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泡菜就是将鲜菜浸泡在低浓度的盐水里,经乳酸发酵泡制成的蔬菜腌制品。朝鲜泡菜是朝鲜族爱吃的名菜,其风味独特,芳香脆嫩、咸酸辣甜,招人喜爱。它制法简单,营养丰富、取食方致,我国很多嫩脆蔬菜都可作为朝鲜泡菜的原料,所以也是我国民间最广泛,最大众化的蔬菜腌制品。朝鲜民间泡菜的几个配方 1.白菜(2公斤以下的)100棵萝卜50根食盐17公斤红辣椒粉3公斤芝麻100克梨10个虾酱或盐渍沙丁鱼2公斤芹菜2梱 芥菜2梱 去皮栗100克蒜100个鳕鱼10尾。
Kimchi is the fresh vegetables soaked in low concentrations of salt, made of lactic acid fermentation pickled vegetable pickles. Korean kimchi is a Korean favorite dishes, its unique flavor, fragrant crisp, sweet and sour salty, recruit. It is simple, nutritious, feeding Fangzhi, many of our tender and crisp vegetables can be used as raw materials for kimchi, so it is also our most extensive folk, the most popular vegetable pickled products. Korean kimchi a few recipes (1) cabbage (less than 2 kg) 50 radish 50 salt 17 kg red paprika 3 kg sesame 100 g pear 10 shrimp paste or salted sardines 2 kg celery 2 梱 mustard 2 梱 to Pi Li 100 grams of garlic 100 cod 10 tail.