I snacked on these when I was a kid. I had no idea then that the black color is not due to being preserved in soy sauce. I also didn't realize they are now so precious. Taiwanese speaks very funny, with a mix of Fujianese and Mandarin. I can make out some of the conversations.
郷下人情味濃厚老實而工作也很辛苦,我也出生鄉下種田甘蔗sweet potato’s,所以我很了解他們的工作👍👏,很值得敬佩
我家有一甕缸裝的菜脯已經醃了68年了
請問老師:陳年蘿蔔乾怎麼料理?有哪些功效?謝謝您🙏
如果不是老板娘太小氣,我不會說出來,自己吃的話,洗一洗,葉子切掉,皮去掉,切塊再醃,原因人不吃土,人吃到土會拉肚子,有些人吃菜脯會拉肚子,就是這樣來的。鹽巴大約沒教錯,切塊後不用搓菜頭,排列用千千吃水餃的方式,再一層層疊疊撒鹽,蓋好布再壓石頭。還有現代人,慢慢的流行養生之道,這重鹽巴的食品少吃,如(破布子)之類也可以這麼醃。覺得最難醃肉吧!豬腿就算用定的,洗切多要功夫,外加材料不是只有鹽巴。
從小看奶奶每年做,真的不削皮,皮有營養成分削掉可惜,要先用鹽去澀水,曬一天再放缸裡醃漬。
菜脯沒人在去皮的
I snacked on these when I was a kid. I had no idea then that the black color is not due to being preserved in soy sauce. I also didn't realize they are now so precious. Taiwanese speaks very funny, with a mix of Fujianese and Mandarin. I can make out some of the conversations.
:0
真正的老菜脯越來越少了❤️
老菜脯需要長時間發酵,數量不多,真的很珍貴!!!
怎麼預約訂購?
給一點是代表它很珍貴。說不定人家老闆送給田哥一整塊!!!而且 太大快 鹹死!!!
阿哇哇我嗚哇嗚我娃娃屋哇嗚哇娃娃屋
嗚嗚嗚嗚屋瓦娃娃屋嗚哇嗚娃娃
每袋7-8條,第一天揉鹽三回合,每回合半小時;揉完再壓,壓完再揉。
第二天兩回合,第三天一回合,連續七天,水出盡則告成。
感謝分享!
長時間發酵手工條阿脯真的越來越少了
真的,我阿嬤家就有,真的珍貴~煮雞湯~超好喝
,
嗯,这是什么话
客家話