Cooked lemon salt is the kitchen's secret weapon, salt can be used instead of seasoning, in addition to salty and acidity, the surprise is that it contains the full strength of the lemon aroma. We use non-toxic lemons from Nantou friends, and the whole lemon is more than one month in skinning, so that the salt and lemon are fully wetted together. Finally, it is mashed and more convenient for use on all dishes. Used to deal with seafood and meat, pre-cured for 30 minutes to help soften the flesh, fishy fresh excellent results. If you love camping, bring this jar is waiting to be praised by friends!
= How to use =
· Pickled meat pickled fish: 1-2% by weight pickled for 30 minutes
· Seafood seasoning: Add fry for one minute before wok
Direct salt flavoring, camping necessary
Ingredients: lemon, sea salt
Weight: 190 ± 10 grams
Save: Please save the refrigerator
Shelf life: about five months, the actual save date, please refer to the product label
Origin / manufacturing methods
Origin Taiwan · handmade
(Video by Round Island Canteen)
Lemon salt and seafood is a good partner, suitable for removing the fishy fish and fresh.
When dealing with seafood or meat, as long as a few spoon pickle lemon salt, shrimp sweet sucking means aftertaste, and even the sauce are sweet, dip bread mixed rice are good, bottom up, eat wipe clean, a drop of juice do not stay.
Shrimp Shrimp 10 to 12
Pickle lemon salt Preserved Lemon One tsp
Gallic garlic 3 to 4
Olive oil 1 tablespoon
(Also available rice wine or Japanese sake instead)
1. garlic sliced
2. Stir fried shrimp with olive oil, then add garlic slices.
3. Shrimp red when adding white wine, then add cooked lemon stir fry evenly.