開胃前菜｜日式醃蕎頭 蕗蕎漬｜鹽漬 甘醋 醋醬油漬｜附英語食譜
成品: 2瓶
For 2 bottle
難度: 初級
Difficulty: Beginner
所需時間: 20分鐘 (等待時間: 7-14天)
Cooking Time: 20 mins (waiting time: 7-14 days)
材料 Ingredients
鹽漬 Salty pickle
1000g蕗蕎/蕎頭 Chinese Onion
100g鹽 Salt
350g清水 Water
甘醋漬 Vinegar pickle
300g鹽漬蕗蕎/蕎頭 Salty pickle Chinese Onion
180g 醋Vinegar
75g蜂蜜Honey
醋醬油漬Vinegar and Soy Sauce pickle
300g鹽漬蕎頭 Salty pickle Chinese Onion
140g醋Vinegar
70g醬油 Soy Sauce
40g味醂mirin
做法 – Methods:
1 先把玻璃瓶和其他工具用高溫消毒。
Sterilize the glass bottle at a high temperature.
蕗蕎/蕎頭清水沖洗，直到無沙泥，去除頭、尾處和外層薄皮。
如薄皮有傷痕處，需繼續剝去薄皮，直到無傷痕。再清洗一次。瀝乾水份備用。
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.
水和鹽混合，加熱至沸騰，放涼。
Mix the salt and water. Boil it and cool down.
蕗蕎/蕎頭放入已消毒的玻璃瓶中。倒入放涼的鹽水，蓋上蓋子。
每2-3天搖晃一次，打開蓋子，釋放氣體。
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.
兩星期後，把鹽漬蕗蕎/蕎頭浸泡在清水中浸泡4-5小時，才可吃用。
Pickle it for 2 weeks.
Soak the salty Chinese Onion for 4-5 hours before eating.
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甘醋漬 Vinegar pickle
鹽漬蕗蕎/蕎頭浸泡在清水中浸泡4-5小時。瀝乾水份備用。
Soak the salty Chinese Onion for 4-5 hours. Dry it.
醋和蜂蜜加熱至沸騰，放涼。
Put the Vinegar and honey together. Boil it and cool down.
蕗蕎/蕎頭放入已消毒的玻璃瓶中，倒入放涼的醋，蓋上蓋子。
封蓋後，放在陰涼處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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醋醬油漬Vinegar and Soy Sauce pickle
鹽漬蕗蕎/蕎頭浸泡在清水中浸泡4-5小時。瀝乾水份備用。
Soak the salty Chinese Onion for 4-5 hours. Dry it.
醋、醬油、味醂加熱至沸騰，放涼。
Put the Vinegar, Soy Sauce, and mirin together. Boil it and cool down.
蕗蕎/蕎頭放入已消毒的玻璃瓶中，倒入放涼的醬油醋，蓋上蓋子。
封蓋後，放在陰涼處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
