How to soak shredded mustard greens deliciously How to pickle shredded mustard greens deliciously

Preparation of pickled shredded mustard greens:

Alternate ingredients: mustard gnocchi.

10 pounds, 150 grams of cooking oil, 500 grams of garlic, sugar.

250 grams, 150 grams of chili powder, 500 grams of white vinegar, 400 grams of salt, monosodium glutamate.

100 grams; 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.

Summary: After entering late autumn, mustard gnocchi is in the vegetable market.

You can see a lot of selling, ** is also very affordable, a few pounds a piece, of course, the consumption is different in various places, but it is still very affordable compared to other vegetables, mustard gnocchi is generally not delicious, but pickled pickles are the most common one, my family also likes to eat very much, I came across selling mustard gnocchi at this time, buy 10 catties at a time, pickle it, drink porridge for breakfast or dinner, with a small dish of mustard shreds, special appetizers, and it is the season for mustard to go on the market, Friends who like to eat pickled vegetables should not miss learning this pickling method.

Cooking Tips:

1. Mustard greens do not need to be peeled, but pay attention to remove the impurities on the skin, after washing them, you need to control the raw water on the surface, the mustard gnocchi will be stored for a long time, try to cut it a little finer, the taste will be more crisp, if you don't like the mustard taste is too heavy, you can shred it and put it in water to soak for a while;

2. Remember to choose the finest kind of chili powder, the effect will be better, garlic is recommended not to use a garlic press to operate, the taste of manual knife cutting should be better, the amount of garlic can be appropriately more, the taste will be more improved, the cooked oil must be cooled before it can be operated, with rapeseed oil.

It tastes good;

3. Because there is chili powder, I am worried that it will be spicy to my hands, so when we grab the mix, remember to wear gloves, and when pickling, put it in a cool and dry place, and remember to use clean chopsticks to pick up the pickles to prevent bacteria from entering.

Hello everyone, I am the same sister who makes food, autumn and winter is the time to pickle vegetables again, every household is starting to get busy again, if you walk into the vegetable market, you will find that there are a lot of people who buy mustard greens, because mustard greens are on the market in large quantities, and everyone rushes to buy mustard greens are used for pickles.

Why are mustard greens so popular? Because the nutritional value of mustard is very high, it contains a variety of vitamins, refreshing and strengthening the brain, appetizing and digesting, increasing appetite, helping digestion, it contains a lot of dietary fiber, which can increase gastrointestinal digestion.

I remember when I was a child, in this autumn and winter, the family will pickle some mustard greens, life in that era is not rich, the winter is green and yellow, there is no anti-seasonal vegetables, in addition to the storage of Chinese cabbage, large radish, then to pickle some mustard greens, every time my family has to pickle two cylinders, can eat until the spring of the next year, my pickled mustard greens are cut into shreds and pickled, so that the pickled mustard shreds into the flavor is fast, easy to eat, crisp and refreshing, especially when eating breakfast to a pickled mustard shreds, not to mention more appetizing. Now the living conditions are better, but I still want to eat this bite, this is not today I purchased some more, to share with you the preparation methods and skills of pickled mustard shreds, I hope you can like it.

Main ingredients: 10 kg of mustard greens, 500 grams of edible salt.

Seasoning: 100 grams of chili powder, 100 grams of ginger, 100 grams of garlic, 50 grams of white wine.

Method] 1. Remove the mustard roots, clean them, and control the moisture.

2. Rub out the mustard greens with a silk grater for later use.

3. Put the mustard shreds into a basin and marinate with edible salt for half an hour.

4. After marinating for half an hour, add the white wine to the mustard silk.

5. Clean the garlic, cut it into minced garlic, clean the fresh ginger, cut it into shreds with a knife, and add it to the mustard shreds.

6. Add an appropriate amount of chili flakes to the ginger mustard shreds.

7. Wear disposable gloves and stir up and down with both hands.

8. Stir well and put it into a glass container.

9. After the mustard silk is loaded, seal the glass container with a lid.

10. Put it in a cool place, marinate for 6 days, and then you can eat. And it is not bad to save for more than a year.

Tips:

1. Be sure to choose fresh mustard greens when purchasing.

2. When cleaning mustard greens, the moisture must be controlled, so that the pickled mustard silk can be stored for a long time.

3. When pickling mustard shreds, be sure to add an appropriate amount of liquor, which can play a role in sterilization and preservation, and the taste is very crisp.

Recipe for shredded pickles in Northeast mustard.

Shanxi choking mustard shreds.

Dengfeng mustard shredded authentic method.

How to make 10 catties of pickled mustard shreds.

A complete list of pickled mustard shreds.

Prepare ingredients: 3 kg of mustard greens, 60 grams of garlic, 150 grams of salt, 10 grams of chicken essence, 150 grams of vinegar, 2 grams of liquor, 60 grams of sugar, 70 grams of cooked pepper oil, and a little chili powder. Cut the mustard greens into thin strips, wash and drain.

Put the shredded mustard greens in a basin, add chicken essence, salt, sugar, vinegar, white wine, minced garlic, chili powder, and cooked peanut oil and stir well. Put the mustard shreds in a glass bottle, seal and store them, and marinate them for about 3 days. <

1. Prepare ingredients: 3 kg of mustard greens, 60 grams of garlic, 150 grams of salt, 10 grams of chicken essence, 150 grams of vinegar, 2 grams of liquor, 60 grams of sugar, 70 grams of cooked pepper oil, and a little chili powder.

2. Cut the mustard greens into thin strips, wash and drain.

3. Put the mustard shreds in a basin, add chicken essence, salt, sugar, vinegar, white wine, minced garlic, chili powder, and cooked peanut oil and stir well.

4. Put the mustard shreds into a glass bottle, seal and store them, and marinate them for about 3 days.

The method of pickling the mustard shreds is as follows:Ingredients: 4 mustard greens, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of chili pepper.

1. Soak the mustard greens for a while and wash them, and peel off the dirty skin.

<>2. Brush the small jar of mustard greens with dish soap and wipe dry.

3. Prepare the dried chili peppers and Sichuan peppercorns, and cut the mustard greens into thin strips.

<>4. Brush the pot with dish soap, wipe dry, a little oil can not be wet, turn on low heat to heat the pot, put the mustard shreds in and stir-fry.

5. Stir-fry over low heat for a while, add salt, peppercorns and red pepper.

6. Stir-fry a few times, turn off the heat, and use chopsticks to clip the mustard shreds into the jar.

7. Cover the jar and cover it for a day to eat.

8. When eating, use chopsticks to put on a plate and stir with some sesame oil.

Preparation of ingredients and condiments: 5000 grams of mustard gnocchi, 400 grams of salt, 100 grams of sugar, 50 grams of dried red pepper, 250 grams of peanuts, 350 ml of soy sauce, 400 grams of vinegar, 250 grams of soybean oil, 100 grams of sesame seeds, 150 grams of soybeans, 50 grams of ginger, heat the pan oil, put peppercorns and stir-fry until fragrant, put peanuts and fry mustard gnocchi shreds for 2-3 minutes, the time is too long and there is no mustard taste. After cooling, put it in the refrigerator to keep it fresh, take a clean chopstick and mix it with vinegar and sesame oil when eating.

Cut the mustard gnocchi into thin strips, then layer a thin layer of salt grains. Stir sugar, monosodium glutamate, minced garlic, vinegar, fried chili oil, fried cooked soybean oil and fried sesame seeds into the mustard gnocchi shreds. Wash the mustard greens and cut them into shreds, the finer the better.

Pickle the mustard shreds with squeezed or water, put them in a large basin, put in all the above ingredients and seasonings, stir well, put them in the jar, press a stone on them, seal them and store them in a cool and dry place, and they can be eaten after 20 days.

Stir well, place them in clay pots for pickles while hot, seal them for a week and serve. When eating, add some vinegar, monosodium glutamate, sesame oil to prepare, mustard taste choking, rich taste, family for many years never get tired of eating.

Place it in a cool place for half a year, and take it as you go. In the past, people didn't pay attention to it, and it was normal for a jar of shredded mustard to be put for a year. Now we know that pickles will have nitrite if they are pickled for a long time, so pickles should be pickled less and pickled frequently, and it is best not to put a jar of pickles for more than a month!

In fact, after marinating, you can also add some balsamic vinegar and sesame oil to make it, and the taste is also very delicious.

1Wash the mustard greens and cut them into shreds 2Put a layer of mustard shreds and a layer of salt into a container 3 Cut the ginger and garlic into jasmine, pour out the water pickled in the mustard shreds, mix the ginger and garlic and sesame monosodium glutamate into the mustard shreds 4 Add soy sauce, vinegar, Sichuan pepper, spices to the pot, and the sugar is boiled and cool, and pour it into the mixed mustard shreds.

Put the washed mustard greens in the drain rack to dry the water, peel off the unsmooth skin after the surface is dry, dig up the place where the roots are long, put the cut mustard shreds into a large basin, sprinkle with salt, pick up the basin and turn it evenly, then sprinkle salt, and turn it evenly again. 10 catties of mustard greens with about 400 grams of salt, pickled for an hour, an hour after the mustard has been pickled out of a lot of water, squeeze out the excess water with gauze, be sure to squeeze it dry, so that the mustard taste is crisp enough, you can also remove the excess salt, and it will not be so salty to eat. After squeezing it all, pour it back into the big basin, spread it out and grasp it evenly, add 100 grams of sugar, 120 grams of chili noodles, 120 grams of balsamic vinegar, 110 grams of cooked oil, grasp and mix evenly, put it into a clean and waterless jar, cover it, seal it for preservation, seal it for a period of time, when you open it again, the taste of mustard will be stronger, the longer the mustard is pickled, the greater the taste of mustard, which is also its charm.

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Marinate for a longer time, put moderate salt, cut the vegetables into smaller pieces, and let all the seasonings melt in, so that it will taste good.

We should put some ingredients, and we should put some oyster sauce, so that it tastes good, and it is also good for the body's absorption.

The cold salad is the most delicious, and it is also very quick and easy to make, and the nutritional value is also very high, and it is also very refreshing.

Pickled mustard shreds first wash the mustard greens, rub them into shreds, wash them with water, they should be put together, then boil them in water with plantains, chili peppers and garlic and let them cool, put the mustard greens and these water in a sealed jar and seal them for 3 days.

Cut the mustard gnocchi into thin strips and cut them all out. Place the shredded mustard greens on the lid to dry slightly to remove excess moisture. Put the shredded mustard greens in a basin and add the chicken essence, salt, sugar, vinegar and white wine.

Rub it well with your hands, and if you like the taste of garlic, add minced garlic, rub well, and then pour boiled pepper oil and mix well. If you don't like chili peppers, you can just bottle them and marinate them. If you like chili peppers, you can add chili powder and mix well.

In this way, put a bottle of chili powder in it, fill it all, seal it and store it, and marinate it for more than 3 days before eating.

Ingredients: 10 kg of mustard head, 50g of soybean oil, 100g of shredded ginger, 2 carrots, and an appropriate amount of Sichuan pepper.

Steps: 1. Clean and peel the mustard lumps.

2. Cut into thin slices and then cut into thin strips.

3. Cut a pot of shredded mustard greens, really practice knife skills, although the cut is not too standard.

4. Finely shred two carrots.

<>6. Bottle while hot, compact, and tighten with plastic wrap cap.

7. After standing in the shade for three or five days, I believe that there is another artifact on my dining table.

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.