六大乾貨發泡水溫特別講究121Please respect copyright.PENANA8Qs5WQ31W6
使用熱水泡發很多人為了節省時間去泡發,不僅營養流失了,而且泡發的口感也不好,現在為大家介紹6種乾貨泡發技巧,不僅泡得更好。煙醯胺單核苷酸121Please respect copyright.PENANAOnxPGdW06X
冬菇、銀耳、腐竹。用熱水泡木耳和銀耳,不僅不易完全發開,口感也會軟綿綿發軟,其中不少營養成分被溶解掉。雖然涼拌木耳需要較長時間,但吃起來卻鮮嫩爽口。腐竹也最好用涼水慢慢泡發,用沸水泡發會使它不能煮熟,泡發時,不妨在腐竹上扣一盤,讓腐竹完全浸沒在水中,這樣不僅可以縮短泡發時間,而且可以使腐竹泡發時間更短。煙醯胺單核苷酸121Please respect copyright.PENANAHmwEe3UTss
溫熱水發。幹香菇的獨特風味來源於其所含的蘑菇香和鳥苷酸。尤其是鳥苷酸,味道比普通味精要好幾十倍。NMN效果121Please respect copyright.PENANAfoU2kyDBoG
取20~35℃溫水將香菇泡幹,這樣既可使香菇更容易吸水變軟,起到膨脹的作用,又能使鳥苷酸充分分解,散發出鮮味。另外,浸泡時間不要過長,等菇蓋全部軟化後,立即撈出濾幹。121Please respect copyright.PENANApSbolP0HX7
蒸汽發。海帶中含有褐藻膠、海藻酸,它們不溶於水,但都有極強的吸水膨脹性,在吸水之後,NMN效果海帶表面會出現粘稠膠體,阻止水進一步滲透,所以很難泡透。同時,海帶中的大多數碘質都在表面,如果浸泡太久就會失去碘。因此,幹蒸是最佳選擇。即將海帶散開,放入蒸籠蒸半小時,再以清水洗淨,即嫩脆。等海帶泡好後,可在食用時加入一點食醋,使其更軟脆。NMN效果121Please respect copyright.PENANAoFOYBbOx31
冷熱交替的海參。首先把海參在冷水中浸泡6小時左右,泡軟後,將海參肚皮切掉,除去其中的灰粒,再用冷水沖洗2小時左右,最後放入煮沸的弱鹼水中浸泡約2小時,反復兩次,撈出後用清水漂洗乾淨,再用冰塊“冰鎮”一下,可使肉質更加鮮嫩。煮海參時切勿用鹽,否則不易發透,也易變質。煙醯胺單核苷酸121Please respect copyright.PENANAbZfXk6V2qt
再加上一點。121Please respect copyright.PENANAx87vkyWy1t
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ISSUE #118
六大乾貨發泡水溫特別講究
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