| 摘要 |
PURPOSE: A method of pickling edible leaves of plants in a soy sauce is provided, thereby maintaining the freshness of and natural taste and flavor of the plants, and increasing their digestion and nutrients. CONSTITUTION: Sesame leaves or leeks are washed, and put into a jar. Water of 30%, a soy sauce of 20%, fructose of 20% and a soybean fermentation extract of 10% are mixed, and the mixture is then poured into the jar containing the sesame leaves or leeks of 20%. The sesame leaves or leeks are pickled at 20 deg.C for 24 hours, and they are then stored at ambient temperature, or cold temperature. |
