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<DIV class=title02 align=center>가지냉소면</DIV></TD>
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<TD><FONT color=#8a6a53>가지를 이용해서 냉소면을 만들었어요.<BR><BR>여름철 국물의 시원한 맛과 함께 가지의 맛을 즐겨 보세요.</FONT></TD></TR><!-- 레시피 타이틀 끝 -->
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<TD><FONT color=#8a6a53>주재료 : 소면500g, 가지1개, 새우200g, 무순1/4팩.<BR><BR>가지양념 : 간장1큰술, 맛술1큰술, 참기름1큰술, 통깨1/2큰술, 설탕1/2큰술.<BR><BR><BR><BR>냉국물 양념 : 멸치4마리, 가쓰오부시1/2컵, 물8컵, 간장4큰술, 소금1/2큰술, 맛술1큰술, 설탕1작은술.<BR><BR></FONT></TD></TR><!-- 주 재료 끝 --><!--
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<strong><font color="#8A6A53">토마토소스 </font></strong></td>
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<td>밀가루 4큰술, 버터 4큰술, 토마토페이스트 4큰술, 우스터소스 3큰술, 다진토마토 3큰술,
소금·후춧가루·월계수잎·바질 약간</td>
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<TD width=73 bgColor=#cbc1ae><FONT color=#ffffff><STRONG>분량</STRONG></FONT></TD>
<TD width=113 bgColor=#f5f1ea><FONT color=#8a6a53>4인분</FONT></TD>
<TD width=73 bgColor=#cbc1ae><STRONG><FONT color=#ffffff>칼로리 </FONT></STRONG></TD>
<TD width=113 bgColor=#f5f1ea><FONT color=#8a6a53>1453kcal</FONT></TD></TR>
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<TD width=73 bgColor=#cbc1ae><FONT color=#ffffff><STRONG>요리시간</STRONG></FONT></TD>
<TD width=113 bgColor=#f5f1ea><FONT color=#8a6a53>50분</FONT></TD>
<TD width=73 bgColor=#cbc1ae><STRONG><FONT color=#ffffff>난이도</FONT></STRONG></TD>
<TD width=113 bgColor=#f5f1ea><FONT color=#8a6a53>중</FONT></TD></TR><!-- 분량/ 칼로리/ 요리시간/ 난이도 끝 --></TBODY></TABLE></DIV></TD></TR></TBODY></TABLE></TD>
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<TD vAlign=top width=352 height=23>1. 멸치는 찬물에 넣고 은근한 불에서 끓여 끓어 오르면 가쓰오부시를 넣고 불을 끈다.<BR><BR>2. 20분 정도 지나서 맛이 우러 나오면 거즈에 걸러 맑은 다시로 만든다.<BR><BR>3. 만든 다시에 간장, 맛술, 설탕, 소금으로 간을 해서 맛을 내어 차게 준비한다.<BR><BR>4. 가지는 4cm 길이로 잘라 4등분으로 갈라 끓는 찜통에 살짝 찐다.<BR><BR>5. 찐 가지에 간장, 맛술, 참기름, 설탕, 통깨를 넣고 양념을 한다.<BR><BR>6. 새우는 냉동새우를 준비해서 끓는 물에 살짝 삶아 낸다.<BR><BR>7. 무순은 밑둥을 잘라서 싱싱하게 준비한다.<BR><BR>8. 소면은 끓는 물에 삶아 끓어 오르면 찬물을 붓고 끓여 삶는다.<BR><BR>9. 익은 소면은 찬물에 씻어 사리를 틀어 놓는다.<BR><BR>10. 우묵한 그릇에 소면을 담고 가지, 새우, 무순을 얹고 만든 다시를 붓는다.<BR><BR>11. 얼음을 띄워 먹으면 더욱 시원하다.</TD></TR></TBODY></TABLE></TD></TR><!-- 조리 방법 기술 끝 --><!-- 조리 과정 이미지 컷이 4컷이상 인 경우 --><!--조리 과정 이미지 컷 끝 -->
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<IMG height=2 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fcook.miznet.daum.net%2Fcook%2Frecipenote%2FCook%2Fimages%2FIcn_recipe02.gif" width=2 align=absMiddle><FONT color=#b79300> 가쓰오부시국물은 끓이지 않고 우려내는 것이 비린내가 나지 않아요. <BR></FONT></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE></DIV></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE></tr></td></table>
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첫댓글 가지 요리는 제가 좋아하거든요. 어릴때부터 할머니 계셔서 가지요리는 유독 입에 밴 반찬..
쪄서 양념해먹고 부쳐먹고 튀겨먹었는데 나도, 국수 위에 얌전히 얹어서 한번 먹어봐야징^^*