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| Name | 酸菜不用外面买了，学会潮汕这个特色腌制方法，比买的健康还好吃 |
| Video Uploader | Video From 我是马小坏 |
| Upload Date | This Video Uploaded At 11-11-2018 00:05:40 |
| Video Discription | Tips for today: Ingredients: 4 mustard, ginger and salt. Matters needing attention: Containers for mustard mustard must be oil-free and hot. Killing bacteria is the key to successful pickling. Happiness Enjoy eating salt and add more salt. Pickled sauerkraut can be stewed. Braised pork, sour cabbage steamed dumplings, sour cabbage dumplings, etc. commonly Pickled for 10 days or so. 今日小贴士： 配料：芥菜4颗，南姜一块，盐适量 注意事项： 用来芥菜的容器必须无油无水，要用开水烫 一下杀杀菌，这是腌制成功与否的关键。喜 欢吃盐一点的多放些盐。腌好的酸菜可以焖 红焖肉，做酸菜包子，酸菜饺子等等。一般 腌制10天左右就可以开来吃。 "我们的目的是分享美味食品的制作过程，所有食材的获取和使用都符合道德和法律原则。" |
| Category | Howto & Style |
| Tags | 马小坏 | 美食 | 农村 | 炒菜 | 烧菜 | 烹饪 | 做饭 | 菜谱 |
