腌菜的秘方，腌制出的菜，比肉還好吃！董淑蓮 <p class="ql-block">今天給大家帶來的是腌菜的做法，照著學，你也能做出比肉還好吃的腌菜！</p><p class="ql-block"><br></p><p class="ql-block"><br></p><p class="ql-block">.......................................................................................................</p><p class="ql-block"><br></p><p class="ql-block"><br></p><p class="ql-block">1<b>腌黃瓜</b></p><p class="ql-block"><br></p><p class="ql-block">.......................................................................................................</p><p class="ql-block"><br></p> <p class="ql-block">.......................................................................................................</p><p class="ql-block"><br></p><p class="ql-block"><b>【原料】</b></p><p class="ql-block"><br></p><p class="ql-block">黃瓜15斤、辣椒１斤、鹽１.５斤、大蒜３兩、白酒１.５兩、白糖６兩、姜３兩、醬油４斤</p><p class="ql-block"><br></p><p class="ql-block"><b>【做法】</b></p><p class="ql-block"><br></p><p class="ql-block">醬油燒開晾涼，黃瓜用鹽淹１６小時后，再用重物壓１０小時。辣椒切塊，姜蒜拍碎切塊，和其他料一起放入醬油內即可。</p><p class="ql-block"><br></p><p class="ql-block">.......................................................................................................</p><p class="ql-block"><br></p><p class="ql-block">2<b>腌蘿卜</b></p><p class="ql-block"><br></p><p class="ql-block">.......................................................................................................</p><p class="ql-block"><br></p> <p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(62, 62, 62)" data-style="white-space: normal; color: rgb(62, 62, 62); line-height: 25.6px; widows: 1;">.......................................................................................................</h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)"><strong data-darkmode-color-16331746935903="rgb(255, 21, 13)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(192, 0, 0)">【原料】</strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)">蘿卜10斤、鹽2斤、大蒜0.5斤、胡椒粉2盒、白糖1斤、醋1斤、辣椒粉3兩</h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)"><strong data-darkmode-color-16331746935903="rgb(255, 21, 13)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(192, 0, 0)">【做法】</strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)">蘿卜先用鹽淹兩天，再用重物把水壓出去。然后把輔料拌入即可。</h3></br><p data-darkmode-color-16331746935903="rgb(141, 75, 187)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(141, 75, 187)">3<strong data-brushtype="text" data-darkmode-color-16331746935903="rgb(141, 75, 187)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(141, 75, 187)">辣椒末</strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)"> <p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)"><strong data-darkmode-color-16331746935903="rgb(255, 21, 13)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(192, 0, 0)">【原料】</strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)">尖辣椒１０斤、鹽１斤、豆瓣醬１斤、糖０.５斤、醋０.５斤、姜０.５斤、蒜０.５斤；</h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)"><strong data-darkmode-color-16331746935903="rgb(255, 21, 13)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(192, 0, 0)">【做法】</strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)">把辣椒、姜、蒜鉸碎，糖、醋、豆瓣醬熬開晾涼與其他料一同加入鉸碎的辣椒內即可。</h3></br><p data-darkmode-color-16331746935903="rgb(141, 75, 187)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(141, 75, 187)">4<strong data-brushtype="text" data-darkmode-color-16331746935903="rgb(141, 75, 187)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(141, 75, 187)">牛肉醬</strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)"><strong data-darkmode-color-16331746935903="rgb(255, 21, 13)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(192, 0, 0)"> </strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)"><strong data-darkmode-color-16331746935903="rgb(255, 21, 13)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(192, 0, 0)">【原料】</strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)">牛肉２斤、紅辣椒５斤、鹽半斤、豆油１斤、芝麻４兩、白醋４兩、豆瓣醬４兩、糖４兩；</h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)"><strong data-darkmode-color-16331746935903="rgb(255, 21, 13)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(192, 0, 0)">【做法】</strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)">牛肉、辣椒鉸碎，先用油將牛肉炒熟，再把其他料放入燒開即可。</h3></br><p data-darkmode-color-16331746935903="rgb(141, 75, 187)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(141, 75, 187)">5<strong data-brushtype="text" data-darkmode-color-16331746935903="rgb(141, 75, 187)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(141, 75, 187)">五香辣蘿卜皮</strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)"><strong data-darkmode-color-16331746935903="rgb(255, 21, 13)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(192, 0, 0)"> </strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)"><strong data-darkmode-color-16331746935903="rgb(255, 21, 13)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(192, 0, 0)">【原料】</strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)">蘿卜皮3公斤、五香面、醬油、鹽適量</h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)"><strong data-darkmode-color-16331746935903="rgb(255, 21, 13)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(192, 0, 0)">【做法】</strong>?</h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)">將蘿卜皮切成絲或小塊，加五香面、鹽、醬油泡拌勻，兩小時后即可食用。</h3></br><p data-darkmode-color-16331746935903="rgb(141, 75, 187)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(141, 75, 187)">6<strong data-brushtype="text" data-darkmode-color-16331746935903="rgb(141, 75, 187)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(141, 75, 187)">泡芹菜</strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)"> <p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)"><strong data-darkmode-color-16331746935903="rgb(255, 21, 13)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(192, 0, 0)">【原料】</strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)">鮮嫩芹菜1500克，大鹽10克，花椒5克，大料3克，紅辣椒30克。</h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)"><strong data-darkmode-color-16331746935903="rgb(255, 21, 13)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(192, 0, 0)">【做法】</strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)">1、將大鹽、花椒、大料、放入鍋內加清水熬成五香水后晾涼；</h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)">2、將芹菜葉擇洗干凈，切成10厘米長的段，紅椒洗凈，晾干水分，一同裝入壇中倒入五香水泡制1-2天即可食用。</h3></br><p data-darkmode-color-16331746935903="rgb(141, 75, 187)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(141, 75, 187)">7<strong data-brushtype="text" data-darkmode-color-16331746935903="rgb(141, 75, 187)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(141, 75, 187)">腌圓白菜</strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)"><strong data-darkmode-color-16331746935903="rgb(255, 21, 13)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(192, 0, 0)"> </strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)"><strong data-darkmode-color-16331746935903="rgb(255, 21, 13)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(192, 0, 0)">【原料】</strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)">圓白菜5000克，鹽500克。</h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)"><strong data-darkmode-color-16331746935903="rgb(255, 21, 13)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(192, 0, 0)">【做法】</strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)">1、圓白菜去掉黃葉，削去根部，洗凈，用刀切成兩半或四半。</h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)">2、把圓白菜平鋪在缸內，每鋪一層菜就撒上一層鹽，直到全部鋪好，壓上重物腌漬，共用3/5的鹽，過24小時以后。如果鹽鹵上升，即可取出復腌。</h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)">3、將初腌好的圓白菜倒入另一缸，鋪一層菜，撒一層鹽，最上一層撒封口鹽，把余下的鹽撒完后，保鮮膜緊封缸口，上面加石頭壓，用泥糊封缸口，最后放蓋。經過10-15天的腌漬，即可取出食用。</h3></br><p data-darkmode-color-16331746935903="rgb(141, 75, 187)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(141, 75, 187)">8<strong data-brushtype="text" data-darkmode-color-16331746935903="rgb(141, 75, 187)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(141, 75, 187)">腌五香大頭菜</strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)"><strong data-darkmode-color-16331746935903="rgb(255, 21, 13)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(192, 0, 0)"> <p class="ql-block"><br></p><p class="ql-block"><b>【原料】</b></p><p class="ql-block"><br></p><p class="ql-block">大頭菜5000克；精鹽750克；五香粉100克</p><p class="ql-block"><br></p><p class="ql-block"><b>【做法】</b></p><p class="ql-block"><br></p><p class="ql-block">將大頭菜去根須洗凈，切成佛手形狀，用鹽腌7天，取出曬到6－7成干，用手搓一下，搓出水來，再下缸腌3天后，取出曬到6成干，加五香粉拌勻，裝入壇內封好口，一月后即可食用。</p><p class="ql-block"><br></p><p class="ql-block">9<b>多味蘿卜塊</b></p><p class="ql-block"><br></p><p class="ql-block"><br></p> </strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)"><strong data-darkmode-color-16331746935903="rgb(255, 21, 13)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(192, 0, 0)">【原料】</strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)">白蘿卜5000克；鹽750克；姜粉50克；五香粉50克；辣椒粉30克</h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)"><strong data-darkmode-color-16331746935903="rgb(255, 21, 13)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(192, 0, 0)">【做法】</strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)">將蘿卜去纓蒂、根須，用水洗凈，改切成小塊，放入盆中，撒上鹽拌勻，腌約一星期后，去掉腌水，拌上姜粉、五香粉、辣椒粉，取壇一只，將拌好的蘿卜塊裝入壇內壓緊，也可注入些醬油，封好口約一星期后即可取出食用。</h3></br><p data-darkmode-color-16331746935903="rgb(141, 75, 187)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(141, 75, 187)">10<strong data-brushtype="text" data-darkmode-color-16331746935903="rgb(141, 75, 187)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)|rgb(141, 75, 187)">最正宗的韓國泡菜</strong></h3></br><p data-darkmode-color-16331746935903="rgb(163, 163, 163)" data-darkmode-original-color-16331746935903="#fff|rgb(62, 62, 62)"> <p class="ql-block"><br></p><p class="ql-block"><br></p><p class="ql-block"><br></p><p class="ql-block"><b>【原料】</b></p><p class="ql-block"><br></p><p class="ql-block">白菜、白蘿卜、紅蘿卜、鹽、姜蒜、蘋果、花椒、辣椒醬、白醋、白糖</p><p class="ql-block"><br></p><p class="ql-block"><b>【做法】</b></p><p class="ql-block"><br></p><p class="ql-block">1、先將白菜，白蘿卜，紅蘿卜（紅蘿卜少量即可，因為出來的味道沒有其他兩個好吃，用于配色不錯，喜好吃辣椒的還可以放入清辣椒）洗干凈，并切成條狀或塊狀（依個人喜好）。</p><p class="ql-block"><br></p><p class="ql-block">2、用鹽將以上洗好的菜淹5-8小時，主要作用是讓白菜出水。出水后將所出的水全部倒掉。這時最好嘗一下味道，如果太咸，可以用水將菜沖洗幾遍，如果太淡可加鹽。</p><p class="ql-block"><br></p><p class="ql-block">3、洗少量姜，蒜切片，一個蘋果切成小丁。全部放入菜中，再加入少量花椒，辣椒醬，白醋，白糖。白醋和白糖一定要多放，菜菜每次做都會倒半瓶白醋很多白糖，這樣味道更好。</p><p class="ql-block"><br></p><p class="ql-block"><b>腌菜在外面買又貴又不放心，有了這些秘方，自己做起來！佐餐必備，光看著就流口水啦</b></p><p class="ql-block">圖文來自網絡！</p>