National cuisine is a very interesting thing. According to the values of this society, according to it. What is why? It is difficult to apply this knowledge in practice, especially for the PD.
Today we will talk about atole, in particular. It is a fact that it can make it. At the same time, it can be used. If, for example, add melted chocolate there, it turns out “champurrado“, And if then another pile of anise and pepper is added there -“tanchukua“. Not bad invigorates, I guess.
The basis of all recipes atole since it’s been a hundred years. It has been shown that it is possible to get sugar from sugar cane. It wasn’t bland atole various seasonings. So now there are both options, and extremely pepper. It is a kind of soup, not a drink.
The main advantage atole – the nutritional value. It has been a great deal to make mexican peasants. Well, on holidays there, of course, added various (sometimes quite expensive) seasonings.
This drink is prepared as follows:
- half a cup of corn flour
- 3 glasses of water
- 2 cups milk
- optional ingredients (vanilla, cocoa, sugar, pepper, whatever, shorter)
A separate vessel is taken, where it is no lumps. It should make a uniform mixture. Milk, a glass of water are added. The pan is put on a slow fire. Here, therefore, the stirring occasionally.
It will start heating again. When it boils again, reduce heat and leave for another 10 minutes. During this time, the water will become thicker. Actually, everything. Serve with plain bread (in the original – with corn tortillas). This is not porridge, but not liquid. Something like that can be customized.
To date atole cornmeal is cooked – wheat and rice are already used. In addition, the widest arsenal of seasonings makes it not only nutritious, but also tasty. It is a fungus. Although it is a matter of taste. The recipe is very simple.
Survivor’s Home Drinks: Atole &# 8212; Mexican jelly