开胃前菜｜日式腌荞头 蕗荞渍｜盐渍 甘醋 醋酱油渍｜附英语食谱
成品: 2瓶
For 2 bottle
难度: 初级
Difficulty: Beginner
所需时间: 20分钟 (等待时间: 7-14天)
Cooking Time: 20 mins (waiting time: 7-14 days)
材料 Ingredients
盐渍 Salty pickle
1000g蕗荞/荞头 Chinese Onion
100g盐 Salt
350g清水 Water
甘醋渍 Vinegar pickle
300g盐渍蕗荞/荞头 Salty pickle Chinese Onion
180g 醋Vinegar
75g蜂蜜Honey
醋酱油渍Vinegar and Soy Sauce pickle
300g盐渍荞头 Salty pickle Chinese Onion
140g醋Vinegar
70g酱油 Soy Sauce
40g味醂mirin
做法 – Methods:
1 先把玻璃瓶和其他工具用高温消毒。
Sterilize the glass bottle at a high temperature.
蕗荞/荞头清水冲洗，直到无沙泥，去除头、尾处和外层薄皮。
如薄皮有伤痕处，需继续剥去薄皮，直到无伤痕。再清洗一次。沥干水份备用。
Wash the Chinese Onion, until not dirty. Cut off the head, root and outer skin.
If there is any scar on the skin, remove the whole skin, until no more scar.
Wash again. Dry it for use.
水和盐混合，加热至沸腾，放凉。
Mix the salt and water. Boil it and cool down.
蕗荞/荞头放入已消毒的玻璃瓶中。倒入放凉的盐水，盖上盖子。
每2-3天摇晃一次，打开盖子，释放气体。
Put the Chinese Onion in the disinfectant bottle. Pour the cool salty water in. Close the cover.
Shake it every 2-3 days. And open the cover. Let the air out.
两星期后，把盐渍蕗荞/荞头浸泡在清水中浸泡4-5小时，才可吃用。
Pickle it for 2 weeks.
Soak the salty Chinese Onion for 4-5 hours before eating.
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甘醋渍 Vinegar pickle
盐渍蕗荞/荞头浸泡在清水中浸泡4-5小时。沥干水份备用。
Soak the salty Chinese Onion for 4-5 hours. Dry it.
醋和蜂蜜加热至沸腾，放凉。
Put the Vinegar and honey together. Boil it and cool down.
蕗荞/荞头放入已消毒的玻璃瓶中，倒入放凉的醋，盖上盖子。
封盖后，放在阴凉处2-3星期。
Put the Chinese Onion in the disinfectant bottle.
Pour the cooked vinegar in. Close the cover.
Keep it in a cool dark place for 2-3 weeks.
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醋酱油渍Vinegar and Soy Sauce pickle
盐渍蕗荞/荞头浸泡在清水中浸泡4-5小时。沥干水份备用。
Soak the salty Chinese Onion for 4-5 hours. Dry it.
醋、酱油、味醂加热至沸腾，放凉。
Put the Vinegar, Soy Sauce, and mirin together. Boil it and cool down.
蕗荞/荞头放入已消毒的玻璃瓶中，倒入放凉的酱油醋，盖上盖子。
封盖后，放在阴凉处1星期。
Put the Chinese Onion in the disinfectant bottle.
Pour the cooked Soy Sauce in. Close the cover.
Please keep it in cool dark place for 1 week.
完成
Finished
