|
|
發表於 2007-2-12 13:54:01
|
顯示全部樓層
quote from someone else.... (bbs.ntu.edu.tw)
原帖由 primay 於 2007-2-12 12:57 發表
真的嗎？？？
大姊！！！
教一下
真的
我哈很久了
大姊
大姊~~~
大姊~~~~~
Red are notes from me..... :=)
leave (leave) via BBS mail gateway
Subject: "酸白菜"作法大公開!! Here (轉寄) (fwd)
Date: Fri Jan 10 16:40:25 1997
To: Cookclub
看到有這麼多人對酸菜白肉火鍋有興趣,那我就把家裡的食譜公開,
以饗讀者!!
準備材料:
經過霜的山東大白菜(一棵約四~~六斤),大水缸一口 - Can use big glass ball or salat ball
,大而扁的石頭數顆 - I use the bottle of mineral water, full of waters(because they need to be heavy)
生水(井水最佳) - m... I used to water which boiled the 白菜
作法:
燒一大鍋水,鍋的大小以一次可放入一棵白菜為度!! ( Not important.. u can cutr the 白菜 in to half
白菜不需清洗,(Normally I buy Bio product and wash it outside....)整棵放入燒開的水中燙熟;燙到外層的葉片軟熟即可(外熟內生)-> 內生 is important!!!
取出,晾涼!!Not important..
大缸洗淨(陶缸最佳,至不濟可用塑膠水缸代替),將涼透的白菜原
依圓心順序排入(Not important, but one need to be after the other... try to reduce the air between)
一層一層排完後,壓上洗乾淨的大石頭(要能壓住大部份的菜)!!
注入生水(normally i use 燙白菜的水)蓋過石頭,加蓋 => important thing is, avoid the air!!! and all the equipments need to be clean and NO FAT!!!
;約兩週左右,有酸味產生即成!! =>Suggest to put it outside (ie. balcony) and my mon's suggestion is, start to make it when the temperature is below 15 degree....
It takes longer when it is colder.....from 2-4 weeks...
料理方式:
除了一般的火鍋之外,以雞湯為底,加上凍豆腐,綠豆丸子,豆腐丸子
甚至一般的火鍋料作成大鍋菜也非常好吃!!
其它:
1.醃製時不可加鹽<= this is important!!!,否則會一味死鹹,奪去酸白菜本身的鮮美!!
2.好的酸白菜呈微黃,久煮也不會爛成一團,酸度會隨煮的時間增加 This is wrong...
3.醃製時間不宜過長,否則會爛掉!!
4.烹調之前要先用水沖去黏液,擠乾,口感才好!!
Have fun!
:slA12z5:
[ 本帖最後由 catwyc 於 2007-2-12 14:54 編輯 ] |
評分
-
查看全部評分
|
樓主
