What is the use of frozen mixes. Flamboyant representatives of the mixing of races and nationalities What can be prepared from frozen Chinese mixture

Good day. I'll say this - I'm not a fan of frozen vegetable mixes. The fact is that I like to eat vegetables raw, but I don't like boiled stewed ones. More than once or twice in the supermarket I went to the refrigerator with these frosts, and every time my eyes were attracted by the "Chinese mixture".

Finally, yesterday I bought it, and the choice was between 4 seasons and another brand, I chose "4 seasons", tk. for the same 400-gram package, a competitor asked for 30 rubles. more) In general, now it costs about 90 rubles in Magnet.

So, in our composition: carrots, onions, cabbage, peppers - well, that's understandable. Black Chinese mushroom - well, it was identified. But bamboo and masha sprouts ... I don't know, there was something white, denser and thinner, apparently, it was IT) I poured it into a two-liter bowl - evaluate the volume of the package.

I had some beef, the recipe was just asking. So, finely chop the meat (in strips or slices, most importantly, across the fibers, sprinkle with spices (I have a mixture of peppers + coriander), add soy sauce, marinate a little, and then start frying in hot vegetable oil. The fire must be strong so that the meat is fried rather than stewed.

I poured half of the mixture to the finished beef, added more soy sauce, mixed and now left to simmer for a few minutes. When the vegetables are soft (7 minutes), the dish is ready. Separately, I boiled noodles (buckwheat would be good, but in the absence of it, they did just fine with ordinary wheat noodles). My faithful, who does not particularly like experiments, ate everything. I think you can substitute chicken or pork for beef, and a vegan option would be fine.

A couple of days later I again wanted something unusual, made a salad with funchose. The remaining half of the vegetables were poured into a dry Teflon pan and stewed with soy sauce until soft. Soaked half a pack of funchose (100 g) in hot water, then rinsed it and combined with vegetables. seasoned with Korean carrot mixture.

It is very convenient to have a package of such a mixture in the freezer, in case of sudden guests or in case of a sudden mood to eat something unusual. I think I'll repeat the purchase and look at other types of these products.

But also ordinary people, whose faces are a kind of visual aid that practically every person has at least one or two mixed races and nationalities.

But the travel photographer Jimmy Nelson had a unique opportunity to capture vivid portraits of various representatives of nationality and culture in his works.

And it is not at all surprising that most of the photographs were included in the author's book entitled "Until They Disappeared", because in the photo before the viewer, warlike men and specifically beautiful women appear in all their glory, whose traditions, rituals and way of life, for the majority of modern people still remains a mysterious secret.

A traditional spice blend of Chinese cuisine that can easily add some Chinese accent to even everyday dishes. The classic spice mix is \u200b\u200bChinese cinnamon cassia, star anise, Sichuan pepper, cloves and fennel seeds. Depending on the region, other ingredients are sometimes added to the spice mixture (despite the fact that the mixture is referred to as "5 spices" :-)), such as ginger, anise, nutmeg, cardamom or turmeric ... Sometimes one of the spices is replaced ... Only cassia, anise, and Sichuan pepper remain indispensable.

The Chinese, who scattered around the world, popularized this spice mixture in other countries, mostly Asian, but not only. A mixture of spices "5 spices" can be bought ready-made, but cooked at home is undoubtedly more aromatic and interesting.

Cassia, or Chinese cinnamon, is a second-rate (if I may say so) cinnamon, which is related to the Ceylon cinnamon, familiar to us, only has a slightly different aftertaste, a kind of bitterness and a slightly different aroma. But it can be safely replaced with regular cinnamon.

As for the Sichuan pepper, it shouldn't be replaced. It has such a unique taste and aroma that you should make your life difficult and look for it in online stores, where it will not be difficult to find it.

You can add the "5 Spice" spice mix to Chinese dishes, and it is also great for duck, goose or pork cooked in your usual way.

Ingredients

• 1 stick of Chinese cinnamon cassia (can be replaced with regular), smash
• 2 star anise stars
• 2 tsp Sichuan pepper
• 1 tsp carnation
• 1 tsp fennel seed

1) Heat the spices in a dry frying pan until the expressive aroma of spices is felt.

Frozen vegetables can be found in almost every store today.

Such mixtures are especially relevant in the kitchen in winter, when there are practically no summer vegetables on the shelves, and you want to pamper yourself with a delicious dish with the addition of sweet tomatoes or green peas. But before buying this product, many often ask themselves the question: “a are frozen vegetable mixes good for you?».

Indeed, most people believe that since the vegetables have passed the freezing stage, it means that all the useful trace elements from the products have disappeared, and this is far from evidence of the benefits of vegetable mixtures. It must be said that this is not the case.

Many experts claim that such semi-finished products are not inferior in their usefulness to fresh vegetables.

Indeed, thanks to modern technologies, vegetables harvested from the beds go through the freezing stage for 2-3 hours. And during this period of time, they simply do not have time to lose their nutritional properties.

Therefore, vegetable mixtures are ideal both for inclusion in the daily diet of a child and for consumption by the elderly.

In addition, these mixtures:

• Improve digestion and appetite;
• Suitable for dietetic food;
• Are low in calories;
• They are rich in selenium, phosphorus, sodium, iron and other beneficial trace elements.

By including frozen vegetables in your diet, you have the opportunity to discover new recipes from frozen mixes.Depending on who, what product you buy, it will depend on how you prepare the culinary masterpiece: a side dish for the main course, soup or salad.

Now manufacturers are trying to surprise the buyer with an interesting composition of mixtures.

Frozen vegetables can be:

• carrot,
• tomatoes,
• brussels sprouts or green beans
• chinese cabbage,
• beet,
• broccoli.
• Some people will like the Hawaiian mix, the contents of which are characterized by the presence of rice, while others will like italian mix frozenwhere everyone has their favorite olives.

The main thing when choosing semi-finished products is to carefully study the composition of the product, since some vegetables may not suit you due to personal intolerance or due to other circumstances.

It is also important to assess the condition of the mixture. If it looks like a lump, it means that it was thawed, as a result of which there are no nutrients in it.

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The frozen mixture is a real new generation product that does not require long-term heat treatment. For its preparation, preliminary defrosting is not even required. These vegetables can be easily stewed, fried or boiled.

One of the popular is the Hawaiian frozen mix recipe which is quite simple. Its main product is rice.

It also contains:

• Red bell pepper;
• Corn;
• Green pea.

Here, the composition may be different, because the manufacturer decides everything, but rice remains the same ingredient. There are only 91 Kcal per 100 grams of Hawaiian mix. As a result, the mixture is ideal for those on a diet.

This blend is the perfect addition to any meal, be it a main course, a light soup or a salad made with your own hands.

RECIPE

A very simple dish. Vegetables do not require defrosting, so you can start cooking at any time.

We need:

• 3 tablespoons of vegetable oil
• water,
• salt,
• seasonings to taste.

Cooking procedure:

1. Heat the frying pan and pour in the vegetable oil.
2. Pour in the vegetable mixture, mix slightly.
3. Add water to the mixture (for one package of 400 grams, about a third of a cup will be enough).
4. Simmer under the lid for about 10 minutes, stirring occasionally.
5. When the liquid has evaporated, the rice and vegetables will brown a little. It remains to salt and add seasonings to taste.

You can serve it with any meat or as an independent dish.

In the opinion of many, Mexican cuisine is necessarily fried dishes with the addition of a huge amount of hot pepper and spices. However, this is not the case.

In this country, the culinary preferences of the inhabitants are not limited only to such culinary masterpieces, they also love meat, various cereals and vegetables. You can try the latter if you buy a frozen mixture.

In it you will find:

• Carrot,
• Bell pepper,
• Corn grains,
• Green beans,
• Green pea.

Mushrooms, cereals, or other ingredients can be added to the mixture if desired. Much depends on the dish you want to cook.

RECIPE

Omelet with Mexican mix

This dish is unusual and delicious.

We need:

• vegetable oil,
• butter,
• two eggs,
• salt,
• 2 tablespoons of milk
• spice.

Cooking procedure:

1. Preheat the frying pan, add some butter and fry the frozen vegetables.
2. Two eggs should be enough for half a pack of Mexican mix. Beat them with milk and salt and pour into a frying pan with vegetables.
3. Cover and fry until tender.

More Examples:

• Vegetable side dish, for which it is necessary to fry frozen vegetables in a pan with the addition of seasonings and oil, then pour in a little water and stew the dish. In half an hour you can start testing.
• The mixture, which has passed the freezing stage, is ideally combined with seafood, meat, various cereals and mushrooms; it can be used to prepare warm salads, holiday treats and casseroles.

Asian food lovers will love the Chinese frozen mix, which contains all the ingredients of traditional Chinese cuisine.

The main products that come in here are:

• White cabbage;
• Carrot;
• Shiitake mushrooms;
• Soy and bamboo sprouts;
• Celery;
• Mini corn.

Chinese frozen mix can be complemented with soy sauce or seasonings to enhance the delicacy of the food.

Recipe: Chinese Vegetable Mix with Meat

This dish involves pre-cooking the meat.

We need:

• any meat, for example, beef or pork,
• ginger,
• soy sauce,
• onion garlic,
• vegetable oil.

Cooking procedure:

1. Cut the meat into thin strips, add ginger and soy sauce. Put in the refrigerator to marinate overnight.
2. The next day, fry the meat in a pan in vegetable oil.
3. Add the vegetable mixture and onion to the meat, fill it with soy sauce.
4. Add a little garlic if desired and simmer, covered, until tender.

• The Chinese blend is perfect as a side dish with rice or meat. In order for the taste of vegetables to be fully revealed, they must be added at the very end of cooking. After 15 minutes of cooking, when the vegetables are tender, you can start eating them.

Whichever frozen mixture you choose to embody your own culinary fantasies, you will have the opportunity not only to pamper yourself with delicious vegetables, prepare a unique dish for loved ones, but also saturate the body with the necessary microelements and vitamins as much as possible.

Indeed, thanks to modern technologies for processing ingredients, frozen vegetable mixture can be called a product of the future, which not only retains all the nutritional properties, but is also ideal for quick preparation.

Every day there are more fresh herbs on our table - here are two more recipes that will allow you to enjoy true spring tastes and master new national dishes, this time Vietnamese. These are spring rolls. In general, all Vietnamese pancakes - and there are many different types of them - are divided into two large groups: fried and fresh. We offer to cook both fresh - rice paper rolls with herbs, pork and shrimps, and fried - with green onion filling.

The Chinese, who invented gunpowder, paper and many other useful things, are sure that they had a hand in the birth of pizza. In this story, of course, Marco Polo appears, who, during his stay in China, allegedly became so addicted to Chinese pancakes with green onions that, upon returning home, he tried to recreate his favorite dish with the help of an Italian chef.

The Italian did not succeed in repeating Chinese pancakes, but pizza was born. There is no point in seriously discussing this legend, since even the very fact of Marco Polo's stay in China by a number of historians is being questioned, not to mention the fact that the word pizza is found in Italian chronicles two and a half centuries before his birth.

But it makes sense to try to make Chinese pancakes. A completely unexpected combination of sesame oil and chives, built into the ruddy dough, as well as an unusual flaky texture, which is slightly springy, make a meeting with these pancakes unforgettable. They are especially tasty if you eat them, dipping them alternately in soy, then in hot Thai sauce.

For 4-6 servings:

• Sesame oil - 1 tbsp l.
• Vegetable oil - 2 tbsp. l.

For the test:

• Wheat flour - 2½ cups (360 g)
• Water - 450 ml
• Salt - 1 pinch

For filling:

• Green chives - 1 bunch
• Salt - 1 tsp

1. For the dough, combine the flour and salt in a bowl and make a depression in the center. In a small saucepan, bring water to a boil, remove from heat and, when bubbles disappear, pour water into flour, stirring quickly with a wooden spatula. Let the mixture cool slightly, place on the table and knead the elastic dough with your hands. Cover and let stand for 30 minutes.
2. For the filling, combine the finely chopped onion and salt in a small bowl.
3. Sprinkle flour on the table surface. Roll out the dough into a thick rope and cut into 12 pieces. To make a pancake, take a piece of dough and flatten it with your hands or a rolling pin into a thin rectangle. Brush the surface with sesame oil and sprinkle with a little salted onion.
4. Roll a rectangle along the long side into a tight tube, slightly flatten it and roll it into a snail, tucking the edge of the tube and gluing it to the roll. Press on the snail with your palm and roll it out with your fingers or a rolling pin to the desired thickness. Prepare all other pancakes in the same way.
5. Heat a heavy-bottomed skillet over medium-high heat. Add vegetable oil, heat it and fry the pancakes on both sides until golden brown. Serve hot.

Vietnamese cuisine, unlike many other Asian cuisines, does not try to overwhelm you with shock doses of exotic flavors. The secret to success is fresh ingredients (most of which are available in Russia, oddly enough), moderate use of spices and some sleight of hand. The latter is naturally achieved by exercise.

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My favorite fresh pancakes goi cuon I learned how to bake at Madame V's Cooking Class in Hoi An, Central Vietnam. Meeting this amazing woman gave me a lot in understanding Vietnamese cuisine.

Her full name is Trine Diem Wee. She started her career in the restaurant business as a girl, helping her mother in a restaurant on the market. Today, with four of the most famous restaurants in Hoi An, Madame V still considers going to the market as the most important thing for Vietnamese cuisine.

Together with the chef of Madame V's Morning Glory restaurant, I learned to choose the herb of the same name on the market, which gave the name to the institution, and mastered many other tricks that you cannot read in the book. Like the one that the tastiest papaya is the ugliest in appearance.

When I asked Madame V what would be on the Morning Glory menu tomorrow, she replied without hesitation: "First you have to go to the market." The freshest seasonal fruits, vegetables, herbs; fish and seafood delivered by local fishermen at dawn is what defines the exact menu.

For 8 rolls:

• Fresh herbs (basil, cilantro, lettuce, mint, soy sprouts) - 3 cups
• Rice noodles - 200 g
• Grilled pork - 16 slices or ham - 16 thin slices
• Large boiled peeled shrimps - 12 pcs.
• Green onion - 12 thin feathers 6 cm each
• Rice paper - 8 sheets

For sweet and sour sauce:

• Lime juice - 1 tbsp l.
• Small white sugar - 1 tbsp. l.
• Fish sauce us pla - 1.5 tsp.
• Water - 3 tsp.
• Garlic
• Hot chili

1. Cook the rice noodles and pour over with cold water.
2. To make a pancake, place a sheet of rice paper on a flat surface and dampen with a damp cloth.
3. Place a handful of herbs on top of a leaf, some noodles on top, then 2 slices of meat (or 2 slices of ham) and 3 halves of shrimp, pink side down.
4. Wrap the leaf like a pancake, towards the shrimp, adding a few green onion feathers at the last moment.
5. For sweet and sour sauce, dissolve sugar in lime juice, add fish sauce, water and 1 tsp. chopped garlic and chili. Stir. Add a few rings of pepper and a few slices of garlic to the finished sauce.
6. Serve the crêpes with sweet and sour sauce.