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一、选菜和预处理选色泽鲜艳,无病虫危害,嫩绿的新鲜白菜,去根后竖切至白菜的三分之一处,用手轻轻将白菜分开。2-5公斤的分成两半,5公斤以上分成4半。然后放入容器中,均匀地撒上大海盐。上面用平板压住,使其盐渍均匀。6小时后上下翻动一次,再过6小时,使用清水冲洗,冲净的白菜倒放在凉菜网上自然控水4小时备用。二、配制调料将小葱斜切成丝状,洋葱切成丝状,去皮生姜、大蒜捣碎成泥,韭菜切成1-2厘米小段,白萝卜切成细丝。将以上调料在容器中混匀,把稀糊状的熟面粉加入,然后放入适量的辣椒面、虾油、虾酱,搅匀压实3-5分钟。三、泡菜制作
First, choose vegetables and pre-selection bright color, no harm to pests, fresh green cabbage, go to the root cut vertically to the third of the cabbage, gently separate the cabbage by hand. 2-5 kilograms are divided into two halves, and more than 5 kilograms are divided into 4 halves. Then put it in a container and sprinkle it with sea salt evenly. Press it with a flat plate to make it evenly salted. Turn it up and down 6 hours later. After 6 hours, rinse with clean water. Pour the washed cabbage on the cool dish and naturally control the water for 4 hours. Second, the preparation of spices will be scallion oblique cut into filamentous, onion cut into filamentous, peeled ginger, garlic chopped into mud, leeks cut into small pieces of 1-2 cm, white radish cut into filaments. Mix the above seasoning in the container, add the thin paste of cooked flour, and then put the appropriate amount of chili noodles, shrimp sauce, shrimp paste, stir and compact for 3-5 minutes. Third, pickle production