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[問題] 梅漬小番茄的汁

[ cookclub ]8 留言, 推噓總分: +3

作者: damil - 發表於 2010/12/27 16:18(13年前)

1^F推eversmiling:我是用酶醋+酸梅醃的每次都會用新的醋酸度比較好掌12/27 16:20

2^F→eversmiling:握提供你參考12/27 16:21

3^F推eversmiling:桂花醋的香氣一定很棒吧! 我第一次作也擔心會不會失敗12/27 19:36

4^F→eversmiling:結果真的不難呀XDD 我看的食譜醃漬前會先川燙讓果皮12/27 19:37

5^F→eversmiling:裂開或皺縮比較好去皮。但要放涼後再加醋不然容易12/27 19:38

6^F→eversmiling:壞掉~12/27 19:38

[問題] 台式泡菜不夠酸

[ cookclub ]8 留言, 推噓總分: +5

作者: grita - 發表於 2009/04/02 12:42(15年前)

3^F推eversmiling:附近的臭豆腐泡菜中有加檸檬跟酸梅一起醃漬~參考看看04/02 14:07

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