腌渍酸辣苏东Sotong Salad with Pickled Papaya

  • Prep Time
    30 Mins
  • Cook Time
    2 Days
  • Type
    Halal
  • View
    978

这道料理主要灵魂是木瓜酸,记得先提早做好。搭配了姜花、黄梨丝、薄荷叶等材料,是一道开胃小吃。

Ingredients

腌木瓜材料

Papaya Pickle Ingredients

材料A

Ingredient A

材料B

Ingredient B

配料

Sub-Ingredients

    Directions

    Step 1

    腌木瓜做法:木瓜去皮开四,然后切0.5公分薄片,抹盐腌1小时。Peel the papaya & quater it, cut into 0.5cm thick slices & rub with salt seasoning for 1 hour.

    Step 2

    糖加醋煮至溶解后待冷。Boil together sugar & vinegar, leave syrup to cool.

    Step 3

    木瓜洗净后滴干水,放入干净的瓶子里,倒入冷夜,盖过木瓜。Wash the salt from the papaya & drain in a colander to allow all water to drip off. Fill a clean & dry jar with the syrup to completely cover the papaya.

    Step 4

    置放最少两天才可用。收入冰箱可放数个月。Set aside to pickle for at least 2 days before using. Refrigerate to keep for few months.

    Step 5

    做法:煮滚水,汆烫苏东2-3分钟至卷起即盛出,过冷河。To prepare sotong: Bring water ro a boil in a wok, cook sotong for 2-3 minutes or until sotong curls up. Dish out & drain in a colander woth running tap water. Set aside.

    Step 6

    把所有材料B混合,加入其余配料拌匀。In a salad bowl, combine ingredients B together.Add in the rest of the ingredients and mix well.

    你可能也爱看