tag:blogger.com,1999:blog-6421531370070396082.post234861287922720039..comments2024-03-29T11:57:35.256+08:00Comments on Carol 自在生活 : 自製鹽麴carolhttp://www.blogger.com/profile/05696181617187681896noreply@blogger.comBlogger93125tag:blogger.com,1999:blog-6421531370070396082.post-10003812064627675822020-11-10T08:54:59.769+08:002020-11-10T08:54:59.769+08:00發酵的東西有些會帶酒味
米麴發酵後帶點甘甜
但整替還是鹹的
只是有點米的甘甜
不是死鹹~
夠鹹才可...發酵的東西有些會帶酒味<br />米麴發酵後帶點甘甜<br />但整替還是鹹的<br />只是有點米的甘甜<br />不是死鹹~<br /><br />夠鹹才可以代替鹽來烹調食物或醃漬carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-13484252017502667062020-11-10T00:34:23.847+08:002020-11-10T00:34:23.847+08:00因為見網上有樓主說完成的鹽麴是有酒香和甘甜的,但沒提到有『很鹹』,我造的是比原材料的鹽還要鹹很多呢。...因為見網上有樓主說完成的鹽麴是有酒香和甘甜的,但沒提到有『很鹹』,我造的是比原材料的鹽還要鹹很多呢。Portiahttps://www.blogger.com/profile/05931304282444040245noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-72846341859725222802020-11-08T08:51:05.169+08:002020-11-08T08:51:05.169+08:00這是正常的
鹽麴就是當鹽使用~這是正常的<br />鹽麴就是當鹽使用~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-29403907118193156672020-11-07T22:10:59.513+08:002020-11-07T22:10:59.513+08:00我的鹽麴發酵了10天,米已溶化,打開聞到酒味但味道很鹹,是正常的嗎?我的鹽麴發酵了10天,米已溶化,打開聞到酒味但味道很鹹,是正常的嗎?Portiahttps://www.blogger.com/profile/05931304282444040245noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-48710512033172566312020-06-12T19:17:27.857+08:002020-06-12T19:17:27.857+08:00謝謝老師,過了1天之後看起來果然比較正常了 :)謝謝老師,過了1天之後看起來果然比較正常了 :)三條喵https://www.blogger.com/profile/08888111616358688207noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-63867735240421104172020-06-11T13:07:12.857+08:002020-06-11T13:07:12.857+08:00應該沒問題
過一段時間米會變軟
就會變濕潤~應該沒問題<br />過一段時間米會變軟<br />就會變濕潤~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-85796049605196989522020-06-09T18:33:17.496+08:002020-06-09T18:33:17.496+08:00老師您好,想請教一下,有照著比例做了,放了兩小時之後看起來水被米吸收了不少,米現在是沒有完全浸泡在水...老師您好,想請教一下,有照著比例做了,放了兩小時之後看起來水被米吸收了不少,米現在是沒有完全浸泡在水裡,這樣子正常嗎?謝謝三條喵https://www.blogger.com/profile/08888111616358688207noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-30202899836269377852019-11-03T16:11:56.891+08:002019-11-03T16:11:56.891+08:00只要外觀沒有異狀
我是覺得可以試試
因為乾燥的狀態
菌種都可以保存蠻長的時間~
只要外觀沒有異狀<br />我是覺得可以試試<br />因為乾燥的狀態<br />菌種都可以保存蠻長的時間~<br />carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-65019371296265417582019-11-03T11:39:05.695+08:002019-11-03T11:39:05.695+08:00老師,想請問您米麴的米300g放到過期了,請問該怎麼辦?是還可以做米麴嗎?還可以有其他用途嗎?想知道...老師,想請問您米麴的米300g放到過期了,請問該怎麼辦?是還可以做米麴嗎?還可以有其他用途嗎?想知道過期米麴有沒有其他用途呢?謝謝Anonymoushttps://www.blogger.com/profile/11874401461642419472noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-10189859270077871982018-02-24T11:33:09.534+08:002018-02-24T11:33:09.534+08:00這應該是不同菌種
好像沒有辦法的這應該是不同菌種<br />好像沒有辦法的carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-43488955357562952412018-02-21T13:06:10.377+08:002018-02-21T13:06:10.377+08:00胡老師, 想請問一下如果用紅麴 可以做到鹽麴嗎?還是一定要用白的? :)胡老師, 想請問一下如果用紅麴 可以做到鹽麴嗎?還是一定要用白的? :)Anonymoushttps://www.blogger.com/profile/12557083217047347707noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-54410942050133184892016-09-20T16:21:10.389+08:002016-09-20T16:21:10.389+08:00應該是可以的
也許煮沸比較好~應該是可以的<br />也許煮沸比較好~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-68371972096235437912016-09-17T06:19:07.545+08:002016-09-17T06:19:07.545+08:00老師您好,請問是否可用RO水製作呢?需要煮沸嗎?謝謝您老師您好,請問是否可用RO水製作呢?需要煮沸嗎?謝謝您Anonymoushttps://www.blogger.com/profile/16802261888992397188noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-10470047761279036372016-04-14T21:21:50.212+08:002016-04-14T21:21:50.212+08:00因為是購買後才看到,所以不是老師提供的賣家,但還是謝謝老師撥空回答。因為是購買後才看到,所以不是老師提供的賣家,但還是謝謝老師撥空回答。Anonymoushttps://www.blogger.com/profile/03076673679289810026noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-29546721295987737712016-04-14T21:09:16.182+08:002016-04-14T21:09:16.182+08:00如果不是我提供資料購買
我也沒有辦法確認
那妳就必須詢問賣家~如果不是我提供資料購買<br />我也沒有辦法確認<br />那妳就必須詢問賣家~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-71238256393447641992016-04-14T21:07:11.239+08:002016-04-14T21:07:11.239+08:00是我文章後方提供的購買資料嗎?是我文章後方提供的購買資料嗎?carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-50608148959412299032016-04-14T19:50:06.019+08:002016-04-14T19:50:06.019+08:00Yahoo拍賣Yahoo拍賣Anonymoushttps://www.blogger.com/profile/03076673679289810026noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-50634842965255000362016-04-14T16:59:03.188+08:002016-04-14T16:59:03.188+08:00那一個網站?那一個網站?carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-50841355241435431782016-04-14T12:08:41.672+08:002016-04-14T12:08:41.672+08:00妳好~我在網站買了標榜日本米麴,寄來是塑膠袋裝的,應該是自行培養的米麴,但發現很多米粒有黃色,但並不...妳好~我在網站買了標榜日本米麴,寄來是塑膠袋裝的,應該是自行培養的米麴,但發現很多米粒有黃色,但並不是整粒黃色,其它米粒則是米白色帶粉狀,因為看到跟老師描訴的好像不同,又第一次購買,怕買到受黃麴毒素污染的米麴。Anonymoushttps://www.blogger.com/profile/03076673679289810026noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-26025709178851842622016-03-31T10:05:11.013+08:002016-03-31T10:05:11.013+08:00不客氣~不客氣~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-13944746830630596052016-03-31T01:46:30.335+08:002016-03-31T01:46:30.335+08:00謝謝老師~謝謝老師~Anonymoushttps://www.blogger.com/profile/01126772540068965085noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-77609597534789986882016-03-28T23:47:17.433+08:002016-03-28T23:47:17.433+08:00明白了,謝謝Carol!! 謝謝詳細回覆!明白了,謝謝Carol!! 謝謝詳細回覆!Anonymoushttps://www.blogger.com/profile/12145685093453150636noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-20682616024065059432016-03-28T19:40:57.903+08:002016-03-28T19:40:57.903+08:00米麴本身就是菌附著的
大部份這種菌 如酒麴 豆麴
只要乾燥保存都可以放很多年
我沒有辦法告訴你如何判...米麴本身就是菌附著的<br />大部份這種菌 如酒麴 豆麴<br />只要乾燥保存都可以放很多年<br />我沒有辦法告訴你如何判斷<br />我自己的一些酒麴 米麴放冰箱冷藏都是正常的<br />拿來做出來的甭品都沒問題<br />你若擔心就不要使用carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-11261129959020182932016-03-28T16:14:55.103+08:002016-03-28T16:14:55.103+08:00上方有問題的括除應該就好~上方有問題的括除應該就好~carolhttps://www.blogger.com/profile/05696181617187681896noreply@blogger.comtag:blogger.com,1999:blog-6421531370070396082.post-61166601802040812402016-03-28T15:51:51.254+08:002016-03-28T15:51:51.254+08:00謝謝您的專業拍導,感激。請問如何分辦是壞還是變色之後仍可用呢謝謝您的專業拍導,感激。請問如何分辦是壞還是變色之後仍可用呢Anonymoushttps://www.blogger.com/profile/12145685093453150636noreply@blogger.com