Korean cuisine
VicentaLakin
In order to make pickles, the primary choice should be fresh and delicious cabbage and radish. When choosing cabbage, care should be taken that cabbage has to grow to the side (fat), that the root dent is heavier, that the hard internal cabbage is good cabbage, and that the normal is about 1.5 to 2 kg of radish depending on the size of the sideline and the softer of the texture. And the leaves above shall not be smote, but the lower half shall be round, with less hair, and sweeter radish. 3. Small cucumbers shall be chosen for a long, straight and symmetrically thick mass, with the sharpest stings being preferred。
VicentaLakin
Every time you watch a Korean TV show, when you see a scene of food such as roasted bouquets and Korean mixed rice, you feel like you want it. In fact, Korean blends are very simple, especially for hot summers, lazy enough to cook in hot kitchens or suddenly feel like eating late. A bowl of rice, a little groceries, a spoonful of sweet sauce and an egg with a heart. My dad loves Korean food, but ever since he got diabetes, he doesn't dare eat rice to control blood sugar. I made him this sugar-defunct Chinese meal with a rice-deficient diet, which didn't change the taste and taste, but it didn't pick up the blood sugar quickly, and the diabetics could eat it. Let's see how it works。
