Mr. Tran Van Hai from Lang Son said that for the past few years, his family has specialized in purchasing, preliminarily processing and refining all kinds of cake wrapping leaves. In the past, people only took bamboo to make their house, cook, make firewood, make cakes and leave the leaves behind. But in the past few years, fresh bamboo leaves have been picked up by many people, bought and sold to traders who export to Taiwan for 10,000 VND/kg fresh bamboo leaves and 40,000 VND/kg dried bamboo leaves. Eight degree bamboo leaves are purchased and exported to Taiwan Đài “Myself and my family never thought that bamboo leaves could be sold abroad. It was not until a contact to buy bamboo leaves for traditional cake packages in Taiwan made me know that bamboo leaves could be sold and exported to foreign countries. From there, my family went to get bamboo leaves to sell. When the collection is not enough, hire more workers and advertise online to buy bamboo leaves in other localities in any quantity, “said Mr. Hai. According to Mr. Hai, with fresh bamboo leaves, he buys them for 7,000-10,000 VND/kg. As for dried bamboo leaves, he buys them for 35,000-40,000 VND/kg. All must be octagonal bamboo leaves (also known as Buong). The weights of bamboo leaves are purchased to ensure the quality criteria, the leaves must be large, not torn, still green and absolutely not yellow. Each leaf is about 38-40cm long, 8cm wide or more. “Bamboo is very different from ordinary bamboo leaves. They are much larger in size. When bought, fresh bamboo leaves will be exposed to the sun for about 2 days. The leaves are then counted and clamped onto a bamboo stick. At this time, dry clean, bring bamboo leaves into the oven to dry and then sort and pack,” Hai said. The bamboo leaves that are completely cleaned by natural and chemical-free methods will be exported to Taiwan to be used as packaging materials for cakes, food packages, etc., and are loved by the people of this country due to its taste delicious and long lasting. “The type of cake that the Taiwanese side often wraps with bamboo leaves is like Vietnamese chung cake. However, because it is wrapped with bamboo leaves, the cake has a characteristic aroma. In addition, the type of cake wrapped from this leaf is very easy to peel, keeps for a long time and does not go stale as quickly as seaweed and banana leaves. From the end of April to October of the solar calendar every year is the autumn to buy eight degrees of bamboo leaves. Therefore, many personal facebook groups go to groups to sell and buy fresh and dried bamboo leaves in unlimited quantities. There, the atmosphere was jubilant because many bamboo growers in different places asked about the purchase price as well as the instructions for collecting and transporting fresh and dried bamboo leaves. For long-term business cooperation, all establishments that register to sell fresh and dried bamboo leaves Mr. Hai come to the place to collect and check. “I have to go down to the place to instruct the individual establishments that collect bamboo leaves to ensure that the leaves are not torn, beautiful green color and especially large. Come to the place to see the specific item once. Next time, they just do that, then I decide to buy, avoid wasting both parties’ time, “he said. Currently in Yen Bai, Bac Giang, Thanh Hoa, Soc Son – Hanoi… there are a lot of people growing bamboo and poplar trees. They only use the tree and leave the leaves empty. Therefore, he went to teach how to collect leaves and now they become agents, helping his establishment to buy fresh and dried bamboo leaves up to a few kilos/day in the locality.

– Corn: 5 corn – A bunch of pandan leaves – 300g of clean green beans – 300 ml of coconut milk – 2 tablespoons tapioca flour – 150g white diameter đường Ingredients for making corn tea (Photo: Dan Viet) 2. How to cook corn tea Step 1: Peel the corn, remove the beard, wash, use a thin knife to remove the kernels, keeping the core. Pineapple leaves are washed, picked up the yellowed parts, bundled into a bunch. Put the cobs and pandan leaves in a pot of boiling water to get the sweetness and aroma, then drain the water, discarding the residue. Step 2: Put green beans and de-seeded corn in a pot, add corn juice and pandan leaves and simmer. Pay attention to low heat so that the foam does not come out. During the cooking process, it is necessary to stir well to prevent the corn and beans from sticking to the bottom of the pot. When the beans and corn are soft, add white sugar. Step 3: Mix tapioca flour with filtered water to dilute it and then pour it slowly into the tea pot, while pouring, gently stir the tapioca flour into the tea pot. Cook for another 3-5 minutes and then turn off the heat. Step 4: Ladle the tea into a glass or bowl, pour in coconut milk and serve while still hot or add ice if you like it cold. Delicious and attractive corn soup (Photo: Vietnam Family) 3. Some notes when cooking corn tea: Corn contains many nutrients, very good for health. Corn kernels slow down the aging process, fight cancer, promote health, smooth skin. Corn kernels also contain a lot of fiber that is good for digestion. Corn is a familiar ingredient that is used to process many different dishes such as boiled, fried, and grilled corn. Corn is also the main ingredient for corn tea. Corn tea is not only a summer cooling dish, but it also has many other benefits for human health. Depending on the region and region, corn tea is varied with many different attractive flavors. There are many ways to cook corn tea, some places use coconut milk, some places don’t; Some people like to give pandan leaves but others don’t. Therefore, depending on your preferences, you can add or remove ingredients as directed. To have a delicious and attractive corn tea, you need to pay attention to a few important notes: – Should choose fresh corn, with green outer shell, feel heavy hand. – Choose the corn kernels, evenly, avoid choosing corn that is too young or too old because the tea will not be as sweet as you want it to be. – In the process of boiling corn, you only need to boil the corn until it is cooked because boiling the corn too thoroughly will make the corn kernels soft and easily crushed, making it difficult to perform the next operation. – If there is no tapioca flour, you can use tapioca starch instead to create a consistency for the dish. If you cook a lot of tea, you can keep it in the refrigerator and use it gradually in 1-2 days without affecting the quality of the tea when used. Good luck with your corn tea! Phuong Anh (Synthetic)

Mr. Tran Van Hai from Lang Son said that for the past few years, his family specializes in purchasing, preliminarily processing and refining all kinds of cake wrapping. In the past, people only used bamboo to build their house, cook, firewood, make cakes, and discarded leaves. But in recent years, fresh bamboo leaves have been collected and purchased by many people and then sold to traders exported to Taiwan for 10,000 VND / kg of fresh bamboo leaves and 40,000 VND / kg of dried bamboo leaves. Bamboo leaves are bought and exported to Taiwan “I myself and my family never thought that bamboo leaves could be sold abroad. It is not until a contact to buy bamboo leaves to return to a traditional Taiwanese cake package that we know that bamboo leaves can be sold and exported abroad. From there, my family went to get bamboo leaves to sell. When the collection is not enough, hire more workers and advertise on the internet to buy bamboo leaves in other localities with any quantity ”, shared Mr. Hai. According to Mr. Hai, with fresh bamboo leaves, he buys for 7,000-10,000 VND / kg. As for dried bamboo leaves, he buys 35,000-40,000 VND / kg. All must be bamboo leaves (also known as bong). The purchased scales of bamboo leaves meet the quality criteria, the leaves must be big, not torn, still green in color and absolutely not yellowed. Each leaf is about 38-40cm long and 8cm wide. “Bamboo is very different from ordinary bamboo leaves. They are much larger in size. When purchased, fresh bamboo leaves will be sun dried for about 2 sun. Then, the leaves are counted and then clamped to the cork. At that time, we will dry it cleanly, bring the bamboo leaves to the oven to dry them and then sort them into bags, ”Mr. Hai said. The bamboo leaves are completely cleaned by natural methods, without chemicals, will be exported to Taiwan for cake wrapping materials, food packages … and are loved by the people of this country due to the taste. delicious and for a long time. “The kind of cake that Taiwan or is wrapped in bamboo leaves is like Vietnamese banh chung. However, due to being wrapped in bamboo leaves, the cake has a characteristic aroma. In addition, the wrapped cake from this leaf is easy to peel, leaves for a long time and not as fast as seaweed and banana leaves ”. From the end of April to October of the solar calendar every year is the autumn season to buy bamboo leaves. Therefore, many personal Facebook pages go to groups to sell and purchase fresh and dried bamboo leaves with unlimited quantity. There, the atmosphere was ruffled by many bamboo growers in places asking for the purchase price as well as the specifications for the collection and transportation of the fresh and dried bamboo leaves. For long-term business cooperation, all establishments that register to sell fresh and dried bamboo leaves, Mr. Hai, come to collect and check them. “I have to go down to the site to instruct the facilities that the individual collects bamboo leaves to ensure the leaves are not torn, beautiful green and especially big. On-site to view specific items once. Next time, they just do that, then I decide to buy, to avoid wasting time on both sides, ”he said. At present, in Yen Bai, Bac Giang, Thanh Hoa, Soc Son – Hanoi … there are many people growing bamboo and rattan. They just use the tree and the leaves leave it. Therefore, he came to guide the collection of leaves and now they become agents, helping his establishment to buy fresh, dried bamboo leaves up to a few quintals / day in the locality.

Illustrations: LE ANH. The road from the Tay village to Khuoi My, the village of the Ao Dai Dao is not very far, nor is it entangled with a steep and steep pass. The charming curves tighten the waist, slowly slack like an indigo lap. At times, the ears also buzzed, the neck was cold, but the clouds were able to calm them. The clouds here are warm like kitchen smoke in my friend’s house, wrapped around the body, hugging the mountain. Thanks to the altitude and humidity, which is different from other localities in the region, the roofs on stilts in Khuoi My are mostly green and mossy. The moss from year to year is good, and when you go inside, it feels warm like a blanket of heaven and earth, the mountains and forests are already warmed, covering the roofs of the four seasons hidden in the smoke, wind and clouds. Khuoi My is small, dreamy as the name itself, like the embodiment of the mountain girl. There are a few dozen households in the whole village, taking a short walk is the end of the day, everyone whose voice is strong, speaking at the beginning of the village, the end of the village is clear. Many people still say that the green on the roofs here often evokes feelings of sadness and regret. Those who come, go and return to this place will see a different moss color in each season. The moss green was darker, deeper, the blanket felt on the roofs heavier by the pain and attachment. I personally do not have that feeling. I find love, tolerance and protection very close, warm, peaceful, and peaceful. In the green color of young moss, the yellow color of the old moss is wilting and peeling, there is the warmth of mountains, clouds and the air radiating from each roof. The house where the whole village has joined hands to support each other since childhood. Nobody rented, bought or sold anything. Every house built a house, carved the whole village to make the roof. The tighter the roof, the more durable the sentiment. People cut palm leaves to dry, someone sharpens something, someone knocked on that, for a while they should have a home. The visitors arrived, the man of Dao Ao Dai ethnic group still kept his hands on a big cast iron pan. He looked back excitedly pointing to the seat for the guests, mourning: “Try to wait for this batch, we will invite tea!”. His family has made tea for many generations, harvested from the old Shan Tuyet tea tree, the body is as big as two embracing adult arms. People who want to pick tea have to wear the baskets on their backs, and take half a day to climb the mountain. The drinking table made from a forest log has dozens of different pots in size, style, and material. It seems that enjoying tea in mountainous regions is also very meticulous, no less next to other regions. This white tea is as white as snow, still with curved leaves, plump buds. This tea bar is thinner, the background is radiating in the warm terracotta. In addition to the “tea tools” made of wood, bamboo, and all kinds of terracotta pots, porcelain, and china, there are also pots of cymbidium, mountain ginseng covered with purple and turquoise cotton buds. I do not know if it is thanks to “rewarding” the delicate, pure tea flavor every day, but coming to Cymbidium, mountain ginseng, the plants that only like to stick deeply rooted in the source are still healthy, green but flowering, buds. Only at the tea table, we saw the harmony of yin and yang, the people who enjoyed the tea were more serene and more relieved. Tea infused, the host slowly raised a small cup with both hands to invite guests, the guests called to the kitchen to invite his wife to enjoy tea. The woman rubbed her wet eyes from the smoke of the kitchen. Women in this region have very beautiful skin, are always tense, red, with slightly freckled cheeks, sting marks, but also adorn their beauty to become salty, deep. On the head of the Ao Dai woman, her hair is neatly buned at the nape of her neck, above her forehead is skillfully wrapped around like a brim of a crimson hat, blue fringes are hanging above. The beauty is like a small portrait, with wild banana petals holding green stamens waiting for the day to come, gently covering her silky black hair, and above that, green moss-like roofs like the echoes of mountains and forests.

Many housewives often have a habit that just wash the vegetables three times because the vegetables will run out of dirt. But in fact, this habit only helps you to remove dirt and impurities, but if there are chemicals, they will not be washed away.

As for vegetables that are still contaminated with pesticides or chemicals, they cannot be removed. Besides, in many vegetables can contain a lot of parasites. And if you want to get rid of these parasites, you need to wash the vegetables under the tap water and wash them carefully one by one and soak them in a vegetable detergent solution.

Do not over-boil the vegetables

Cover the pot when boiling vegetables

Most housewives have a habit of swinging the pot when boiling vegetables, not completely wrong, but it also helps you retain the nutrients of the vegetables. But in fact, the fact that you cover the lid when boiling vegetables makes it difficult for chemicals to evaporate in high temperature conditions. In addition, the lid on the pot when boiling vegetables can easily make the vegetables yellow, less green and beautiful.

After cooking vegetables, do not eat immediately

Many families often cook rice and foodstuffs very early but they do not eat right away due to their busy work. Your family just finished boiling, that’s when the vegetables will be green, beautiful, and the most delicious to ensure the nutritional value of the dish. Therefore, you should eat now to ensure the nutritional value of the dish.

Do not cover the pot when boiling vegetables

And when you do, then reheat, the vitamin loses up to 90%. Thus, you should not leave the vegetables overnight, the nutritional value in the vegetables will no longer be available.

Boil vegetables too well

Many women have a habit when boiling vegetables of many housewives is to boil the vegetables too carefully, when they boil them on a high heat, they will cook very quickly. But this is completely wrong because many vegetables with high nutritional value should not be boiled too carefully, because when boiling the vegetables thoroughly, the vegetables will lose their nutritional value and be less delicious. Therefore, when processing vegetables you should know the properties of each vegetable for the best processing.