KOYO 식품상식

  고기
  닭고기와 새우 고르는 법
  

● 여름철의 스테미너식품인 닭고기와 새우를 고르는 방법 한가지는 닭고기는 엷은 분홍 빛이 나고 윤기가 흐르는 것이 살이 연하고,검 붉은 빛이 나는 것은 살이 질기다.그리고 백숙을 하거나 굽는 것은 2년짜리가 가장 맛이 좋다. 1년짜리는 연하기는 하지만 맛은 별로 없다. 새우는 껍질에 윤기가 있고 들어보면 탄력이 있어서 수염이 나 다리가 늘어지지 않는 것을 골라야 한다.
2002-06-21 22:24:41


   

관리자로그인~~ 전체 390개 - 현재 3/4 쪽
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