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. 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. 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.
