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당근꽃을 넣어 더 화려하게 돼지갈비찜을
만들어봤어요~~
갈비를 익혀서 간장을 넣으면 질기지않게 만들수있고
갈비를 익힐 때에도 센불보다는 중간불에서 은근히 익혀주시는게 좋아요^^
간장도 처음부터 많이 넣지 않고 두번에 나누어 넣어주시면 실패없이 만드실 수 있습니다.
양파와 배를 갈아서 넣으면 더 좋은데
요번에는 당근꽃이 들어간 만큼 양념이 깔끔해 보이려고 기본 양념으로만 만들었어요.
부재료는 좋아하는 재료로 원하는 만큼 넣어주세요.
I made braised pork ribs with carrot flowers.~~
If you cook galbi and add soy sauce, it won't be tough.
When cooking ribs, it's better to cook them on medium heat rather than high.^^
If you don't put too much soy sauce from the beginning but put it in twice, you can make it without failure.
It'd be better if we ground onions and pears.
This time, I only made the basic sauce to make the sauce look neat as the carrot flower is in it.
Please add as much of the ingredients as you want.
재료 Material
돼지갈비
데칠 때 월계수잎, 통후추
2 kg of pork ribs
bay leaf, whole pepper when blanching
1차 The first
물1리터, 흑설탕 6큰술, 맛술 6큰술, 후춧가루
1 liter of water, 6 tablespoons of brown sugar, 6 tablespoons of cooking wine, and ground pepper
2차 Secondary
간장8큰술, 통마늘 8톨, 생강가루 반작은술, 무
8 tablespoons soy sauce, 8 tablespoons whole garlic, 1/2 teaspoon ginger powder, radish
3차 tertiary
당근, 표고버섯, 양파, 대파, 건고추
간장2큰술, 조청(황물엿)2큰술, 참기름 3큰술
오이
Carrot, shiitake, onion, green onion, dried red pepper
2 tablespoons soy sauce, 2 tablespoons syrup, 3 tablespoons sesame oil
Cucumber