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自己醃:DIY醃蘿蔔乾、梅乾菜、酸白菜、筍乾、鹹豬肉34種家用做菜配料
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自己醃:DIY醃蘿蔔乾、梅乾菜、酸白菜、筍乾、鹹豬肉34種家用做菜配料 
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Item No.:274997 BKTW-0010663802
  
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RM 89.90
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RM 65.60 (USD 14.98)
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RM 24.30 (27.0%)
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ISBN: 9789869105422
Author: 徐茂揮,古麗麗
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作者:徐茂揮,古麗麗
出版社:幸福文化
出版日期:2015年02月04日
語言:繁體中文
版別:初版
装订:平裝
页数:272
印刷:全彩印刷
分級:普級
ISBN:9789869105422

內容簡介

學會基本醃漬的原則技巧,等於學會所有醃漬菜。
以天然方法醃製的做菜配料,減糖、減鹽,多了酵素,吃了更健康。






蘿蔔乾、蘿蔔絲、蘿蔔錢→蘿蔔變身各種做菜配料,提鮮必備。


酸菜、福菜、梅乾菜→芥菜的一生美味,一次學會。


酸白菜→冬天酸菜白肉火鍋的美味主角。


冬瓜綿→蒸魚少不了的提味靈魂。


筍乾→一年醃一次,四季都可以吃到筍乾燉爌肉。







“到市場買一把小芥菜,灑上定量的鹽,揉一揉至熟透,放入袋中醃製發酵兩天,就是做菜的最佳配料--雪裡紅。”跟著書中的步驟正確操作,加上適當的保存,34種天然、簡單、親手醃製的配料,適合燒成各種變化菜色,不但留住季節的美味,全年可以吃得到,也是燒菜最好的提鮮調味料,吃起來更是放心。





外面賣的醃菜都不洗?放添加劑?與其每天害怕外面買的醃菜,不如自己醃,吃的安心,又可以提鮮增味。





本書“醃漬的基本原則技巧”,讓初學者心中有一個基礎醃漬原則,只要願意動手做一學就會。有基礎的讀者一看就能與既有的技巧融會貫通,依此類推醃漬出所有做菜配料,不用再依賴其他食譜。







醃製,不再是父母長輩才會的手藝,不再是容易失敗的傳統方法。準備好食材、菜缸、鹽、封口布,就開始動手了!





本書特色
    


◆詳細的步驟全圖解,第一次醃漬就成功。


◆學會書中的<基本醃漬的原則技巧>,等於學會所有的醃漬菜,不用再依賴其他醃菜食譜。  


◆34種做菜配料,以天然古法醃製,減糖、減鹽,多了酵素,吃了更健康。   


◆不偷工,不加料的醃漬法,拒絕黑心食品上餐桌。
















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