我在美国做云南酸腌菜(Yunnan Style Pickled mustard greens )（请打开CC字幕） скачать в хорошем качестве

我在美国做云南酸腌菜(Yunnan Style Pickled mustard greens )（请打开CC字幕）

【云南酸腌菜】 每年的冬腊月间，就是家乡云南腌咸菜的季节，在云南的众多咸菜中，可以说酸腌菜是老百姓的家常必备，是游子们魂牵梦绕的念想。 宾州的秋天气温就像云南的冬天了，适合做咸菜。 本视频分享如何在美国做云南酸腌菜。 酸腌菜酸爽适口、开胃下饭，可以直接取出作为平日里的一道菜肴，也可以把当做其他食材的调味品。片中还分享了一道云南人家饭桌上必不可少的百搭菜：酸腌菜炒肉。 制作云南酸腌菜食材配方： 芥菜（云南叫苦菜或青菜）10 千克 盐300~400克 红糖300~400克 伏特加粮食酒1杯 姜丝2杯 八角粉2~3 汤匙 花椒粉2~3 汤匙 红辣椒面 1~3杯 要点： 1.所有用具器皿都要清洗干净并用开水烫过，然后干燥，竹竿洗净后用消毒纸巾消毒 2.不能沾油，最好有专用的砧板等 3. 如果天气好有太阳，芥菜最好先晒一天再洗，芥菜和姜的生水要晾干，最好采用挂晾晒的方式 4.咸菜罐口要密封，水出完后，要检查密封罐口 5.每次取食腌菜后要压实，密封，冷藏。 6.开罐后建议密封，放冰箱，吃一年都不会坏。 花椒粉和八角粉的制作可参看： 几种滇味调料制作（Chinese food basic spices)    • 几种滇味调料制作（Chinese food basic spices)   [Yunnan pickled mustard greens] In the twelfth lunar month of the year, it is the season for pickling pickles in the hometown of Yunnan. Among the many pickles in Yunnan, sour pickles are a must-have for the common people, and they are the dreams of wanderers. The temperature in autumn in Pennsylvania is like winter in Yunnan, suitable for making pickles. This video shares how to make Yunnan sour pickles in the United States. Pickled mustard greens are sour and refreshing. They can be taken out directly as a dish during the day or used as a condiment for other ingredients. The film also shared an indispensable all-match dish on the dinner table of Yunnan people: fried pork with pickled mustard greens. Ingredients recipe for making Yunnan pickled vegetables: Mustard greens (called bitter or green vegetables in Yunnan) 10 kg 300~400 grams of salt 300~400g brown sugar 1 cup of vodka grain wine 2 cups ginger 2~3 tablespoons of star anise powder 2~3 tablespoons of pepper powder 1~3 cups of red pepper noodles Key points: 1. All utensils and utensils should be cleaned and scalded with boiling water, then dried, and the bamboo poles should be washed and disinfected with sterile paper towels 2. Don't get oily, it's better to have special cutting board etc. 3. If the weather is good and there is sun, the mustard greens are best dried for a day before washing. The raw water of the mustard greens should be dried, and it is best to hang and dry. 4. The mouth of the pickle can should be sealed, and after the water is drained, the mouth of the sealed can should be checked 5. Each time the pickles should be compacted, sealed and refrigerated. 6. After opening the can, it is recommended to seal it and put it in the refrigerator. It will not be damaged after one year