(預購完售) 鹽麴3入組 (11月中下旬出貨)

(預購完售) 鹽麴3入組 (11月中下旬出貨)

NT$1,200
NT$1,200
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Description


鹽麴,萬用調味料,四種料理用法一次看!










鹽麴推薦!超強陣容,主廚&營養師,料理用法及營養觀點!

料理誌主廚-小銘:

鹽麴的鹽味中帶有淡淡的酵母味,這樣的酵母味再經加熱熟成,會形成獨特的香氣,鹹度也十分的優雅,調味上代替精鹽或海鹽使用,可以讓食物的原味更加凸顯。


營養師-蘇佩真:

鹽麴的風味香氣足,可降低單純使用食鹽的份量,其中的消化酵素可幫助消化吸收、維生素B群含量豐富,可提高免疫力,幫助分解食物中的蛋白質、澱粉使食物更加美味。此款鹽麴使用不含碘的鹽,須注意日常飲食中碘的攝取量,維持均衡營養。



鹽麴變化料理!鹽麴漬蔬果,2步驟快速淺漬!



1. 小番茄10顆,去除蒂頭後,切十字刀痕,用熱水煮過後剝皮。
2. 將鹽麴1大匙、淺漬醋1/2大匙、橄欖油1小匙、黑胡椒粒2~3粒混合後,放入裝小番茄的罐子中,表面刨點檸檬皮提味。
完成後,表面緊密貼上保鮮膜後蓋上蓋子,等待4小時即可食用。



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