The smelled dish like ... a long-lasting dead fish made many visitors 'run away' are Korean favorite dishes in winter.02: 00/2: 02 nammón cheonggukjang with the main ingredient made from Soy soybean fertilizer
. This dish is very popular in Korea in the winter but it smells not very pleasant. Soy soybean soy fermented fermented like a long-lasting dead fish, causing those who could not stand the smell to "run away". Even its smells are also purse with China's rotten tofu
cheonggukjang - a smelled dish like long-term fish. To make Cheonggukjang people boil soybeans then incubate for ferment from 2 to 3 days , with a temperature of 40 degrees C. Now bring a part of soybeans to stop and mix into the beans that have been incubated with salt and chili powder. When it was finished, fermenting fermenting was very difficult to smell, when cooked up, the smell This rises very strongly, similar to a long dead fish smell. However, because the taste is too attractive, the Koreans still despite this "horror" dish every time it is cold. Soybeans after fermenting.cheonggukjang best when cooking soup and hot food. Cooking materials with Cheonggukjang include potatoes, onions. Each family will add different components depending on your liking. Some places cook with beef, white tofu, extra kimchi, elsewhere using green pumpkin and seafood like shrimp and dried fish
When I read here, you will even have to swallow the saliva that seems to be attractive. After processing Cheonggukjang looks like this. This soup often appears on the Korean daily rice tray National. If she ignored its hard-to-smell scent, Cheonggukjang was really delicious, eating a piece that would want to eat more pieces, so that the bowl of soup had to know when she didn't know. And one thing is for sure this is easier to eat than China's rotten tofu. Currently, this dish is also extremely nutritious. Soy after fermentation contains many vitamins and bacteria, is a good food for the digestive system. For indigenous people, Cheonggukjang is a delicious dish, but with far away, this scent is really a challenge This wake up, although it smells, it is very nutritious. This day has been processed to Cheonggukjang odorlessly and the dish is more widely used. This is the way for foreign visitors to enjoy and get acquainted with this delicious soup. When I was used to the taste, don't know about the gourmet guests there will be more motivation to try the original Cheonggukjang? Rachel Pham (General) . Dịch vụ:
Thiết kế website,
quảng cáo google,
đăng ký website bộ công thương uy tín
