Everything is clear with Korean carrots. But did you know that you can cook your favorite mushrooms with greens in the same way? I tell you how to prepare them correctly, what to add and what proportions to focus so that the snack is as tasty as possible.
Fans of spicy and sharp dishes know exactly that the assortment of spices based on pepper is very diverse. In addition to black and red, there is white pepper, which is especially loved in India and Thailand. It is distinguished by a grayish tint and a less burning taste from black, which is why it is well suited with delicate products, such as fish or poultry.
And so white pepper is even produced from the same pepper vine, only from fruits of different maturity. The fruits of the white pepper themselves are covered with a red shell. They get rid of it by soaking in sea water or exfoliation after prolonged drying. They sell spices with peas and in ground form, but in order to maintain the maximum of the aroma, we recommend grinding it immediately before use.
Dishes with white pepper are not as common as with black. In addition to fish and poultry, it is added to the colds, pouring and minced meat. Boiled beef goes well with him, and it is used in sauces and marinades, but for drinks and desserts it is harsh!
