[問題] 涼拌醃漬步驟
有個問題想請教,就是涼拌菜,裡常常會用鹽或糖做去菁。
我的理解是,當食材水分被因為滲透壓釋出時,醃料比較容易吃進去。
但看到網路上有的做完去菁的動作時,還會用清水洗食材一次。我想是怕
去菁時所使用的鹽或糖比例過高。但?這樣不就又讓食材又再次吸收水分?
想請教殺菁完,要不要清洗食材過水一次?
還是將殺菁的鹽或糖,也當作醃漬物的一部分?
--
※ 發信站: 批踢踢實業坊(ptt.cc), 來自: 60.250.103.252 (臺灣)
※ 文章網址: https://www.ptt.cc/bbs/cookclub/M.1714287299.A.DF4.html
→
04/28 15:15,
2周前
, 1F
04/28 15:15, 1F
→
04/28 15:15,
2周前
, 2F
04/28 15:15, 2F
→
04/28 15:16,
2周前
, 3F
04/28 15:16, 3F
推
04/28 16:11,
2周前
, 4F
04/28 16:11, 4F
→
04/28 16:12,
2周前
, 5F
04/28 16:12, 5F
→
04/28 16:40,
2周前
, 6F
04/28 16:40, 6F
→
04/28 16:40,
2周前
, 7F
04/28 16:40, 7F
→
04/28 16:41,
2周前
, 8F
04/28 16:41, 8F
→
04/28 16:44,
2周前
, 9F
04/28 16:44, 9F
→
04/28 16:45,
2周前
, 10F
04/28 16:45, 10F
→
04/28 16:45,
2周前
, 11F
04/28 16:45, 11F
→
04/28 16:46,
2周前
, 12F
04/28 16:46, 12F
→
04/28 17:07,
2周前
, 13F
04/28 17:07, 13F
→
04/28 17:11,
2周前
, 14F
04/28 17:11, 14F
→
04/28 17:50,
2周前
, 15F
04/28 17:50, 15F
→
04/28 17:51,
2周前
, 16F
04/28 17:51, 16F
推
04/28 18:06,
2周前
, 17F
04/28 18:06, 17F
→
04/28 18:08,
2周前
, 18F
04/28 18:08, 18F
推
04/28 21:51,
2周前
, 19F
04/28 21:51, 19F
→
04/28 23:28,
2周前
, 20F
04/28 23:28, 20F
推
04/29 16:48,
1周前
, 21F
04/29 16:48, 21F
→
04/29 16:48,
1周前
, 22F
04/29 16:48, 22F
推
04/29 16:50,
1周前
, 23F
04/29 16:50, 23F
→
04/29 16:50,
1周前
, 24F
04/29 16:50, 24F
→
04/29 17:48,
1周前
, 25F
04/29 17:48, 25F
推
04/29 18:15,
1周前
, 26F
04/29 18:15, 26F
推
04/29 22:18,
1周前
, 27F
04/29 22:18, 27F
→
04/29 22:18,
1周前
, 28F
04/29 22:18, 28F