酱酸莴苣

2024-06-22 08:58:56 291

酱酸莴苣
腌菜应该是我们日常居家过日子的必备的一种小菜,早点时候就着喝粥,正餐的时候摆上一盘爽脆或酸甜适口的小咸菜都不失是一种惬意的滋味。
世界三大名腌菜:涪陵榨菜、德国的甜酸甘蓝、欧洲酱黄瓜。印象中朝鲜的泡菜应该是世界名腌菜的,但在涪陵榨菜、甜酸甘蓝、酱黄瓜的面前就没有位置了。

济宁有名的酱菜是“玉堂酱菜”,是济宁名特酱菜。清代姑苏人戴玉堂,用南方技术生产北方风味酱菜,一时被誉为"京省驰名"、"誉压江南"。主菜有包瓜、磨茄等。从清代至今拥有百年历史,是山东闻名遐迩的小吃之一。
酱菜是不能叫“咸菜”的,因为酱菜是腌菜里的“顶配”,口感酱香爽脆是咸菜所无法比肩的。

玉堂酱菜是真的好吃,可价格也是真贵,日常吃的话就有点奢侈了。好在现在有 DIY、山寨等技法,那就自己在家做个简单的酱菜吃,既满足的胃口又可以体验一次DIY的乐趣。我做酱菜的过程纯粹是自己杜撰出来的,如有雷同实属巧合。

Details of ingredients

  • 莴苣1000g
  • 甜面酱500g
  • 精盐50g
  • 白糖10g

Technique

  • 难度简单
  • 工艺
  • 口味酸咸
  • 时间约三天

Steps to make 酱酸莴苣

  • 1.莴苣去皮后切大段或滚刀块码放在小盆里,撒入精盐腌渍2小时。
  • 2.一般莴苣腌渍的变软即可。
  • 3.把腌渍好的莴苣摆放在通风处,晾干。也可用清水浸泡一段时间脱盐,这样酱制的酱菜味道是酸甜的。
  • 4.把晾好的莴苣码放在酱菜用的小盆或瓦罐里,倒入甜面酱,少许白糖。
  • 5.翻动莴苣,让甜面酱覆盖住莴苣,一天翻动一次酱制7天即可。
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