Yanbian Korean side Inflammation summers, there is always an urge to eat a bowl of Yengigen Dalai's cold noodles. With this side, you'll be able to enjoy the real yin side at home。
Korean cabbage UNLIKE TRADITIONAL PICKLES, KOREAN CABBAGE CONTAINS A WEALTH OF INORGANIC MATERIALS SUCH AS CALCIUM, COPPER, PHOSPHORUS AND IRON, WHICH PROMOTES VITAMIN C AND VITAMIN B ABSORPTION. PICKLE FERMENTATION PRODUCES ACIDIC LACTATE, WHICH NOT ONLY CLEANS THE STOMACH BUT ALSO PROMOTES THE DECOMPOSITION AND ABSORPTION OF PROTEINS IN THE STOMACH AND INHIBITS THE GROWTH OF OTHER HARMFUL BACTERIA IN THE GUT. NOT ONLY THAT, KOREAN CABBAGE, WHICH IS RAW AND RIPE, TASTES SOUR AND SPICY THAT IT'S REALLY DELICIOUS AND KNOWS NO BOUNDARIES
Hot cabbage Hot cabbage, who always wanted to work hard at last, made it more reassuring and could be adapted flexibly. In addition to serving as a snack, it is possible to cook, cook, make soup, make spicy cabbage, sauerkraut soup, sauerkraut noodles and sauerkraut tofu。
Hot cabbage My home in the northeast, although it is a Han people, is also home to many Koreans whose diets are assimilated to one another, and to whom we Chinese have many feelings, even though hot cabbage is an essential table for Koreans. It is even more difficult to find hot cabbage from home, and it is too difficult to keep it for a few days to come home, and now that you have a family, you want to learn how to make hot cabbage。
Silver Sydney Spring dry autumn, both north and south, is a good choice when the air is dry. I love silver ear soup, because I like the way it tastes, like it fills up the body cells. But my husband didn't like the sticky soup, so I didn't make it this long
Korean pickles I'm a pickle pickle nut. The pickles you buy outside are expensive and small because they're worth a lot of money! It's just a pound. It's so painful and it's so good. So I decided to do it myself. This is the third time a pickle has been made, and it's the most successful one, and it's still bought from a Korean store
Coffee pan I'VE BEEN ON FIRE FOR DAYS, MY MOUTH IS DRY, BUT MY STOMACH IS COLD, TOO MUCH COLD FRUIT IS NOT GOOD, SO I'LL CUT SOME FRUIT AND COOK IT, BUT I'LL COOK IT TO FEEL LIKE VC'S RUINED, AND I'LL EAT FRUIT IN THE FORM OF A LITTLE HOT POT AS DESSERT FOR BOTH OF US。
Korean carrots With the sauce left over from the pickled cabbage, a little radish, same taste. And radish doesn't need fermentation, so it's half a day of pickles, and it doesn't have to wait a week to taste it。
