Healthy soup

Tomato and egg soup is a very nutritious and delicious dish suitable for beginners to learn to cook. In China, it is a very common home cooking and is ideal for students to try at home.

Food materials
Ingredients: Eggs 100 grams, tomato 150 grams.
Seasoning: starch (corn) 5 grams, 2 grams chicken, garlic (white) 5 grams, 5grams of onion.

Production Methods
1. Tomato cut into pieces;
2. Knock into the bowl mix eggs;
3. Starch to mix with water;
4. Garlic slices;
5. Frying pan put a small amount of oil, and then put garlic;
6. To be a fragrance, put tomato juice Stir into the soft skin, put the right amount of water, chicken bouillon, and salt and stir well;
7. Water opened the pot slowly pour the wet starch, and keep stirring;
8. Pot once again opens, stirring with chopsticks slowly turning back into the egg;
9. Again boil you can turn off the heat, put soup bowl, sprinkle chopped green onion.

Nutritional value
Tomato’s main nutrient is vitamin, which is most important. The most abundant carotenoid in tomato is lycopene. Studies have shown that lycopene has a unique antioxidant capacity, which can eliminate aging and disease.

In general, the more red color of tomatoes, the higher the lycopene content. An adult daily consumption of tomatoes is 100-200 grams. Lycopene can meet the needs of the body. Many people like raw tomatoes, but it would not be conducive to the absorption of lycopene, because it is a fat-soluble vitamin, after heating and cooking oil it is more conducive to health benefits.

Cook it in two days after pruchase! or else...

I love seafood, don't you all love them too? I used to have a major allergic reaction to seafood, especially if they are not fresh or clean enough. So, I used to avoid seafood at all costs. But now, after I lost my allergic reaction to seafood, I just realized what I have missed all these years of my life.

One thing that makes people hate to cook seafood is the smell of fish and it also only lasts for 1 or two days max, before it goes bad. If someone is like me in the pasts, this condition is not good. So, to make you seafood quite fresh for a long period of time, you will need a few storage tricks.

First, after you buy the seafood, pack them into plastic bags as soon as possible. If you usually cook 2 squids per meal, then pack them 2 by 2. make sure that you get most of the air out before you put it in the fridge.

Second, if you bought a fillet fish, fish steaks, etc, you might want to put them in a container and fill the container with saltwater before you put it in the freezer.

Third, put it in the fridge below 0 degrees temperature, and when you want to thaw it, take them to the normal section of the fridge for at least a night. DO NOT put them directly to sunlight and put it in hot water, because it will make the seafood goes bad really fast.

Now, you know how to prolong she seafood quality. But, it doesn't really useful if you can't cook them isn't it? then these are two recipes for VERY EASY seafood preparation.

A. Prawns

Materials: Prawns, Shallot, Garlic, Lemon, Coriander

1. You can just boil prawns with their exoskeleton until it becomes red.

2. Put them in the bowl and slice shallots and garlic

3. Dice coriander and slice the lemon

4. coriander, garlic, and shallots in soy sauce. mix them and add lemon afterward.

5. enjoy the prawns by peel their exoskeleton and dipped them in the soy sauce.

B. Squids/Calamari (Note, one squid can serve 2-4 people per meal)

Materials: Squids, Bread Crumb / Flour, Egg

1. Clean the squid and remove the "bone" in the middle.

2. Don't forget to clean the tentacles sucker rings. To this easily, let water running on the sink and rub the tentacles sucker under the running water. the ring will come out easily and carried by the running water.

3. Cut the squid's body in a ring style.

4. Put the squid in a bowl and put salt and pepper. Mix well, leave it for 10-20 minutes.

5. whisk an egg and dip the squid into it, then spread the bread crumbs all over it. the egg will make them sticks.

6. Fry them in a medium heat.

These two recipes are very easy, right? Even the most amateur cook can make this and tastes delicious!

Right, is this food Italian?

Maybe all of us thought that Spaghetti is an Italian dish. well, it is, actually. But did you know that the origins of this food is still a mistery? During Marco Polo's journey, he brought back noodles from foreign land that developed in Italy into spaghetti. Now which foreign land was it? It is still a mystery today, as most people believe that it came from China, others believe that it was originated in Etruscans, Greece. Moreover, some even believe that it was originated in Arab world.

But, wherever it came from, we enjoy it today as an Italian dish. Like it? Love it! There are many types of spaghetti and style that you can try for yourself. And now, I'll introduce you a simple and basic spaghetti recipe, Spaghetti Bolognese.

This recipe, can be made by having these ingredients only:

Spaghetti, Onions, Paprika, Tomato Paste (I usually buy this in the supermarket), Mushroom, Minced Meat (beef/pork/lamb).
Method

1. Cut onions into slices, or diced if preferred. Then, stir fry it for a few minutes with oils in a pot.
2. Add minced meat and put salt and pepper. stir fry for approx. 10 minutes
3. Add sliced paprika and mushroom and stir fry it again for few minutes.
4. put the tomato paste, and let it boil in a low or medium heat. add salt or pepper if necessary. Might also add tomato sauce if you like it very sour.
5. Let the pasta sauce boil in low heat, and boil the spaghetti in another pot.
6. While boiling the spaghetti, add oil and salt so that it won't be sticky and tasteless.
7. when the spaghetti is done, strain them and put it in the pasta sauce and mix well.

So, no matter where it came from. As long as it tastes good, it is good, isn't it?

Cooking Russian Borscht Together !

Hello, everyone ! My name is Karina. I`m from Russia. In this blog about food from all over the World i wanna share with you, guys, recipe one of the most popular, tasty and easy cooking Russian Soup. If you have any knowledge about Russian cuisine, u have guessed already that i`m talking about Borscht.

As Russia is mainly a northern country with long-lasting cold winter. The food should give us much energy and warmth to survive during the winter time. So, the essential components of Russian cuisine are the ones, which provide more carbohydrates and fat rather than proteins. Fresh fruits and vegetables are rarely used in food. So, the top five components of a Russian meal are potatoes, bread, eggs, meat (especially beef) and butter.

Borscht it is a red vegetable soup, one of the most popular soups across the vast region of Eastern Europe. Someone says that originally it came from Poland, Ukrainian people says it is their innovation. Anyway everyone cooks it with its own intricacies and peculiarities. Here I am offering you a Russian Recipe of this delicious healthy soup.

Enjoy it !

Russian Borscht recipe

Ingredients:

( Serves 6)

1 pound boneless beef, cut into serving size pieces (if you can find large bone-in chunks of beef, even better)

5 tablespoons butter or vegetable oil
1 medium onion, peeled and finely chopped1 medium beet (about 1/2 pound / 300 g, peeled and grated on a coarse side of a box grater
2 medium carrots (1/2 pound / 300 g), peeled and grated on a coarse side of a

box grater2 tablespoons tomato paste

3-4 dried bay leaves4 cups shredded cabbage (1 1/2 pound cabbage / 700 g)

3 medium potatoes, peeled and cut into wedges or cubes

2 cups chopped fresh parsley (make it more or less, to taste)
salt, to taste
ground black pepper, to taste

1. Make a stock by boiling beef in a large saucepan filled with about 20 cups water. Remove any froth that may surface to top. Cook until the meat it tender (depending on your beef, it will take from 20 minutes to 40 minutes). Strain the stock. Rinse out the saucepan and put the stock and the meat back in it.

2. In a medium frying pan, heat the butter or oil over medium heat. Add the onion and saute for about 5 minutes, or until soft.

3. Add the grated beets and carrots and cook, stirring frequently, for about 10 minutes, until they are just tender. Add the tomato paste, salt and pepper to taste, then stir to mix and cook for 5 minutes more.

4. Add the cooked vegetables to the stock with meat and toss in the bay leaves. If there is not much stock left, add water to it. There should be about 12 cups of liquid in the pan. Bring to a boil. Reduce heat to medium. Add the cabbage, potatoes, and chopped parsley, and cook until the cabbage is soft and the potato is cooked, about 25 minutes. Remove the bay leaves. Adjust seasoning to taste.

5. Ladle into individual serving plates and top with a dollop of plain yogurt or sour cream.

Have a great meal !!!

FOOD CAN IMPROVE MOOD !!!

It turns out that if you overcame the stress or depression or just the mood does not want to get up usually people taking pills. It is often happens in busy high speed emotional student’s life. But it is not the best way out to seek help from the anti-depressants, you need just find tasty and healthy meals! In English language is even the special term «mood food» for such food.

Nutrients contained in the products, supply our brain by material that can change the mood, especially in the help-endorphin hormones: serotonin and norepinephrine, the so-called "happiness hormones". Then more a person uses endorphins, the happier he/she is. Studies show that food raises the spirits only if the level of endorphins in the body is already low.
Serotonin and nor adrenaline easiest way to get from foods rich in sugar and carbohydrates. So if the mood is very bad, sometimes we want something sweet.

I am sure that one of the most favourite deserts of all is cheesecake. It is a traditional American desert made from cheese, however almost all European countries has their own interpretation of cheesecake.

To eat cheesecake in ordinary cafe is not the most cheapest pleasure today. The usual piece of this delight cost about $ 6-9 AU. Not every student may afford this tasty cake for their desert.But knowing how to cook it by yourself anyone can enjoy cheesecake easily.

So, here I offer you easy tasty and affordable Traditional `New York` Cheesecake Recipe !Enjoy it !

Ingredients:

For the basics:

200 g crisp cookies

Milk
110 g butter

For the filling:

600 g cheese "Philadelphia"

3 eggs

150 ml double cream

150 g caster sugar

1 tsp vanilla essence

Cookies grind into crumbs, add melted butter, steer.

Trampling down the mixture along the bottom and bumpers mold split diameter 21-22 cm.

We put in preheated 160 degrees oven for 10 minutes. Extracts and cools.
Cheese whisk, beat in powdered sugar until smooth, homogeneous mass.

Gradually add the cream, eggs and vanilla. We try do not whip the mass up again - if the mixture would be over saturated with air bubbles, baking a cheesecake can swell and crack.

Fill the cheese mixture into the form.

Wrap the form of a double layer of foil, so that it does not numb the liquid, put in a different form of larger diameter and pour in the last so much water that it reaches to the middle of the rim forms a cheesecake. Shipment in preheated 160-degree oven for an hour and 20 minutes.
After this time, switch off the oven, opens the door and leave so an hour. Then take out cheesecake and put in refrigerator at least 4 itself, but better at night.
Before serving, hold the knife along the walls of the mold, remove skirting and putting
cheesecake on a platter. Decorate as desire.

Enoy Your Desert !!!

Thai Omelette with minced pork (Kai Jeaw Moo Sub)

Kai Jeaw Moo Sub is the dish that 99.9% of Thais grew up on, especially me. It’s the go-to item for when many of Thai people do not know what to eat, not because it’s delicious but also really simple to make. It’s what I make for myself when I am feeling particularly nostalgic. I often eat this dish with plain rice for breakfast, and it’s perfectly acceptable and normal to eat this dish for dinner as well. It is, in essence, the typical Thai comfort food.

A basic Thai omelet with ground pork consists eggs and minced pork, beaten until light and fluffy, (and usually a little fish sauce or soy sauce) fried in a pan or wok full of hot, hot oil. And as with any basic recipe, just about everyone has their own variation on the theme: some like theirs extra crispy, some add tomatoes and other veggies to the eggs, and some prefer it served with Sriraja hot sauce (Thai style hot sauce, available in most supermarket)

There are many versions of this dish; from the plain omelet to one with sliced onion, with ground pork and stuffed (sauté of ground pork, tomatoes and onions), Here I will tell you the recipe of Thai omelet with minced pork, which is the same as the one I usually cook at home.

For those who have no cooking skill, no worries, this dish is as easy as a normal fried egg and the ingredients are very simple as well. Well, LETS MAKE IT !!

Ingredients (serves one)

2 eggs

2-3 tsp fish sauce or soy sauce (I use the two interchangeably)

Ground pork (only half of the egg in the mix-bowl)

Vegetable oil

Sriracha Thai hot sauce (its better if you can find, but not necessary)

A plate of steamed rice

Methods

• Hit eggs in the bowl. Add ground pork, fish sauce, soy sauce and mix together.

• Put the pan on max heat. Add oil and wait for oil heat.

• While waiting for the oil to heat up, beat the egg with a fork (this is how I do it in my home, but a whisk is cool too) until frothy – we want lots of air bubbles.

• When the oil is hot (test it by adding a tiny drop of egg – it should really sizzle), slowly pour in the egg. It will sizzle and bubble away. Spread it around so it cooks evenly.
  

• When one side is golden brown, flip it, and cook the other side till done.

• Serve with rice is great.

Now, your choice of condiment is pretty broad. Some people like their omelet with Sriracha hot sauce, as mentioned above, and some with ketchup. But if you can find the ‘real’ Sriraja hot sauce, that would likely to be more Thai style. Now, time to ENJOY !!

YuXiang RouSi

Yu Xiang Rou Si, Fish Flavored Shredded Pork, or fish-flavored pork is fish-flavored dish in the unique style of Sichuan cuisine. The delicious dish has no fish but has the flavor of fish.

Yu Xiang Rou Si is one of the best known dishes from Sichuan Province of southwest China. Its sour, sweet, salty and spicy tastes simply give uniquely unmatchable gourmet experience. Yu Xiang is one of the main types of traditional flavor. The delicious dish has the fish smell and its taste is the spices to blend. This method is derived from the Sichuan civil unique method of cooking fish and seasonings, which today are widely used in the ready meal of Sichuan. The dish is best eaten with a bowl of warm Chinese rice and the combination will make you unforgettable.

Stir fry ingredients:

8 oz pork loin

1 cup (4 1/2 ounces, drained weight) Bamboo Shoots, sliced and slivered 2" long

1/4+ oz dried Cloud Ear fungus (2 oz wet, after trimming)

1-1/2 Tab Red Chili Paste

3 medium cloves garlic, minced

3/4" x 1" pc peeled Ginger, slivered

3 med scallions (see below)

1 Tab Shaoxing wine

Marinade:

2 tsp soy sauce

1 Tab Shaoxing wine or dry sherry

1 Tab cornstarch

1 Tab oil

Sauce Ingredients:

2-1/2 tsp Sugar

2 tsp vinegar, preferably Chinkiang Vinegar

1 tsp soy sauce

1/2 tsp salt

2 Tab Chicken Stock

Cornstarch slurry

Sesame oil garnish

Preparation:

In a bowl, combine the sauce ingredients and set aside. Stir the sauce and shake the slurry occasionally as you prepare to cook, to ensure the ingredients are combined and dissolved.

Wipe wok with a small amount of oil and begin to pre-heat. When wok begins to smoke, add 3 to 4 tablespoons of peanut oil and carefully swirl around to coat the sides of the wok. When oil is smoking, slide in the shreds of pork, and after it begins to brown after about half a minute or so, begin to break up shreds, and stir fry, pausing occasionally to allow some browning. After two or three minutes, when the pork is cooked through and partially browned, remove the meat or push it to the side of the wok. There should be 2 or 3 tablespoons of oil remaining in the bottom of the pan, and to this add the red chili paste. Stir this in the bottom for 30 seconds or so, until the oil is reddened and the pungent fragrance is released. Add in the garlic, ginger and minced scallion, still keeping the meat to the side. When the seasonings just begin to brown, move the meat shreds into the mixture and stir fry for 30 seconds or so, then splash in the wine. Add the shredded fungus and bamboo shoots, stir fry a minute or so, then add sauce mixture. When the liquid begins to bubble, add green onion shreds, and the slurry, a little at a time, until the sauce thickens slightly more than desired--the moisture in the other ingredients will thin it slightly. Plate the Yu Xiang Rou Si and garnish with sesame oil.

Note: Australia pork more sweet than other countries, so you can put a little sugar when you cook this food