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在中餐烹饪中,腌也是一道重要的加工工序,可是这在不少人的眼里,却存在着某些误区,比如把腌料的作用与原料致嫩完全等同起来,其实腌料的作用还有很多,如去异、增香、改善原料的性状等等。那么我们应该怎样去腌制不同的原料,以及在腌制过程中应该注意哪些方面呢?本期“厨艺讲坛”正是应读者朋友的这些要求,才采用问答的形式推出了下面的腌料篇。厨艺讲坛,欢迎厨界朋友共同参与。电话:(028)86696327 86693699手机短信号码:13688480973
In Chinese cooking, pickled is also an important processing process, but in many people’s eyes, but there are some misunderstandings, such as the role of marinade and raw materials are exactly the same tender, in fact, the role of marinade also There are many, such as different, incense, improve the properties of raw materials and so on. So how should we marinate different raw materials, and in the process of curing should pay attention to what? This issue “cooking forum ” It is readers of these requirements, only in the form of question and answer introduced the following Marinade articles. Cooking art forum, welcome friends in the kitchen sector to participate. Tel: (028) 86696327 86693699 SMS number: 13688480973