Japanese salads – the best recipes. How and to cook delicious Japanese salad.
Japanese cooks in the preparation of salads, national dishes using a wide range of products. In the course are a variety of vegetables, fruits, meat, poultry, fish, rice noodles, and of course seafood. However, the technology of their cooking or contains no heat treatment, or its duration does not affect the taste and composition of food, keeping the smell of the products, their natural composition and nutritional properties.
As a condiment for Japanese used salads miso paste, soy sauce, ginger, vinegar, dried fish and seaweed. Now we will try to analyze the most interesting recipes of salads, though, to be honest, they’re all interesting and delicious.
Recipe 1. Japanese salad
– scallop – 400 g;
– mushrooms-250 g;
– lemon – 2 slices;
salad green peas-150 g;
– soy sauce – 1 tbsp;
– vegetable oil-2 tbsp;
– dill-2 sprigs.
Method of preparation:
Boil the scallop meat. Water should always be salted. Wash the pods of peas and also send them to another pot to be boiled. Mushrooms or wild mushrooms (this is optional) peel, cut them in slices and lightly fry. When the meat has cooled, cut it in small pieces. After the pods of peas is tender, immediately Continue reading
Culinary traditions of Korea. Kimchi, rice, pepper
What organ of the human body the most important? The word “animal” comes from the word “belly”. So, the main body of the animal? Correctly, the stomach. But man is also an animal. The ultimate, intelligent, but an animal. So, it’s our main organ – the stomach.
In the East the attitude to the stomach fullness and healthy especially reverent. When they want to emphasize the wisdom of man, and say, is a person of the stomach. The belly is the receptacle of wisdom. So say the Eastern sages of various Nations. The Koreans are no exception.
Main product is Korean cabbage. It not only eat, but even adorn her streets. At the table cabbage Korean for the same thing for Russian – bread. By the way, at local restaurants the bread is usually not served, but without cabbage does not do any one meal. Popular cabbage dish called “kimchi”.
For someone not accustomed to spicy food, eating kimchi, heavily spiced with red pepper, can become a real torture. Koreans eat the same fiery cabbage all year round, mornings, evenings and during the day at lunchtime. But health is not complaining.
On the contrary, Koreans long live, rarely get sick. And although eat a lot, obesity is not suffer. Doctors Continue reading
Tea traditions of different countries
In Russia, where Tea was brought directly from China, tea tradition was enriched by the samovar, lemon, saucers and sugar together. While drinking Tea from the saucer was a direct result of the use of the samovar, in which water long does not cool down. Read more.
England, we owe the fact that in the traditions of European tea black Tea became more popular than the green. The British were the first to mix together different varieties of Tea. In addition, the British, to a large extent, shaped the modern tea etiquette and modern tea ware.
Not far from England – in Ireland – the tradition to sprinkle a dry tea brew whiskey – this is where the variety of the Irish Breakfast. A significant portion of currently known tea snacks also come from England, as tradition, to drink Tea with milk.
The tradition of brewing Tea with spices (cinnamon, cloves, etc.) with a high degree of probability appeared in India. There are several traditional Indian recipes, which include even pepper.
Although in some Central Asian countries people brew black Tea and dilute it with milk, Middle Asia, first of all, gave us the tradition of drinking Tea as a remedy for the heat. Continue reading