tag:blogger.com,1999:blog-70682323315420425262024-03-13T15:02:18.790+08:00起酵ê黃豆Wen Chunhttp://www.blogger.com/profile/11977007994085450074noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-7068232331542042526.post-64314937556402099142017-09-02T11:28:00.002+08:002017-09-02T11:28:42.048+08:00豆麥醬油<div class="_5pbx userContent" data-ft="{"tn":"K"}" id="js_7tn">
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豆麥醬油,也稱日式醬油,一開始是在<a class="profileLink" data-hovercard-prefer-more-content-show="1" data-hovercard="/ajax/hovercard/page.php?id=122112661159497&extragetparams=%7B%22fref%22%3A%22mentions%22%7D" href="https://www.facebook.com/kokinsyu/?fref=mentions">洪金珠</a>女士的著作「手釀」(是這本書留下「手做味噌」的種子給我,日後真的發芽,已絕版,新書「陳釀時光」也有收錄)中看到,後來也在William
Shurtleff與 Akiko Aoyagi「味噌之書」中看到,四十多年前William
Shurtleff為了推廣黃豆飲食,對日本以及東南亞各地的黃豆飲食文化做了既深又廣的調查,收錄在「味噌之書」、「豆腐之書」和「天貝之書」(台灣沒有翻譯)中,這三本書留下了許多珍貴的資料,豆麥醬油的作法即是,一直到2016年,台灣的小麥已容易取得,也在NHK的紀錄片「千年美味傳奇」中的麴菌公司「菱六」找到醬油麴,於是就動手了,經過一年的發酵,取得的醬油非常美味,只用黃豆、小麥和鹽,不經任何調味,竟能產生這樣豐富的滋味。實在要感謝William
Shurtleff和 Akiko
Aoyagi紀錄下這些珍貴的文化資料,洪金珠女士的書鼓勵手作,以及麴屋「菱六」還流傳著日本飲食文化最重要的元素之一:麴菌。簡單的荷包蛋淋上一點醬油,便能感受到醬油的美味。<br />
千年美味傳奇,介紹日本飲食文化中最重要的元素之一:米麴菌,影片中的製麴菌的公司就是菱六。<br /> <a data-ft="{"tn":"-U"}" data-lynx-mode="async" data-lynx-uri="https://l.facebook.com/l.php?u=http%3A%2F%2Fwww.dailymotion.com%2Fvideo%2Fx199z91_%25E8%2588%258C%25E5%25B0%2596%25E4%25B8%258A%25E7%259A%2584%25E6%2597%25A5%25E6%259C%25AC-%25E5%2592%258C%25E9%25A3%259F-%25E5%258D%2583%25E5%25B9%25B4%25E7%25BE%258E%25E5%2591%25B3%25E4%25BC%25A0%25E5%25A5%2587_lifestyle&h=ATM7V3ZnkAZFyMZ-ChecnjZnycH31QvTmo2Kqd7EpcsQmRBC3tosjIsipMSdgWTpkvanlJSnoKbQS1BCWFjg7WNa7pv4rDA6uyMLTmGJIm7c2NY5oTKK8gWUzYjJCS73fOx2ZC4dknmFzQoLi5nIs-3S3E-Qpmnj6ElheJFsTytObtB4EYMXQVKjuusclDShQJHOtB0q24UuSjtob8skBYBihYZwgAtdlKS_7dmc6A57NX3JSxfcl_Sd6hPiLNbzV_lhz4KkD3HC3t_1n_m65cK_E1OhB9N6CtikjU1Tlxl3" href="http://www.dailymotion.com/video/x199z91_%E8%88%8C%E5%B0%96%E4%B8%8A%E7%9A%84%E6%97%A5%E6%9C%AC-%E5%92%8C%E9%A3%9F-%E5%8D%83%E5%B9%B4%E7%BE%8E%E5%91%B3%E4%BC%A0%E5%A5%87_lifestyle" target="_blank">http://www.dailymotion.com/…/x199z91_%E8%88%8C%E5%B0%96%E4%…</a></div>
Wen Chunhttp://www.blogger.com/profile/11977007994085450074noreply@blogger.com1tag:blogger.com,1999:blog-7068232331542042526.post-54613231943471529232016-10-22T15:51:00.000+08:002016-10-22T15:51:36.812+08:00整甕味噌的照顧與保存有關整甕味噌的照顧與保存:<br />
1. 頭兩週,因為味噌內的菌才剛開始繁殖,味噌本身抵抗外界雜菌的能力還不夠強,每週攪拌味噌一次可以防止雜菌生成。<br />
2. 之後每兩週攪拌一次,可促進發酵,使味噌發酵更快味道更好。<br />
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3. 四個月後可開始食用,四個月只是個建議時間,不一定非得要四個月,天氣溫暖時也許三個月味道就很好了,開始食用後也記得兩週攪拌一次。<br />
4. 每次挖完味噌後,將表面抹平,甕壁上的味噌刮乾淨,團結力量大,大量味噌聚在一起會比少量味噌的抗菌能力來得強。<br />
5. 當味噌在甕內少於一半時,建議換到一個與剩下味噌容量差不多的容器,當味噌在容器中幾乎是滿的情況下,抵抗雜菌的能力最好,因為容器內只有少部分的空間是空氣,而小空間很容易就充滿發酵產生的二氧化碳,不利好氧性的霉菌生成。<br />
6. 當味噌越吃越少時,會發現越來越濕,這時可將這些液體用紗布搾出,當作醬油使用,風味一流,由於持續在發酵,裝醬油容器的蓋子不要轉緊,稍微放鬆以免氣爆。<br />
7. 萬一真的發霉了,通常是在味噌表面或甕壁上,將長霉的地方刮掉即可,需要氧氣才能生成的霉菌無法深入味噌內部。<br />
8. 《味噌大學》一書中,這個黃豆米麴鹽分比例的味噌在作者的經驗可以有7-10年的存放期,我沒有試過那麼久,不過好好照顧應該是沒問題的。</div>
Wen Chunhttp://www.blogger.com/profile/11977007994085450074noreply@blogger.com1tag:blogger.com,1999:blog-7068232331542042526.post-60369405075309693432016-08-07T14:52:00.000+08:002016-08-07T19:20:51.143+08:00發黴的味噌<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: 18px;">日前一個朋友跟我說她購買我們的味噌發黴了,對照我們自</span><wbr style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 16px; line-height: 18px;"></wbr><span class="word_break" style="background-color: white; color: #1d2129; display: inline-block; font-family: "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: 18px;"></span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: 18px;">己保存至少兩年的經驗,這罐為何這麼快就發黴了呢?</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: 18px;">1. 味噌的保存是靠鹽分和其中優勢的菌群落;鹽分讓只有能夠</span><wbr style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 16px; line-height: 18px;"></wbr><span class="word_break" style="background-color: white; color: #1d2129; display: inline-block; font-family: "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: 18px;"></span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: 18px;">耐得住鹹的菌類得以生存,而這些菌類會在其中繁殖形成優</span><wbr style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 16px; line-height: 18px;"></wbr><span class="word_break" style="background-color: white; color: #1d2129; display: inline-block; font-family: "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: 18px;"></span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: 18px;">勢的菌類生態系統讓外面的雜菌不易入侵。</span><br />
<span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: 18px;">2. 若是味噌內的菌類生態系統被破壞了,這時雜菌就容易入侵</span><wbr style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 16px; line-height: 18px;"></wbr><span class="word_break" style="background-color: white; color: #1d2129; display: inline-block; font-family: "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: 18px;"></span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: 18px;">了,有幾種情況可以破壞平衡的狀態:45度以上的高溫</span><wbr style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 16px; line-height: 18px;"></wbr><span class="word_break" style="background-color: white; color: #1d2129; display: inline-block; font-family: "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: 18px;"></span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: 18px;">(這個溫度可能可以殺死菌類了)、味噌在罐中剩不到一半</span><wbr style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 16px; line-height: 18px;"></wbr><span class="word_break" style="background-color: white; color: #1d2129; display: inline-block; font-family: "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: 18px;"></span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: 18px;">(因為原本密閉的空間超過一半是空氣,味噌在這個密閉空</span><wbr style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 16px; line-height: 18px;"></wbr><span class="word_break" style="background-color: white; color: #1d2129; display: inline-block; font-family: "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: 18px;"></span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: 18px;">間內就不再有優勢了)、不乾淨的外在存放空間或使用不乾</span><wbr style="background-color: white; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 16px; line-height: 18px;"></wbr><span class="word_break" style="background-color: white; color: #1d2129; display: inline-block; font-family: "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: 18px;"></span><span style="background-color: white; color: #1d2129; font-family: "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: 18px;">淨的湯匙挖味噌。</span><span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: 18px;"><br /><span style="font-family: inherit;">3. 會在味噌表面孳生的雜菌是需要氧氣存活的,牠無法在味噌</span><wbr></wbr><span class="word_break" style="display: inline-block; font-family: inherit;"></span><span style="font-family: inherit;">表面之下沒有氧氣的環境生長,若可以將表面的黴刮掉,下</span><wbr></wbr><span class="word_break" style="display: inline-block; font-family: inherit;"></span><span style="font-family: inherit;">面的味噌還是可以食用的;如果味噌在罐內剩不到一半,又</span><wbr></wbr><span class="word_break" style="display: inline-block; font-family: inherit;"></span><span style="font-family: inherit;">不常使用的話,雜菌就可能有充足的時間在表面生成,可以</span><wbr></wbr><span class="word_break" style="display: inline-block; font-family: inherit;"></span><span style="font-family: inherit;">偶爾攪拌味噌,破壞表面雜菌可能喜好的生長條件,或是冷</span><wbr></wbr><span class="word_break" style="display: inline-block; font-family: inherit;"></span>藏保存,低溫雜菌不易生成。<br /><span style="font-family: inherit;">4. 以照片中的這個案例來說:味噌在罐內不到1/</span><wbr></wbr><span class="word_break" style="display: inline-block; font-family: inherit;"></span><span style="font-family: inherit;">4,朋友使用的廚房空間不乾淨,碗盤常堆很久未洗,是雜菌的孳</span><wbr></wbr><span class="word_break" style="display: inline-block; font-family: inherit;"></span>生天堂(這是朋友說的),所以造成味噌發黴了。<br /><br /><span style="font-family: inherit;">對照味噌大學一書中可以保存7-10年,這個條件應該是</span><wbr></wbr><span class="word_break" style="display: inline-block; font-family: inherit;"></span><span style="font-family: inherit;">味噌在容器中佔了大部份的空間,而對小量的味噌使用者來</span><wbr></wbr><span class="word_break" style="display: inline-block; font-family: inherit;"></span><span style="font-family: inherit;">說,可以避免雜菌生長的方法有:乾淨的保存環境和食器、</span><wbr></wbr><span class="word_break" style="display: inline-block; font-family: inherit;"></span><span style="font-family: inherit;">罐內若剩不到一半又不常使用的話偶爾攪拌,當然冷藏保存</span><wbr></wbr><span class="word_break" style="display: inline-block; font-family: inherit;"></span><span style="font-family: inherit;">是最容易的方法,不過若有不依賴能源與科技的方法,為何</span><wbr></wbr><span class="word_break" style="display: inline-block; font-family: inherit;"></span>不用呢?</span><br />
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<span class="text_exposed_show" style="background-color: white; color: #1d2129; display: inline; font-family: "helvetica" , "arial" , sans-serif; font-size: 16px; line-height: 18px;"><br /></span>Wen Chunhttp://www.blogger.com/profile/11977007994085450074noreply@blogger.com0tag:blogger.com,1999:blog-7068232331542042526.post-22187286697744573512016-04-17T07:44:00.000+08:002016-08-07T19:21:16.529+08:00起酵ě圓糯米麥芽糖的甜來自米的澱粉,因為圓糯米的支鏈澱粉比例高,不易被分解成單糖的直鏈澱粉比例低,所以一般都選用圓糯米,以生長中的小麥草中的酵素做為催化劑,
就神奇地將圓糯米的澱粉轉化成糖,趁著天氣變熱前做了兩次麥芽糖(因為天氣熱小麥就會長不好),第一次熬的不夠黏稠,第二次總算成功,小麥來自於東石十甲有機農場,圓糯米選用鹿野鴻泉小舖。<br />
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Wen Chunhttp://www.blogger.com/profile/11977007994085450074noreply@blogger.com1tag:blogger.com,1999:blog-7068232331542042526.post-40805202150268111422015-11-16T11:30:00.002+08:002015-11-16T11:31:31.994+08:00紅味噌還是白味噌?左邊是發酵四個月的味噌,右邊是剛入甕的味噌,發酵時間長顏色會越深;除了時間,還有麴的種類也會影響顏色深淺,一般來說,豆味噌的顏色最深,再來是麥味噌和米味噌;以我們做的米味噌來說,米麴的量越多或是鹽的量少一點,顏色就會越淺,味道也會越甜,需要發酵的時間也就比較短,但是這樣的味噌味道就少了些深度。那我們的味噌到底是紅味噌還是白味噌?應該是介於之間吧,名稱不重要,味道比較重要。<br />
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<br />Wen Chunhttp://www.blogger.com/profile/11977007994085450074noreply@blogger.com0tag:blogger.com,1999:blog-7068232331542042526.post-57178393422221415952015-10-06T14:10:00.001+08:002015-10-06T14:16:07.079+08:00味噌要不要放冰箱?<div class="separator" style="clear: both; text-align: center;">
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我們釀味噌,是這樣在常溫下釀造的,那為什麼市面上的味噌都要冷藏保存呢?以前沒有冰箱的年代要怎麼辦?鹽是天然的防腐劑,以前儲存食物的方法,很多都是要靠鹽;但是時代變遷,現代人勞動量少,鹽變成是負擔,因此為了迎合現代人的需求,市面味噌鹽就放的少了,也需要冰箱來保存味噌了。其實只要味噌的鹽分夠,能夠在其中生存的菌類都是可以通過嚴苛環境考驗(缺氧又高鹹度)的微生物,也在味噌內形成優勢的菌群落,外面的雜菌是沒有那麼容易入侵的,如果很久很久都沒動過味噌,頂多可能會在表面有看到雜菌,也無須擔心,這樣的雜菌是好氧性的菌類,無法入侵到味噌裡面,只要將表面被污染的地方刮除即可,所以可以放心的常溫保存我們的味噌。Wen Chunhttp://www.blogger.com/profile/11977007994085450074noreply@blogger.com0tag:blogger.com,1999:blog-7068232331542042526.post-71005386532082992312015-10-02T11:04:00.000+08:002016-01-19T08:35:13.395+08:00製麴<div style="text-align: justify;">
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<span data-offset-key="c8maa-0-0" data-reactid=".mr.1.1.0.1.0.0.$editor4.0.0.$c8maa.0:$c8maa-0-0"><span data-reactid=".mr.1.1.0.1.0.0.$editor4.0.0.$c8maa.0:$c8maa-0-0.0">做味噌這件事,是從製麴開始,米麥豆都可以做成麴,臺灣的主要糧食是米,所以當然是做米麴。將米蒸透後,待溫度降到和體溫差不多時拌入米麴菌,發酵36-48小時,米麴會長出白色的菌絲,將米結成像餅一樣的塊狀,散發出迷人的香味,米麴菌會將澱粉分解成單醣,吃起來甜甜的,是味噌甜味的來源。</span></span></div>
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Wen Chunhttp://www.blogger.com/profile/11977007994085450074noreply@blogger.com0tag:blogger.com,1999:blog-7068232331542042526.post-2593435488141083342015-09-13T00:12:00.003+08:002015-09-13T21:05:50.462+08:00新竹寄賣點-樹匠創意蔬食<div style="text-align: justify;">
從八月底的西部行回來後,就想寫個味噌寄賣點的介紹,但忙著整理安頓家裡、小孩開學、菜園除草...等瑣事(一堆藉口),便擱到現在;<span class="text_exposed_show">更實際的狀況是,我不是那種文思敏捷的人,擔心文筆不好說明的不清楚,因此遲遲無法下筆,但又覺得一天拖過一天不是辦法。於是此時此刻下定決心要持續地慢慢地把心中真實的想法和感受寫出來,希望對我們味噌有興趣的朋友,可以用更便利的方式吃到,也順道認識這些有想法有堅持的寄賣點。<br /> <br /> <a href="https://www.facebook.com/%E6%A8%B9%E5%8C%A0%E5%89%B5%E6%84%8F%E8%94%AC%E9%A3%9F-429749653836117/timeline/" target="_blank">樹匠</a>是我們鹿野的朋友廖瞇介紹的,趁著八月中北上的機會,我們到新竹市拜訪樹匠。</span></div>
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樹匠位在新竹市火車站附近的老街上,我們對於鬧區還保有這些老房子感到驚喜。前往的時候是下午2點,老街上沒什麼遊客,我們就在樹匠不算大的空間裡和老闆娘yoyo閒聊。樹匠空間不大但很有特色,一面牆是老闆大樹畫的周遭街坊漫畫,另一面有架子,放了一些用不到、可以交換的物品(歡迎客人、街坊鄰居等來換物),還有大樹用紙黏土做的假面超人、海賊王等的人偶(做得很漂亮喔),也有一張寫著鼓勵客人外帶自備容器打九五折的海報。<br />
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yoyo年紀和我們相仿,又有一個和悦寧一樣要唸小一的男生,因此除了味噌寄賣外,小孩也成了我們聊天話題之一。<br />
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我們到的時候,店裡面有一位男生(不是客人)正在寫東西,聽yoyo解釋才瞭解這間店除了是餐廳以外,常常成為親子活動中心、甚至是托育中心。這位男生是共學團體的數學老師,來店裡想事情寫東西,寫完跟yoyo打個招呼就走,一整個很隨性。<br />
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樹匠整體空間和yoyo、大樹為人,也給我們自在舒服的感覺,雖然在近年很夯的老街上、也是老屋,卻沒有假掰的布置,就是很直接的「吃飯的地方」,可以輕鬆舒服的散散坐隨意聊。<br />
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話說如此,yoyo大樹對於食物還是有所堅持,但又不會讓人感到有壓力,因此店內也有寄賣一些用心去做的食品,除了我們的味噌,還有好喝的杏仁茶等。<br />
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這次去是下午,因此沒吃到他們的鐵板燒,希望下次有機會吃到。<br />
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樹匠的介紹請見FB《<a href="https://www.facebook.com/%E6%A8%B9%E5%8C%A0%E5%89%B5%E6%84%8F%E8%94%AC%E9%A3%9F-429749653836117/timeline/" target="_blank">樹匠創意蔬食</a>》<br />
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tracyhsuhttp://www.blogger.com/profile/11425183400974090521noreply@blogger.com0tag:blogger.com,1999:blog-7068232331542042526.post-90087436527257164062015-08-31T20:50:00.000+08:002015-09-15T01:13:13.269+08:00炸醬麵<div style="text-align: justify;">
<span data-offset-key="falbh-0-0" data-reactid=".x1.1.1.0.1.0.0.$editor3.0.0.$falbh.0:$falbh-0-0"><span data-reactid=".x1.1.1.0.1.0.0.$editor3.0.0.$falbh.0:$falbh-0-0.0">用味噌做炸醬麵,炒絞肉豆乾丁,以味噌和水調味,就是好吃的炸醬,再拌在麵上就完成了。</span></span></div>
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2013.3 就做過味噌調味的炸醬麵</div>
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Wen Chunhttp://www.blogger.com/profile/11977007994085450074noreply@blogger.com0tag:blogger.com,1999:blog-7068232331542042526.post-57686722663277862332015-08-29T10:45:00.000+08:002015-08-29T22:24:55.552+08:00 味噌絲瓜燉飯<div style="text-align: justify;">
也是一個用剩飯料理的概念,一開始先炒絲瓜,若有蝦米可先爆香,味道更好,在絲瓜還沒軟爛前加入剩飯,再加入適量的水讓飯濕潤一點不要太乾,最後以味噌調味就成了,照片不太好看,但味道還不錯。</div>
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<br />Wen Chunhttp://www.blogger.com/profile/11977007994085450074noreply@blogger.com0tag:blogger.com,1999:blog-7068232331542042526.post-80091963078312362172015-08-29T10:17:00.002+08:002015-08-29T22:25:24.582+08:00味噌海苔飯捲<div style="text-align: justify;">
有時候晚餐有剩飯,隔天早餐就可做味噌海苔飯捲,將味噌與飯拌均勻,不要放冰箱,因為飯會變的乾硬,口感不好,早餐要吃時將拌過味噌的飯鋪在海苔上捲起,也可以加入自己喜歡的蔬果,例如小黃瓜、紅蘿蔔等等,這樣簡單的早餐就完成了。</div>
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<br />Wen Chunhttp://www.blogger.com/profile/11977007994085450074noreply@blogger.com0tag:blogger.com,1999:blog-7068232331542042526.post-76605715992151942462015-08-29T10:17:00.000+08:002015-08-29T22:25:51.015+08:00味噌炒絲瓜<div style="text-align: justify;">
絲瓜的甜味和味噌很搭,炒絲瓜最後以味噌代替鹽來調味,就是一道簡單又好吃的味噌料理。</div>
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Wen Chunhttp://www.blogger.com/profile/11977007994085450074noreply@blogger.com0955台灣台東縣鹿野鄉22.9580514 121.1595841999999322.8410759 120.99822269999993 23.075026899999997 121.32094569999992tag:blogger.com,1999:blog-7068232331542042526.post-13585570511132088992015-08-11T10:54:00.000+08:002016-04-17T07:51:56.087+08:00味噌漬豆腐<div style="text-align: justify;">
其實就是豆腐乳,選用比較老含水量較低的豆腐,用味噌去調製釀製的基底:</div>
<ol style="text-align: justify;">
<li>先用油炒香花椒後,撈掉花椒,再加辣椒粉炒香。</li>
<li>等冷卻後(很重要,溫度太高會讓發酵的菌類死掉)再加入味噌拌勻,加冷開水讓質地上變成比較濕的半液體狀,加鹽補上鹹度,味道上要比所希望釀製出來的味道要再重一些,因為豆腐會稀釋掉一些味道,可以調製自己喜歡的味道(甜味、鳳梨味...)。</li>
<li>基底的質地與味道都調好後,將豆腐切成小的方塊形狀,一層基底一層豆腐將玻璃罐裝到八分滿(不要裝太滿,發酵時內容物會浮起可能逸出),蓋子蓋上,發酵兩個月可吃(天氣熱也許更快)。</li>
</ol>
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這個做豆腐乳的方法沒有將豆腐抹鹽曬乾,成品有可能會有些許發酵的酸味,應該是乳酸菌發酵的酸味,不是腐敗的酸味,若不喜歡酸味也許可以用含水量更低的豆乾來代替豆腐試試看。</div>
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Wen Chunhttp://www.blogger.com/profile/11977007994085450074noreply@blogger.com0tag:blogger.com,1999:blog-7068232331542042526.post-40953787238443663332015-08-10T22:21:00.000+08:002015-08-11T10:53:53.873+08:00味噌的保存<div style="text-align: justify;">
味噌的歷史比冰箱要來的久遠得多,理應這樣的食物是不需要冷藏才能保存的,市面上的味噌會需要冷藏,可能是因為鹹度不夠,也有可能是要保持產品味道的均一化;保存的期限呢?說真的,不清楚,我們的味噌最長放過兩年多,味道沒問題,在【味噌大學】一書中,我們家味噌的黃豆米麴鹽的比例在作者三角寬的經驗中至少可以存放七年 。若是表面長霉了,也不代表整罐都壞了不能吃,會在表面長霉的菌是好氧性的霉菌,表面底下因為接觸不到空氣,所以沒有被污染之虞,只要將發霉的部分刮掉即可。</div>
Wen Chunhttp://www.blogger.com/profile/11977007994085450074noreply@blogger.com0tag:blogger.com,1999:blog-7068232331542042526.post-76502825265954214882015-08-10T21:56:00.000+08:002016-04-17T07:50:31.497+08:00麻婆豆腐<div class="_5pbx userContent" data-ft="{"tn":"K"}" style="text-align: justify;">
<ol>
<li>炒絞肉,用熱鍋倒油煸花椒, 讓花椒的麻入味後撈起。</li>
<li>味噌、辣椒或辣椒粉調味,再加豆腐一起炒。</li>
<li>炒拌均勻,最後加些蔥花就完成了,重口味的下飯菜。</li>
</ol>
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Wen Chunhttp://www.blogger.com/profile/11977007994085450074noreply@blogger.com0tag:blogger.com,1999:blog-7068232331542042526.post-75050327239413148692015-08-10T21:47:00.000+08:002015-09-07T09:59:19.627+08:00自己做豆腐<div style="text-align: justify;">
約五年前開始自己做豆腐,小小量的做,沒想到後來真的變成了家中的收入來
源,也因此結識許多朋友,雖然現在不做了,不過這些年累積的經驗若還是留在我身上就太可惜了,自己做豆腐真的就是麻煩,因此一次不要做太少,不然最後都會嫌麻煩就不再做了,寫出來的方法熟練後約兩小時就可以做好也收拾好,給有興趣嘗試的朋友參考。</div>
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工具:</div>
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兩個30cm的1:1油鍋(沒有把手的叫油鍋,有把手的叫高鍋)、一個可剛好卡在油鍋上的漏盆(洞大為佳)、一個跟漏盆同大小可疊在一起的臉盆、調理機、3尺*3尺的豆漿布(布莊可買到)、豆腐模(內徑約28*28*10m)、30cm以上的攪拌匙、1.2kg乾黃豆 8.4kg的水(黃豆與水1:7)、食用石膏</div>
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步驟:<br />
<ol>
<li> 洗並泡1.2kg的黃豆,夏天約需4小時,冬天約需8小時。</li>
<li>先用一個鍋子煮一半的水(4.2kg),另一個鍋子裝另外一半的水準備來打黃豆用,煮水的同時將泡黃豆的水倒掉,再用清水將黃豆洗淨一次,然後準備凝固劑24g(註1)的食用石膏和250cc的水裝在一個瓶子混合均勻 。</li>
<li>水煮開後轉小火,開始用調理機打黃豆,慢慢的倒入鍋內,剛開始的濃度還比較稀不用擔心燒焦,到後面則要稍微攪拌,黃豆都打完後,若水還有剩都一起倒入鍋中煮。</li>
<li>煮到開始冒煙時就可濾渣,將漏盆放在油鍋上並鋪上豆漿布,將鍋中未過濾的熱豆漿舀出倒到漏盆內,全都倒完後將豆漿布四個角拉起旋轉數圈放在漏盆上,用臉盆壓在其上,然後身體坐上去,用身體的重量將豆漿擠壓出來。</li>
<li>開始煮濾過渣的豆漿,中小火邊煮邊攪拌,火力強弱以不燒焦為原則;煮到滾後再持續用小火續滾20分鐘,其間泡沫若是要溢出可將火關得更小些或關火,滾了以後鍋底就不會有燒焦的問題了,不需要一直攪拌,偶爾拌一下以防止表面豆皮產生。</li>
<li>煮好關火後約三分鐘後開始拌凝固劑:先以順(逆)時針攪拌豆漿形成漩渦,倒入凝固劑前先混合均勻,邊攪拌邊慢慢倒入凝固劑,倒完後停止攪拌匙,往反方向再
攪拌幾圈讓凝固劑在豆漿內混合均勻,整個過程大概在20秒內完成,拿起攪拌匙靜候20分鐘,等候時間可以先刷洗用不到的鍋子漏盆臉盆,將豆漿布鋪在豆腐模內。</li>
<li>用攪拌匙弄碎豆腐腦,碎的豆腐腦舀入豆腐模中,將豆漿布蓋好豆腐模的蓋子放上壓重物,等待約20分鐘可脫模。</li>
</ol>
(註1)視黃豆的特性而定,第一次先用24g去嘗試,之後再視豆腐的狀況去調整,不是絕對的數字。豆腐腦的凝固狀況可以告訴我們凝固劑是否適量,如果凝固
劑太多,豆腐腦會縮的比鍋子小,可以看到黃色透明的豆清,做出豆腐會比較老;凝固劑太少,豆腐腦會凝的不夠「結實」,豆腐腦在攪碎後容易黏在鍋子上,豆腐
做好要脫模時會容易黏在布上,做出的豆腐會比較嫩;不同的黃豆使用的凝固劑量差異可能極大,我的經驗中,一板豆腐最少用過18g,最多用過28g,因此建
議一次購買一袋30kg的黃豆,這樣就不會每次拿到的黃豆蛋白質含量都不一樣,我都是使用SB&B有機黃豆,每一袋上面都有批號(Lot
#),只要是批號不同就代表是不一樣的豆子,即使都是同一牌子,黃豆可找一位沈小姐(0952-063-203)購買。<br />
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(註2)1.2kg的黃豆大約可煮出8L的豆漿,30cm的油鍋最多大約可煮1.5kg的黃豆,得到約10L的豆漿。<br />
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(註3)若要做豆花,凝固劑用3g食用石膏和15g地瓜粉加一點水在鍋底混合均勻,舀起一公升剛煮好的豆漿,一鼓作氣倒入裝凝固劑的鍋中,等待10分鐘凝固即可。<br />
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(註4)豆腐是高蛋白食物,容易腐壞,為了保存久一點工廠作法是將剛做好的豆腐放到大量的水中迅速降溫,再放冷藏,但是放水中降溫也稀釋掉了一些豆腐的甜味,
新鮮豆腐的滋味是無與倫比的,因此一板做好的豆腐,三天內吃完的就不放水中急速降溫,要保存三天以上再吃的,就可以用放水中迅速降溫再冷藏方法,讓豆腐可保存久一點。</div>
Wen Chunhttp://www.blogger.com/profile/11977007994085450074noreply@blogger.com0