多謝農友提醒

一於將Ｄ白菜哂成菜乾，下一次煮靚湯

一日後，得番20%

This is the first time I dry vegetable.

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唔潮濕的日子, 大約幾日

tmty 發表於 2011-4-13 01:36
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哂菜乾的步驟 :

我有太多沙律生菜食唔完

(沙律生菜)可唔可以用黎做菜乾呢

tmty 發表於 2011-4-13 09:39
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唔潮濕的日子, 大約幾日

駛唔駛曬到黃

tmty 發表於 2011-4-13 01:36
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哂菜乾的步驟 :

How long it take to dry under sun?

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哂菜乾的步驟 :

1. 白菜要先汆水 ( 不要煮熟)
2. 再掛起曬成菜乾

‥‥哈哈‥‥哈哈‥大家做好呢份工！

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未試過,
我都想知??

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菜葉會變成墨綠色, 莖會變成(淺)啡黃色,
整棵白菜會很脆的

gender 發表於 2011-4-13 12:07
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Tell me later if it tast good lar. ^^

For sure la.
Have you seen my 紅菜頭湯....
It taste good also la.

I may need to wait another year for next crop la....

gender 發表於 2011-4-13 11:37
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What if there are insects laying eggs on it....summer is coming.

If it dry, I think NO insert will want to lay egg over there.
The dry vegetable available on market usually has SO2 for perservation.

cowcowpop 發表於 2011-4-13 11:45
If it dry, I think NO insert will want to lay egg over there.
The dry vegetable available on marke ...

I may need to cover it up to prevent unwanted insert intruder...

gender 發表於 2011-4-13 12:13
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Yes, I did.  

The plant available is not really red.
BUT the one I plant are so dark red.

The soup are very red. It is cooked for a short time only.
I have 2 more in frige that may use for stir fire later.
I expect it to be extremely sweet.

四日後得番咁多，死得啦！
點夠煲湯呀！

回復 gender 的帖子

曬菜乾--- 首先, 將白菜汆水...(即係先用熱水燙洗),
然後再用冷水浸一浸, 晾起, 一兩天便乾了,
待全乾透收起煲湯用。

沒有什麼技巧，熱水80度左右, 燙至白菜軟身便是。

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晒白菜乾要先汆水, 齋晒唔得架 !  

適少少 發表於 2011-4-17 20:46
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曬菜乾--- 首先, 將白菜汆水...(即係先用熱水燙洗),

下‥‥‥‥唔係用生既菜曬架‥‥‥‥
ANYWAY 上星期既一場濠雨，已經將我既菜乾湯幻滅左啦！
成斤白菜‥‥‥‥無哂
‥淚落‥嗚‥嗚‥‥‥‥‥