酸梅熟了做梅子醬的季節又來了
用料
酸梅
3斤
黃冰糖
3斤
鹽(洗酸梅)
2湯勺
酸梅醬的做法
- 挑選新鮮果肉微黃的酸梅,苦澀味會少很多,清洗干凈加入2勺鹽浸泡8小時,換清水繼續浸泡15分鐘
- 去皮做法1
把青梅放進鍋里加入適量清水煮開煮2分鐘撈出,就可以輕松去皮
- 去皮方法2
如果你不想煮,就加入沒過青梅的開水浸泡20分鐘,就可以輕松去掉表皮 - 去果皮的口感好點不容易苦澀,酸梅和冰糖一起放進不沾鍋大火慢慢熬煮(不能蓋鍋蓋熬啊不然會噗鍋)
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- 煮至梅子軟爛小火邊攪拌邊用鍋鏟碾壓,壓碎后繼續熬煮汁液變濃稠就可以關火
- 過濾出果殼,放進消毒好的玻璃瓶,冰箱冷藏存放
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