<![CDATA[
<div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1IoBk/09e477d8f6fb8cbaa954250101baca580a8ef195_re_1698106454300" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/1IoBk/09e477d8f6fb8cbaa954250101baca580a8ef195_re_1698106454300" data-origin-width="1024" data-origin-height="525"></div><p style="text-align: center;">노오란 생강가루가 참 곱고 이뿌지요?<br> <br> </p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1IoBk/74d37e0e4128c44ea60c12cdf7bd2fde1dd52c85_re_1698106454299" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/1IoBk/74d37e0e4128c44ea60c12cdf7bd2fde1dd52c85_re_1698106454299" data-origin-width="1024" data-origin-height="478"></div><p style="text-align: center;">안동 흙생강 3키로 양입니다.<br> <br> </p><div class="imagegridblock" data-ke-type="imageGrid"><div class="image-container"><span data-url="https://t1.daumcdn.net/cafeattach/1IoBk/1896ccd88c33f0094562b773454b69b2ad37704e_re_1698106454299" data-origin-width="1024" data-origin-height="478" style="width:50.00%; margin-right: 10px;"><img src="https://t1.daumcdn.net/cafeattach/1IoBk/1896ccd88c33f0094562b773454b69b2ad37704e_re_1698106454299" class="txc-image-grid"></span><span data-url="https://t1.daumcdn.net/cafeattach/1IoBk/a1ea6e6313c5cb6ae1af3d9592dca239eab11750_re_1698106454300" data-origin-width="1024" data-origin-height="478" style="width:50.00%; "><img src="https://t1.daumcdn.net/cafeattach/1IoBk/a1ea6e6313c5cb6ae1af3d9592dca239eab11750_re_1698106454300" class="txc-image-grid"></span></div><div class="figcaption"></div></div><p style="text-align: center;">깨끗이 손질한 생강은 <br>편썰기 한 것은 편강을 만들고<br>짜투리는 따로 모았어요.<br> <br> <br><b><span data-ke-size="size20">▼ 편강 만들기</span></b></p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1IoBk/e4bdc7883f294577c21c31f3165e9714edd37efd_re_1698106454300" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/1IoBk/e4bdc7883f294577c21c31f3165e9714edd37efd_re_1698106454300" data-origin-width="1024" data-origin-height="553"></div><p style="text-align: center;">생강 손질만 끝나면 만드는 것은 금방이지요.<br><a href="https://m.cafe.daum.net/okok8949/ILdG/10813?svc=cafeapp" target="_blank" class="ke-link">https://m.cafe.daum.net/okok8949/ILdG/10813?svc=cafeapp</a></p><div class="figure-open" contenteditable="false" data-ke-type="opengraph" data-ke-align="alignCenter" data-og-type="website" data-og-title="햇생강으로 맛있는 편강 만들기" data-og-description=" 조금전 완성한 편강입니다.   올레길님의 햇생강 3키로 모두 손질했어요.약2.5키로 정도 나왔습니다.  편강을 하려고 얇게 어슷썰기 합니다.  끓는 물에 10분정도 삶았어요.매운맛이 싫으시" data-og-host="m.cafe.daum.net" data-og-source-url="https://m.cafe.daum.net/okok8949/ILdG/10813?svc=cafeapp" data-og-url="https://m.cafe.daum.net/okok8949/ILdG/10813?svc=cafeapp" data-og-image="http://scrap.kakaocdn.net/dn/bcheS4/bl4y1RyyifP/c4LHjkAF8rprL6jcLnAei0/kakaolink40_original.png?width=1024&height=571"><a href="https://m.cafe.daum.net/okok8949/ILdG/10813?svc=cafeapp" target="_blank" data-source-url="https://m.cafe.daum.net/okok8949/ILdG/10813?svc=cafeapp"><div class="og-image"><img src="http://scrap.kakaocdn.net/dn/bcheS4/bl4y1RyyifP/c4LHjkAF8rprL6jcLnAei0/kakaolink40_original.png?width=1024&height=571" alt="" xxxxonerror="this.src="//img1.kakaocdn.net/thumb/C200x200/?fname=https%3A%2F%2Ft1.daumcdn.net%2Fcafe_image%2Fcafe_meta_image_190529.png""></div><div class="og-text"><p class="og-title">햇생강으로 맛있는 편강 만들기</p><p class="og-desc"> 조금전 완성한 편강입니다.   올레길님의 햇생강 3키로 모두 손질했어요.약2.5키로 정도 나왔습니다.  편강을 하려고 얇게 어슷썰기 합니다.  끓는 물에 10분정도 삶았어요.매운맛이 싫으시</p><p class="og-host">m.cafe.daum.net</p></div></a></div><p style="text-align: center;"> <br> <br><b><span data-ke-size="size20"> ▼ 생강술 만들기</span></b></p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1IoBk/ce9bd0373737cb8f16e35b36f4804d6d1ac3e2ce_re_1698106454299" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/1IoBk/ce9bd0373737cb8f16e35b36f4804d6d1ac3e2ce_re_1698106454299" data-origin-width="883" data-origin-height="478"></div><p style="text-align: center;">끄트머리 꼬맹이들은 모아서 믹서기에 갈아줍니다.<br> <br> </p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1IoBk/b73b3fae3df3982d3758866ab8448ed1b4a7e4c3_re_1698106454301" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/1IoBk/b73b3fae3df3982d3758866ab8448ed1b4a7e4c3_re_1698106454301" data-origin-width="1024" data-origin-height="478"></div><p style="text-align: center;">생강술은 만들기도 초간단<br>생강은 갈거나 채썰거나 편썰기 등 다 좋아요.<br>생강에 소주나 청주, 보드카 등을 부어주기만 하면 됩니다.<br>생강: 술은 약 1:3 정도로 부어<br>믹서기에 간 생강은 하루만 지나도 노랗게 우러나옵니다.<br>냉장보관하면 6개월 정도 사용가능해요.<br> </p><p style="text-align: justify;"> </p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1IoBk/58f529058fafa01bbbe38b3a0d31d36aa07f7238_re_1698106454300" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/1IoBk/58f529058fafa01bbbe38b3a0d31d36aa07f7238_re_1698106454300" data-origin-width="1024" data-origin-height="478"></div><p style="text-align: center;">김치 등 양념용으로 냉동해놓고요~<br></p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1IoBk/10009b057859c25e800f3771af822abcfd8e08b0_re_1698106454300" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/1IoBk/10009b057859c25e800f3771af822abcfd8e08b0_re_1698106454300" data-origin-width="1024" data-origin-height="478"></div><p style="text-align: center;">제가 하는 모든 요리에<br>생강술은 없어서는 안될 기본 재료입니다.<br> <br> </p><div class="imagegridblock" data-ke-type="imageGrid"><div class="image-container"><span data-url="https://t1.daumcdn.net/cafeattach/1IoBk/01eaa6879ce648f17daabaef57060ecc1ad57c20_re_1698106454302" data-origin-width="720" data-origin-height="336" style="width:54.66%; margin-right: 10px;"><img src="https://t1.daumcdn.net/cafeattach/1IoBk/01eaa6879ce648f17daabaef57060ecc1ad57c20_re_1698106454302" class="txc-image-grid"></span><span data-url="https://t1.daumcdn.net/cafeattach/1IoBk/b4a1d201c3e38cb6e1bebdcdda4f07e20b4767a0_re_1698106454302" data-origin-width="720" data-origin-height="405" style="width:45.34%; "><img src="https://t1.daumcdn.net/cafeattach/1IoBk/b4a1d201c3e38cb6e1bebdcdda4f07e20b4767a0_re_1698106454302" class="txc-image-grid"></span></div><div class="figcaption"></div></div><p style="text-align: center;">고사리 등 나물 볶을 때, 계란 요리, 국이나 찌개, 생선이나 육류 등<br>비린내를 제거해 줄 뿐더러 풍미가 한결 좋아져요.<br> <br> <br><b><span data-ke-size="size20">▼ 생강차 </span></b></p><div class="imagegridblock" data-ke-type="imageGrid"><div class="image-container"><span data-url="https://t1.daumcdn.net/cafeattach/1IoBk/7f691ec541dcbbf3eec5aaf64f30b8b73b745f8b_re_1698106454300" data-origin-width="1024" data-origin-height="478" style="width:50.00%; margin-right: 10px;"><img src="https://t1.daumcdn.net/cafeattach/1IoBk/7f691ec541dcbbf3eec5aaf64f30b8b73b745f8b_re_1698106454300" class="txc-image-grid"></span><span data-url="https://t1.daumcdn.net/cafeattach/1IoBk/18516c48eefb1b91272a3786bd033d52bd5bcf73_re_1698106454301" data-origin-width="1024" data-origin-height="478" style="width:50.00%; "><img src="https://t1.daumcdn.net/cafeattach/1IoBk/18516c48eefb1b91272a3786bd033d52bd5bcf73_re_1698106454301" class="txc-image-grid"></span></div><div class="figcaption"></div></div><p style="text-align: center;">편강 만든 후 남은 짜투리 생강과 설탕, 믹서기 헹궈서 <br>대추와 함께 푹 달였습니다.<br> <br> </p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1IoBk/a465e16d088a7f8e1445b064213daa8de7faf874_re_1698106454301" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/1IoBk/a465e16d088a7f8e1445b064213daa8de7faf874_re_1698106454301" data-origin-width="1024" data-origin-height="478"></div><div class="imagegridblock" data-ke-type="imageGrid"><div class="image-container"><span data-url="https://t1.daumcdn.net/cafeattach/1IoBk/a1d765da4239b6f174773d4cce26ae0d8d38d6da_re_1698106454301" data-origin-width="1024" data-origin-height="478" style="width:55.78%; margin-right: 10px;"><img src="https://t1.daumcdn.net/cafeattach/1IoBk/a1d765da4239b6f174773d4cce26ae0d8d38d6da_re_1698106454301" class="txc-image-grid"></span><span data-url="https://t1.daumcdn.net/cafeattach/1IoBk/5a285aa660a57a683052c8bb7f63d0e188b7d200_re_1698106454301" data-origin-width="1024" data-origin-height="603" style="width:44.22%; "><img src="https://t1.daumcdn.net/cafeattach/1IoBk/5a285aa660a57a683052c8bb7f63d0e188b7d200_re_1698106454301" class="txc-image-grid"></span></div><div class="figcaption"></div></div><p style="text-align: center;">따뜻한 생강차 마시니 <br>목도 시원하고 온 몸이 따뜻해져옴을 느낍니다.<br> <br> <br><b><span data-ke-size="size20">▼ 생강가루 만들기</span></b></p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1IoBk/aba848cdea372f8a56a604cfaf69fc9a9ebfe10c_re_1698106454302" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/1IoBk/aba848cdea372f8a56a604cfaf69fc9a9ebfe10c_re_1698106454302" data-origin-width="1024" data-origin-height="478"></div><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1IoBk/654b7bb89318fb8d2ea9f2253190f31362512833_re_1698106454301" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/1IoBk/654b7bb89318fb8d2ea9f2253190f31362512833_re_1698106454301" data-origin-width="1024" data-origin-height="478"></div><p style="text-align: center;">나머지 생강은 모두 건조기에 말렸어요.<br>한 움큼 남겨두고 모두 믹서기에 갈았어요.<br> <br> </p><div class="figure-img" data-ke-type="image" data-ke-style="alignCenter" data-ke-mobilestyle="widthOrigin"><img src="https://t1.daumcdn.net/cafeattach/1IoBk/15ee5704603b40f79de8809385e71c20c17b9a1a_re_1698106454302" class="txc-image" data-img-src="https://t1.daumcdn.net/cafeattach/1IoBk/15ee5704603b40f79de8809385e71c20c17b9a1a_re_1698106454302" data-origin-width="1024" data-origin-height="532"></div><p style="text-align: center;">저울에 달아보니 약 180g 되네요.<br> <br>요모조모 쓰임새 많은 생강 잘 활용하시어<br>건강한 겨울 보내세요~^^<br> </p><p style="text-align: left;"> </p>
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카페 게시글
행복밥상＆요리조리
◁응모▷
햇생강 활용팁 - 편강. 생강술. 생강가루.생강차
레가토
추천 1
조회 319
23.10.24 09:14
댓글 10
다음검색
첫댓글 알뜰살뜰 잘 활용하셨네요.
저도 생강은 빠지면 안되는 식재료이지요..^^
뜨끈한 생강차 한잔하고 갑니다.
마늘 만큼 작지만 알찬 식재료이지요.
동하님께 생강차 두 잔 드리고 싶어요~^^
알차게 잘 활용 하셨어요
저도지금 손질 하려구요
으샤으샤~^^
뭐든 손질이 시간 많이 걸리지요.
요리방엔 꼭 오늘 안와도 되니
천천히 하세요~ㅎㅎ
생강으로 여러가지
활용 만드셨어요
복숭아님,
생강은 요리시 적은 양이 들어가도
맛에 변화가 있어 좋아요.
건생강 만들어
대추많이 넣고 끓이니
설탕 안넣어도 달고
맛있더라구요~
가을에 생강은 꼭 준비할 품목예요~^^
저도 생강술과 생강청 만들려고 시켰는데 생강가루가 욕심나네요.
저도
오늘 생강 다 손질한것
생강술 생강청
생강 김장에 넣을것
편썰어 놓았지요
뿌듯 합니다 ㅎ
아~~~남들은 1년 먹을거
다준비하셨는데
난언제나 다하려나
생강가루색이 너무곱습니다.
우리도 생강가루 다먹어가서
만들어야 합니다.