foreign food

Korean seafood miso soup

Korean seafood miso soup

EstelBeer

Big sauce: After soybeans are processed into big sauce, due to the action of enzymes during the processing, more minerals such as phosphorus, calcium, and iron are released in the beans, which improves people's absorption rate of nutrients in soybeans. It can reach 92%-96%; during the processing of fermented sauce products, riboflavin, etc. can be synthesized due to the action of microorganisms. Therefore, the nutrition of big 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. <br />Clam has the characteristics of high protein, high trace elements, high iron, high calcium, and low fat. It has the effects of nourishing yin, improving eyesight, softening firmness, and resolving phlegm. <br />This soup is the best choice for winter body warming soup. It is especially suitable for people with high cholesterol, hyperlipidemia, goiter, bronchitis, stomach disease and other diseases.
kohlrabi kimchi

kohlrabi kimchi

AliyahOberbrunner

This kohlrabi kimchi has bright and attractive colors, a sour, spicy and refreshing taste, and a crispy taste! <br />This kohlrabi kimchi is actually kimchi made of cabbage. It was the first kimchi taught me by my Korean boyfriend's mother. I learned it earlier than spicy cabbage! Absolutely authentic Li Fu kimchi ~~^It is said that Korean families would make this in the past when they could not afford spicy cabbage ~<br /> The reason why P.s became kohlrabi kimchi is actually because Northeast China calls cabbage kohlrabi, and when the Korean people in Northeast China speak Chinese, they speak it in the local Northeastern dialect ~~~so~~~~~~~~ Quoted it!^^
Potato, spinach and shrimp cake

Potato, spinach and shrimp cake

CeasarHyatt

Time is really tight today. <br /><br />Usually, after 11 o'clock, you can finish classes for students and come back to cook. It was almost 11:30 today. <br /><br />T has to eat at 12 o'clock and rush to attend the following classes. It's only so little time, what to do. <br /><br /><br /><br />Boil the potatoes and onions first, which will buy me a lot of time to think. <br /><br />There are suitable combinations of spinach, bell peppers and shrimp in the refrigerator to make mashed potatoes, which is healthy and delicious. <br /><br /><br /><br />Talk about the Dutch shrimp (deut. Holländische Garnele;niedl.Hollandsegarnaal). Shrimp like shrimp. Fresh, boiled in salt water, peeled, and very delicious. <br /><br />The price is also relatively high. On the streets of the Netherlands, 100g is generally worth 2 euros. <br /><br />Eat it without breath, or put it in Dutch soft noodles and drizzled with a little mayonnaise, which is usually the street lunch I order in the Netherlands. <br /><br />Boiling potatoes was originally tasteless, but using onions, vegetable soup, and Dutch shrimp immediately became an irresistible delicacy. <br /><br />Nutrition, low calorie, fast hand, recommend it to everyone.
Chunchuan stir-fried chicken steak

Chunchuan stir-fried chicken steak

NickKonopelski

I like to watch tourism programs from various countries and introduce famous local tourist attractions, especially delicious food. <br /><br />Every time you see delicious food, you will definitely want to learn how to make it at home. <br /><br />When I watched South Korea's "Two Days and One Night" program, I introduced this dish-Chuncheon Sizzling Chicken Chop. <br /><br />I watched them eat delicious on TV. After watching TV, I immediately searched the Internet for how to make this dish. <br /><br />There is no iron plate at home, so I will use a pan to make it and improve it. <br /><br /><br /><br />Chicken has less fat, more protein than other meats, a very healthy ingredient,<br /><br /> And this dish does not require much oil. It's healthier.
Chaozu stone pot rice

Chaozu stone pot rice

JazmynJenkins

Shiguo rice (), rice stewed in a traditional Korean stone pot, tastes soft, glutinous and elastic. It is more like the rice stewed on a stove with a steamer when I was a child, but it is easier to cook than the latter. It will not be cooked raw, and it will still have a fragrant crispy flavor when braised.<br /> Guoba soup () is stewed with the remaining hugaba at the bottom of the rice pot and soaked in boiling water. Yuan Yuan said that in the past, this was only enjoyed by the elders of the Korean family ~!^^ Anyway, it really smells good when drinking, like barley tea, which has the aroma of burnt grain ~