고려홍삼절편

<TABLE borderColor=#ff6600 borderColorDark=#ff9966 width=864 align=center borderColorLight=#ff9933 border=3> <TBODY> <TR> <TD width=854> <IMG height=575 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fphc5936.filelink.cafe24.com%2Fredhong%2Fredhong.jpg" width=845 border=0></TD></TR></TBODY></TABLE>   <TABLE borderColor=red borderColorDark=#ff9900 width=850 align=center borderColorLight=#ff6600 border=3> <TBODY> <TR> <TD width=847 colSpan=3>   <IMG height=120 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fphc5936.filelink.cafe24.com%2Fredhong%2Fhendhong.gif" width=850 border=0></TD></TR> <TR> <TD width=277>   <IMG height=195 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fphc5936.filelink.cafe24.com%2Fredhong%2F11.jpg" width=260 border=0></TD> <TD width=278>   <IMG height=195 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fphc5936.filelink.cafe24.com%2Fredhong%2F22.jpg" width=260 border=0></TD> <TD width=279>   <IMG height=195 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fphc5936.filelink.cafe24.com%2Fredhong%2F33.jpg" width=260 border=0></TD></TR> <TR> <TD width=277 height=31>  1.홍삼정과만들기 = 수삼의껍질     (삼피)를벗기고 있는과정 </TD> <TD width=278 height=31>  2. 1차조림과정전에 당침이 잘되게 침을     놓고있는 과정, 정과만들기의 과정은     사람이 손수 해야하는작업입니다</TD> <TD width=279 height=31>    3.세척후절편모양으로 절단하고       있는모습 </TD></TR> <TR> <TD width=277>   <IMG height=195 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fphc5936.filelink.cafe24.com%2Fredhong%2F4.jpg" width=260 border=0></TD> <TD width=278>   <IMG height=195 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fphc5936.filelink.cafe24.com%2Fredhong%2F5.jpg" width=260 border=0></TD> <TD width=279>   <IMG height=195 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fphc5936.filelink.cafe24.com%2Fredhong%2F6.jpg" width=260 border=0></TD></TR> <TR> <TD width=277>  4. 절편삼당침하기전에 손질한사진</TD> <TD width=278>  5. 당침하기전에 가지런히     정리하는 사진</TD> <TD width=279>  6.1차조립입니다.조림과정은 1-3차까지     하고 조림과정은 시간과 빛깔.쫄깃거림을     좌우하는것이구 기술적인 노하우라 조림과     정을  절대로 공개하지 않고있습니다.</TD></TR> <TR> <TD width=277>   <IMG height=195 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fphc5936.filelink.cafe24.com%2Fredhong%2F7.jpg" width=260 border=0></TD> <TD width=278>   <IMG height=204 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fphc5936.filelink.cafe24.com%2Fredhong%2F8.jpg" width=260 border=0></TD> <TD width=279>   <IMG height=215 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fphc5936.filelink.cafe24.com%2Fredhong%2F9.jpg" width=260 border=0></TD></TR> <TR> <TD width=277>  7. 절편을 만들고 건조하는사진입니다.     여러번의 조림과정이 끝나고 포장하기전의     맛깔나는 철이네 홍삼절편입니다.</TD> <TD width=278>  8. 20g씩소포장되어서 보관과 드시     기에 아주간편한것이특징입니다</TD> <TD width=279>  9.철이네고려홍삼절편 == 완성</TD></TR></TBODY></TABLE>   <XSCRIPT language=xxxxxxxxxxjavascript src="http://www.esellers.co.kr/gallery.es?id=1738 "></XSCRIPT> <철이네식품의 제품2개이상 구입시 무조건 무료배송해드려요>   <XSCRIPT language=xxxxxxxxxxjavascript src="http://www.esellers.co.kr/counter.es?id=phc5936"></XSCRIPT>