鹽麴料理

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發表者:陳茵綿
來源:布布優格社團討論連結

鹽麴料理

鹽麴料理的思維很簡單,就是「以 鹽麴 取代 鹽巴入菜」。

鹽麴料理好吃的原因

麴菌在生長的時候,會產生各種酵素,包含澱粉酶、蛋白酶、脂肪酶,澱粉經由酵素分解產生醣類,會有各種甜味。蛋白質經由酵素分解產生胺基酸,會有甘味或稱為鮮味。脂肪:經由酵素分解產生脂肪酸,脂肪酸發生酯化反應,依照產生的酯類而有不同的香味。⋯總而言之!就是發酵過程中會產出很棒的風味物質!

布布姐家裡每天都會開伙,週間因為忙碌多以簡易料理為主,鹽麴在這時候就非常的好用,簡易料理的每一道菜都非常的好吃。

照片的料理是我這週五的快速煮食,分享給大家。
鹽麴快炒食蔬
鹽麴蛋花湯
鹽麴燒肉

鹽麴作法可以參考連結:

https://www.bubuyogurt.com/2019/03/blog-post_15.html

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