How to make fried mustard gnocchi pickles, how to cook salty mustard gnocchi

Sauté mustard greens. Ingredients:

1 mustard gnocchi, 5 chili peppers, 3 cloves of garlic, 1 piece of ginger, 30 grams of cooked peanuts.

Method: 1. First cut the mustard gnocchi into shreds, then soak them in water for five minutes and remove them.

2. Wash the chili, garlic and ginger and cut them for later use.

3. Heat the pan with an appropriate amount of salad oil, and cook over medium heat until it is 80% hot.

4. Put the mustard shreds into the pot and stir-fry twice.

5. Put the chili, minced ginger and garlic into the pot and stir-fry, then add an appropriate amount of five-spice powder and a small amount of water.

6. After the mustard shreds are fully cooked, add an appropriate amount of cooked peanuts and chicken essence to turn off the heat. Serve on a plate.

Pickled mustard gnocchi:

1. Wash the mustard greens, cut them into thick strips, add 500 grams of salt and mix evenly, and marinate for more than an hour;

2. Fill the empty basin with mustard greens and salt, add all the seasonings and stir well;

3. After marinating for an hour, the mustard strips come out of the water and squeeze out the water;

4. Add seasoning and mix well;

5. It is best to seal and store the mustard gnocchi mixture, and do not use plastic products to pack pickles;

6. Refrigerate and serve after a week. Collapse.

It is to soak a little vermicelli first, then cut the pickle into shreds, then prepare a piece of tofu to fry into pieces, put oil in the pot, add green onions, ginger and garlic to stir fragrant, then put the vermicelli in, and then put the pickles in. Add tofu, add salt to taste, and stir-fry a few times.

Cut the mustard greens into shreds and soak them in water for later use, put oil in the pot, add the meat and stir-fry them smoothly, then add the green onions, ginger, garlic, peppercorns, and put in the spare mustard shreds, and fry them after they are cooked.

First, cut the mustard gada into shreds. Copy it with boiling water. Cut the meat into shreds. Then stir-fry shredded pork with shepherd's cabbage and gada, which is very delicious.

[Ingredients]: mustard gnocchi, refined salt, monosodium glutamate, white sesame seeds, chili noodles, soybean oil (fried and cooled before use), balsamic vinegar. Honorable Bush

Production process: Zheng Bi]:

1. First of all, clean the mustard gnocchi dug up in the ground, then cut off their skin (or keep it directly), and then rub them into filaments and put them in a pot for later use.

2. Then, pour an appropriate amount of salt into the basin (under normal circumstances, 10 catties of mustard gnocchi, put 1 catty of refined salt), mix them thoroughly, put them aside to marinate for 6-8 hours, and wait for the juice to be fully secreted ((assist the weight to crush or directly dry them)), and then pour out all the residual water inside.

3. After the mustard gnocchi is dried and the moisture is controlled, add 3 taels of chili noodles (the amount is subject to 10 catties, if there is no special instructions below, other auxiliary materials will be added to this standard), 3 taels of soybean oil (fried and cooled), 3 taels of white sesame seeds, 2 taels of monosodium glutamate (MSG).

4. Finally, take half a pound of balsamic vinegar, knead it evenly with Qing potatoes, you can store it in a container to be sealed, if the amount is relatively large, some choose traditional wine jars, or glassware, and then store it in a cool and ventilated place, after 2-3 months, you can take it out and eat, characterized by a fresh and crisp taste, sour and spicy taste.

First, the wild let the selection of mustard heads.

When we pickle mustard gnocchi, we first choose fresh mustard heads. It is best to choose mustard head with stems and whiskers, a large round one, smooth skin without scars, and there is no too much unevenness, and the mustard head flesh should be solid, no decentralization, and no fibrous roots, which is the high-quality mustard head, which is the most suitable for making pickles.

Second, the process of pickling mustard gnocchi.

1.Prepare the ingredients.

10 kg of mustard head, 1 kg of coarse salt, kg of refined salt, kg of sugar, 200 grams of light soy sauce, 100 grams of Sichuan peppercorns, 30 grams of large material, 6 kg of water.

2.Handle the mustard heads.

Peel off the skin and roots of the fresh mustard head you bought, then clean it, control the moisture, put it into the oil-free **, pour in refined salt and water that has not passed the mustard head, soak it for 24 hours, and then remove the moisture on the surface to control the dryness again.

Note that when cleaning mustard heads, you must pay attention to the cleanliness of the container, and there can be no oil stains, because mustard gnocchi is easy to spoil when it touches the oil stains. The mustard heads are soaked in salted water for 24 hours, and after pickling, they are particularly crispy. After the soaked mustard head is removed, the surface moisture should be controlled to dry, so that it is not easy to spoil.

3.The curing process.

1）.Clean the jar or basin to be pickled, then mix the sugar and the remaining coarse salt, stir well, and everything is ready. Note that the jar or basin used for marinating must be waterless and oil-free, and disinfected and clean.

2）.Then put the mustard gnocchi that controls the moisture on the surface into the tank, put a layer of mustard head and sprinkle a layer of salt and sugar, and then put a layer of sugar and salt on the stack, after the stacking is completed, remember to sprinkle sugar and salt on the top, and then put it in a cool and dark place to marinate for about 5 days, so that the mustard gnocchi pickles out of the water.

3）.Use an oil-free pot, pour 6 catties of water, put in light soy sauce, Sichuan pepper, and ingredients, boil the water over high heat, turn to medium heat and continue to cook for 10 minutes, then turn off the heat, let cool and set aside. Mustard gnocchi will come out of the water in the first 5 days of pickling, so 6 catties of water is enough.

4）.Pour the cooled water into the mustard gnocchi that has been marinated for 5 days, the water should not pass the mustard gnocchi, then seal the mouth of the tank, and continue to put it in a cool, dry and dark place to marinate for about 30 days before eating. In the first 5 days of pickling, just slide and move the pimples in the jar once a day, so that the mustard gnocchi is more flavorful.

Summary. Hello, it is a pleasure to answer for you the preparation of cold mustard gnocchi pickles.

1.Wash the mustard gnocchi pickles and wash the white pickles on top, because the house is hot, and there are white pickles in the pickled water.

2.Cut into thin slices first.

3.Then cut into thin strips, as thin as possible.

4.Finely chop the garlic.

5.Put the mustard shreds in a bowl, add light soy sauce, sesame oil, minced garlic, vinegar, sugar, MSG, and sesame seeds and stir together, the mustard shredded pickles are mixed well, absolutely crispy, the girl doesn't eat spicy, if you put chili oil again, it is really crispy.

6.If you can't eat it at once, put it in a sealed box, store it in the refrigerator, and take it out when you eat it.

How to make mustard gnocchi into a delicious and rotten pickle.

Hello, I received your question here, and I am sorting out the information for you, please wait for a while Hello, I am happy to answer the method of cold mustard gnocchi pickles for you 1Mustard gnocchi pickles are washed, and the white pickles on top are washed because the house is hot, and there are white pickles in the pickled water2Cut into thin slices first

Then cut into thin strips, try to cut as thin as possible4Garlic Mengchang chopped 5Put the mustard shreds in a bowl, add light soy sauce, sesame oil, minced garlic, vinegar, sugar, MSG, and sesame seeds and stir together, the mustard shredded pickles are mixed well, absolutely crispy, the girl does not scatter Kai to eat spicy, if you put chili oil again, it is really crispy 6

If you can't dig up the branches at a time, put them in a sealed box, store them in the refrigerator, and take them out when you eat.

I hope the above is helpful to you, and if you are satisfied with me, please give it a thumbs up.

A complete set of recipes for stir-frying mustard gnocchi.

The recipe for stir-frying mustard gnocchi, mustard gnocchi is very delicious, so many people are choosing to cook it. Mustard gnocchi will be considered at all times, and it is still good for our human body after eating, so let's share the practice of stir-fried mustard gnocchi.

Ingredients:

Mustard gnocchi 1 pc.

5 chili peppers.

Garlic 3 cloves.

1 piece of ginger.

30 grams of cooked peanuts.

Method stepsIngredients:

Mustard gnocchi 500 grams.

Method: Step out of the shedFirst of all, clean the mustard gnocchi, pour the washed mustard gnocchi into water and salt and soak for 12 hours.

Cut the soaked mustard gnocchi into shreds and put them in a pot and add minced garlic, minced ginger, salt, chicken essence, sugar, and rice vinegar.

Add chili flakes, chili powder, sesame seeds, and white wine to the bowl and fry them in hot oil until fragrant, pour them on the mustard shreds, stir evenly, and put them in the refrigerator.

Ingredients:

Mustard gnocchi 1 pc.

Table salt 50 grams.

50 grams of minced garlic.

50 grams of minced ginger.

Method stepsThe first step is to shred the mustard gnocchi, add salt, then stir well and rinse twice.

The second step is to squeeze out the water and add salt, sugar, minced garlic, minced ginger, rice vinegar and chili oil.

Step 3: Stir well and put on a plate.