여경옥 셰프의 ＜삼선누룽지탕＞ 레시피

<center> <table background="#ffffff" bordercolor="#000000" bgcolor="#ffffff" border="1" cellspacing="0" cellpadding="10"> <tbody> <tr> <td><h4>여경옥 셰프의 <삼선누룽지탕> 레시피</h4>[오늘의 재료] - 주재료: 죽순(50g), 표고버섯(50g), 마늘(10g), 생강(8g), 청경채(35g), 대파(20g), 배추(80g), 당근(50g), 해삼(60g), 새우(60g), 오징어(60g), 식용유(2T), 누룽지(50g) - 소스 재료: 청주(1T), 간장(1T), 물(3컵), 굴소스(1½T), 후춧가루(1t) 치킨파우더(1t), 전분물(4T)  [만드는 법] 1. 채소손질하기- 죽순은 모양을 살려 편썰기- 표고버섯, 마늘, 생강도 편 썰어 준비- 청경채는 밑동을 자르고 길이를 반으로 잘라 준비- 대파는 반으로 갈라, 3~4cm길이로 잘라준비- 배추는 줄기부분을 먹기 좋게 편썰듯 사선으로 칼날을 넣어 준비- 당근은 사선토막으로 자른 뒤, 죽순과 비슷한 모양이 나오도록 칼집을 넣은 뒤 편 썰어 준비<img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99C787455D9D8ADD06" filename="IMG_2901.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99AA58455D9D8ADE3D" filename="IMG_2902.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/999C9E455D9D8ADF07" filename="IMG_2904.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/999D36455D9D8AE007" filename="IMG_2905.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/996AAA455D9D8AE032" filename="IMG_2906.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/9905AE455D9D8AE139" filename="IMG_2908.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99A2E6455D9D8AE202" filename="IMG_2910.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/9930EB445D9D8AE308" filename="IMG_2911.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/9931A4445D9D8AE33B" filename="IMG_2912.jpg" filemime="image/jpeg">2. 해산물손질하기- 건해삼은 불려 사선으로 칼날을 넣어 반으로 잘라 준비- 새우는 등에 칼집을 넣어 준비- 오징어 몸통에 빗살무늬로 칼집을 넣은 뒤 어슷하게 사선으로 칼날을 넣어 썰어 준비 <img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/9930ED445D9D8AE408" filename="IMG_2913.jpg" filemime="image/jpeg"><img width="697" height="143" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99CAEC445D9D8AE505" filename="IMG_2915.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/993C51445D9D8AE502" filename="IMG_2916.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/9935C2445D9D8AE608" filename="IMG_2917.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99A8C9445D9D8AE706" filename="IMG_2919.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99D7C64B5D9D8AE808" filename="IMG_2921.jpg" filemime="image/jpeg">3. 재료데치기- 끓는 물에 손질한 채소와 해산물을 넣고 데쳐기- 센불 유지- 오징어가 하얗게 되면서 꽃이 피듯이 되면 건져 체에 밭쳐 물기 빼서 준비 <img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99CF5E4B5D9D8AE808" filename="IMG_2924.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99AA8C4B5D9D8AE903" filename="IMG_2925.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/991CA04B5D9D8AEA07" filename="IMG_2926.jpg" filemime="image/jpeg">4. 삼선누룽지탕 소스 만들기- 웍에 식용유2큰술을 두르고 손질한 대파, 생강, 마늘을 넣고 센불에서 10초 정도 볶아줌- 청주1큰술, 간장1큰술을 넣은 뒤- 데친 채소와 해산물을 넣고 볶아줌- 물3컵, 굴소스1큰술반, 후춧가루1작은술, 치킨파우더1작은술을 넣고 끓여줌- 마른전분1큰술에 물3큰술을 넣어 만든 전분물4큰술을 넣어 고르게 잘 전분물이 뭉치지 않도록 함- 주르르륵 흐를 정도의 농도면 OK<img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99E5E14B5D9D8AEB31" filename="IMG_2929.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99AEF54B5D9D8AEB03" filename="IMG_2930.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99BBB84B5D9D8AEC09" filename="IMG_2932.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99D8024D5D9D8AED08" filename="IMG_2933.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99B9464D5D9D8AEE09" filename="IMG_2934.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/997D474D5D9D8AEE3C" filename="IMG_2935.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99386A4D5D9D8AEF37" filename="IMG_2936.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99BEF84D5D9D8AF009" filename="IMG_2938.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99548F4D5D9D8AF13D" filename="IMG_2939.jpg" filemime="image/jpeg"><img width="701" height="141" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/9987A24D5D9D8AF10A" filename="IMG_2940.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99D470455D9D8AF201" filename="IMG_2941.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99DB32455D9D8AF23C" filename="IMG_2942.jpg" filemime="image/jpeg">5. 누룽지튀기기- 170~180˚C로 예열된 기름에 누룽지(50g)를 넣어 튀겨줌* 기름의 온도는 누룽지를 조금 넣었을 때 3초 안에 떠오르면 적당한 온도예요<img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99D219455D9D8AF306" filename="IMG_2944.jpg" filemime="image/jpeg"><img width="698" height="114" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/998F8E455D9D8AF437" filename="IMG_2947.jpg" filemime="image/jpeg"><img width="698" height="131" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99AA63455D9D8AF402" filename="IMG_2948.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99691B455D9D8AF538" filename="IMG_2949.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/993957455D9D8AF539" filename="IMG_2952.jpg" filemime="image/jpeg">6. 삼선누룽지탕완성하기 - 그릇이나 뚝배기에 튀긴 누룽지를 담은 뒤, 소스를 끼얹어 완성<img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99C17A4A5D9D8AF609" filename="IMG_2956.jpg" filemime="image/jpeg"><img width="700" height="394" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99340D4A5D9D8AF80C" filename="IMG_2958.jpg" filemime="image/jpeg"> </tr></tbody></table></center>