with fish sauce Vermicelli or fish hotpot is a familiar dish for families in the countryside. The broth is cooked from fish paste, choke fish, combined with pork belly and seafood such as shrimp, squid… Special accompanying vegetables include dandelion flower, bean sprouts, water lily, water spinach, and vegetables. bitter… The broth is rich, with the aroma of fish sauce, combined with fresh and sweet meats, seafood, and cooked raw vegetables, creating a mouth-watering meal. Each hot pot portion ranges from 200,000 to 400,000 VND. Bun mam is priced from 40,000 VND/bowl. Ba Du fish sauce hot pot (District 10, District 1), Hai Lua vermicelli (Go Vap district), vermicelli 444 (Binh Thanh district) are the addresses you can refer to. Photo: Foodholicvn, Hichiko_nguyen. Baked sticky rice This is a Western snack that is loved by young people in Ho Chi Minh City because of its soft, fatty taste. Bananas are wrapped with sticky rice, banana leaves, and grilled on a charcoal stove. When ripe, the seller will add coconut milk and peanuts. The dish is best eaten while it is still hot. A meal costs from 15,000 to 22,000 VND. The address to order grilled sticky rice in Ho Chi Minh City for sweet lovers is Chu Hai (Binh Thanh District), Vo Van Tan (District 3), Hapi Chuoi (District 10, Tan Binh). Photo: Np.kitchen, chuoinuonggiatruyen.

Prices of green vegetables and many fruit products continue their downward trend Similarly, in the Mekong Delta, the price of vegetables and fruits also decreased. Choysum is priced at 17,000 VND/kg, down 2000 VND/kg, broccoli 15,000 VND/kg down 1000 VND/kg, bitter melon 20,000 VND/kg down 2000 VND/kg, gourd 12,000 VND/kg down 2000 VND/kg, squash 12,000 VND/kg down 2000 VND/kg, chili 20,000 VND down 2000 VND/kg… Prices of some fruits continued their downtrend. Currently, Hoa Loc mango is priced at 18,000 VND/kg, down 3000 VND/kg, jackfruit is 15000 VND/kg, down by 2000 VND/kg, grade 1 green-skinned pomelo is priced at 25,000 VND/kg, down 3000 VND/kg. Seafood products, fresh meat kept a sideways trend, some seafood products dropped sharply. White meat pangasius price 35,000 VND/kg down 2000 VND/kg, giant crayfish 230,000 VND/kg down 5000 VND/kg, farmed snakehead fish 50,000 VND/kg down 5000 VND/kg, tilapia 30,000 VND/kg down 2000 VND/kg… Price of pork leg 130,000 VND/kg, lean pork 135,000 VND/kg, bacon 140,000 VND/kg…

The price of melons dropped sharply and many varieties chủng Similarly, in the Mekong Delta, the price of vegetables and fruits also decreased. Choysum is priced at 15,000 VND/kg, down 2000 VND/kg, broccoli is 13,000 VND/kg down by 2000 VND/kg, bitter melon is 18,000 VND/kg down by 2000 VND/kg, gourd is 10,000 VND/kg down by 2000 VND/kg, squash 11,000 VND/kg down 1000 VND/kg… Prices of some fruits continue their downward trend. Currently, Hoa Loc mango is priced at 15,000 VND/kg, reduced by 2,000 VND/kg, jackfruit 15,000 VND/kg, reduced by 2000 VND/kg, grade 1 green-skinned pomelos priced at 25,000 VND/kg, reduced by 3000 VND/kg, old bananas 6800 VND/kg , jackfruit 10,000 VND/kg down 2000 VND/kg, lemon 10,000 VND/kg down 2000 VND/kg… Especially, currently on the market, melons are very diverse. The price of cantaloupe melon farmers in the Mekong Delta regions sell buckets to traders at 20,000-25,000 VND/kg, a sharp decrease compared to before from 10,000-15,000 VND/kg. The price of cantaloupe fell due to abundant supply and the market’s diversity of types of melons such as long-fruited cantaloupe, round-fruited cantaloupe, orange-fleshed cantaloupe, green-fleshed cantaloupe, etc. In addition, the consumption of cantaloupe in the market The school is also slow because of the impact of the epidemic. Seafood products, fresh meat kept a sideways trend, some seafood products dropped sharply. 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 Sunday market is bustling with people, the alleys are bustling with people buying and selling; After the epidemics, both sellers and buyers had protective masks, but trading was still busy. The market is bustling with all kinds of nuances, all kinds of dishes, vegetables and melons rolling around suddenly remember the dish of pickles, a dish to change meals for a hot day with too much meat and fish. Pickled melon is a type of melon from any countryside market; poor house food. Indeed, pickles can be mixed with many dishes, tired of fish meat or want to change the taste every day. Roasted peanut pickle is the best dish, I bet with you in the tray of rice to treat the Quang people, having a plate of melon mixed with peanuts is considered the staple of the meal, like the sour chayote in the Northern rice tray. so. Pickled melon choose medium, firm fruit, washed, split in half, peeled off the soft seeds; Thinly slice, squeeze out all the water. To squeeze out the water thoroughly, take a towel and put the melon in to squeeze, the melon will be very dry and delicious. Roasted and pounded crispy beans until fragrant; pound chili fish sauce, garlic, mix with a little bit of flexible sugar; Fry peanut oil with garlic and mix everything into the melon. That ginger-colored yellow melon plate will be very eye-catching in the tray of rice, and then the sour, crunchy taste when chewing vegetables will be the most attractive, so it is not exaggerated for me to say the dish of the meal. Then the same melon cut in half and drained the intestines, thickly sliced ​​and braised with copper fish, it’s delicious, people will enjoy the soft, fragrant and fatty pieces of melon in the mouth; Braised fish with melon, the melon dish will be eaten first, so it can also be called braised fish melon. The land of Quang has many shops that make the restaurant’s name only because it has fish braised with melon. The pickle dish is simple, easy to make, easy to prepare, but the taste is unforgettable, sour, and crunchy. People from faraway Quang countries remember pickles like Koreans remember kimchi. That pickle dish I’ve treated you many times has been praised every time; Not only do you know that the plate of melon always runs out before other dishes on the table.

– Half a chicken (about 600g) – 400 gr of spinach – Laksa leaves – 1 onion – Pre-roasted peanuts, fried onions – Ginger, garlic, chili, red onion, lemon – Fish sauce, vinegar, sugar, salt, chili sauce Processing: – The purchased chicken is washed with water, pounded with ginger and granulated salt to rub all over the chicken skin, rinsed with clean water, and drained. – Boil water, add a little salt and 3 roasted purple onions until fragrant. Put the chicken in and boil for about 25-30 minutes. When the chicken is cooked, take it out, immediately drop it into a bowl of ice water, then take it out and drain. – Wait for the meat to cool down. Use your hands to tear or cut into bite-sized pieces. – Pickled vegetables, remove leaves, choose young vegetables, wash, cut into pieces about 4-5cm. – Boil water, add 1/2 teaspoon of salt, put the vegetables in and blanch for 1 minute. Remove the vegetables to a bowl of ice cold water and then squeeze to drain. – Thinly sliced ​​onion. Sliced ​​scallions. Put in a bowl 1 tablespoon vinegar, 1 tablespoon sugar, 1/2 teaspoon pepper. Soak the onions in the vinegar-sugar mixture. – Make fish sauce: Put 2 tablespoons of sugar, 1/2 tablespoon of chili sauce, 2 tablespoons of fish sauce, 2 tablespoons of lemon juice in a bowl, stir well, add minced garlic and chili. – Mix salad: Put spinach, chicken, laksa leaves, scallions, onions in a large bowl. Pour in the fish sauce and mix the ingredients to absorb. Put the salad on a plate, sprinkle more peanuts, fried onions on top and enjoy. Minh Hoa (th)

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”.