论文部分内容阅读
(一)原料 洋白菜300克,国光苹果1个,胡萝卜1根,干辣椒2个,精盐5克,白醋15克。 (二)制作方法 1.将洋白菜冲洗干净。胡萝卜刷洗干净。 2.将洗净的洋白菜和胡萝卜放在沸水锅中烫一下,捞出浸凉水内冷却,取出沥干水。洋白菜切成菱形片;胡萝卜切成斜方片,放在盘中。 3.将国光苹果去皮,切成薄片,浸在淡盐水内。 4.干辣椒洗净,去蒂,放在锅内加少许冷水煮沸10分钟,滤去辣椒及其籽。将苹果片捞出浸入辣椒水内,再加入白醋和盐,晾凉后将洋白菜和胡萝卜片浸泡在辣椒水中,放在冰箱中腌渍20小时后食用。 (三)附注 酸辣程度可根据各人口味随意调节,如爱吃甜者,可加入适量白糖。
(A) raw cabbage 300 grams, a Guoguang apple, a carrot, dried chili 2, 5 grams of salt, 15 grams of white vinegar. (B) production methods 1. cabbage rinse. Carrot brush clean. 2. The washed cabbage and carrots on the boiling pot in the hot, remove and dip cool water cooling, remove drained water. Cabbage cut into diamond slices; carrot cut into diagonal slices, on the plate. 3. Guoguang apple peeled, cut into thin slices, immersed in salt water. 4. Dried peppers washed, pedicured, placed in the pot with a little cold water to boil for 10 minutes, filtered off the pepper and its seeds. Remove the apple slices immersed in pepper water, then add white vinegar and salt, let cool after the cabbage and carrot slices soaked in pepper water, pickled in the refrigerator for 20 hours after consumption. (C) Note: The degree of hot and sour can be adjusted according to taste of each person, such as love sweet, add the right amount of sugar.