紫苏梅

2024-06-18 11:58:57 503

紫苏梅
这几年,小城风靡自己腌制青梅,自己腌制的,没有防腐剂没有添加剂,健康绿色卫生,有人喜欢腌制甜甜的没有了一点酸味的脆梅,我却独爱酸酸甜甜带点咸的Q感的紫苏梅,我觉得这更有梅子的味道。紫苏梅最好半年以后才开吃,晶莹剔亮带点软Q的口感,好吃忘不了哈……

Details of ingredients

  • 青梅5000克
  • 白糖3000克
  • 冰糖1000克
  • 500克

Technique

  • 难度初级
  • 工艺其他
  • 口味酸甜
  • 时间约三天

Steps to make 紫苏梅

  • 1.挑选大个无外伤的梅子,洗净晾干
  • 2.加盐搓揉,这步叫杀青,可以去绒毛,入味
  • 3.杀青后用重物压住梅子,让梅子出苦水,咸水,这是压了一天的梅子
  • 4.继续压,压它个四五天,中途要翻动
  • 5.倒掉盐水,捞出梅子晾晒一天
  • 6.一层白糖一层梅子放入玻璃罐里(紫苏洗净晾干加盐搓揉,这一步没图)上面放入紫苏和冰糖,盖上盖子让糖慢慢融化渗透
  • 7.半年后可以开吃了,中途要打开看看,不够甜就加冰糖
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