Hwangtaekalguksu, Noodle Soup with Dried Pollack, 干明太鱼刀切面, 幹明太魚刀切麵, スケトウダラのカルグクス, 황태칼국수 Leave a comment

This dish consists of knife-cut noodles boiled with potatoes in a clam stock and topped with dried pollack. The dried pollack is shredded into pieces, soaked in water, and then squeezed to remove excess moisture, before being battered in beaten eggs and fried.

将撕细的干明太鱼浸泡在水中,挤干水分后裹上鸡蛋水油炸待用。用土豆和面粉和面做成刀切面,放入蛤蜊高汤中熬煮,最后将干明太鱼放在上面即可。

用水泡軟幹明太魚絲後擠幹水分,用雞蛋液包起來再油炸,把土豆和麵粉和在一起做成刀切麵,再用海貝湯煮熟,把油炸幹明太魚絲當菜碼跟刀切麵一起吃即可。

貝で出汁をとったスープに、じゃがいもと小麦粉で練った生地の麺を入れて煮る。最後に水で戻して細かく裂いた干しスケトウダラを、卵につけて揚げたものをのせて食べる。

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