The Japanese and Chinese eat meat and vegetables with rice. The Spaniards hit the menu – seafood and tomatoes. Ukraine – borsch and Salo, in Russia – soup and porridge. And rightly so. To keep a long your health. scientists strongly recommend to respect the power of national tradition, in which the need for vitamins is met, not overseas fruit, but by their own family.
In connection with the distribution.fashion on a healthy diet we had in the paddock favorite cutlets and borscht, and pickles with bacon and dumplings have become almost enemies. In the popular media are harping on the theme of how to make us eat seafood, rice and exotic fruits. But scientists recommend not to succumb to hysteria and to abandon habitual for our stomach food.
It turns out that our digestive tract spends a lot of time to develop a complete set of enzymes for breaking down exotic food. Our Slavic because the body is better adapted to the processing of the food, which for centuries nourished our ancestors.
Voluntary renunciation of the “historical” food and the transition to unfamiliar food is threatened by the spread of “American” disease. After all, America is a relatively young country. Live here the vast majority of settlers and immigrants who lost their Continue reading
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 healthy food since they make use of mainly rice, variety of vegetables and fruits, seafood and fish. The main tool of the Japanese chefs are not pots or pans, and a knife. The technique of slicing fish and vegetables are so polished that a Japanese chef can hit your art even the most experienced colleagues from other countries. The products can be cut into slices, stripes, fancy flowers and leaves, fans, cubes, geometric shapes – imagination has no limits.
For the Japanese table is not characterized by the presence of a main dish. here there is diversity. The portions are small, but there is always plenty to choose from. Products, usually used seasonally, the only constant element of Japanese meal is rice, which is eaten at any time of the year. Almost until the nineteenth century, the Japanese did not consume meat, the levels of proteins made of soy and products based on it. Today on the Japanese table you can find dishes of pork, chicken and high quality beef.
Traditional products of Japanese cuisine
Japanese cuisine is familiar to many by ginger, seaweed, soy sauce and a variety Continue reading
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.
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