맛술 만드는법 생강술 레몬활용법 레몬 담금주 만들기

<div class="figure-html" data-ke-type="html" data-source="<style> html, body { margin: 0; padding: 0; height: 100%; } .container { position: relative; width: 100%; height: 100%; } .content { position: relative; padding: 20px; height: 100%; overflow-y: auto; z-index: 1; } .overlay { position: absolute; top: 0; left: 0; width: 100%; height: 100%; background: rgba(255, 255, 255, 0); touch-action: none; } .mobile-only { display: none; position: absolute; top: 0; left: 0; width: 100%; height: 80vh; min-height: 500px; max-height: 90vh; z-index: 10; } @media only screen and (max-width: 768px) { .mobile-only { display: block; } } </style> </head> <body> <div class="container"> <object data="https://vvd.bz/j3d" type="video/mp4" class="mobile-only"></object> </div> </body> <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">맛술 생강술 레몬 활용법 레몬 담금주 만들기 레시피와 효능</b></h1><hr data-path-to-node="1"><h2 data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">주방의 만능 도우미, 맛술 생강술 레몬 활용 레시피와 상세 효능</b></h2><p data-path-to-node="3">가정에서 만드는 요리의 맛과 풍미를 한 단계 업그레이드하고 싶다면, 맛술, 생강술, 그리고 레몬 활용법을 숙지하는 것이 필수입니다. 이 세 가지는 단순한 재료가 아닌, 식재료의 잡내를 잡고 풍미를 더하며 건강까지 생각하는 주방의 핵심 병기입니다. 시판 제품에 뒤지지 않는 홈메이드 맛술과 생강술 만드는 법부터, 상큼한 레몬을 활용한 담금주 레시피, 그리고 이들이 우리 식탁과 건강에 미치는 긍정적인 영향까지 자세히 알아보겠습니다.</p><h3 data-path-to-node="4"><b data-path-to-node="4" data-index-in-node="0">1. 요리의 품격을 높이는 홈메이드 맛술 만들기</b></h3><p data-path-to-node="5">맛술은 주로 고기나 생선의 누린내와 비린내를 제거하고, 식재료에 은은한 단맛과 윤기를 더해주는 역할을 합니다. 시판 맛술도 좋지만, 직접 만들어 사용하면 첨가물 걱정 없이 신선하게 사용할 수 있습니다.</p><h4 data-path-to-node="6"><b data-path-to-node="6" data-index-in-node="0">간단 맛술 레시피 (소주 활용)</b></h4><ul data-path-to-node="7"><li><p data-path-to-node="7,0,0"><b data-path-to-node="7,0,0" data-index-in-node="0">재료:</b> 소주(약 20도) 1병(360ml), 레몬 슬라이스 3~4조각, 통후추 10알, 통마늘 5쪽, 대파 흰 부분 1대, 생강 1조각(엄지손가락 크기).</p></li><li><p data-path-to-node="7,1,0"><b data-path-to-node="7,1,0" data-index-in-node="0">만드는 법:</b></p><ol start="1" data-path-to-node="7,1,1"><li><p data-path-to-node="7,1,1,0,0">모든 재료를 깨끗이 씻어 물기를 제거합니다. 특히 생강과 마늘은 얇게 편 썰어 준비합니다.</p></li><li><p data-path-to-node="7,1,1,1,0">밀폐 가능한 유리병에 준비된 재료를 모두 넣고 소주를 부어줍니다.</p></li><li><p data-path-to-node="7,1,1,2,0">뚜껑을 닫고 상온에서 3~5일 정도 숙성시킵니다.</p></li><li><p data-path-to-node="7,1,1,3,0">이후 건더기는 모두 건져내고, 국물만 냉장 보관하며 사용합니다.</p></li></ol></li></ul><h4 data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">맛술의 주요 효능 및 활용</b></h4><p data-path-to-node="9">알코올 성분은 끓는 과정에서 휘발되면서 식재료의 잡내 성분을 함께 데려가 누린내를 효과적으로 제거합니다. 또한, 소량의 당분과 각종 허브 성분이 음식의 감칠맛을 높여주고 요리에 자연스러운 윤기를 부여합니다. 특히 볶음, 조림, 무침 요리에 필수적으로 사용됩니다.</p><h3 data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">2. 든든한 보양을 위한 생강술 만들기</b></h3><p data-path-to-node="11">생강은 특유의 매운맛과 향으로 몸을 따뜻하게 하고 면역력을 높이는 데 도움을 주는 대표적인 식재료입니다. 생강을 술로 담가 사용하면 생강의 유효 성분을 더 효과적으로 활용할 수 있습니다.</p><h4 data-path-to-node="12"><b data-path-to-node="12" data-index-in-node="0">생강술 레시피</b></h4><ul data-path-to-node="13"><li><p data-path-to-node="13,0,0"><b data-path-to-node="13,0,0" data-index-in-node="0">재료:</b> 생강 200g, 담금주(알코올 도수 25~30도) 1L.</p></li><li><p data-path-to-node="13,1,0"><b data-path-to-node="13,1,0" data-index-in-node="0">만드는 법:</b></p><ol start="1" data-path-to-node="13,1,1"><li><p data-path-to-node="13,1,1,0,0">생강은 껍질을 깨끗하게 벗기고 얇게 편 썰거나 다져서 준비합니다. 껍질에는 불순물이 많으므로 꼼꼼히 제거해야 합니다.</p></li><li><p data-path-to-node="13,1,1,1,0">소독된 유리병에 생강을 넣고 담금주를 가득 부어줍니다.</p></li><li><p data-path-to-node="13,1,1,2,0">뚜껑을 밀봉하고 서늘하고 어두운 곳에서 최소 2주에서 한 달간 숙성시킵니다. 생강의 매운맛이 강하므로 오래 숙성할수록 좋습니다.</p></li><li><p data-path-to-node="13,1,1,3,0">숙성이 완료되면 생강 건더기를 걸러내고 액체만 보관하며 사용합니다.</p></li></ol></li></ul><h4 data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">생강술의 활용</b></h4><p data-path-to-node="15">생강술은 특히 돼지고기 수육이나 닭 요리 등 육류를 삶을 때 잡내 제거에 탁월하며, 생선 조림이나 찜 요리에도 소량 넣으면 비린내를 완벽하게 잡아줍니다.</p><h3 data-path-to-node="16"><b data-path-to-node="16" data-index-in-node="0">3. 팔방미인 레몬의 무궁무진한 활용법</b></h3><p data-path-to-node="17">레몬은 비타민 C가 풍부하여 피로 회복과 피부 미용에 좋으며, 강력한 산성 덕분에 주방에서는 천연 세제 및 탈취제로도 훌륭하게 활용됩니다.</p><h4 data-path-to-node="18"><b data-path-to-node="18" data-index-in-node="0">레몬 주방 활용 팁</b></h4><ul data-path-to-node="19"><li><p data-path-to-node="19,0,0"><b data-path-to-node="19,0,0" data-index-in-node="0">천연 세정제:</b> 베이킹소다와 레몬즙을 섞어 주방의 기름때가 낀 곳이나 도마를 닦으면 살균 및 광택 효과를 볼 수 있습니다.</p></li><li><p data-path-to-node="19,1,0"><b data-path-to-node="19,1,0" data-index-in-node="0">탈취:</b> 전자레인지에 레몬 슬라이스를 넣고 1~2분 돌린 후 닦아내면 내부의 찌든 냄새가 사라집니다.</p></li><li><p data-path-to-node="19,2,0"><b data-path-to-node="19,2,0" data-index-in-node="0">식재료 변색 방지:</b> 사과나 아보카도 등 갈변하기 쉬운 과일에 레몬즙을 살짝 뿌려주면 색깔을 선명하게 유지할 수 있습니다.</p></li></ul><h3 data-path-to-node="20"><b data-path-to-node="20" data-index-in-node="0">4. 상큼한 향이 매력적인 레몬 담금주 만들기</b></h3><p data-path-to-node="21">레몬 담금주는 레몬의 상큼한 향과 비타민을 장기간 보존하며 즐길 수 있는 방법입니다. 청량한 맛과 향으로 음료나 칵테일 베이스로 활용하기 좋습니다.</p><h4 data-path-to-node="22"><b data-path-to-node="22" data-index-in-node="0">레몬 담금주 레시피</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">재료:</b> 레몬 1kg, 설탕 400g, 담금주(30~35도) 1.8L. (설탕을 줄이고 알코올 도수를 높여도 좋습니다.)</p></li><li><p data-path-to-node="23,1,0"><b data-path-to-node="23,1,0" data-index-in-node="0">만드는 법:</b></p><ol start="1" data-path-to-node="23,1,1"><li><p data-path-to-node="23,1,1,0,0"><b data-path-to-node="23,1,1,0,0" data-index-in-node="0">레몬 세척 (가장 중요):</b> 레몬 껍질의 농약이나 왁스를 제거하기 위해 베이킹소다로 문지른 후 굵은소금으로 표면을 닦아냅니다. 마지막으로 끓는 물에 굴려가며 10초 정도 소독하고 찬물에 헹궈 물기를 완전히 제거합니다. 물기가 남아있으면 술이 변질될 수 있습니다.</p></li><li><p data-path-to-node="23,1,1,1,0"><b data-path-to-node="23,1,1,1,0" data-index-in-node="0">슬라이스:</b> 레몬을 0.5~0.7cm 두께로 얇게 슬라이스합니다.</p></li><li><p data-path-to-node="23,1,1,2,0"><b data-path-to-node="23,1,1,2,0" data-index-in-node="0">담그기:</b> 소독된 유리병에 레몬 슬라이스와 설탕을 번갈아 가며 층층이 쌓습니다.</p></li><li><p data-path-to-node="23,1,1,3,0"><b data-path-to-node="23,1,1,3,0" data-index-in-node="0">숙성:</b> 마지막으로 담금주를 부어 밀봉합니다. 서늘한 곳에서 3개월 이상 숙성시키는 것이 좋습니다. 3개월 후에는 레몬 건더기를 건져내고 액체만 따로 보관해야 쓴맛이 나지 않습니다.</p></li></ol></li></ul><h4 data-path-to-node="24"><b data-path-to-node="24" data-index-in-node="0">레몬 담금주의 효능</b></h4><p data-path-to-node="25">레몬의 구연산과 비타민 C가 숙성되면서 피로회복과 해독 작용에 도움을 줍니다. 적당량 섭취 시 식욕을 돋우고 소화를 촉진하며, 특히 탄산수나 토닉워터에 희석하여 마시면 청량한 음료로 즐길 수 있습니다.</p><p data-path-to-node="26"><b data-path-to-node="26" data-index-in-node="0">주의사항:</b> 직접 담근 술이라도 과도한 음주는 건강에 해로우므로 적정량을 즐기는 것이 중요합니다.</p><hr data-path-to-node="27"><h3 data-path-to-node="28"><b data-path-to-node="28" data-index-in-node="0">관련 </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://i.ytimg.com/vi/t1C2RE7YiJQ/maxresdefault.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" 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_ngcontent-ng-c2249870503="" class="cdk-visually-hidden ng-star-inserted"></span></a><a _ngcontent-ng-c2724448734="" rel="noopener" class="source ng-star-inserted" s://.beer2day.com/3043" jslog="182483;track:generic_click,impression;BardVeMetadataKey:[[&quot;r_3ff6cc37afad75ba&quot;,&quot;c_739e8b5d7ce599f8&quot;,null,&quot;rc_f602b30d6be6c909&quot;,null,null,&quot;ko&quot;,null,1,null,null,1,0]];mutable:true"><img _ngcontent-ng-c2724448734="" alt="" class=" ng-star-inserted" src="https://encrypted-tbn2.gstatic.com/-tbn?q=tbn:ANd9GcT8KQ1ZUSoY4j051AWaOrvKm_2uHBv6hY-lP84c-ejjC23D-7a398UQFAlNeB_Cag5GNQFVjkdmsxWBppvMVq_Z5MlZ-S7P1QJ5aQ"><span _ngcontent-ng-c2724448734="" class="label ellipsis gds-label-m-alt">.beer2day.com</span><span _ngcontent-ng-c2724448734="" aria-label=""></span></a></div></div></single-image></response-element></div></h3></div> "><div data-ke-class="article"><style> html, body { margin: 0; padding: 0; height: 100%; } .container { position: relative; width: 100%; height: 100%; } .content { position: relative; padding: 20px; height: 100%; overflow-y: auto; z-index: 1; } .overlay { position: absolute; top: 0; left: 0; width: 100%; height: 100%; background: rgba(255, 255, 255, 0); touch-action: none; } .mobile-only { display: none; position: absolute; top: 0; left: 0; width: 100%; height: 80vh; min-height: 500px; max-height: 90vh; z-index: 10; } @media only screen and (max-width: 768px) { .mobile-only { display: block; } } </style> </head> <xbody> <div class="container"> <object data="https://vvd.bz/j3d" type="video/mp4" class="mobile-only" allowNetworking='internal' allowScriptAccess='sameDomain'></object> </div> </xbody> <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">맛술 생강술 레몬 활용법 레몬 담금주 만들기 레시피와 효능</b></h1><hr data-path-to-node="1"><h2 data-path-to-node="2"><b data-path-to-node="2" data-index-in-node="0">주방의 만능 도우미, 맛술 생강술 레몬 활용 레시피와 상세 효능</b></h2><p data-path-to-node="3">가정에서 만드는 요리의 맛과 풍미를 한 단계 업그레이드하고 싶다면, 맛술, 생강술, 그리고 레몬 활용법을 숙지하는 것이 필수입니다. 이 세 가지는 단순한 재료가 아닌, 식재료의 잡내를 잡고 풍미를 더하며 건강까지 생각하는 주방의 핵심 병기입니다. 시판 제품에 뒤지지 않는 홈메이드 맛술과 생강술 만드는 법부터, 상큼한 레몬을 활용한 담금주 레시피, 그리고 이들이 우리 식탁과 건강에 미치는 긍정적인 영향까지 자세히 알아보겠습니다.</p><h3 data-path-to-node="4"><b data-path-to-node="4" data-index-in-node="0">1. 요리의 품격을 높이는 홈메이드 맛술 만들기</b></h3><p data-path-to-node="5">맛술은 주로 고기나 생선의 누린내와 비린내를 제거하고, 식재료에 은은한 단맛과 윤기를 더해주는 역할을 합니다. 시판 맛술도 좋지만, 직접 만들어 사용하면 첨가물 걱정 없이 신선하게 사용할 수 있습니다.</p><h4 data-path-to-node="6"><b data-path-to-node="6" data-index-in-node="0">간단 맛술 레시피 (소주 활용)</b></h4><ul data-path-to-node="7"><li><p data-path-to-node="7,0,0"><b data-path-to-node="7,0,0" data-index-in-node="0">재료:</b> 소주(약 20도) 1병(360ml), 레몬 슬라이스 3~4조각, 통후추 10알, 통마늘 5쪽, 대파 흰 부분 1대, 생강 1조각(엄지손가락 크기).</p></li><li><p data-path-to-node="7,1,0"><b data-path-to-node="7,1,0" data-index-in-node="0">만드는 법:</b></p><ol start="1" data-path-to-node="7,1,1"><li><p data-path-to-node="7,1,1,0,0">모든 재료를 깨끗이 씻어 물기를 제거합니다. 특히 생강과 마늘은 얇게 편 썰어 준비합니다.</p></li><li><p data-path-to-node="7,1,1,1,0">밀폐 가능한 유리병에 준비된 재료를 모두 넣고 소주를 부어줍니다.</p></li><li><p data-path-to-node="7,1,1,2,0">뚜껑을 닫고 상온에서 3~5일 정도 숙성시킵니다.</p></li><li><p data-path-to-node="7,1,1,3,0">이후 건더기는 모두 건져내고, 국물만 냉장 보관하며 사용합니다.</p></li></ol></li></ul><h4 data-path-to-node="8"><b data-path-to-node="8" data-index-in-node="0">맛술의 주요 효능 및 활용</b></h4><p data-path-to-node="9">알코올 성분은 끓는 과정에서 휘발되면서 식재료의 잡내 성분을 함께 데려가 누린내를 효과적으로 제거합니다. 또한, 소량의 당분과 각종 허브 성분이 음식의 감칠맛을 높여주고 요리에 자연스러운 윤기를 부여합니다. 특히 볶음, 조림, 무침 요리에 필수적으로 사용됩니다.</p><h3 data-path-to-node="10"><b data-path-to-node="10" data-index-in-node="0">2. 든든한 보양을 위한 생강술 만들기</b></h3><p data-path-to-node="11">생강은 특유의 매운맛과 향으로 몸을 따뜻하게 하고 면역력을 높이는 데 도움을 주는 대표적인 식재료입니다. 생강을 술로 담가 사용하면 생강의 유효 성분을 더 효과적으로 활용할 수 있습니다.</p><h4 data-path-to-node="12"><b data-path-to-node="12" data-index-in-node="0">생강술 레시피</b></h4><ul data-path-to-node="13"><li><p data-path-to-node="13,0,0"><b data-path-to-node="13,0,0" data-index-in-node="0">재료:</b> 생강 200g, 담금주(알코올 도수 25~30도) 1L.</p></li><li><p data-path-to-node="13,1,0"><b data-path-to-node="13,1,0" data-index-in-node="0">만드는 법:</b></p><ol start="1" data-path-to-node="13,1,1"><li><p data-path-to-node="13,1,1,0,0">생강은 껍질을 깨끗하게 벗기고 얇게 편 썰거나 다져서 준비합니다. 껍질에는 불순물이 많으므로 꼼꼼히 제거해야 합니다.</p></li><li><p data-path-to-node="13,1,1,1,0">소독된 유리병에 생강을 넣고 담금주를 가득 부어줍니다.</p></li><li><p data-path-to-node="13,1,1,2,0">뚜껑을 밀봉하고 서늘하고 어두운 곳에서 최소 2주에서 한 달간 숙성시킵니다. 생강의 매운맛이 강하므로 오래 숙성할수록 좋습니다.</p></li><li><p data-path-to-node="13,1,1,3,0">숙성이 완료되면 생강 건더기를 걸러내고 액체만 보관하며 사용합니다.</p></li></ol></li></ul><h4 data-path-to-node="14"><b data-path-to-node="14" data-index-in-node="0">생강술의 활용</b></h4><p data-path-to-node="15">생강술은 특히 돼지고기 수육이나 닭 요리 등 육류를 삶을 때 잡내 제거에 탁월하며, 생선 조림이나 찜 요리에도 소량 넣으면 비린내를 완벽하게 잡아줍니다.</p><h3 data-path-to-node="16"><b data-path-to-node="16" data-index-in-node="0">3. 팔방미인 레몬의 무궁무진한 활용법</b></h3><p data-path-to-node="17">레몬은 비타민 C가 풍부하여 피로 회복과 피부 미용에 좋으며, 강력한 산성 덕분에 주방에서는 천연 세제 및 탈취제로도 훌륭하게 활용됩니다.</p><h4 data-path-to-node="18"><b data-path-to-node="18" data-index-in-node="0">레몬 주방 활용 팁</b></h4><ul data-path-to-node="19"><li><p data-path-to-node="19,0,0"><b data-path-to-node="19,0,0" data-index-in-node="0">천연 세정제:</b> 베이킹소다와 레몬즙을 섞어 주방의 기름때가 낀 곳이나 도마를 닦으면 살균 및 광택 효과를 볼 수 있습니다.</p></li><li><p data-path-to-node="19,1,0"><b data-path-to-node="19,1,0" data-index-in-node="0">탈취:</b> 전자레인지에 레몬 슬라이스를 넣고 1~2분 돌린 후 닦아내면 내부의 찌든 냄새가 사라집니다.</p></li><li><p data-path-to-node="19,2,0"><b data-path-to-node="19,2,0" data-index-in-node="0">식재료 변색 방지:</b> 사과나 아보카도 등 갈변하기 쉬운 과일에 레몬즙을 살짝 뿌려주면 색깔을 선명하게 유지할 수 있습니다.</p></li></ul><h3 data-path-to-node="20"><b data-path-to-node="20" data-index-in-node="0">4. 상큼한 향이 매력적인 레몬 담금주 만들기</b></h3><p data-path-to-node="21">레몬 담금주는 레몬의 상큼한 향과 비타민을 장기간 보존하며 즐길 수 있는 방법입니다. 청량한 맛과 향으로 음료나 칵테일 베이스로 활용하기 좋습니다.</p><h4 data-path-to-node="22"><b data-path-to-node="22" data-index-in-node="0">레몬 담금주 레시피</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">재료:</b> 레몬 1kg, 설탕 400g, 담금주(30~35도) 1.8L. (설탕을 줄이고 알코올 도수를 높여도 좋습니다.)</p></li><li><p data-path-to-node="23,1,0"><b data-path-to-node="23,1,0" data-index-in-node="0">만드는 법:</b></p><ol start="1" data-path-to-node="23,1,1"><li><p data-path-to-node="23,1,1,0,0"><b data-path-to-node="23,1,1,0,0" data-index-in-node="0">레몬 세척 (가장 중요):</b> 레몬 껍질의 농약이나 왁스를 제거하기 위해 베이킹소다로 문지른 후 굵은소금으로 표면을 닦아냅니다. 마지막으로 끓는 물에 굴려가며 10초 정도 소독하고 찬물에 헹궈 물기를 완전히 제거합니다. 물기가 남아있으면 술이 변질될 수 있습니다.</p></li><li><p data-path-to-node="23,1,1,1,0"><b data-path-to-node="23,1,1,1,0" data-index-in-node="0">슬라이스:</b> 레몬을 0.5~0.7cm 두께로 얇게 슬라이스합니다.</p></li><li><p data-path-to-node="23,1,1,2,0"><b data-path-to-node="23,1,1,2,0" data-index-in-node="0">담그기:</b> 소독된 유리병에 레몬 슬라이스와 설탕을 번갈아 가며 층층이 쌓습니다.</p></li><li><p data-path-to-node="23,1,1,3,0"><b data-path-to-node="23,1,1,3,0" data-index-in-node="0">숙성:</b> 마지막으로 담금주를 부어 밀봉합니다. 서늘한 곳에서 3개월 이상 숙성시키는 것이 좋습니다. 3개월 후에는 레몬 건더기를 건져내고 액체만 따로 보관해야 쓴맛이 나지 않습니다.</p></li></ol></li></ul><h4 data-path-to-node="24"><b data-path-to-node="24" data-index-in-node="0">레몬 담금주의 효능</b></h4><p data-path-to-node="25">레몬의 구연산과 비타민 C가 숙성되면서 피로회복과 해독 작용에 도움을 줍니다. 적당량 섭취 시 식욕을 돋우고 소화를 촉진하며, 특히 탄산수나 토닉워터에 희석하여 마시면 청량한 음료로 즐길 수 있습니다.</p><p data-path-to-node="26"><b data-path-to-node="26" data-index-in-node="0">주의사항:</b> 직접 담근 술이라도 과도한 음주는 건강에 해로우므로 적정량을 즐기는 것이 중요합니다.</p><hr data-path-to-node="27"><h3 data-path-to-node="28"><b data-path-to-node="28" data-index-in-node="0">관련 </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://i.ytimg.com/vi/t1C2RE7YiJQ/maxresdefault.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" 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