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宜宾大头菜如何腌制
更新时间: 2020-07-05 00:00:00  

宜宾大头菜腌制方法:

材料:芥菜头一百斤,食盐十斤半,红糖六斤半,其中6斤化糖,半斤炒色,40度饴糖两斤半,老白酱两斤半。

做法:

将菜削皮破块,洗净晾干,然后取2斤盐水泡腌。每隔一至二天翻拌一次菜头,五天后取出滤水控干。重新放入食盐八斤半,白酱和其它配料拌好后装缸密封,六个月后即可食用。

关键词: 宜宾 大头菜 如何 腌制

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