(1) Finished product features light red, crisp texture, and transparent.
(2) Ingredient ratio Every l0kg of soy sauce lettuce is produced, it needs to consume 10.6kg (about 13kg of fresh goods) of salty lettuce blanks, soy sauce (concentration: 18 degrees in winter, 20 degrees in summer), 5kg, sugar 350 Grams, 10 grams of MSG.
(3) The raw materials for the processing process do not need to be specially selected, and the general goods can be used. The lettuce is first processed into strips or pieces by mechanical or handwork, rinsed thoroughly with fresh water, and placed in baskets. The basket and the basket are placed one on top of the other so that the basket is pressed down and the pressing action is performed. General pressure 3 to 4 hours can be. Then put the soy sauce and white sugar into the tank and mix well. Then put the pressed lettuce into the tank and soak it with a wooden stick. After turning the cylinder 1 times a day, it will be served continuously for 3 to 4 days. Mix MSG evenly during packaging and consumption. Marinated soy sauce and lettuce are easy to ferment and worm in hot weather. Therefore, the window should be opened for ventilation at night, and gauze should be used after the operation.
Corn Starch,Organic Corn Starch,Corn Starch Native,Food Grade Corn Starch
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