[{"data":1,"prerenderedAt":102},["ShallowReactive",2],{"article-usage-making-sanbaozha-should-tangerine-peel-be-steamed-zh":3},{"article":4,"alternates":99},{"id":5,"title":6,"body":7,"category":84,"cover":24,"coverImage":24,"date":85,"description":86,"extension":87,"locale":88,"meta":89,"navigation":90,"path":91,"seo":92,"slug":93,"stem":94,"tags":95,"__hash__":98},"articles\u002Fzh\u002Fusage\u002Fmaking-sanbaozha-should-tangerine-peel-be-steamed.md","制作三宝扎：陈皮是否需要蒸制？",{"type":8,"value":9,"toc":78},"minimark",[10,14,18,25,29,32,40,45,48,70,75],[11,12,6],"h1",{"id":13},"制作三宝扎陈皮是否需要蒸制",[15,16,17],"p",{},"在制作三宝扎（通常指由陈皮、青榄和禾秆草组成的“陈皮三宝扎”）时，陈皮并非必须蒸制。不过，根据个人习惯和操作需求，有些人会选择蒸一下。以下为您详细说明蒸制的作用及制作方法。",[15,19,20],{},[21,22],"img",{"alt":23,"src":24},"图片","\u002Fimages\u002Fpbcp\u002F27b0b16b62c38c32.png",[26,27,28],"h2",{"id":28},"陈皮蒸与不蒸的作用",[15,30,31],{},"由于干陈皮质地干硬，在包裹青榄时容易脆裂。因此，许多做法建议将陈皮洗净后，入锅大火蒸3至4分钟。此举的主要目的在于利用蒸汽使陈皮变软，从而能够轻松地“反皮”包裹住咸青榄而不破损。",[15,33,34,35,39],{},"除了蒸制，也有其他软化方法：例如用喷壶均匀喷少量水、提前将其放置在湿润空气中自然回软，或者延长浸泡时间。总之，",[36,37,38],"strong",{},"蒸制仅仅是软化陈皮的一种手段","。只要能达到软化效果，蒸与不蒸均可。",[15,41,42],{},[21,43],{"alt":23,"src":44},"\u002Fimages\u002Fpbcp\u002Fb8e213766f4f8e73.png",[26,46,47],{"id":47},"陈皮三宝扎的具体做法",[49,50,51,58,64],"ol",{},[52,53,54,57],"li",{},[36,55,56],{},"准备材料","：选用优质青榄、浦北陈皮和禾秆草。青榄洗净后需用开水略微灼烫并沥干；陈皮与禾秆草洗净后晾干备用。",[52,59,60,63],{},[36,61,62],{},"包装青榄","：将沥干的青榄用粗盐搓洗后进行晾晒。晾晒数日后，取一片软化的陈皮包裹住一颗或多颗青榄，外面用禾秆草紧紧缠绕并打结。一片完整的陈皮通常可包裹两到三颗青榄。",[52,65,66,69],{},[36,67,68],{},"腌制储存","：制作好的三宝扎不能立即食用。需将其放入玻璃罐中，铺上厚厚的粗盐封存。一般建议腌制一年以上再开启泡茶，腌制时间越长，其陈香越浓郁，功效也越佳。",[15,71,72],{},[21,73],{"alt":23,"src":74},"\u002Fimages\u002Fpbcp\u002Ffd54ab71df7ac99c.png",[15,76,77],{},"综上所述，制作三宝扎时蒸制陈皮完全视乎其软硬程度。如果您的陈皮已经足够柔韧，则无需多此一举；若陈皮太脆，适当蒸制会大大降低操作难度。",{"title":79,"searchDepth":80,"depth":80,"links":81},"",2,[82,83],{"id":28,"depth":80,"text":28},{"id":47,"depth":80,"text":47},"usage","2024-12-25","本文解答了制作三宝扎（陈皮三宝扎）过程中陈皮是否需要蒸制的疑问，分析了蒸制的主要目的是使陈皮软化以便包裹青榄，并提供了三宝扎的详细制作与腌制步骤。","md","zh",{},true,"\u002Fzh\u002Fusage\u002Fmaking-sanbaozha-should-tangerine-peel-be-steamed",{"title":6,"description":86},"making-sanbaozha-should-tangerine-peel-be-steamed","zh\u002Fusage\u002Fmaking-sanbaozha-should-tangerine-peel-be-steamed",[84,96,97],"三宝扎","陈皮处理","TgYCwx1AJIpGjBeYCLablUHjs97mef66iHE-kw_3S4M",{"zh":100,"en":101},"\u002Fusage\u002Fmaking-sanbaozha-should-tangerine-peel-be-steamed","\u002Fen\u002Fusage\u002Fmaking-sanbaozha-should-tangerine-peel-be-steamed",1775203857579]