Cooking World

Then hot dishes are served. Waiters bring one plate after another. Here is variety of meat - mutton, beef with an onions, duck with rice flat cakes, hen in a sour-sweet sauce, pork ears. Here an every possible fish, squids, octopuses, tiger shrimps.
When it seems, that nothing can be eaten any more, on the table appear Chinese pel’menis, and so on, so on, so on with a different stuffing. You can’t help tasting it!

Chicken - coconut soup
Chinese are not supporters of desserts and sweets in general. Favorite Chinese sweets - red or green beans with an ice-cream, sweet rice or small cakes from rice broth, tomatoes in caramel, chestnuts and fruit salad stuffed with something like mayonnaise. Though, certainly, there are also some more habitual for a European’s stomach dishes: apples, bananas, pineapples or pears in hot caramel. Fruit is immersed in cold water then caramel hardens and appears very appetizing sweet.

Nevertheless, at a traditional Chinese restaurant most likely you will be offered for a dessert … soup. Soup can be cooked from fish’s head or tail – a trunk you have eaten for a second course. Soup may also be cooked from tofu or a coconut.

Chinese do not like to eat alone. As a rule, ten - fifteen people sit at the big round table, who for all two hours of a lunch break eat one dish after another and discuss their urgent business.

So, how to eat correctly? We shall start that lunch time is special for Chinese. Schoolboys, students and office workers leave for a break at midday to start work or study again only in two o’clock in the afternoon. In the large companies and business centers the dinner lasts for an hour and is obligatory.
Chinese do not like to eat alone. As a rule, ten - fifteen people sit at the big round table, who for all two hours of a lunch break eat one dish after another and discuss their urgent business.
In the middle of a table there is a turning disk with viands. Everyone has a plate, small plate for soup, spoon, and sticks.

Firstly are served cold dishes: bean sprouts, salad from asparagus, reps, radish, meat pieces, fried peanuts, wood mushrooms, rice noodles. Sometimes crust jellyfishes are also served as a cold dish, but there are some dishes, when it is better not to know, what you eat.

1. Usual, pure water without gases. Why water? It is easy to explain. Water does not contain calories at all. Drinking a glass of water, 20 minutes before meal, you can get rid off sharp feeling of famine, as water dilutes gastric juice. Besides, water clears an organism, promotes acceleration of metabolism. Our organism needs about 2 liters of water a day. If to keep this figure, the problem of several superfluous kilos will disappear.

2. The group of protein products. Protein is assimilated slowly and gradually. Protein is converted into glucose, but there are no sudden changes of sugar level in blood, and as consequence, sharp attacks of famine. Protein foodstuffs are meat, fish, and dairy products.
Meat and fish products go well in combination with fresh and stewed vegetables. It is the classical combination checked by time – it really gives result.
And only fish is well combined with rice, not giving superfluous kilos.

Laminaria promotes improvement of digestion, strengthens immunity, normalize functions of thyroid gland, central nervous system and cardiovascular systems, removes toxins, radioactive nuclides (owing to alginates) cholesterol, controls vitamin starvation. Laminaria also promotes clearing of blood in an organism.

Doctors all over the world recommend eating laminaria to treat atherosclerosis, hypertensions, ischemic illness, chronic constipation. Laminaria is well for an unloading diet, with the purpose of weight reduction.

Researches have revealed, that laminaria can help to treat oncological illnesses (stops growth of tumors!). That is why the low percentage of breast cancer at Japanese and Chinese women is explained with using for food great amounts of this seaweed.

For many years people procure and use laminaria for food. Ancient Chinese were the first who has talked about unique properties of laminaria. They have even put it on the register of medical products necessary for the person.

Today this seafood enjoys huge popularity in Japan (it is used in more than 300 dishes!) and China, however recently a number of the European countries have also paid attention at it.

The most thick woods of these brown seaweed grow in the cold seas (Arctic Ocean, Northern Atlantic Ocean, Northern sea), in the southern seas laminaria reaches only average size and is considered less useful, considerably conceding on the chemical compound.

Laminaria is a well of vitamins, microelements and amino acids; it is also an excellent means for organism purification. Laminaria, as against usual cabbage, has twice more phosphorus, 11 times more magnesium, 16 times more iron and 40 times more sodium. It also contains polysaccharides, fructose, alginic acid, iodine, vitamins В1, В2, В12, D, A, Е, an ascorbic acid, potassium, dietary fiber, micro- and macroelements.

The first day
Breakfast: green tea.
Lunch: 2 boiled eggs, salad from fresh cabbage with olive oil, a glass of tomato juice or 1 fresh tomato.
Dinner: grilled or cooked fish, salad from fresh cabbage with olive oil.

The second day
Breakfast: green tea and bread with bolting (50 g)
Lunch: grilled or cooked fish, salad from fresh cabbage with olive oil.
Dinner: cooked beef (200 g), a glass of kefir.

The third day
Breakfast: green tea.
Lunch: raw egg, three big cooked carrots with vegetable oil.
Dinner: apples.

The fourth day
Breakfast: green tea.
Lunch: a root of parsley, stewed on vegetable oil, apples.
Dinner: fruits.

The fifth day
Breakfast: uncooked grated carrots with lemon juice, green tea.
Lunch: grilled or cooked fish (500 g), a glass of tomato juice.
Dinner: fruit.

The sixth day
Breakfast: green tea.
Lunch: 500 g of boiled chicken, salad from fresh carrots and cabbage.
Dinner: 2 boiled eggs, salad from fresh carrots with olive oil.

The seventh day
Breakfast: green tea.
Lunch: boiled beef (200 g), fruits.
Dinner: any variant of the last days, except for day â„– 3.

The eighth day
Breakfast: green tea.
Lunch: boiled beef (200 g), fruits.
Dinner: any from previous variants, except for day â„– 3.

The ninth day
Breakfast: green tea.
Lunch: 250 g boiled chicken, salad from cabbage and carrots with olive oil.
Dinner: 2 boiled eggs, 200 g of salad from carrots with vegetable oil.

The tenth day
Breakfast: raw grated carrots with lemon juice, green tea.
Lunch: grilled or cooked fish (500 g), a glass of tomato juice.
Dinner: fruit.

The eleventh day
Breakfast: green tea.
Lunch: 1 raw egg, 3 boiled carrots with vegetable oil and 15 g of cheese.
Dinner: fruits.

The twelfth day
Breakfast: green tea, bread with bolting (50 g).
Lunch: big vegetable baked pudding, apples, black coffee, bread with bolting (50 g).
Dinner: 200 g boiled beef, a glass of kefir

The thirteenth day
Breakfast: green tea.
Lunch: 1 boiled egg, salad from fresh cabbage with vegetable oil, a glass of tomato juice.
Dinner: grilled or boiled fish.

The fourteenth day
Breakfast: green tea.
Lunch: fried or boiled fish, salad from fresh cabbage with vegetable oil.
Dinner: boiled beef (200 g), a glass of kefir.

It was one of Japanese diet’s dietary plans. All the same any variant of a invalid food should be discussed with the dietician to take into account all features of your organism and diseases.

Those very Japanese assert that the menu of the true Japanese diet should look the fallowing way:

300-400 g rice;
150-240 g fruit;
About 270 g vegetables;
60 g legumes;
120 g fishes;
100 g milk;
1 egg;
2 teaspoon sugar;
Green tea.

In general, you have already understood that there are a lot of variants. You can make your own choice.

In autumn many restaurants organize gastronomic festivals devoted to oysters. What should you know to make the best choice at restaurant and to receive the maximal pleasure from oysters?

It is meaningful to find out up to a campaign to the restaurant, what kinds of oysters are offered there. There are about 50 kinds of oysters, which in their turn belong only to two families: European and Pacific. At a restaurant to you will be given the information on the origin of their oysters: France, Ireland, Kurils, Northern America, Canada, and Australia. The choice is great - only having tried all of them, you will find your favorite oysters.

A small secret: oysters, grown in colder waters are as tasty as their “southern” copies. Certainly, oysters from different countries and different kinds differ from each other. Nice pastime - to taste oysters with friends and share impressions. Besides, many restaurants offer the allsorts of seafood including various combinations of sea gifts.

At a restaurant a cook or a waiter will open an oyster for you - in some cases it can be a difficult task. At Moscow restaurants oysters are served up already opened, but in France, more often, you can observe, how dexterously wield with knifes cooks or waiters.

This is simple and delicious dish for the admirers of the Spanish cuisine.
Ingredients:
1 (340 g) can solid white tuna
3 teaspoons mayonnaise
2-4 green onions, thinly sliced, and one more for garnish
1/2 red bell pepper, chopped
A little vinegar
black pepper to taste
garlic salt to taste
2 ripe avocados, cut into halves and pitted

How to make
Mix together in a bowl tuna, mayonnaise, green onions, red pepper, and vinegar. Season the substance with pepper and garlic salt, and then stuff the avocado halves with the mixture from tuna and vegetables. Garnish with rest green onions and add black pepper before eating.

The Norway Lobster, also known as langoustine, has for a long time become one of the most valuable seafood products, which can be found in most northern coast countries and Scotland as well.
This seafood is very popular since the 19th century in most coast countries, but only beginning from 1950s it became important commercially.
Despite of high prices for this gourmet dish, lobsters are exported worldwide, but recently they have been more appreciated by Scottish chefs and customers. Some luxury Highland hotels and restaurants now came to an agreement with local fishermen to buy the entire catch directly from the boats.
This seafood is frequently sold live, frozen or already processed, but the best way to buy is to get them fresh from April through November. Cooked from raw they only need to be boiled for a few minutes as overcooking destroys their texture and flavor. As many other seafood, they can be grilled with oil and garlic or served cold in a salad with delicious mayonnaise.

The Atlantic salmon (Salmo salar L), which is also called as the ‘king of fish’, has long been known as a culinary delicacy.
Trout is a variety of the freshwater salmon and has two main breeds – rainbow and brown.
The growth of world fish farming has caused a lot of disputes. There is concern that this industry can became harmful to wild stocks because it can encourage parasites and may be a source of pollutants.
Although many would say that farmed fish have different flavor as their wild relatives, it is an important industry and last year Scotland, for example, exported more than 12 million salmon to 60 countries all over the world.
Salmon and trout are highly nutritious products, which containing the essential omega-3 fatty acids, protein, vitamins and minerals necessary for our health. Scientists have found out that consumption of oil-rich fish helps to maintain a healthy heart, reduce blood pressure and improve skin vitality.
Although this fish can be frozen, it taste best and don’t need a lot of cooking. They are nice when pan-fried, poached, grilled, oven cooked or barbecued with herbs and lemon juice (as any other fish). Smoked salmon and trout are also popular as an entree, it is served with brown bread and butter and a slice of lemon.