Typical dishec from Germany
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Typical dishec from Germany La currywurst It is the favorite dish in Germany fast food, it is sliced and dipped in a sauce of dark red, it rests on a damp paper plate. But appearances are deceiving. For that you should not miss in any festival, roadside bar, dining room, public swimming pool, football stadium or bar,: the "currywurst". Al Curry sausage contains no vitamins at all, it's quick to prepare and easy to buy. It was created in Berlin, as a metaphor of roots and pragmatism. A German East Prussia then 36, Herta Heuwer, born in the former Königsberg a 4th of September 1949 set up in his street stall, in a fit of "boredom", the famous mixture of tomato paste, water and spices and poured into a sausage. Since then, the currywurst is where the people want it and where the people are offered currywurst. It is considered the favorite dish of the common man in the street Brezel: These world-renowned breads and pretzel have a peculiar form a loop, your name just refers to "small arm", it seems a pair of interlocking arms. They come in two types, hard, which are wafer and sprinkled with granulated salt, and soft, which are made of bread and can have many flavors.
Transcript of Typical dishec from Germany
Typical dishec from Germany
La currywurstIt is the favorite dish in Germany fast food, it is sliced and dipped in a sauce of dark red, it rests on a damp paper plate. Butappearances are deceiving. For that you should not miss in any festival, roadside bar, dining room, public swimming pool, football stadium or bar,: the "currywurst". Al Curry sausage contains no vitamins at all, it's quick to prepare and easy to buy. It was created in Berlin, as a metaphor of roots and pragmatism. AGerman East Prussia then 36, Herta Heuwer, born in the former Königsberg a 4th of September 1949 set up in his street stall, in a fit of "boredom", the famous mixture of tomato paste, water and spices and poured into a sausage.Since then, the currywurst is where the people want it and where the people are offered currywurst. It is considered the favorite dish of the common man in the street
Brezel: These world-renowned breads and pretzel have a peculiar form a loop, your name just refers to "small arm", it seems a pairof interlocking arms. They come in two types, hard, which are wafer and sprinkled with granulated salt, and soft, which are madeof bread and can have many flavors.
Brötchen: Semmel also called Semmel, are small breads that are eaten at breakfast or accompanied by a sausage. They may have different shapes but usually carry seeds on top. Its name means muffin.
Nudel: It is named for the white pasta, which can be served in different ways and accompanied by various sauces.
Knödel: Are buns, potato flour, meal or other ingredients that do not carry yeast and have different types of filling, usually served to accompany a meat dish or soup.
Schnitzel: These are pieces of breaded and then fried steak servedwith a fried egg, you can also take pieces of bread and all this is accompanied by vegetables or roast potatoes.
Beverages
"Wine" appleGermany is famous for its wines and beers, but also apple wine is a product consumed among the population.
The general characteristic of this traditional German cider is itssour taste.The "Ebbewei" or “Stöffche” as it is known in the dialect of Fráncfort of Meno, went into production in Germany from
800 by hand. Horses played a major role in its development, as were responsible for pulling the apparatus pounded apple.
Preparation
For pulp juice got into cotton cloth andsqueezed. Once ready, the juice wasintroduced in oak barrels and fermented byyeast, no sugar or other additives in theirpreparation is added.
Also popular among youth are mixtures suchas mineral water called Apfelwein"G'spritzte" and erroneously known as sweet lemonade or "Süßgespritzte."
Beers
Each region in Germany has its own variety. Whether Altbier, Kölsch, Berliner Weisse or Lager, German beer is recognized internationally for its quality. And to enjoy nothing better than attending the Oktoberfest in Munich.
Jägermeister
Jägermeiester was originally marketed as a medical product; It proposed as a cure for everything from cough to digestive problems. It was even used in World War II as an anesthetic. It is usually drunk as a digestif, the culmination after a lavish meal, as a snack or as an ingredient in cocktails at any bar.
It is also used at home as a domestic remedy,as trap for flies and wasps are attracted bythe scent of herbs that make up the formula.
Jägermeister is a spirit of powerful effect,courageous and effective for fans of bitterbeverages, alcoholic irreconcilable, curiousand fans to the bars. This 2014 celebrates 80years of life. Then its history.
Made with 56 different herbs, with a strongimprint of anise flavor and aroma is deep does not stand imitation. It is produced from the late nineteenth century, typical drinks in Germany.
Eierlikör
This delicious liqueur made with rum, brandy, whiskey, milk, cream, sugar and eggs results in a drink with soft and foamy texture.
Federweisser
It is a sparkling, very soft white wine. It is also known as Sauser or Junger Wein Burçak in Switzerland or Checa Republic.
OCMIHAKLOTWIJK/ THINKSTOCK
Kirschwasser
Often abbreviated as Kirsch, it is a German version of brandy. It is made with cherry juice and is a treat that goes well with various desserts.
