How to pickle mustard shreds when they are cooked, and how to pickle mustard shreds?

Preparation of pickled shredded mustard greens:

Spare ingredients: 10 kg of mustard greens, 1 kg of peanut oil, 1 kg of soybean soy sauce, 1 kg of salt, 1 kg of vinegar, 1 kg of dried red pepper, 1 tael of ginger, 2 taels of sugar, 1 tael of monosodium glutamate, 1 tael of garlic;

Production process: In the first step, the mustard gnocchi should first be washed, and the inedible part should be cut off, the mustard gnocchi should be shredded separately, placed in a container, and placed in the sun to dry;

The second step, when the sun is wrinkled and slightly dry, not too dry, I used a day and a half, the dried chili peppers are cut into sections, put them in a large bowl, add flower oil to the pot, and burn until it smokes;

The third step is to pour in the red pepper, stir well, let it cool, prepare the amount of soy sauce and vinegar, pour it into the pot together, add some sugar, boil over low heat, turn off the heat and let it cool;

The fourth step, add salt to the mustard shreds, one pound of salt with 10 pounds of mustard greens is a little salty, you can put less salt, and then put in ginger and garlic, add some monosodium glutamate, cool soy sauce vinegar and chili oil together into the mustard shreds;

The fifth step, stir well, put the mixed mustard shreds into a container, put them aside to pickle, and in more than half a month, the mustard shreds will be delicious.

Summary: Different ingredients to make pickles, the taste is different, we can choose according to personal preferences, among which spicy cabbage and mustard shreds are my favorite two, at first I always buy in the supermarket, but I always feel that there is no good food made at home, so I consulted the older generation of the family, the mustard shreds are crispy and salty, especially appetizing meals, especially when the appetite is lost, eat a little mustard shreds, appetite, eat special fragrant, this mustard shreds can be eaten for a month at a time, especially convenient, Although there is a lot of production process, it is easy to get started.

Tips: 1. After the mustard is shredded, it is necessary to dry it when the weather is good, one day is fine, if the sun is insufficient, it needs to be dried for 2 more days, but pay attention to the mustard shreds can not be dried too dry, see the wrinkles, and the volume is significantly reduced, otherwise the pickled mustard shreds will be dry and affect the taste;

Jin mustard generally use 1 kg of peanut oil, it is recommended to use peanut oil or rapeseed oil, eat more fragrant, the amount of chili pepper can be determined according to personal taste, like to eat spicy more, soy sauce juice also needs to be boiled and then used, but note that whether it is hot oil or boiled soy sauce, it needs to be cooled after being done before it can be used to pickle mustard shreds, not directly hot, otherwise the effect will be greatly reduced;

3. The salt added to the mustard shreds, generally two can be used, of course, if you like the heavy taste, you can put more salt, pickled mustard greens do not need to be put in the refrigerator, but pay attention to put them in a cooler and dry place.

The older generation of pickled mustard shreds, made to eat for a month, crisp and delicious, salty and appetizing.

It's the season of pickled mustard gnocchi again, every time you go to the morning market or vegetable market, the most common thing to see is the stall that sells mustard gnocchi, I have to say, northerners really like to eat this bite, every household is ten catties and eight catties to buy at home, pickled a few jars at a time, you can eat for half a month, usually breakfast or dinner with porridge to eat, refreshing and appetizing.

Mustard gnocchi is not expensive, a few cents a pound, but the nutritional value is not low, which contains a variety of vitamins required by the human body; At the same time, there is also a natural capsaicin in the pursed cabbage, which has a certain antibacterial and bactericidal effect, and is a very healthy alkaline vegetable, especially suitable for autumn and winter.

Pickled mustard shreds, my family also makes them every year, and I have tried a lot of pickled mustard shreds, but my favorite food is still "braised mustard shreds", the mustard shreds are first fried in hot oil, and then put into a sealed container to simmer for a day, the mustard shreds smell choking, but they taste very good.

This method of "braised mustard shreds" is also handed down by our local older generation, which is healthier than many heavy salt and heavy sauce practices, and can better reflect the original taste of mustard shredded mustard itself. The following will share the practice of this pickled mustard shreds with you, and friends who like to eat mustard shreds remember to collect it!

【Braised mustard shreds】--

Prepare ingredients: 1500 grams of mustard gnocchi, 5 grams of dried peppercorns, 50 grams of cooking oil, appropriate amount of salt, a little aged vinegar, and a little light soy sauce.

Steps: 1. Rinse the mustard gnocchi with water, cut off the parts that are not easy to clean with a kitchen knife, then peel off the skin on the surface of the mustard greens, and then rub them into filaments with a silk grater. To stew shredded mustard greens, it is best to use a silk grater to wipe the silk, without cutting with a knife, and using a silk grater can better make the mustard flavor in the mustard gnocchi ooze out.

2. Add about 50 grams of cooking oil to the wok, add 5 grams of peppercorns to the cold oil, fry the peppercorns on medium heat, fry the peppercorns until fragrant, and take out the peppercorns after they are scorched.

3. After removing the peppercorns, add the rubbed mustard shreds and stir-fry them quickly, keeping the heat high throughout the whole process, and it takes about 1 minute to fry the mustard shreds evenly heated.

4. Put the fried mustard shreds into a clean, water-free and oil-free canned bottle while it is hot, press it vigorously, screw the cap on the canned bottle when it is full, and tighten the cap; Let the canned bottle stand at room temperature for 24 hours.

5. The stewed mustard shreds smell full of mustard taste, take an appropriate amount of stewed mustard shreds and put them in a basin, add an appropriate amount of salt, aged vinegar and light soy sauce, and mix evenly with chopsticks to eat.

The mustard shreds made in this way are full of mustard flavor, crisp and appetizing, and are a very good appetizer.

I am a little crispy meat food, a post-90s generation who loves to cook and share, if you like my articles, remember to collect, like, **Oh! If you have any comments and suggestions, you can leave a comment below! Thank you all for taking time out of your busy schedules to read, and we'll see you tomorrow.

A complete list of raw pickled mustard shreds.

Tianjin spiced mustard pickled.

Choking mustard shredded method.

Shanxi pickled mustard greens.

Tianjin choking mustard shreds.

<> in general,Mustard gnocchi stir-fried is not tasty, and it is often used to pickle to make picklesThis way of eating is more popular in terms of taste. Northeast people like to cut and pickle mustard gnocchi with a strong local taste.

1. Pickling method of raw mustard shreds

1. Wash the mustard gnocchi and then cut it into shreds, then drain the water and dry it for a day until the water evaporates away;

2. Prepare some peanuts, fry them and remove the coat;

3. To make the seasoning, pour vinegar into the pot, you don't need too much, you can mix the mustard shreds well. Then put peppercorns and star anise in the pot, boil, and let cool in a bowl everywhere;

4. Sprinkle salt on the mustard shreds, wear gloves, and stir the salt and mustard shreds well;

5. Pour the seasoning juice and peanuts into the mustard shreds, stir well, then put them into the jar, seal them and marinate.

Finally, the material is firmly compacted in the jar by hand, the fewer voids the better, and it can be stored in a cool place for two or three days.

2. The nutritional value of raw mustard shreds

Many people have questions, shredded mustard greens are a kind of pickles, so does it have any nutritional value? The answer is that raw mustard shreds are of course also nutritious, and the nutritional value of raw mustard shreds is higher than that of fried ones. Since some nutrients in the food will be destroyed or lost after high temperature cooking, raw mustard shreds can preserve the nutrients.

1. Mustard shreds contain a special spicy taste, which can promote the digestive function of the human stomach and intestines, promote appetite, and are also suitable for appetizers before meals.

2. Mustard shreds contain vitamin A, B vitamins, vitamin C and vitamin D, of which vitamin C is a very active reducing material, which plays an active role in the redox process of the body, increases the oxygen content in the brain, can awaken the brain, and eliminate the fatigue of the human body.

3. Mustard shreds contain carotene and a large amount of edible cellulose, which has the effect of brightening the eyes and laxative, so it can be used as a good food therapy for patients with constipation or eye diseases.

There are many friends in life who will pickle vegetables, such as turnips, cabbage and mustard greens. Mustard shreds are also a relatively common pickled delicacy, so do you know how to pickle mustard shreds to be delicious? In fact, a lot of home-cooked practices are good.

Today, I will take you to learn a few models.

Method 1: In the first step, prepare mustard greens, dried chilies, salt, white vinegar and an airtight container.

In the second step, the mustard greens are directly processed and washed and shredded, and the dried chili peppers are directly shredded.

The third step is to prepare the pot and add water to start boiling, after boiling, put the mustard shreds into the pot, remove and drain after boiling.

In the fourth step, open the jar directly, pour the mustard shreds into it, add dried chilies, salt and white vinegar and stir to seal.

Method 2: In the first step, prepare mustard greens, salt, garlic, chili, monosodium glutamate, balsamic vinegar, sugar and salad oil.

In the second step, the mustard greens are directly processed and washed, and then the mustard greens are shredded. Peel the garlic and slice it.

In the third step, chop the chili pepper directly. Prepare a bowl with shredded mustard greens, salt, garlic and chili.

Method 3: The first step is to prepare mustard greens, vinegar, sugar, salt, peppercorns, star anise and green onions.

The second step is to wash and shred the mustard greens, dry them and set aside. Shred the green onion.

In the third step, put the shredded mustard greens in a bowl and stir with salt, soy sauce, vinegar and sugar.

Fourth, put it in a jar, add star anise, peppercorns and green onions, marinate and seal, and wait for three or four days.

Mustard shreds are an extremely delicious pickled food, many friends who love to drink porridge like to eat it, but it is recommended that friends keep in mind that mustard shredded mustard is a pickled food, and eating it often has a lot of effects on the body, so it is recommended to eat it appropriately, and do not treat it as a common food. Have you learned the homely recipe of shredded mustard?

Preparation of pickled shredded mustard greens:

Spare ingredients: 10 kg of mustard gnocchi, 150 grams of cooking oil, 500 grams of garlic, 250 grams of sugar, 150 grams of chili powder, 500 grams of white vinegar, 400 grams of salt, 100 grams of monosodium glutamate;

Production process: In the first step, cut off the part of the mustard gnocchi that is not tender to eat, clean it, and rub the mustard gnocchi into thin threads with a silk rubbing tool, the finer the better;

The second step is to weigh the sugar, chili powder, white vinegar, salt and monosodium glutamate respectively and prepare them, peel the garlic, smash it with the back of a knife, and cut it into fine minced garlic;

The third step is to add cooking oil to the wok, burn it to a smoking state, turn off the heat, cool the hot oil, put the processed mustard shreds into a large bowl to ensure that there is no water and no oil, and put the minced garlic;

The fourth step is to add sugar, chili powder, white vinegar and salt, then put in the cooled cooking oil, add monosodium glutamate, wear disposable gloves, and fully grasp and mix evenly;

The fifth step is to prepare a container for storage, ensure dryness, put in the mixed mustard shreds, add a lid, marinate for half a month and then eat, you need to store it in a cool and dry place.

The correct way to make pickled shredded mustard greens is as follows:

Ingredients: Appropriate amount of mustard gnocchi, appropriate amount of edible oil, appropriate amount of Sichuan pepper, appropriate amount of salt, appropriate amount of shredded ginger, appropriate amount of dried chili pepper, appropriate amount of white vinegar.

Steps: 1. Wash the mustard gnocchi with steel wool ball and dry it.

2. It's as refreshing as that.

3. Shredding, not too fine or too thick, in short, symmetrical.

4. Five cut into a large pot, and then spread out to dry for a few hours, I was left to dry overnight, and there is no moisture to store better.

5. Cut the dried chili pepper into sections and shred the ginger.

6. A bag of white rice vinegar can also be bottled with white vinegar, I personally think that this is cheap and affordable, and it can better reflect the quality and low price of this dish.

7. Heat the oil on the pot and stir the peppercorns until fragrant, take them out and throw them away, and leave the pepper oil on it.

8. Stir the ginger and dried chili peppers until fragrant.

9. Add a bag of white vinegar to a boil, put twice as much salt as usual for stir-frying (resistant to storage, and the vinegar is relatively salty) and stir evenly, turn off the heat.

10. Pour the dried mustard shreds into a clean (no water vapor, very important) large basin, then pour in the boiling ingredients and stir evenly.

11. Why do you keep emphasizing that there can be no water vapor in the bottle that is hot to control dry water vapor, because it will deteriorate with raw water.

12. Put the rest in the crisper box, cover the lid for two days, and then take it out and add some sesame oil or chili oil to eat.