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贵州酸汤鱼的酸汤如何发酵
更新时间: 2020-08-15 00:00:00  

贵州酸汤鱼的酸汤也称为番茄酸汤。具体制作方法如下:选用皮薄个小的野生西红柿,洗净晾干水分去皮绞碎加上少许盐拌均匀,再加上少量酸本后装入可密封的坛子里经发酵而形成,15到20天即可取用。制作这种酸汤最好加入少量木姜籽;由于存放时间越长就会越酸。因此在使用时可加适量的冷开水缓解酸度;坛子围边要保持不断密封水;还要注意清洁,绝对不可沾油污,否则会变味变坏。

关键词: 贵州 如何 发酵

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