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        北京醬黃瓜

        選頂花帶刺鮮黃瓜,洗凈入缸。一層黃瓜一層鹽,上面壓重石。連續1周每天翻缸1次,1-2周就可腌好。將腌好的黃瓜取出,放入清水中浸泡5小時以上,中間換水2次。然后取出稍壓水分,裝進布袋,放入黃醬中腌制,每天早中、晚各打扒1次。春、冬季5天出缸,夏、秋季3天出缸。出缸后瀝干醬汁,放入面醬中繼續腌制,每天早、中、晚各打扒1次。春、冬季5天出缸,夏、秋季4天出缸。脆中帶甜,鹽中有味,百吃不厭。

          
          
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            91欧美激情一区二区三区成人