天气预报 > 美食 > 天津腊八蒜腌制
天津腊八蒜腌制
更新时间: 2021-04-27 13:06:10  

1、紫头蒜1000克,米醋500克。

2、选用一干净陶罐或玻璃罐,作为泡腊八蒜的容器;

3、选好紫头蒜,去皮洗净,晾干,放入陶罐或玻璃罐,内中一定不要有油,倒入米醋直到刚好没过大蒜为止,盖好盖,将其置于10度-15度最好能晒到阳光的条件下,泡制10天左右蒜呈翠绿色即可,并移至阴凉处储藏,随取随用。

4、此泡蒜多于腊月初八那天泡制,因这个季节泡气温很适宜,故称腊八蒜。冬天经常吃些腊八蒜,对人的身体是有好处的,既杀菌,还解毒。成品蒜呈翠绿色,味道酸辣俱全,十分可口。就饺子吃更是美不胜收。

关键词: 天津 腊八 腌制

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