Deulkkaesujebi, Hand-pulled Dough in Perilla Seed Soup, 紫苏籽面片汤, 紫蘇籽面片湯, , エゴマすいとん, 들깨수제비 Leave a comment

This delicacy is prepared by boiling hand-torn flour dough in chicken or anchovy broth with perilla seed paste. The savory taste of the perilla seeds is a perfect match for the chewy texture of the hand-torn dough.

用鸡汤或鳀鱼熬成高汤,加入紫苏籽榨的汁一起煮开,然后放入面片煮熟即可。紫苏籽香醇的味道和面条劲道的口感相得益彰,十分美味。

雞湯和鯷魚湯裡放入紫蘇籽汁一起煮開,然後放入麵片煮熟。紫蘇籽的香味與勁道的麵片融合在一起非常美味。

鶏肉や煮干しの出し汁にエゴマの汁を入れて煮込み、そこにすいとんをくっつかないように入れて煮込んだ料理。エゴマの香ばしさとすいとんの食感が相性抜群の一品。

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