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小莱腌制也是一门学问.方法掌握得当,就能美味可口,否则,入坛子后就腐烂,就要造成浪费.下面结合本人家庭腌菜的体会介绍给读者可供参考.一、质量要求:对要腌制的蔬菜,外形要精选出来、茁壮丰满,保持鲜菜色泽;蔬菜的成熟程度在70—80%为佳,并尽量缩短从收获到腌制的时间,以防过熟变软.二、卫生要求:腌制用水要清洁,否则会引起腌菜腐败.腌菜的盐水要经煮沸、晾凉后再用.三、盐、水用量要适应:菜的腌制一般分为干腌和水腌法.凡是含水份较多的菜,可采用干腌法,即放一层原料撒一层盐,层层压
Small Lai is also a knowledge of pickled. Method properly grasp, you can delicious, otherwise, after the decay of the jar, it is necessary to create waste. The following combination of my family pickles introduced to readers for reference. : To marinated vegetables, the shape to be selected out, robust plump, to maintain fresh vegetables; vegetables maturity of 70-80% is better, and try to shorten the time from harvest to pickling, to prevent over-cooked Soft. Second, the health requirements: pickled water to be clean, otherwise it will cause pickles corruption. Pickled brine to boil, let cool and then use. Third, salt, water consumption to adapt to: Dry pickled and pickled water.Any more water-containing dishes, can be dried and pickled, that is, put a layer of raw material spread a layer of salt, laminated