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<div _ngcontent-ng-c1582008977="" inline-copy-host="" class="markdown markdown-main-panel stronger enable-updated-hr-color" id="" aria-live="polite" aria-busy="false" dir="ltr" style="--animation-duration: 400ms; --fade-animation-function: linear;"><h1 data-path-to-node="0"><b data-path-to-node="0" data-index-in-node="0">초간단 메추리알장조림 황금 레시피 메추리알 간장조림 맛있게 만드는 법 꿀팁</b></h1><p data-path-to-node="1">메추리알장조림은 남녀노소 누구나 좋아하는 국민 밑반찬으로, 한 번 만들어두면 든든하게 일주일 내내 식탁을 풍성하게 만들어주는 효자 반찬입니다. 특히 자취생이나 바쁜 직장인에게는 가장 쉽고 실패 없는 레시피로 손꼽힙니다. 복잡한 과정 없이 누구나 맛있게 만들 수 있는 초간단 메추리알 간장조림 황금 레시피와 오래 보관하고 더 깊은 맛을 내는 비법을 자세히 알려드립니다.</p><hr data-path-to-node="2"><h3 data-path-to-node="3"><b data-path-to-node="3" data-index-in-node="0">1. 실패 없는 메추리알장조림 재료 준비</b></h3><p data-path-to-node="4">가장 기본이 되는 메추리알장조림의 레시피입니다. 이 비율을 기준으로 취향에 따라 단맛이나 짠맛을 조절하시면 됩니다.</p><p data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">필수 재료 (종이컵 기준):</b></p><ul data-path-to-node="6"><li><p data-path-to-node="6,0,0">깐 메추리알 (삶은 것) 1kg (약 50~60알)</p></li><li><p data-path-to-node="6,1,0"><b data-path-to-node="6,1,0" data-index-in-node="0">물:</b> 2컵 반 (500ml)</p></li><li><p data-path-to-node="6,2,0"><b data-path-to-node="6,2,0" data-index-in-node="0">양조간장:</b> 1컵 (200ml)</p></li><li><p data-path-to-node="6,3,0"><b data-path-to-node="6,3,0" data-index-in-node="0">설탕 (또는 올리고당):</b> 1/3컵 (약 70ml)</p></li><li><p data-path-to-node="6,4,0"><b data-path-to-node="6,4,0" data-index-in-node="0">맛술 (또는 청주):</b> 1/3컵 (약 70ml)</p></li><li><p data-path-to-node="6,5,0"><b data-path-to-node="6,5,0" data-index-in-node="0">다진 마늘:</b> 1스푼</p></li><li><p data-path-to-node="6,6,0"><b data-path-to-node="6,6,0" data-index-in-node="0">선택 재료:</b> 통마늘 10알, 꽈리고추 10~15개, 건다시마 2조각 (5x5cm)</p></li></ul><p data-path-to-node="7"><b data-path-to-node="7" data-index-in-node="0">재료 선택 및 손질 꿀팁:</b></p><ol start="1" data-path-to-node="8"><li><p data-path-to-node="8,0,0"><b data-path-to-node="8,0,0" data-index-in-node="0">메추리알:</b> 삶아서 껍질을 깐 것을 구매하는 것이 시간을 절약하는 최고의 방법입니다. 만약 직접 삶아야 한다면, 메추리알이 잠길 만큼 물을 붓고 소금과 식초를 약간 넣고 끓이면 껍질이 잘 벗겨집니다. 끓는 물에 5분 정도 삶은 후 바로 찬물에 넣어 식히면 껍질이 깔끔하게 분리됩니다.</p></li><li><p data-path-to-node="8,1,0"><b data-path-to-node="8,1,0" data-index-in-node="0">꽈리고추:</b> 꽈리고추는 포크로 구멍을 2~3개 뚫어주면 간이 더 잘 배고 터지지 않습니다.</p></li><li><p data-path-to-node="8,2,0"><b data-path-to-node="8,2,0" data-index-in-node="0">다시마:</b> 다시마는 조림장의 깊은 맛을 더해주는 핵심 재료입니다. 조림장이 끓기 시작할 때 넣었다가 끓기 시작한 지 5분 후에 건져내야 끈적한 성분이 나오지 않고 깔끔한 맛을 유지할 수 있습니다.</p></li></ol><h3 data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">2. 황금 비율 간장조림장 만들기 및 조리 과정</b></h3><p data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">1단계: 조림장 끓이기</b>
깊은 냄비에 준비된 <b data-path-to-node="10" data-index-in-node="24">물 2.5컵, 양조간장 1컵, 설탕(또는 올리고당) 1/3컵, 맛술 1/3컵, 다진 마늘 1스푼</b>과 <b data-path-to-node="10" data-index-in-node="79">건다시마</b>를 넣고 센 불에서 끓이기 시작합니다. 이때 설탕이 충분히 녹도록 잘 저어줍니다.</p><p data-path-to-node="11"><b data-path-to-node="11" data-index-in-node="0">2단계: 메추리알과 통마늘 넣고 끓이기</b>
조림장이 팔팔 끓기 시작하면 바로 불을 중불로 낮춥니다. 이때 넣었던 <b data-path-to-node="11" data-index-in-node="61">건다시마를 건져내고</b>, 깐 메추리알과 통마늘(선택사항)을 넣습니다.</p><p data-path-to-node="12"><b data-path-to-node="12" data-index-in-node="0">3단계: 조림 및 간 배합</b>
중불에서 끓이다가 거품이 생기면 걷어내면서 10~15분 정도 조립니다. 처음 10분은 뚜껑을 열고 조리하여 알코올을 날리고 간이 잘 배도록 하고, 이후에는 뚜껑을 덮지 않고 국물이 1/3 정도 줄어들 때까지 조려줍니다. 메추리알 전체에 진한 갈색빛이 돌기 시작하면 간이 잘 배고 있다는 뜻입니다.</p><p data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">4단계: 꽈리고추 투입 및 마무리</b>
국물이 1/3 정도 남았을 때 <b data-path-to-node="13" data-index-in-node="36">꽈리고추</b>를 넣고 3~5분 정도 더 조립니다. 꽈리고추는 너무 오래 조리면 색이 변하고 물러지므로, 아삭한 식감이 살아있을 정도로만 조려야 맛이 좋습니다. 마지막으로 불을 끄기 직전에 <b data-path-to-node="13" data-index-in-node="138">참기름 1스푼과 통깨</b>를 넣어 윤기를 더해주면 완성됩니다. (올리고당이나 물엿은 참기름 전에 넣고 한 번 섞어주면 윤기가 더욱 살아납니다.)</p><h3 data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">3. 장조림을 더 맛있게 만드는 심화 꿀팁</b></h3><h4 data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">✔ 깊은 감칠맛을 내는 육수 비법</b></h4><p data-path-to-node="16">일반 물 대신 <b data-path-to-node="16" data-index-in-node="8">멸치 다시마 육수</b>를 사용하면 조림장의 깊이가 달라집니다. 물 대신 멸치, 다시마, 무, 대파 등을 넣고 15분간 끓인 육수를 사용하면 인위적인 조미료 없이도 풍부한 감칠맛을 낼 수 있습니다.</p><h4 data-path-to-node="17"><b data-path-to-node="17" data-index-in-node="0">✔ 메추리알에 짠맛이 너무 강하게 배는 것을 방지하는 법</b></h4><p data-path-to-node="18">메추리알을 넣고 조릴 때 처음부터 너무 센 불에서 오래 조리면 짠맛이 메추리알 속까지 빠르게 스며들어 딱딱하고 짜게 변할 수 있습니다. 처음엔 중불, 이후 약불에서 천천히 조리하는 것이 비법이며, 완성 후 바로 국물과 분리하지 말고 <b data-path-to-node="18" data-index-in-node="130">뜨거운 장조림 국물에 하루 정도 담가두면</b> 국물이 식으면서 메추리알이 간을 천천히 흡수하여 속까지 부드럽고 촉촉하게 간이 밴 고급스러운 맛을 즐길 수 있습니다.</p><h4 data-path-to-node="19"><b data-path-to-node="19" data-index-in-node="0">✔ 아이들을 위한 순한 맛 조리법</b></h4><p data-path-to-node="20">아이들과 함께 먹는다면 간장의 양을 약간 줄이고, 설탕이나 올리고당 대신 <b data-path-to-node="20" data-index-in-node="41">배즙이나 사과즙</b>을 넣으면 훨씬 건강하고 부드러운 단맛을 낼 수 있습니다. 또, 물의 양 대신 <b data-path-to-node="20" data-index-in-node="93">양파즙</b>을 약간 넣어주면 감칠맛과 함께 부드러운 단맛이 더해져 더욱 순한 장조림을 만들 수 있습니다.</p><h3 data-path-to-node="21"><b data-path-to-node="21" data-index-in-node="0">4. 메추리알장조림 응용 요리 및 보관법</b></h3><h4 data-path-to-node="22"><b data-path-to-node="22" data-index-in-node="0">✔ 다양한 재료를 활용한 장조림 응용</b></h4><ul data-path-to-node="23"><li><p data-path-to-node="23,0,0"><b data-path-to-node="23,0,0" data-index-in-node="0">소고기/돼지고기 장조림:</b> 장조림은 고기를 넣으면 더욱 훌륭한 요리가 됩니다. 고기를 먼저 물에 끓여 핏물을 제거하고, 메추리알과 함께 조림장에 넣고 푹 끓여주면 고기 장조림이 완성됩니다. 이때 고기의 양에 따라 간장과 물의 양을 조절해야 합니다.</p></li><li><p data-path-to-node="23,1,0"><b data-path-to-node="23,1,0" data-index-in-node="0">버섯 장조림:</b> 표고버섯이나 새송이버섯을 메추리알과 함께 넣으면 버섯의 향이 더해져 풍미가 깊어집니다. 버섯은 너무 오래 조리지 않도록 메추리알을 먼저 조리한 후 나중에 넣는 것이 좋습니다.</p></li></ul><h4 data-path-to-node="24"><b data-path-to-node="24" data-index-in-node="0">✔ 장조림 보관과 재활용</b></h4><ul data-path-to-node="25"><li><p data-path-to-node="25,0,0"><b data-path-to-node="25,0,0" data-index-in-node="0">보관:</b> 완전히 식힌 후 밀폐용기에 담아 냉장 보관하면 약 1주일에서 10일 정도 보관이 가능합니다. 장조림은 만들자마자 먹는 것보다 하루 정도 냉장고에 숙성시킨 후 먹으면 훨씬 더 깊고 맛있는 간을 느낄 수 있습니다.</p></li><li><p data-path-to-node="25,1,0"><b data-path-to-node="25,1,0" data-index-in-node="0">재활용:</b> 조리고 남은 간장 국물은 버리지 마세요. 체에 걸러 깨끗하게 만든 후, 어묵볶음이나 버섯볶음 등 다른 볶음 요리의 간장 소스로 활용하거나, 간장 비빔국수 양념장으로 사용해도 훌륭합니다.</p></li></ul><p data-path-to-node="26">이처럼 메추리알장조림은 간단한 조리법만 익힌다면 누구나 전문점 못지않은 맛있는 밑반찬을 만들 수 있습니다. 오늘 알려드린 황금 비율과 꿀팁을 활용하여 온 가족이 만족할 만한 밥도둑 메추리알장조림을 만들어보시길 바랍니다.</p><hr data-path-to-node="27"><h3 data-path-to-node="28"><b data-path-to-node="28" data-index-in-node="0">대표 </b><div class="attachment-container search-images"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><!----><single-image _nghost-ng-c2724448734="" data-is-interactive="false" class="ng-star-inserted"><!----><div _ngcontent-ng-c2724448734="" class="image-container ng-star-inserted" data-full-size-image-uri="https://recipe1.ezmember.co.kr/cache/recipe/2015/11/12/12cd3e4d6e0d3b7960347ca3bbdf83eb1.jpg"><div _ngcontent-ng-c2724448734="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c2724448734="" rel="noopener" externallink="" aria-live="polite" class="image-source-link ng-star-inserted" _nghost-ng-c2249870503="" 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<div _ngcontent-ng-c1582008977="" inline-copy-host="" class="markdown markdown-main-panel stronger enable-updated-hr-color" id="" aria-live="polite" aria-busy="false" dir="ltr" style="--animation-duration: 400ms; --fade-animation-function: linear;"><h1 data-path-to-node="0"><b data-path-to-node="0" data-index-in-node="0">초간단 메추리알장조림 황금 레시피 메추리알 간장조림 맛있게 만드는 법 꿀팁</b></h1><p data-path-to-node="1">메추리알장조림은 남녀노소 누구나 좋아하는 국민 밑반찬으로, 한 번 만들어두면 든든하게 일주일 내내 식탁을 풍성하게 만들어주는 효자 반찬입니다. 특히 자취생이나 바쁜 직장인에게는 가장 쉽고 실패 없는 레시피로 손꼽힙니다. 복잡한 과정 없이 누구나 맛있게 만들 수 있는 초간단 메추리알 간장조림 황금 레시피와 오래 보관하고 더 깊은 맛을 내는 비법을 자세히 알려드립니다.</p><hr data-path-to-node="2"><h3 data-path-to-node="3"><b data-path-to-node="3" data-index-in-node="0">1. 실패 없는 메추리알장조림 재료 준비</b></h3><p data-path-to-node="4">가장 기본이 되는 메추리알장조림의 레시피입니다. 이 비율을 기준으로 취향에 따라 단맛이나 짠맛을 조절하시면 됩니다.</p><p data-path-to-node="5"><b data-path-to-node="5" data-index-in-node="0">필수 재료 (종이컵 기준):</b></p><ul data-path-to-node="6"><li><p data-path-to-node="6,0,0">깐 메추리알 (삶은 것) 1kg (약 50~60알)</p></li><li><p data-path-to-node="6,1,0"><b data-path-to-node="6,1,0" data-index-in-node="0">물:</b> 2컵 반 (500ml)</p></li><li><p data-path-to-node="6,2,0"><b data-path-to-node="6,2,0" data-index-in-node="0">양조간장:</b> 1컵 (200ml)</p></li><li><p data-path-to-node="6,3,0"><b data-path-to-node="6,3,0" data-index-in-node="0">설탕 (또는 올리고당):</b> 1/3컵 (약 70ml)</p></li><li><p data-path-to-node="6,4,0"><b data-path-to-node="6,4,0" data-index-in-node="0">맛술 (또는 청주):</b> 1/3컵 (약 70ml)</p></li><li><p data-path-to-node="6,5,0"><b data-path-to-node="6,5,0" data-index-in-node="0">다진 마늘:</b> 1스푼</p></li><li><p data-path-to-node="6,6,0"><b data-path-to-node="6,6,0" data-index-in-node="0">선택 재료:</b> 통마늘 10알, 꽈리고추 10~15개, 건다시마 2조각 (5x5cm)</p></li></ul><p data-path-to-node="7"><b data-path-to-node="7" data-index-in-node="0">재료 선택 및 손질 꿀팁:</b></p><ol start="1" data-path-to-node="8"><li><p data-path-to-node="8,0,0"><b data-path-to-node="8,0,0" data-index-in-node="0">메추리알:</b> 삶아서 껍질을 깐 것을 구매하는 것이 시간을 절약하는 최고의 방법입니다. 만약 직접 삶아야 한다면, 메추리알이 잠길 만큼 물을 붓고 소금과 식초를 약간 넣고 끓이면 껍질이 잘 벗겨집니다. 끓는 물에 5분 정도 삶은 후 바로 찬물에 넣어 식히면 껍질이 깔끔하게 분리됩니다.</p></li><li><p data-path-to-node="8,1,0"><b data-path-to-node="8,1,0" data-index-in-node="0">꽈리고추:</b> 꽈리고추는 포크로 구멍을 2~3개 뚫어주면 간이 더 잘 배고 터지지 않습니다.</p></li><li><p data-path-to-node="8,2,0"><b data-path-to-node="8,2,0" data-index-in-node="0">다시마:</b> 다시마는 조림장의 깊은 맛을 더해주는 핵심 재료입니다. 조림장이 끓기 시작할 때 넣었다가 끓기 시작한 지 5분 후에 건져내야 끈적한 성분이 나오지 않고 깔끔한 맛을 유지할 수 있습니다.</p></li></ol><h3 data-path-to-node="9"><b data-path-to-node="9" data-index-in-node="0">2. 황금 비율 간장조림장 만들기 및 조리 과정</b></h3><p data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">1단계: 조림장 끓이기</b>
깊은 냄비에 준비된 <b data-path-to-node="10" data-index-in-node="24">물 2.5컵, 양조간장 1컵, 설탕(또는 올리고당) 1/3컵, 맛술 1/3컵, 다진 마늘 1스푼</b>과 <b data-path-to-node="10" data-index-in-node="79">건다시마</b>를 넣고 센 불에서 끓이기 시작합니다. 이때 설탕이 충분히 녹도록 잘 저어줍니다.</p><p data-path-to-node="11"><b data-path-to-node="11" data-index-in-node="0">2단계: 메추리알과 통마늘 넣고 끓이기</b>
조림장이 팔팔 끓기 시작하면 바로 불을 중불로 낮춥니다. 이때 넣었던 <b data-path-to-node="11" data-index-in-node="61">건다시마를 건져내고</b>, 깐 메추리알과 통마늘(선택사항)을 넣습니다.</p><p data-path-to-node="12"><b data-path-to-node="12" data-index-in-node="0">3단계: 조림 및 간 배합</b>
중불에서 끓이다가 거품이 생기면 걷어내면서 10~15분 정도 조립니다. 처음 10분은 뚜껑을 열고 조리하여 알코올을 날리고 간이 잘 배도록 하고, 이후에는 뚜껑을 덮지 않고 국물이 1/3 정도 줄어들 때까지 조려줍니다. 메추리알 전체에 진한 갈색빛이 돌기 시작하면 간이 잘 배고 있다는 뜻입니다.</p><p data-path-to-node="13"><b data-path-to-node="13" data-index-in-node="0">4단계: 꽈리고추 투입 및 마무리</b>
국물이 1/3 정도 남았을 때 <b data-path-to-node="13" data-index-in-node="36">꽈리고추</b>를 넣고 3~5분 정도 더 조립니다. 꽈리고추는 너무 오래 조리면 색이 변하고 물러지므로, 아삭한 식감이 살아있을 정도로만 조려야 맛이 좋습니다. 마지막으로 불을 끄기 직전에 <b data-path-to-node="13" data-index-in-node="138">참기름 1스푼과 통깨</b>를 넣어 윤기를 더해주면 완성됩니다. (올리고당이나 물엿은 참기름 전에 넣고 한 번 섞어주면 윤기가 더욱 살아납니다.)</p><h3 data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">3. 장조림을 더 맛있게 만드는 심화 꿀팁</b></h3><h4 data-path-to-node="15"><b data-path-to-node="15" data-index-in-node="0">✔ 깊은 감칠맛을 내는 육수 비법</b></h4><p data-path-to-node="16">일반 물 대신 <b data-path-to-node="16" data-index-in-node="8">멸치 다시마 육수</b>를 사용하면 조림장의 깊이가 달라집니다. 물 대신 멸치, 다시마, 무, 대파 등을 넣고 15분간 끓인 육수를 사용하면 인위적인 조미료 없이도 풍부한 감칠맛을 낼 수 있습니다.</p><h4 data-path-to-node="17"><b data-path-to-node="17" data-index-in-node="0">✔ 메추리알에 짠맛이 너무 강하게 배는 것을 방지하는 법</b></h4><p data-path-to-node="18">메추리알을 넣고 조릴 때 처음부터 너무 센 불에서 오래 조리면 짠맛이 메추리알 속까지 빠르게 스며들어 딱딱하고 짜게 변할 수 있습니다. 처음엔 중불, 이후 약불에서 천천히 조리하는 것이 비법이며, 완성 후 바로 국물과 분리하지 말고 <b data-path-to-node="18" data-index-in-node="130">뜨거운 장조림 국물에 하루 정도 담가두면</b> 국물이 식으면서 메추리알이 간을 천천히 흡수하여 속까지 부드럽고 촉촉하게 간이 밴 고급스러운 맛을 즐길 수 있습니다.</p><h4 data-path-to-node="19"><b data-path-to-node="19" data-index-in-node="0">✔ 아이들을 위한 순한 맛 조리법</b></h4><p data-path-to-node="20">아이들과 함께 먹는다면 간장의 양을 약간 줄이고, 설탕이나 올리고당 대신 <b data-path-to-node="20" data-index-in-node="41">배즙이나 사과즙</b>을 넣으면 훨씬 건강하고 부드러운 단맛을 낼 수 있습니다. 또, 물의 양 대신 <b data-path-to-node="20" data-index-in-node="93">양파즙</b>을 약간 넣어주면 감칠맛과 함께 부드러운 단맛이 더해져 더욱 순한 장조림을 만들 수 있습니다.</p><h3 data-path-to-node="21"><b data-path-to-node="21" data-index-in-node="0">4. 메추리알장조림 응용 요리 및 보관법</b></h3><h4 data-path-to-node="22"><b data-path-to-node="22" data-index-in-node="0">✔ 다양한 재료를 활용한 장조림 응용</b></h4><ul data-path-to-node="23"><li><p data-path-to-node="23,0,0"><b data-path-to-node="23,0,0" data-index-in-node="0">소고기/돼지고기 장조림:</b> 장조림은 고기를 넣으면 더욱 훌륭한 요리가 됩니다. 고기를 먼저 물에 끓여 핏물을 제거하고, 메추리알과 함께 조림장에 넣고 푹 끓여주면 고기 장조림이 완성됩니다. 이때 고기의 양에 따라 간장과 물의 양을 조절해야 합니다.</p></li><li><p data-path-to-node="23,1,0"><b data-path-to-node="23,1,0" data-index-in-node="0">버섯 장조림:</b> 표고버섯이나 새송이버섯을 메추리알과 함께 넣으면 버섯의 향이 더해져 풍미가 깊어집니다. 버섯은 너무 오래 조리지 않도록 메추리알을 먼저 조리한 후 나중에 넣는 것이 좋습니다.</p></li></ul><h4 data-path-to-node="24"><b data-path-to-node="24" data-index-in-node="0">✔ 장조림 보관과 재활용</b></h4><ul data-path-to-node="25"><li><p data-path-to-node="25,0,0"><b data-path-to-node="25,0,0" data-index-in-node="0">보관:</b> 완전히 식힌 후 밀폐용기에 담아 냉장 보관하면 약 1주일에서 10일 정도 보관이 가능합니다. 장조림은 만들자마자 먹는 것보다 하루 정도 냉장고에 숙성시킨 후 먹으면 훨씬 더 깊고 맛있는 간을 느낄 수 있습니다.</p></li><li><p data-path-to-node="25,1,0"><b data-path-to-node="25,1,0" data-index-in-node="0">재활용:</b> 조리고 남은 간장 국물은 버리지 마세요. 체에 걸러 깨끗하게 만든 후, 어묵볶음이나 버섯볶음 등 다른 볶음 요리의 간장 소스로 활용하거나, 간장 비빔국수 양념장으로 사용해도 훌륭합니다.</p></li></ul><p data-path-to-node="26">이처럼 메추리알장조림은 간단한 조리법만 익힌다면 누구나 전문점 못지않은 맛있는 밑반찬을 만들 수 있습니다. 오늘 알려드린 황금 비율과 꿀팁을 활용하여 온 가족이 만족할 만한 밥도둑 메추리알장조림을 만들어보시길 바랍니다.</p><hr data-path-to-node="27"><h3 data-path-to-node="28"><b data-path-to-node="28" data-index-in-node="0">대표 </b><div class="attachment-container search-images"><response-element class="" 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간단한 메추리알장조림 레시피 간장 만들기
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