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选择鲜嫩的青萝卜洗干净,切成1厘米厚,10厘米长的块,按每5公斤萝卜块,加入0.2公厅盐的比例,分层装入缸内。装缸的当天倒缸一次,倒缸时要用勺子把腌出来的水扬一扬,以散发热气和萝卜气,促进盐粒溶化。第二天早上再倒缸一次,然后出缸把水控净,将萝卜倒在盖帘或凉席上晾晒,等到每5公斤萝卜块晾晒至1.5公斤时即可堆积,堆后每天倒一次堆,以便散发萝卜气。堆积15天后,每5公斤腌青萝卜块加入脆胡萝卜条1公斤,掺入半两五香粉,拌匀倒入缸或坛内压实封严。成品萝卜干色泽红绿鲜明,味香柔脆。
Choose fresh green radish washed clean, cut into 1 cm thick, 10 cm long block, according to every 5 kg radish block, adding salt 0.2 ratio, layered into the cylinder. Cylinder fitted the same day pouring cylinder, inverted cylinder when using a spoon to pickle the water Yang Yang to radiate heat and radish gas, salt salt to promote melting. The next morning, pour the cylinder again, and then out of the cylinder water control net, turn the radish in the curtain or mat drying, until every 5 kg of radish block to 1.5 kilograms when drying can be stacked, In order to emit radish gas. After 15 days of accumulation, add 1 kilogram of crisp carrot for every 5 kilos of pickled green radish slices, mix half and half of the fragrant powder, and mix well into the cylinder or altar to compaction seal. Finished carrot color red and green sharp, soft and crisp flavor.