摘要
酸汤是贵州苗族地区一种传统的发酵型调味品 ,它分红酸汤和白酸汤两种 ,具体介绍这两种酸汤的配方、制法 ,还有白酸汤的营养成分分析 。
Sour Soup is a traditional fermented Condiment in Guizhou Hmong's area, which includes red sour soup and white sour soup. Their formulas, making methods and the nutritional composition of white sour soup are discussed in detail. All these set a good foundation for the promotion of this special condiment.
出处
《江苏调味副食品》
2004年第4期27-28,共2页
Jiangsu Condiment and Subsidiary Food
