How to prepare and apply Chinese Cucumber Spray Mixture? Chinese spice mix "5 spices" Omelette with Mexican mix.

But also ordinary people, whose faces are a kind of visual aid that in almost every person there is at least one or two mixed races and nationalities.

But the travel photographer Jimmy Nelson had a unique opportunity to capture vivid portraits of various representatives of nationality and culture in his works.

And it is not at all surprising that most of the pictures were included in the author’s book entitled “Before they disappeared”, because in the photo before the viewer, in all its glory, militant men and specifically beautiful women appear, whose traditions, rituals and way of life, for the majority of modern people still remains a mysterious mystery.

Every day, fresh herbs are added to our table - here are two more recipes that will allow you to enjoy true spring flavors and learn new national dishes, this time Vietnamese. These are spring rolls. In general, all Vietnamese pancakes - and there are many different types of them - are divided into two large groups: fried and fresh. We offer to cook both fresh - rice paper rolls with herbs, pork and shrimp, and fried - with green onion filling.

The Chinese, who invented gunpowder, paper and many other useful things, are sure that they had a hand in the birth of pizza. This story, of course, involves Marco Polo, who during his stay in China allegedly became so addicted to Chinese pancakes with green onions that, upon returning home, he tried to recreate his favorite dish with the help of an Italian chef.

The Italian failed to repeat Chinese pancakes, but pizza was “born”. There is no point in seriously discussing this legend, since even the very fact of Marco Polo's stay in China is questioned by a number of historians, not to mention the fact that the word pizza is found in Italian chronicles two and a half centuries before his birth.

But it makes sense to try to cook Chinese pancakes. A completely unexpected combination of flavors of sesame oil and green chives, "built-in" into the ruddy dough, as well as an unusual puff texture that is slightly springy, make meeting with these pancakes unforgettable. They are especially tasty if eaten by dipping them alternately in soy sauce and spicy Thai sauce.

For 4-6 servings:

• Sesame oil - 1 tbsp. l.
• Vegetable oil - 2 tbsp. l.

For test:

• Wheat flour - 2½ cups (360 g)
• Water - 450 ml
• Salt - 1 pinch

For filling:

• Green chives - 1 bunch
• Salt - 1 tsp

1. For the dough, mix flour and salt in a bowl and make a well in the center. In a small saucepan, bring the water to a boil, remove from heat, and when the bubbles disappear, pour the water into the flour, stirring quickly with a wooden spatula. Let the mixture cool slightly, put it on the table and knead the elastic dough with your hands. Cover it and let it sit for 30 minutes.
2. For the filling, mix finely chopped onion with salt in a small bowl.
3. Sprinkle the table surface with flour. Roll out the dough into a thick rope and cut into 12 pieces. To make a pancake, take a piece of dough and flatten it with your hands or a rolling pin into a thin rectangle. Brush the surface with sesame oil and sprinkle with a little salted onion.
4. On the long side, roll the rectangle into a tight tube, flatten it slightly and roll it into a snail, tucking the end of the tube and gluing it to the roll. Press the snail with the palm of your hand and roll it out with your fingers or a rolling pin to the desired thickness. Prepare all other pancakes in the same way.
5. Heat a heavy bottomed skillet over medium heat. Add vegetable oil, heat it and fry the pancakes on both sides until golden brown. Serve hot.

Vietnamese cuisine, unlike many other Asian cuisines, doesn't try to overwhelm you with punchy doses of exotic flavors. The secret to success is fresh ingredients (most of which, oddly enough, are available in Russia), moderate use of spices, and some manual dexterity. The latter, of course, is achieved by exercises.

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My favorite goi cuon fresh pancakes I learned how to bake at Madame Vee's cooking course in Hoi An City in Central Vietnam. Acquaintance with this amazing woman gave me a lot in understanding Vietnamese cuisine.

Her full name is Trin Diem Vi. She started her career in the restaurant business as a girl, helping her mother in a restaurant in the market. Today, with four of Hoi An's most famous restaurants, Madame Vee still considers going to the market the most important thing for Vietnamese food.

Together with the chef of Madame Vee's restaurant Morning Glory, I learned how to choose the herb of the same name from the market, which gave the place its name, and mastered many other tricks that you can’t read in a book. Like the fact that the most delicious papaya is the most unprepossessing in appearance.

When I asked Madam Vee what would be on the Morning Glory menu tomorrow, she answered without hesitation: “First, you need to go to the market.” The freshest seasonal fruits, vegetables, herbs; fish and seafood delivered by local fishermen at dawn is what defines the exact menu.

For 8 rolls:

• Fresh herbs (basil, cilantro, lettuce, mint, soy sprouts) - 3 cups
• Rice noodles - 200 g
• Grilled pork - 16 slices or ham - 16 thin slices
• Large boiled peeled shrimp - 12 pcs.
• Green onion - 12 thin feathers of 6 cm
• Rice paper - 8 sheets

For sweet and sour sauce:

• Lime juice - 1 tbsp. l.
• Fine white sugar - 1 tbsp. l.
• Nam pla fish sauce - 1.5 tsp
• Water - 3 tsp
• Garlic
• hot chili pepper

1. Boil rice noodles and rinse with cold water.
2. To prepare the pancake, place a sheet of rice paper on a flat surface and dampen with a damp cloth.
3. Place a handful of herbs on a leaf, top with some noodles, then 2 pieces of meat (or 2 slices of ham) and 3 shrimp halves, pink side down.
4. Fold the leaf like a pancake towards the shrimp, adding a few green onion feathers at the last moment.
5. For the sweet and sour sauce, dissolve sugar in lime juice, add fish sauce, water, and 1 tsp. minced garlic and chili peppers. Stir. In the finished sauce, add a few rings of pepper and a few slices of garlic.
6. Serve pancakes with sweet and sour sauce.

Good afternoon. I will say this - I am not a fan of frozen vegetable mixes. The fact is that I like to eat vegetables raw, but I don’t like boiled-stewed ones. More than once or twice I went to the supermarket in the refrigerator with these frosts, and every time my eyes were attracted by the "Chinese mixture".

Finally, yesterday I bought it, and the choice was between 4 seasons and another brand, I chose "4 seasons", because. for the same 400-gram package, the competitor asked for 30 rubles. more) In general, now it costs about 90 rubles in Magnit.

So, in our composition: carrots, onions, cabbage, peppers - well, this is understandable. Black Chinese mushroom - well, he was identified. But bamboo and mung bean sprouts ... I don’t know, there was something white, denser and thinner, apparently, this is IT) I poured it into a two-liter bowl - estimate the volume of the package.

I had some beef, the recipe was just asking. So, cut the meat thinly (in stripes or slices, most importantly, across the fibers, sprinkle with spices (I have a mixture of peppers + coriander), pour soy sauce, marinate a little, and then start frying in hot vegetable oil. The fire must be strong so that the meat is fried , but not stewed.

I poured half of the mixture to the finished beef, added more soy sauce, mixed it and now left it to stew for a few minutes. When the vegetables are soft (about 7 minutes), the dish is ready. Separately, I boiled the noodles (buckwheat would have been good, but for lack of it, they managed just fine with the usual, wheat). My missus, who doesn't really like experiments, ate everything. I think beef can be replaced with chicken or pork, and a vegan option would be fine.

After a couple of days, I again wanted something unusual, built a salad with funchose. I poured the remaining half of the vegetables into a dry Teflon pan and stewed with soy sauce until soft. I soaked half a pack of funchose (100 g) in hot water, then washed it and combined it with vegetables. seasoned with a mixture for Korean carrots.

It is very convenient to have a package of such a mixture in the freezer, in case of sudden guests or in case of a sudden mood to eat something unusual. I think I will repeat the purchase and look at other types of this product.

A traditional Chinese spice blend that can easily add a Chinese twist to even ordinary dishes. The classic composition of spices is Chinese cinnamon cassia, star anise, Sichuan pepper, cloves and fennel seeds. Depending on the region, other ingredients are sometimes added to the spice mixture (despite the fact that the mixture is further called "5 spices" :-)), such as ginger, anise, nutmeg, cardamom or turmeric ... Sometimes one of the spices is replaced . Only cassia, anise and Sichuan pepper remain indispensable.

The Chinese, who scattered around the world, popularized this mixture of spices in other countries, mainly Asian, but not only. A mixture of spices "5 spices" can be bought ready-made, but cooked at home is undoubtedly more aromatic and interesting.

Cassia, or Chinese cinnamon, is a second-rate (if I may say so) cinnamon, which is related to the Ceylon cinnamon we are used to, only it has a slightly different aftertaste, a certain bitterness and a slightly different aroma. But it can be safely replaced with ordinary cinnamon.

As for the Sichuan pepper, it should not be replaced. It has such a unique taste and aroma that it is worth making it difficult for yourself and looking for it in online stores where it is not difficult to find it.

You can add the 5 spice mix to Chinese dishes, and it's also great for duck, goose or pork cooked in your usual way.

Ingredients

• 1 stick of Chinese cassia cinnamon (can be replaced with regular), broken
• 2 star anise
• 2 tsp Sichuan pepper
• 1 tsp carnations
• 1 tsp fennel seed

1) Warm the spices in a dry frying pan until you feel the expressive aroma of spices.

Frozen vegetables today can be found in almost every store.

Such mixtures are especially relevant in the kitchen in winter, when there are practically no summer vegetables on the shelves, and you want to treat yourself to a delicious dish with the addition of sweet tomatoes or green peas. But before buying this product, many often ask themselves the question: Are frozen vegetable mixes healthy??».

Indeed, most people believe that since the vegetables have passed the freezing stage, it means that all useful trace elements have disappeared from the products, and this is far from evidence of the benefits of vegetable mixtures. It must be said that this is not so.

Many experts argue that such semi-finished products are not inferior in their usefulness to fresh vegetables.

After all, thanks to modern technologies, vegetables harvested from the beds go through the freezing stage for 2-3 hours. And during this period of time, they simply do not have time to lose their nutritional properties.

Therefore, mixtures of vegetables are ideal both for inclusion in the daily diet of a child and for consumption by the elderly.

In addition, these mixtures:

• Helps improve digestion and appetite;
• Suitable for diet food;
• Are low in calories;
• Rich in selenium, phosphorus, sodium, iron and other useful trace elements.

By incorporating frozen vegetables into your diet, you have the opportunity to discover new frozen mix recipes. Depending on whom, what product you buy, it will depend on how you prepare a culinary masterpiece: a side dish for the second course, soup or salad.

Now manufacturers are trying to surprise the buyer with an interesting composition of mixtures.

Frozen vegetables can be:

• carrot,
• tomatoes,
• brussels or string beans
• Chinese cabbage,
• beet,
• broccoli.
• Someone will like the Hawaiian mixture, the contents of which are characterized by the presence of rice, and someone may like frozen italian mix, where everyone's favorite olives are available.

The main thing when choosing semi-finished products is to carefully study the composition of the products, as some vegetables may not suit you due to personal intolerance or due to other circumstances.

It is also important to assess the condition of the mixture. If it looks like a lump, it means that it was thawed, as a result of which it lacks any nutrients.

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The frozen mixture is a real new generation product that does not require long-term heat treatment. It does not even require pre-defrosting to prepare it. Such vegetables can be easily stewed, fried or boiled.

One of the most popular is the Hawaiian frozen mixture, the recipe of which is quite simple. The main product that is included in its composition is rice.

It also contains:

• Red sweet pepper;
• Corn;
• Green pea.

Here the composition may be different, because the manufacturer decides everything, but rice remains the same ingredient. There are only 91 kcal per 100 grams of Hawaiian mix. As a result, the mixture is ideal for those who are on a diet.

This blend is the perfect accompaniment to any meal, whether it's a main course, a light soup or a handmade salad.

RECIPE

A very simple dish. Vegetables do not require defrosting, so you can start cooking at any time.

We will need:

• 3 tablespoons of vegetable oil,
• water,
• salt,
• seasonings to taste.

Cooking order:

1. Heat up a frying pan and add vegetable oil.
2. Pour the vegetable mixture, mix lightly.
3. Add water to the mixture (about a third of a cup will be enough for one package of 400 grams).
4. Simmer covered for about 10 minutes, stirring occasionally.
5. When the liquid evaporates, the rice and vegetables will brown slightly. It remains to salt and add seasonings to taste.

It can be served with any meat or as an independent dish.

In the view of many Mexican cuisine, it is necessarily fried dishes with the addition of a huge amount of hot peppers and spices. However, this is not the case.

In this country, the culinary preferences of the inhabitants are not limited to such culinary masterpieces; they also love meat, various cereals and vegetables. The latter can be tried if you buy a frozen mixture.

In it you will find:

• Carrot,
• Bell pepper,
• corn grains,
• string beans,
• Green pea.

Mushrooms, cereals or other ingredients can be added to the mixture if desired. A lot depends on the dish you want to cook.

RECIPE

Omelet with Mexican mix

This dish is unusual and very tasty.

We will need:

• vegetable oil,
• butter,
• two eggs,
• salt,
• 2 tablespoons of milk
• spices.

Cooking order:

1. We heat the pan, put a little butter and fry the frozen vegetables.
2. Two eggs will be enough for half a pack of Mexican mix. Beat them with milk and salt and pour into a pan with vegetables.
3. Cover with a lid and fry until done.

More Examples:

• Vegetable side dish, for which you need to fry frozen vegetables in a pan with the addition of seasonings and oil, then pour in a little water and simmer the dish. After half an hour, you can start the test.
• The mixture, which has passed the freezing stage, is ideally combined with seafood, meat, various cereals and mushrooms, it can be used to prepare warm salads, holiday treats and casseroles.

Asian food lovers will love Chinese Frozen Mix because it has all the ingredients of traditional Chinese cuisine.

The main products included here are:

• White cabbage;
• Carrot;
• Shiitake mushrooms;
• soy and bamboo sprouts;
• Celery;
• Mini corn.

Chinese frozen mix can be supplemented with soy sauce or seasonings, which will only emphasize the exquisite taste of the products.

Recipe: Chinese vegetable mix with meat

This dish involves pre-cooking the meat.

We will need:

• any meat, such as beef or pork,
• ginger,
• soy sauce,
• onion garlic,
• vegetable oil.

Cooking order:

1. Cut the meat into thin strips, add ginger and soy sauce. Place in the refrigerator to marinate overnight.
2. The next day, fry the meat in a pan in vegetable oil.
3. Add the vegetable mixture and onion to the meat, pour the soy sauce.
4. If desired, add a little garlic and simmer under the lid until tender.

• The Chinese mixture is ideal as a side dish for rice or meat. In order for the taste of vegetables to be fully revealed, they must be added at the very end of cooking. After 15 minutes of cooking, when the vegetables become soft, you can start eating them.

Whatever frozen mixture you choose to fulfill your own culinary fantasies, you will have the opportunity not only to treat yourself to delicious vegetables, to cook a unique dish for your loved ones, but also to saturate your body with essential trace elements and vitamins.

After all, thanks to modern technologies for processing ingredients, frozen vegetable mix can be called the product of the future, which not only retains all the nutritional properties, but is also ideal for instant cooking.