Spring is in the air ! Spring in Korea is beautiful, share with you some of the pictures that I took at the Goyang Flowers Festival, there are too many pictures ,sorry for not able to upload all of them...
春天吹上我的脸，告诉我现在是春天， 韩国美丽的春天 ！ 与您分享在高阳花卉展所拍摄的一些照片，每年春季都举行。非常抱歉，拍摄了很多照片，因版位上的限制，不能上載所有的照片。。。
Forsythia连翘属 (/fɔrˈsɪθiə/ or /fɔrˈsaɪθiə/) is a genus of flowering plants in the family Oleaceae (olive family). There are about 11 species, mostly native to eastern Asia, but one native to southeastern Europe. The common name is also forsythia; the genus is named after William Forsyth. The flowers are produced in the early spring before the leaves, bright yellow with a deeply four-lobed flower, the petals joined only at the base. These become pendant in rainy weather thus shielding the reproductive parts.
The plant is known by a number of different names in English, including Chinese plum and Japanese apricot. An alternative name is ume, from Japanese, or mume, from the scientific name. Another alternative name is mei, from the Chinese name.
The flower is known as the meihua (梅花) in Chinese, which came to be translated as "plum blossom" or sometimes as "flowering plum". (source : wikipedia)
This morning, on the way to the market, I was fascinated by this tree.... 今早，在前往市场的途中，我被这棵梅树吸引了我的视线。。。
Prunus mume is an Asian tree species classified in the Armeniaca section of the genus Prunus subgenus Prunus. Its common names include Chinese plum and Japanese apricot. The flower is usually called plum blossom. This distinct tree species is related to both the plum and apricot trees. Although generally referred to as a plum in English, it is more closely related to the apricot. The fruit of the tree is used in Chinese, Japanese and Korean cooking in juices, as a flavouring for alcohol, as a pickle and in sauces. It is also used in traditional medicine.(source :wikipedia)
Plum liquor, also known as plum wine, is popular in Korea.
The juice produced in Korea, made from green plums, tastes sweet and tangy, and is considered a refreshing drink, also often enjoyed in the summer. In Korea, maesil juice, which is marketed as a healthful tonic, is enjoying increasing popularity. It is commercially available in glass jars in sweetened, concentrated syrup form; it is reconstituted by stirring a small amount of syrup into a glass of water. The syrup may also be prepared at home by storing one part fresh plums in a container with one part sugar with no water.
I believe that those friends who like kimchi, they sure can cook the Kimchi Jigae very well. Have you ever used the canned mackerel to cook kimchi jigae ?
我深信那些喜欢韩式泡菜的朋友们都能煮得一手好泡菜汤。 您是否可曾用秋刀鱼来煮泡菜汤呢 ？
The Pacific Saury, which is a food source in some East Asian cuisines, is also known by the name mackerel pike.
It is known as sanma (サンマ / 秋刀魚) in Japanese, kongchi (꽁치) in Korean, qiu dao yu (秋刀魚) in Chinese, and saira (сайра) in Russian.
The flesh of Pacific saury contains good quality protein, which is easily digested, absorbed, and used by the human body. The flesh is rich in unsaturated fatty acids such as EPA and DHA, "good fats" that aid in the prevention of heart disease.
Salt-grilled saury is served in Korea, where it is known as kongchi gui (꽁치구이).
old fermented kimchi 450 g
canned mackerel 400 g ( one can,fish & broth )
Korean red pepper paste l Tsp
minced garlic 1 tsp
water 1 1/2 cup
broth from the canned mackerel
tofu 150 g
one green pepper
(P/s : At the supermarket in Korea, we have canned mackerel ,purposelly used for cooking kimchi jigae as the picture shown above;"김치찌개용"is written on the can,it means "for kimchi jigae"; if you couldn't get it, just buy the ordinary one )
Method: 1. Slice the kimchi,put into the clay pot ( generally, Korean like to use clay pot to cook this dish, if you don't have, can use any pot). 2. Use the Korean red pepper paste to fry the kimchi with medium heat ( no vegetable oil is required), for about 5 minutes.
3. Pour in the water, to boil for about 10 minutes. 4. Put the tofu,,canned mackerel into the pot, pour in the broth from canned mackerel, boil it. 5. Boil it for about 15 minutes, add in green pepper, garlic,boil it for another 5 minutes. 6. Serve it with cooked rice.
已发酵的泡菜 450 g
罐头秋刀鱼 400 g （ 一罐 ）
韩式辣椒酱 1 Tsp
蒜蓉 1 tsp
水 1 1/2 杯
豆腐 150 g
（P/s ： 在韩国超市可以买到专用来煮泡菜的罐头秋刀鱼，如上图的罐头，罐头上写着“김치찌개용“，其意是”泡菜汤用“；若您买不到，可以采用一般的秋刀鱼罐头）.