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腌菜的制作要点,就是在烹调前先用酱油、醋、白糖、盐等调味料将原料浸渍,这在蔬菜不很丰富的冬季,大受人们的欢迎。腌菜的时间,快则十几分钟,慢则两三天。由于腌渍的原料一般都含有酸性物质,因此不能使用金属容器盛装,以免原料在这样的容器中产生氧化、侵蚀作用。腌菜用的器皿在用前必须清洗干净,并控干水分后才可使用。容器内也不能有油渍。腌菜的过程中,最好不要轻易打开封口,以免空气中的微生物进入到腌渍原料的容器之中。容器在开封以后,要用干净的筷子取用,以避免污染。此外,用腌渍好的蔬菜再加工成新的菜肴,味道也很独特,比如用腌好的小黄瓜与鸡肉同烹,腌尖辣椒与肉片同烹等。
Pickles production points, that is, before cooking with soy sauce, vinegar, sugar, salt and other spices will be raw materials impregnated, which is not very rich in vegetables in winter, greatly welcomed by people. Pickles time, fast ten minutes, slow two or three days. As the pickled raw materials generally contain acidic substances, it can not be used metal containers, in order to avoid raw materials in such containers produce oxidation, erosion. The pickles must be cleaned before use, and must be kept dry before use. The container can not have grease. Pickles in the process, it is best not to open the seal easily, so that airborne microorganisms into the pickled raw materials into the container. After opening the container, use clean chopsticks to avoid contamination. In addition, the use of pickled vegetables and then processed into new dishes, the taste is very unique, such as marinated cucumber and chicken with the same cooking, pickled spicy pepper and meat with cooking.