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다목적 뜨겁고 매운 요리책

다목적 뜨겁고 매운 요리책

          
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About the Book

고추는 매운 것 외에 요리에 색을 더해줍니다. 갈은 붉은 고추는 고기와 그레이비의 맛을 내는 데 사용되며 녹색 고추는 처트니와 튀긴 음식에 맛을 냅니다. 고추는 색깔에 상관없이 뜨거울 수 있습니다. 항상 부드러운 맛을 내는 고추나 청피망은 식감을 더해줍니다.


힌디어로 말 그대로 매운 향신료)는 올스파이스 가루와 비슷합니다. 거의 모든 인도 요리를 양념하는 데 유용한 지상 향신료의 혼합물입니다. 향신료를 신선하게 가져 와서 갈기 전에 로스팅하는 것이 가장 좋습니다. 밀폐용기에 넣어 3개월 정도 보관합니다. 향신료는 모든 재료에서 최상의 결과를 이끌어낼 수 있으며 아로마는 주변 전체에서 건강한 식욕을 불러일으킬 수 있습니다. 고대 인도인들은 좋은 음식이 모든 감각에 호소해야 한다고 믿었습니다. 그것은 모두 비율의 문제입니다. 올바른 질감, 색상, 향 및 맛입니다.


대중적인 믿음과는 달리, "매운" 음식은 궤양. 예를 들어 생강은 동양 의학에서 두통을 비롯한 다양한 질병의 "만병통치약"으로 사용되어 신체를 젊어지게 합니다. 민속학에서 생강은 보약과 최음제로 칭송받고 있습니다. 이 매운 맛이 나는 뿌리는 소화를 돕습니다. 중국 인삼의 가까운 "친척"인 이 뿌리 성분은 소화를 돕습니다. 유사하게, 강황은 방부제, 맛 향상제("중국 식당 증후군"을 피하기 위한 대신) 및 식품 첨가물로 널리 사용됩니다. 이 성분은 전통적인 동양 의학에서 두드러지게 나타납니다.


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Product Details
  • ISBN-13: 9781837628346
  • Publisher: Not Avail
  • Binding: Paperback
  • Language: Korean
  • Returnable: N
  • Weight: 417 gr
  • ISBN-10: 1837628343
  • Publisher Date: 25 Oct 2022
  • Height: 229 mm
  • No of Pages: 308
  • Spine Width: 17 mm
  • Width: 152 mm


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