KOYO 식품상식

  채소
  김장 파 고르는 법
  

● 파는 쪽파를 고르는데 줄기가 싱싱하고 줄기가 길지 않은 것이 좋 다. 쪽파는 머리 부분이 통통하고 둥근 것이 좋은데 가는 것보다 통통한 것이 파 특유의 맛을 제대로 낸다. 굵은 대파는 물이 많고 끈적거려 김치를 미끈미끈하게 하므로 사용하지 않는 것이 좋다.
2002-06-21 22:40:12


   

관리자로그인~~ 전체 390개 - 현재 3/4 쪽
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젓갈
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고기
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생선
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과일
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과일
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과일
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과일
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근채소
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운영자
2002-06-21
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봄야채
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생선
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효소
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고기
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소스
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해조류
2002-06-21
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2002-06-21
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마른생선
2002-06-21
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열대과일
2002-06-21
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2002-06-21
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고기
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봄야채
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해조류
2002-06-21
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열매채소
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생선
2002-06-21
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조개
2002-06-21
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2006-09-26
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첨부화일 : 1 ( Bytes)
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첨부화일 : 1 ( Bytes)
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df
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df
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125.131.25.760
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첨부화일 : 1 ( Bytes)
125.131.25.182
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열대과일
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감미료
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향신료
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조개
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서양야채
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식용유
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중국장
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과일
2002-06-21
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해조가공품
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단백질
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향신료
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국수
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생선
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마른채소
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서양야채
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감미료
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서양야채
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