Making traditional food four-color plum fruit (Tarae fruit)
I made food for my relatives and acquaintances during the holidays. Maejakgwa, a traditional Korean food, is called Maejakgwa in Chinese characters because it looks like a sparrow sitting on a plum tree, and it is called Maejakgwa, Maejabgwa, Maeyeopgwa, and Taraegwa, but it seems to be commonly known as Taraegwa I think it'll be good for refreshments or snacks for children.
6 serving
Within 60 minutes
쎄씨
Ingredients
  • Flour
    400g
  • Salt
    1t
  • ginger powder
    1T
  • Sweet pumpkin powder
    1T
  • Raspberry Wine
    1T
  • green tea powder
    1/2T
  • Water
    3~4T
  • Cooking oil
    suitably
  • pine nut
    1T
  • Sugar
    2cup
  • Water
    2.5cup
  • Honey
    3T
Cooking Steps
STEP 1/12
Add salt to flour, mix together, and place on a fine sieve
STEP 2/12
Divide 100g of sifted flour into 4 bowls, add each natural powder and knead with water.
STEP 3/12
When each dough is lumped together, put it in a plastic pack and rest in the refrigerator for 30 to 1 hour.
STEP 4/12
*Make syrup while the dough is resting in the refrigerator.
*In a thick or coated pot or pan, add sugar, honey, water, and cinnamon powder and never stir and boil until the sugar melts.
*When the syrup boils, adjust the heat and boil it in half to make it glossy
STEP 5/12
Roll the rest of the dough thinly in the refrigerator.
STEP 6/12
The thinner the dough is like paper, the prettier it is and the closer it can be fried.
Usually, it's 0.3cm thick, but I shaved it thinner.
STEP 7/12
Dough thickness 03.cm , cut into squares 5cm long and 1.5cm wide.
STEP 8/12
Put the cut into the dough and make a sheath
STEP 9/12
Push one end through the middle sheath and turn it upside down to form a tarae.
STEP 10/12
*Fry oil in a pan slowly at 140-150 degrees Celsius.
*Fry it with frying chopsticks so that it doesn't get in shape and fry it so that it doesn't burn
*Dip the fried pebbles in the syrup, take them out, and harden them.
STEP 11/12
Garnish with pine nuts.
STEP 12/12
It's perfect to serve as a refreshments
I think our traditional food is very good in shape, color, and taste.^^
Sweet and parched falcons
My eyes are happy and my mouth is happy^^
*You can make juice and knead it with various ingredients such as water for chija, water for omija, spinach juice, and ginger. *If you put the dough in, it sinks underneath, and if the dough comes up after 5 to 6 seconds, it's the right temperature. *If you fry it twice, you can taste the spicy pebbles
Kimchi Recommended recipe
  • 1
    Cold noodles radish kimchi
    4.78(37)
  • 2
    Making Tofu Kimchi with Pork Belly
    4.97(344)
  • 3
    Golden recipe for green onion kimchi. How to make green onion ki
    4.94(763)
  • 4
    Kimchi with chives
    4.97(98)
Bulgogi Recommended recipe
  • 1
    Chef Baek's bean sprout bulgogi
    4.82(104)
  • 2
    [Pork bulgogi with soy sauce]
    4.91(54)
  • 3
    In 15 minutes, bulgogi is perfect!Super simple bulgogi
    4.93(87)
  • 4
    Home-cooked meal Baek's recipe for bean sprout bulgogi with Jong
    4.76(21)