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Emointhekitchen
  • China,  Mushrooms,  Recipes,  Russia,  Vegetarian

    Stroganoff

    emointhekitchen Stroganoff is a classic Russian dish that has gained popularity around the world. Traditionally made with beef, onions or shallots, garlic, mushrooms, wine and sour cream, this dish is rich, creamy and full of flavour. I made this vegetarian version. History They named the dish after one member of the influential Stroganoff family. Beginning in the second half of the 15th century, the Stroganoff family has been part of the country’s business, administrative and military elite. A legend attributes its invention to French chefs working for the family, but several refined versions of older Russian dishes. Elena Molokhovets’s (1831 – 1918)classic Russian cookbook A Gift to Young Housewives gives…

  • China,  Japan,  Mushrooms,  Recipes,  Salads,  Summer,  Vegetarian

    Edamame beans

    emointhekitchen History Soybeans (edamame beans) were first cultivated in China some 7000 years ago. The place of origin is said to be East Asia and China. It is said that it was already eaten in its present form during the Nara and Heian periods. The term dates from the year 1275, when the Japanese monk Nichiren wrote a note thanking a parishioner for the gift of “edamame” he had left at the temple. In 1406, during the Ming dynasty in China, the leaves of the soybeans were eaten and during outbreaks of famine, it was recommended that citizens eat the beans whole or use them ground up and added to…

  • Armenia,  Meat and Poultry,  Mushrooms,  Recipes,  Salads

    Layered pancake salad

    emointhekitchen Armenia, a small country in the Caucasus region of Eurasia, is home to some of the most delicious food you will ever taste. One of their most popular dishes is the layered meat and egg pancake. This dish is made with a thin dough that is filled with ground meat, eggs, and vegetables, then fried or baked. The pancake is a perfect example of Armenian cuisine – it is healthy, hearty, and absolutely delicious. If you ever have the chance to visit Armenia, be sure to try this dish. You won’t be disappointed. You will need: four pancakes 200 g of ground beef 2 onions a cup of water…

  • China,  Mushrooms,  Recipes,  Spring,  Vegetarian

    Fried with lion’s mane mushroom

    emointhekitchen Lion’s mane mushrooms (Hericium erinaceus) are a type of edible fungi that are native to China. They have a long history of use in Traditional Chinese Medicine, and they are becoming increasingly popular in the West as a culinary ingredient. Lion’s mane mushrooms have a distinctive appearance, with long, shaggy white “hair” that resembles a lion’s mane. They have a mild, earthy flavour and a firm, meaty texture. When cooked, they can be used in a variety of dishes, from soups and stews to stir-fries and even pasta. If you’re looking for a unique ingredient to add to your next meal, try lion’s mane mushrooms. You’ll be sure to…

  • Mushrooms,  Treasures of Chinese Dietetics

    Mushrooms – Part Two

    emointhekitchen Coriolus (Coriolus versicolor, Trametes versicolor, outkovka pestrá, Turkey Tail Mushroom, Chinese Yun Zhi (云芝), Japanese Kawaratake) is a wood-decaying mushroom, which belongs to the Polyporaceae. Coriolus grows throughout the entire year and can be found predominantly on the living wounded and dead stumps of deciduous trees in the mild climate belt of Asia, North America and Europe. Sporocarps of the fungus are fan-shaped, hence the English name, and they form clusters, which are roof-shaped. The cap itself has a diameter of about 2-8 cm and it has typical beige strips on brown or grey background, the surface of the cap velvety. Yun Zhi is a cloud-shaped fungus that grows…

  • Mushrooms,  Recipes,  Soups,  Vegetarian,  Winter

    Potato soup with buckwheat

    emointhekitchen According to traditional Chinese medicine, winter is a period associated with the kidneys and bladder. That is why we include foods in the diet that support them, heat them and at the same time supplement qi, yang and blood. As for heat treatment, in general, the cooking time during the winter is long and we can afford more than ever baked and fried meals. Warm food 2x or 3x a day will support our immunity in this cold season. Then I was about to cook my first potato soup. Potato soup, this prototype of ordinary soup, this food that is bubbling on an old stove in a small cottage…

  • Autumn,  Grains and Legumes,  Mushrooms,  Recipes,  Vegetarian,  Winter

    Brussels sprouts with brynza and walnuts

    emointhekitchen The theory of the five elements – “wood, fire, earth, metal and water” – is, like the yin-yang theory, an ancient philosophical concept used to explain the order and phenomena of the physical universe. In traditional Chinese medicine, the theory of the five elements is used to interpret the relationships between the physiological and pathological states of the human body and the natural environment. The five elements according to this theory are subject to constant movement and change, and their interdependence and mutual control explain the complex connection between material objects and the unity between the human body and the natural world. Fire: drought, heat, flare, rise, movement, etc.…

  • Autumn,  Meat and Poultry,  Mushrooms,  Recipes

    Chicken Thai Curry

    emointhekitchen To prevent infection with the new coronavirus. Please cough etiquette and wash your hands. As with measures against colds and seasonal flu, it is very important to carry out cough etiquette and hand washing for each person. If you have a cold, please refrain from going out, and if you have to go out, please wear a mask. Please stay home so that you can beat Corona-19. There are about as many recipes for curry in Thailand as for goulash or sirloin. On the Internet, you will find a lot of videos and recipes that will be different from mine. It is simply another variant that respects the availability…

  • Autumn,  Mushrooms,  Recipes,  Vegetarian

    Autumn breakfast

    emointhekitchen Although Chinese dietetics set recommendations rather than strict bans, it is clear that it is appropriate for our population to limit excessive amounts of white flour, dairy products, sweets and frequent frying. Many people still can’t imagine cooking and eating without these foods, and the first time they come across completely new flavours in the form of tofu, miso, breakfast, and Job’s-tears. Recipes do not contain a large number of ingredients due to the freedom to adjust to the needs of the individual. Autumn In the autumn, it is advisable to expand the fluids of the lungs and close the pores against the cold with a slightly sour and…

  • Shitake in the jar
    Mushrooms,  Treasures of Chinese Dietetics

    Mushrooms – Part One

    emointhekitchen In China and Japan, some types of edible mushrooms have been used and worshipped for over 3,000 years. They are used both in medicine and in the kitchen for their extraordinary properties. In this post, I would like to mention at least three of them. I have chosen these particular mushrooms because they belong to my favourites and are available outside Asia in fresh or dried form for culinary purposes not just as Dietary Supplements. It is noteworthy that mushrooms, unlike most other ingredients commonly used in cooking, have strong effects. To me, they were always more medicine than food. In other words, it is always necessary to consider…