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請問各位師父冷魯米血問題

May 7th 2014, 02:38

小弟最近剛從事冷魯事業..但是有幾件是想請教各位滷味師傅..

1.剛滷好的米血軟嫩..但是就算抹油過一會外面還是會乾乾的..該如何讓它保持一直軟嫩呢..因為吃過很多家工作時間都沒我長.也沒加熱.米血卻可以一直保持軟嫩.是品牌關係嗎?

2.剛滷好的滷味需要吹涼嗎?吹涼再裝起來是不是比較不會壞掉?

3.當天沒賣完的滷味該如何保存? 例如直接冰起來..或者要再加熱一次放涼在冰

我的作法有點像夜市一個鐵盤東西擺一擺就賣..希望有從事過冷魯的大大可以替我解答..

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