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榨菜的腌制方法和配料
更新时间: 2021-05-25 13:07:12  

1、食材:大头菜5000克、精盐750克、五香粉100克。

2、将大头菜去叶子,去根须洗净备用。

3、把大头菜切成佛手形状,用盐腌7天脱水。

4、取出腌过的榨菜半成品,晒6-7成干,用手搓一下,搓出水来,再下缸腌3天。

5、再把半成品取出晒到6成干,加五香粉拌匀。

关键词: 榨菜 腌制 方法 配料

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