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一、玫瑰花酱。原料:鲜玫瑰花瓣500克、食盐400克、明矾5克、梅卤125克。制法:先将花瓣、明矾和70%的食盐、梅卤倒入容器中,拌匀,腌渍1天后,捞出花瓣,沥干;再将剩下的食盐和梅卤同花瓣一并倒入缸,腌渍3天后,继续加入剩下的白砂糖,搅拌均匀,进行腌渍。此间每天搅拌1次,15天即制成香味浓郁的甜玫瑰酱。二、桂花酱。桂花酱可作糕点的辅料及烹饪菜肴的调料。原料:鲜桂花500克、青梅去核盐渍后捣成梅泥400克、食盐100克、梅卤100克、明矾4克。制法:除去桂花中的叶、梗,将桂花、梅卤和粉状明矾一并倒入容器中,反复搅拌,腌渍2天后挤去水分,然后将梅泥、食盐和桂花一起
First, rose sauce. Ingredients: 500 grams of fresh rose petals, 400 grams of salt, alum 5 grams, plum brine 125 grams. Method: first petals, alum and 70% salt, plum into the container, mix well, pickled 1 day, remove the petals, drain; and then the remaining salt and plum together with the petals into After 3 days, continue to add the remaining white sugar, stir, pickled. Stir 1 time a day here, 15 days that is made of rich flavor of sweet rose sauce. Second, osmanthus sauce. Osmanthus sauce can be used as pastry accessories and cooking dishes seasoning. Raw materials: fresh sweet-scented osmanthus 500 grams, pomegranate to nuclear salt pounded into plum 400 grams, 100 grams of salt, plum halogen 100 grams, alum 4 grams. Method: Remove the sweet-scented osmanthus leaves, stems, the sweet-scented osmanthus, plum and powder alum together into the container, stirring repeatedly, pickled for 2 days and squeezed to water, and then plum, salt and osmanthus together