p4小时就能吃,清脆爽口又开胃
草原逸兴赶马群
大家好,我是梅子,现在的天气太热不爱吃饭,今天必须把超绝的腌萝卜做法分享给你们,酸甜可口又开胃,咬一口嘎嘣脆,吃一次就忘不了!
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准备两根白萝卜,用清水冲洗干净,不用去皮,萝卜皮腌制后口感更爽脆,然后切成厚片,再改刀切成粗条,切好以后装入大盆里,倒入一碗白糖,抓拌均匀,腌渍一下里面的水分,大约30分钟左右,萝卜会慢慢渗出水分,这一步是为了去除萝卜的生涩味和多余水分,让它的口感更加脆爽。时间一到,将腌制出的水分倒掉,用清水冲洗萝卜,把盐分洗净,然后用干净的纱布包裹住萝卜,用力挤压,尽可能把水分挤干。
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在等待萝卜沥干水分的过程中,就可以着手调制腌汁了。锅中倒入适量的生抽和老抽,生抽提鲜,老抽上色,再加入适量的白糖,白糖不仅能中和酱油的咸味,还能增添一丝甜味,让味道更加醇厚,接着放入姜片、蒜片和少许花椒、八角,这些香料能为酱汁增添独特的香气。开小火,慢慢熬煮5 分钟,直到酱汁散发出浓郁的香味,关火,让酱汁自然冷却。
把挤干水分的萝卜放入干净的无油无水的密封容器中,加入蒜片、姜片、红辣椒段、香菜段,倒入冷却好的酱油汁,盖上盖子,密封好,放入冰箱冷藏腌制,每隔几个小时,轻轻翻动一下萝卜,让它们均匀地吸收酱汁,时间越久,萝卜就越入味,一般腌制4小时就可以开吃了,如果不着急吃,腌制2 - 3天,味道会更加浓郁。
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这样做好的酱香小萝卜,方法特别简单,口感脆嫩,无论是早餐配粥,还是晚餐拌饭,都超级棒!
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好了今天的酱香小萝卜做法,梅子就和大家分享到这里,你学会了吗?我们明天见,拜拜。
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