Doraji Jeonggwa, Candied Balloon Flower Roots, Braised Bellflower Root in Sweet Sauce, 桔梗蜜饯, トラジ・ジョングァ, 桔梗根の蜜菓子, 도라지정과 Leave a comment

Boiled and peeled bellflower root simmered in sugar syrup, coated with a honey glaze, and cooled.
 将一整根桔梗煮至熟透,去皮后用白糖水慢慢熬煮,最后放入蜂蜜使之变得光泽黏稠,冷却后即可食用。
 把整個桔梗煮透並薄好皮,用糖水熬煮,差不多好的時候加點蜂蜜以增色,然後晾涼。
 桔梗の根を火が通るまでじっくり茹でる。皮をむいて砂糖のシロップで煮詰める。完全に煮詰まったころ、蜂蜜を入れてテリを出す。

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