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놀랍도록 뜨겁고 매운 요리책

놀랍도록 뜨겁고 매운 요리책

          
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About the Book

고추는 뜨겁다는 것 외에 요리에 색을 더해줍니다. 갈은 붉은 고추는 고기와 그레이비의 맛을 내는 데 사용되며 녹색 고추는 처트니와 튀긴 음식에 맛을 냅니다. 고추는 색깔 에 관계없이 뜨거울 수 있습니다 . 항상 맛이 더 부드러운 고추나 녹색 피망은 질감을 더해줍니다.


가람 마살라 ( 힌디어로 문자 그대로 매운 향신료)는 올스파이스 가루와 비슷합니다. 거의 모든 인도 요리에 양념을 가하는 데 유용한 분쇄 향신료의 혼합물입니다. 향신료를 신선하게 꺼내서 분쇄하기 전에 로스팅하는 것이 가장 좋습니다. 밀폐용기에 담아 약 3개월간 보관할 수 있습니다. 향신료는 모든 재료의 장점을 최대한 끌어낼 수 있으며 향기는 주변 전체에 건강한 식욕을 불러일으킬 수 있습니다. 고대 인도인들은 좋은 음식은 모든 감각을 자극해야 한다고 믿었습니다. 그것은 모두 비율의 문제입니다. 올바른 질감, 색상, 향 및 맛이 중요합니다.


대중적인 믿음과는 달리, "매운 " 음식은 궤양을 유발하지 않습니다. 예를 들어, 생강은 몸에 활력을 주는 두통을 포함한 다양한 질병에 대한 "만병통치약"으로 동양의학에서 사용됩니다. 민속 전설에서 생강은 원기 회복제와 최음제로 칭찬받습니다. 이 매운 맛이 나는 뿌리는 소화를 돕습니다. 중국 인삼의 가까운 "친척"인 이 뿌리 성분은 소화를 돕습니다. 마찬가지로 강황은 방부제, 맛 강화제(중국 식당 증후군을 피하기 위해 MSG 대신 ) 및 식품 첨가물로 널리 사용됩니다. 이 성분은 전통 동양 의학에서 두드러지게 나타납니다.


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Product Details
  • ISBN-13: 9781835786550
  • Binding: Paperback
  • Language: Korean
  • Returnable: N
  • Weight: 394 gr
  • ISBN-10: 1835786553
  • Height: 229 mm
  • No of Pages: 290
  • Spine Width: 15 mm
  • Width: 152 mm


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