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@winner_yaksa: 다이어트중이라면 이렇게 먹기

위너약사
위너약사
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Region: KR
Sunday 20 July 2025 00:16:39 GMT
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Comments

ahshhdhdhdhdisiwiisieiwk
이세상נн :
우웅우웅 시러 다 먹을거양
2025-07-22 01:02:18
107
kkmm3333
팩트폭격기 (논점흐릴시 답안해줌) :
알아서 먹을께요
2025-07-20 04:50:29
18
winner_yaksa
위너약사 :
스크램블에그는 오일을 적게, 또는 안써도되며 계란을 저으며 빠르게 익히는 방식이기 때문에 기름이 머물틈이 적어 계란후라이보다 기름흡수율이 적습니다. ❗️식품의약품안전처, 식품영양성분DB 2019.10.02 에 따르면 100g당 스크램블에그, 계란후라이 순 칼로리(kcal): 149, 199 지방(g): 10.98, 13.46
2025-07-20 05:34:51
7
anytime7082
anytime7082 :
후라이랑 스크램블 차이가 어떻게 난다는거에요 ?? 진심궁금..
2025-07-20 05:11:06
40
_strawberry.syrup0
★ :
삶은 닭은어때요
2025-07-20 07:14:37
1
arry091110
S :
스크램블이랑 후라이랑 머가 다른거임??
2025-07-20 08:15:48
28
apple.user372229
다이어트 같이할사람 :
계란찜은요?
2025-07-20 14:35:08
1
1_new.g
_ :
후라이 할때 오일 안쓰는데 그럼 상관없는건가요
2025-07-20 10:20:23
1
hyunmo1117
Hyun_mo1117 :
똑같은 계란 아님?
2025-07-21 16:50:23
2
_y.xr1z
lnstagram사용자 :
삶은달걀 노른자 먹어도 돼요?ㅠㅠ답 빨리 부탁드려요ㅠ
2025-07-23 02:59:58
2
bwjsvruehej
. :
삶은감자에 마요네즈 뿌려먹으면..
2025-07-21 13:45:13
2
oki_vvv
ilillilll :
후라이가 왜지???
2025-07-20 15:02:50
1
user43544692174595
얼렁뚱땡이 :
반숙은요?
2025-07-20 07:16:51
2
ahbokado
뭐여 :
후라이는 먹고싶은데 기름은 빼고싶어서 그냥 코팅팬에 기름 없이 굽는중..
2025-07-20 08:47:45
2
ssssj88888
🦋 :
계란후라이랑 스크램블이랑 다른게 이해가 안가네 똑같이 식용유 계란후라이 들어갈텐데..
2025-07-22 00:32:19
4
userwsauw68khi
userwsauw68khi :
다이어트가 이래서 힘든겨 난매일 삶은달걀의 흰자만 6개 먹는중 ㅠㅠ 맛없어
2025-07-20 06:00:20
3
zhyun___
. :
미친 계란후라이 항상 해서 먹었는데..
2025-07-20 10:53:15
1
user2868817249676
이채식 :
딱 잡아줘서 좋네요 !
2025-07-20 01:41:46
1
asdf12jiwon
김지원 :
다 삶은걸 먹으라는거야 알겠쥐!
2025-07-21 08:21:33
1
nmw8818
초심 :
땡큐
2025-07-20 04:51:03
1
howa.ho.wa
호와호와 :
나안좋은것만줄줄먹고있음
2025-07-24 08:49:45
1
nrcvxz
. :
그냥 먹는게 최고야
2025-07-28 13:08:59
0
user8140002702344
마늘러버 :
걍 위너약사가 최고야!
2025-07-20 10:01:30
1
impou
포우 :
근데 삶은계랑이랑 구운계란하고 다른가여
2025-07-20 15:31:02
1
beaniehead0818
이승주 :
최고야가 중독성있다
2025-07-20 04:51:52
1
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Crispy Chicken with Toasted Rice and Chili #cooking #chicken #food #EasyRecipe #crispychicken #friedchicken Ingredients: 2 boneless chicken thighs, cut into bite-sized pieces 2 tbsp soy sauce (for marinade) 1 tsp fish sauce (optional, for marinade) 1 tsp sugar (optional, for marinade) 1 tbsp corn starch (for marinade) 1/2 cup potato starch (for coating) 1 tbsp uncooked rice (feel free to toast more if desired) 1 lime, juiced 1 tbsp soy sauce (for mixing) 1 tbsp chili flakes (adjust to taste) 1 shallot, thinly sliced Fresh coriander, chopped Cooked rice, for serving 1 cucumber, sliced, for serving Oil, for frying Instructions: Marinate the Chicken: In a bowl, combine the chicken pieces with 2 tbsp soy sauce, 1 tsp fish sauce, 1 tsp sugar, and 1 tbsp corn starch. Mix well to coat the chicken evenly. Let it marinate for at least 15-20 minutes. Prepare the Coating: 2. After marinating, coat the chicken pieces in potato starch, ensuring they are evenly covered. Shake off any excess starch. Fry the Chicken: 3. Heat oil in a deep pan or fryer over medium-high heat. 4. Once the oil is hot, carefully add the chicken pieces in batches and fry until they are golden brown and crispy. Remove and drain on paper towels. Toast and Grind the Rice: 5. In a dry pan, toast 1 tbsp of uncooked rice (or more if desired) over medium heat until it turns golden brown and fragrant. Stir constantly to avoid burning. 6. Once toasted, allow the rice to cool slightly, then grind it into a coarse powder using a mortar and pestle or a spice grinder. Mix the Chicken: 7. In a large bowl, combine the crispy chicken pieces with 1 tbsp soy sauce, the juice of 1 lime, 1 tbsp chili flakes, the toasted rice powder, the sliced shallot, and chopped coriander. Toss everything together until well mixed. Serve: 8. Serve the crispy chicken mixture over a bed of steamed rice, garnished with cucumber slices. Enjoy your flavorful crispy chicken with toasted rice and chili!
Crispy Chicken with Toasted Rice and Chili #cooking #chicken #food #EasyRecipe #crispychicken #friedchicken Ingredients: 2 boneless chicken thighs, cut into bite-sized pieces 2 tbsp soy sauce (for marinade) 1 tsp fish sauce (optional, for marinade) 1 tsp sugar (optional, for marinade) 1 tbsp corn starch (for marinade) 1/2 cup potato starch (for coating) 1 tbsp uncooked rice (feel free to toast more if desired) 1 lime, juiced 1 tbsp soy sauce (for mixing) 1 tbsp chili flakes (adjust to taste) 1 shallot, thinly sliced Fresh coriander, chopped Cooked rice, for serving 1 cucumber, sliced, for serving Oil, for frying Instructions: Marinate the Chicken: In a bowl, combine the chicken pieces with 2 tbsp soy sauce, 1 tsp fish sauce, 1 tsp sugar, and 1 tbsp corn starch. Mix well to coat the chicken evenly. Let it marinate for at least 15-20 minutes. Prepare the Coating: 2. After marinating, coat the chicken pieces in potato starch, ensuring they are evenly covered. Shake off any excess starch. Fry the Chicken: 3. Heat oil in a deep pan or fryer over medium-high heat. 4. Once the oil is hot, carefully add the chicken pieces in batches and fry until they are golden brown and crispy. Remove and drain on paper towels. Toast and Grind the Rice: 5. In a dry pan, toast 1 tbsp of uncooked rice (or more if desired) over medium heat until it turns golden brown and fragrant. Stir constantly to avoid burning. 6. Once toasted, allow the rice to cool slightly, then grind it into a coarse powder using a mortar and pestle or a spice grinder. Mix the Chicken: 7. In a large bowl, combine the crispy chicken pieces with 1 tbsp soy sauce, the juice of 1 lime, 1 tbsp chili flakes, the toasted rice powder, the sliced shallot, and chopped coriander. Toss everything together until well mixed. Serve: 8. Serve the crispy chicken mixture over a bed of steamed rice, garnished with cucumber slices. Enjoy your flavorful crispy chicken with toasted rice and chili!


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