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秋天菜多,冬天沒菜,就冬儲些自家的菜。
萵筍小菜:
![](http://i1178.photobucket.com/albums/x374/wgmiao/nEO_IMG_007-2.jpg)
萵筍切片,在開水裏過一遍;蘋果醋,加鹽糖,放幾滴醬油上色,燒到將開,關火冷卻。待兩個都冷後,裝幹淨的杯子,蓋緊,放冰箱,可儲存幾個月。
![](http://i1178.photobucket.com/albums/x374/wgmiao/nEO_IMG_010-2.jpg)
味道不錯,沒防腐劑。
茄子:
![](http://i1178.photobucket.com/albums/x374/wgmiao/nEO_IMG_002-8.jpg)
簡單,放鍋上蒸;然後灌袋,放冰櫃。
![](http://i1178.photobucket.com/albums/x374/wgmiao/nEO_IMG_006-2.jpg)
油豆角:
![](http://i1178.photobucket.com/albums/x374/wgmiao/nEO_IMG_003-5.jpg)
洗淨,開水過3分鍾,倒出,冷水浸至室溫,晾晾,裝袋,入冰櫃。
![](http://i1178.photobucket.com/albums/x374/wgmiao/nEO_IMG_004-4.jpg)
![](http://i1178.photobucket.com/albums/x374/wgmiao/nEO_IMG_005-4.jpg)
西紅柿:
第一次CAN,學習中
![](http://i1178.photobucket.com/albums/x374/wgmiao/nEO_IMG_011-1.jpg)
洗淨JAR,開水消毒
![](http://i1178.photobucket.com/albums/x374/wgmiao/nEO_IMG_012.jpg) 西紅柿洗淨,再開水中過1分多鍾,剝皮
![](http://i1178.photobucket.com/albums/x374/wgmiao/nEO_IMG_013-2.jpg)
切一半(羅馬西紅柿可不切)
![](http://i1178.photobucket.com/albums/x374/wgmiao/nEO_IMG_014-2.jpg)
放點水在鍋上煮,水開即可,可放佐料,俺放兩九層塔
![](http://i1178.photobucket.com/albums/x374/wgmiao/nEO_IMG_015-2.jpg)
倒入MASON JAR,蓋緊
![](http://i1178.photobucket.com/albums/x374/wgmiao/nEO_IMG_016-2.jpg)
放鍋內煮,水沒過蓋,水溫低於沸點,30分鍾,會聽見氣體膨脹關蓋的聲音
![](http://i1178.photobucket.com/albums/x374/wgmiao/nEO_IMG_017-2.jpg)
拿出冷卻,放陰涼地就行,不用冰箱,保存一年。 |
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