Exhibition of Contemporary Korean Art. St. Petersburg
From 18 to 24 August 2007 in the Central exhibition hall "Manege" will be held exhibition of contemporary Korean art "St. Petersburg – Daegu 2007". In formed of paintings, drawings…

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Features of the Japanese cuisine
Japanese cuisine is considered one of the most ancient. It was a reflection of religious traditions and geographical situation of the country. For many Japanese dishes are the epitome of…

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butter

USING Chinese CABBAGE IN COOKING

The leaves and the heads of the Beijing cabbage is eaten both fresh and in processed form. It is eaten raw, boiled, stewed. Prepare soups, use for stuffed cabbage, but also for side dishes. Salads: NAPA cabbage. In addition, the cabbage is salted.

PORK ASIAN

This dish cuisine of the Far East.

800 g pork natural chops (can substitute chicken if needed) 1 head Chinese cabbage (about 500 g), 2 onions, 4 tomatoes, 4 tablespoons chicken broth (from cubes), 1 tablespoon of melted butter, 2 tablespoons of dry red wine, 1.5 teaspoons sugar, 1 minced clove of garlic, soy sauce, a bunch of parsley, salt, ground allspice.

The natural pork chops cut off the bone, pork cut into thin slices.

3 tablespoons of soy sauce, chicken broth, wine, garlic, salt, pepper and sugar prepare the marinade, pour it to the meat, cover and leave for 3 hours.

I cut in half head of Chinese cabbage, cut the stalk. Then the cabbage cut into strips, place in a colander, wash under running cold water and drain the water. Peeled onion cut into thin rings. Tomatoes cut with a sharp knife, dip briefly in boiling water and peel the skin. Then cut each tomato into eight parts, remove the base Continue reading