1.0Marc Winerhttps://marcwiner.com/ko/Marc Winerhttps://marcwiner.com/ko/author/admin2823/셩젠바오: 프라이팬에서 완성하는 중국식 브리오슈rich600338<blockquote class="wp-embedded-content" data-secret="Q67Pa4r91d"><a href="https://marcwiner.com/ko/sheng-jian-bao/">셩젠바오: 프라이팬에서 완성하는 중국식 브리오슈</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ko/sheng-jian-bao/embed/#?secret=Q67Pa4r91d" width="600" height="338" title="“셩젠바오: 프라이팬에서 완성하는 중국식 브리오슈” — Marc Winer" data-secret="Q67Pa4r91d" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2021/04/Sheng-Jian-bao-en-tete-vrai-750x563.jpg600450정통 셩젠바오 레시피로 집에서 즐기는 상하이 길거리 음식https://marcwiner.com/ko/sheng-jian-bao/ko셩젠바오: 상하이식 군만두중식8015956바오100 g 돼지껍데기400 ml 물1 생강 한 작은 조각2 대파2 꼬집 소금1 꼬집 글루탐산나트륨(선택)400 g 중력분2 g 드라이이스트230 ml 깨끗한 물1 티스푼 설탕300 g 돼지고기 다진 것200 g 돼지껍데기 젤리1 큰술 다진 대파1 티스푼 다진 생강(곱게)150 ml 물1.5 티스푼 소금2 티스푼 설탕1 큰술 참기름1 큰술 샤오싱주2 티스푼 옥수수전분1 티스푼 화자오(꽃산초) 알갱이검은깨다진 대파31https://marcwiner.com/wp-content/uploads/2021/04/Sheng-Jian-bao-en-tete-vrai-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400