卡旻e9 October 2013 at 10:49好詳細呀!
ReplyDeleteReplies鬼嫁17 October 2013 at 13:40Thanks!
DeleteRepliesReplyReply路霸9 October 2013 at 11:26真喺好佩服，其實製作都幾煩覆，好嘢一定喺咁，我會轉給朋友分享，Ths:-)
ReplyDeleteReplies鬼嫁17 October 2013 at 13:39又未至於好煩，只需每日攪一攪，自己整又平好多呢
DeleteRepliesReplyReplyUnknown11 October 2013 at 10:50「輕輕加上蓋子，讓米麴能呼吸」係咪即係唔好蓋實個樽？
ReplyDeleteReplies鬼嫁17 October 2013 at 13:38係呀。唔好蓋實個樽
DeleteRepliesReplyReplyUnknown11 October 2013 at 19:10日本醬油係香港邊度買到？
ReplyDeleteReplies鬼嫁17 October 2013 at 13:38所有日本超市都有，大型的港式超市都有
DeleteRepliesReplyReplyYuki25 October 2013 at 00:48請問可儲存幾耐
ReplyDeleteReplies鬼嫁25 October 2013 at 08:30發酵後放雪櫃半年
DeleteRepliesReplyReplybobo31 October 2013 at 14:02請問醬油麴點先為之完成？ 我見日日都差唔多樣咁，唔識睇。。。
ReplyDeleteReplies鬼嫁31 October 2013 at 17:45第一張圖的樣子，有一粒粒米麴是正常的，個樣似粥咁（潮州粥個種），但唔會溶曬，試味時沒酸味，無生米感覺，有少少米的甜味(當然豉油味會重D）就得啦
DeleteRepliesReplyReplyUnknown4 November 2013 at 02:56哎呀!!係咪唔可以用岩鹽的? 我用左, 點算好?
ReplyDeleteReplies鬼嫁4 November 2013 at 07:52岩鹽沒問題的，但如果是粗的，比較大粒，怕不能溶掉，發酵完成後，真的不能溶掉就用 blender 打碎
DeleteRepliesReplyReplyCeliaViolet7 November 2013 at 11:28嘩! 謝謝鬼鬼, 不得了, 太勁, 好詳細介紹, 受用, 我也要去學整, 因從未試過整, 感激呀! ^o^
ReplyDeleteReplies鬼嫁7 November 2013 at 17:25試下啦，真係令到食物好味左嫁
DeleteRepliesReplyReplyAnonymous7 November 2013 at 17:17請問我用Miyako整醬油麴,整完第一日已經好乾，第二日加咗50ML醬油,日日都有攬下,依家已9日了,仍是不太多醬油,我試食米是淋的,今天將它放雪櫃,諗住下星期試下用,都唔知啱唔啱
ReplyDeleteReplies鬼嫁7 November 2013 at 17:25米是淋的就ok 啦，唔會有好多水份的，街買現成無咁足料，比較稀
DeleteRepliesReplyReplyAnonymous7 November 2013 at 17:35多謝你的回覆,咁即係成功咗'YEAH'
ReplyDeleteReplies鬼嫁20 December 2013 at 21:44係呀!
DeleteRepliesReplyReplyUnknown20 December 2013 at 05:05如果鹽麴的角色係鹽, 咁醬油麴係鼓油加盬不是更咸嘛? 兩者只能用一種?
ReplyDeleteReplies鬼嫁20 December 2013 at 21:45係呀，用其中一種就ok, 好似平時調味咁，有豉油就唔落鹽
DeleteRepliesReplyUnknown21 December 2013 at 10:56明白晒!!
DeleteRepliesReplyReplyUnknown25 February 2014 at 10:40係咪只有浸的第二日加醬油就得, 打後日子唔駛加?
ReplyDeleteReplies鬼嫁25 February 2014 at 11:49係呀
DeleteRepliesReplyUnknown28 February 2014 at 23:56我結果只係買到みやこ，即係要熱水開左啲醬油，等到60度再加米麴我又有野唔明喇，用毛巾包住2-3個鐘，或者55度保溫一晚，但2個情形好似唔一樣喎…我個電飯煲只有保溫，無得揀溫度，咁點好呢？係咪唔保溫最多只係發酵得慢，唔會整唔成？我好多問題，唔好意思呀……
DeleteRepliesReply鬼嫁5 March 2014 at 20:29用毛巾包不吸55度保溫一晚暖。唔保溫最多只係發酵得慢，唔會整唔成 ﹣﹣＞ 無錯，香港天氣暖左，都OK， 或放係窗邊較暖的地方，
DeleteRepliesReplyReplyUnknown19 March 2014 at 19:59hi鬼鬼，點解按入食譜時話過時 -_-#
ReplyDeleteReplies鬼嫁19 March 2014 at 20:13連去了舊的 blog, 而家改返，應該睇到啦
DeleteRepliesReplyReplyUnknown28 March 2014 at 11:17hi hi 鬼鬼，我浸咗醬油麴已經兩個禮拜，d 米碎晒但係唔淋，係咪唔成功呢？
ReplyDeleteReplies鬼嫁31 March 2014 at 10:46咬落無生米感覺即係ok 啦，試下味先
DeleteRepliesReplyUnknown1 April 2014 at 11:33試咗，d米都係脆卜卜，不過浸咗咁耐，又無變味就照用吧...
DeleteRepliesReply鬼嫁1 April 2014 at 14:29可能天氣唔夠暖，用住先，放放下就會再淋D
DeleteRepliesReplyReplyAnonymous8 April 2014 at 10:27謝謝你，我整整先。謝謝分享。
ReplyDeleteRepliesReplyAnonymous8 April 2014 at 14:55請問是否7~10天發酵完成就可以用呢?成品儲存雪櫃半年內用完是嗎 ?謝謝!
ReplyDeleteReplies鬼嫁14 April 2014 at 10:14對呀
DeleteRepliesReplyReplyAnonymous10 April 2014 at 10:25鬼鬼，您好！請問我在吉之島買不到米粒狀的米麴，那在什麼地方可以買得到呢？謝謝！！
ReplyDeleteReplies鬼嫁14 April 2014 at 10:15吉之島的話，是放在鮮豆腐泡菜，今久 counter 那邊，有看過嗎？
DeleteRepliesReplyAnonymous14 April 2014 at 20:04買到啦！唔該晒！！！
DeleteRepliesReplyReplyUnknown12 April 2014 at 22:20我今天在city super買家粒粒米麴呀
ReplyDeleteReplies鬼嫁14 April 2014 at 10:14快D整啦
DeleteRepliesReplyReplyAnonymous14 May 2014 at 00:33其實我比較好奇的是玻璃瓶哪邊買的XD…<汗"
ReplyDeleteReplies鬼嫁7 November 2014 at 12:10一般的家品店
DeleteRepliesReplyReplyAnonymous2 June 2014 at 20:38如用Miyako整醬油麴, 應用電飯煲做會好一些, 首先加入熱水100ml 和醤油250ml, 馬上加入米麴拌勻, 按保溫, 用毛巾蓋好待8-10小時至米麴軟身, 煲蓋半關就可以, 否則溫度會太高, 完成後放涼, 裝入已消毒的瓶子, 放入雪櫃7天就可以用了.
ReplyDeleteRepliesReplyUnknown3 June 2014 at 00:54用Miyako kouji 一包分別試做了鹽麴和醬油麴，兩種味道都很好。鹽麴不消一星期便被吃光了，幸好還有醬油麴頂替。平時不甚愛吃醬油，只覺味道太咸，但醬油麴就完全不同，味道温和，有天然甜味，從此愛上它！謝謝鬼鬼無私分享。
ReplyDeleteReplies鬼嫁7 November 2014 at 12:09味道温和，有天然甜味，呢個就係佢的好處，除了健康，味道仲好正!
DeleteRepliesReplyReplyAnonymous2 July 2014 at 19:42你好！我想試整鹽麴，我買嗰種是乾燥的米麴，請教一下，做鹽麴之前，米麴是否需要用水洗一洗先用的？煩請回覆，謝謝。
ReplyDeleteReplies鬼嫁7 November 2014 at 12:08不用洗
DeleteRepliesReplyReplyAnonymous15 July 2014 at 15:00你好~想請問係759見到1樽過嘅米麴(當冇酒精酒賣架~)，唔知用個樽米麴自己加盬整盬麴得唔得嘅呢?
ReplyDeleteReplies鬼嫁7 November 2014 at 12:081樽過嘅米麴？可能已是製成品，可直接用
DeleteRepliesReplyReplyKestrel25 July 2014 at 00:13妳提到："試味時，沒有酸味， 帶米香，米麴軟稔，沒有生米的感覺"呢個係咪就係成功醃好的指標呢？
ReplyDeleteReplies鬼嫁7 November 2014 at 12:07係呀
DeleteRepliesReplyReplyAnonymous14 August 2014 at 14:25全個過程發酵都不用蓋實個樽嗎？
ReplyDeleteReplies鬼嫁7 November 2014 at 12:06不用
DeleteRepliesReplyReplyUnknown23 November 2014 at 09:26我由6號整到宜家，都有少少生米的感覺，是否失敗了？
ReplyDeleteReplies鬼嫁18 February 2016 at 19:34有少少都ok, 一路用，會越來越軟
DeleteRepliesReplyReplyUnknown26 February 2015 at 02:42Hi, I can't find the dry 米麴 in NY. what can I use different rice? such as brown rice?
ReplyDeleteReplies鬼嫁18 February 2016 at 19:34No, 米麴 is special rice
DeleteRepliesReplyReplyUnknown12 May 2015 at 08:09我浸左兩日，今日見到有塊白色既嘢喺面⋯撩唔散，係咪失敗左，定將佢推落底繼續？😭😭😭
ReplyDeleteReplies鬼嫁18 February 2016 at 19:33筆走佢再繼續
DeleteRepliesReplyReplyUnknown29 January 2016 at 20:00請問咩叫辛口同甘口呢？
ReplyDeleteReplies鬼嫁18 February 2016 at 19:33少鹽無咁鹹就係甘口
DeleteRepliesReplyReplyUnknown10 June 2016 at 08:13Hi去一田同Aeon都買唔到麴米，最後係city super 買到示範的其中一隻，剛跟你方法試做成功，非常好味，感謝。以前睇Nigella Lawson的cookbook,教洗乾玻璃樽放入焗爐大約120至140度，大約20分鐘，已消毒ok,我覺得方便過蒸或煮，因為涼返即用，唔駛抹水。
ReplyDeleteReplies鬼嫁22 June 2016 at 09:52太好啦。消毒方法蒸過會乾淨D，就咁用熱水都ok, 焗乾係方便D，文中都有教但 120度以上可能會太熱，玻璃受唔到易爆，90度以下其實都夠乾。
DeleteRepliesReplyReplyUnknown19 June 2016 at 11:59由整到而家已有兩個星期，近三四日，米麴全部浮上面，水在底，米水分離，是正常嗎？米已經無生米感覺，我用時只用上層的米，還是跟米及水搞伴一起才用
ReplyDeleteReplies鬼嫁22 June 2016 at 09:49正常，攪下就得
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