– Durian meat: 300g. – Coconut milk: 200ml. – Fresh milk without sugar: 250ml. – White granulated sugar: 100g. – Vanilla essence: 1 tsp. – Fine salt: 1 teaspoon. Durian is an addictive fruit for many people with a passionate aroma, seductive sweet taste (Photo: Viet Bao) 2. How to make durian ice cream Step 1: Wash the blender and then put the durian rice into a puree, then add fresh milk, vanilla, and salt to the mix. Step 2: Put coconut milk and sugar in a small pot and put on the stove to boil. While cooking, remember to use a spoon to stir all ingredients together, until the sugar is completely dissolved, then turn off the heat. Step 3: Mix the two parts of the mixture made in step 1 and step 2 in a large bowl. Then, you pour the ice cream mixture into each small ice cream mold or large box and put it in the freezer for about 7-8 hours to be able to eat. Step 4: When enjoying, you can scoop durian ice cream into round balls, decorate with waffles or desiccated coconut as you like to make the ice cream more eye-catching and delicious. Delicious, attractive durian ice cream. (Photo: lamkem365.com) 3. Some notes when making durian ice cream Durian is a popular fruit in Vietnam, especially in the southern provinces. However, at present, many types of durian are injected with stimulants, soaked in chemicals to have a beautiful appearance and sell at a high price. Therefore, you need to be careful to buy natural ripe durian, ensuring safety. Ideally, you should buy durian at reputable fruit sales. In addition to making ice cream, durian is also used as an ingredient for sticky rice, tea… The finished product of durian ice cream is to have a light sweet taste, with the typical taste of durian combined with the fatty taste of milk, the aroma of coconut milk and vanilla. Above is a guide on how to make simple but delicious durian ice cream at home. Good luck! Phuong Anh (Synthetic)

Walking around social networks for a few hours, you can come across a series of photos showing off the Doan Ngo Tet offerings posted by many members on food forums. Vu Thanh Hoan’s account shared an offering tray with all the traditional dishes such as gio honey cake, sticky rice wine, summer fruit… “Because the house has utensils for display, the arrangement of the offering tray is for me. it doesn’t take long,” the account owner shared. Photo: Vu Thanh Hoan. The arrangement of food in beautiful, synchronized dishes is how Nha Trang Nguyen’s account makes the offering ceremony on the 5th day of the 5th lunar month more attractive. According to the tradition of each region, the tray of offerings on the occasion of the Lunar New Year is different. In Hanoi and some northern provinces, sticky rice wine, especially Cam sticky rice wine, is an indispensable dish. Photo: Nha Trang Nguyen. Despite their busy lives, many young families still keep their customs during traditional holidays and Tet. Nguyen Minh Trang shared: “Due to a short time, I ordered sticky rice wine, banh gio, banh chung and lotus flowers. The fruits I bought were available from the previous afternoon.” Photo: Nguyen Minh Trang. The offering tray is simple but has all the basic dishes of the Thanh Tra account neatly displayed in a bamboo tray. Lotus tea is a dish that this reader added to the offering tray. This tea has a cooling effect, cooling in hot days. Photo: Thanh Tra. Reader Le Hong shared a photo of all traditional dishes with a beautiful layout. Most families often choose lotus flowers to display on the altar on the 5th day of the 5th lunar month. The skillfully arranged lotus flowers and dishes show the meticulousness and meticulousness of the housewife. Photo: Le Hong. The decent offerings of readers Thu Hien shared on her personal page received many compliments. Housewives do a great job and spend a lot of time preparing and arranging balance, harmony in color and layout, making the tray more attractive. Photo: Thu Hien Thba. Fruits, sticky rice wine, and banh gio are familiar dishes chosen by families to offer to ancestors on the Day of the Dragon. Not too fussy, the offerings of Hoabachhop account are chosen by many social network users to follow. Photo: Hoabachhop.

Carolina Reaper chili This is the hottest chili pepper in the world. This chili was first found in the state of South Carolina so it was named the Carolina Reaper chili. Chili peppers are both spicy and have a unique fruity flavor. Trinidad Moruga scorpion chili This is the second type of hot pepper. The Trinidad Moruga scorpion pepper is a variety of ornamental chili pepper native to the Moruga region of Trinidad and Tobago. Trinidadian chocolate scorpion chili This is another hot pepper in the world. Trinidad chocolate scorpion peppers for sauces and BBQ. Chilli Bhut Jolokia Also known as Holy chili. Bhut Jolokia is elongated, 4-7 cm long and has wrinkled skin. According to the Indian Defense Research Laboratory, the spiciness of the Bhut Jolokia chili is 855,000 SHU. Naga Morich Chilli This chili is native to Bangladesh and wrinkled like the Bhut Jolokia chili. It is smaller in size and has external veins. According to experts, Naga Morich peppers have less earthy flavor than Bhut Jolokia peppers. Red Chili Savina Habanero In the Guinness Book of Records, this chili was the hottest chili pepper in the world from 1994 to 2007. The spiciness of chili peppers ranges from 350,000 to 850,000 SHU. Scotch Bonner chili This is a type of chili that is harvested mainly in the Caribbean islands and in Guyana. This chili is used to flavor many different dishes and is often used as a hot sauce and condiment. Manzano chili Manzano peppers are harvested in Peru and Bolivia. This chili has a distinctive red color and is much more meaty than other chili peppers.

Flowers 5. Of the many memories, perhaps I remember the most is the Dragon Boat Festival which takes place on the 5th day (May of the lunar calendar). Before and during that New Year’s Day, my hometown was busy celebrating the Lunar New Year. “April measuring beans to cook tea / Eating Tet Doan Ngo returns to May”. When I was a child, I had spent countless New Year’s Eve of my life and it seems that I had an appointment, when everywhere in the village were busy worshiping the 5th with their own customs, it was also the time of “flowers of the 5th”. in my hometown blooms with bright red. Looking through the flower like a red firework is exploding in all directions, the surrounding is like needles sticking out. From a distance, the whole flower has the shape of a bright red urchin that looks very strange. When you come closer, you will see that each petal is very pretty with a small, soft round shape that has contributed to making the space of my village become warmer and more special. Summer in my hometown is really a red season because of the family, the people who grow “Mong 5 flowers”. The shape of this flower is so special that you cannot mistake it with any other flower. If you see it even once, you will surely have a deep impression that is hard to forget. Hoa Mong 5, my hometown, seems to have an invisible power to hold my soul. Every time I return to the village, the feeling of being both familiar, new and interesting keeps me fascinated. The scent in the village of worshiping on the 5th is like the scent of incense, the smell of ripe fruit mixed with the smell of ash cake, the smell of sticky rice, the smell of duck meat, the smell of the pot of water with Quang noodles… each scent “changes” and then returns to the stream. endless flow of time. Only my love for the village, my family, the village is more and more burning every day. And my view of my village, about the scent of the 5th day is more and more ecstatic, a little more poetic with the color of the red May 5 flowers, with the fragrant leaves of the 5th, with my old friends who came to school today. the hood has turned up the color of smog… I still remember vividly, along the village road when I was in middle school, there was a whole region of nostalgia. Every season the 5th flowers bloom, the whole road is covered with a bright red color. For schoolchildren like us, every season when the flowers bloom on the 5th, the road to school turns into a fairy tale world. With just those simple flowers, I and the children in the village have many new games. The girls use the petals to form necklaces, bracelets or bunches like wedding flowers and then play the game “bride and groom”. The petals of the 5th day were arranged by our children for the fireworks competition scene very beautifully… Banh ú ash, a dish on the 5th. During my lifetime, my grandfather said that the 5th flower is a flower named Hong hydrangea, a herbaceous plant with a soft and spongy stem. In particular, this flower is developed from a tuberous root that is quite similar to an onion. The tubers of the red hydrangea are pale green with many purple spots. This is a flower that is loved by many people because of its perfect round flowers that are very attractive. The stamens of the hydrangea rose have a beautiful yellow anther. Unlike many other flowers, hydrangea flowers only bloom once a year and can keep fresh for 5-10 days. Usually, depending on the annual weather, the 5th flower around April to June is the time to bloom. But flowers bloom the most on the 5th day (Doan Ngo New Year). That’s why the hydrangea is also called the 5th flower. The most memorable thing is that in Quang Nam, my hometown has the custom of drinking “5 leaves”. “Language 5” was cut by the people and my mother about a week before the Lunar New Year at the edge of the forest, howling, the fence… such as leaves, ballast wire, scratched grass, perilla, five houseplants, feathered butterflies, silver butterfly … dried or bought in the market. In the countryside market, about 15 days before the 5th, there were people selling this type of leaf because many people cut the “5 leaves” to sell and save for drinking. The juice of “Mang 5 leaves” is dark yellow, very fragrant, because most of the leaves contain a lot of essential oils. Maybe, the 5th day eats a lot of things, so the “5th day leaves” drink to ease digestion, prevent fullness and bloating. When I was a child, when the sun was shining at noon on the 5th, my father brought out a basin in the middle of the yard, then caught a lizard (usually with a broken tail) put it in a pot, the lizard swam a few times and then released it, Take a towel dipped in water to wipe my eyes and face so that I can be smart and bright in the future? I don’t know what kind of lizard it has a sixth sense, but on the 5th day it’s hard to catch, they all go into hiding. To have lizards, people catch them a few days before the 5th. However, some people think that doing so is sacred? Today, every year on the Lunar New Year, we remember the ash cake, sweet tea, drink “Mong 5 leaves”, watch the flowers of the 5th day… Our hearts are sad when we recall the sweet memories of our childhood, being able to live our lives. cozy under the roof of the family, especially during the Lunar New Year in the countryside of Quang with the lizards “broken tail” wading in the water. And every summer, the 5th flower season blooms red in the sky and countryside, in a region of nostalgia, I turn the pages of my childhood memories with an indescribable wretchedness for the season of May 5 flowers.

The items serving the Tet holiday market are quite rich and diverse, but there are no buyers. On June 14 (May 5 of the lunar calendar), recorded at Thu Duc markets, Phuoc Long B market, Hiep Binh Phuoc market (Thu Duc city), Ben Thanh market (District 1)… fruit markets on the occasion This year’s Dragon Boat Festival is quite diverse. Small businesses prepare carefully, import goods early with a variety of fresh and eye-catching fruits. Prices of fruits are not much different from weekdays. Specifically, lychee 35 – 40,000 VND/kg; mangosteen 60 -70,000 VND/kg; longan cage 80,000 VND/kg; dragon fruit 15 – 20,000 VND/kg, rambutan 20 – 25,000 VND/kg… Fruits and vegetables serving the Lunar New Year market in Ho Chi Minh City are quite rich and diverse. Nguyen Thi Le, a small trader at Thu Duc market, said that this year the epidemic was continuous, so she did not dare to import goods to sell for fear of low purchasing power. Last year, on the days of preparing for the Lunar New Year, she imported about 500-700 kg of fruits for sale, but this year, Ms. Le only dared to import about 300 kg of fruits. However, selling all day yesterday 13/6 and this morning June 14, there are still many goods. The reason is that because Ho Chi Minh City is implementing social distancing, people are less likely to go to the market to shop on the occasion of the Lunar New Year. Every occasion on the occasion of the Lunar New Year, besides the fruits of glutinous rice wine, the offering tray of Ho Chi Minh City people also has an indispensable product that is ú ash cake. This type of cake is sold quite a lot at traditional markets with prices from 50,000-150,000 VND/dozen depending on the type of filling. In addition to fruits, fresh flowers are also items that customers choose to buy a lot during the Lunar New Year. According to small traders, this year because of the epidemic, flowers imported to the wholesale market are not much, the price of flowers today is also higher than before by 5 – 10,000 VND / bunch depending on the type. Specifically, yellow chrysanthemum flowers are priced at about 25,000 VND/bundle; auspicious 40 – 50,000 VND/bundle, 5,000 coins/cotton; lilies 70-100,000 VND/bundle (10 flowers)… Meanwhile, typical items serving the Doan Ngo New Year market such as: ash cake, little cake, water drifting tea, etc., although sold quite a lot, the purchasing power is not high because of the impact of the COVID-19 epidemic. . Although there were few buyers, compared to last year, the prices of these items were also adjusted to increase because the source of goods to the market was not much. Specifically, the price of ash cake with a retail filling is 10,000 VND/piece, and the price of bun without filling is 5,000 VND/piece. According to small traders at Phuoc Binh market (Thu Duc city), the price of banh ú this year has nearly doubled compared to last year. For banh ú with 100,000 VND/dozen fillings, 12 pieces are wrapped in dong leaves, while bamboo leaves are cheaper, only 50,000 VND/dozen. In addition, this year, small cakes do not appear, the reason is that due to the ban on mass gatherings, bakers cannot pack small cakes because it requires a lot of people to make them. In Ho Chi Minh City, Bac Giang lychee products are sold quite a lot, but there are also no buyers because people are tightening spending during the epidemic season. According to folk beliefs, Tet Doan Ngo (May 5th of the lunar calendar) is a Tet holiday that “kills insects”. Tet Doan Ngo has the custom of eating sticky rice wine (for worms in drunken people) and then eating sour fruit (to kill dead insects). Therefore, sticky rice wine, ú ash cake and fruits… are indispensable offerings on this day. According to small traders, the situation of buying and selling on the occasion of the Lunar New Year is quite slow this year. Due to the epidemic, people have limited spending and tightened shopping because employees are being temporarily laid off and rotated, leading to a decrease in income. This year, the price of fruit products did not increase to stimulate people’s shopping demand. The price of fresh flowers in Ho Chi Minh City only increased slightly because the supply of flowers from the provinces to Ho Chi Minh City decreased sharply due to the impact of the epidemic. Many people take advantage of going to the market early in the Lunar New Year, and both sellers and buyers follow the principle of wearing masks to prevent epidemics. All kinds of ash cakes, little cakes, water drifting tea… are being sold at the markets. The meat stalls only sold out more than usual, but there was no sudden increase. Seafood products are also not crowded because Ho Chi Minh City is implementing social distancing to prevent epidemics.

Transporting anchovies from the boat to the truck at the back yard of Mui Ne, Binh Thuan province Fisherman Tran Van Dat, who specializes in anchovies, is with his boatmates moving nearly 1 ton of anchovies to shore. Inside, traders and transport vehicles are waiting. Mr. Dat said that in the past 10 days, anchovies were abundant throughout the sea of ​​Mui Ne, so not only he but also many friends’ boats had a good harvest. “This is the 3rd trip in the men’s season. The previous two trips, each trip was 7-8 quintals. In general, the fish this year caught very well, the fish was big, the traders liked it” – Mr. Dat shared his joy. Dat fisherman moves anchovies from the basket to the shore This year, the anchovy season at Phan Thiet – Binh Thuan fishing grounds and the southern sea area started to flourish from the beginning of June, with a fairly high yield. The production of anchovies so far by fishermen in Mui Ne ward and Phan Thiet city has generally increased sharply compared to previous years. Anchovies are picked up by traders as soon as they come ashore Bustling scene at the back beach of Mui Ne After the fish is purchased, the truck is transported directly to the steamer, salt and fish sauce establishment The output is high, the purchase price of anchovies this year is quite stable. In Mui Ne ward, each basket of anchovies (25 kg) is purchased by traders for around 250,000 VND. Particularly for delicious, large, fresh fish used for drying, there are places to buy nearly 300,000 VND / basket. Grade 1 anchovies are sold for 300,000 VND/basket for drying Phan Thiet waters have up to 3 popular types of anchovies, including: white striped anchovies, black striped anchovies and mouth anchovies. In which, anchovies after drying are priced at over 200,000 VND/kg. In the photo: White striped anchovy has just been caught in Mui Ne Not only being dried for export, anchovies in Binh Thuan are also the main raw materials for salting fish sauce. The profession of making fish sauce anchovies in Binh Thuan has a history of development for more than 2 centuries and the product has been present in almost all regions of the country. After being transported from the sea, anchovies are mixed in a certain ratio with grain salt and put in a jar (Khanh) to salt them. In addition to salted fish sauce, grade 1 anchovies are steamed, then dried and dried for export With the fishing season, the stable selling price helps fishermen to be excited and push to go out to sea to exploit in the next trip. Mui Ne fishermen load rocks from the shore onto a basket to transport to the boat, preparing for the next sea trip

Surveying a round of markets in Ninh Kieu district, this year, despite the impact of the Covid-19 epidemic, buyers of the Doan Ngo New Year festival did not decrease much. Prices of some indispensable dishes in the offering tray such as flowers, fruits, rice wine, tea… also increased slightly by 10-20% compared to weekdays. Chrysanthemum flowers cost from 20,000 – 30,000 VND/bundle, lily 60,000 – 70,000 VND/bundle; kinds of water drifting tea from 20,000 to 50,000 VND/box. However, there are still some customers who choose to order food offerings to ensure quality, such as this year, many people choose moringa tea made by artisan Le Thi Be Bay. Drifting moringa tea brings a novelty to diners on the occasion of the Dragon Boat Festival. According to artisan Le Thi Be Bay, in Con Son, Binh Thuy district, Can Tho city, moringa is a plant rich in nutrients, good for health, especially contributing to stabilizing blood sugar, lowering cholesterol, preserving blood sugar and protecting health. liver guard. The need to “eat to be healthy” is becoming more and more popular, so I have creatively combined moringa powder with separated rings, creating a dish of moringa floating tea to match the market trend. In the past, moringa has been tested to make Tet cakes and little cakes and this time, it has also received many positive feedbacks. On the occasion of the Lunar New Year, more than 1,000 tablets (5,000 VND each) were delivered to customers. Drip tea is a sweet dish, so adding moringa will make the dish more balanced in nutrition, creating a new taste and color. “On the 5th of May, the Lunar New Year, people often have the habit of offering tea for a square year, to create sweetness for the rest of the year, on this occasion I cook moringa tea to serve people. . During the epidemic season, people tend to buy goods to their homes, not going to cafes, so the sales volume is also stable”, Artist Le Thi Be Bay added.

Ms. Dam (Thoi Ninh area, Thoi An Dong ward, Binh Thuy district) is wrapping coconut leaf cake. Salted pork skin cake, also known as salty cake, is created into various types of flatbreads, vegetarian cakes. According to Ms. Loan, making savory pork skin cakes is not difficult, but you must have your own secret to make the cake crispy, chewy and have a characteristic fatty taste. To have a delicious pork skin cake, the main ingredient is rice flour; The filling is made from cassava root, red radish and dried shrimp. And an indispensable ingredient is coconut milk, which contributes to making the cake more flavorful, fatty and fragrant. Currently, when technology develops, many bakers switch to electric ovens, but Loan still maintains the method of manual steaming, pinching with rice husks to adjust the temperature accordingly. Every day, Ms. Loan steams about 150 salty pork skin cakes, priced at 3,000 VND/piece, with dried shrimp filling; 2,000 VND/piece for flatbread and cake filled with cassava, red radish. Ms. Loan said: “Every day, I sell salty pork skin cakes with other dishes, such as silkworm cakes, wet cakes, etc. Depending on the number of orders from customers, I increase or decrease the number of cakes.” For most folk cakes, although the ingredients are easy to find, it also requires a lot of care and ingenuity of the workers to produce eye-catching and delicious batches of cakes. Huynh Thi Ha’s family, commonly known as Ms. 3 Dam, 65 years old (living in Thoi Ninh area, Thoi An Dong ward, Binh Thuy district), making coconut leaf cakes has helped her family “eat well, made” over the past 14 years. Ms. Dam said that, when she was a girl in the countryside, everyone knew how to make cakes, because they were taught the craft by their grandparents and learned from neighbors. While quickly wrapping the cakes, Ms. Dam shared: “I can pack 17 cakes for 1 kg of sticky rice. To get a delicious, fragrant coconut cake, you have to go through many stages. First buy a plant (coconut leaves) used to wrap the barrel of the cake. Glutinous must choose to buy new sticky rice to stir-fry, squeeze coconut milk and mix it with coconut carcasses, add salt, sugar, and beans. To make the cake, must cook green beans, cut ripe bananas. After all the preliminaries were done, I started wrapping the cake.” Every day, on a small bicycle, Ms. Dam only sells coconut leaf cakes around the area of ​​Thoi An Dong market. Her cakes sold quite well, by 6 a.m. sold out. On average, she packs over 100 cakes every day, both retailing and removing termites for 5,000 VND/piece; minus expenses, she made a profit of over 120,000 dong. Particularly on holidays and Tet, neighbors come to her to order a package of Tet cakes. Although the money is not much, it also helps her to live with the profession, satisfying her desire to preserve the taste of country cakes. Currently, with the pace of urbanization, many types of cakes have been born, meeting the increasing tastes of customers, but folk cakes still have a certain place in the market, helping many small business households to earn income. stable input. Through the skillful hands of artisans, the folk cakes are more delicious, rounder, and converge the essence of home products.

This is also the occasion that Duc Viet Food continues to bring to market many high-class sausage products – the original flavor of the famous German sausage line served at home to fight the epidemic. Fast, convenient and full of nutrition. Besides the familiar high-end sausage products that have captured the hearts of consumers for decades such as: Berlin Sausage, Countryside Sausage, Nurembe Sausage, Member Sausage, Beer Garden Sausage… now also have other products such as: Kielbasa Sausage, King BBQ Sausage with 5-star quality. The common feature of Duc Viet’s high-class fresh sausage line is that it is made from imported natural pig intestines, not collagen artificial intestines. So when we eat it, we will see a crispy but not very characteristic chewy taste. It is then stuffed into the main ingredients of raw ground pork or beef mixed with premium spices imported from traditional Germany. Depending on the type of sausage, the mixing of spices is also different to create a special and different flavor. All products have been changed to a luxurious and eye-catching new identity packaging. Showing the level of the famous fresh sausage product line of Duc Viet. A segment that many other products on the market today cannot match. Sausages are produced on a closed modern production line and have been steamed. Consumers only need to steam hot or fry, bake over low heat for about 2-3 minutes when the product is full of flavor and can be eaten. Served with chili sauce, ketchup, mustard, bread, shrimp noodles.

This year, due to the complicated situation of the epidemic, people limited going out. Therefore, the items served to worship the Dragon Boat Festival become popular on the online market. Survey on social networking sites, offering trays for sale online with a full range of dishes such as: Glutinous rice, sticky rice, flowers, fruits, gio cake, ú cake, betel nut, areca, votive paper…. Each tray The price ranges from 150,000 to 1.5 million VND. A shop providing online food service said that during the Lunar New Year this year, the number of customers ordering delivery skyrocketed. “Up to now, my store has received more than 500 orders, 4 times more than usual. Employees have to work non-stop to make orders for customers,” said Ms. Bang Giang, a store representative. . This year, the number of customers ordering delivery of offerings on the occasion of the Lunar New Year has skyrocketed. Photo: Comida Ngon. At the store, the incense-burning tray for the Lunar New Year has a full price, the highest is a special ceremony tray of 1.5 million VND. This ceremony includes: 2 sticky rice wine, VIP plums, rambutan, 13 lotus petals folded, 30 yellow orchids, 3 lily branches, 7 branches of areca flowers, 100 grams of jasmine flowers, 3 Buddha’s hands coming in. 45 cm high quality bamboo mat. In addition, the store also retails offerings for customers to choose from. “I didn’t expect this to be a very popular feast for customers on this year’s Lunar New Year at my store,” said Ms. Giang, adding that for late-order customers, the store had to refuse orders because it was too crowded. According to her, the reason why the high-end set costs millions is because of the sophisticated design, details and structure of the ceremony tray, which is also different, including a variety of carefully selected expensive fresh flowers such as: Royal orchid, lotus mandarin, jasmine. , lily … are decorated and presented with alternating colors. The manual sentences are very time consuming, such as lotus connection, arrangement. Similarly, Ms. Nga (Thanh Xuan, Hanoi) said that this year’s Doan Ngo Festival, she sold more offerings of all kinds of dishes with fruits and sticky rice wine, customers only need to display them on the altar to burn incense. “Depending on the area, the offering tray changes, but there are indispensable dishes such as glutinous rice wine, fruit, banh gio or banh ú…”, she said. At her shop, a tray of offerings costs 150,000 VND, including: Cam sticky rice wine, female sticky rice wine, 3 lotus flowers with folded wings, small bunch of litchi, plum plum and areca flower branches. In addition, Ms. Nga also retails each item for customers to choose from. A simple offering tray costs 150,000 VND. Photo: TL According to her, customers must book in advance so that she can prepare the best and freshest quality flowers, cakes and fruits. “Customers buying offerings these days are not only interested in quality but also in appearance. The incense burner must be full of fruits and beautifully decorated,” she said. To date, she has received about 200 orders, some received yesterday, some received on 5/5. “Three days, I have to mobilize more people to make delivery on time for customers to order,” she said. In fact, due to the complicated situation of the epidemic, people limit going out, so buying offerings online has become popular with many consumers. Normally, in previous years, Ms. Thuy (Tan Binh District, HCMC) would go to the market to buy each item for display, but this year, during the stressful epidemic season, afraid to contact others, she ordered an online offering tray at a low price. 550,000 VND. “A full offering ceremony has sticky rice wine with yellow flowers, sticky rice wine, rice cakes, lotus flowers, peonies, lychees. The shop delivers to your door, full of offerings than you can prepare yourself,” she said. share.

Clip The pancake village is busy on the occasion of the Lunar New Year During the Lunar New Year, banh xeo is a traditional delicacy that many customers are interested in. In Cao Lanh pancake village, there are many places to sell cakes from early in the morning. On the occasion of the Dragon Boat Festival, the workers who pour pancakes at Cao Lanh pancake village are always busy with work To ensure the taste of the countryside, banh xeo shops often use ingredients to make the filling which are pork, chicken, duck, minced shrimp with cassava root and cooked green beans. In addition to herbs with salad, banh xeo at the market has a few leaves of “forest vegetables” such as figs, mangoes, … The price of cakes ranges from 20,000 – 22,000 VND/piece. Prepare ingredients to pour pancakes Mr. Tran Trung Hieu, owner of Cay Roe pancake restaurant (My Phu ward, Cao Lanh city), said: “A week before the Lunar New Year, my shop prepares many necessary items for this exciting business season. However, it still does not meet the needs of diners. In the 2 peak days, my shop sells from 2,000 to 2,500 pancakes, banh khot, and banh cong / day. To ensure crispy and delicious, banh xeo shops mainly use natural ingredients cooked on a charcoal stove According to the owner of the banh xeo shop Ut Nang (My Phu ward), right from the beginning of last week, the purchasing power of pancakes at the shop increased about twice as much as usual. Therefore, the restaurant must increase its capacity to meet the needs of customers. Attractive finished pancakes with prices ranging from 20,000 – 22,000 VND/piece In addition to pancakes, during the Lunar New Year, people also buy a lot of banh khot Due to the impact of the Covid-19 epidemic, the shops mainly sell to customers to take away This year, the selling price of banh xeo, banh khot, and banh cong remained stable compared to the previous year. In addition, to ensure safety against the Covid-19 epidemic, banh xeo shops require both employees and customers to follow the 5K recommendation of the Ministry of Health.

During the holidays, Lan Khue worked hard in the kitchen to make many delicious dishes for her family. “Miss Khue’s kitchen” entertains the whole family with many dishes from simple to sophisticated, even a taste of paint that makes people look and stunned. She once witty said that : “Posting food is afraid that people will misunderstand me as a food blogger” nice “Mrs Khue’s kitchen is open to cook during the pandemic. Cook 3 meals a day, take a bath 4 times a day.” Among those dishes, Lan Khue showed off her homemade hand rice. Hand-held rice is a typical Chinese steamed dish that not only has a unique flavor but is also easy and quick to make. It usually includes ingredients such as pork, sausages, shiitake mushrooms … or chicken hand rice with chicken, shiitake mushrooms, fresh bamboo shoots. But Lan Khue’s hand-held rice is different, it’s really “expensive” rich rice with abalone, scallops, and crab meat. Lan Khue and his rich husband. This time, the female model worked hard in the kitchen to cook for her husband and children with countless unique dishes. Here’s the hand rice dish of the beauty queen! This is abalone, scallops, crab meat / crabs. Also comes with beautiful green vegetables. Many people were surprised that they thought they bought it, but it turned out that Lan Khue cooked it herself. Friends wittily said “I thought I was watching Master Chef” or humorously “please” the beauty “Please give me 3 abalone”. Midu also admired Lan Khue’s “full topping” hand-held rice. Someone asked “Is there any dish Khue can’t cook? Dew must know how to make 1001 dishes”, the female model confessed that she did not know how to make sweets, “fruit cake is a loser”. Lan Khue’s latest dish is a European dish: Salmon with orange sauce and Minetrones soup (Italian vegetable soup). It was delicious and beautiful enough to look at, delicate, the dishes came to the dishes that she used. Looking at this attractive dish, Miss Le Au Ngan Anh had to say: “Mrs Khue’s kitchen makes a quality menu every day”. Many people also think that with this level of cooking, Lan Khue is about to open a restaurant. In addition to high-class and aristocratic dishes, Lan Khue also makes many traditional and simple dishes, but she puts a lot of effort into it. When showing off braised meat, she said it was “fat man’s favorite dish” – her husband Tuan John. The mother of one wittily expressed: “If you eat like that, why don’t you get fat. Let’s make him eat, but I eat only 1 piece. Because one person’s family is fat enough.” Bao Thy looked at Lan Khue’s braised meat, which was broken: “The color looks delicious, baby.” Lan Khue also enthusiastically passed on the secret to cooking delicious braised meat. “For delicious braised meat, everyone try marinating 600gr of meat with 4 tablespoons of fish sauce, 2 tablespoons of sugar, salt, pepper, chili and minced garlic. After making the color, put the marinated meat in the pot for a few minutes, then add coconut water/ Let’s filter it into storage. The result is not bad”, she shared. Lan Khue’s noodle dish was praised by friends: “The soup in the cooked meat is so attractive and soft”. Many people also witty asking for “ship”. Other dishes are showcased by the mother of one, including homeade rolls made from rice paper instead of flour. Broken rice. The ribs are marinated with honey until tender. Beef stew with colorful vegetables. Simple but delicious soy sauce vermicelli. Seabass coated with flour is deep fried and then fried. Stir-fried clams with cinnamon leaves. Lan Khue’s secret to making this dish delicious is to add a little chili sauce when seasoning and then add cinnamon leaves. Tofu, fried bean sprouts. Salmon head sour soup. Vegetable soup. Seaweed soup. Kimchi soup. “Fried noodles in the fridge. The fridge has grilled meat and tomatoes,” Lan Khue said. Refer to how to cook salmon head sour soup – a dish on the menu of Lan Khue’s house. This is a dish that is both nutritious and cool, and it’s not difficult to cook: Resources – 3 pieces of salmon (you can use fish heads) – 3 mint sprigs – 3 tomatoes; 1 horny chili – 1 cup of sour bamboo shoots – 2 branches of green onions; 1/3 pineapple – Spice: 2 tablespoons fish sauce; 1 tablespoon sugar; 1 teaspoon seasoning powder; 1/2 teaspoon salt – 1 purple onion; 2 cloves of garlic – 1 small bunch of coriander – Juice of 1 lemon – 1 cup of washed racks to keep in a bowl or pot to keep warm. Note c salmon selection: Choose the meat or salmon head of the fish with a bluish silvery color, the fish meat still retains its natural pink-orange color, if the eyes are still there, the fish’s eyes are clear, not opaque. Doing: Step 1: Prepare salmon With salmon, you can use fish heads, fish fins, fish bones or fish meat. When you buy salmon, you wash it with salt and a little white wine to remove the fishy smell of the fish, then rinse with clean water, drain. If it is a salmon head, then pat dry and split the fish head into 4 small pieces, this will make the broth sweeter. Then, marinate the fish with a little salt and fish sauce. Step 2: Prepare other ingredients – Tomato cut in half – Sliced ​​scallions – Pineapple peeled and cut into pieces. – Wash and squeeze bamboo shoots – Diced cilantro – Mint sliced – Minced garlic; thinly sliced ​​purple onion. Step 3: Proceed to cook salmon sour soup – Put the pot on the stove, add 1 tablespoon of oil, wait until the oil is hot, add the red onion and garlic and fry until fragrant. – Then add pineapple, bamboo shoots, 1/3 of tomatoes and 1 tablespoon of fish sauce and stir-fry for 3-4 minutes. – Next, add about 3 bowls of boiling water and cook for 5-7 minutes, then add the fish and cook for another 4 minutes. – Finally, add the remaining tomatoes with mint and spices to boil, season to taste, when the fish is cooked, turn off the stove. Step 4: Complete the salmon sour soup pot Add lemon juice and add green onions and chili peppers. Finally, scoop the salmon sour soup into a bowl or a built-in warming pot. Sprinkle with pepper and cilantro, coriander and enjoy. This soup is very delicious with rice or vermicelli. Because it is fish soup, it is delicious to eat hot. With the way to cook sour soup as above, the whole family will praise non-stop. Finished Product Requirements: – Hot salmon sour soup, fragrant with sour, mild taste, the bar of pineapple, the aroma of spices. – Particularly, salmon is soft and fragrant, not fishy, ​​meat is not dry and friable.

The 5th day of the 5th lunar month every year (also known as “Insect Killing Day”), is the launch day to catch insects and eliminate pests that are harmful to crops in the field. On this day, people in our country are excited to welcome a really very Tet day with food and drink, lada fruits, with glutinous rice wine… Among the countless dishes chosen to eat during the day In Tet Doan Ngo, there is a cake that is always ranked at number 1, indispensable, is banh gio. Banh Gio is ranked at the top of the “ranking” of foods to eat on the occasion of the Lunar New Year. Banh gio is a cake made from glutinous rice and gio. Not all types of gio can make cakes. The gio to make banh gio must be the gio from the leaves of the glove, the leaves of mistletoe, the stems of the dried sesame leaves, or the gio of the ripe neem seeds, the sticky rice straw. After having a standard source of gio, gio is dissolved with water, settled and then soaked with glutinous rice, the yellow flower will give a clear golden brown color, sparkling like amber and create a unique taste that cannot be mixed. where can. But if only gio is not enough to create color, people often have to add sesame seeds… After having a standard source of gio, gio is dissolved with water, settled and then soaked with glutinous rice, the yellow flower will give a clear golden brown color, sparkling like amber and create a unique taste that cannot be mixed. where can. Why Doan Ngo Tet should eat banh gio and the expert’s explanation makes everyone nod! According to physician Bui Hong Minh (Former Chairman of Ba Dinh Oriental Medicine Association, Hanoi), if it comes to the indispensable cake during the Lunar New Year, it is necessary to mention banh gio (also known as banh tro in many places). “Eating banh gio on the occasion of the Dragon Boat Festival will promote extremely useful health benefits because on the day of the Dragon Boat Festival, we often eat a lot of foods such as sticky rice, mangoes, and jackfruits, which are rich in fat and rich in nutrients. Sugar should be easy to generate heat, difficult to digest… While ash cake is cool, helps to balance and regulate the body effectively, helping you to stabilize your health. , physician Bui Hong Minh said. Herbalist Bui Hong Minh said that banh gio is a cool and useful dish to cool off in the summer in general and is really indispensable on the Lunar New Year. In Eastern medicine, banh gio is light, cool and easy to digest. It is most suitable for the elderly, weak, children, with a smoldering fever (yin deficiency), in cases of yang and yang causing yin failure.. . On the occasion of the Lunar New Year, banh gio will promote the above features to a great extent because these days many people eat and drink a lot of fatty things, heat leads to indigestion. Banh gio not only neutralizes toxic substances in eating and drinking to protect health during the Lunar New Year, but also helps clear heat, diuretic, and detoxifies the body… Banh Gio will promote the above features because these days, people are still in danger of eating and drinking a lot of fat, heat, and indigestion, so it is very suitable for the Lunar New Year. In addition, this cake also has the effect of nourishing yin, which is the principle of a large school of nutrition with an important position in Eastern medicine. Therefore, eating this cake regularly is also very good for health. In modern life, eating too much substance with high-fat, sugar-rich delicacies, banh gio is even more necessary to balance the body, helping the body stay healthy. The custom of eating banh gio during the Lunar New Year should really be maintained regularly not only to preserve cultural beauty but also to maintain the best health.

In melon, up to 95% is water, low in calories, low in sugar. As a result, melon is an ideal dish for those who want to lose weight by enjoying a watermelon smoothie with diet sugar or combining a watermelon smoothie with dragon fruit. On hot summer days, eating melon helps us feel more comfortable and more energetic. So how to choose a delicious melon and avoid being soaked in chemicals? Prediction a to m  u code Delicious melons are often dark in color, with dark green stripes alternating with dark yellow. The melon skin is smooth, the outside has a thin layer of fluff. You should choose melons with a round shape, firm hand and not soft. The stalks are still new. Strong, old melons are usually delicious melons. In addition, one of the most “classic” tips for choosing delicious melons is to observe whether the melon skin has cracks or not. Watermelon with a little crack in the peel will be very delicious. Prediction a into the smell erm When the melon is about to ripen or is ripe, it will have a very pleasant aroma, and can even be smelled when standing at a distance. If the outside of the peel has a thin layer of hair with a pleasant aroma, you should spend money to buy that melon, because it is very delicious! This is also the difference between a naturally ripe melon and a chemically soaked melon, because when soaked in chemicals, the melon will lose all its thin hair and no longer have a pleasant fragrance. Compared to many other fruits, melons are both delicious and nutritious, but the price is much more “chestnut”. Therefore, regularly add melon to the menu for the whole family in the hot season to increase vitamins as well as cool down and purify your body! Clouds (Synthetic) Photo: Collectibles

WHO has issued a warning and classified 3 types of meat including grilled meat, processed meat, and moldy red meat on the list of types of meat that are likely to cause cancer for users. So if you want to be healthy, it’s best to keep your mouth shut. The first is barbecue: Grilled meat is one of the favorite dishes of many people. It is attractive not only in its sweet, attractive aroma but also because the taste is really delicious, sweet, hard to refuse. However, grilled meat is indeed one of those delicious but toxic dishes. During the roasting process, the fat flows down to create charcoal smoke, which clings to the meat surface. Furthermore, the proteins, sugars and muscle particles of the meat react with extreme heat to form benzopyrene, a type 1 carcinogen. Most notably, the burnt, burnt part of the meat contains heterocyclic amines with the highest carcinogenic potential. WHO also warns that grilled and fried meats have the potential to cause bowel cancer, stomach cancer, esophageal cancer, pancreatic cancer, and prostate cancer. The second is processed meat: Including meats such as canned meat, bacon, beef jerky, sausage… In fact, everyone knows that there are many types of additives that can be processed and adjusted. taste and prolong shelf life. However, it is not uncommon for additives that can produce harmful chemicals during processing or cooking. These chemicals can cause cancer. The WHO even classifies processed meat as a food group with a high cancer risk similar to tobacco and industrial smoke. Moldy meat, bacon, and salted meat for too long: Because of being stored for too long in a hot and humid environment, these meats are prone to mold growth. The moldy meat contains aflatoxin – the leading substance in the list of liver carcinogens. There are many people who like to eat meat to mold, according to them, the more moldy, the better, but do not know this meat contains countless dangers. WHO also emphasizes that aflatoxin is a strong carcinogen and can affect all organs in the body, especially the liver and kidneys. Consuming foods containing aflatoxin concentrations of 1mg/kg or more is more likely to cause acute poisoning. Not only that, the risk of liver cancer, aflatoxin is also linked to other types of cancer that are extremely difficult to treat.

Previously, yellow dragon fruit was classified as a strange fruit, so the price was much higher than the familiar white or red dragon fruit. A few years ago, golden dragon fruit cost from 150,000 to 200,000 VND/kg. Photo: E Food E Good However, from last year until now, yellow dragon fruit has been constantly on the roadside, selling cheap lottery. Photo: Workers According to Labor Newspaper, recently, the area near Ba Chieu market (Binh Thanh district) sells yellow dragon fruit for only 15,000 VND/kg. Photo: Workers Sharing on Labor, Mr. Dang Phuc Nguyen, General Secretary of the Vietnam Fruit and Vegetable Association said that unique products are priced high when the goods are scarce, but when they are grown more, the product will return to its true value. Photo: Caygiongmoi. Moreover, yellow-skinned dragon fruit is not outstanding compared to red-skinned, white-fleshed dragon fruit in terms of nutritional value, so the market for yellow dragon fruit is quite narrow. Photo: Internet A few years ago, Australian mangoes with red rose skin, weighing 5-7 ounces, large ones that can be up to 1 kg / fruit, made many consumers curious. Photo: Facebook. This type of mango has a selling price ranging from 40,000-50,000 VND/kg. Photo: Facebook. However, this year due to the impact of the epidemic, the price of red Australian mangoes dropped sharply, only 2,000-3,000 VND/kg. Photo: Zing. Similarly, giant Taiwanese mangoes 5-6 times bigger than other mango varieties attract the attention of many housewives. Photo: Vietnamnet Similarly, giant Taiwanese mangoes 5-6 times bigger than other mango varieties attract the attention of many housewives. Photo: Vietnamnet However, since the Lunar New Year 2021, Taiwanese mangoes are only 3,000 VND/kg. Photo: Vietnamnet Video: Dragon fruit price reduced to only half after 10 days. Source: VTV24

I should have asked myself this question a long time ago. As long as she has been converted for decades … have to endure. Yesterday was the anniversary of my death, many brothers and sisters came to my site to burn incense for her. I sincerely appreciate everyone’s kindness. It’s heartwarming for humanity. Now, I don’t know how people celebrate Killing Insects Day, but when I was a kid, I saw adults being very busy. A few days ago, bu I made a jar of female wine. This type is made of glutinous rice, fermented. When eating, eat the pulp. It’s sweet, spicy… and deadly drunk. Early in the morning, I shook the brothers up, opened their mouths, and gave each of them a piece of banana. Inside the banana is a worm pill, called killing insects – worms!!! Then give each of them a small bowl of wine. We finished eating, got drunk until noon…hihihi Every family buys a bunch of sour plums, but seeing the girls and the sisters, dipping in salt and eating vegetables, they think it’s terrible! Men make duck meat as mentioned above. At 12 noon, go to pick leaves. What are the leaves, I do not know. Those leaves, brought back to dry, then gradually drank like tea. Don’t understand what’s the use? The day of killing worms is only miserable for the ducks. They were caught in a herd and sold, screaming all the way. Come on, duck, that’s how many of you are. Incarnate in this life, you will be reincarnated in another life. Maybe in the next life, you guys will become famous MCs. Don’t be sad! This morning, again the morning of killing insects. Naturally, in the garden, I smelled the smell of ripe jackfruit. Closer to the foot of the Thai jackfruit tree, the scent rose up. A real ripe jackfruit. Thank you jackfruit tree, remembering the day of Killing Insects, which brought gifts to the owner. Write a few lines showing off ripe jackfruit. Because I have a nephew named Diep, he always asks: Is the jackfruit ripe yet? But the jackfruit I have for it is far from ripe. This jackfruit is only about a few pounds, and Thai jackfruit is not very tasty, so I am afraid to call it. Thank goodness it didn’t come in and read my page today. Otherwise gay! The news at 6 am said: The whole country this morning added more than 90 people infected with Covid 19. The most Saigon city = 30 people. SAIGON TROPICAL Hospital was blocked because many medical staff were positive for Covid 19. The epidemic prevention and control committee of Vinh city held an emergency meeting last night because a barber in Ha Huy Tap ward was positive. . This means there is a translation in the community!!! The morning of this year’s day of killing worms brings a lot of worries. My Hue, this morning, the children are back in kindergarten. Nice to see too. But why do you feel so low? I hope we can quickly kill the vermin… so that life can return to peace soon. Hope everyone is safe, to overcome the epidemic.

The meals are taken care of by the teachers so that the 12th grade students can rest assured to study for the exam. Starting from 9-6, every day, the canteen of Trung An High School is bustling from dawn. The teachers went to the market to buy food and then went back to prepare and cook. At about 10 o’clock, the dishes were finished, they made a portion of rice so that the children could have rice to eat after school. On the day we arrived, the teachers were preparing 200 meals with 30 vegetarian meals according to the students’ needs, the rest was salty food. The teachers are “non-specialist chefs”, but the meal is very attractive: braised shrimp, melon soup cooked with meat, stir-fried vegetables; and vegetarian dishes are fried mushrooms, vegetarian rolls… and dessert is watermelon. The children who ate the rice were all touched and praised. The image that touched many people was that the teachers were all working in the kitchen. The girls stand in the kitchen to fry, the teachers prepare vegetables, make shrimp, cut meat… the atmosphere is bustling and full of fun. Helping teachers with 12th graders who do not have classes, some parents of students near the school also support and especially students who have just finished 10th and 11th grade assigned to groups. to the canteen to help teachers. Trinh Minh Thanh, who is about to enter grade 12, shared: “I came to help my teachers cook for my brothers and sisters. We want to empower you to confidently enter the exam. Besides, next year I will be in 12th grade, and then I will be supported by the students in the lower grades like that.” Mr. Le Van Dung, Principal of Trung An High School, said: The model of cooking lunch for grade 12 students during the preparation time for the high school graduation exam has been implemented by the school for the past 3 years. This year, the scale of cooking is more with 200 meals per day or more. Because this is the time of “sprint”, the school creates conditions for the children to have lunch, take advantage of the rest to review in the afternoon. Besides, the organization of eating at school also ensures food hygiene and safety, and fosters the spirit of the students to strive for learning. Mr. Dung added that, in order to implement cooking for students, right from the beginning of the second semester of the school year, the school planned and informed the students’ parents, receiving enthusiastic response. The cost of cooking is from the socialization of students’ parents, school teachers and benefactors. Ms. Nguyen Thi Chinh, a clerical worker at Trung An High School, who goes to the market to cook every day, said: Right from noon the previous day, the teachers discussed with each other what the menu for the next day was. After the menu is available, the teacher will notify the class president so that the students can notify their friends and register for a meal, including vegetarian and non-vegetarian. From 6 am the next morning, Ms. Chinh went to the market with a carefully calculated amount of food. Just like that, the meals for students are more and more professional and delicious. Chinh smiled gently: “I’m happy to see the children eat well and satisfy their appetite”. As for Mr. Vo Cong Minh, Secretary of the Union of Trung An High School, always present early every day to finish the meal for the newly returned students, sharing: “Teachers want to contribute a little effort so that the children can have more motivation. Successful completion of the upcoming exam”. For the 12th graders, when talking about school lunches, each student has an emotion, but they all express their gratitude to their teachers for their concern. The children confided that, seeing the teachers who are busy with chalk on the podium every day in the kitchen cooking each dish, it was really touching. There are many children from far away, who register to eat at school in time to rest in the afternoon to continue studying; I have a brother, my parents work all day, so I choose to stay at school to eat lunch with my friends. But there are also children who choose to have lunch at school for a very lovely reason. Truong Thi Bao Tran, grade 12, shared: “I choose to eat at school to chat with friends and teachers. It won’t be long before we have to leave school and teachers.” There are meals that are seasoned with love, cooked with the love of teachers. Therefore, the children borrowed the name of a reality TV show that “varied” when talking about meals at Trung An High School: “Prepare the rice the teachers cooked!”.

Fisherman Le Thanh Danh (51 years old, Yen Hai village) is excited: Starting at 3 am, we sailed to the sea to drop nets. Recently, I caught about 20 kg of crabs of all kinds. With the selling price of 50 – 70 thousand VND / kg of 3-eyed crabs, 180 – 220 thousand VND / kg of green crabs, I earned nearly 2 million VND. In production conditions that are somewhat difficult due to the epidemic, Trinh Van Chuong’s family (Yen Lieu village) still has money to go to the fields thanks to the trips to sea. “These days, Xuan Yen fishermen mainly go to the sea to exploit crabs. Like this trip, I also earned 1.5 million dong after only 4 hours of fishing, “- Mr. Chuong shared. After the boat reaches the shore, family members will work together to remove the crabs from the net. This work requires meticulous, careful because if the crab is broken, it will be depreciated. At this time, crabs are sold at quite high prices, from 70 to 220 thousand VND/kg depending on the type, so people are very excited. In addition to crabs, fishermen also catch a lot of cuttlefish, with an average weight of 2-4 kg/head. With prices ranging from 200 to 220 thousand VND/kg, only cuttlefish have an income of 2 million VND after each trip. These trips also brought back a lot of mantis shrimp for fishermen in Xuan Yen commune. This type of seafood is sold for 100,000 VND/kg, which also contributes to increasing income for people. After removing the net, classifying, seafood will be purchased by small traders on the spot.

Koreans love to eat kimchi, it can be said that this is almost one of the “national delicacies”, indispensable for Koreans. Now kimchi is not just a side dish, it is also made into an energy drink. Recently, a Korean brand has launched the product “Kimchi Energy Drink” in limited quantities, which is enthusiastically hunted by young people. According to research, kimchi energy drink does not have a strong sour or spicy taste like traditional kimchi. Many people who drink it say that this special energy drink has a sweet and sour taste, greasy but not fatty. When eating rice is fed up with too much fat, taking a sip of kimchi energy drink will make you eliminate the feeling of loss of appetite and eat more deliciously. According to the manufacturer, this is an energy drink extracted from kimchi, a 240ml can is sold for 3000 Won (~ 63,000 VND). On the packaging, there is also a picture of cabbage kimchi that looks very eye-catching. Quite a few people said that before drinking, they were curious to know if the taste was strange and quite cautious, but when they drank it, they felt a little bit of strawberry taste. In addition, kimchi energy drink has a transparent light pink color, very beautiful, so it attracts a lot of young Koreans, especially girls who love new things to order and experience. Many Korean girls buy kimchi energy drink because the packaging and color of this drink is very beautiful. It is known that kimchi energy drink will not only help users reduce boredom and fatigue but also bring a strong source of energy, helping to be more alert. Not only this energy drink is very special, recently, a Korean manufacturer also launched a watermelon-flavored gummy candy, the outside is a green watermelon shape, the inside is red, two The flavor blends together quite nicely. As soon as watermelon gum appeared, immediately attracted many people to leave messages that they wanted to be ordered.

For each meal, officers and soldiers (CBCS) of the Provincial Military Command and the 3rd Division had to plan to prepare thousands of meals. “Our job is to cook nutritious and delicious dishes to help doctors, staff, health workers and patients have good health to defeat the epidemic” – Lieutenant Colonel Nguyen Duc Hanh, Political Department, The provincial Customs Department shared. In order to have delicious, nutritious and regularly renewed meals, Hanh and his teammates have to discuss carefully with the Department of Nutrition, Provincial Rehabilitation Hospital to create a weekly menu. Officers and soldiers of the Provincial Military Command and the 3rd Division prepare meals to serve patients treated at the Rehabilitation Hospital. From the beginning of May until now, most of the staffs have participated in the fight against Covid with different tasks and roles. In agencies and units, they make plans, make training programs, and perform political tasks. Here again, the brothers became foster brothers. Rarely can they show their talents, each person has to work with knives and chopping boards to process together, then arrange a beautiful meal. Every day, with a little more experience, more delicious and diverse meals, we are also happy to receive positive feedback from staff, doctors and patients. To operate 2 field kitchens to serve thousands of meals for staff and doctors treating Covid-19 at the following locations: Primary Rehabilitation Hospital 1, Grassroots Rehabilitation Hospital 2 (at the Ngo Gia Tu College), Lung Hospital, No. 2 Infectious Field Hospital (Ministry of Defense), Lieutenant Colonel Nguyen Duc Hanh promptly advised to equip 3 industrial rice cabinets with large capacity, able to cook 70 kg of rice/pot/time (each time cook for about 2 hours); mobilized nearly 100 CBCS to support. At the rate of 80,000 VND/person/day, the logistics force calculates and divides it according to the ratio of 2/4/4 (16,000 VND for breakfast, 32 thousand VND for lunch and dinner each). From early in the morning, the kitchen at the Oncology Hospital 2 at the Vietnam – Korea Vocational College of Technology was on fire. At the end of May 2021, the field hospital was quickly installed, the kitchen infrastructure was also cleaned and tidy by CBCS. On June 2, thousands of meals were prepared by the brothers. Major Nguyen Thanh Tung, Regiment 831 (Ministry of the Provincial People’s Army), Deputy Director of the Field Hospital said: Thanks to the support of the 3rd Division, the field kitchen here has 32 comrades, in addition there are 4 Chefs of large restaurants volunteer to assist. Tung just finished his words, lunch on June 12 includes: Hot roast meat, fried shrimp with onions, fried beans, fried eggs, roasted peanuts, boiled spinach, and sweet potato soup are beautifully presented. Lunch box, food, soup, dessert are packed separately, every food is neat. For seriously ill patients, young children, pregnant women, the kitchen based on registration needs to prepare porridge, nutritional powder, pho, vermicelli, bread and milk… even ready vegetarian meals. for dieters. Every job is proud For each staff member of the Ministry of Public Security of the province and the 3rd Division, participating in logistics services for field hospitals to treat Covid-19 patients is a special task but also extremely proud. Soldier Nguyen Khac Thu, 3rd Division said: “When the unit had information, I and many other comrades volunteered to the epidemic center in Bac Giang. We are involved in the construction, installation and now logistics of the field hospital. I am very proud of my small contribution together with the unit and Bac Giang people to soon fight the epidemic.” At the invitation of Major Nguyen Thanh Tung and Major Do Hong Vu, Logistics Department (Provincial Ministry of Customs), with the spirit of volunteering, Mr. Ha Van Tuan, chef of a large restaurant in Nham Bien town (Yen Yen). Dung) and three other chefs, ready to put aside personal work, volunteered to pack a backpack to a field hospital located at the Vietnam-Korea Vocational College of Technology. Tuan said: “As a professional, we also hope to cook delicious meals to serve patients, staff, and doctors. They can eat well to have the health to work.” Thanks to your dedication, from the beginning of June until now, the meals of the staff, doctors and patients here are always delicious. Senior Lieutenant Colonel Vu Van Hung, Deputy Director of Logistics, Ministry of Public Security of the province said: “In order to ensure the quality of meals at field hospitals and isolation areas in the province, the provincial Department of Customs has established a working group of officers. sets of rooms and departments; regularly inspect and supervise the organization of cooking force, ensuring logistics. We require kitchens to import food from reputable establishments with clear origins; Build a varied and nutritious menu on a weekly basis. Especially, the processing stage ensures a one-way process, is carefully packed and preserved before being transferred to the patient and stored.” Thanks to the methodical, orderly and orderly implementation, most of the field kitchens are operated by CBCS. Provincial Customs Department and Division 3 maintain regular maintenance, highly appreciated by the Provincial Food Safety and Hygiene Department. Post, photo: Tuyet Mai

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.

That day, I was treated to potato porridge cooked with snakehead fish. The difference is that, the cook also “ballasted” (seasoned) to add one or two tablespoons of delicious fish sauce to the porridge pot to add flavor, before sprinkled with onions and pepper. At first, the pot of porridge gives off an attractive aroma quite similar to rice flour cake soup. But when you taste it, you can clearly feel the bold and light sweetness from cod fish fat and the characteristic sweet aroma of fresh cassava roots. And strangely! It seems that, when swallowing porridge, people immediately feel that the nutrients are “running” there. After drinking a bowl, the person was sweating profusely, so refreshing. Nutritious, easy to digest, hybrid porridge with tapioca soup. In particular, this porridge is not served with vegetables. In particular, this porridge does not need accompanying vegetables. If it feels bland (pale), add a little fish sauce with dangerous chili peppers, it will be very harmonious. When the weather is hot, people are sluggish, so they can easily lose their appetite. However, whenever someone invites me to drink cassava porridge, I am extremely interested. Because it is strange and easy to digest. This dish can be eaten as a filling or as a soup with cold rice in the main meal. More luxurious, add a pot of braised goby with pepper or braised fish sauce with lots of fat and dotted with small dried shrimp, half the size of a chopstick. How much rice! When you eat it, you will feel the sweet, dark and light taste from copper fish fat. The “hybrid” soup of the southwestern countryside, can be cooked with a few copper fish (small, perch, choke) or a bunch of shrimp and shrimp to add sweetness. There are places, even more “playful”, cooked with bamboo chicken or young chicken. So the more I think about it, the more I love the noodle kitchen! Because in order to have the above-mentioned quality soup, the most important requirement is that there must be fresh tapioca, the form that has just been spit up is the best. Old potatoes, will reduce the characteristic sweetness. In particular, the “young” cassava variety planted in 3 months for harvest is more useful than the “old” variety, it takes 6 months to grow the tubers to be large enough. Because the tubers of the 3-month-old potato are always sweet and fragrant. Of course, cassava can be processed into many other delicious dishes, such as: grinding it, rolling it into a curry ball or pouring it into a little sweetened condensed milk pressed into a mold like a printed cake to be grilled over charcoal fire or wrapped. little cakes, steamed silkworm cakes… Shredded cassava ingredients for curry. However, still not as deeply impressed as the “hybrid” soup just described. Because this dish, not only strange and nutritious, but also makes the writer nostalgic about the interesting porridge and soup dishes he has tasted. It’s like, a thin line between really good porridge and soup. And even happier with souls that are always full of a memory of the countryside with the kitchen, the noodles… the fluttering! How to cook “hybrid” tapioca porridge with snakehead fish or chicken is basically as follows: Peel and wash the raw cassava, divide it in half. Half sliced ​​thinly, minced. Cut the other half into large, medium-sized pieces. When the water is just warm, add the minced noodles first and let it simmer. Next, add the rest of the tapioca. Clean snakehead fish, cut into long slices, the size of three adult fingers, drain. Drop the fish into the pot at the same time as the large chunks of potatoes. Soup, cooked fish, then take out. Wait to cool. Drain the lean meat, remove all the bones. Next, put about 1/3 of the amount of fish that has been poached back into the porridge pot, to make the porridge more sweet. Or cook with chicken, cut raw chicken into bite-sized pieces, marinate: salt, sugar, monosodium glutamate about 15-20 minutes before. Fry until golden brown with a pinch of purple onion, lightly stir-fry the chicken and then put it in the pot of porridge/potato soup. Finally, season to taste with common spices: sugar, salt, monosodium glutamate. And most importantly, sprinkle a pinch of finely chopped fresh green onions with a few teaspoons of aromatic pepper powder. Articles, photos: Ta Tri

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.

As a pioneer in bringing the essence of nutrients from Japan to Vietnam through powdered milk and ready-to-drink milk products that meet Japanese nutritional standards, Aiwado quickly expanded its market share with fruit milk products. plants and yogurt drink. According to Mr. Nguyen Huy Hong Lam – Chairman of Aiwado Board of Directors: “Based on the strength of high standard nutrition, always respecting the natural values ​​of Japan, Aiwado brand – Japanese Standard Nutrition is ahead of the trend of care. comprehensive health for children by continuing to bring the essence of nutrients from Japan, respecting nature, choosing the highest quality sources of nutrients and ingredients to create top-notch products Fruit milk and yogurt drink Kazu Chan Natural coolness – Unmatched delicious taste. Fruit milk and yogurt drink Kazu Chan Kazu Chan’s fruit milk and yogurt drink is a blend of premium milk ingredients and natural fruit juice, naturally fermented yogurt from milk to create a naturally cool drink with a delicious taste that appeals to children. . In particular, Kazu Chan keeps the natural flavor by not using colorants, using no preservatives, providing a good source of nutrients for children. Breakthrough products, catch the trend Kazu Chan fruit milk is a harmonious combination of natural fruit juices and premium milk ingredients to create an unparalleled taste, suitable for children’s preferences and tastes. Kazu Chan fruit milk has 3 typical flavors and is loved by children: Natural Orange, Natural Grape and Tropical Fruit. Kazu Chan Fruit Milk Meanwhile, Kazu Chan’s pasteurized drinking yogurt, besides using high-quality dairy ingredients, also has yogurt naturally fermented from milk, creating a pure, mild sweet and sour taste mixed with natural orange flavor and aroma. Natural strawberries create a delicious taste that children love. Kazu Chan Drink Yogurt Fruit milk and yogurt drink Kazu Chan also contributes to children with many good nutrients such as calcium from Japan, Vitamin D3 to help children grow taller; Beta Glucan & Vitamins in natural juices, support children to enhance health; Soluble fiber helps with good digestion. In particular, Kazu Chan also owns a unique packaging design with 2 sides of the box: 1 side of the box is Ninja Male, 1 side of the Ninja Female box to meet the interests of both boys and girls. Kazu Chan brings a world full of joy and excitement this summer to children when collecting the full set of Kazu Chan cards in each milk carton and immediately receiving many attractive gifts in the program “Accounting stars for gifts , “Summer let’s loose” right at each store nationwide. Kazu Chan Fruit Milk and Yogurt Drink Naturally Cool – Unbeatable taste for children over 1 year old, converging the essence of nutrients from Japan with Japanese Calcium, Vitamin D3, Beta Glucan, Supportive Soluble Fiber Children grow taller, support health and digestion. Aiwado Food Joint Stock Company 9th floor, Center Point Building – 106 Nguyen Van Troi, Ward 8, Phu Nhuan District, City. Ho Chi Minh Nutrition consultation: 02873 088 336 Website: https://aiwado.com/ Fanpage: https://www.facebook.com/aiwado.com.vn/

Illustration Perhaps, persimmon is a fruit that brings mixed emotions. Just tasting one fruit, I feel like I can see the taste of summer and earth suddenly coming. A little bit of spicy mixed with a bit of mild sourness and left behind is a light, numbing sweetness on the tip of the tongue. The most special is the scent of ripe persimmon. When the burden of persimmons passes on the street, it must be very clear to be able to recognize the sweet, slightly pungent fragrance carried in the wind. Red envelopes are not only a gift for our children, but also used by mothers to treat diseases. Every time it was the season of persimmon, my mother carefully separated the seeds, took the peel to dry it, and used it as a dewormer for my brothers and sisters. Once, my brother caught a cold in the rain, so he coughed a lot, my mother bought some yellow rosemary, washed and steamed it with rock sugar for him to eat. Miraculously, my brother stopped coughing immediately. When the persimmons are ripe, my mother often soaks sugar in syrup to drink. The purchased persimmons are washed with boiled water to cool and then left open. When the water was drained, my mother instructed me to use scissors to cut the stalk. My mother often told me that you shouldn’t use your hands to pick it up because it will break the persimmon fruit. The glass vase was washed and dried. My mother sprinkled persimmons in the jar, and covered it with rock sugar. Then, she tied the mouth of the jar to a cool place. When the rock sugar layer dissolves, it can be used as a yellowish water. At noon in the summer, make a glass of sweet and cool persimmon water, we slowly enjoy. Oh my, the characteristic scent of persimmons rushes to the nose, spicy but not too harsh like lemon peel, orange peel. Next is the sour, sweet and cool taste that permeates the taste buds. Interestingly, when using this beverage, we can leisurely watch and enjoy pieces of brown persimmon in a glass of golden water. Because the persimmon season suddenly comes and goes, clever housewives often make jam to save. I still remember, the years I went to school away from home, me and my friends were so happy, competing for breath, cherishing the jam that my mother sent me. We shared each piece of chewy, chewy sugar-matched jam that we missed our homeland dearly. Another season of persimmons has returned. Persimmon fruit evokes nostalgia for children far from home with fond memories. The taste of red skin awakens someone’s beautiful memories of a carefree childhood gift. And… Hanoi streets are full of evocative and evocative burdens of persimmons.

Resources: – 2 lipton tea bags filter bag – 300ml boiling water – 20g sugar (about 2 tablespoons) – 1 can of canned lychee or 10 lychees. – 1 cup of ice Making: – If it is lychee, remove the pulp and separate it into a bowl. – If it is a can, peel it off and pour it into a bowl. – Tea bags, sugar, boiling water in a cup (big glass) incubated for 10 minutes to infuse the tea into the water. – Then remove the filter bag, use a spoon to stir the sugar. – Pour ice, lychee, and tea into the shaker, cover and shake vigorously until the water is foamy. – Pour the lychee tea into a beautiful decorative glass and enjoy. Peach orange lemongrass tea Trà Resources: Yellow orange: 1 fruit Tea bags: 2 packs Fresh lemongrass: 3 plants Peach syrup: 40 ml Orange syrup: 20 ml A few pieces of pickled peaches Making: Step 1: Choose a yellow orange that is both beautiful and fragrant, although the water is not much, cut the orange in half, cut the areca half in half, and squeeze the other half to get the juice.
Step 2: Lemongrass leaves the old leaves, withered leaves, cut the root, smash and then put in the pot to cook to get water. Leave 1 tree for decoration
Step 3: Cut pieces of boxed peaches, soak tea bags in 1 cup of hot water. Step 4: Prepare a tall glass, put lemongrass juice and tea in. Add the juice of ½ orange. Add peach syrup and orange syrup to the glass and stir well with a spoon. Step 5: Add ice cubes, sliced ​​oranges, peach pieces and a lemongrass tree, stir well to complete. kumquat tea Resources: Lipton tea filter bag: 1-2 bags
Choke: 3 fruits
Honey: 10ml
Sand sugar: 30gr
Salt, ice cubes, boiling water
Tools: shaker, spoon, glass, straw…
Making: Step 1: Brew tea You put 2 Lipton tea bags into the teapot, then pour some boiling water into the pot to wash the tea first and discard the water. Next, you add boiling water to brew tea, about 100ml. Incubate for about 5 minutes. Step 2: Make the syrup Squeeze: squeeze out the juice, remove the seeds. Then, you add in the juice of granulated sugar, honey, salt and stir the mixture. The above quantity is for 1-2 cups of kumquat tea. If you do a lot, increase the quantity accordingly. Step 3: Make delicious kumquat tea Next, you use the shaker to make kumquat tea. You pour about 60ml of kumquat tea into the shaker, add ice cubes, and the syrup mixture in step 2. Shake the mixture well so that the tea is foamed and the ingredients are well blended. Finally, you pour the kumquat tea into a cup and add thinly sliced ​​kumquat to the tea cup to enhance the natural flavor. Passion fruit tea Resources: 4 bags of black tea or black tea 500 ml Boiling water 250 gr Passion fruit flesh 50 gr Sugar 480 ml Filtered water Ice Making: Brew tea bags with 500ml of boiling water for about 2-3 minutes, then remove the filter bags and let them cool. You can choose any type of tea bag you like, be it black tea or black tea. Black tea is the best. Passion fruit flesh is filtered through a sieve to get the juice, try to filter carefully to obtain about 160ml of juice. You can put the flesh of the fruit into a blender and grind it for about 2-3 beats so that the fruit pulp clings to the seeds and peels off, obtaining as much juice as possible. Note, to get the most passion fruit flesh, you need to pay attention to how to choose, buy and store passion fruit. Mix the passion fruit juice with the filtered water, stir in the sugar (if not sweet enough, you can add sugar) and then put it in the refrigerator. When the brewed tea on top has cooled, add ice cubes and also store it in the refrigerator. Put ice cubes in a cup, pour tea into 1/2 cup, pour passion fruit juice in until the cup is full. Xiao Bao (Synthetic) Photo: Collectibles

Bitter tomato soup often has a lot of hot and “bitter” chili peppers to enjoy, not … complain. More sophisticated, pork skin cut about two knuckles cooked in a pot of bitter tomato soup, increasing the fat, chewy and delicious taste significantly. Dried fish is a popular reserve food of the mountainous people and it is unknown when the Ede people can choose the head of a dried herring cooked with bitter eggplant – it is deliciously compatible. Perhaps the aromatic herring oil, which is often canned, is “different”, using canned fish to cook bitter tomato soup instead of crushed herring heads – still not inferior to each other. Ede people often use this dish with rice. Because they have a habit of eating quickly, they often cook this dish a bit thick to eat with rice. They often squeeze into handfuls with eggplant and eat, the bitter and spicy taste makes the dish more delicious, bitter eggplant is also a valuable medicine to help increase resistance. According to the Ede, bitter eggplant is not eaten raw like eggplant, but only cooked. Can buy a lot to cut pieces to dry, hang the kitchen truss gradually; Before cooking, soak in water for about 5-10 minutes, the eggplant is soft and the bitter taste is not lost. Bitter eggplant grows wild on upland fields and is planted in many gardens, almost every house of the Ede has bitter eggplant. The tree has thorns, has fruit all year round, has few and many thorns; The more thorns, the more bitter, bitter like bitter melon.

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….

You can try making salted salmon that is easy to combine with many dishes. The ingredients to be prepared include 1 kg of salmon washed, dried with a paper towel, 400 g of sea salt with large grains, 200 g of cane sugar, 2 g of ground black pepper, washed and finely chopped dill. You mix the seasonings with salt, put half of this mixture in a plastic container covered with food wrap. Next, you arrange fresh salmon on top and spread the rest of the seasoning to cover the fish, then wrap it in the refrigerator, use a heavy object to press the fish. Incubate the fish for 12 hours, when the water is flowing, you can poke a small hole to let the water drain, the fish will not be too salty. Then continue to wrap the fish and incubate for an additional day to be able to use. If you want salmon less fishy, ​​you can try cooking it with orange sauce. You marinate the fish with salt, garlic powder and pepper, then sauté the fish with unsalted butter. Garlic is pounded, non-aromatic, put in a fish plate. To prepare the sauce, melt butter, squeeze half an orange, season with salt and sugar depending on the sweetness of the orange. After the orange juice boils, add tapioca starch mixed with water and stir until the sauce thickens. You can drizzle the sauce on top of the fish or leave it on its own. During the epidemic season, you should prepare nutritious dishes such as salmon pumpkin porridge. This dish is easy to eat and good for the digestive system. You cook oats, pumpkin in a pressure cooker for about 30 minutes. Salmon cut into bite-sized pieces, sauteed with garlic, seasoned with soy sauce and oyster sauce. When the porridge is cooked, you add spices, add salmon, herbs, sprinkle with pepper and enjoy while still hot. For a meal with a Japanese flavor, you should refer to the salmon teriyaki sauce. First, you soak the salmon with fresh milk for about 20 minutes, then wash it under running water, pat the fish dry with paper towels. Fish is marinated with garlic powder, pepper, rosemary leaves for about 20 minutes, then pan-fried evenly on both sides. To make the sauce, mix 2 tablespoons of teriyaki with one tablespoon of water, pour over the pan-fried fish. You cook until the sauce is thick and clings to the fish, sprinkle with roasted sesame and serve hot. With the salmon teriyaki sauce, in addition to eating with rice balls, you can change it up by rolling it with seaweed, brown rice and butter. This dish is suitable for people who are eating clean diet. During the epidemic season at home, there is a lot of time, housewives can practice being a professional chef, try to cook beautiful dishes like at a high-class restaurant. The dish you can refer to is avocado spagheti served with salmon with garlic butter sauce. You wash the salmon, pat dry with a paper towel, melt unsalted butter, crush the non-aromatic garlic, set aside this sauce. Then, you fry the fish until cooked on both sides and drizzle with garlic butter sauce. To prepare noodles, you boil spaghetti, mash avocado and mix with noodles to create a beautiful green color and seasoning to taste. Salmon salad with grape seaweed is simple, quick, and full of nutrients. You just need to prepare green vegetables including lettuce, spinach, cucumber, cherry tomatoes, grape seaweed and pan-fried salmon in small pieces. The sauce is prepared according to each person’s taste. However, you can consider using sesame sauce because it is convenient and quite easy to eat. Butterfly pea flower rice and garlic butter salmon make home meals less boring during the holidays. To make the rice have an eye-catching green color, you can brake the fresh butterfly pea flowers to get water and then cook the rice as usual. Next, wash the fish, pat dry with paper towels, melt unsalted butter, saute garlic and pan fry the fish until golden brown on both sides. You can use butterfly pea petals to decorate the dish more beautifully.

In recent years, the high-class West Lake lotus tea, priced from 7 to 10 million VND / kg, has been bought by many giants. Photo: PasGo. Tay Ho lotus tea has long been known as “the first natural tea”, is the most delicate tea of ​​Vietnam that no other country in the world has. Photo: Facebook According to the seller, the best lotus-marinated tea is usually made by traditional manual and star-dried methods. Photo: Facebook. The tea used to marinate lotus must be Tan Cuong Dinh tea (Thai Nguyen). The price for each pound of tea, unmarinated lotus is 3-5 million VND/kg, so when marinated in lotus, the price is up to 8-10 million VND/kg. Photo: Traéntayhominhcuong The tea used to marinate lotus must be Tan Cuong Dinh tea (Thai Nguyen). The price for each pound of tea, unmarinated lotus is 3-5 million VND/kg, so when marinated in lotus, the price is up to 8-10 million VND/kg. Photo: Traéntayhominhcuong The tea marinated lotus must be the lotus that grows in the lagoon of Quang Ba village, the pink flowers are just budding and the buds are still blooming, the lotus must be picked before sunrise, then brought back to a cup for rice and then marinated. Photo: Internet Not only the ingredients, the process of marinating lotus tea is also extremely meticulous. Must marinate 7 times, each time is a turn of rice (rice from lotus) and 1 turn of tea. Photo: Vietnamese people. Quality lotus tea is pure green tea when drinking, with a bitter taste then sweet with lotus flavor in the mouth. Photo: People of Vietnam Because the quantity is not much, if they run out, they have to wait until the next crop to order this “first tea”. Photo: Traminhnghia. Also because of the high price, premium lotus tea often serves rich guests, foreign guests or connoisseurs of tea who want to buy to enjoy… Photo: Internet video: It takes 1,000 lotus flowers to get 1 pound of premium lotus tea. Source: News VTV24

Fish balls of some large fish such as fried fish, sturgeon, peanut, sugar fish… BS. Phuong Thao (Suckhoedoisong.vn) said that the fish ball is also known as the fish bubble, the fisherman, the fishfish, etc. The fish ball of large fish such as fried fish, sturgeon, peanut, sugar fish, large goldfish in the region. sea, pangasius, basa fish in freshwater fish… are processed as medicine and high-quality food in terms of nutrition. Fish balls are rich in colloidal protid (gelatin), containing lipids, sugars, trace elements and vitamins… According to Oriental medicine, fish balls are sweet and average; into the Kidney. Uses kidney and kidney tonification, nourishing blood vessels, only blood, dissolving congestion and draining. Treatment of spermatorrhea, spermatogenesis, vomiting blood, hemoptysis, tetanus convulsion, haemorrhage, gonorrhea hemorrhoids, hemorrhagic defecation. Daily use 9 – 50g; by cooking, stewing, sautéing, frying. Here are some healing menus with fish balls. Used for people with gonorrhea, bloody stools : Fish ball 30g, white sugar 60g. Processed fish balls, sugar dissolved in water, both boiled in water until cooked. Eat once a day, continuously for 7-10 days. Used for women with leukoplakia, menorrhagia, menstrual irregularities: Processed fish balls 150g toasted to golden brown, finely powdered, 15-30g each time, mixed with 2 chicken eggs, steamed or fried. When eating, drink with warm water mixed with a little alcohol. Use 5 – 7 days Used for women with low back pain, white blood, poor appetite due to kidney failure: Fish ball 50g, sticky rice 50g. Fish balls are washed, soaked in ginger water mixed with alcohol, chopped, cooked with porridge, and added spices. Complementary kidney: Fish ball 30g, goji berry 30g, rice 50g. Cook porridge, use 15-30 days. Replenishing kidney, nourishing blood, sedating: Fish ball 30g, longan 30g, lotus seed 30g, rice 50g. Cook porridge. Fish ball cooked with lotus seed porridge, big apple goji berry (fish ball cooked with five flavors) has the effect of nourishing the kidneys, nourishing blood, and sedating. Helpful kidney supplement : 30g fish ball, 20g three sizes, 10g multiplying benefits, 10g goji berries, 2g birth, 3 big apples. Shredded big apple, add water, all stew for 3 hours. Eat during the day. Useful kidney supplement: 60g fish ball, 60g pecans, 20g sa lily, 3 big apples, 2g ginger. Shredded big apple, put it in a cloth bag, add water, and stew for 3 hours. Eat during the day. Intentional kidney supplement- Cure kidney damage, back pain, dizziness: 30g fish ball, 10g multiplier, 15g lotus root, 5 slices ginger, 60g lean pork. Add water, simmer, add spices. Eat during the day. Replenish spleen and kidney, treat back pain: 10g fish ball, chicken breast bone, 0.5kg chicken head or neck, 200g crab meat, 2 eggs, 100g tapioca starch, seasoning seeds, onion, coriander, pepper powder. Stew chicken bones with about 2.5 liters of water, then filter the bones, add seasoning seeds to the broth to taste. Soaked fish balls, drained, diced. Crab meat mixed with onion, little pepper powder and oil, stir well. Place fish balls and crab meat in a pot of broth, cook thoroughly. Mix tapioca flour with a little cold water into the soup, stir well, bring to a boil. Beat eggs, pour into soup, stir well. Pour soup into bowls, sprinkle with finely chopped coriander and pepper. Serve hot, make an appetizer soup. Fish ball soup with crab meat as an appetizer. Effect of kidney spleen and back pain treatment. Cure spermatozoa, spermatozoa, hemorrhoids, hemorrhoids, gonorrhea, hemorrhagic defecation: Fish balls 50g, 3 sausages, 1 bell pepper, green onions, 1/3 tbsp white wine, 1 bulb garlic and spices. Fish ball washed, soaked in ginger and wine, squeezed juice into pieces; sausage, sliced ​​chili; Wash and cut onions short. Fried fish ball golden, take out to dry. Garlic is smashed, chopped, non-aromatic, fried in sausages, added cashews, chili and cinnamon apricot wine, seasoning seeds to taste, fried fish balls, onions on the island quickly, turn off the stove. Appetizers, kidney function. Taboo: People with digestive disorders, diarrhea, low phlegm should not use. Note: Choose a fish ball that is opaque white or light yellow, dry, with a characteristic crunchy hardness. Avoid buying dark yellow, wet, moldy or strong fishy smell. Do not buy a lot to reserve because fish balls are easy to mold. When processing, wash, soak fish balls in ginger water mixed with a little white wine to remove the fishy smell.

– 400g lychee – 200ml fresh milk – 200ml coconut milk – 100g sugar – 50g grated coconut – Popsicle mold Lychee is a popular fruit in our country in the summer. (Photo: Knowledge and Life) 2. How to make delicious lychee ice cream Step 1: Peel the lychee skin, remove the seeds, and put the pulp in a blender. Step 2: Add fresh milk, sugar, coconut milk, grated coconut to the blender along with lychee pulp and grind for about 2 minutes until the mixture is smooth, then turn off the blender. Step 3: After grinding, pour the mixture into the mold and then insert the ice cream stick, put in the freezer for about 6-8 hours for the ice cream to harden. Step 4: When the ice cream is frozen, remove the ice cream from the mold and enjoy. Delicious coconut milk lychee ice cream (Photo: https://congthucmonngon.com) 3. Some notes when making and preserving lychee cream Lychee is a popular fruit in our country in the summer. Lychee contains many nutrients and vitamins to help fight many diseases, care for the skin, and nourish the body. When making lychee ice cream, buy fresh lychees. Cool lychee ice cream with natural sweetness from lychee fruit, delicious aroma from milk and coconut milk, will definitely be an ideal snack to help cool off on a hot day. The lychee ice cream can be kept in the freezer for many days and the quality is still delicious. Before eating, you should put it in the refrigerator for 20 minutes for the ice cream to separate or leave it out for 5-10 minutes to make it easier to eat. I wish you success in making fabric ice cream! Phuong Anh (Synthetic)

A carbonated beverage and a dish that is both spicy and sour, often served with rice, bacon, instant noodles, but also made by a fermentation method like kimchi, how can it be combined with can each other? But in Korea, yes! Even this kimchi energy drink is very popular and is enthusiastically welcomed by young Koreans. Because when you eat greasy food, carbonated drinks will make you feel less bored, combined with the taste of kimchi will be more delicious. Kimchi-flavored soft drinks are being enthusiastically welcomed by young Koreans The water can is designed in white with a very eye-catching cabbage kimchi pattern, feeling both cool and sweet. When not trying it, many young people think this is a strawberry-flavored carbonated water because it has a beautiful peach-like color. When enjoying, it does have a strawberry taste, the gas concentration is not too strong, but later on, the taste of kimchi can be felt, but not very strong, just spreading in the mouth and then melting. The content of kimchi accounts for 0.001%, only creating a feeling for the drinker. Kimchi-flavored soft drinks are also energy drinks, helping users feel more alert and energetic. A 240ml can of water is sold for 3000 won (VND 63,000) in Korea.

“In previous years, my husband and I often bought the whole garden, from when the lychee was still green until harvest, we would sell it to traders. Now the lychee is in the right season for the outbreak, so my husband and I decided to switch to drying and selling dry cloth. Because it was too urgent, I didn’t have time to make a drying oven, so after I harvested fresh lychees, I rented them to dry them and then sell them on my personal page as well as online market groups,” Thuy said. The price of dried fabric is halved compared to every year Ms. Thuy said that the drying time for a batch of fabric ranges from 5 to 6 days, depending on the drying process of each kiln owner. A satisfactory batch of dried lychee is that the lychee fruit must have uniform color, sharp sweetness, flexibility and a very characteristic aroma. Due to the impact of the epidemic, the price of dried lychee this year is much lower than every year. According to Ms. Thuy, in previous years, the average price of dried lychee was from 120,000-150,000 VND/kg, this year the price fluctuates around 60,000 VND/kg. This price is for Thuy and her husband to make it public on their sales page. She and her husband only do wholesale, not retail, with a minimum order of 10kg. Customers taking in large quantities, from 50kg or more, I will reduce the price a little more. “Because I have been selling for nearly 15 years, the number of regular customers is very large. There are customers who order immediately at 2-3 quintals, on average I output about 4 quintals a day. In less than a week, I sold 1.5 tons of dried lychees,” she said. Thuy and her husband only wholesale dried cloth for customers who buy 10kg or more “Actually, this year, I switched to selling dried lychees like this and didn’t make much profit. However, due to the Covid-19 epidemic, I want to join hands so that litchi growers don’t suffer much damage.” The woman shared that if the dried fabric meets the standards, it can be preserved for a whole year. Dried lychee can be used to eat directly, soak in alcohol or use to cook tea, as a spice for traditional Chinese medicine. How to choose a drying cloth In the market, there are many establishments that sell dried fabrics, but to choose quality dried fabrics, it is necessary to pay attention to buy them at reputable addresses. The dried fruit must be large, the outer skin is dry evenly, keep its shape or slightly dented. Dried fabric can be kept for a long time Especially when peeling, the lychee must be flexible, have a characteristic aroma, sweet taste, peel off without sticking to your hands, and have a dark color of cockroach wings. Long litchi with black color means it has been burnt, while long with light brown color means that it has not been dried enough, must be used immediately and cannot be stored for a long time. Methods of preservation In order to preserve the dried fabric for a long time, when we buy the fabric, we dry it under 2 or 3 times in the sun. During the drying process, pay attention to turning the fabric to the sun, and the fabric to dry evenly. Then put it in the shade to dry in the wind for another 3, 4 days, then put it in a tightly tied plastic bag. When storing, about 2-3 months, you should open the cloth bag to check the probability of a few fruits to see if the dried fabric is still of good quality or has been moldy, damaged or opaque. If you store a lot, every few months, you should take the fabric out to dry in the sun and follow the exact same preservation process for the first time, thus ensuring that the dried fabric can be kept delicious and nutritious for years to come.

Summer comes, Americans go crazy again with cicadas sweeping everywhere. Although they do not cause damage to crops like locusts and grasshoppers, their cries are extremely scary. Seeing a good opportunity, Asians in the US began to promote many dishes from cicadas, from fried, traditional grilled to pizza, stir fried, cooked with sauce.. At first, they were hesitant, but after enjoying the deliciousness of cicadas, Americans began to learn how to make many different dishes from cicadas themselves. Recently, a famous pizza restaurant in Ohio has launched a spicy Thai cicada pizza. After launching the test version, the number of customers responding is not small, those who have tasted it say that the cicada pizza is very delicious. Since then, many variations with cicada pizza have been expanded, giving customers more choices. Most people think that although it looks terrible, cicadas eat very well. Cicada pupae are more common than cicadas. Americans use onions, peas, peppers, garlic, lemons and the like to make salads with cicada pupae or stir-fries together. A rich, aromatic cicada sauce created by Americans. Pictured is a traditional Mexican tortilla with fried cicadas. Those who have tasted it say that it is more delicious than regular cakes. The main reason is because fried cicadas are very crispy and high in protein, so they have a delicious taste. Americans are now starting to add cicadas to many of the dishes they normally eat. Fried cicadas sandwiched in burgers is a typical example. Some more sophisticated people also make a delicious cicada sauce, which is to mix mashed potatoes, butter with salt and pepper, squeeze a little lemon on top, sauté red onion, jalapeno, garlic, and finally serve with tick sorrow and eat together. Many main dishes are decorated with cicadas on top, and even cicadas are wrapped in chocolate to make cicada chocolate and other desserts. However, experts from the US Food and Drug Administration recently warned Americans addicted to cicadas that it is best not to follow the cicada eating trend if they are allergic to seafood. . That’s because cicadas are close relatives of lobsters and shrimp. Invite readers to watch the video: Strange dishes of Vinh Phuc people

Recently, a netizen shared a picture of a cocoa flan product (caramel cocoa) made by herself. This person wrote : “Hello everyone! Tomorrow is my lover’s birthday, I was planning to surprise her, so I looked at Google to find a recipe for Flan cocoa. I’ve been struggling all night and now I’m done, but the cake poured out like boiling time. Should I make another batch? Can anyone give me advice.” The image the girl posted makes everyone think it’s boiling time, no one thinks it’s cocoa flan. Many netizens are bored and think that if the girl can’t do it, she can order it, but it’s hard to accept it. “If you steam, keep the fire low and open the lid every 10 minutes. Your cake is due to the high fire, it bubbles up and is about to boil, so it’s pitted.” one resident said. However, some people expressed their admiration because: “Haven’t read the caption yet, I think you intend to surprise her by using boiled blood instead of cake. It must be said that the chef’s level is not certain to make a flan like blood to each small hole, to the color. water is the same. Admiration.” “Go to the store and buy it, don’t make other people’s stomach hurt, especially the ladies who cook are bad but still like to be creative.” one netizen frankly advised. Not long ago, a netizen shared a picture of a batch of homemade cakes. This person makes a cake with a smiley face in the picture on the internet. While the picture on the internet shows a round, beautiful and attractive batch of cakes, this girl’s cake is crushed and has nothing attractive. Not to mention the original one, the other one lost an unsightly corner of the face. Many netizens also expressed sympathy and said that making a cake is not simple, just a little carelessness can destroy the whole batch of cakes. “ I’ve done it before, baked at too high of temperature so the cake is burnt black, not to mention once made, it was crushed, unable to eat. Giving it to everyone, no one dares to eat it for fear of stomachache ” said one person. Some say: “ Making these cakes must be meticulous little by little, it’s not right to do it in a way that can’t be eaten, if you look at the recipe again, something must be wrong, but how can this be. It looks so scary “.

Chau Hong Vo brown rice is produced by Le Quoc Viet hotel in Kien Giang. Photo: THU NGUYEN That rice rice is now searched on Google with only two pieces of information that are nowhere to be found. Ngo Van Ban wrote: “In the past, farmers did rice once a year, and there were crop failures in some years, so it was very important to store rice for eating. If the rice is not stored properly, or the rice rots or is damaged by floods, they will have to suffer hunger and thirst” (1). And by Do Do: “About 50 years ago, my hometown produced 1 rice crop a year, domestic rice varieties (Rice Gon Bot, Gon Se, Nang Huong…), long growing time, high energy. low yield, but resistant to pests and diseases, good drought, no matter what time of planting, wait for the cold north wind to blow on the new rice to flower” (2). Both of these information about Khanh Hoa rice are lame, but can be complementary: cotton rice is a weak photosensitive rice, only made at the end of the year to reap. It’s not like it’s waiting for the north wind to return like Mr. Do said. And Mr. Ban ignored the early rice crop that was done before the summer rice crop. While there was no god-nose rice, there were still local varieties of rice with shorter duration than cotton rice, even quite short days like three-moon rice. Only those rice varieties are not as delicious as cotton rice. When I “put my feet up” in the field, my hometown grew two rice crops – the god Nong rice crop and the six-month rice crop. There is no concept of winter-spring, summer-autumn, autumn-winter at all. It’s the South! Divine rice – a word that ordinary Vietnamese often confuse with Mr. Than Nong in China. The names of the men must not be confused, they must know that the name honors the agricultural profession – the sacred farming profession. The main occupation of the Vietnamese people in the past has been shaken until now. The time of the god of agriculture was also the beginning of the “green revolution” for which its father, Norman Borlaugh, was awarded the Nobel Peace Prize. Until the land became “infertile” like the three-rice crop fields in Vietnam, no one thought, even the “conceptualism”, to give him the Nobel Prize. Red rice Cotton rice planted in the low foot fields is reaped before the wicker season. The foot of the fields that eat the water of the sky often grow melon rice. That red rice has completely disappeared. It is the type of rice that resists the north wind and also makes the growers lose their breath when they were still threshing rice, and was transformed by poets into “threating rice in the night of the moon”, the threshing machine of the land of ginseng yet. enter the South. The grain of rice loofah is very tough, once threshed, it cannot sing. Once, when the rice was in season, my grandfather from Tu Bong and Van Ninh brought it to Dong De, Nha Trang, and gave it to the family. At noon, having a separate meal, my brother and I wanted to cry why “what red rice did you eat today?”. I don’t know if the younger brother “goes back” to eat red rice anymore, but now in this world, red rice is not easy to get and eat, even if he wants to find it, he wants to cry. Bad news! When I grow up, I wonder why rice is so red. Yet there are many types of explanations, sales crap, and science. The ST Red Rice website explains: “The red color of rice is due to iron. When rice plants absorb iron in the soil up in the bran layer, that iron is iron stamen, colorless. When the rice is ripe, the red color gradually increases, through the drying process, iron stamen turns into iron tam to red, becoming a useful source of nutrients for humans” (3). People of science and technology are not “salty” with this explanation. However, the story of iron-rich red rice is the story of Ngoc Do Huong Dua rice, a specialty of Lap Vo district, Dong Thap province. The variety was born around 2015. According to the analysis results of Can Tho University, the iron content in this rice is up to 26.4mg/kg, equal to the iron content in 0.9kg beef. The quality of this rice is superior to Jasmine premium fragrant white rice. The question is, when will the world like to let farmers get rich? Before that, around 2013, a farmer in Oc Eo, Thoai Son, An Giang, restored red rice and named it Hong Ngoc Oc Eo 1, a type of seasonal rice that grows up to 9 months. After that, the author of the rice variety, teacher Danh Van Duong, continued to multiply and cross-breed to give birth to the variety Hong Ngoc Oc Eo 2, with a growth period of 150 days. At Oc Eo 3, there are only 100 days left until the quality of rice begins to be questioned! There is an explanation in favor of the genetics of the variety, saying that because the variety is rich in anthocyanin pigments, it is red. Anthocyanins are organic pigments of natural origin that exist in most higher plants and in some vegetables, flowers, fruits, and seeds with red to purple colors such as grapes, berries, cabbage, and cabbage. purple, perilla leaves, hibicut flowers, black beans, eggplant berries, glutinous rice, red rice… This explanation stands. Out of red rice to red rice The story of my two brothers crying when eating red rice is like that, recently, having a meal of broken rice with seasonal rice of Tu Viet, his son at home wondered: “What kind of rice is not white at all?” Saying that seems like a criticism, but eat like a tiger. Tu Viet broken rice is “born in heaven” broken rice, not broken rice that has gone through “beauty salon” by forced “breaking” method. It’s like the dwarves who dream of Snow White by stretching their legs. Broken rice in the season only needs a cup of mixed fish sauce that is both salty and sweet, a little salty and a little sweet, with pickles of radishes and carrots is enough to give a thumbs up. There is no need to “slack” anything between the “curfew time” of the epidemic season for the complicated “medical declaration” before entering the market or supermarket. Tu Viet, whose full name is Le Quoc Viet, is an agricultural engineer, an economic officer, and was almost “cut off” because of the “crazy season of rice”. Seasonal rice is generally a long-term rice variety that produces high-quality rice. Especially, the rice varieties for fragrant rice of Thailand and Cambodia are only grown in the foothills of the field for one crop to eat water. Once with his friend D.TC passing through the vast one-crop field of Cambodia, at the time of leaving the country, he seemed to say to himself: “Why doesn’t Vietnam teach Cambodia how to farm!” Unexpectedly, a little later, Cambodian rice won the world’s best rice award for three consecutive years from 2013. Back to broken rice season rice. It can also make another dish, porridge. Broken rice cooked with porridge is number 1, sausages of Huu Nghi sausages are number 1, the problem is that you can freely go to Ban Co market to find other delicious offal. Enough to have an “ecosystem” of porridge heart porridge than Cai Tac heart porridge far away. The story of broken rice in the season is still hot, and Tu Viet has launched a type of rice called Chau Hang Vo to the market. The people of this South are so strange, they run out of rice from Chau Hang Vo and then mango Chau Hang Vo. The name rice is read from Chau Hong shell – a kind of pink shell jade; Westerners used to call a grain of rice a pearl. The name mango is from Chau Nghe mango. Could it be that Ba Vuong farewell has been deeply ingrained in the daily life language of the people below? Tu Viet recounted: Recently, I met Ms. TK, who is originally from Can Tho, who only made Chau Hong-hulled seasonal rice. Mr. Viet quoted Ms. K. as saying: “I also like the name Chau Hong shell very much, but the people of Can Tho just like to call it Chau Hang Vo. When it comes to Chau Hang Vo rice, people immediately say that the rice is very delicious and doesn’t need much food. As I personally feel, eating rice is really healthy and strong like Mr. Xiang Vo, that’s why his grandparents called him Chau Hang Vo to emphasize the nature of the rice grain of heaven for the people of Can Tho. Rice cooked with brown rice in Chau Hong season is fragrant and flexible. Photo: THU NGUYEN The first time Vietnamese investment came to know about Chau Hang Vo’s seasonal rice variety was through the Soc Trang Rice Festival in 2011. The second time in 2018 through the story of an 82-year-old farmer, who used to work in shambles. The old man said that when he was young in the Miet Thu area, Kien Giang “has the Chau Hang Vo season rice variety with a characteristic aroma; If I go canoeing down the river, I will know when I pass a house that is cooking rice with Chau grade Vo rice.” Tu Viet worked hard to find seeds and bring them back to try. He said: “During the process of taking care of and cherishing the newly planted seeds, I found that the Chau Hang Vo variety has a slender, slightly elongated shape, most of the seeds have a swish tail, the husk is bright yellow but when soaked in water. It has a dark pink color because the bran layer (silk shell) is purple-red, if the bran layer is scraped, the rice grain is still light pink, not white like some other varieties. On Friday, after Ho Chi Minh City social distancing for 15 days, I received rice with many anecdotes from Tu Viet sent from Kien Giang. Rice consists of two types of brown and bran. Brown is dark red, milled rice is pink to yellow. Chau Hong brown rice with shell holds up to 2 countries, 1 rice is just cooked rice. While cooking with the rice cooker, the rice had a strong aroma. In the past, cooking with firewood must have a more unique aroma, especially when the water is boiling, open the lid of the rice cooker to check if the water is drained or not. The ancients still liked to save that “pearl milk” to nourish children and the elderly. Now, the “grandmother” of the rice cooker is better, but not like the old mother in the place of distilling rice water. Chau Hong brown rice has a soft, flexible shell. Eaten with braised pangasius slightly candy, above all delicious. Those who have the memory of the rice season are also rewarded with memories flowing from their hearts full of silt and nostalgia. You seem to be eating in the middle of the scene of planting, planting, harvesting, drying. Grinding and pounding rice. Scrubbing in the back garden to cook a pot of rice… (1) Ngo Van Ban, Traditional farming in the ancient land of Khanh Hoa, chapter IV (2) Do Do, Rice transplanting ceremony in Ninh Hoa, http://www.ninhhoatoday.net/stbkky78-1.asp (3) http://socrice.com/products/detail/32/gao-st-do

Bitter melon is a fruit that, although not beautiful in appearance, is extremely nutritious. Bitter melon can be refrigerated and then eaten raw directly with very attractive, can be steamed, fried, cooked in soup… in which stir-fry is the most popular. However, not everyone dares to eat bitter melon because the bitter taste of melon causes an unpleasant feeling. Moreover, bitter melon is not easy to stir-fry, although the frying time is fast, if you don’t know how, it will make the melon soft and lose its original green color. So how to keep the crispiness of the melon, the beautiful green color and eliminate the bitter taste of the melon after stir-frying? Some people think that blanching bitter melon before stir-frying will reduce the bitter taste, but just blanching is sour enough, needing to take another step. Some people say, you should soak the melon with salt water before cooking. But we also know that salt has a very strong dehydrating ability, if you soak bitter melon with salt first, it can indeed reduce the water in the melon and remove a small part of the bitterness. But this will also make the bitter gourd lose its crispy taste, when eating the melon it will be a bit mushy. Long-time chefs share their experience, it is not difficult to process fried bitter melon with little bitterness. You can refer to the following tips: First, when buying melon, it is necessary to wash it with clean water to remove dirt on the surface of the fruit. Then use a knife to cut off the two ends, cut / remove the intestines of the loofah. Use a spoon to scrape out the white part of the bitter gourd. This white part is the cause of the bitter taste of the melon. At this time, use a knife to cut bitter melon into thin and even slices. Put bitter melon in a large bowl, add a moderate amount of sugar, stir well and marinate for about 20 minutes. When the time is up, wash the bitter melon twice with clean water. Next, pour a sufficient amount of water into the pot, turn on the heat and bring to a boil, add bitter melon to blanch quickly, blanch until the melon turns dark green, then immediately take it out and drain. Pour a little cooking oil into the pot, turn on the stove to high heat, add minced onion and garlic and fry until fragrant. Then add bitter melon and stir-fry on high heat, stir quickly. Add a little salt and seasoning powder (optional) to taste and then turn off the heat. Only stir-fry the melon for about 2-3 minutes to keep its crisp, beautiful green color, if it takes a long time to cook, the melon loses its color and becomes soft and not delicious. So when stir-frying bitter melon, you only need to remember 2 important steps, which is marinating sugar with melon. Sugar has a weaker dehydrating property (removing water from the fruit) than salt, will not soften bitter gourd, and can remove the bitter taste. Moreover, marinating sugar makes bitter melon more crispy. The second step is that after washing, it is necessary to blanch the melon, the bitter melon is both green and crispy, the bitterness is reduced again. Good luck!

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.

Tran Nhung shared, cooking is both her passion. Although working during office hours is very busy, she still tries to find time to cook in the evening. “ For many singles, after work, there are many ways to relieve stress, such as going to coffee with friends, going for a walk or simply wandering the streets, I choose to go to the kitchen to cook for myself meals. Simple, palatable. I think this is also a way to love yourself and relax more.” Nhung shared. She shared, her parents are very meticulous and careful in eating. For example, when cooking, a dish’s seasoning must be bought, but cannot be left without. When she was a child, her parents opened a popular rice restaurant in the district hospital, perhaps that’s why Nhung was exposed to dishes from a very early age. The first dish she was taught by her father was fried beans. It is the manipulations to create a simple but delicious dish that makes 9X fascinated, and love the kitchen all the time. Very eye-catching dishes. Currently living alone, Nhung mainly cooks alone. 9X confided, I don’t cook too picky and I like traditional dishes. “For example, in winter, there are braised fish and braised meat. In the summer, I often cook shrimp and crab soups with salted eggplant and salted figs. Nhung said. Due to administrative work and a fixed salary, Nhung has to pay for the week, the average meal a day is about 150,000. On weekends, she often prepares tomato and salted fish dishes in advance, then keeps them in the fridge for a week. If there is meat from her parents’ hometown, 9X will divide it into meals and freeze it, otherwise she will go to the morning market to choose fresh food to cook for the day. Tran Nhung said that every time she goes to the kitchen, she will pay attention to the way she chooses food and tips so that the dish does not lose nutrients and still retains its inherent freshness. That’s why 9X often goes to the market early in the morning, choosing familiar goods to buy. “My mother also taught me some cooking tips, such as how to fry onions, keep the color beautiful and crispy for a long time, when the oil is not boiling, add a little lemon. Or the trick to stir-fry bitter melon, if you want the melon to keep its green color for a long time when it’s done, then when you cut it, you should soak it in warm water with a little salt, then pour it into a basket to drain and then saute…” , Nhung happily revealed. Nhung admits she is not picky in eating, but once cooked, it must be delicious. That’s why she doesn’t like eating out. In the hot summer, the need for food also decreases. Therefore, Nhung chooses to cook many sour soups such as fish soup, shrimp soup, side dishes such as salted eggplant, salted figs, fried beans, etc. With some dishes that take a long time to prepare like Nhung crab, they will be saved for the weekend. After finishing, 9X divides the finished product into small bags, keeps it in the refrigerator, is available to cook whenever needed. Despite being alone, 9X still regularly changes the menu to reduce boredom, but the main food still revolves around ingredients such as fish, chicken breast, seafood, beef… “I don’t eat pork often, only about one or two meals a week cook pork-related dishes.” Nhung shared about her personal interests. Normally, on weekdays, I have to go to work, so breakfast 9X mainly eats cereals or drinks nut milk. Only on weekends, she makes vermicelli and pho dishes to enjoy. When sharing her trays of rice on social networks, Nhung was praised by many people. Everyone must recognize that 9X is brave, skillful and hardworking. Perhaps this is the motivation for the single woman to love the kitchen more and love to cook every day. “The single life working away from home sometimes has a lot of stress and fatigue. But the most peaceful for those who love the kitchen like me is probably still every night after work, coming back home next to the kitchen. When I was young, I cooked for myself simple but passionate meals, but for me, loving myself is also from these small actions.” 9X said.

Cucumber is a fruit that is not only fresh and nutritious, but also has many beauty effects. In the summer, cucumbers are sold more and more. Cucumbers can be processed into many delicious dishes such as salads, stir-fries, juices, decorative dishes… When shopping for cucumbers, many people have the mentality of choosing straight fruits, instead of curved but real fruits. Is this a good choice? Growers have told 4 great tips when choosing cucumbers, you can refer. The way to choose cucumbers is similar. Look at the color of the cucumber When choosing cucumbers or cucumbers, we can first look at the color of the cucumber. Normal fresh cucumbers should be green and dark green, some people think that the lighter color will be softer, this is not the case. Because mature cucumbers/cucumbers naturally have a lot of sunlight During growth, the color is darker, while cucumbers that are fertilized or stimulant, as well as cucumbers in a greenhouse, the light time is shorter and the color is much lighter than that of naturally mature cucumbers. Therefore, you should choose fruits with a darker green color. Illustration. Look at the straightness of the cucumber When you buy cucumbers, you will usually see curved and straight fruits. Vegetable farmers said that cucumber is a natural vegetable, because it belongs to the family of vines, plus many factors such as light, temperature, fertilizer … so cucumbers will be bent somewhat. With straight fruits can be enlarged with stimulants. Therefore, it is best not to buy a fruit that is too straight, so choose a fruit that is slightly curved. But note also should not choose too curved fruit, curved, round shape, uneven fruit body such as big head and small head, these fruits are often stunted and lack nutrition. Look at the flowers in the cucumber navel When buying cucumbers, if we pay attention, we will see that there are many cucumbers that still have a small flower in the center of the fruit while most of them have no flowers. Many people believe that such fruits with flowers are usually freshly picked, still fresh. In fact, when picking naturally mature cucumbers, the flowers at the navel will fall off naturally after a day, leaving a scar on the top. As for melons with flowers at the navel that look very fresh, big and bright, after picking for many days still not falling, it shows that it is used growth drugs, so it is not recommended to buy such fruits. Look at the thorns of the cucumber When buying cucumbers, we often touch the thorns on the surface of the cucumber with our hands, these thorns can protect the cucumber during growth. If it is a fresh cucumber, the thorns on the surface will Small and dense, when touching with your hand, you will see the spines fall off. However, if the surface of the fruit is relatively smooth, usually the melon is long and not fresh, avoid buying. Once you have selected delicious cucumbers, you can bring them home to process into some of the following delicious dishes: 1. Cucumber Salad Resources: – 2 cucumbers – 1 chili – 1 bulb of garlic – 30ml rice vinegar – 1 teaspoon sugar – 1 teaspoon fish sauce – 1 pinch of cornstarch – 60ml of water Making: – Cucumbers are washed and soaked in salt water for 15 minutes, then rinsed under running water. – Cut off the ends of the melons and then scrape them into thin slices. Peel and mince garlic, minced chili. – You take each slice of melon, roll it into a circle, and place it on a plate so it’s beautiful. – Put fish sauce, sugar, rice vinegar, 60ml water, a little cornstarch, garlic and minced chili into the pot and stir well to dissolve. Turn on the stove to boil the fish sauce mixture, then turn off the stove, let it cool before using, so we get a slightly viscous fish sauce mixture. – When the fish sauce mixture has cooled, sprinkle it evenly on the cucumber plate, so the cucumber salad is complete. In just a few simple steps, you have a delicious, crispy, sweet and sour cucumber salad to enjoy! 2. Cucumber cake Resources: – 140g cucumber puree, 10g cooking oil, 20g fresh milk, 110g low gluten flour, 1 egg, 20g powdered sugar Making: – Cucumbers are washed, cut into small pieces, then put in a blender, puree. Then pour into a large bowl. – Pour milk, cooking oil into the bowl of grated cucumber. Crack the egg in. – Stir everything. Then sift in the low-gluten flour and powdered sugar. The amount of sugar can be customized according to your sweetness level. – Continue to stir the mixture into a liquid, no lumpy powder. – Prepare a non-stick pan, do not put oil in the pan nor turn on the heat. Use a spoon to scoop up some flour, pour it slowly from above, about 15cm from the pan surface. Let the dough spread out naturally into a circle. Then turn on the fire. – There are small holes on the surface of the cake, but that’s because the dough has not frozen. Then, when the bottom of the cake is cooked, turn it over and continue frying. After flipping this side, cook for a little longer, you will see the cake is slightly puffed in the middle, the cake is cooked. The cake has a faint scent of cucumber, very light and pleasant. Cucumber cake is delicious when eaten with ketchup. Good luck!

Method 1: Cut pineapple in the shape of sticks to eat rolls without wasting too much pineapple excess. Illustration. Choose ripe pineapple with beautiful golden color, fragrant berries, but make sure your hands are not mushy or bruised. The pineapple eyes bloom regularly in a row without mess, it will be easier to get the eyes. Step 1: Use a pruning knife to remove the leaves, guide the knife to cut in the shape of a black arrow. Keep the stem intact to hold while peeling and removing the pineapple eyes so that your hands do not touch the flesh of the fruit, limiting the case of contaminating toxic fungi or dirt from the eyes, pineapple skin into the flesh of the fruit. Trim off the bark close to the petioles, pointing the knife from the outside in like an arrow. Cut off the end of the fruit to flatten. Step 2 + 3: Place the pineapple on a cutting board, cut a deep enough peel as shown. Knife direction as shown. Continue 1 side line. So rotate evenly, peel off a ring of peel. Step 4: Observing the surface of the peeled pineapple, we will choose exactly one side according to the face of the knife we ​​cut, take the eyes according to each of these faces. Many of you often take your eyes in a vortex, this way does not create a surface that hugs each pineapple face, then later when cutting the stick, it will be easy to break because the cut eyes will stagger each other. Step 5 + 6: Imagine there is a plane like the image above and take the eyes diagonally like arrows. Look at the other 2 black diagonal lines and slice the pineapple diagonally in that shape, instead of slicing the pineapple horizontally! Step 7: After step 6, the finished product will be the same pineapple eyes without staggered and not broken. We continue to cut pineapple slices into big bars as shown. Step 8: Each big stick is cut into 4, you will get the same small pineapple sticks without breaking at all. Step 9: If you want the pineapple sticks to be beautiful, cut off the edges so that the pineapple sticks are even. Method 2: Cut pineapple with beautiful sunflower-shaped wings, do not break to chill, eat fresh, shake with chili salt or dry for a long time to make tea and make water. Repeat steps 1 to 4 of method 1. This time will take the eye along the vertical circle as shown in Figures 4 and 5. The swirls will be along the pineapple, not horizontally, then when slicing the flower, the staggered petals will be more beautiful. How to peel pineapple and remove eyes Pros – Cons : Fast execution time. Easy to shape pineapple slices. Step 1 : Peel off the first 2 parts of the pineapple, then cut it in half lengthwise. Step 2 : Use the blade to cut diagonally on both sides of the pineapple core to remove it. Step 3 : Put the pineapple face down on the cutting board, use the knife close to the pineapple body to peel off the skin so that the eyes are also moved. Step 4 : Use a knife to trim parallel grooves on the pineapple body to shape. Step 5 : Same with the other half of the pineapple. Good luck!

The kitchens at the 434th Brigade divided meals close to mealtime so that the soldiers could eat hot and delicious food. The person who directly organized the cooking for the officers and soldiers of Battalion 1 was Army Corps Major Do Van Cuong, the squad leader who raised the troops. He has many years of experience, so it is easy to change the cooking method to suit the taste of soldiers in each locality and region; adjust the time, reasonable force in the squad… for the best service quality. QNCN Major Do Van Cuong confided: “I feel guilty if I feed my troops and let them not eat well. Therefore, we tell each other to regularly change the processing method so that it is both delicious and eye-catching. and ensure food hygiene and safety; divide meals later, do not let it cool, and arrange the tray of rice neatly and neatly, directly affecting the sight, the soldiers will eat more delicious”. , Mr. Cuong reads a few verses, as the “mantra” for the unit’s army rearing department: “Eating well is not for money/ The same standard plus enthusiasm/ Neat, tidy, hygienic/ Raising The army must have the word love and the word heart.” Not only the kitchen of Battalion 1, the kitchens of Battalion 2, Battalion 3 and brigade agencies also always ensure the quality and meet the standards of the army’s rations. The army rearing force always upholds responsibility, actively improves meals, dedicatedly and wholeheartedly serves to make the soldiers eat well and eat all the rations. Each meal is weighed and measured in full quantity, strictly checked for food quality, under the supervision of the unit on duty. The brigade logistics industry is self-sufficient in incubating bean sprouts, making beans, wrapping sausages, pickling salt, etc. to provide units to both ensure food safety and hygiene and save costs about 20% compared market price. As a result, the quality of the soldiers’ meals was improved… Colonel Nguyen Viet Hung, Brigade Commander of the 434th Brigade said: With the effective and creative measures and the service spirit of the dedicated and caring army rearing team, the soldiers’ lives have been significantly improved. , contributing to ensuring the regular strength of the army to reach 99.5%, successfully carrying out the tasks of training, fixed assets, and building a strong and comprehensive unit.

From June 14 to June 20, AEON Vietnam first held “Luc Ngan Lychee Festival” at 3 Southern Department Stores and Supermarkets, namely AEON Tan Phu Celadon, AEON Binh Tan and AEON Binh Duong Canary Mr. Bui Trung Chinh – Purchasing Manager of Food Industry, AEON Vietnam Purchasing Department – said: Luc Ngan lychee festival is an opportunity for southern customers to freely choose, shop and enjoy sweet flavors. The sweetness and freshness of Vietnam’s leading specialty fruit. Besides, through this activity, AEON Vietnam wishes to cooperate with customers to promote product consumption for Bac Giang farmers, especially while the transportation and consumption of products are greatly affected by the epidemic. It is expected that during the week of the festival, 3 Southern Department Stores and Supermarkets of AEON Vietnam will consume about 30 tons of Luc Ngan lychee. It is expected that the consumption of this fruit at AEON Vietnam’s supermarkets will double by 2020. Previously, from the end of May 2021, when the lychee crop started, AEON Vietnam sold lychees at General Department Stores and AEON Supermarkets in the North. AEON Group continues to purchase and export Vietnamese litchi to Japan Not only serving domestic customers, this year, AEON Group continues to purchase and export Vietnamese litchi to Japan through its member company, AEON TOPVALU Vietnam. Information from a representative of AEON TOPVALU said that the first shipment purchased from Hai Duong province arrived in Japan in the last week of May. This first batch of fabrics has just been sold for the first time at AEON Kagoshima Shopping Center. In the Kyushu region, within the framework of Vietnam Fair (Vietnam Fair) held from June 4 to June 6, Vietnamese lychees were introduced to Japanese consumers along with typical Vietnamese culture. Men such as ao dai, lantern… It is expected that in this year’s fabric season, there will be next batches of fabrics exported to Japan by AEON TOPVALU Vietnam. In 2020, Vietnamese lychee was first introduced to Japanese consumers through the AEON supermarket system in Japan. Bac Giang lychees are sold at AEON Vietnam and Japan, AEON Group not only connects and supports lychee consumption to domestic consumers, especially, Southern consumers can enjoy sweet fruit of Bac Giang land. This is an opportunity to increase the value of Vietnamese agricultural products to the world, as well as contribute to increasing the export turnover of Vietnam’s agricultural products.

From June 14 to June 20, AEON Vietnam first held “Luc Ngan Lychee Festival” at 3 Southern Department Stores and Supermarkets, namely AEON Tan Phu Celadon, AEON Binh Tan and AEON Binh Duong Canary Mr. Bui Trung Chinh – Purchasing Manager of Food Industry, AEON Vietnam Purchasing Department – said: Luc Ngan lychee festival is an opportunity for southern customers to freely choose, shop and enjoy sweet flavors. The sweetness and freshness of Vietnam’s leading specialty fruit. Besides, through this activity, AEON Vietnam wishes to cooperate with customers to promote product consumption for Bac Giang farmers, especially while the transportation and consumption of products are greatly affected by the epidemic. It is expected that during the week of the festival, 3 Southern Department Stores and Supermarkets of AEON Vietnam will consume about 30 tons of Luc Ngan lychee. It is expected that the consumption of this fruit at AEON Vietnam’s supermarkets will double by 2020. Previously, from the end of May 2021, when the lychee crop started, AEON Vietnam sold lychees at General Department Stores and AEON Supermarkets in the North. AEON Group continues to purchase and export Vietnamese litchi to Japan Not only serving domestic customers, this year, AEON Group continues to purchase and export Vietnamese litchi to Japan through its member company, AEON TOPVALU Vietnam. Information from a representative of AEON TOPVALU said that the first shipment purchased from Hai Duong province arrived in Japan in the last week of May. This first batch of fabrics has just been sold for the first time at AEON Kagoshima Shopping Center. In the Kyushu region, within the framework of Vietnam Fair (Vietnam Fair) held from June 4 to June 6, Vietnamese lychees were introduced to Japanese consumers along with typical Vietnamese culture. Men such as ao dai, lantern… It is expected that in this year’s fabric season, there will be next batches of fabrics exported to Japan by AEON TOPVALU Vietnam. In 2020, Vietnamese lychee was first introduced to Japanese consumers through the AEON supermarket system in Japan. Bac Giang lychees are sold at AEON Vietnam and Japan, AEON Group not only connects and supports lychee consumption to domestic consumers, especially, Southern consumers can enjoy sweet fruit of Bac Giang land. This is an opportunity to increase the value of Vietnamese agricultural products to the world, as well as contribute to increasing the export turnover of Vietnam’s agricultural products.

In addition to humiliation, roast duck, roast pork…Lang Son also has a rustic dish with the mountain flavor of the Tay people, which is wild shrimp. Photo: Time Gold TV Unlike common shrimp species that live in the water, wild shrimp are insects that live on tree trunks or caves and are only found in Lang Son. Photo: Vietnamese people. Lang Son shrimp has a similar shape to a shrimp but is small in size and has locust-like legs. Photo: Vietnamese people. Considered as a seasonal specialty, Lang Son forest shrimp costs up to 500,000 VND/kg at the beginning of the season. In the middle of the season, wild shrimp are cheaper, about 300-350,000 VND/kg. Photo: Vietnamese people. According to local people, wild shrimp are available around June and July. At night, this insect flies out in all directions to feed, during the day it stays in the nest. Photo: People of Vietnam To catch wild shrimp, people have to go quite far because the deeper in the forest, the more wild shrimp there are. Sometimes we have to cross hills and mountains to deep forests. Photo: Youtube However, wild shrimp are very smart, knowing that someone is approaching, they run away. The catcher must have experience to catch all the nests. Photo: Youtube Due to the high selling price, in the season, many people go to the forest to catch wild shrimp to sell to earn extra income. Wild shrimp are often processed as a drink by roasting with ginger leaves, lemon leaves or guise leaves, leaves of magnolia. Photo: Time Gold TV At pubs, each kilogram of wild shrimp can be processed into 4-5 plates, each plate is about 200,000 VND. Photo: Time Gold TV Video: Lobster is cheap only 150 thousand 1 and the truth is…. Source: VTV24

Plum tea Resources 2 tea bags, 300ml hot water, 25g sugar, 3 lemongrass branches, 40ml plum juice, 1 lemon, ice cubes. How to make plum juice : Buy plums, wash them with salt water and then dry them. Prepare a bowl of diluted salt water, cut plums and soak in salt water for about 30 minutes. Then add sugar to soak for at least 5 hours. Pour the plum mixture into the pan and cook until the plums turn slightly dark. Take the plums out and keep the water in the pan to make the plum juice. How to make plum tea Incubate the tea with hot water, remove the residue and add sugar to stir well. Lemongrass is washed, cut into pieces and smashed. Put lemongrass in a little boiling water for about 2 to 3 minutes. Pour brewed tea into lemongrass juice, lime juice, plum juice and finally add ice and you’re done. Lychee tea Resources 200g fresh lychee, 2 tea bags, 2 teaspoons of sugar, 150ml hot water, ice cubes. How to make lychee tea Peel the lychee and remove the seeds. Put half of the lychee in a blender and puree, filter out the residue, keeping the juice. Put about 2 tablespoons of sugar in a small pot with 30ml of water, stir until the sugar dissolves. Dip 1 tea bag in 150ml of hot water. Pour the sugar syrup into the glass, then pour in the lychee juice. Pour ice into a cup and add the remaining seeded lychee. Finally, pour the tea slowly into the cup and you’re done. Pineapple tea Resources 1 pineapple, 300g sugar, 2 lemons, 300ml water, 2 tea bags, 500ml hot water. How to make pineapple tea Pineapple cut into small pieces, can be sliced ​​a few pieces for garnish. Marinate pineapple with sugar until sugar dissolves. Put pineapple on the stove, add filtered water and pineapple slug for about 10 minutes. Place the pineapple in the fridge to cool down. Then make tea with boiling water. Let the tea cool and then add pineapple jam, pineapple juice and tea. Next, squeeze half a lemon and add honey as you like. Finally, add ice cubes and pineapple to decorate. Peach tea Resources 1 peach, 1 tea bag filter, some sugar, ice cubes. How to make peach tea Wash peaches, peel and cut into small cubes. Put the peach peel and peach flesh in the pot, add the appropriate amount of sugar and a little water and cook until the peach turns transparent. Put the tea bag in a cup, pour the appropriate amount of hot water to make tea, after a few minutes, put the tea bag in. Pour the cooked peach syrup into the tea cup, add ice cubes and you’re done. Watermelon tea Resources 1 piece of watermelon, 1 tea bag filter, 250ml boiling water, 1 teaspoon honey, ice cubes. How to make watermelon tea Pour boiling water into a cup, then put the tea bags in and soak for 5 minutes, then remove the tea bags and let them cool. Watermelon is put in a juicer to get water or put in a blender to puree and filter the water. When the tea has cooled, add the honey and stir until the honey is dissolved. Add ice cubes or shaved ice to the glass then pour in the tea. Next, pour watermelon juice into the glass, stir well and enjoy. You can add or subtract honey to suit your taste. Wish you success with these delicious summer fruit tea recipes and have more quality summer drinks to quench your thirst for the whole family! According to the Vietnamese life

In Can Tho, Ms. Tran Van My Tram (46 years old) said she bought a lot of potatoes to help farmers in Vinh Long. “I bought a few times now, just bought another 5kg today. All week, my family eats potatoes, mainly for breakfast, just hoping to be able to partly help people” – she laughed. Ms. Tram creates many unique dishes such as meatballs with potato sauce, potato donuts filled with cheese, mochi cakes with potatoes, purple sweet potato noodle soup, Doraemon donuts filled with potatoes, … Donuts are created by Ms. Tram from purple sweet potatoes. Photo: NVCC Cake soup with noodles made from purple sweet potatoes. Photo: NVCC Mochi cake filled with purple sweet potato. Photo: NVCC Purple sweet potato soup with minced meat. Photo: NVCC Ms. Tram confided: “The dishes made from potatoes are very diverse, easy to make, but also very delicious. I hope more people know to buy potatoes to help farmers, but see that they work too hard. It’s hard to grow but still not enough. For export, they cannot be sold. Those who have no one to carry them to retail must dump the fruits of their labor.” And in Ho Chi Minh City, Nguyen Thi Kieu Diem (27 years old, district 7) also makes small cakes from glutinous rice flour and purple sweet potatoes. The purple color of the potato helps the familiar cake to become beautiful and attractive. Diem also uses this ingredient to make purple sweet potato rolls. “Purple sweet potato is both good for health and beautifies the food. This roll cake is very simple and quick to make, delicious and easy to eat. Mothers can make babies eat weaning too. I just making cakes, while filming and editing the instructional clip for making cakes so that many people who want to do it can follow, and join hands to rescue purple sweet potatoes to help people in the West,” said Kieu Diem. Two cakes are made by Kieu Diem from purple sweet potatoes. Photo: NVCC The epidemic lasted for a long time, worried that her children would be bored during the summer vacation, so Nguyen Thi Hong Quynh (32 years old, Thu Duc City) and her two daughters made cakes from sweet potatoes. She and her children boiled potatoes, used them to make tea and made fried purple sweet potatoes. These are the children’s favorite dishes, and easy to make, so Quynh let her children cook freely. The happy moment of two children of Hong Quynh’s family when they together knead purple potato flour for their mother to cook tea. Photo: NVCC She recounted: “The baby grew up after learning that farmers were having difficulties because they could not sell potatoes, told me to support buying a lot of potatoes to help them. Cooking is also her hobby. Many of my friends still have a hobby. making yoghurt, pork skin cake from potatoes, very creative”. Ms. Nguyen Thi Hong Tuyen (36 years old, Thu Duc City) also bought a lot of “relief” purple sweet potatoes. She learns how to cook online and changes to suit her and her husband’s taste. The dishes she made by steaming potatoes with vegetables, coconut milk and tea. Hong Tuyen’s purple sweet potato soup. Photo: NVCC Steamed purple sweet potato with coconut milk. Photo: NVCC Some unique dishes with purple sweet potato ingredients “rescued” from Henry Nguyen’s family (Phu Nhuan) and friends: Sweet potato vermicelli Pork skin cake from sweet potato Purple and yellow sweet potato Sweet potato cake

The banana leaf trays look like the trays you used to play with when you were a kid… …but they cost as much as 600,000 VND! Instead of using plastic or stainless steel boxes, we can completely use banana leaves to create extremely eco-friendly decorative trays. Because banana leaves are very biodegradable organic waste, users do not have to worry about recycling like when using plastic. The trays are made from green banana leaves The tray can be reused by washing with water. Admittedly, it is that food, or even utensils placed on banana leaves, always look more beautiful when placed on dishes and plastic boxes. For those who are far from home, when using these banana leaf trays, they will feel familiar and close like being in Vietnam. Banana leaves are the perfect backdrop for dishes. Looks small and cute, but these trays are currently being sold in Korea for about 200,000 VND to 600,000 VND depending on the product size. There are 3 types of long, large and small banana leaf trays for you to choose from.