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牛蒡酱制作方法

更新时间: 2021-03-07 08:02:24     

1、取健康、无病虫害的牛蒡,清洗、晾干,切成丁状。

2、将切成丁状的牛蒡、干辣椒、豆豉、大豆油、糖按质量比70~80:1~5:5~10:5~10:1~5混合均匀,在80~90℃下放置1~3h。

3、之后真空条件下装入灭菌的空罐里,密封;在80~90℃下灭菌30~45min后,牛蒡酱就制作完成了。

关键词: 牛蒡 制作 方法

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