The Dietetic Culture of Korea.pptx

1、The Dietetic Culture of Korea,韩国饮食文化,Bibimbap RICE is the staple food of Korea. Having been an almost exclusively agricultural country until recently, the essential recipes in Korea are shaped by this experience. The main crops in Korea are rice, barley, and beans, but many supplementary crops are u

2、sed. Fish and other seafood are also important because Korea is a peninsula.,韩国拌饭 Bibimbap RICE,Temple food is distinguished as it does not use the common five strong-flavoured ingredients of Korean cuisine garlic, Scallion spring onion, wild rocambole, leek, and ginger, nor meat.,For ceremonies and

3、 rituals rice cakes are vital. The colouring of the food and the ingredients of the recipes are matched with a balance of yin and yang.,Fermentation (food)Fermented recipes were also developed in early times. These include Pickling|pickled fish and pickled vegetables. This kind of food provides esse

4、ntial proteins and vitamins during the winter.,酸菜鱼,South Koreas cities and villages, every family legend, the different characteristics of kimchi, which is said every household has the most representative of Chinese cabbage kimchi kimchi is Zhengke. Zheng Ke Chinese cabbage Chinese cabbage and radis

5、h kimchi is fresh as the main raw material, add as many vegetables and fish sauce After aging, the fermentation of kimchi.,泡菜做法,Material: Zhengke cabbage tree (3 kg), salt (from coarse salt 1 / 2 cup water and 4 cups) modulation is made for kimchi. Spices: pepper powder 1 cup boiling broth 1 / 3 cup

6、 shredded carrot 2 cups, 1 cup pear wire, cut fine 1 cup onion, shrimp paste 1 / 3 cup sugar 1.5 cups water 1 cup celery cut, mustard 1 cup diced, mashed 1 tablespoon garlic, crushed half a teaspoon of ginger, fish sauce 1 / 3 cup glutinous rice porridge 1 / 3 cup (glutinous rice 1 tablespoon water

7、1 / 3 cup). Practice: 1, selected and mostly full of cabbage, remove the skin, vertical cut in half; cabbage root of the left knife marks, is the rapid absorption of seasoning. 2, into the salt to the water, made of salt water, then soaked cabbage, this process is important, again, above the middle

8、of the cabbage, sprinkle salt, marinades 8 to 10 hours; this way, the salty slowly in place to prevent metamorphic flaccid cabbage; order to even taste salty pickled Chinese cabbage, Chinese cabbage intermediate position to exchange up and down repeatedly.,3, the preserved cabbage after washing, on

9、the basket on the Drain; pepper stir the surface into the boiling broth; selection of hair hard Luoboqiesi to 2 cm length of the small onions, water, celery, mustard cut into a segment; mashed garlic and ginger, and rice also Daocheng shrimp sauce. 4, will cut the carrot into the bowl, add pepper, a

10、dding pepper and good, then add shrimp paste and garlic, and mashed ginger stir again. Sometimes the actual amount of glutinous rice porridge are also added. Played in the shrimp paste in the kimchi seasoning effect, which determines the taste of kimchi. Most seafood-based sauce with shrimp paste, b

11、ut some places still use some of saury paste, fish sauce, fish sauce Huangshi. Delicious taste of kimchi in the amino acids from the fish sauce, but it can also increase the nutritional kimchi. 5, add in with a good seasoning in small onions, celery and mustard to stir the water; to go to the water

12、layers of cabbage leaves, even into the ingredients is the key, and then do a good job of kimchi wrapped with the outer leaves, into the jar or other container inside. Hot and sour taste of kimchi on the well.,原料：整棵白菜一棵（3公斤）、盐水（由粗盐12杯和水4杯）调制而成、用于腌制泡菜。 调料：辣椒面1杯、煮肉汤13杯、萝卜丝2杯、梨丝1杯、细葱切条1杯、虾酱13杯、白糖1.5杯、水

13、芹菜切条1杯、芥菜切块1杯、捣碎的蒜1大勺、捣碎的姜半勺、鱼酱13杯、糯米粥13杯（糯米1大勺、水13杯）。 做法：1、挑选满心且偏重的白菜，去掉外皮，竖切成两半；白菜根处留刀痕，是为快速吸收调料。 2、往水里倒入盐后，做成盐水，而后浸泡白菜，这一过程十分重要，中间在白菜上面再次撒盐，腌泡810小时；这样一来，咸淡慢慢到位，防止白菜变质萎软；为使白菜腌制咸淡味道均匀，中间要反复上下调换白菜位置。 3、腌制好的白菜洗净之后，放在菜篮上沥水；辣椒面上倒入煮肉汤进行搅拌；挑选发硬的萝卜切丝，以2厘米长度把细葱、水芹菜、芥菜切成段；蒜和姜捣碎，并将鲜虾米也捣成酱。 4、将切成的萝卜放入大碗中，放入辣椒面，加入辣椒水和好，再放入鲜虾酱和蒜泥，与捣碎的生姜再次搅匀。