快捷搜索:

云南泡菜的做法云南泡菜怎么做云南泡菜的家常

满口生津的美食背后总有它的故事。上培训班夜课,饿得慌,没零食咋办?坐在后排吃一口秀花刚刚做好的泡菜最好,殊不知一开盖酸辣气味四溢,险些全班同砚都转偏激来,就这样害得我整晚受饿。SuchgoodthingwasinspiredbyRose.Therightfermentationtimegivescrunchyquality,notsoggyorlimp.材料大年夜娃娃菜cabbage3棵pcs粗盐coarsesalt50克g姜ginger2汤匙tbs蒜头garlic5办pcs紫天椒chilli2个pcs辣醋椒P.chilli3汤匙tbs红椒粉paprika1茶匙tsp绍酒Chinesewine1汤匙tbs幼盐finesalt1茶匙tsp做法1

选购每个约500克重的大年夜娃娃菜,冲洗干净;Cleanthoroughlythecabbage.掰开浸泡10来分钟;Peeleachsingleleaf,soakinsaltedwaterfor10mins.用清洁的手掰细;Breakwithcleanhandsintosmallerpieces.筹备好醃料;Preparethemarinadesasshown.加盐,用手混杂,使劲揣至软;Addcoarsesalt,mixhardwithhandstilltender.除了绍酒,加入砧板上所有材料;BesidesChinesecookingwine,addinallmarinadesonthechoppingboard.

2

密封罐洗彻底洗干净,烫热水,不能沾油。一边入罐一边挤压;Againcleanabigjarthat'sabletoholdthesepickles,presswhileputtinginbitbybit.把菜下边的液体也倒进去,只必要盖面就行,加入绍酒,上面撒幼盐;Pourtheliquidinsoastojustcoverthepickles.Addwine.Sprinklefinesaltontop.扣上扣密封,置于阴暗处4-5晚(冬天需时较长);礼拜二跟礼拜六的比较。Sealitindimplacefor4-5nights(ratherlonginwinter).Beforeandafter(4nights).装在小罐子里冷藏保存,以致可以送礼;Dividethewholeintosmallercans,placeinthefridgefor2nights.

3

这就叫开胃!It'sreallyagoodsidedish.吃乌冬的时刻佐上几片分外生津。Soaccomplishedbyaddingsomesourelementtothenoodles!配柠檬红茶吃分外有滋味!Lemonteatastesgood!

滥觞:心食谱

您可能还会对下面的文章感兴趣: