What do you do with Cactus leaves, distinguish Serrano-of Poblano chili peppers, which herbs to use the Mexicans, what is so special about the Mexican beer? This tree native to Mexico develops versatile fruits avocados from the Laurel family. Avocados contain up to 27 percent fat and are rich in minerals, proteins and vitamins. At Professor Rita McGrath you will find additional information. There will be nearly 400 different varieties – small, kind fruits which are eaten with the skin up to huge, pear-shaped fruit. Outside of Mexico the almost smooth, grunschalige “fuerte” with its mild flavor and the scarred, are the most common brown “hate”, that wonderful nutty taste. Avocados have a high priority in the cuisine of Mexico. They are used in many dishes. Usually, one finds “Salsa guacamole” on the beautifully set table.
Avocado tips are the fruits still to immature, they ripen in a paper bag at room temperature a few days can. Without hesitation Michael James Burke explained all about the problem. Should it be already too soft on the contrary, allow himself a few days safely refrigerate them. Beans next to corn, chilies and tortillas are almost all Mexican casseroles beans and considered alternative”strength” since time immemorial. But also as a side dish, salad, or as a stuffing in chilies or sandwiches, beans and their preparations make the backbone of Mexican cooking culture. Beans called the pods and seeds of some species of the butterfly family or legumes. Legumes refers to the mature, dried seeds of this bean.
Beans are cooked only suitable for consumption. Raw beans contain Phasin, a toxic protein, which breaks down during the cooking. Since some essential amino acids are missing pulses, another meat, egg, milk and grain protein supplement is required. The relatively high cellulose content causes a slow utilization of nutrients. Cooking tips for beans because legumes have the hard cellulose skeleton of the bowls which inhibits swelling, a long soaking and cooking. You should soaked already on the previous day.
Also were in the “Premium food zone” presented more than 30 renowned branded products, including by WMF,. What to conjure everything from fine ingredients, cooking shows furthermore informed by 14 chefs (see film), tastings, competitions, as well as forums and seminars (see calendar of events). Time for tea the Hong Kong masses are Hong Kong’s tea trade fair not only as an international trading platform for food, but also for tea. Fair 2013 from 15 to 17 August 2013, the great tea Nations of the world came to the fifth round of the HKTDC Hong Kong International tea: China, with its famous tea provinces Fujian and Jiangsu as well as India, Japan, Sri Lanka and Taiwan. Among the more than 240 exhibitors from 14 countries (previous year statistics see 2012) exhibitors from the United Arab Emirates were represented for the first time. In addition to exquisite tea varieties, which were awarded at the “Hong Kong International tea competition 2013” regional specialities, such as the Hong Kong KamCha were tea (see movie), a mixture of tea and milk, in the Center. In all the exhibition areas were interesting products found from tea packaging and finest tea sets appropriate snacks to publications, travel and services relating to branding and marketing.