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一、原料选择 选择成熟适度的莴笋作为原料。 二、制胚 将新鲜莴笋洗涤干净,削去外皮。先用8波美度的食盐水等量浸泡于缸中。第二天按照缸内莴笋和盐水的总重量加入4％的食盐,第三天加入3％的食盐,第四天起逐日加入1％的食盐直至盐水浓度保持在15波美度为止,任其自然发酵两周即为盐胚。 三、脱盐 将腌好的盐胚取出,切成片状,将沸水冷却到80℃,用以浸泡莴笋片,
First, the choice of raw materials Select mature and appropriate lettuce as raw material. Second, the embryo will be fresh lettuce clean, cut the skin. First with 8 Baume degrees of salt water soaked in the tank. The next day, 4% salt was added according to the total weight of lettuce and brine in the cylinder, 3% salt was added on the third day, and 1% salt was added daily from the fourth day until the brine concentration remained at 15 Baume, Two weeks of natural fermentation is salt embryo. Third, desalination salt marinated pickles removed, cut into flakes, the boiling water cooled to 80 ℃, for soaking lettuce slices,