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自己釀:DIY釀醬油、米酒、醋、紅糟、豆腐乳20種家用調味料

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自己釀:DIY釀醬油、米酒、醋、紅糟、豆腐乳20種家用調味料
Product Code:
358666
Model:
9789868959194
Product by:
幸福文化
Status:
Available Now
Delivery:
Usually ships within 4 to 6 weeks
Delivery Fee:
WM - FREE
EM - RM 12.72
FREE shipping within Malaysia for orders over RM 79.00
Rewards:
43 Points
RM 54.70
RM 43.21
21%

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Product Information

ISBN: 9789868959194

出版日期: 2014-01-22

作者: 徐茂揮,古麗麗

裝訂: 平裝.全彩印刷.272頁.

 

  

  不偷工,不加料,

  隨手釀製百分之百純調味料,

  拒絕黑心食品上餐桌。

  豆豉→用簡單的鹽封法就可以製作成功。

  醬油→利用豆豉就能熬煮完成。

  米酒→三種材料就可以釀造出來。

  納豆→釀製一天就可以食用。

  柳丁酒→學會浸泡一種水果酒,就等於學會釀所有的水果酒。

  這些平常使用的醬料,材料與做法其實都很簡單。作者回歸最傳統的釀造方法,不偷工、不加料,教你用自己的雙手,加上時間的醞釀,製作各種家用常備調味料,為自己和家人的健康把關。

  本書讓你學會20種最基本的調味料釀製法,學會它們就等於學會釀製百種調味醬料。每一種調味的製作過程都有詳細的步驟圖解,讓每個人跟著做就會成功。書中還教你如何辨別各種調味料的真假,以及各種調味料的成功關鍵與保存方法,更透露一種醬料變出數十種口味的美味秘訣。

本書特色

  ◆詳細的步驟全圖解,第一次釀醬就成功。

  ◆學會20種調味料基礎製作法,等於會做百種釀製食品。

  ◆20種廚房常備調味料,自己做最安心。

  ◆透露安全調味料的辨別法,教你變身為調味料達人。
 

 

作者簡介
徐茂揮,古麗麗

  



作者簡介



徐茂揮


  從小成長於桃園客家鄉村,看著祖母依循著四季釀製各式醬料與醬菜,無形中學得一身的家傳釀造功夫。沒想到長大後會投入傳統釀漬傳承的薪傳師的行業,他認為或許這就是一種因緣,更是一種使命感。

  曾經赴中國大陸學習許多釀造、釀漬及微生物應用的技術,更在台灣設立合法酒廠。目前擔任社團法人中華農特產品生產加工釀造協進會理事長、桃園縣技藝傳承學會理事長、行政院勞工委員會職業訓練局桃園職業訓練中心訓練師以及今朝釀酒工作坊負責人,在全省各地教授傳統釀造技術。

古麗麗

  目前擔任社團法人中華農特產品生產加工釀造協進會秘書長、桃園縣技藝傳承學會專任講師以及行政院勞工委員會職業訓練局桃園職業訓練中心外聘訓練師。
 

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Shipping Information
ZoneWeightDelivery Fee (RM)
West MalaysiaFirst 2.00 kg5.30
West MalaysiaAdditional 1.00 kg2.12
East MalaysiaFirst 1.00 kg12.72
East MalaysiaAdditional 1.00 kg12.72

ZoneOrder Price Range (RM)Delivery Fee (RM)
West MalaysiaAbove 39.00FREE
East MalaysiaAbove 79.00FREE

 

 

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