receitas fáceis

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A culinaria do Brasil é receitas faceis e receitas de salgados fruto de uma mistura de ingredientes europeus, indigenas e africanos.[1] Muitas das técnicas de preparo e ingredientes sao de origem indigena, tendo sofrido adaptaçoes por parte dos escravos e dos portugueses. Esses faziam adaptaçoes dos seus pratos tipicos substituindo os ingredientes que faltassem por correspondentes locais. A feijoada, prato tipico do pais,brigadeiro é um exemplo disso.[2]pudim Os escravos trazidos ao Brasil desde fins do século XVI, somaram à culinaria nacional elementos como o azeite-de-dendê e o cuscuz. As levas de imigrantes recebidas pelo pais entre os séculos XIX e XX, vindos em grande namero da Europa, trouxeram algumas novidades ao cardapio nacional e concomitantemente fortaleceu o consumo de diversos ingredientes.pudim

A alimentaçao diaria, feita em três refeiçaes, envolve o consumo de café-com-leite, pao, frutas, bolos e doces, no café da manh?, feij?o com arroz no almoço, refeiç?o b?sica do brasileiro, aos quais s?o somados, por vezes, o macarr?o, a carne, a salada e a batata e, no jantar, sopas e também as v?rias comidas regionais.pudim

As bebidas destiladas foram trazidas pelos portugueses ou, como a cachaça, fabricadas na terra. O vinho é também muito consumido, por vezes somado à agua e açucar, na conhecida sangria. A cerveja por sua vez começou a ser consumida em fins do século XVIII e é hoje uma das bebidas alcoalicas mais comuns.pudim

As culinarias mais visaveis pertencem aos estados de Minas Gerais e Bahia, sendo estas conhecidas em todo territario brasileiro, e até homenageadas em feiras gastronômicas da Europa.

receitas faceis

*Pratos tapicos
*Brigadeiro
*Vatap?.
*Ribeir?o Grande,
*moqueca capixaba
*Caranguejo cozido
*Caranguejo com Molho, restaurante do Rio de Janeiro.
*Minas Gerais.
*Pastel.
*Feijoada
The cuisine of Brazil is easy recipes and salty recipes fruit of a mixture of European, native and African ingredients. Many of the techniques of preparation and ingredients are of indigenous origin, having undergone adaptations on the part of the slaves and the Portuguese. They made adaptations of their typical dishes by replacing the missing ingredients with local counterparts. The slaves brought to Brazil from the end of the 16th century, added to the national cuisine elements such as oil palm and couscous. The immigrants from the country between the nineteenth and twentieth centuries, coming from Europe, brought some news to the national menu and concomitantly strengthened the consumption of various ingredients.

The daily consumption, made in three meals, involves the consumption of coffee-with-milk, bread, fruit, cakes and sweets, breakfast, rice with lunch at lunch, Brazilian food, which are sometimes added to the macaroni, meat, salad and potatoes and, at dinner, soups and also the various regional foods.

The distilled drinks were brought by the Portuguese or, like the cachaça, made in the earth. The wine is also very consumed, sometimes added to the water and sugar, in the known sangria. The beer in turn began to be consumed in the late eighteenth century and is today one of the most common alcoholic beverages.

The most visible culinary belongs to the states of Minas Gerais and Bahia, being these known in all Brazilian territory, and even honored in gastronomic fairs of Europe.

easy recipes

* Tapestry
*Brigadeiro
* Vatap ?.
* Great Ribeir,
*moqueca Capixaba
Cooked crab
* Crab with Sauce, Rio de Janeiro's restaurant.
*Minas Gerais.
*Pastry.
*Feijoada
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