Yurinji - Making Sweet and Sour Yurinji
The weather has gotten quite chilly, hasn't it? I wanted to eat something with warm broth, but when I opened the freezer, I found that a few days ago...
The weather of the law is rice.
I wanted to eat warm noodles, but
Open the freezer room !!! !!!
I'm a yurin, so I'll make it first.
smiling
Material:
500g of chicken, 1/3 cup of green pepper, 2 squid and 2 turkey
Sauces: 4 tablespoons of prawn, 2 tablespoon of sugar, lemon juice4 tablespouse, 1 tablespoof of vinegar
sesame oil — minced garlic1BURGERY, ginger 1/2bsp, XHAN KKI059169T001X 1/2b
Chicken intake is cut into a mouth size.
I made a source of severity~~
1 tablespoon of ginger, 1 tablepoon, salt 1/2 tbsp, pedestal 1/4 tb
We will be able to keep your chickens in a single size.
I've been buried after the rusty word~~
Add 2 cups of edible oil in the hood and stirring them to the base.
I want to eat it and fried it twice ^^
waba Korean recipe note: gut~~I can't eat it. hh
The chicken is cooked in the dish, and it is eaten by squid and fried, and red pepper.
The first time you can see the sashimi of the shiitake mushroom, and the yuringi is finished.
The squid of the scallop is a great place to taste.
The taste of the crisp chicken is good and it is so delicious that the sweets are so tasty with cherished vegetables.
Withdrawal I'm not feeling ok and my hands are going to sleep
So, the rice is also eating and drinking a yuringi Hansolushi both of you and your husband eats it all in the way
About Us The taste of the sake is very delicious!
Easy to make with a good price
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I'm going to see the new dish of this weekend evening, and I'll look at it...
The first time you visit the city of Tokyo, and the second day of your trip.
Nutrition
Estimated per serving
- Calories
- 985 kcal
- Carbohydrates
- 15.5 g
- Protein
- 66 g
- Fat
- 71 g
- Sodium
- 631 mg
Values are per-serving estimates based on the original ingredient quantities and public food-composition data. Actual products, intake, and cooked weight may change them. Calculation source: 식약처·농촌진흥청 통합 식품영양성분DB(2026-07), 원문 재료량 기준 추정