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怎么腌老北京八宝酱菜
更新时间： 2020-10-05 00:00:00  

材料黄瓜1000克；藕、豆角各800克；红豆400克；花生米300克；栗子仁200克；核桃仁100克；杏仁100克；（以上原料应先行腌制好）黄酱2000克；糖色100克；酱油1000克。做法将以上原料均加工成大小均等的形状混合在一起，用水泡出部分咸味，捞出晾干，装入布袋入缸，缸中放黄酱，糖色酱油每天搅拌1次5-7天后即成。注意事项主料先腌制时加盐不宜过多，时间要长一点，5-8天，缸中的调料应淹没主料如不足可加凉开水。

关键词： 怎么 北京 酱菜

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