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우지라면 (삼양 1963)
삼양 1963에서 재출시된 36년 전통의 우지라면을 집에서도 간편하게 끓이는 방법을 소개합니다. 튀김 면 특유의 고소함과 우지(우유) 베이스 국물의 깊은 맛을 살리기 위해 물, 액상 수프, 파·배추·홍고추 등 신선한 채소와 계란을 마지막에 넣어 부드럽고 얼큰한 한 그릇을 완성합니다.
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Cost Breakdown
Critical Success Points
- • 물 끓이기 단계에서 물이 완전히 끓어야 면이 고르게 익는다.
- • 면과 액상 수프를 넣고 정확히 4분간 끓여야 면이 퍼지지 않는다.
- • 채소와 계란은 마지막에 넣어야 식감과 풍미가 살아난다.
Safety Warnings
- • 끓는 물을 다룰 때 화상에 주의하세요.
- • 가스레인지 사용 시 불을 확인하고 사용 후 반드시 끄세요.
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