White tea is the squeak of culinary fashion and a new facility for research on the usefulness. In China all the advantages of the beverage have been known since the Ming dynasty (fourteenth century). In Europe and the USA, white tea has penetrated recently. In our latitudes, about the white tea heard, not all, but fans of his thin, gorgeous aroma and taste is already done.
The benefits of white tea:
White tea undergoes less processing than black and green, therefore, contains more polyphenols, a powerful antioxidant. According to scientific studies, it is good for the prevention of cancer, namely colon cancer. Strengthens the immune system. Has antibacterial action. White tea is rich in fluoride, which helps to prevent Continue reading
The weather is cold I want to warm up not only outside, but also to “refuel” cushy inside. No, no, I don’t mean alcohol in its purest form, I mean a lovely non-alcoholic hot drinks, or with the addition of a small amount of wine or rum that will make our lives warmer will bring a cheerful note.
So, prepare sbiten. traditional Russian winter hot drink. The first mention of this drink have been found in Slavonic Chronicles in 1128. Sbiten has anti-inflammatory and warming effect. Recipe: 150 grams of honey, 150 g sugar, 1.5 g of clove, cinnamon, ginger, cardamom, Bay leaf, 1 liter of water. Mix honey with water, boil 20 minutes, add spices, simmer for another 5 minutes, drain. Recipes brought down a lot, but I liked this.
Hot chocolate is quickly absorbed by the body than standard tile, leaving a feeling of satiety, improves mood, suppresses cough. To make this hot drink will need 3 tablespoons cocoa powder, 2 tablespoons sugar, pinch of salt, 300 ml of milk Continue reading
Uzbek national cuisine is characterized by the extensive use of meat. Traditionally the Uzbeks prefer mutton, beef consume rarely, horse meat for cooking some foods (cooked sausages, etc.), even less. Fish is little used, mainly the population living in coastal areas.
The characteristic feature of modern Uzbek national dishes – use for cooking a variety of vegetables: carrots, pumpkins, potatoes, tomatoes, turnips, etc. Although potatoes, cabbage, tomatoes, eggplant began to be cultivated in Uzbekistan since the end of the XIX century, now in the Republic of these vegetables are grown and eaten everywhere. Wide application in Uzbek cuisine found various herbs, both cultivated and wild.
Such spices as coriander, mint, Basil, red pepper and others are added to foods in considerable doses.
The larger portion of Uzbek Continue reading