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红栀子怎么给卤菜上色
更新时间： 2019-02-27 00:00:00  

1、生肉直接入染液煮，晾干即可。熟肉，泡温水一夜，晾干即可。栀子果若是鲜果，捏碎泡水3小时，过滤，取染液。若是干果，放热水泡一夜，泡软后捏碎，加火煮，煮沸续煮30分，过滤取第一次染液；可重复煎煮取3~4次染液。

2、红栀子可以清热、去火、除燥之外，红桅子还有非常好的着色效果，红桅子着橙红色的效果很好，会使卤菜的色泽非常漂亮，能够很好地吊起顾客的食欲。

关键词： 栀子 怎么 卤菜

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