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腌制酱肉几天后挂起吹干需洗吗

更新时间: 2020-10-08 00:00:00     

一般是不需要洗的。酱肉在腌好后表面酱料不洗掉可使酱肉在风干的时候不容易变质,其有利于进一步入味。腌制酱肉的做法如下:

1、准备2000克五花肉,350克老抽,500克白酒500克,适量盐、糖、八角、陈皮及一只陶罐;

2、将除白酒以外的所有材料放入锅中,煮开后放凉。煮过后盐和糖即可溶化,香料也能更好的散发香味;

3、将白酒倒入拌匀,浸入五花肉。将肉和上述所有材料转至陶罐中,将陶罐置于阴凉的地方开始腌制;

4、腌制2至3天后,在通风处悬挂10至15天即可食用。

关键词: 腌制 酱肉

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