Hwangtae-jjim, Braised Dried Pollack, 炖干明太鱼, 燉幹明太魚, 干しスケトウダラの蒸し物, 황태찜 Leave a comment

Presoaked hwangtae (dried pollack) braised with a soy sauce-based sauce or a gochujang (red chili paste)-based sauce, hwangtaejjim is characterized by the chewy texture of the fish meat and spicy yet savory sauce.

明太鱼用冷水泡发后,用酱油或辣椒酱调味,再放入锅中炖煮即可。明太鱼特有的鲜美味道,加上香辣爽口的口感,肉质劲道有嚼劲。

先將幹明太魚在水中發泡之後,再用醬油或辣醬進行調味燉製即可。它散發著明太魚所特有的味道,味道香辣,富有彈性。

水で戻した干しスケトウダラに醤油ベースのたれやコチュジャンベースのたれで味をつけて火を通した蒸し物。スケトウダラ特有の風味と辛いが香りがあり、歯ごたえもある。

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