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硬柿子催熟,我知道几个小妙招,您可以尝试下:
1.白酒催熟:将柿子在白酒中浸泡一下,然后用保鲜膜包裹起来,放进塑料袋中密封保存,两三天后柿子就会变得脆甜可口。
2.大米催熟:将生柿子塞进大米里面,用大米将柿子“埋起来”,一般5天左右柿子就能完全成熟。
3.苹果催熟:将苹果和柿子一起放进塑料袋中,把塑料袋绑紧放在家中温度稍微高一点的地方,等两三天就可以拿出来食用了。苹果能够释放大量的乙烯气体,能够加快柿子的成熟。
4.自然催熟:将柿子放置在室温下,让其自然成熟。柿子通常会在几天到几周的时间内逐渐变软和变甜。这是最自然的催熟方法,但需要等待一段时间。