Spinach is a very popular vegetable in the summer. With just a few ingredients and simple operations, you can cook delicious food for your family and cool you down very well. Spinach contains a lot of vitamins, especially vitamin C, fiber and minerals, which are especially good for cooling from the inside. Bitter gourd stuffed with meat Bitter melon is not only a raw material for cooking but also a very good medicine, dishes made from bitter melon have a very good cooling and detoxifying effect, especially effective. with people with canker sores. However, some people can’t or don’t like the bitter taste of bitter melon, to reduce the bitterness you can cut the bitter melon and then soak it in water before processing. Mushroom soup: Mushroom soup is delicious in any season, in the hot season, it cools down very well, and in the cold season, the soup helps to warm the body, and provides a rich amount of nutrients. You can use different types of mushrooms depending on your family’s liking, but basically you can use enoki mushrooms and shiitake mushrooms. Depending on your taste, you can use shiitake mushrooms with only 1/2 the amount of enoki mushrooms to make the soup more fragrant and easier to eat. Sour clam soup is a favorite dish of many people, especially in the hot summer, has a very good cooling effect, is quite simple, you can immediately start processing for your family and friends. lover. Amaranth soup cooked with shrimp: According to Oriental medicine, amaranth with rice is sweet in nature. Purple amaranth is sweet and cool, has a cooling effect, cools the liver, helps gas and declares complaints. Shrimp contains a lot of protein, contains a lot of hemoglobin, has anti-anemia effect. The body will easily absorb the hemoglobin in shrimp has an effective iron supplement effect. This soup has a cooling effect, stimulating digestion. A recent study said that amaranth has the ability to increase the elimination of radioactive substances and eliminate toxins because of its high content of sterols and unsaturated fatty acids. Sour fish soup is a favorite dish of many families in the hot summer. You can use red snapper, snakehead, and carp as ingredients for this soup. Crab and jute vegetable soup is a rustic dish, with a sweet, cool taste, a very effective cooling soup in the summer. When cooking crab with jute vegetables, perhaps the step of making crab is the most difficult step, causing many people difficulties. After buying crabs, wash them thoroughly to remove the soil, remove the shells and bibs, and keep the crab bricks separately. Put the crab in the mortar and pound it, a little tip is that you should add a little salt to make the crab less likely to be shot, and help the crab meat turn yellow when cooking. After pounding, add clean water, stir well, filter the juice, remove the crab carcass. Mixed Tofu Soup If you are looking for a delicious soup, effective cooling in the summer, you should not miss the mixed tofu soup. The ingredients to make this dish are also quite simple and easy to find: sweet corn, white cabbage, carrots, broccoli, tofu and herbs. All ingredients of the dish have a very good cooling effect. Mussel soup cooked with gourd According to Oriental medicine, mussel meat is sweet and salty, cold, non-toxic, has the effect of colon, ventilation, liver cooling, detoxification, diuretic. Mussel shell (crushing the corpse): salty, warm, non-toxic, has the effect of fixing, astringent, expectorant, anti-emetic. This soup has the effect of promoting health, clearing heat, and refreshing. Pumpkin soup with minced meat: Pumpkin soup is a simple soup in the summer, also very suitable to choose as a cooling soup for the whole family. Shrimp cooked zucchini: Zucchini contains many vitamins, minerals, and calcium. According to traditional medicine, zucchini is cool, has the effect of clearing heat, quenching thirst, detoxifying, and is a very suitable vegetable for summer use. Soup with boiled water spinach is a “national dish” on summer days. Sweet and sour soup, served with hot rice and bay leaf rolls and spring rolls with herbs is the perfect recipe for a simple family meal. The heavenly lily flower grows Pork ear papaya salad: Green papaya is a popular and relatively cheap food. In addition to stewing, cooking soup, making jam, papaya is also used to process many dishes such as: papaya salad with shrimp and meat, papaya salad with beef, papaya salad with pig ears, etc. The sweet and sour taste, crispy pork ears combined with each fiber of fresh green papaya blended in a rich sauce will make you eat forever and not feel bored and cool your body effectively. Hoa Thien Ly is used a lot in summer dishes such as: cooking soup, cooking hot pot, making salad, stir-frying… Stir-fried mussels with Thien Ly flower is one of the dishes with cooling effect. very good, creating a strange feeling, bringing rice in the summer. Thien Ly flower has a sweet taste, is average, has a cooling effect, and is very good against heat rash in the summer. Mussel broth you can use to cook soup, cook porridge to cool down is also very good. Fried chickpeas with chicken intestines: Chicken intestines include many different parts such as liver, gizzard, intestines. Chicken intestines are cleaned, cut into small pieces, marinated with a little fish sauce, pepper and then fried, add green beans to stir-fry. This dish when enjoyed with rice will be very delicious with crispy green beans and spicy chicken intestines. Pick up each piece of attractive, crispy, chewy chicken intestines and put them in your mouth, then add some rice and beans, the spreading flavor will make you ecstatic. Green bean chicken porridge is a nutritious, cool, and cooling dish that is very suitable for hot summer days. Avocado Salad: A salad with a combination of many ingredients such as lettuce, corn, tomato, avocado, onion, and lean meat. herbs, … will help you stimulate your taste buds effectively. Not only helps to cool down, this dish also provides a large amount of necessary nutrients to help you regulate the body, detoxify and promote health. Fruit yogurt ice cream: Fruit yogurt ice cream is a very popular snack and dessert because of its effective cooling effect. It is loved by many people for its delicious and attractive taste, along with the freshness of the fruit because it is rich in fiber, vitamins and minerals needed by the body. Longan lotus seed tea: Longan lotus seed tea is both a snack and a favorite dessert of many people. Especially in the hot summer, this tea is even more popular. Tea is cooked from lotus seeds, longan pulp, alum sugar, so it has a sweet and easy taste, plus a little nutritive nutriment from lotus seeds, if served with ice, it will help you dispel all the heat of the day. summer.

Sweet squid combined with spicy chili sauce creates an attractive dish. Materials to prepare: – 1 squid about 369g – carrot – onion – zucchini – Scallion – 1 tablespoon vegetable oil – 1 teaspoon sesame oil Sauce Ingredients: – 2 tablespoons Korean chili sauce – 1 teaspoon chili powder – 1.5 tablespoons soy sauce xì – 1 teaspoon sugar – tablespoon corn syrup or 1 teaspoon sugar – 1 teaspoon minced garlic – 1 teaspoon minced ginger – 1 teaspoon sesame seeds – pinch of black pepper Doing: – Put all the ingredients for the sauce in a small bowl and mix well. – Clean ink. One hand grabs the body and head of the squid. Pull outward with a light twisting motion. The ink tip and internal parts will slide out easily. You can also use a fork or spoon to loosen the insides of the ink. Remove ink skin. Cut squid into rings about 1.9cm (or slit the body and cut into bite-sized pieces of squid 1.9cm wide, 5cm long). Do not cut the squid too small because when cooking the squid will shrink. Cut the tentacles into equal lengths. – Mix squid with spice mixture and marinate while preparing vegetables. – Finely chop the onion. Slice the zucchini and carrots into thin slices 5cm long. Slice the scallions to 5cm long. – Put the pan on the stove. Pour oil into the pan. Let the fire be high. Place the carrots, onions, zucchini, peppers, and green onions in the pan. Quickly sauté the vegetables until they begin to wilt, about 2 minutes. – Push the vegetables to the sides of the pan. Place the marinated squid and remaining sauce in the center of the pan. Stir-fry until the squid rolls and turns milky (about 2 minutes). – Stir well for vegetables and squid to infuse for 1 minute. Drizzle sesame oil on top. (Do not cook too long or the squid will be tough). – Pour spicy fried squid on a plate. – Eat spicy fried squid with rice.

Bac Giang lychee has entered the harvest season, but the outbreak of Covid-19 has affected consumption. To join hands to help people, these days, Bac Giang lychee selling points have appeared on many streets of Hanoi. This occasion is the beginning of the season, so most of the lychees are pink, egg, large, beautiful and sweet. The lychee is pre-packed into 10kg plastic bags for everyone’s convenience. Fabric is sold for 20,000 VND/kg. The lychee rescue points in Hanoi are quite popular. There are points of sale that only take a few hours to consume 3-4 tons of fabric. Many lychee selling points support Bac Giang farmers in Hanoi Also related to lychee, Mr. Nguyen Van Tho, Deputy Director of Bac Giang Center for Industrial Promotion and Trade Promotion, said that on May 27, Tan Yen early lychee was officially on the shelves of Japanese supermarkets. This specialty fruit of Vietnam is packaged in boxes and sold at prices ranging from 350,000-500,000 VND/kg. Mangoes in the South have fallen in the garden, and the North is expensive Mangoes in the South and North of our country are facing opposite fates. While mangoes in the South are full of orchards, mangoes in the North are expensive and high prices. Specifically, Australian mangoes grown in Cam Lam (Khanh Hoa) in previous years cost 20,000-30,000 VND/kg, now 3,000-4,000 VND/kg still have no buyers. Hoa Loc sand mango costs only 20,000 VND/kg, Thai mango is 15,000 VND/kg, Taiwanese mangoes are sold at the garden for only 3,000 VND/kg. Contrary to the tragedy in the mango “capitals” in the South, on this occasion, in Son La mango granary, people are busy harvesting in time for export orders, despite the Covid-19 epidemic. In Muong La district, recently, a batch of 60 tons of mangoes was also on the way to export to China at high prices. Prices of watermelons, zucchini, and sweet potatoes have fallen More than 40 hectares of watermelons of the people of Xuan Hoa commune (Nhu Xuan district, Thanh Hoa) have come to harvest. Despite the good season, the price of watermelon decreased by more than half compared to last year, only from 3,500-3,800 VND/kg. Meanwhile, growers have to spend about 90 million VND to invest in planting 1 hectare of melons. Similarly, zucchini grown in Vu Thu, Thai Binh has reached the harvest period but no traders have asked to buy it. People bring to the market to retail for 2,000-5,000 VND/kg. Last year, the price of pumpkin was 10,000 VND/kg. In Hanoi, the price of zucchini is 7,000-10,000 VND/kg. In addition to zucchini, pumpkin prices also dropped to only 5,000-6,000 VND/kg. Squashes piled up in the house, the price dropped to the carpet (Photo: Thao Nguyen) Many Japanese purple sweet potato farmers in Binh Tan (Vinh Long) are also suffering because the price of sweet potatoes has dropped dramatically, to less than 1,000 VND/kg. Even some growers called for but no one took. Airfares near bottom According to a survey by Zing, due to the impact of the Covid-19 epidemic, domestic airfare prices dropped sharply. With the return flight from Ho Chi Minh City to Hanoi departing on June 2 and returning on June 5, the cheapest fare is currently at nearly 900,000 VND including taxes and fees. Compared to the last time it hit the bottom, domestic airfares inched slightly, partly because the preferential tickets for 0 dong were sold out, partly because airlines increased taxes and fees to supplement revenue during a difficult market period. towel. The original ticket price offered by airlines is only 5,000 VND, 6,000 VND, 49,000 VND or 99,000 VND. Peach ‘disguised’ Sapa specialty costs only 20,000 VND/kg According to Tien Phong newspaper, on many roads in Saigon, peaches labeled as Sapa peaches are sold widely. The peaches “disguised” are plump and shiny Sapa peaches with extremely cheap prices, only from 16,000-20,000 VND/kg. These large and juicy peaches are advertised by small traders as originating from Sapa. Mrs. C., a small trader selling fruit at Hoa Binh market (District 5, Ho Chi Minh City), affirmed: “Peach sold in carts, street vendors are “fake” peaches, and mine is the main Sapa. brand. Those who sell peaches for less than 20,000 VND are not from Sapa, and I don’t know where the origin is. Sapa peaches must be big and round, ripe like this to be real.” The price of live pork has dropped sharply, the price of meat in the market has not been reduced yet In recent years, live hog prices have continuously decreased. At the beginning of May, hog prices were at their lowest level in a year and are forecast to continue falling. Currently, the price of live pork is purchased in the range of 64,000-69,000 VND/kg. Compared to the same period in 2020, the price of live hog across the country has decreased from 30,000-32,000 VND/kg. But the price of pork sold at markets and supermarkets is still high. Compared to the time when hog prices peaked in the same period last year, the decrease in supermarkets was not significant, only about 15,000-20,000 VND/kg. In traditional markets, the price of pork is currently at 120,000-160,000 VND/kg. Compared to the same time last year, the price of pork decreased by 25,000-35,000 VND/kg. Explaining the record drop in live hog prices, but the selling prices are still high, Mr. Nguyen Van Trong, Deputy Director of the Department of Livestock Production (MARD) explained, the reason is from slaughter to sales in Vietnam. Nam is still going through many intermediate stages. Each stage costs additional costs, leading to the finished meat reaching consumers without enjoying the desired price. Green mangosteen guts ‘fly’ to Hanoi, the ‘chat’ price is still expensive At this time, mangosteen begins to be in season. Besides the ripe red, sweet, and succulent mangosteen fruits costing from 45,000-80,000 VND/kg, the mangosteen with the green skin, crispy intestine, and slightly sour taste is sought after by many people. Green mangosteen flesh costs half a million dong/kg (photo: NT) Mangosteen when green is still a rare specialty dish, because the collection and preliminary processing takes a lot of effort. Moreover, because there is only one season each year, the price of this fruit is not cheap. Unpeeled green mangosteen costs from 80,000-95,000 VND/kg. Particularly, peeled mangosteen is extremely expensive, up to 480,000-650,000 VND/kg depending on the time. Because, you have to peel about 4-5kg of fruit to get 1kg of intestine. Electricity is in short supply, prices increase Sharing on Nguoi Lao Dong Newspaper, Mr. Truong Hoang Thanh, in charge of trading a system of electronics supermarkets in Ho Chi Minh City, said that most new model electrical products have increased in price by at least 3-5%, especially television increased sharply by 10-20%. Meanwhile, a representative of Media electronics company announced that all items have increased in price from 8-20%. Similarly, Mr. Le Xuan Hoan, General Director of Kangaroo Group, cited the price increase of components by 20%, copper materials by 50% and plastic by 20%… to explain the price adjustment plan. products add 10%-20% in the coming time. Meanwhile, the expected price increase at Viettronics Joint Stock Company is 10-30%. Manufacturers warn that the TV supply shortage will continue from now until the end of the year due to the impact of the global chip crisis. The reason for the shortage of electrical and electronic goods, the price increase is due to the 3-4 times increase in the cost of transportation and the 8-9% increase in the component price compared to last year. Hanh Nguyen (Synthetic)

Seafood products are sold at the market. Photo: Van Dung – VNA In these days, Hanoi is experiencing a peak heat wave, the temperature is around 40 degrees Celsius, even outdoors up to nearly 50 degrees Celsius. Therefore, food items intended to cool the body and ensure health are sold very well such as: crabs, clams, mussels, mussels, melons, zucchini, green vegetables, fruits… Stroll through the market at some traditional markets, local markets in Hanoi such as: Nguyen Cong Tru, Thanh Cong, Kim Lien, Doc De, Cho Hom – Duc Vien, Phan Huy Chu, Trai Gang, 8/ 8/ 3… saw that the products of field crabs, clams, mussels, conjoined shafts, fish… prices had increased slightly, not significantly, although purchasing power increased sharply. For green vegetables such as: nettles, jute vegetables, melons, cucurbits, water spinach, broccoli, etc., prices remained stable and did not increase. Ms. Nguyen Thi Thao, the owner of a seafood shop at Nguyen Cong Tru market, Hai Ba Trung district, said that the hot weather caused housewives’ demand to buy seafood and seafood, especially crabs, by 2-3 times times compared to last week. Although the purchasing power increased sharply, the price increased only slightly, currently at 150,000 – 180,000 VND/kg. At the traditional market system in the districts of Dong Da, Ba Dinh … these days, the price of wild crabs has increased from 25,000 to 30,000 VND/kg, currently ranges from 180,000 to 230,000 VND/kg. lower from 160,000 to 170,000 VND/kg, cleaned and minced crabs from 250,000 to 300,000 VND/kg. Seafood products also attract many buyers. Specifically, farmed clams cost from 20,000 to 25,000 VND/kg, mussels from 12,000 to 15,000 VND/kg, freshwater fish such as tilapia, persimmon, driftwood, carp, etc., range from 60,000 to 130,000 VND/kg. kg… This price remains the same as in previous days, there is no increase in price. People buy green vegetables at Phung Khoang market. Photo: Vu Sinh – VNA According to small traders, despite the hot weather, the purchasing power of food items to cool the body increased sharply, but the price increase was small or stable due to the abundant supply, green vegetables such as squash, gourd, etc. melon is in the harvest season, so the price does not fluctuate. Uncle Pham Thi Lien, in Lo Duc Street, Hai Ba Trung District said: “Early in the morning I often go to Nguyen Cong Tru market, fresh vegetables, fruits, seafood are plentiful and prices are almost stable.” Along with food items, the consumption of fruits is also quite strong. Small businesses selling fruit at Thanh Cong market, Ba Dinh district said that in the heat of the day, the consumption of watermelons and pears is twice as high as in normal days. Fruits such as oranges and grapefruits are selling very well. Consumption increased sharply but the selling price did not increase. Currently, watermelons are from 15,000-20,000 VND/kg, oranges are from 22,000-24,000 VND/kg, pomelos are from 23,000-25,000 VND/kg, litchi is from 20,000-22,000 VND/kg/kg. kg. The reason why fruit products do not increase in price is because the harvest is in progress and the people of the capital are joining hands with farmers in Bac Giang and Hai Duong provinces to consume fruit, a small trader explained.

Illustration. (Source: VNA) In these days, Hanoi is experiencing a peak heat wave, the temperature is around 40 degrees Celsius, even outdoors up to nearly 50 degrees Celsius. Therefore, food items intended to cool the body and ensure health are sold well such as crabs, clams, mussels, mussels, melons, zucchini, green vegetables, fruits… Stroll through the market in some traditional markets , people’s markets in Hanoi such as Nguyen Cong Tru, Thanh Cong, Kim Lien, Doc De, Hom Market – Duc Vien, Phan Huy Chu, Trai Gang, March 8… see the items crab , clams, mussels, conifers, fish… the price has increased slightly, not significantly, despite the strong increase in purchasing power. For green vegetables such as nettles, jute vegetables, melons, cucurbits, water spinach, broccoli… prices remained stable, not increasing. Ms. Nguyen Thi Thao, the owner of a seafood shop at Nguyen Cong Tru market, Hai Ba Trung district, said that the hot weather caused housewives’ demand to buy seafood and seafood, especially crabs, by 2-3 times. times compared to last week. Although the purchasing power increased sharply, the price increased only slightly, currently at 150,000-180,000 VND/kg. At the traditional market system in the districts of Dong Da, Ba Dinh… these days, the price of natural copper crabs has increased from 25,000-30,000 VND/kg, currently ranging from 180,000-230,000 VND/kg; the price of farmed crab is 160,000-170,000 VND/kg lower; cleaned, minced crabs from 250,000-300,000 VND/kg. Seafood products also attract many buyers. Specifically, farmed clams cost from 20,000-25,000 VND/kg, mussels from 12,000-15,000 VND/kg, freshwater fish such as tilapia, persimmon, driftwood, carp, etc. range from 60,000-130,000 VND/kg … This price remains the same as in previous days, there is no increase in price. According to the small traders though, it’s hot to buy items mua cooling food for the body to increase strongly, but the price increases little or stays stable because of the abundant supply, green vegetables such as squash, gourd, and melon are in the harvest season, so the price does not fluctuate. Uncle Pham Thi Lien, in Lo Duc Street, Hai Ba Trung District, said: “Early in the morning I often go to Nguyen Cong Tru market, fresh vegetables, fruits, all kinds of vegetables and fruits. Sea food lots and prices are mostly stable.” Along with food items, the consumption of fruits is also quite strong. Small fruit traders at Thanh Cong market, Ba Dinh district said that in hot weather, the consumption of watermelons and pears is twice as high as in normal days. Fruits such as oranges and grapefruits are selling very well. Consumption increased strongly but the selling price did not increase, currently watermelon is from 15,000-20,000 VND/kg, oranges are from 22,000-24,000 VND/kg, pomelos are from 23,000-25,000 VND/kg, litchi is from 20,000-22,000 VND/kg/kg. kg. The reason why fruit prices do not increase is because the harvest is in progress and the people of the capital are joining hands with farmers in Bac Giang and Hai Duong provinces to consume fruit, a small trader explained.

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.

Illustration. Image source: Internet Resources: 400g of chicken meat 500g zucchini. 1 ginger, scallions, coriander, seasoning seeds, spices. Wash chicken, cut into bite-sized pieces. Peel the zucchini, wash it, and slice it thickly. Marinate the chicken with seasoning, ginger, sugar, crushed red onion. Sauté garlic until fragrant, add chicken and stir-fry. Bring water to boil. Then add the zucchini, seasoning to taste. Turn off the heat, add some scallions, coriander and scoop out into a bowl to enjoy. Green pumpkin salad Illustration. Image source: Internet Resources: Zucchini: 250 gr; 1 carrot; Roasted sesame, roasted peanuts Ginger, chili, lemon: Just enough Herbs; Necessary seasoning, cooking oil. Making: Preliminary processing of ingredients: First, you peel the zucchini, then wash it with water and cut it into small strands or you can also use a specialized tool to plan it into strands. Put all the chopped zucchini into a small bowl, then put a little salt in the bowl and mix well by hand, squeeze and squeeze out the water to remove the unpleasant pungent smell of the zucchini. Prepare a pot of boiling water, put all the zucchini in the pot, then lightly peel, squeeze dry and set aside. With carrots, you also peel off the skin, then cut or grate into small, even lengths. Chilli washed, drained. Squeeze lemon juice. Ginger, after peeling, is washed with water, then chopped, then soaked in water to reduce the spicy taste, taken out and then drained. After picking herbs, soak them in a bowl of dilute salt water for 10 minutes, then take them out, drain the water, and then chop them. Mixing water: Put in a bowl a little sugar, monosodium glutamate, salt, lemon juice, ginger and fish sauce, beat the mixture. Put the carrots and zucchini in a large bowl, add the mixed water on top, add chopped chili, herbs, peanuts and roasted sesame, mix well and can be used immediately. Finally put the mannequin on a plate, sprinkle more herbs on top. Stir-fried zucchini with chicken gizzard Illustration. Image source: Internet Resources: 1 set chicken gizzard; Green zucchini: 200g Bean sprouts: 200gr Green onions, dried onions, spices, pepper: Just enough. Stir-fried zucchini with chicken hearts, delicious and easy to eat Making: First, wash the chicken gizzard, squeeze the salt thoroughly and then wash it several times with clean water. Cut into bite-sized pieces, marinate with 1 teaspoon seasoning powder and a pinch of pepper for about 15 minutes. Green zucchini, peeled, gutted, washed, sliced ​​thin. Bean sprouts washed and dried. Then, put the pan on the stove, add 1 tablespoon of cooking oil, saute the minced onion, then add the chicken gizzards and stir-fry, then remove to a separate plate. Continue to stir-fry the squash. When the squash is ripe, add the bean sprouts and stir-fry together, seasoning to taste. Quickly stir the bean sprouts and squash, then pour the fried gizzards into the same island, add scallions, stir until the onions are cooked, then turn off the stove. When serving, remove to a plate, sprinkle pepper on top for aroma if you like. Zucchini soup cooked with dried shrimp tôm Illustration. Image source: Internet Resources: 1 zucchini, 50 g dried shrimp. Green onions, seasoning, salt and sugar. Making: Peel the zucchini, wash it, and cut it into slices. Sliced ​​scallions. Soaked dried shrimp softened. Crush slightly then marinate with seasoning seeds, salt, sugar. Sauté onion, add shrimp to the island. Next, put the zucchini on the island briefly. Add boiling water to cook, seasoning to taste.

Lotus seeds contain many nutrients. For malnourished children, poor appetite, poor sleep, mentally unstable, eating lotus seed chicken porridge is extremely appropriate. This porridge has a sweet, fatty taste, so children will surely love it. Illustration. The method is also quite simple, you wash the glutinous rice and plain rice and soak it in water for about 30 minutes for the rice to bloom. If using fresh lotus seeds, remove the lotus heart to avoid bitterness. Wash green beans and soak in water for about 20 minutes. Chicken washed, boiled, shredded. Put rice, green beans, lotus seeds in and cook until the porridge is cooked, then scoop out into a bowl, add chicken, onions, coriander, and pepper to eat. Shrimp zucchini porridge On hot summer days, eating zucchini helps to cool down and reduce the harmful effects of the heat. Most children love to eat shrimp. This food is rich in protein, calcium and minerals, good for the development of children. The combination of zucchini and shrimp makes the porridge both nutritious and cool and attractive to children. First you clean the nest, remove the shell and chop it. Peel the squash, remove the intestines, wash, and slice thinly. Scallions, scallions are washed and finely chopped. Put the cooking oil in the pot, heat it up, fry the minced onion and garlic, add the shrimp shells and bring to a boil. Boil broth, remove foam and shrimp shells. Add the rice and cook until the porridge boils, then add the zucchini and cook until soft. Add shrimp meat and bring to a boil, then season to taste. Ladle the porridge into a bowl, add onions and cooking oil and mix well. Green bean brown rice porridge Mix brown rice and plain rice together and rinse well. Soak the rice in warm water for about 1 hour for the rice to swell. Bean sprouts washed. You put rice, bean sprouts, almonds, cashews in a pot of boiling water, then lower the heat. If the water in the pot is empty, you can add more water. When the rice is soft, add fresh milk and sugar and stir until the sugar dissolves. Then turn off the stove and enjoy. If the child is not used to eating raw, the mother can use a sieve or grind it.

Ms. Be said that from the beginning of May until now, people in her hometown have begun to enter the days of squash harvest. “My hometown is Vu Thu, Thai Binh. The whole district cultivates this type of squash a lot. Most of them are Hai Duong solid green squash varieties with high yield. This type of squash has a lot of pulp, is fragrant, and has a beautiful fruit design. In addition to being grown in the traditional way, Vu Thu people also grow squash on top of a truss, or horizontal truss along a sturdy concrete column. This type of squash is very good this year, but due to the complicated situation of the Covid-19 epidemic, traders from other places cannot go back to their hometown to take pumpkins to sell in other provinces. As a result, the price of squash dropped dramatically. “Currently the squash is in the harvest season, but there are no traders coming to ask for it. The gardens are no longer crowded with buyers and sellers, but deserted. Last year, the average selling price of pumpkin was 10,000 VND/kg. However, this year, when people switched to planting squash with higher efficiency than rice, the price of zucchini was only 6,000 VND/kg. The price of squash has never been so cheap,” lamented Be. This small trader commented, the green squash at the beginning of the season is sweet, fragrant and guaranteed to be a clean food. To support the consumption, every two days, parents and family members will transfer to Ms. Be 1-2 kilos of squash for her to help sell in Hanoi, at the price of 6,000 VND/kg. If they can’t sell, people just cut back home and pile up to eat. The rest in the garden had to accept damage. After harvesting, the copper quality in the house, the price dropped dramatically Because her house can be transported for her family, she has such a good price. Therefore, I hope everyone will support to rescue squash for Vu Thu and Thai Binh people. “The fruit has come to harvest time, but there is no trader asking to buy it, so the squash is piled up, or people bring it to the market to sell. retail price of 2,000-5,000 VND/kg hoping to recover some of that capital, even though 1kg can’t buy a sandwich. Many families here are trying to contact, find sources of income or ask acquaintances in the city to sell online,” said Be. According to her, every 2 days she sells about 1 quintal of zucchini. “Because of the pandemic, people order online a lot. Those who buy less are 5kg, those who buy more are tens of kg to eat gradually. Compared to going to the market to buy toads, this price is too cheap.” People buy it, slice it, and dry it Can make delicious winter squash tea According to a survey of PV, at the toad markets and wholesale markets in Ha Dong and Thanh Xuan, Hanoi, the price of zucchini fluctuates at 7,000-10,000 VND/kg. In addition to zucchini, pumpkin also dropped in price to only about 5,000-6,000 VND/kg. Ms. Do Thi Thu, a housewife in Kien Hung, Ha Dong has just ordered 20kg of squash for 120,000 VND today. She revealed that she bought squash to cook bone soup to eat gradually and make stir-fried squash, stuffed squash with meat. In addition, taking advantage of when squash is cheap, she makes squash tea to lose weight and clear heat. “Making green squash tea is easy. Just use clean squash, then collect it, cut it, and dry it for use. Every year, I make squash tea to use all year round, drink it with peace of mind. It’s better than having to buy squash tea online for up to 200,000 VND/kg without knowing the origin,” noted Thu.

Pumpkin is a good food for people with colitis (Illustration from the Internet) Note that vegetables should use the young part, remove the fiber, old and hard. Dishes should be mainly cooked in the form of steaming, boiling, and limiting frying and stir-frying. In addition, you should drink enough water. Foods that should not be eaten include grilled meat, fatty meat, grilled fish, fried spring rolls, black beans, white beans, onions, raw onions, potatoes, bamboo shoots, wine, beer, coffee, carbonated soft drinks. because these foods can cause flatulence and bloating. Also, do not eat foods with a lot of lactose such as cow’s milk, with a lot of sugar such as too sweet fruits, honey, sweet candies, because these sugars will cause bloating, gas and diarrhea. Avoid hard foods such as tendons, cartilage, head, neck, chicken wings, bamboo shoots, raw vegetables, peas, cowpeas, boiled corn, boiled beans, roasted beans…

Photo source: Internet Resources: Hock meat 500 grams Spices, pepper The pork hock meat chooses the hind leg that has a lot of mouse tenderloin. Rinse, drain. Mix 1 teaspoon of seasoning with ½ teaspoon of pepper, rub well into the meat, not rubbing the skin. Let it sit for 15 minutes. Roll the meat so that the meat is neat inside, the skin is out, the end is equal. Use thread or cotton tightly. Boil water, let the bundle of meat blanch over odors and impurities, rinse thoroughly. Continue to cover the meat with cold water and bring to the boil. After the meat boils for about 10 minutes, lower the heat and simmer for another 30 minutes, use chopsticks to try, skew the chopsticks and the meat does not produce pink juice. The meat is cooked. The time to boil the meat depends on how big or small the meat is! Take out the meat, soak it in an ice bath right away. Let it cool down, then put the meat in a sealed container, keep it from refrigerated for 2 hours or freeze for 45 minutes. This step will help firm the meat and increase adhesion. Stir-fried pork liver with melon Photo source: Internet Resources: Pork liver 100 gr Melon 300 gr Mushroom straw 100 gr Oyster oil 2.5 tablespoons Soy sauce 2.5 tablespoons Bean sprouts 100 gr Spices 30 gr (salt / sugar / pepper / monosodium glutamate …) Making: Peel peeled melon, choose fruits not to get old, they will be fibrous. Rinse and drain and slice to taste. Crushed garlic and minced. Clean bean sprouts, dry. The pork liver is washed with salt water, then cut into thin pieces to taste. Pass the pork liver briefly with boiling water for about 30 seconds. This helps the liver when frying will soften and not become black and clean. Take out the liver and drain. Marinate the liver with 1 teaspoon of oyster oil and 1/2 teaspoon of soy sauce and a little garlic for about 15 minutes to soak. Heat cooking oil, add garlic to non-aromatic, cook the liver for about 3 minutes to cook and then add melon with bean sprouts. The remaining seasoning can be reduced according to taste. Clam noodle soup Photo source: Internet Resources: 1 kg of clams 300 g spinach Purple onion 1 bulb Spices include fish sauce, salt, soup powder, and main noodles (if the main dish is eaten). Making: Clam purchased to bring out the shell, then soak in rice water once and water for about 30 minutes, leave clam open to remove sand. Onions peeled, washed and crushed. Spinach rinses each leaf and then shredded. Put the clams in the pan and boil until the water is boiling, all the clams open their mouths, then turn off the heat. Keep clam broth to cook soup. Pick up the clam intestines from the clam shell, then bring the clam intestines to stir fry with onions and a little fish sauce. Pour clam broth back into the saucepan and place it on the stove. When the water is boiling, add the spinach and the fried clams, boil them until they boil again, season to taste and then scoop the soup into a bowl. Since clams and spinach are two welded foods, you can eat them with a hot dish such as salted eggplant or pickled bamboo shoots to help keep your stomach from getting cold.

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

Sea mushrooms are quite new, many people do not know. If you first hear the name, many people will immediately think of a fungus growing in the sea. But in fact it is a familiar seafood of fishermen in the sea, delicious, crunchy and lumpy. Recently, sea mushrooms are actively sold on the “internet market”, many women are curious to buy them as a drink because they are quite new. Thanks to that, people trade off a few weights every day. The retail price of sea mushrooms is 220,000 VND / kg, while the wholesale price is 165,000 VND / kg. The people of Ha Thanh bought the fancy squash and brought them to cook The pumpkins have eye-catching shapes and colorful colors. Pumpkin is a nutritious fruit, available all year round at a relatively low price. Small pumpkins usually weigh about 1 kg / fruit, average 2-5 kg ​​/ fruit, some weigh up to 10 kg / fruit. In fact, many varieties of pumpkins are even weighing up to a few pounds. However, recently, the market has appeared super strange squash with different shapes and colors. Notably, these squash have a very small weight, from 150-300 grams / fruit. According to the seller, it is baby squash, originating from abroad, newly imported to Vietnam and cultivated as pumpkin. With its unique shape and unique color, pumpkins attract Ha Thanh people to buy and play, even though they are expensive, 5-10 times more than pumpkins. Someone spent millions of dong to buy this fruit to decorate it, then leave it for a few months when he was bored and brought it to cook. The fancy ‘innovative wax coconut coconut’ of a 25-year-old boy in Tra Vinh According to Lao Dong newspaper, wax coconut is known as one of the famous specialties in Cau Ke district, Tra Vinh province, but most of them are only sold in raw form, wrapped in a net. Recently, this specialty has been ‘put on’ a new look called “innovative wax coconut” thanks to the startup idea of ​​Mr. Nguyen Hai Au (25 years old, living in Cau Ke district). The process of creating ‘innovative’ waxy coconuts is not too complicated but requires a lot of work. The stages of peeling, peeling, creating base, polishing are all done by hand. According to Mr. Au, the beautiful form and the convenience of ‘innovative wax coconut’ will create a more delicious taste. In particular, users can reuse the spoon to make convenient widgets. Ancient tomb with floating old vein, fancy lump Mr. Nguyen Van Xuyen (Hau Giang) owns a mausoleum with a size of 4 people who can’t hold it. Different from the usual body of the mausoleum, this tomb has a very different appearance when there are many beautiful and fancy lumpy spots around the base. Ancient tomb of rare and precious (Photo: Dan Tri) “This root I spent more than 300 million to buy it from a friend … To many people this mausoleum is no different from an ordinary tree. But for those who know wood, the value of this tree. not trivial, because in the Mekong Delta, it is very difficult to see the original with such a mausoleum “, Mr. Xuyen said on Dan Tri Newspaper. Not only has an impressive appearance, but the inside of the steering wheel is also equally interesting. The body was completely hollow and could accommodate a single person. The wood fibers have a strange shape like stalactite in a cave. Porcelain garden has “1 no 2” in Sa Dec flower village Dong Thap newspaper said that over the past 20 years, with his passion for porcelain flowers, Ngo Dang Lam (living in Tan Thanh hamlet, Tan Quy Tay commune, Sa Dec city) has collected and owned dozens of terracotta plants, The value of each tree is up to hundreds of millions VND, forming a porcelain garden with “1 no 2” in Sa Dec Flower Village. According to Mr. Lam, in his garden there are about 30 porcelain stumps, all of which are Anh Duong porcelain, each tree is decades old. In which, there are 4 porcelain stumps with relatively symmetrical shape, each tree is more than 50 years old, the canopy diameter is more than 11m (about 6 new people embrace the crumpled tree), each tree’s height is about 3m. In particular, the porcelain plants here are also highly appreciated by the floating roots of the pots with very fancy shapes, especially these porcelain trees are always full of flowers, creating more attraction to the viewer. Unique communal house from the smallest mahogany wood in Vietnam Dinh Huu Bang (in Huu Bang commune, Thach That district, Hanoi) is not only famous for its precious relics but also for its special artistic architectural value. Village communal house from Vietnam’s smallest mahogany The house of artist Phan Lac Hung (67 years old) is right next to the communal house, so his whole life has been attached to this ancient temple. He always holds in his heart a special love for the communal house. That sentiment prompted him to implement the “micro version” wooden house model Huu Bang. He spent 5 years conceptualizing and crafting models of ancient communal houses with high precision, delicate details. Mr. Hung’s wood and aluminum work has reached a level of sophistication that is nearly 80% of the original version from the smallest details. Many people asked to buy the works at high prices, but Mr. Hung said he would not sell. Turn palm leaves into beautiful and strange pictures According to Dan Viet Newspaper, an artist in the Bay Nui region, An Giang province has turned what seemed to be very trivial, jaggery leaves, into vivid, colorful art paintings, enriching the art line. , loved by customers nationwide. That is artist Vo Van Tang (78 years old, living in Nui Sap town, Thoai Son district). The palm tree is a typical tree in the Seven Mountains region. But before that, Mr. Tang as well as many tourists only knew that jaggery is a culinary specialty because palm juice, rice has a very special taste. Since learning about this plant, Mr. Tang is very interesting to know that the palm leaves are not damaged and the leaves are not damaged by termites and rodents. When discovering the miraculous use of jaggery, Mr. Tang explored and used it as materials for composing pictures and pictures. Mr. Tang shared, he drew over 200 types of palm paintings with all different models, including themes of Uncle Ho, Uncle Ton, village landscape paintings, animal paintings, … The famous product is the painting of Uncle Ho’s will, reaching the Guinness Vietnam record. Up to now, he has produced tens of thousands of palm leaf pictures. Mr. Tang’s jaggery line is rated 4-star OCOP product rating. Hanh Nguyen (Synthetic)

Heart porridge is a suitable choice for children of weaning age. Mothers can feed their children this porridge 1-2 times / week so that their children can easily absorb nutrients and ensure their children’s menu is more plentiful. Heart porridge can be cooked with many kinds of vegetables to create attractive flavors such as: green vegetables, onions, sweet potatoes, carrots, vegetables, pumpkin, zucchini, melon, beets … Heart congee can be combined to cook with many different vegetables. (illustration) How to cook heart porridge for babies to eat deliciously, not fishy The secret of delicious heart porridge for babies starts from the mother needs to choose the freshest ingredients. The freshly purchased heart meat needs to be prepared by washing it with dilute salt water several times to remove the fishy smell. Then cut the meat into thin pieces, marinate with a little spices for 15 minutes. Scramble onion with a little oil to make it aromatic and stir-fry the heart meat. Depending on the child’s ability to chew and swallow, mothers can continue to mince heart meat or puree when cooked with white porridge. Instructions for cooking pumpkin heart porridge Resources : non-glutinous rice, glutinous rice, pig heart 30g / 1 serving, pumpkin 30g / 1 serving, cooking oil, fish sauce for children. Pay attention to the amount of heart meat and vegetables when adding to your child’s porridge. Making: Glutinous rice and non-glutinous rice after being cleaned, put in a pot with the same amount of water simmered into porridge. Preliminary processed pork heart, stir-fry it as the above instructions. Then mince or puree. Pumpkin peeled hard, cut into small pieces, then boiled / steamed until soft. Use a spoon to puree the squash. Scoop white porridge into a pot of milk, you can add a few small spoons of boiling water if the porridge is too thick. Add the heart meat and pumpkin and mix well. When the porridge is boiled, turn off the heat (all the ingredients are cooked so there is no need to boil it too long), pour the porridge into a bowl, season with oil into the porridge bowl, mix well. When the porridge cools, let the child use it. * Note: You perform the same way to cook heart porridge with other vegetables. In addition, with older children can add scallions and coriander to make the porridge more delicious.

This time is in the season of pumpkin harvest, although it has a high yield, from 1.5 to 2 tons / ha, however, compared to the previous time, the current price of squash is very low. Previously, each kilogram of pumpkin people sold in the field was priced from 10,000-15,000 VND / kg depending on the quality but only 3,000-5,000 VND / kg.

Due to the low price of pumpkins, people only dare to harvest in moderation. Photo: Tien Dong

Ms. Nguyen Thi Giang’s house, Hoi Lam hamlet, Cam Son commune, this year planted more than 3 sao of pumpkin, although it did not take too much care, but like other spring vegetables and fruits, this year squash the price is very low, only 3,000 VND / kg. Sometimes even lower, traders try to force prices, so people only harvest small.

For each pumpkin pole, the cost of seed and fertilizer costs nearly 1 million VND, not to mention the care and hiring of the harvester. Currently, due to the low price of pumpkins, farmers face many difficulties. Photo: Tien Dong

Mr. Hoang Manh Ha, chief hamlet of Hoi Lam hamlet, Cam Son commune, said: The whole village of Hoi Lam has about 50 pumpkin growers, this is a highly productive pumpkin variety, the time from planting to harvest is 3. month. Mr. Ha’s family also produces 3 sao, the cost of seed and fertilizer for each pole is nearly 1 million VND, not including the care for 3 months and the cost of hiring the harvester. If the price of squash is stable, each pole also gives an income of nearly 10 million VND. However, recently, the low price of squash makes farmers very difficult.

Mr. Ha said that, due to the longer time for pumpkins to stay in the field than other crops, when the price of pumpkins is low, farmers can harvest them in moderation to wait for higher prices.

People have finished harvesting pumpkins and gathered along National Highway 7A. After that, traders will come to buy them. Photo: Tien Dong

Mr. Dang Dinh Luan – Head of the Agriculture and Rural Development Department of Anh Son district said: Usually at the beginning of each crop, the purchasing establishments still ask about signing offtake contracts with farmers, but due to low contract prices. Therefore, people do not agree but accept the market price.

Regarding the planning issue, Mr. Luan said that the district also now has a plan for vegetable growing areas on the land, and regularly provides technical guidance to farmers, thereby gradually improving production efficiency. bring higher income on the same area than before.

To have a delicious stir-fried melon, you must first choose fresh green melon fruit. Fruits with yellow or dark green peel are old melon. In addition, using your hand to press lightly, you can see soft crispy melon. Should not choose wilted fruit, when cooked, it will not be delicious.

To keep the fried melon in its beautiful green, after peeling, washing and slicing, you let the melon soak in dilute salt water for about 5 minutes.This step is very important to prevent the process of adding or blackening the fruit. . Therefore, when cooking, sisters should add this step. This is also a way to help remove water in the fruit.

In addition, when stir-frying, you should add a small white vinegar. Add vinegar to keep the melon green.

Illustration.

How to make zucchini fried with garlic

Resources

• Melon: 1 fruit

• Dry garlic: 10gr

• Fish sauce, salt, seasoning powder, vinegar, cooking oil, cilantro

• Making:

• Melon peeled, sliced ​​to taste, soaked in salt water.

• Crushed garlic without aromatic oil, put melon in, season with spices to taste.

• Fry in high heat, stir quickly.

How to make fried melon and bean paste

Resources:

1 melon

2 strips of scum beans

10g dried shrimp

3 garlic cloves

4g of salt

15ml oyster oil

Cooking oil

Making:

• Take peeled, cut pieces to taste, cut bean paste to taste and soak in water to soften; washed and soaked shrimp; Peeled garlic, minced.

-Put a little oil into the pan. When the oil is hot, add the garlic to the fry. Add shrimp to the island until it is ripe.

• Add soft soaked bean scum into the island and pour the amount of water into the lid to boil. Then add a little salt, oyster oil to the island to absorb spices.

• Pour the melon into the island, cook for about 1 minute or until the melon is ripe.

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

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

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

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

Full of country feet but everyone looks craving.

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

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

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

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

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

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

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

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

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

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

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

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

Resources:

– Crab field: 1kg

– Spinach: 100 grams

– Jute: 100 grams

– Melon: 100 grams

– Onions: 4 bulbs

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

Note:

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

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

How to make crab and filter meat

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

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

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

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

– Chopped purple onion to separate.

How to cook crab soup

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

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

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