How to pickle the shredded cabbage, how to drown the shredded cabbage

Now it is a traditional Chinese culture in North China, in North China, the types of radish pickles can be said to be many, all kinds of vegetables and fruits can be used to pickle pickles, even the usual eating of cabbage, can be used as the key radish pickle raw materials, the operation method of the cabbage is many, for example, it can be used for pickling pickles and roasting vegetables, the method is also very simple, after washing, dry and cut into small pieces and then lock the cover, do not like to eat salty too heavy, can pickle for a shorter time.

Pickled radish pickles - meschion.

Raw materials. 600 - 700 g memes.

50 g salt.

500 - Rice water.

or 1 teaspoon glutinous rice flour added 500 - water tossed in).

Practice. 1) Wash the original tree and control the drying; Get under the sun until slightly dry (or omitted).

2) Rub the cabbage with salt, put it in a large dish and cover it, and marinate overnight.

3) Prepare a deep utensil in advance, move the pickled vegetables into the utensil, and introduce rice washing water or glutinous rice flour water.

4) Then press it with a hanging object, cover it, place it in a cool place, and let it stand for about 10-14 days until the cabbage turns sour and yellow, and it becomes more and more transparent.

Tips. * Generally, pickled radish pickles are made with rice water, but in order to make it more convenient, glutinous rice flour can be mixed with cold water to make rice water instead.

Be sure to add rice water (or glutinous rice flour water) to make the starch in the water mellow and sour.

How much water does it cost? If only it could drown over the me-na.

Pickled radish pickles need to be pressed with hanging objects, so that the vegetables can be pickled deeply.

Stir-fried mustard bacon.

Raw materials. 250 grams of fresh mustard greens, 50 grams of preserved duck slices, 50 grams of bacon meat, 50 grams of sausages, 50 grams of pickled radish, 15 grams of pepper slices. 800 grams of condiment cooking oil, 5 grams of minced green onion, 5 grams of garlic paste, 5 grams of ginger foam, 10 grams of light soy sauce, 2 grams of chicken essence, 8 grams of sugar, 10 grams of ginger flowers.

Practice. 1. Wash the mustard greens, and develop 3 cm pieces with an oblique knife at 45 degrees; Wash the bacon and cut into thin, 4 cm long and wide slices; Sausages are cleaned, cut into 5 cm segments; Cleaning of duck slices; Wash the vegetables and cut them into strips 5 cm long, wide and thick.

2. Put 50 grams of cooking oil in the pot, put in the mustard slices and stir-fry for 2 minutes when it is hot, and then remove; Take another pot, put in the remaining cooking oil, and when it is 50% hot, put in the duck slices, bacon slices, and sausage sections and slide for 3 minutes (the water temperature does not have to exceed 70% from beginning to end), remove and reserve.

3. Leave 30 grams of oil in the pot, put in the minced green onion, garlic paste, ginger foam and hot pot when it is 70% hot, put in the mustard greens, duck slices, bacon slices, sausage segments, cabbage, and pepper slices to burst the pot for 2 minutes, take refuge in the smoke, chicken essence, sugar, ginger flower seasoning, and then put it on the plate.

Tips. Characteristic.

The taste is fresh, the wax aroma is strong, and the chefs of the northern region are able to add a small amount of salt to the preparation.

Mustard greens are a relatively common ingredient, in the autumn of each year is the time when mustard greens are ripe and listed, although the appearance of mustard greens does not look very good, the bumpy appearance of pimples, but the unique taste of mustard greens is deeply liked by many people, in general, mustard greens are eaten more, can be fried, boiled soup, stuffed or pickled after eating, each production method has a different taste.

Pickling method 1 of shredded mustard greens.

Ingredients: mustard greens, dried chilies, salt, white vinegar.

Law steps. 1. Wash the prepared ingredients and cut the mustard greens into even strips; Dried chili peppers shredded.

2. Add more water to the pot and boil, blanch the mustard shreds in the pot, take them out after a little scalding, drain them and set aside.

3. Prepare a container with an airtight lid and put the drained mustard shreds into the container.

4. Put the dried chili shreds, salt, and white vinegar into a container, stir evenly with the mustard shreds, cover and seal, and eat them after one day. Mustard shredded pickling method two.

Ingredients: mustard greens, salt, garlic, chili, monosodium glutamate, balsamic vinegar, sugar, salad oil.

Methodological steps. 1. Clean all the ingredients, shred the mustard greens, peel and slice the garlic, and chop the chili peppers.

2. Stir the mustard shreds, salt, garlic, chili, monosodium glutamate, balsamic vinegar and sugar evenly in proportion.

3. Start another wok, turn up the heat, pour in the salad oil, and when the temperature is 9 layers, pour it into the mixed mustard shreds.

4. Prepare an airtight container, pour the mustard shreds into it, seal it for a period of time, and take it out to eat.

Mustard shredded pickling method three.

Ingredients: mustard greens, salt, vinegar, sugar, soy sauce, Sichuan peppercorns, star anise, green onions.

Methodological steps. 1. Clean all the ingredients, cut the mustard greens into thin strips, dry them in water, and cut the green onions into shreds.

2. Cut the sugar, put the salt, soy sauce, vinegar and sugar into the mustard shreds and stir evenly.

3. Prepare a sealed container, put the mixed mustard shreds into the container, add star anise, Sichuan pepper, and green onion white to seal and marinate for 2-3 days, and then you can open and eat.

Efficacy and role of mustard greens.

1. Mustard greens have high nutritional value, rich in vitamins and trace elements, mustard greens contain vitamin A, vitamin B group, vitamin C and vitamin D. These are all essential vitamins for the human body.

2. Secondly, mustard contains a large amount of ascorbic acid, which is a very active reducing substance, which will increase the content of oxygen in the human brain and play a role in sobering the human brain.

3. The vegetables in mustard are rich in fiber, which can play a role in promoting gastrointestinal digestion and wide intestine laxative. Students with constipation can eat more.

4. Mustard greens also have an effect on wound healing, inhibition of bacteria, and a good maintenance effect on the eyelids. Mustard greens are highly nutritious, but they also have a lot of small roles in life.

To pickle shredded mustard greens, first prepare the ingredients: mustard greens: appropriate amount, red pepper: appropriate amount, refined salt: appropriate amount, white vinegar: appropriate amount, star anise: a few, Sichuan peppercorns: appropriate amount.

1. Wash the mustard greens and cut into shreds.

2. Cut the mustard greens into shreds and set aside.

3. Washed millet peppers.

4. Remove the pedicle and shred. You can also put it whole, but it's more convenient to cut it and eat it.

5. Put two bags of white vinegar into the pot,**. Add refined salt, star anise, and peppercorns.

6. After the vinegar is boiled, pour in the chili pepper.

7. Pour in the shredded mustard greens, continue to heat and mix evenly until the mustard greens are slightly soft, and turn off the heat.

8. Install the altar. Finally, even the seasoning water is poured into the jar, so that the mustard greens are more likely to absorb the flavor.

8. Allow to cool. <>

Summary. 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 1: In the first step, prepare mustard greens, dried chili peppers, salt, white vinegar and a sealed container of burning. In the second step, the mustard greens are washed and shredded directly, and the dried chili peppers are shredded directly into the skin.

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 and minpei.

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: First, 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 shredded is a very delicious pickled food, many friends who love to drink porridge like to eat it, but it is recommended that friends should keep in mind that mustard shredded mustard is a pickled food, and often eating it has a lot of effects on the body, so it is recommended to eat it appropriately, and do not take it as a common food.

The only way to marinate shredded mustard greens 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, the stupid Jane covered the jar and covered it with her pants to eat.

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

<> 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.

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.