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<td class=" tx_table_selected_cell"><h4><span style="font-size: 11pt;">여경옥 셰프의 <생선살찜> 레시피</span></h4><p><strong><span style="font-size: 11pt;">[오늘의 재료]</span></strong></p><p><span style="font-size: 11pt;">- 생선(금태/1마리), 대파(20g), 생강(10g), 생선살(100g), 물(5T), 간장(3T), </span></p><p><span style="font-size: 11pt;">청주(약간), 설탕(½T), 치킨파우더(½T), 고수(약간)</span></p><span class="imageblock" style="width: 700px; height: auto; display: inline-block; max-width: 100%;"><img width="700" height="393" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99280C415D9C27C408" filename="IMG_1540.jpg" filemime="image/jpeg"></span><span style="font-size: 11pt;"> </span><p><strong><span style="font-size: 11pt;">[만드는 법]</span></strong></p><p><strong><span style="font-size: 11pt;">1. 생선손질하기</span></strong></p><p><span style="font-size: 11pt;">- 생선(금태/1마리)에 칼집 넣어 살만 발라낸 뒤 반으로 자르기</span></p><p><span style="font-size: 11pt;">- 대파는 길죽하게 반으로 자르고 생강은 편썰어 생선 위에 올리기</span></p><p style="text-align: left; clear: none; float: none;"><span class="imageblock" style="width: 700px; height: auto; display: inline-block; max-width: 100%;"><img width="700" height="393" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99C53D415D9C27C523" filename="IMG_1542.jpg" filemime="image/jpeg"></span></p><p style="text-align: left; clear: none; float: none;"><span class="imageblock" style="width: 700px; height: auto; display: inline-block; max-width: 100%;"><img width="700" height="393" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99DD12415D9C27C621" filename="IMG_1543.jpg" filemime="image/jpeg"></span></p><p style="text-align: left; clear: none; float: none;"><span class="imageblock" style="width: 700px; height: auto; display: inline-block; max-width: 100%;"><img width="700" height="393" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/992B01415D9C27C713" filename="IMG_1544.jpg" filemime="image/jpeg"></span></p><p style="text-align: left; clear: none; float: none;"><span class="imageblock" style="width: 700px; height: auto; display: inline-block; max-width: 100%;"><img width="700" height="393" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99572E415D9C27C71C" filename="IMG_1545.jpg" filemime="image/jpeg"></span></p><p style="text-align: left; clear: none; float: none;"><span class="imageblock" style="width: 700px; height: auto; display: inline-block; max-width: 100%;"><img width="700" height="393" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99226A415D9C27C81F" filename="IMG_1546.jpg" filemime="image/jpeg"></span></p><p style="text-align: left; clear: none; float: none;"><span class="imageblock" style="width: 700px; height: auto; display: inline-block; max-width: 100%;"><img width="700" height="393" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99380F415D9C27C912" filename="IMG_1549.jpg" filemime="image/jpeg"></span></p><p><strong><span style="font-size: 11pt;">2. 생선찌기</span></strong></p><p><span style="font-size: 11pt;">- 김이 오른 찜기에</span><span style="color: rgb(255, 0, 0); font-size: 11pt;"> 대파와 생강을 얹은 생선살을 올리고 8~10분간 찌기</span></p><p style="text-align: left; clear: none; float: none;"><span class="imageblock" style="width: 700px; height: auto; display: inline-block; max-width: 100%;"><img width="700" height="393" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/997704365D9C27CA1D" filename="IMG_1550.jpg" filemime="image/jpeg"></span></p><p style="text-align: left; clear: none; float: none;"><span class="imageblock" style="width: 700px; height: auto; display: inline-block; max-width: 100%;"><img width="700" height="393" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99AA6A365D9C27CB1B" filename="IMG_1551.jpg" filemime="image/jpeg"></span></p><p><span style="font-size: 11pt;"> </span></p><p><strong><span style="font-size: 11pt;">3. 소스만들기</span></strong></p><p><span style="font-size: 11pt;">- 팬에</span><span style="color: rgb(255, 0, 0); font-size: 11pt;"> 물(5T), 간장(3T), 청주(약간), 설탕(½T), 치킨파우더(½T)를 넣고 끓여 소스를 만들어줌</span></p><p style="text-align: left; clear: none; float: none;"><span class="imageblock" style="width: 700px; height: auto; display: inline-block; max-width: 100%;"><img width="700" height="393" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99D423365D9C27CB19" filename="IMG_1554.jpg" filemime="image/jpeg"></span></p><p style="text-align: left; clear: none; float: none;"><span class="imageblock" style="width: 700px; height: auto; display: inline-block; max-width: 100%;"><img width="700" height="393" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99EB7E365D9C27CC18" filename="IMG_1555.jpg" filemime="image/jpeg"></span></p><p style="text-align: left; clear: none; float: none;"><span class="imageblock" style="width: 700px; height: auto; display: inline-block; max-width: 100%;"><img width="700" height="393" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99AF17365D9C27CD10" filename="IMG_1556.jpg" filemime="image/jpeg"></span></p><p><br></p><p><strong><span style="font-size: 11pt;">4. 생선살찜 완성하기</span></strong></p><p><span style="font-size: 11pt;">- 접시에 찐 생선살을 옮겨 담고, 찔 때 올렸던 대파와 생강은 제거하고</span></p><p><span style="font-size: 11pt;">- </span><span style="color: rgb(255, 0, 0); font-size: 11pt;">가늘게 채썬 대파채와 생강채를 생선살 위에 먹기 좋게 올려줌</span></p><p><span style="font-size: 11pt;">- </span><span style="color: rgb(255, 0, 0); font-size: 11pt;">식용유1컵을 팔팔 끓여 생선살과 파채, 생강채 위에 적당히 뿌려줌 </span></p><p><span style="font-size: 11pt;">- </span><span style="color: rgb(255, 0, 0); font-size: 11pt;">소스를 접시에 둘러 담고 고수잎을 올려줌</span></p><p><span style="font-size: 11pt;">: 팔팔 끓인 식용유를 마지막에 부어주면 생선살에 대파와 생강향이 스며듦</span></p><p style="text-align: left; clear: none; float: none;"><span class="imageblock" style="width: 700px; height: auto; display: inline-block; max-width: 100%;"><img width="700" height="393" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99E8F3365D9C27CE18" filename="IMG_1559.jpg" filemime="image/jpeg"></span></p><p style="text-align: left; clear: none; float: none;"><span class="imageblock" style="width: 700px; height: auto; display: inline-block; max-width: 100%;"><img width="700" height="393" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/995C56365D9C27CF14" filename="IMG_1560.jpg" filemime="image/jpeg"></span></p><p style="text-align: left; clear: none; float: none;"><span class="imageblock" style="width: 700px; height: auto; display: inline-block; max-width: 100%;"><img width="700" height="393" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99B866355D9C27CF1C" filename="IMG_1561.jpg" filemime="image/jpeg"></span></p><p style="text-align: left; clear: none; float: none;"><span class="imageblock" style="width: 700px; height: auto; display: inline-block; max-width: 100%;"><img width="700" height="393" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/999105355D9C27D014" filename="IMG_1563.jpg" filemime="image/jpeg"></span></p><p style="text-align: left; clear: none; float: none;"><span class="imageblock" style="width: 700px; height: auto; display: inline-block; max-width: 100%;"><img width="700" height="393" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/998AF2355D9C27D11F" filename="IMG_1565.jpg" filemime="image/jpeg"></span></p><p style="text-align: left; clear: none; float: none;"><span class="imageblock" style="width: 700px; height: auto; display: inline-block; max-width: 100%;"><img width="700" height="393" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/992F19355D9C27D218" filename="IMG_1566.jpg" filemime="image/jpeg"></span></p><p style="text-align: left; clear: none; float: none;"><span class="imageblock" style="width: 700px; height: auto; display: inline-block; max-width: 100%;"><img width="700" height="393" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99F5EB355D9C27D21A" filename="IMG_1568.jpg" filemime="image/jpeg"></span></p><p style="text-align: left; clear: none; float: none;"><span class="imageblock" style="width: 700px; height: auto; display: inline-block; max-width: 100%;"><img width="700" height="393" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99AA04355D9C27D31E" filename="IMG_1569.jpg" filemime="image/jpeg"></span></p><p style="text-align: left; clear: none; float: none;"><span class="imageblock" style="width: 700px; height: auto; display: inline-block; max-width: 100%;"><img width="700" height="393" style="height: auto; max-width: 100%;" src="https://t1.daumcdn.net/cfile/tistory/99F4D2355D9C27D41A" filename="IMG_1570.jpg" filemime="image/jpeg"></span></p><p><p style="text-align: left;"><br></p></tr></tbody></table></center><p><br></p>
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여경옥 셰프의 ＜생선살찜＞ 레시피
라휄.
추천 4
조회 149
19.10.10 07:12
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