夏日开胃佳品—— “比花娇”(水晶藠头)

2024-07-14 02:58:54 157

夏日开胃佳品—— “比花娇”(水晶藠头)
之前有介绍吃藠头的诸多好处,兼附上了一种凉拌的吃法 (链接在此:http://home.meishichina.com/recipe-63397.html)
现在再来介绍另外一种泡来吃的方法。  将藠头腌泡之后,晶莹透亮,表皮根根经络分明,小小的一颗颗很漂亮,所以想了“比花娇”这个“艺名”~ 哈哈

有些地方喜欢将藠头用类似泡蒜的办法做,加的陈醋,出来颜色深,我个人比较偏好用白醋的这种,吃在嘴里酸酸甜甜,还有股浓浓的辛香,特别生津开胃。冰在冰箱里,想吃的时候来上几颗,哇~~~~ 口水都哗哗滴呀~~~

想吃带点麻香辣味的,就用之前凉拌的吃法,喜欢酸甜口的,就学起水晶藠头的做法~

还是要再啰嗦一次:藠头不宜和牛肉同食的哈

Details of ingredients

    Technique

    • 难度简单
    • 工艺其他
    • 口味酸甜
    • 时间约三天

    Steps to make 夏日开胃佳品—— “比花娇”(水晶藠头)

    • 1.新鲜藠头去根、叶,洗净,沥干水分。(我家乡的藠头是这种细长形的,有些地方会胖圆一些。)
    • 2.沥干水分的藠头用盐腌制数小时,密封放置,直至表皮微微变蔫发皱。我是腌制了一个下午加一个晚上,第二天打开密封盒的时候,藠头析出了很多汁水。盐可以稍微多放些。
    • 3.再次打开盒盖的时候,不光出了很多汁水,而且藠头的辛香味已经很浓郁咯。将藠头拣出放密封瓶罐中。
    • 4.析出的汁液,加白醋、糖调匀。
    • 5.混合好的汁液倒入之前装好藠头的瓶罐中,要没过藠头。然后密封冷藏3-5天,即可食用咯!
    • 6.泡制好的藠头表皮透明晶莹,味道浓郁,酸酸甜甜中略带些藠头特有的辛香,咬在嘴里,脆嫩爽口。
    • 7.也特别适合不能吃辣、夏天不好好吃饭的小盆友哦~~
    • 8.:)
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