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You can use this royalty-free photo “Classic Ossetian pie with filling, homemade dietary ossetian pie with cabbage and brisket. National pastries Ossetian pies with completely different fillings” for private and industrial functions in response to the usual or Prolonged License. The usual License covers most use instances, including advertising, UI designs, and product packaging, and allows up to 500,000 print copies. The Extended License permits all use instances underneath the standard License with unlimited print rights and permits you to use the downloaded inventory photographs for merchandise, product resale, or free distribution.

Stomach Fire: This syndrome of inside excess heat is characterized by a burning ache within the higher abdominal area, excessive starvation even after consuming, thirst, dangerous breath, canker sores in the mouth, pain and bleeding within the gums, nausea, vomiting, red tongue with a thick, dry yellow coat, and a powerful, rapid pulse. Some parallel Western diagnoses might be gastric ulcer or stomatitis, and treatment entails herbs that clear stomach fireplace, resembling Coptis (huang lian).

And also you traditionally knew yeast, eggs, kefir were not used because of the nomadic manner of life. Now they are efficiently used for making pies. This can be a certain deviation from the historic traditions of cooking, such a change doesn’t make the Ossetian pie tasteless, fairly, many people like it much more.

To start with, a teaspoon of sugar and site (http://blog-umor.ru/gde-mozhno-zakazat-vkusnyie-pirogi) yeast (essentially dry) is taken. Each are poured right into a glass, a tablespoon of flour is added, and every little thing is poured with heat water virtually to the highest. The glass is eliminated in heat until foam appears. This usually takes a couple of quarter of an hour. Then a kilogram of flour is sifted with a slide on a flat surface (for example, on a desk), a hole is made in it, into which the dough is poured. A big spoonful of salt is poured there and heated water is gradually added. Normally, it is going to take about half a liter, however you want to track it in line with the test.

Pour the yeast mixture into a large bowl, then steadily add half the flour and mix collectively until you’ve gotten a tender, very wet dough. The explanation why we are in search of a very wet dough here is as a result of it should make it easier so as to add the salt to the dough later – if you add the salt too early, the yeast will wrestle to multiply.