12
8
C. Pretreatment of meat, fish and other foods:
1. Lean meat (no fat meat): It is recommended to
marinate the meat to maintain its natural taste and
make it tender before drying. Salted products should
have salt to help absorb water from meat and keep it
fresh.
Pickling standard:
1/2 cup soy sauce; 1 garlic, mashed; 2 tablespoons
brown sugar; 2 tablespoons ketchup; 1/2 cup Worces-
tershire sauce; 1-1/4 teaspoon of salt; 1/2 teaspoon
onion powder; 1/2 teaspoon pepper; Mix all the above
ingredients.
Eggplant
Brittle
6-18
Cucumber
Tenacious
6-18
Garlic
Peeled slice
The slices were 6mm
and 8mm thick
Peel and slice to 12mm
Brittle
Brittle
Brittle
6-16
Pepper
The whole
8-14
Mushroom
Slice, or whole
Tenacious
6-14
Onion
Slice
8-14
Peas
Steam for 3-5 min
Brittle
8-14
Chili pepper
De-seeded, cut into
6mm strips or loops
Brittle
Brittle
4-14
Potatoes
Slicing, dicing and
steaming for
8-10 minutes
6-18
Rhubarb
Remove the skin
and cut it into
3mm long
Free of moisture
8-38
Spinach
Steam until withered
Brittle
6-16
Tomato
Peel, cut in half or slice
Tenacious
8-24
Pumpkin
Slice into 6mm
Brittle
6-18
