谢谢你冯师傅分享这两个方法来做咸酸菜。 我有几位朋友不懂中文所以我现在想给大家一个英文翻译。我们自己也种芥菜，把你的用米醋方法来腌菜，真实很好吃！ He says wash all the pots, they should not have any grease. 2 glass jars, for 2 methods, one using vinegar, the other uses salt. He uses about 2kg of the vegetables. They are washed thoroughly. The water is should not come to a boil. At 1.03 he says the first method is able to have the vegetables ready to eat by day 3 of the process. Around 1.07, he says the water should not be boiling, just very hot or scolding to touch. Turn the flame off and put the vegetables into the pot. 1.25 After blanching the veg for a minute., put them in a grease free receptacle. 1.35 Reheat the water again like earlier, turn off the heat when scolding again, and finish doing the rest of the veg. Then reheat the water once more, but not to boiling (2.05) pour the hot water over the vegetables and cover to keep them under water. He explains that he is doing the blanching this way as the hot water could crack his glass jars. 2.55 he puts the vegetables into the jars. 3:20, he packs it as far as it can go, then adds about 200ml of white vinegar. He says you don't need vinegar, but it will take a week to be ready. The vinegar method is quicker for the sourness. At 3.53, he reuses the water from blanching and pours it into the jar. until it is covered, cover and seal. He says this method is a very popular seller. 4.39 he begins method 2. this is the salty method. He half fills the jar and he says the volume is about 4 litres, amd that requires a total of 400g of coarse salt. 5.10, he show you how to do it bit by bit. 5.30, he says to keep the vegetable from floating up, the last piece of vegetable stem should be rigid to keep the rest in place. put the remaining salt on top and shake the jar, and fill again with the blanching liquid. 5.55 We people from Guangdong says when preserving vegetables you don't need to add anything else. So no garlic, no ginger, no chillis needed. 6.05 This will be ready in abou 1 weeks time. If you want it quicker, add some rice vinegar which speeds up the acidity. Cover and seal as before. 6.23 So one is salty (left) the other unsalted (right). Place in a cool dark place and they will ferment to give good sour taste with crunchy texture. We shall come back in 3 days to see the result. Then he brings it out to try. He tries the unsalted version first. 7.08 very crunchy 7.14 This is what Hakka people call water blanched vegetables "shui lu cai" Ok, lets try the salty version. He says there is growing some white mould filaments. 7.38, hmm, this is so crunchy! salty and sour.
Hallo Top Chef.. Recipi kamu bagus, istimewah dan lengkap.. Muka kamu saperti Mr Chiang ( taste show) Mr Chiang pun Chef yang paling top di Taiwan dan Negara Cina.. Gd job Master.. Thank u very much. !
![[ENG SUB] 醃菜 (粵語版) Chinese Pickles - 酸蘿蔔, 大芥菜, 紅蘿蔔, 黃瓜 - Fast and Easy](http://i.ytimg.com/vi/MH7-xv0I-oc/mqdefault.jpg)
馮師傅好可愛尤其是看到他試吃的时候太可愛了👍
谢谢你冯师傅分享这两个方法来做咸酸菜。 我有几位朋友不懂中文所以我现在想给大家一个英文翻译。我们自己也种芥菜，把你的用米醋方法来腌菜，真实很好吃！
He says wash all the pots, they should not have any grease. 2 glass jars, for 2 methods, one using vinegar, the other uses salt. He uses about 2kg of the vegetables. They are washed thoroughly. The water is should not come to a boil. At 1.03 he says the first method is able to have the vegetables ready to eat by day 3 of the process. Around 1.07, he says the water should not be boiling, just very hot or scolding to touch. Turn the flame off and put the vegetables into the pot. 1.25 After blanching the veg for a minute., put them in a grease free receptacle. 1.35 Reheat the water again like earlier, turn off the heat when scolding again, and finish doing the rest of the veg. Then reheat the water once more, but not to boiling (2.05) pour the hot water over the vegetables and cover to keep them under water. He explains that he is doing the blanching this way as the hot water could crack his glass jars.
2.55 he puts the vegetables into the jars. 3:20, he packs it as far as it can go, then adds about 200ml of white vinegar. He says you don't need vinegar, but it will take a week to be ready. The vinegar method is quicker for the sourness. At 3.53, he reuses the water from blanching and pours it into the jar. until it is covered, cover and seal. He says this method is a very popular seller.
4.39 he begins method 2. this is the salty method. He half fills the jar and he says the volume is about 4 litres, amd that requires a total of 400g of coarse salt. 5.10, he show you how to do it bit by bit. 5.30, he says to keep the vegetable from floating up, the last piece of vegetable stem should be rigid to keep the rest in place. put the remaining salt on top and shake the jar, and fill again with the blanching liquid.
5.55 We people from Guangdong says when preserving vegetables you don't need to add anything else. So no garlic, no ginger, no chillis needed. 6.05 This will be ready in abou 1 weeks time. If you want it quicker, add some rice vinegar which speeds up the acidity. Cover and seal as before.
6.23 So one is salty (left) the other unsalted (right).
Place in a cool dark place and they will ferment to give good sour taste with crunchy texture. We shall come back in 3 days to see the result.
Then he brings it out to try. He tries the unsalted version first. 7.08 very crunchy
7.14 This is what Hakka people call water blanched vegetables "shui lu cai"
Ok, lets try the salty version. He says there is growing some white mould filaments. 7.38, hmm, this is so crunchy! salty and sour.
666tty555tttttttttt55t5t
冯马迁 一位朴实的厨艺 大师 视频制作 简洁 明快不拖沓 不渗水节奏平稳 讲 介流暢 通俗易懂 给 家 户户的饭菜 送 去 了实实在在 的錦上添花 民以食为天 我从心底感谢他的真切奉 献
去年跟您學做的酸菜太成功了，酸脆又清爽操作又簡單👌👍。今天又收穫好多芥菜再來看一遍準備再做起來😄，感謝師傅分享技藝🌹
❤❤❤❤❤❤❤❤❤
馮師傅；好 ok，照你的教導，一次就成功了，香噴噴，謝謝。
很淸楚又簡單！感謝🙏！
師傅有真功夫每天忙不停，一双手好白看不到青筋，👍
谢谢冯师傅分享做酸菜、会尝试做、希望成功。谢谢🙏
谢谢您❤❤师傅分亨🙏🙏🙏
可以包饺子，做五花肉炖酸菜，酸菜鱼。超级好吃！
真材實料,真功夫,方便又實惠,主持人唱作俱佳,美味大增.
鹹酸菜燉鴨肉絕啊！湯清開胃甜美
簡單易做，好方法！！👍
謝謝大哥 看你吃起來很脆呀 改天回家做去謝謝
謝謝您，馮師傅
謝謝您的分享,辛苦了！
甜酸菜煮蠻鱔好食👍
谢谢你的视频，我学到了👍
謝你的教法
多謝師傅又学会淹菜了🙏🙏
牛歡喜炒鹹酸菜！！
謝謝馮師傅！我特別喜歡吃酸菜煮魚。或者炒 豬雜
棒棒棒👍🏻！！！爽！！谢谢！
我是拿这个咸酸菜切细丝加小米辣（可加点肉丝）炒来下饭。
真是太歡樂了
感謝你分享！👍
明天试一下👍
感谢教导！
简简单单，容易学，又好味
敎的很清楚，可惜新鲜大芥菜这边貴價，我改用其他蔬菜。
👍👍👍快捷，没有废话！太赞！
谢谢分享👍😍
哈哈哈，好吃，爽到冯师傅发抖啊！
我跟著這個方法做了一次非常成功 今天又做一次😄
谢谢你的视频
酸菜煲排骨，加点黑木耳，是我们家传统菜汤
太讚了👍
咸酸菜煮豆付很好吃
太棒啦,新手宜学。👍👍👍👍
謝謝分享，簡單容易
谢谢你，师傅、我也来学作了
Hallo Top Chef.. Recipi kamu bagus, istimewah dan lengkap.. Muka kamu saperti Mr Chiang ( taste show) Mr Chiang pun Chef yang paling top di Taiwan dan Negara Cina.. Gd job Master.. Thank u very much. !
好吃好吃，回去做做看！
利害👍👍👍
谢谢，用北方的大白菜也可以吗？，另外,米醋怎么是白色的? 就是白醋吧！
請問可以教醃酸筍嗎？
谢々師父。我去買菜来试做· 成功后· 我会用炸豆泡和猪腿肉一起煮·
致師傅：你在視頻中，講解很淸楚; 👏👏👍👍感謝無私分享，我今天試造你教的方法！感恩你🙏🙏
2021年新年快樂！身體健康！🙂
谢谢
@@user-kq2db4jx9b ：請問師傅可否教炒辣椒膏蟹，又不會掉落蟹膏呢？
@@user-kq2db4jx9b ：我昨天依照你教的方法，醃了一瓶咸酸菜，等待一個月後是否成功吧！
@@aliceball3409 蟹肉刀口处拍上干生粉，用平底锅煎或直接炸，就不会掉羔了
@@aliceball3409 腌咸酸菜的盐分可以减量，但不耐放
谢谢你的分享
อยากได้โหลดองผักแบบนี้จัง น่าจะมีส่งมาขายในไทยบ้าง โรงงานในไทยน่าจะทำขายนะ มันสะอาดดี ดองอะไร ก็สะอาดน่ากิน
酸的酸菜，煮豬肚湯，筍子湯很不錯。
新年快乐
非常感謝老師的教導。讚👍。
啱啱做好放雪櫃,不過我无烫,到時試下味道點
可以醃羅白嗎？
請問鹹酸菜沒吃可以繼續放如何保存
腌菜中的亚硝酸盐一般在第4~8天这个区间持续产生。亚硝酸盐的分解也需要一定时间，所以最好吃半个月以后的腌菜。或者只吃腌了一两天的东西。
同意。至少10天、最好半个月甚至1个月后吃。
@@jameslee2465
我理解的也是如此。
咸酸菜炒牛欢喜❤
酸菜煮魚加 辣椒絲很好吃喔。
学做很成功，被朋友夸赞有水准，谢谢🙏
馮師傅: 這個示範動作很實用 👍👍改天可示範一下咸菜豬肚湯的造法嗎?? 😎😎這是潮州汕頭風味的..........HK 也挺流行的
是的，豬肚鹹菜湯，很好吃，盼望師傅指導示範。
好嘢啊👍👍🙏🙏
视频很受益-手艺很棒，很想知道你的煤气炉灶在哪里有买-火力大
自己组装的
多谢❤
谢谢冯师傅,从你这里学会了家乡的酸菜做法,可惜我们这里没有这样的容器.
密封广口玻璃瓶就可以
不知道你现在那里
為何瓶口周圍要放水?
Very yumy .I like it .Thank for sharing .
👍讚 謝謝分享
鹹酸菜切片炒肉片很好吃；鹹酸菜切絲炒肉絲再作成酸菜麵也很好吃。
Apa
Walaupun tak
技术总结: 1、烫菜的水温保持80度，不能烧开，2、所有用具包括手都要用洗洁精洗净，3、咸酸菜也可加醋，能加速变和酸缩短时间，4、封盖后放于阴暗无光处ok
@@pinpinpin9460 感谢支持🙏
一定會超鹹˙˙那還有菜原味
咸酸菜不放醋自己会变酸吗
@@angelaandsophie494 会
@@user-kq2db4jx9b èèßèèße
有白色的膜還可以吃嗎？
我曾经有腌制过.但是失败了.因为三天后拿出来的酸菜是已烂掉的了😅
我会换这方法再试看👍
😂水路菜😂🤔😄👍
#有迷有上岸菜😂😄
#不錯一個星期搞定🤝👍👌
会做湖北的盐菜吗？
謝謝您我想問您广东惠州的特产甜梅菜什麼做我請教您帮忙教我們做感謝
如果烫菜的话。一定要过冷水。不然菜会黄。另外把水捏干。让苦水出来。这样才好吃。
バ義
作好的酸菜本來就是黃色
放養樂多也可以
爽😊
你好有心嘅老師呀！
包菜梗也是这样子做吗？
豬脚 苦瓜煲鹹菜，非常好食
馮老師，想看你用咸酸菜炒牛歡喜。據聞是絕配
呢一道菜都識🤣
冯师傅好可爱😂
問題是沒有相同的罐子怎麼學?
可以不加白醋嗎？
第二种盐放太多了。
酸菜表面有白膜怎么处理呢？
咸酸菜煮鱼~ ，天冷了师傅有空整道 干锅啤酒鸭，热住食过瘾
看老師醃菜好療癒呀😍
酸菜鴨最好吃
請问可儲存多久呢?
不用放盐吗？
牛欢喜
我是你忠实粉丝!几時搞一个火鍋酸醋鱼!
酸菜炒鮮魷最好食。請問酸菜是否先下乾煱炒乾水分呢？
炒干水分比较好吃
Thx for sharing
请问为什么要烫菜？不烫菜可以吗？
Very good thanks for clip videos
你好，要怎樣才能防止發霉
這種玻璃器具那裏可買到。
酸白菜也是嗎???
From CEX, Chef, Taipei Taiwan, sekarang balik ke Negara Asal.. Penang Malaysia. !
Good job 👏👍
鹹的可以做酸菜鴨