快速腌制辣白菜

2024-05-16 02:58:59 539

快速腌制辣白菜
大鱼大肉吃腻了,这菜最下饭,辣、脆、酸、甜,而且方法简单易学,看一遍就会。重要的是腌制的时间短,一次也不要腌制太多,毕竟腌制食品的亚硝酸盐不可忽视,长期吃腌制食品也不利于健康。我家就是馋了腌一点,偶尔调剂一下胃口,做法也不难,这样吃的更健康。

Details of ingredients

  • 白菜1棵
  • 大蒜1头
  • 苹果1个
  • 1个
  • 柠檬1个

Technique

  • 难度初级
  • 工艺
  • 口味酸辣
  • 时间三小时

Steps to make 快速腌制辣白菜

  • 1.大白菜1棵,将大白菜一片片掰开,洗净,控净水分。
  • 2.切成1.5~2厘米宽的段儿,这个长短随个人喜欢,长了吃的时候再切一下也可以。
  • 3.取大盆,装入切好的白菜片,加入适量的盐,适合个人的口味即可,不要太咸,腌制24小时。
  • 4.备齐调味料,我把柠檬换成酸芒果,刚好家里有酸芒果,酸的不要不要的,也没有合适的吃法,用来腌制辣白菜再好不过了。如果柠檬和酸芒果都没有,可以用白醋替代。
  • 5.水果去皮洗净,酸芒果只用了一半。大蒜和姜去皮洗净。
  • 6.大蒜做成蒜泥,先用夹蒜器夹碎,再入碗中用擀面杖捣碎。
  • 7.所有的水果切成小块,入料理机榨成果酱。
  • 8.榨好的果酱加入适量的白糖拌匀,自己尝一下,也不要太甜,备好的蒜泥和姜末。
  • 9.将所有的调味料放在一起拌匀,加入味素、鱼露搅拌均匀,根据自己的口味加入适量的辣椒面拌匀,辣椒面我只用了10g,来自云南的辣椒面太辣了,北方人不能吃辣,辣椒面的用量就根据自己能承受的口味调整。
  • 10.搅拌均匀。
  • 11.腌制24小时的白菜会出来一些水,可以去掉盐水,如果调味料干粉用的多,也可以不去掉盐水,因为调味料也需要一些水分,我去掉了一半,视情况而定,最后加入搅拌均匀的调料。
  • 12.用筷子轻轻的拌匀即可,此时就可以吃了,再腌制1天效果更好。用消过毒的玻璃容器或者坛子装起来密封,放入冰箱冷藏保存。
  • 13.一棵白菜,腌制后装了满满的一盒还剩这一碗,足够吃一两周了。
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