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Idiomas disponibles
Idiomas disponibles
B. Vegetable pretreatment:
1. Treat with steam, boiled water, or oil. Recommended
for green legumes, cauliflower, cauliflower, asparagus,
and potatoes.
2. Put the prepared vegetables in boiling water for
about 3-5 minutes. Filter dry and put into a drying
hopper.
3. Soak vegetables in lemon juice for about 2 minutes.
Food Name
Artichoke
Asparagus
Leguminosae
Sugarbeet
Brussels leaf
Cauliflower
Cabbage
Carrot
Cauliflower
Celery
Chinese chives
Prepare
Cut into 8mm strips
and cook for about
10 minutes
Cut into 25mm strips
Cut and steam
until translucent
Steam, cooling,
remove head and root
Pick the leaves
from the stems
Cut open and
steam until soft,
about 3-5 minutes
Peel off and cut
into 3mm strips
Steam, slice or slice
Steam soft and
cut open
Slice into 6mm
Incision
Dry standard Time/hour (approx.)
Brittle
Brittle
Pliable
Brittle
Brittle
Tenacious
Ready-to-eat
Tenacious
Brittle
Brittle
6-14
6-14
12-38
8-26
8-30
6-20
6-14
6-12
6-16
6-14
6-10
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