Korean cuisine
CeasarLeuschke
Ingredients: salt,chives,beef,cooking wine,Jiang,garlic,cornflour,olive oil,black pepper,vegetable essence,onionhead,Korean kimchi
MerlBogan
When it comes to Korean food, the most popular food is Korean kimchi, and the most famous of Korean kimchi is undoubtedly spicy cabbage. <br /><br />Spicy cabbage is a kind of food that has been passed down from generation to generation in North and South Korea. In Korean families, whether it is coarse tea or fine wine or delicacies, spicy cabbage is indispensable. Without this delicious side dish, one will always feel that there is some shortcoming. <br /><br />In recent years, due to the influence of Korean dramas, Korean cuisine has also begun to occupy a place in China. Hot cabbage, the food that appears most frequently in Korean dramas, has also begun to be widely accepted by the China public with the invasion of Korean culture. <br /><br />Other Korean delicacies may not be accepted by China due to differences in taste. However, spicy cabbage is of the same origin as Sichuan kimchi. It is pickled and fermented by vegetables. However, it has a richer taste because more auxiliary materials are added, so it is deeply loved by the majority of China people. <br />In northeastern China, it is easy to buy authentic spicy cabbage made by Yanbian people. However, in inland areas like Hubei, if you want to eat pure spicy cabbage, you can only do it yourself. But doing it yourself also requires a little courage. Because the preparation and production process is quite complicated, if you really want to do it once, you might as well make more at a time and put it in the refrigerator to eat slowly.
EnricoHuels
I had the idea of doing it myself a long time ago. Especially after "Untold Love" was played over and over again on Hunan TV, my mother-in-law's evaluation of this Korean drama at that time was: The family had nothing to do all day long and was just cooking food. The deepest impression is that my mother-in-law, my eldest daughter-in-law and my sister-in-law make kimchi together. They eat while cooking. When they are happy, they each have a bowl of wine. That scene, wow, really makes people think that Korean dramas have such great charm and temptation ~~~~<br /><br /> I bought chili noodles on Taobao, and the shopkeeper was kind enough to tell me that if I couldn't control the amount of shrimp paste when I made it the first time, I wouldn't make it anymore and just use fish sauce. Because it was the first time I made it, I didn't know if it would succeed. I didn't make much. I pickled cabbage before going to bed at night, and I got up the next morning and started making it. My husband laughed at me at the time. Don't only use photos this time ~~ Three days after it was cooked, I started eating it. It seemed to suit my mother-in-law's taste. Every time I cut it, she could eat it alone. A small plate. After eating it, he told me the next day, Oh, the kimchi I ate yesterday was too spicy and I felt a little angry. <br /><br />Because there is no kitchen scale at home, the approximate amount of seasoning is not very clear. However, I secretly tasted it when I finally mixed all the seasonings, and I started to marinate it when I thought the taste was good.
AlexanderWeimann
So far, I have cooked no less than twenty kinds of Korean delicacies, and the only ones that I can accept and am willing to cook are those few-spicy cabbage, fried rice cake, stone pot tofu, stone pot bibimbap, spicy cabbage fried rice, bean sprout rice, ginseng chicken soup, egg rolls. <br /><br />Some Korean food is delicious, some find it difficult to eat, and my personal feelings are quite clear. Only today's miso soup belongs to the type that I neither like nor hate. <br /><br />I like it because it is low-fat and low-calorie, rich in ingredients, and balanced in nutrition. I said I didn't like it because I wasn't used to the taste of soy sauce. However, I read online that soy sauce is an excellent health food for the body. If soybeans are fried, boiled, and fried and eaten, the human body's absorption rate of the nutrients it contains is only about 50%, and half of it is lost. Because there is a thin and strong cell membrane in soybeans that contains the nutrients, if this cell membrane is not destroyed, the nutrients will not be easily absorbed by the human body. Soybeans also contain a trypsin inhibitor that interferes with the digestion of trypsin in the body. However, after soybeans are processed into soy sauce, due to the action of enzymes, more minerals such as phosphorus, calcium, and iron in the beans are released during the processing process, which improves the absorption rate of nutrients in soybeans, which can reach 92%-96%; during the processing of fermented soy sauce products, riboflavin, etc. can be synthesized due to the action of microorganisms. Therefore, the nutrition of soy sauce is easier to digest and absorb than soybeans. Moreover, eating more soy sauce is good for stomach digestion and has a good anti-cancer effect. So with the mentality of taking it as medicine, I feel that it is good to eat it occasionally. <br /><br />most
