KOYO 식품상식

  묵
  청포묵
  

1. 청포묵은 녹두묵이며 녹두를 맷돌에 한번 타서 물에 담가 하룻밤 동안 불려 껍질을 제거한 후, 맷돌이나 믹서에 갈고 베주머니나 고운 겹체로 걸러 가라앉혔다가 웃물을 따라내고 밑에 가라앉은 앙금으로 쑨다. 솥에 물을 먼저 붓고 끓이다가 앙금을 잘 풀어서 풀쑤는 것처럼 주걱으로 저으면서 끓는 물에 부어 한참 끓인 후, 된 죽만큼 엉기면 적당한 그릇에 퍼서 굳히면 된다. 이를 청포(淸泡)라고도 한다.
2002-06-21 20:58:39


   

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