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標題: 想自製樽裝薑蓉/蒜茸/乾蔥茸 [打印本頁]

作者: ＊柳飄飄＊ 時間: 2008-6-21 10:54 PM 標題: 想自製樽裝薑蓉/蒜茸/乾蔥茸

小妹想自製樽裝薑蓉/蒜茸/乾蔥茸...請問有冇人可以教我...點樣將呢啲已經磨成茸嘅薑/蒜/乾蔥...入樽後可以存放得耐啲呢?
最長又可以存放幾耐呢? 係咪要加啲生油, 鹽同埋糖一齊浸呀?
份量比例又係幾多呢?

請各位多多指教 (小妹初次響呢樹發帖)

作者: kwplee 時間: 2008-6-23 05:40 PM

Just add oil to the level just covering your crushed garlic, ginger or shallot will be fine. You may add a little bit of salt but no sugar. As to your question 入樽後可以存放得耐啲呢? 最長又可以存放幾耐呢? it all depends on volume, hygiene and temperature. Normally, for a small amount like 100-200g, you may keep it inside refrigerator for a month. If you find some air bubbles formed in your crushed garlic, ginger or shallot etc, which means it starts going off.

作者: jyljames 時間: 2008-6-24 05:19 AM

good info
I put 'boiled oil" to garlic and then add a bit of salts

作者: ＊柳飄飄＊ 時間: 2008-6-25 01:20 AM

多謝兩位熱心會員為我解答上述問題!

咁我又想問喇...落邊種油為最適合呢? 生油? 熟油? 粟米/花生油/芥花籽油 etc?

作者: kwplee 時間: 2008-6-26 04:13 AM

any mild flavour oil, not nutty flavour oil as peanut, walnut...etc

作者: ＊柳飄飄＊ 時間: 2008-6-27 08:54 PM

原帖由 kwplee 於 26/6/2008 04:13 發表
any mild flavour oil, not nutty flavour oil as peanut, walnut...etc

多謝指教...我諗而家識得點整o架喇!

作者: 80z858ycw 時間: 2008-7-19 05:15 PM

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作者: hr8828 時間: 2008-10-6 08:15 PM

thanks a lot

作者: cesheep 時間: 2009-4-22 07:55 AM

wow, good answers~ helped alot

作者: silverstar 時間: 2009-9-13 12:04 PM

I normaly use hot cooked vegetable oil for 薑蓉,pour the hot oil into the 薑蓉 in a bowl with a bit of salt(& some chopped green onion if you prefer), let it cool down before putting into jar, they will last a long time in the frig.My wife love to eat them on top of hot rice.

作者: kentucka2005 時間: 2010-3-18 06:05 AM

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作者: james721007 時間: 2010-7-24 09:20 AM

Good idea and thanks for sharing !

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