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Aubergine with kudzu
emointhekitchen The place of origin of aubergine is in the eastern part of India. In India, people have cultivated it since prehistoric times. Then to China and Myanmar around the 5th century. It was introduced to Europe in the 13th century. Mapo aubergine is a type of Chinese food that is “fish-flavoured aubergine” (魚香茄子) in Japanese, one of Sichuan cuisine. The decisive factor in the taste of aubergine is the perfect balance between the fragrant and soft aubergine and the thick soy meat. The trick to deep frying Chinese food is to fry it at a high temperature for a short period of time. We need: baby aubergine soy meat…
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Vegetarian Tolma from vine leaves
emointhekitchen Today I prepared and presented to you the way of making tolma. For the first time, as historians assure, the recipe for tolmu was published already in the 100th century. Today, many people consider tolma their national food, from North Africans to Southern and Eastern Europeans as well as the Middle East. Tolm’s original recipe may seem complicated at first glance. Usually, this illusion is caused by the number of ingredients used. UNESCO has decided that tolma is an intangible cultural heritage of Azerbaijan. You will need: vine leaves – canned 400 ready-made (Chinese cabbage, red or white) 1 cup rice 1 tomato, fresh mint, fresh coriander, 1 onion,…
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Lantern Festival (元宵)
emointhekitchen Tangyuan balls (汤圆) are traditionally eaten during the Lantern Festival, which falls on the 15th day of the first month of the Lunar New Year, which is the first full moon. The festival falls on a February day in the international calendar every year. People eat the balls for luck and in the hope of filling their lives with sweetness and joy. During the Lantern Festival, glutinous rice balls must be eaten, which means that the whole family will be reunited. There is no such atmosphere abroad, so I decided to make our sticky rice balls. Sticky rice balls, freshly fried peanuts, bean paste, and sesame with a little…
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Chinese New Year Vegetable Dumplings
emointhekitchen During the Spring Festival, almost every family will eat dumplings that are shaped like ingots, which means “attract wealth”. Judging by ancient customs, dumplings are a dish eaten after New Year’s sacrifices. Dumplings are one of the traditional dishes. In the old days, there were only wontons. Later, wontons were made into a crescent shape to become dumplings. The custom of eating dumplings spread to remote areas of the country during the Tang Dynasty (618–690, 705–907). Chinese culture is vast and deep, and folk customs also have their characteristics. Some people eat dumplings on New Year’s Eve, some people eat dumplings on the first day of the new year,…
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Chinese New Year 2023
emointhekitchen In 2023, the Chinese New Year is celebrated on Sunday, January 22. This holiday is always associated with the date of the new moon in China. China traditionally celebrates the Lunar New Year on the second new moon after the winter solstice. This new moon will occur this year on January 21st at 20:53 GMT. Due to time zone differences, it will happen on January 22 at 04:53 in China. Since Chinese time is the reference point for the Spring Festival, the world will celebrate the holiday on January 22. The Spring Festival is the most important of all traditional holidays in China. Other East Asian countries such as…
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Laba congee
emointhekitchen So, on December 30, 2022, the days fly by so, fast and in the blink of an eye, Laba Festival is here again. Porridge is indispensable, it adds all kinds of beans and rice to the boil, which is fragrant! Laba Festival, commonly known as “Laba”, is the eighth day of the twelfth lunar month. The ancients had a tradition of offering sacrifices to ancestors and gods and praying for a good harvest. In some areas, there was a custom of drinking Laba porridge. According to legend, this day is also the day when the Buddha Sakyamuni became enlightened. It is called the “Dharma Treasure Festival” and is one…
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Sweet potato
emointhekitchen There is a story that in 1498 when Columbus discovered the Americas, he brought sweet potatoes back to Spain and presented them to Queen Isabella. Since then, sweet potatoes are said to have been brought to Japan around 1612, as they were treasured around the world as a salvage crop because they can be easily cultivated even in rough land. Its nutritional value is characterized by its high vitamin C content and high dietary fibre content. Let’s imagine “Satsumaimo”, which is famous in Japanese cuisine. I recommend a dish made by cooling and solidifying seasonal sweet potatoes and kudzu. You will need: 50g sweet potato (mashed) 50g Kudzu powder…
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Strawberry oatmeal risotto
emointhekitchen I would like to introduce you to the “Strawberry Risotto with Oatmeal”, which you should definitely make at this time when I can get delicious strawberries at a reasonable price! It is often thought of as a “winter” because demand increases for Christmas, but was originally the “spring” season for strawberries from March to May. A simple but delicious dessert risotto that is a little fashionable. It can be made in 10 minutes, so it is recommended for busy mornings, remote work lunches, and snacks when you are hungry. Strawberries are also rich in nutrients, such as vitamin C and polyphenols. Combined with fibre-rich oatmeal, it becomes the strongest…
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Vegan Apple Crumble
emointhekitchen It’s the season when apples are delicious. A crumble that goes well with a slightly sour apple. It’s easy to make with plant-based ingredients, so how about a little snack? First, make a sauteed apple and use it for apple crumble. 2 apples 3 tablespoons olive oil 200 of water 30g cane sugar 2 tablespoons of lemon juice cinnamon and nutmeg vanilla essence a little Peel the apples into bite-sized pieces and expose them to a little saltwater. Drain the apples and fry in olive oil. When the heat goes through and the surroundings are slightly coloured, add the ingredients, cover with a lid, and simmer on medium heat…
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Bean curry with aubergine
emointhekitchen Legumes are a wonderful thing! And beans in particular:) Aubergine is a popular Mediterranean vegetable, which we have long since adopted as our own. It has a delicate neutral taste and a mushroom-like structure, the flesh is fleshy and absorbs other flavours well, which is why it is often used in vegetarian dishes. And you can conjure really wonderful goodies from them… We need: 1 white bean 400 g peeled tomatoes 1 onion 2 cloves of garlic aubergine cumin garam masala coconut milk lemon juice fresh coriander(spinach, basil, parsley…) Procedure: Finely chop the onion and slowly fry it in a pan in oil. Add a teaspoon of cumin to…
