Korean green onion appetizer

🔗 how they play nicely. I have it in a larger composition and more expressive. Our loves "Ode to Joy" and naturally we perform only forte turning into fortissimo

and naturally we only perform forte turning into fortissimo

horror!

NataliARH, I have it and I am very happy with it. It murmurs to itself on the sly and the onion grows very well in pure water.

dachshund, so the advertisement is not lying, I will try to build the unit myself again .... MariV, Olya, there is air aeration with air through a diffuser nozzle, well, like bubbles in aquariums ... and a compressor that supplies air, so I have everything , only the container for the length is selected and the slots are difficult to make)))

There is nothing difficult in making, I would never buy such a thing) I will not find a container - it means I will continue to grow as usual

: girl_in_dreams: I think nothing will grow with me even in such a unit, Although it looks tempting

[Chuchundrus]

Chuchundrus, prepared goodies again! Intrigued by the "transformation" of onions into spinach, I must try.

And what do you need to grow, you have these onions in the market there, and other greens, there will soon be mountains.

[Vasilica]

I did my best, Vasya. The main thing is not to overcook the onion. First, throw in the thick white parts, and then the rest, and as soon as the color changes: mail1: discard in a colander.
Not for meVasilica, to explain that Koreans are out of all sorts of nonsense: swoon: they cook such treats. Here I am: cray: worn out all: secret: I ate incredibly tasty pepper leaves, but I don't know the secret of their preparation.

[Chuchenka]

but I don’t know the secret of their preparation.

Not for me Chuchenka, explain that Koreans don't give out their secrets
We'll have to install a hidden camera

Ha - three times. Everybody is injecting me. And then they are proud of what a capable student I am. But that's exactly the pepper leaves, there were also onion pipes: -X just presented and think, what garbage, small eggplants. But the STE was brought to the hotel by "field" relatives: secret: you know, when there are endless onion fields and there is no way to get to these fields. I would: spiteful: interrogation perpetrated

[Natasha]

Natashathanks for the appetizer recipe!
As I imagined, how many tasty greens can be prepared according to this principle: and sleepy, and nettles, and green chard, and salad sage, etc.

I love these recipes for their versatility.

ate incredibly delicious pepper leaves

How interesting! Describe at least the type-color-taste, I have never eaten this. And what kind of plant is this, what pepper?

but I don’t know the secret of their preparation

Girls, as practice shows, you can find anything you want!

Natashik, share your impressions of this unforgettable dish, and we will scrub the Internet.

If we managed to find a recipe for Sakhalin pyan-se (it turns out delicious as in childhood, honestly !!!), then all sorts of leaves there will not hide from us!

[Tanyuli ...]

An Man Zoooi! Tai dzi waaaan, wo syayayang, heh chHA!

And, I know the current "Nihao", although the father-in-law is a purebred Chinese ... But, I can cook meat in Chinese! Fast and tasteful! It is a pity that we, our Khlebopechkinskaya Khretsia also have it! _{true, in Cuckoo from Tanyuli ...} But, siravno, the wrong echo from the recipe will be, if you put it up, even if there is a little different ... Ah, it would be so good to submit it to Raduskin bawling and your little boy's piano, Chuchik, nice!

[Natasha]

Natashathanks for the appetizer recipe!

I love these recipes for their versatility. How interesting! Describe at least the type-color-taste, I have never eaten this. And what kind of plant is this, what pepper?

Describing Autumn came, a bountiful harvest of peppers (Bulgarian, plow green) was harvested in the field, small peppers still remained on the bushes in some places. thick and fleshy,: secret: slightly slippery inside). Place in a large container by adding ty. This information was obtained by me while eating fried meat with the addition of this salting.
: girl_cray: my knowledge is scarce. Many Koreans have not even tried it.

[Mikhaska]

Mikhaska, I still have a headache.
Yeah, there are heaps of meats in Chinese on our forum. And you call him differently, you can, for example, meat "Shanghai" well, or something like that

[Mikhas]

And, I know the current "Nihao", although the father-in-law is a purebred Chinese ... But, I can cook meat in Chinese!

Wow, Mikhas, and your surname is Chinese? How interesting !
And you just show your recipe, what are you preparing it in? Not all cuckoos have

And you call him differently

Or "Family recipe", "Family recipe", "Dad's recipe (name of father-in-law), etc.

[Chuchik!]

Place in a large container by adding ty. This information was obtained by me while eating fried meat with the addition of this salting.
my knowledge is meager. Many Koreans haven't even tried it.

Here is this, hey, Chuchik! You get us! Druh you or where ??? !!! "Tyay", it is also somehow necessary to get some information, sho for the beast and what can be replaced with! It can’t be so that we do not turn out!

[Cornflower!]

your surname is Chinese

Nope! I have a surname for my second husband ... But, the first father-in-law, although ugly dragon , but taught me a lot of delicious culinary in due time.

what do you cook it in?

In a frying pan Cornflower! Aha! You know, even all the desire to show recipes disappears, imagining how much you need to rummage through similar ones, looking for at least a small difference with your own, so that you can run into sneakers from previous authors!

[Ivan!]

Dad's recipe (father-in-law's name)

You will laugh for a long time, but he took the name for himself during naturalization ... Tadaaaam! Ivan! Count this Ivan, and even with a hard-to-pick surname!

Then the "Recipe dragon dads ... (difficult to pick out surname)

"Tyay", it is also somehow necessary to get some information, sho for the beast and what can be replaced with! It can’t be so that we do not turn out!

Ty is real and it's hard to get it from us. Smuggled from Uzbekistan Only hardworking citizens remained there. Ours are all lazy. This soy has to be germinated, dried, grown, well, a lot of manipulations to do. All of us are sitting on South Korean pasta. I rummage for an hour and put a picture.

But this pasta is different from homemade. Well, like homemade noodles and shop

[Mikhaska]

Mikhaska, came up with !!! Draconic Meat

Draconic Meat

Well, that's it! So we decided! One of these days I will try to show you the dragon meat! Slavatibekhospadya, he does not have the Internet and he does not recognize how his ex-but vengeful daughter-in-law is banished over him in his own recipe!

Well, nothing to yourself, we glorify him here, but he is neither sleep nor spirit.
Right now, Chuchik will roll an article, we will stamp it in some newspaper, and he will thank you again

Chucha will write everyone will feel bad

he will thank you again

He will of course tell! At a distance, it will incinerate poor Mikhasia ... You don't really feel sorry for me at all, are you writers like that?

[Chuchenka!]

Oh-oh-oh-oh! I haven't seen anything like that in your photo, Chuchenka! I always look at all sorts of boxes - jars - bags of spices and pastes, but I have never seen anything like yours. Pichalka! BUT! But now there is an incentive to search!

Mikhas, look for miso pasta. It is often called that. And look at the soy starch along the way. I wonder if you have it

[Natasha]

Our all sit on South Korean pasta

Yes, Natasha, I had one. And also with hot pepper. And Japanese miso of different colors, that is, different fermentation, hike.
And how does it differ from the real / him tyay? Intensity, sourness, sweetness? It’s interesting.

small peppers still remain on the bushes in some places.And these remains along with leaves, adding small eggplants (which do not have time to ripen), adding onion pipes (they are so thick and fleshy, slightly slippery inside)

Yes, Natasha, this is some kind of your local preparation. In the Far East, go find peppers and eggplants planted in field format ...
And we will not be able to repeat such a thing - who would give his dear little peppers from the greenhouse for such a reprisal ...

He, of course, will tell! In the distance will incinerate poor Mihasia

Ira! I was just addicted to the story of your life. And where only we, Russian women are not brought. Nothing, we will protect you with the whole Bread Maker, if that!

[Anastasia]

Anastasiathe most outstanding difference is the smell. Homemade has a strongly pronounced, bright aroma: secret: which seems to the uninitiated: -X unpleasant But, as soon as the enlightenment comes: girl_pardon: You got it, you want and you want an incomprehensible taste. It is difficult to describe the taste, the one in the picture has a faint hint of real taste. It dawned on me like a real perfume and a fake.
Yes, the cuisine of Far Eastern Koreans and Central Asian is very different. Ours never add fish sauce to chimchi. By the way, do you make the filling in Pyan-tse fried or raw?

Homemade has a strong, bright aroma: secret: which seems to the uninitiated: -X unpleasant

Natasha, yes, for everyone else it's an "utter stench"

Ours never add fish sauce to chimchi. By the way, do you make the filling in Pyan-tse fried or raw?

The cabbage is slightly stewed, almost raw, and the minced meat is only fried. And all together slightly pickled, nyayayayam! Like my Korean grandmothers in my childhood

(y) I used to cook like that. And now with minced cheeses: girl_pardon: even more like it. And do you make delicious sauce for pigody (even their names are different, although the dish is the same)?

Nope, we grind them with such a whistle even without sauce. It's just that in my childhood there was no sauce, that's why I was delicious without it and there was no one to teach.
Can you tell us about your sauce?

Well, miso - pasta can be bought quite freely. Well, soy starch is difficult ... Well, at the beginning of June, TTT, I have to arrive at Novosib. And, with these things, everything is much simpler. So, boom hope!

Add vinegar (until pleasantly sour), chilli pepper, finely chopped cilantro and cucumber to the soy sauce. Dilute slightly with water. You yourself will perfectly understand the lope to hang in grams, I'm sure. You: rose: creative nature

You are creative nature

Thank you!

Is the cucumber in the recipe fresh or pickled?
We just have our favorite Korean cucumber salad with almost the same ingredients (+ fried onion in sesame oil) only in different proportions - at least a kilogram of fresh cucumbers!

Thanks for the sauce recipe! I already know that it will be delicious!

[Chuchik!]

eating korean's favorite cucumber salad

We love Korean fresh cucumber salad too! But, this year I have never cooked it, because buying water at exorbitant prices even for such a crazy person like me is too much!
Chuchik! Granmercy for the sauce recipe!

Fresh cucumber. Grated (chopped) into small strips. Kandyai sauce is called. I used to eat Pigody Bez entogo sauce, and: secret: I didn't really like Pigody. My friends taught me how to cook sauce for them and fisyo. I really fell in love with pigody.
And I think cucumber salad, only the lazy one does not know how to cook.

[Chuchundrus]

Chuchundrus,
Another excursion into Korean cuisine

: girl_pardon: you have to work as a guide. Well oriented in Korean territory. So I'm chopping greens

[Chuchechka]

Oh, Chuchechka, and open a thread of your own section with Korean cuisine, huh? Well, please! Otherwise, it’s not easy to jump every time according to the terms mentioned ... And everything is so tasty and beautiful with you, and you so want it all to be in one place and in a row ... No? Don't you want?

: umnik2: sisyayus my knowledge is scarce to mislead I'm afraid

What are you doing ? That will thank you all the current! Natasha! Forward!

I join!
And there was a conversation about books, here is all the information

🔗 I’ll go to the bushes

What? Itch? And there is no tube next?

No, this is her permanent residence, she sometimes comes up from there, throws up stunning recipes, teases with alien pictures and strives to bite

this is her permanent residence

What? Is it real? Does he live there? Nah! I do not believe! It is impossible to issue such recipes from there!

they won't let me think calmly

I join !!! We ask you very much !!! :-)

Now I believe !!!

Oh, Chuchechka, and open some thread of your own section with Korean cuisine, eh? Well, please!

I join Larissa's request!

I’m afraid to be fooled

And who are the judges ?!

And in general it will be a super clever plan to catch the culinary "tongue"

If some clever people come running who want to correct your recipes, we bam them, grab them, knit them with duct tape and torture them for the secrets of Korean cuisine !!!

: girl_manikur: tricky to beat me with slippers, and they will start to get the soldering irons.
: a-kiss: I love you all very much, but can I not open the topic for now
: secret: I print the recipe for half a day