Korean cuisine
EleazarLindgren
Ingredients: zucchini,green pepper,onion,carrots,cooking wine,soy sauce,onion,white granulated sugar,oyster sauce,chili powder,white pepper
AllenHayes
Andong Stewed Chicken "is a traditional dish in the famous ancient city of" Andong City "in South Korea. <br />The chicken nuggets are tender and delicious, and the soup is sweet, fresh and slightly spicy. Especially the vermicelli inside, it is particularly delicious. It is full of chicken soup and has a strong taste. <br />It is said that in the 1980s, merchants in the chicken monopoly alley of Anton Old Market developed Anton Stewed Chicken with new flavors in response to competition from Western-style fried chicken restaurants. <br />Although the origin of Anton stewed chicken is simple, it quickly gained a certain popularity in South Korea due to its unique taste. <br />The above comes from Baidu. <br />This Anton stewed chicken is a Korean dish that I have long wanted to try. It is said to be very famous in South Korea. Nowadays, when traveling to South Korea, there are special items for tasting Anton stewed chicken, which shows how important Anton stewed chicken is on the Korean table. <br />It tasted really good after it was cooked, and it was very similar to our taste. My husband and children liked it very much. The fans inside were really delicious, including the chicken soup. <br />Because the whole chicken is too large and I can't finish it all, I made it with chicken legs.
GeorgianaKessler
When you are tired of stir-fried food and fried food; when you don't know what to eat, simply making a spicy radish piece is a good choice. <br /><br />Except for the longer marinating time, the rest is very simple. <br /><br />In my hometown Fushun, there are many Korean people, so Korean dishes are very popular in our country. <br /><br />Perhaps it is because in order to cater to the tastes of Han people, the Korean dishes I have eaten since I was a child without seafood. Therefore, the spicy radish pieces I made did not add seafood (such as shrimp paste, snow fish maw, fish sauce, etc.). If you want to eat seafood flavors, you may as well add them according to your own taste when making them------
RainaO'Conner
Every spring, when it is the season to nourish the liver, I, a child with a bad liver, will start various actions to nourish the liver. There are many traditional liver-nourishing foods in traditional Chinese medicine, which are not easy to buy here, so I went to Rome and followed the customs and ate the traditional French liver-nourishing food-artichoke. <br /><br />Artichoke, which looks like a lotus lantern in a Buddhist temple, should still be a strange food in China, but in France, it is the most common favorite vegetable. Its liver-nourishing effect is also recognized, and there are many health products made of artichoke. I have also been taking artichoke concentrate now. I can't say how magical its effect is. After all, it is just an extract and not a quick-acting medicine. As long as it persists for a long time, it should have an effect. <br /><br />The taste of artichoke is very fresh, with the fragrance of wild spring vegetables. The taste is slightly bitter between bitter gourd and tea leaves, but the aftertaste is very sweet. The taste is like the most tender and skinned bamboo shoots, but also seems to have a faint fragrance of flowers. <br /><br />The reason why artichoke is called a liver-nourishing sacred object is that its effect is threefold:<br /><br /> 1. Artichoke has the effect of promoting liver blood circulation and promoting liver cell regeneration. It can promote the recovery and improvement of liver function. <br /><br />2. Artichoke has the effect of promoting the secretion and excretion of bile (medically called "choleic effect") and can promote the excretion of toxins in the body. <br /><br />3. Artichoke has the effect of lowering blood lipids and cholesterol and can promote the discharge of excess lipids in the body.
KyleighConsidine
I have been making kimchi for many years. I didn't know how to make kimchi at all at first, and I started slowly exploring it, but now the kimchi I make is amazing even to Koreans. Along the way, I have paid a lot of tuition fees. This is the spicy cabbage sauce that I have made many times and has been well received. It is very delicious to make cabbage kimchi, radish kimchi, and cucumber kimchi. <br />Many of my friends 'kimchi always seem to be one piece short of what they want. I looked at some and found two main points. First, you must use Korean paprika powder. Korean paprika powder is sun-dried on the beach and is de-seeded. The color is very red. Only then can the kimchi be made have a very beautiful "kimchi color". Second, glutinous rice flour must be added. On the one hand, it is for better fermentation, and on the other hand, it is also to make it more viscous, so that the finished product will not have too much water, which will affect the color and taste.
