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
Recipes coffee liqueur Kahlua (Kahlua)
Coffee liqueur Kahlua to the world famous since 1936. Today it is the most popular alcoholic coffee drink in the world, not so much due to the unique technology of production, but the skillful masters of the craft of bartending. Probably Mexican liqueur would have remained in oblivion, if great bartenders did not create cocktails White Russian. as well as the legendary shot B-52.
Kahlua liquor is not strong, only 20%, for Ohio state made version with 21.5% strength (this is the only state allowed to sell more hard liquor). To date, the Mexican company produces several types of Kahlua: traditional, Kahlúa Especial (strong — with an alcohol content of 36 %), vanilla and
chocolate Kahlúa Mocha, vanilla Kahlúa French Vanilla, Kahlúa hazelnut Hazelnut and Kahlúa Ready-to-Drink ready-made cocktails (12.5% alcohol).
Popular bar industry in coffee liquor made of sugar cane and sugar alcohol, coffee Arabica beans, vanilla and caramel. In principle, Continue reading
Green tea is one of the most popular beverages in the world. And if you hear as the Chinese say about tea, then you know that they have in mind is green tea of different varieties.
Green tea is processed in such a way as to preserve the natural nutrients found in fresh leaves.
Green tea leaves are collected, further podvjalivajutsja outdoors, and after they begin to wither, the leaves are dried with hot air. They are fermented. After which they are twisted, that is an indicator of the various characteristics for each individual grade.
Green teas are divided by size of the leaves into two categories: leaf and broken (cut). Further complexity distinguish them on the torsion leaves.
There subscreen teas. They are close to natural and leaves almost no curl. They look like regular grass, but much whiter. They are twisted along the axis of the tube and across Continue reading