The basis of the power of the Koreans, like many other peoples of East and South-East Asia, is the food of plant origin, primarily rice. Rice cooked steamed without salt porridge ‘baby’, without which no cost, no Korean meal. Less the cook pabi of other cereals: millet, barley or green foxtail.
The other main element of traditional Korean cuisine – fish and seafood. The rich flora and fauna of coastal and river waters of the Korean Peninsula give so rich food to the people. The flesh of clams, shrimp, oysters, sea cucumbers and many sea plants are a fundamental part of everyday, festive and ritual dishes. Some types of lean fish – such as cod, Pollock, flounder – are used to prepare a special kind of food called ‘kimchi’.
Kimchi is a collective name of the dishes, the approximate counterpart in European cuisine could be defined as pickles and savouries. However, kimchi is not only vegetables, fruits and herbs as its components are widely used meat, including poultry, and, as mentioned above, fish and seafood. Usually in the warm season the kimchi is prepared 2-3 days before use, and in autumn for the winter is harvested in large quantities.
One of the main traditional food of the Koreans is the noodles ‘Kuks’. The Kuksa is prepared from wheat, buckwheat, corn or potato flour and served along with dishes of finely chopped meat of different methods of cooking, seasoned Continue reading
The homeland of tea is considered China first began to cultivate tea bushes. From China tea spread first across Southeast Asia, and then along the Great silk road travelers brought to Europe. Initially, tea is valued very expensive, like any overseas goods. But, despite this, the popularity of the drink grew steadily. Especially fond of tea to the inhabitants of England, because when cheese and cool climate its use is a great way to warm up.
Properties of tea
Almost immediately after tea became widespread, people discovered its medicinal properties. In China tea was originally used as a medicine and only in our days has become an everyday drink. Let’s call the main currently known beneficial properties of tea:
-Due to the contained caffeine tea has a tonic effect.
-Also, caffeine has a beneficial effect on the heart muscle and the circulatory system.
-Tea is known as an excellent sudorific (promotes sweating) tool. No wonder the people of Central Asia, despite the hot climate, drink tea often and in large quantities that often surprises Europeans. Actually tea, improving the perspiration evaporates moisture from the body surface, and hence does not allow the body to overheat. Profuse sweating can also produce waste from the body.
-Antiseptic action of black and green tea is used in diarrhea. Strong tea kills harmful intestinal Continue reading
Uzbek absolutely nothing-lagman.
Products that you need for cooking:
For the gravy:
400 g of meat
Green radish 1 medium size
onion (onion) – 2-3 pieces
100 g lamb tail fat (or simply take 1 / 2 kg of fatty meat)
1 / 2 kg of tomatoes
2 medium eggplants
4 stuff peppers
200 g of common cabbage
carrots – 2 PCs
1 / 2 bunches of celery
1 head of garlic salt and spices
2 tablespoons vegetable oil
Travelling on a budget, the Uzbek-dish – recipe preparation:
Speaking precisely, Laghman, not Uzbek, Uyghur dish, also widespread in Uzbekistan, as Ukrainian borsch in Russia. The Uighurs are a Turkic-speaking people living in a part of China and part of Central Asia. So their dishes – some connecting Chinese and Central Asian traditions of cooking. Quite often they use these herbs and spices in their dishes that are virtually unknown to us. Similarly, the method of cooking noodles (the”differently”, the lagmana) differs significantly from the methods of cooking noodles in Europe or Russia. The noodles they don’t roll and pull. This heavy work, so usually do it young and healthy men.
Taken once a large amount of dough, maybe 3-5 kg of flour, make a video that take two hands and start turning it before him, but not as pressed linen, Continue reading