用料
青梅 1000g
砂糖 1000g
粗海盐 500g
糖渍青梅的做法
挑选没有损坏的青梅,记得要将青梅蒂摘掉和梅顶的黑头挑去,用青水洗净并浸泡30分钟
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/d439b6003af33a87cd081874ca5c10385343b572?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
选用粗盐方便搓揉梅子
用适量的粗盐将青梅反复搓揉,直至青梅转色有汁水流出,通常这一步骤被称作梅子杀青,
搓透后的青梅用纯净水冲洗沥干水份凉晒24小时,用宽口玻璃瓶装盛腌渍,装瓶前必须将玻璃瓶用沸水烫焯彻底消毒处理,
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/6a63f6246b600c33971cc6a6164c510fd9f9a172?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
垫一层砂糖,一层青梅,中间撒少许盐,最后一定要用砂糖加少许盐封面,盖上盖密封放置阴凉处90天后可吃用,时间存储越长越好。现在看到的图片梅子只是刚开始腌渍3天的样子啊。
![](https://video.ask-data.xyz/img.php?b=https://iknow-pic.cdn.bcebos.com/6a63f6246b600c3396b5c7a6164c510fd8f9a18b?x-bce-process=image%2Fresize%2Cm_lfit%2Cw_600%2Ch_800%2Climit_1%2Fquality%2Cq_85%2Fformat%2Cf_auto)
渍了二年后的状况,外观糖水浓稠没有泡沫和杂质,青梅全沉瓶底,梅香扑鼻、口感咸甜带少许酸;