N种泡菜的做法- 心灵驿站(鹭鸶宝的BLOG 酸甜苦辣喜怒哀乐) - 男男NN ...
N种泡菜的做法 [原创 2010-04-29 14:38:27]   

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泡菜水的作法,仅供参考:

 一、 泡菜水材料:香料(桂皮、三萘、八角、茴香等等,如果你不懂可以去市场上让卖干货的老板帮忙配制),老姜片、干花椒、白酒(酒的作用是让泡菜水不生花,也就是不涨霉菌)、叮叮糖或红糖(能提味让泡菜吃起来脆甜)、盐、冷开水、干净的白色纱布。 二、 作法:1、把冷开水倒进泡菜坛里;2、把香料放进纱布里包着打一个结,放进坛里;3、陆续把盐、老姜片、干花椒、白酒、叮叮糖或红糖放进坛子里;4、{zh1}把要泡的菜放进去。 特别说明:一、泡菜水是越老的越好(我妈妈家的泡菜水30多年了,我家的也七八年了),刚做的泡菜水泡的菜不是很好吃哦!;二、据老年人说手爱出汗的人,千万不能用手触摸泡菜坛及菜(好象要涨霉,我LG朋友的老婆就是活生生的例子)建议:用干净无油无水的筷子;三、每泡一次菜都要加一些盐以免泡菜发酸;四、估计泡泡菜和地域,天气也有关,我有一朋友在广州开餐馆,据她说做的泡菜水总要生花。 重要提示:选泡菜坛也很有讲究哦!

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【娃娃菜泡菜】材料: 娃娃菜3棵(约3千克)、白萝卜半根(约400克)、葱一根、芹菜1束 辅料: 水10杯、辣椒粉8大匙、苹果泥3大匙、蒜泥2大匙、姜泥1大匙、虾酱2大匙、鱼露60毫升、糖适量、盐适量、蜂蜜2大匙、糯米糊1杯(糯米糊的制作:糯米粉一大匙,加水一杯温水搅拌成略微通明的半胶状体) 做法: 1、娃娃菜洗净,控干水分,在底部切十字形至中部,用手剥成四大块,待用; 2、把盐撒进叶梗厚质部分,再将娃娃菜放入盐水(盐250克、水10杯)中浸泡,重物略压,待软化约4小时取出,用凉开水冲洗,沥干水份,待用; 3、白萝卜洗净,去皮,切小条,葱、芹菜切小段,待用; 4、白萝卜用盐、辣椒粉稍微搅拌,腌制; 5、将芹菜、萝卜条、葱放入苹果泥、蒜泥、姜泥、虾酱、鱼、露、糖、盐、蜂蜜、糯米糊中搅拌均匀,把汤汁均匀的涂抹在娃娃菜上,叶梗中,菜叶里,包卷好置于容器中,密封,2-3天发酵熟透即可。 后记: 1、姜泥、蒜泥、苹果泥,可以一起放入食品加工机中处理,也可以把调料一起添加进去,处理起来更方便; 2、娃娃菜也可以用大白菜代替; 3、如果没有苹果,可以用梨代替。

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【酱油泡菜】原料: 白菜瓢1Kg﹐萝卜500g﹐酱油2杯﹐梨1个﹐栗子5个﹐松子1大勺﹐水芹50个﹐ 石耳4个﹐香菇2个﹐辣椒丝3g﹐白葱30g﹐蒜20g﹐生姜10g﹐白糖2大勺。 做法: 1、把白菜瓢分半﹐并切成3cm宽。[美食中国] 2、把萝卜切成3×2.5×0.4cm的片﹐与白菜一起腌在酱油中。边拌匀边腌 3、把梨去皮后﹐切成与萝卜一样的大小﹐栗子去皮割成扁片﹐松子去三角笠﹐辣椒丝切成3cm大小。 4、水芹切成3cm大小。 5、香菇去楹切成银杏叶模样﹐石耳泡后切成丝。 6、白葱切成3cm长的丝﹐蒜﹑生姜也切成丝。 7、腌在酱油里的萝卜﹐白菜中混合别的调料放在坛子中﹐加酱油份量的水﹐并以白糖调味﹐倒进去汤。

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【小黄瓜泡菜】材料: 小黄瓜4根(约 600克)、韭菜3根、辣椒1根 辅料: 辣椒粉15茶匙、蒜泥1茶匙、姜泥半茶匙、苹果泥2大匙、虾酱1茶匙、鱼露1茶匙、蜂蜜1茶匙、盐适量、糖1大匙、糯米糊1大匙 做法: 1、小黄瓜洗净,沥干水份,滚到切块,韭菜洗净,沥干水份,切2-3厘米长,待用; 2、小黄瓜内放入半大匙盐,抓拌均匀,待软化(大约40分钟左右); 3、软化的小黄瓜沥干水份,待用; 4、韭菜、小黄瓜内,放入辣椒粉、蒜泥、姜泥、苹果泥、虾酱、鱼露、蜂蜜、盐、糖、糯米糊,搅拌均匀放入容器中,密封,自然发酵,室温在18度左右,约1-2日即可取出,放入辣椒装饰,即可。 后记: 1、也可以添加白萝卜条等不容易串味的蔬菜; 2、糯米糊不要用凉水冲调,记得要用温水; 3、{zh1}放入辣椒装饰,也可以用新鲜辣椒; 4、在把小黄瓜,韭菜拌入调料的时候,一起添加进去腌制,味道也会不错; 5、小黄瓜一定要软化后再进行腌制,才会有劲道,爽脆的口感。

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【小白菜泡菜】做法: 1、小白菜洗净沥干后放盐腌到发软 2、初步腌好的小白菜洗净沥干水分 3、糯米粉两勺加一大杯水煮成糊凉凉,放盐、糖、蒜茸、鱼露、姜末拌成腌料后放入小白菜中拌匀[美食中国] 4、拌好腌料的小白菜做成卷,用小葱在中间绑好,放入密封盒中,放入冰箱冷藏2-3天就可以了

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【萝卜泡菜】做法: 1、萝卜洗净切块,放一勺盐腌两个小时;两个小时后洗净沥干水分 2、糯米粉两勺水一大杯煮成糊凉凉,然后放辣椒粉、鱼露、糖、盐、蒜茸、姜末、小葱段、小香芹段拌成腌料 3、用做好的腌料拌匀萝卜块,放进无水无油的瓶子里 放进冰箱冷藏3天就可以食用了

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【韩国泡菜】1、大萝卜一个,削皮,洗净。盐适量。我用的这个萝卜,有2斤多一些,用了将近1/8杯的盐,萝卜和盐的具体比例,大概是100:2(重量比,不是体积比哈)

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2、萝卜切成小块,撒上盐。

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3、把萝卜块儿和盐搅和匀,上面压一个重物,放置2个多小时,中间搅和一次,这样腌的均匀些。这个图有点看不清楚哈,我是在萝卜上盖一个小一号的盆盖,然后用一个装满了水的大碗压在上面。

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4、2个多小时以后,萝卜块儿变软,出水了,就是腌好了,用清水冲一下,再放置半个小时,沥干水分。

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5、沥水的同时,找一个小锅,放入大半杯水,2匙面粉,2匙腌的虾米,一边搅拌一边用中火烧开,{zh1}成糊糊状就好了,关火,晾凉。烧的时候,注意经常搅拌,不然会容易糊锅的。

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6、晾凉以后的糊糊里,拌入6瓣大蒜压成的蒜泥,拇指大的一块姜切成的碎末,4大匙的辣椒粉,一把切段的小葱,一小把切段的韭菜,2匙糖,拌匀。

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7、和萝卜块儿搅和在一起。

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8、装瓶,盖严实盖子,放在一个“黑暗”的地方(我是放在厨房的柜子里)。

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9、2,3天后就可以吃啦。

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【韩国切片泡菜】配  料: 1、大白菜一棵(约两斤),一叶一叶地冲洗干净。 2、老姜一小块、蒜一个。 3、辣椒粉两大匙(可依个人喜好增减)。 4、虾贝露两大匙、虾鱼酱一厅(120克)。 5、糖一大匙,盐约三两、味精一咖啡匙。 6、香葱三棵(如果不喜欢吃葱,可不用)

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1、将洗净的白菜切约五厘米的段装盆中,放盐和刚好淹没白菜的清水搅匀,上盖泡三小时左右至软(冬天需用八小时以上才能泡软)。

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2、姜切极细的末,蒜压破。

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3、一同捣成泥。

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4、将除白菜和葱外的所有用料调和均匀。

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5、将泡软的白菜片捞起,挤干水份后抖散,放盆里(此时可尝尝白菜的咸味是否合适,如果咸味不够可在调料里再放一点盐),倒入调料充分拌匀。

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6、拌好后即可食用。

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7、如果放上几天后,味道将会更好。这就需要装在密封性好的盒子里,再放入冰箱,这样可以放上两、三个月。

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