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腌大蒜制作方法

更新时间: 2021-01-16 02:05:54     

1、主料:大蒜 2500克。调料:盐400克。

2、大蒜(春天新蒜)外皮剥去两三层,装小缸内,一层大蒜一层食盐(共180克盐),压紧,腌七至八天取出,倒去废水;

3、大蒜再装缸,一层蒜,一层盐(余下的),压紧,一个月后可食用。

关键词: 大蒜 制作 方法

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