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如何做梅干菜
更新时间: 2020-09-16 00:00:00  

将收获后的鲜菜整理清洗后晾晒5天左右,放在荫凉通风处堆放4至5天;待菜叶成黄绿色,叶子变软时,将干菜叶切成丝;将干菜丝放进盆里,撒上盐,用手揉搓,等渗出一些菜汁时,便装入陶罐;将装满菜丝后的陶罐封严,放在荫凉处存放;腌制半过月后,即可找开陶罐的封盖,取出完成的梅干菜来食用,此时菜线便成职色泽金黄,咸酸味甘的梅干菜。

关键词: 如何 干菜

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