摘要
为增加腌制瓜的品种,该文介绍了3种特色瓜的腌制方法。素火腿是选用经霜的老倭瓜,灌满陈年特抽酱油,封盖,悬挂,至次年农历4、5月份取下,入蒸笼蒸熟后切片制成,色酱红,味甘鲜美;酱姜丝癞葡萄是选用未成熟的癞葡萄经切制、热烫、腌制、加生姜丝压卤、香液浸渍、酱渍和翻袋等工序制成的,色泽金黄或酱红,嫩脆鲜甜,香气独特;酱瓠瓜是将嫩瓠瓜清洗后,经腌渍、压卤、酱渍和翻缸等工序制成的,呈酱红或金黄色,酱香浓郁,鲜甜嫩脆。
In order to widen the variety of prickled melons, three special melons＂ pickling methods are introduced. Old frost - beaten summer squashes are stuffed with superior black soy sauce and hung for dry until next lunar April and May. After deeply braised, summer squashes are sliced up, and then vegetarian hams are produced. With a dark red color, it tastes sweet and delicious. Green bitter gourds are cut and quickly boiled, and then pickled with shredded ginger, flavor liquid and soy sauce. After being bag overturned, pickled bitter gourd with shredded ginger is produced. Tender calabash gourds are first cleaned. Then after being pickled, sauced and overturned, pickled calabash gourds are produced. With a golden yellow or dark red color, both of them taste tender, crisp, sweet and give off a special flavor.
出处
《江苏调味副食品》
2006年第6期33-34,共2页
Jiangsu Condiment and Subsidiary Food
关键词
倭瓜
癞葡萄
瓠瓜
腌制
summer squash
bitter gourd
calabash gourd
pickling
