1.0Marc Winerhttps://marcwiner.com/ko/Marc Winerhttps://marcwiner.com/ko/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="9QwG3PnzUN"><a href="https://marcwiner.com/ko/xiao-long-bao/">샤오롱바오(小笼汤包)</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ko/xiao-long-bao/embed/#?secret=9QwG3PnzUN" width="600" height="338" title="“샤오롱바오(小笼汤包)” — Marc Winer" data-secret="9QwG3PnzUN" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2023/02/en-tete-Xiao-long-bao-750x750.jpg600600샤오롱바오(小笼包)는 중국식 국물 만두로도 잘 알려진 딤섬의 한 종류로, 인간이 빚어낸 요리의 완성형이라 불릴 만큼 찬사를 받는 음식입니다. 전통과 섬세한 손맛이 어우러진, 진정한 미식의 보물이라 할 수 있죠.https://marcwiner.com/ko/xiao-long-bao/ko샤오룽바오중식1201513518개260 g 돼지껍데기 (2cm 폭으로 길게 자른 것)450 g 돼지뼈 (가능하면 고기가 조금 붙어 있는 것)950 ml 물2 편 생강3 쪽파 (각각 3등분한 것)1 큰술 사오싱주0.5 작은술 소금130 g 중력분90 ml 미지근한 물450 g 다진 돼지고기 (살코기 70%, 지방 30%)2 큰술 사오싱주1 작은술 소금0.5 작은술 참기름2 작은술 설탕3 작은술 연간장3 큰술 물1 꼬집 백후추0.5 큰술 생강 (다진 것)1 큰 한 줌 조각낸 젤리중국 흑식초생강 (가늘게 채 썬 것)16https://marcwiner.com/wp-content/uploads/2023/02/en-tete-Xiao-long-bao-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