天气预报 > 美食 > 菜脯酱制作方法
菜脯酱制作方法
更新时间: 2021-02-23 19:28:33  

1、原料:菜100千克、食盐10千克、香料适量。

2、菜块加入食盐4.5千克拌合,装缸压紧浸渍3天,捞出后再行第二次盐渍,每100千克菜加盐5.5千克,装缸压紧浸渍7天,然后把二次腌菜的盐水混合,自然沉淀。

3、在室温(17~22℃)下放置1个多月后,用铁锅煮沸浓缩,加入香料后继续浓缩,使浸渍盐水浓度由波美11度浓缩至波美28~29度为止,然后过滤,使其自然沉淀,即为成品菜脯酱。

关键词: 制作 方法

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