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每到深秋,一些农家就会腌制一些蔬菜贮藏起来,用以补充冬季蔬菜淡季之不足。腌菜制作简便、经济实惠、解腻开胃,很受人们的喜爱。辣白菜特点:酸甜咸辣、清爽适口。由于白菜质嫩水分多,一般不宜久藏,故应随吃随腌。用料:白菜2斤,豆油25克,食盐、白糖、白醋、酱油、味精、香菜、大葱、鲜姜、干红辣椒、清水各适量。制作:1先将白菜去根及老叶,洗净后切成4瓣放到腌菜的小坛内,分层撒盐。放好后,上面洒入少量清水,用手压紧,然后再在上面压上石头,腌四五天后即可捞出,沥去水分,切成长条放入盆中。
Every late autumn, some farmers will pickle up some vegetables for storage to supplement the lack of winter vegetables in the off-season. Pickles production simple, affordable, solution tired appetizer, very popular with people’s favorite. Spicy cabbage features: sweet and sour, refreshing palatability. Due to the quality of cabbage tender water, generally should not be long possession, it should be accompanied with the pickled salted. Ingredients: 2 pounds of cabbage, 25 grams of soybean oil, salt, sugar, white vinegar, soy sauce, MSG, parsley, green onions, fresh ginger, dried red peppers, water, the right amount. Production: 1 first cabbage to the roots and the old leaves, washed into 4 into the small altar pickles, salt spray layered. Put it aside, sprinkle a small amount of water above, hand squeeze, and then pressed on the stone above, pickled four or five days after the fish out, drain to the water, cut into strips into the basin.