Today, I am talking about Alpinia zerumbet (ゲットウ).
The other day、i write this articleOkinawa herbs Alpinia zerumbet、I regret strongly that I should have asked people in the store how to make it, but I tried making it for the time being.
I did not understand how to handle the moon peach, but this time I tried to do squeezing take-in instead of just putting it in.
Put water in a pot
I put in 2 Alpinia zerumbet there (I divided it into 5 equal pieces)
Paste with mixer
Leaves and fiber parts will remain, so remove them and extract only the liquid. The fragrance is thin only with leaves, but by crushing the leaves, the fragrance ingredient has bursted out and it has got a very good scent, good colors like green tea came out too.
Well, curry. If it is normal it adds water, cow milk, coconut milk and other moisture to basic gravy (which becomes curry roux), but this time, I made the moisture earlier, changed to Alpinia zerumbet juice and stewed it.
It looks like it always changes. When you make it to curry, the scent of other spices won, the fragrance of the Alpinia zerumbet faded, but the taste is good & Alpinia zerumbet extract plenty!
I ate at the shop also smelled the Alpinia zerumbet. While recollecting.Maybe you use flowers? Can you stand on spinach curry? And, we need a bit more improvement ^^
Thank you for the meal.
Okinawa herbs, Alpinia zerumbet. It contains more polyphenols than wine and it seems to have antioxidant action.
It is a very refreshing fragrance, it is sold in lotions etc. from its efficacy.
Unfortunately we can not see the flowers at this time because it is a plant with white flowers bloom around May, but in Okinawa it seems to be a plant planted around there. Will it look like bamboo leaves?
Tsukimo, it was not the target from the beginning.
It is not an exaggeration to say thanks to the fact that the antenna of the spice was standing but it is the cafeteria of Naha city where there is meeting.
So, I ate spice curry. At that time, spice rather than Alpinia zerumbet! What? I jumped to.
So, when you look at the menu
Alpinia zerumbet curry
Is not it written as!
Alpinia zerumbet? ゲットウ? what’s that. . But I have written Okinawa’s spice. . I have to confirm the taste here, and challenge.
What incense is fresh. Flavor is honest, taste of Alpinia zerumbet, bitter? Astringent? I do not know what it is.
However, other spices were included, so delicious ~!!
I do not feel stylish in instruments, but curry and rice are also free to change on self-service.
When telling this story to the instructor,
Because moon peach is not a thing to buy, I got a leaf of the fresh moon peach growing, so that it goes to take it.
I want to try making it myself, challenge Alpinia zerumbet curry tonight ^^;
Origin of ginger is throughout Asia. I am raised much in Japan, too. Around the early summer, white flowers that are light purplish are blooming. As it is used in Japanese, Chinese, Western food and cuisines of all genres, was familiar food ingredients, rather it was spice? I think so.
Well, although it’s efficacy,
Taste: pungent, bitter, sweet, astringent, sweet (surprising because all taste except acidity is contained)
When you take energy when you do not get well, it is physical strength, energy power up.
Garlic has been used since ancient Egyptian times and it is spice that was useful as a stamina source for workers in pyramid construction. Even in modern times, it is used for nourishing tonic drinks and supplements.
How to use Indian curry garlic. It is surprising! What?
The incense peculiar to garlic is the most fragrant incense in its raw condition, so its incense is quite relieved by cooking, so if you cook it as curry it will not come at all. Others are garlic fried rice and tomato soup, it is tasty.
Speaking of curry, I ate a cheap curry at a cafeteria for the first time in half a year tonight …
It was not Indian curry because it was not recognized as curry, but it was never unpleasant, but the gastrointestinal does not get warm, it does not sweat, aftertaste also gets thirst very much afterwards> Even though I did not eat dry curry. I thought that Japanese curry should be about once a year.
Today, I am talking about the relationship between disposition and attributes.
Although it sounds a little difficult, since there is no such thing, I think that you can get involved^^
In the past explained three dispositions (Toridosha theory) explained that there are three temperament of Vata, Pitta, Kapa. And this time the attribute here,
These will be. Age group and time zone, these also have a difference in temperament in temperament.
If you look closely in the contents of this table,
Night tends to dry up, or when it comes to the senior generation, it becomes a dry structure.
Digestive capacity is functioning 16 to 55 years old even during your lifetime. Or, it is the fastest digestion in the afternoon even in a day.
Time ranges slowly from 0 to 15 years old. , Or from the time the school or work ends until 22 o’clock the body is likely to be slow.
It is interpretation like this.
As Ayurveda, we propose that features of Vata, Pitta, Kapa are likely to appear at generations and at times of the day or night. Together with your own temperament, if you pay attention to the period and time zone in which the same temperament is likely to rise, you may be able to live more pleasantly for your body. It is quite difficult for modern people though.
The origin of Tamarindo is India, Southern Europe. A plant that yellow flowers like rape blossoms bloom. The part used in spices is seed called mustard.
Hmm? You look different from what you always see.
Before that it is efficacy,
Function: Warm body
Work: relaxation of antimicrobial action, sputum cutting, neuralgia, rheumatism
VIPAKA (taste after digestion): pungent
VPK analysis: lower Kapha and Vata
And nervous and muscles that control the movement of the body, good spice on the joints.
Well, what we see well Is it a must-have here?
When I saw the seed mustard, I could not understand that it was the same as the kneading mustard. I ate some grains and finally realized it. Killing paste is mixing this seed with water to make it paste! !
So, it is said that the same thing, or master (seed) is used to make pasteurizer.
However, in the castle,
There are 3 types. It is commonly used for hot dogs white ones, used in Japanese oden is wa sauce and it seems to be used properly (depending on each manufacturer).
Especially, the mustard used for hot dogs is yellow in many cases, but it seems that it is mixed with turmeric. . Wow ~. . I see. .
Tonight, I thought of a cold Chinese food I ate, and because I put too much tricks, I got caught in the trachea … (¯∇¯) It is my own business.
Thanks to you I was convinced that today’s article is mustard.