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如何腌制梅菜

更新时间: 2020-10-13 00:00:00     

腌制梅干菜的方法:

1、将收获后的鲜菜整理清洗后晾晒5天左右,放在荫凉通风处堆放4至5天;

2、待菜叶成黄绿色,叶子变软时,将干菜叶切成丝;

3、将干菜丝放进盆里,撒上盐,用手揉搓,等渗出一些菜汁时,便装入陶罐;

4、将装满菜丝后的陶罐封严,放在荫凉处存放;

5、腌制半过月后,即可找开陶罐的封盖,取出完成的梅干菜来食用,此时菜线便成职色泽金黄,咸酸味甘的梅干菜。

关键词: 如何 腌制

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