若逢节气不佳,一场突如其来的霜冻会迫使你提前采摘未成熟的番茄。如果你手头有一大碗绿圣女果或青番茄,可以考虑将其卤制装罐,以便随时品尝美味。番茄和圣女果口感绵厚,甘甜爽口,非常适合做腌菜。
素材
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0.7公斤青番茄/罐
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0.24升白醋
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0.24升清水
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18.2克粗粒盐或腌菜盐
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4.2克莳萝籽
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2.3克干黑胡椒
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1片月桂叶
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4瓣蒜
步骤
方法 1 的 3:
处理番茄
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1
测量需要腌渍的青番茄重量。950毫升的罐子可以装大概0.5到0.7公斤的青番茄,根据番茄数量的多少添加醋,水和盐。
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2
仔细清洗青番茄。
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3
将圣女果一切为二,番茄切成四瓣。
方法 2 的 3:
准备卤料
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1
将炖锅置于炉子上。添加清水,醋和腌料。
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2
用中火加热卤料至微沸。煮沸后将其从灶上移下来。
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3
选择你喜欢的腌料。把选好的干腌料倒入罐底,以下几种腌料都很适合腌渍青番茄:
- 制作莳萝腌料,需要使用莳萝籽,干黑胡椒,月桂叶和蒜瓣。
- 制作简易腌料,每罐番茄需要添加2克芥菜籽,2克芹菜籽,1.8克芫荽籽,1.15克黑干胡椒和0.8克多香果。
- 制作辣味腌料需要将2.3克黑干胡椒,2.3克花椒,2克黑芥籽,0.9克芫荽籽,0.9克红辣椒面混合。
- 制作咖喱腌料需要将2厘米的姜切碎,然后混合咖喱粉,47克红糖,0.5克茴香籽,0.4克多香果。
方法 3 的 3:
将腌渍青番茄装罐
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1
将小煮锅置于灶上。锅内的水要没过罐身,留2.5厘米左右的空间,通过沸水给罐子消毒10分钟。
- 每年都要更换新的盖子和胶皮圈。在装罐前,将盖子和胶皮圈先放在干净的地方。
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2
按量将腌料倒入罐底。
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3
将青番茄塞进罐中,不要留空。
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4
将卤料缓慢的浇到番茄上,让番茄充分浸泡其中。用筷子搅一搅番茄,以防产生气泡,与罐口间留出大约6毫米的空隙。
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5
用干净的湿抹布擦净罐口边沿。将盖子盖紧。
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6
将罐子放入沸水中。将罐子放入煮锅的沸水内加热10到15分钟,时间长短视锅内水深而定。
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7
用夹子将罐子从沸水中取出。然后将罐子放在台子上静置几小时,冷却后再储藏。真空密封后,罐盖会膨起。将番茄放到黑暗凉爽的地方储藏一年。
小提示
- 储藏前请先检查罐子。手提罐盖检查安全钮是否凸起,然后检查是否密封完全。如果罐子没有密封好,将腌菜放入冰箱,在两三周内食用。
你需要准备
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刀
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罐子
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沸水
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炖锅
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水
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洗碟布
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漏斗
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夹子
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干净的罐盖和胶皮圈