【 居家小菜黃金泡菜 】送禮自用兩相宜 |
黃金泡菜難度不算高
賣相討喜人人愛
送禮自用兩相宜
是隨時都能拿上檯面的小菜
把握幾個要點
大白菜殺菁跑水脫水
醬汁乳化
吃起來才會脆口
不會覺得水水的
片中比例酸甜度可以自行增減
注意醋比例越高會影響成品濃稠度
今天用的是山東大白菜
但其實大白菜品種不拘
甚至高麗菜 白蘿蔔等能醃漬的小菜
都能比照處理
做好請盡可能在一個月內使用完畢
#克里斯深夜食堂
https://www.instagram.com/chris_table1613/
-------------------------------------------------------------
拍攝器材清單
panasonic Lumix G9 GX85
panasonic Lumix G 25mm F1.7 G 14mm F2.5
Ronin SC
Yongno YN600ll
Yongno YN360ll
Tascam DR-10L
Superlux E431U
RodeVideoMic NTG
PNG由 設計 https://zh.pngtree.com
同時也有1部Youtube影片,追蹤數超過32萬的網紅克里斯餐桌,也在其Youtube影片中提到,黃金泡菜難度不算高 賣相討喜人人愛 送禮自用兩相宜 是隨時都能拿上檯面的小菜 把握幾個要點 大白菜殺菁跑水脫水 醬汁乳化 吃起來才會脆口 不會覺得水水的 片中比例酸甜度可以自行增減 注意醋比例越高會影響成品濃稠度 今天用的是山東大白菜 但其實大白菜品種不拘 甚至高麗菜 白蘿蔔等能醃漬的小菜 都...
大白菜品種 在 CCTV 中文 Facebook 的精選貼文
【#即看 白菜大家族再添新丁!紫心大白菜你見過嗎?】近日,白菜大家族中再添新丁,由西北農林科技大學白菜育種專家張魯剛培育的紫橙色大白菜試種成功,成爲白菜育種領域的“新秀”。
張魯剛教授從1999年開始紫心大白菜創新研究,2014年起他帶領科研團隊瞄準國際前沿,以聚合紫心大白菜與橙色大白菜的球色創新作爲品質育種的突破口,歷時6年多的艱辛努力,終于選育出花青素與類胡蘿蔔素在同一個大白菜葉球中同時表達積累的新成果,其營養和品質均優于現有的大白菜品種。
瞭解詳情請點擊:https://cutt.ly/3jfSDFn
大白菜品種 在 CheckCheckCin Facebook 的最佳解答
【大白菜家族】大小高矮肥瘦也有
#鮮甜爽脆又多汁
#怎煮也好吃的食材
#星期四食材
來認識大白菜家族
每次去吃上海菜,總少不了一道津白,不管是火腿津白、奶油津白,又或是醃篤鮮,這種白色的蔬菜都是主角,鮮甜爽脆,吸滿上湯時更是鮮美。津白是上海名稱,即是天津大白菜,又稱黃芽白、紹菜,和肥胖的山東大白菜、迷你版本的雲南娃娃菜,以及韓國常見用於製作泡菜的白菜等都是同為大白菜家族,屬十字花科植物白菜,更有「百菜不如大白菜」之說。大白菜屬性平和,養胃氣及利二便,可緩解消化不良及大便乾燥不暢等症狀,尤其適合三高及肥胖人士食用。
大白菜-性平,養胃氣、利二便。適合腸胃虛弱、胃潰瘍、消化不良、大便乾燥及小便不利人士食用。高血脂、高血壓、高血糖等有心血管疾病人士及肥胖人士同樣適宜。
常見的大白菜有這些:
天津大白菜-又名津白、紹菜及黃芽白,為長圓柱形,葉呈翠綠色,水分相對較少,由於較耐放而且耐寒,是北方人在入冬時的糧食儲備。新年時也有傳統會將紹菜掛起,以收「好兆頭」的意思。
山東大白菜-多數被直接稱為「大白菜」,形態肥而圓,甜度高而且水分較多。
旺菜-分為大旺菜及又名銀絲旺的小旺菜,質地較實淨,味道似娃娃菜。
雲南娃娃菜-如迷你版的山東大白菜,是培育出的迷你版本,味道鮮甜質地柔軟,多數產於高海拔地區如雲南。
韓國大白菜-品種源於山東大白菜,外型亦貌似,但較長身,葉色較綠,主要用作醃製大泡菜。
日本大白菜-外型同樣似山東大白菜,但外型最大,甜度最高,價格也最高。
Chinese cabbage family
Tianjin Cabbage is a common dish in Shanghainese cuisine. This white vegetable is the main ingredient in dishes such as Tianjin cabbage with ham, creamy Tianjin cabbage and bamboo shoot soup with fresh and pickled streaky pork. It is fresh, sweet, crispy, and quite delicious when cooked with soup. Jin Bai is the Shanghainese name of Tianjin cabbage. It is from Tianjin, also known as Huang Ya Bau and Shao Cai. It is in the Chinese cabbage group with round Shandong cabbage, Yunnan mini cabbage and Korean cabbage that commonly used to make kimchi. The cabbage family is cruciferous cabbage, and there is also a saying that a hundred dishes cannot compare with Chinese cabbage. Chinese cabbage is mild in nature, can nourish stomach qi and promote urination and bowel movement, which can alleviate symptoms such as indigestion and difficulty passing dry stool. It is especially suitable for those with hyperglycaemia, hyperlipidaemia, hypertension and obesity.
Chinese cabbage- mild in nature, can nourish stomach qi and promote urination and bowel movement. It is suitable for those with asthenic and weak stomach, gastric ulcer, indigestion, dry stools and weak urinary flow. People with cardiovascular disease such as hyperlipidaemia, hypertension and hyperglycaemia, and those with obesity are also suitable to eat.
Common Chinese cabbage:
Tianjin cabbage- also known as Jin Bai, Shao Cai and Huang Ya Bai, has a long cylindrical shape with green leaves and relatively less moisture. As it can be stored for longer time and is resistant to cold, it is a common food reserve of northerners during winter. In the New Year, there is also a tradition to hang up the Shao Cai for a good sign.
Shandong cabbage- most of them are directly called "Chinese cabbage", the shape is fat and round, the sweetness is high and the water content is higher.
Wang Cai- is divided into Da Wang Cai or Xiao Wang Cai, also called Yin Si Wang. The texture is solid and tastes like mini cabbage.
Yunnan mini cabbage- the mini version of Shandong cabbage, which is created through deliberate cultivation, the taste is sweet and texture is soft. Most of them grow in high altitude areas such as Yunnan.
Korean cabbage- the variety originated from Shandong cabbage, the appearance is similar to Shandong cabbage, but longer, the leaves are greener, mainly used to make kimchi.
Japanese cabbage- appearance is also similar to Shandong cabbage, but it has largest in size, has the sweetness flavour, and is the most expensive.
#男 #女 #我狀態OK #便秘
大白菜品種 在 克里斯餐桌 Youtube 的最佳貼文
黃金泡菜難度不算高
賣相討喜人人愛
送禮自用兩相宜
是隨時都能拿上檯面的小菜
把握幾個要點
大白菜殺菁跑水脫水
醬汁乳化
吃起來才會脆口
不會覺得水水的
片中比例酸甜度可以自行增減
注意醋比例越高會影響成品濃稠度
今天用的是山東大白菜
但其實大白菜品種不拘
甚至高麗菜 白蘿蔔等能醃漬的小菜
都能比照處理
做好請盡可能在一個月內使用完畢
#克里斯深夜食堂
臉書粉專
https://www.facebook.com/YourChefInTheHouse/?ref=bookmarks
Instagram
https://www.instagram.com/chris_table1613/
-------------------------------------------------------------
拍攝器材清單
panasonic Lumix G9 GX85
panasonic Lumix G 25mm F1.7 G 14mm F2.5
Ronin SC
Yongno YN600ll
Yongno YN360ll
Tascam DR-10L
Superlux E431U
PNG由 設計 https://zh.pngtree.com
大白菜品種 在 1. 包心白菜(結球)... - 媽媽食驗室mama's Lab 的推薦與評價
【秋冬吃大白菜正是時候】 大白菜台灣常見品種: 1. 包心白菜(結球) 呈圓型、結球較小,口感嫩脆清甜,適合烹煮熱炒2. 山東白菜(半結球) 呈長橢圓型,是白菜中體型 ... ... <看更多>