The
Food - When the hot air,
the most fun is
to drink a fresh
cold. Like the Korean
beverage, which become a favorite drink when the
weather is hot-hot. His name alias
Hwachae punch made
with fresh fruit juice. Slurp, segaaar!
In Korea, hwachae a traditional beverage made using the natural sweetener, which is taken omija plant juice. Omija to blend flavors sweet, sour, and bitter and slightly salty accent. In addition to adding flavor, these plants can also increase energy and treat dehydration.
In general, hwachae made by mixing a variety of fruit and flowers into the water or juice omija honey. But if it were broken, there are about 30 hwachae versions are often made, depending on the fruit and flowers are also used in it. All of them use the same basic ingredients omija juice and often served cold.
Several types hwachae using fruit such as pear slices containing baesuk Korea, ginger, black pepper, and sugar. There is also a subak hwachae using small pieces of melon, and bokbunja hwachae made from honey and black raspberry Korea (bokbunja).
Besides mixed with fruit, hwachae also made with a mixture of flowers that are edible. One type is jangmi hwachae of roses and green bean juice, and jindallae hwachae made from azaleas and green bean juice. Usually, when Samjinnal jindallae hwachae presented a fall of 3 March each year.
In Korea, hwachae a traditional beverage made using the natural sweetener, which is taken omija plant juice. Omija to blend flavors sweet, sour, and bitter and slightly salty accent. In addition to adding flavor, these plants can also increase energy and treat dehydration.
In general, hwachae made by mixing a variety of fruit and flowers into the water or juice omija honey. But if it were broken, there are about 30 hwachae versions are often made, depending on the fruit and flowers are also used in it. All of them use the same basic ingredients omija juice and often served cold.
Several types hwachae using fruit such as pear slices containing baesuk Korea, ginger, black pepper, and sugar. There is also a subak hwachae using small pieces of melon, and bokbunja hwachae made from honey and black raspberry Korea (bokbunja).
Besides mixed with fruit, hwachae also made with a mixture of flowers that are edible. One type is jangmi hwachae of roses and green bean juice, and jindallae hwachae made from azaleas and green bean juice. Usually, when Samjinnal jindallae hwachae presented a fall of 3 March each year.
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