Of these, we will prepare a real hodgepodge team . you will appreciate all of your Pets, especially men, because after the meal they want to eat what be hot to sour. Certainly better put to boil broth at a time until you strive and prepare meals for the holiday. The meat is slowly cooked for you to do their business.
How to cook the broth
The broth is better to boil in an enamelled saucepan. Starting to cook the broth, cover pot and bring water to a boil as soon as possible, and then reduce the heat. To meat preserved more nutrients, immerse it in cold and in boiling water. The broth will be more robust, if you lay the meat from the bones separated.
How to cook oatmeal
Grain select only fresh and properly visible. Defective and damaged grain must be removed. Continue reading
Tea. To make the drink of tea it is recommended to use porcelain teapots.
The rules of brewing tea. Porcelain teapot rinsed with boiling water, heating it, and then put a dry tea at a rate for a certain number of cups, pour boiling water for about 1/3 of the volume of the kettle, close the lid, cover with a towel, allow the tea to steep for 5-10min. Then poured a kettle of boiling water. Green brick tea before brewing is ground.
Do not boil tea or long hold on the stove, you cannot add the dry tea is brewed.
Brewed tea has the taste and aroma for hours.
Brewed tea. To tea can offer a wide range of confectionery and bakery products: candy, chocolate, gingerbread, cakes, cookies, pies, etc. When serving the Cup of tea is put in the Cup holder and the Cup is on a saucer, on which put a teaspoon. Continue reading
Ginger is a plant that came to us from India and Asia several hundred years ago. The medicinal properties of its roots (this is the part that contains the maximum amount of essential oils used for food) make the ginger not only the original spice or flavoring agent to the dish or the drink,
but also a real partner in the fight against many ailments. In cooking, the plant has a wide application range: it is added to various sauces and seasonings to get a sharp, rich taste. It is curious that ginger has the same pronounced antibacterial and antimicrobial action, like garlic, but lacks a sharp and peculiar smell, which is so difficult to kill. It is a storehouse of iron, zinc, phosphorus, magnesium, calcium and sodium, and vitamins A, b and C.
Long ago in Tibet used the infusion Continue reading