耗時 8 年 ❇️ 做出傳說中的鹹檸七 @beanpandacook

Salted Lemon/Beanpanda Cooking Diary Lime with thick peel (left), Thailand Lime(right) Rinse for 10 minutes Lemons and limes are two kinds of fruit that — though genetically different — are closely related Lemons are usually bright yellow, while limes are typically a bright shade of green The taste and aroma are slightly different from yellow lemons Let dry on a wire rack until there is no water on the surface of the lime peel A Few big lime can fill up the jar Therefore, I would like to help lime "keep fit" before putting it in the jar I recommend coarse sea salt with a hint of moisture It will not melt easily and it still contains natural traces of other minerals This is good for marinating for a long time without too much salty Arrange the lime in a shallow tray without removing the lemon stem Add coarse sea salt for a salt bath Let the salt cover the lime completely You don't need to cover it with plastic wrap or anything Put it in a cool, well-ventilated place Wait for the lime to permeate out the water slowly Thailand Lime is smaller and round It will release less juice This process takes about 2 weeks to 2 months The rate of dehydration depends on changes in weather and temperature Dehydration speed is slower in cold, dry weather The fourth day The exposed coarse sea salt dries and hardens The lime peel buried inside began to dehydrate The fourth day Gradually decreasing in volume The juice will release from the big lime with thick lime peel more slowly Thailand lime has started to change color Every 1 or 2 days You have to crack open the caked salt Rolling and turning the lime Let the salt cling to the fruit again The exposed part of it should be supplemented with salt and covered well Keep the fruit out of the air Day 20 Making in dry weather at room temperature of 20°C, the Browning rate will be very slow Once the lime is bitten by insects or infected, the fruit will start to rot from the inside The peel turns black, remove it as soon as possible The big lime changed a lot Put all the lime on one tray If made in Summer The peel turns to browns and softens more quickly The smaller size of Thailand Lime The peel is thinner and less moist It doesn't shrink over time The peel turn harden Day 27 Thailand lime did not continue to dehydrate, nor did the salt become moist It can continue to be buried in the salt I am waiting for the thick-peel lime to go on to shrink, so that I am put them in the jar at the same time The time of bottling does not need to be very precise As long as the fruit shrink to small enough to fit in the jar Lime with thick peel release more juice The salt becomes moist Turn over it every several days Let the lime continue to release juice and shrink Day 39 The thick-skinned lime has release juice to the point where the skin is sunken The fruit is being softened Be careful not to break the peel It's about the size of a Thailand lime Prepare a sterilized glass jar Lightly cover the bottom of the jar with new coarse sea salt Remove the salted in the salt bath. Replace with new salt Taken out the rotten fruit Tightly packed lime in the bottle It's doesn't matter if there is salt on the surface of the lime Don't wash it. No other moisture is allowed during the salting process Pour in the new coarse sea salt until the lime is completely covered Then put another layer of lime Pout the salt in Until all the lime have been put in More than 30 lemons fit into a 3L Fido Jar Leave it alone then There's no need to worry about the rotten fruit moldering inside and affecting the whole jar Cover it and put a date label on it Keep in the shadow and well-ventilated place Day 58 The thick-peel lime continued to release juice Day 68 Some salt dissolves in the juice If the lime on top exposed to the air Use clean, oil-free tools Rebury the lime in the salt as soon as possible and add salt if necessary At least salting for one and a half-year It's ready to serve when eating them without bitterness Salting takes longer than soak in salted brine Salt make the lime to nearly dehydrated The fragrance will not be diluted 3 months 5 years 8 years The aroma of 8 years of salty lemon is beyond description The longer the salting process, the better it tastes Rinse the salt from the surface of lime Thailand Lime (5 Years Salting) Thailand lime (5 years) Thick-peel lime (8years) Salted lime can't be eaten directly You can make a drink or cook with it It has a strong taste and aroma Put salted lime into the Ice-cold lime soda That's the famous HK drinks "Salted lemon 7" It has a slightly salty flavour with a hint of lime You can also chew the lime It's a perfect match My salted lime were preserved for at least 3 years before they are eaten The aroma is more rich after 5-8 years Mince the salted lime Steam together with fish can remove the fishy smell, and increase fresh fragrance Salted lime is the best choice for Steamed Mullet It can also eliminate greasy of meat Serve with green onion, ginger wine sauce The fishy smell was completely removed The Recipe: https://www.beanpanda.com/13757 If you like my sharing, please remember to like, share and subscribe my channel

Channel: 肥丁手工坊 Beanpanda Cooking Diary

Views: 1,075,364

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Id: GacdFnyQcps

Length: 11min 12sec (672 seconds)

Published: Sun May 24 2020