1.关(Guan)于(Yu)菜(Cai)干(Gan) 菜(Cai)干(Gan)是(Shi)一(Yi)道(Dao)美(Mei)味(Wei)可(Ke)口(Kou)的(De)传(Chuan)统(Tong)名(Ming)菜(Cai),属(Shu)于(Yu)闽(Min)菜(Cai)系(Xi)。(?)据(Ju)深(Shen)圳(Zhen)送(Song)菜(Cai)公(Gong)司(Si)熟(Shu)知(Zhi)有(You)400多(Duo)年(Nian)的(De)历(Li)史(Shi),不(Bu)仅(Jin)省(Sheng)内(Nei)外(Wai)闻(Wen)名(Ming),在(Zai)南(Nan)洋(Yang)华(Hua)侨(Qiao)中(Zhong)也(Ye)颇(Po)有(You)影(Ying)响(Xiang)。(?)在(Zai)永(Yong)定(Ding)它(Ta)十(Shi)分(Fen)受(Shou)人(Ren)喜(Xi)爱(Ai)。(?)制(Zhi)作(Zuo)时(Shi)先(Xian)将(Jiang)鲜(Xian)芥(Jie)菜(Cai)洗(Xi)净(Jing),晒(Shai)1-2天(Tian),至(Zhi)菜(Cai)叶(Ye)晒(Shai)软(Ruan),然(Ran)后(Hou)用(Yong)蒸(Zheng)笼(Long)熏(Xun)蒸(Zheng),蒸(Zheng)后(Hou)再(Zai)晒(Shai)...

2.菜(Cai)干(Gan)的(De)制(Zhi)作(Zuo)方(Fang)法(Fa) 1、(?)制(Zhi)法(Fa)一(Yi) 制(Zhi)作(Zuo)时(Shi)先(Xian)将(Jiang)鲜(Xian)芥(Jie)菜(Cai)洗(Xi)净(Jing),晒(Shai)1-2天(Tian),至(Zhi)菜(Cai)叶(Ye)晒(Shai)软(Ruan),然(Ran)后(Hou)用(Yong)蒸(Zheng)笼(Long)熏(Xun)蒸(Zheng),蒸(Zheng)后(Hou)再(Zai)晒(Shai),晒(Shai)后(Hou)又(You)蒸(Zheng),如(Ru)此(Ci)反(Fan)复(Fu)三(San)次(Ci)以(Yi)上(Shang)...

3.菜(Cai)干(Gan)营(Ying)养(Yang)价(Jia)值(Zhi) 菜(Cai)干(Gan)用(Yong)新(Xin)鲜(Xian)的(De)白(Bai)菜(Cai)晒(Shai)干(Gan)而(?)成(Cheng),其(Qi)好(Hao)处(Chu)是(Shi),既(Ji)可(Ke)贮(Zhu)存(Cun)作(Zuo)长(Chang)年(Nian)食(Shi)用(Yong),经(Jing)太(Tai)阳(Yang)晒(Shai)后(Hou),吸(Xi)收(Shou)了(Liao).