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腌制腊八蒜用什么醋比较好
更新时间: 2020-10-08 00:00:00  

腌制腊八蒜用米醋比较好。因为米醋色淡,泡过的蒜色泽如初,橙黄、翠绿,口感酸辣适度,香气浓而微甜。而老醋、熏醋泡过的蒜色泽发黑,蒜瓣也不够绿,口感较差,尤其是熏醋,略带糊味。白醋不是纯粮酿造,无法保证口感。腊八蒜是一道主要流行于北方,尤其是华北地区的传统小吃,是腊八节节日食俗。在阴历腊月初八的这天来泡制蒜。

关键词: 腌制 腊八 什么 比较

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