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怎样腌制腊排骨要放多少盐
更新时间： 2020-10-05 00:00:00  

用上好的排骨，加上适量的盐腌制24小时，然后取出挂在阴凉透风的地方晾晒10天左右，忌太阳曝晒，忌虫蝇。为防止虫蝇将排骨挂在四面都是纱网的柜子里，既通风又能挡住虫蝇。10天以后的排骨要尽快的食用完或者是斩成小块装袋放入冰箱冷藏，以免在外面晾制的时间太长导致排骨太干而影响排骨的口感。晾制好的腊排骨，斩成小件，用开水冲洗两遍后就可以直接下锅炖，清炖，不用加任何调料，炖至排骨软烂但不能离骨。腌制腊排骨放盐的比例要根据腌制排骨的多少，排骨和盐的比例是十比一。

关键词： 怎样 腌制 排骨 多少

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