1. Traditional Korean Ginseng Chicken Soup
- Ingredients: 1 young chicken, 1 ginseng root, 10 jujubes, 3 garlic cloves, 1 tablespoon of rice, salt to taste
- Preparation: Clean the chicken and remove any visible fat. Rinse the ginseng root and cut it into small pieces. Soak the rice in water for 30 minutes. Stuff the chicken cavity with ginseng, rice, jujubes, and garlic. Place the chicken in a pot, add enough water to cover it, and bring to a boil. Reduce the heat and simmer for 2-3 hours until the chicken is tender. Add salt to taste before serving.
2. Seaweed Soup
- Ingredients: 30 grams of dried seaweed, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 teaspoon minced garlic, 4 cups of water, salt to taste
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Preparation: Soak the dried seaweed in water for 10 minutes, then drain and cut into bite-sized pieces. In a pot, heat sesame oil and sauté minced garlic until fragrant. Add the seaweed and stir-fry for a minute. Pour water into the pot and bring to a boil. Reduce the heat and simmer for 20 minutes. Stir in soy sauce and salt to taste before serving.
女人喝什么牌子奶粉好3. Bibimbap
- Ingredients: 1 cup cooked rice, 1 carrot (julienned), 1 zucchini (julienned), 1 cucumber (julienned), 100 grams of bean sprouts, 100 grams of spinach, 2 tablespoons soy sauce, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, 2 tablespoons gochujang (Korean chili paste)
- Preparation: Blanch the bean sprouts and spinach separately in boiling water for a minute, then drain and squeeze out excess water. Mix each with 1 tablespoon soy sauce, 1 teaspoon minced garlic, and 1 teaspoon sesame oil. Arrange cooked rice in a bowl and top with julienned carrots, zucchini, cucumber, bean sprouts, spinach, and sesame seeds. Serve with gochujang on the side.
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4. Kimchi
甲沟炎最佳方法- Ingredients: 1 Chinese cabbage, 2 tablespoons salt, 1 tablespoon sugar, 3 tablespoons gochugaru (Korean chili powder), 1 tablespoon minced garlic, 2 teaspoons minced ginger, 2 tablespoons fish sauce, 1 tablespoon soy sauce日本美食减肥食谱大全视频播放
怀孕8个月吃什么好- Preparation: Cut the Chinese cabbage into quarters and rinse them. Dissolve salt and sugar in a bowl of water, then soak the cabbage in the solution for 2 hours. Rinse the cabbage and drain well. In a separate bowl, mix gochugaru, minced garlic, minced ginger, fish sauce, and soy sauce to create a paste. Rub the paste evenly on each cabbage leaf. Place the cabbage in an airtight container and let it ferment at room temperature for 1-2 days before refrigerating it.
加盟一家中档母婴店要多少钱
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