How long can you eat the mustard shreds after pickling, and how to pickle the mustard shreds after t

There is no complete answer to this question:1Cut into thin strips (similar to matchsticks) add 15 grams of salt to a pound and marinate for a day, you can eat, rinse before eating, squeeze dry, and then mix according to taste. It is characterized by crispy, spicy, and not too spicy for one more day.

2.Cut into thick strips, about 5 mm, dry the water vapor after washing, add salt, pepper noodles, peppercorns, wine and evenly, the taste is slightly heavier for the usual food, choose a sealed and shading container to load, 10 days later can be eaten; Do not fill the dish to the brim;

3.After the whole pimple is washed and dried, add salt, pepper, wine, sugar, salt, add it to the cylinder and stack it, add salt between each layer, and finally press and seal; After a month, it can be used, and it is better to have an inverted altar. Dried vegetables, especially large quantities, are more laborious and difficult to make at one time, and the iodized salt that is usually eaten may cause some dishes to be unbrittle and dull in color.

It depends on whether you want to eat something spicy or something clear, and it's basically the shortest time of about a month, and it's more than 20 days.

Mustard greens are rich in vitamins and dietary fiber.

It has the effect of appetizing and strengthening the spleen and moistening the intestines and laxative. Dried mustard shreds to pickle delicious, but also count the sour and hot mustard shreds, pickled mustard shreds are spicy and crispy, is a good meal, today I will introduce to you the pickling method of sour and hot mustard shreds.

Turn on step-by-step reading mode.

Tool material: 500 grams of mustard greens.

Salt, peppercorns to taste. How it works:

Remove the roots and peel the mustard greens you bought, clean them with a brush, and then cut them into shreds.

Then put the shredded mustard greens into a basin, add 1 tablespoon of salt, stir well, marinate for 30 minutes, and kill the water.

Then put the shredded mustard greens that have been drained from the water and dry them in a leaky tray.

Wash the wok, pour in an appropriate amount of water, add 2 tablespoons of salt, 1 tablespoon of peppercorns, boil the water over high heat, boil for 5 minutes, and boil into peppercorns.

Then pour out the boiled pepper water and put it in a basin and let it cool.

Take a clean jar of pickles and put the dried shredded mustard greens into the jar.

Then pour the cooled pepper water into the jar, and then press a stone, and the amount of pepper water should not exceed the mustard shreds.

Then cover and place in a dark place to marinate.

Three days later, the spicy and crunchy mustard shreds are marinated.

Special Tips. Mustard greens must be pickled before they can be eaten, and they should not be eaten raw or too much.

Peel off the mustard greens, wash them and cut them in half or three pieces.

Put it in a basin and soak it in cold water for 1 2 days, and change the water 1 time in the middle.

The soaked mustard greens are shredded with a silk grater (coarse is the best), and of course you can cut them into shreds by hand.

Bring the vegetable oil to a boil and cool (avoid the smell of raw oil).

Pour in all the ingredients and mix well.

Peel off the mustard greens, wash them and cut them in half or three pieces.

Mustard greens are shredded with a grater, and of course shredded by hand.

Put more water in the cauldron and bring to a boil, put the shredded silver mustard in it, mix it with chopsticks, dip it in hot water, turn off the heat immediately, and remove it immediately.

Place under a cold water hose and rinse for a while to allow the mustard shreds to cool completely.

Remove and put in a container that can drain the water to control the water.

While waiting, you can heat the oil and pour it on the chili noodles to make oil and spicy seeds to cool.

Put the spicy seeds and other ingredients into the shredded mustard greens with controlled water and mix well by hand.

Intimate nagging: The first kind of sugar is to remove some bitterness, and the second kind has no bitter taste after hot water blanching, and there is no need to put sugar.

When scalding mustard shreds with hot water, the time must be short, turn off the heat and hold the ears to take them out immediately, and immediately rinse them repeatedly with cold water.

In this way, the shredded mustard greens will not lose their original crispness.

The mixed mustard greens can be eaten after being tasted for a day; The two kinds of mustard shredded mixed can be placed in jars and bottles.

Wait for the container to be stored in a dark place, and it will not break for several months.

Mustard is an annual herbaceous plant of the cruciferous family, Brassica is an annual herbaceous plant with a height of up to 150 cm, and the young stems and leaves have prickly hairs and a spicy taste; Stems erect, leaf stalks with small lobes; The lower leaves of the stem are small, with notched or Tan teeth at the margins, and the upper leaves of the stem are narrowly lanceolate, with inconspicuous sparse teeth or entirety at the margins. racemes apical and elongated after flowering; The flowers are yellow, the sepals are pale yellow, oblong-elliptic, erect; The petals are obovate, the longhorn fruit is linear, the seeds are spherical, purplish-brown.

It blooms in March-May and bears fruit in May-June. Cultivated all over China. The leaves are salted for consumption; Seeds and whole herbs are used for medicinal purposes, which can dissolve phlegm and relieve asthma, reduce swelling and relieve pain; Seed grinding is called mustard, which is a seasoning; The oil that is squeezed out is called mustard oil; This species is an excellent nectar source plant.

You can eat it after fifteen days, and here's how to do it in detail.

Ingredients: 2 mustard greens, salt, rock sugar, chili pepper, appropriate amount of high wine.

Step 1: Wash and dry the greens!

Step 2: Wash, disinfect and dry the jar, wash and dry the peppers!

Step 3: Boil the water and drain the greens over the water.

Step 4: Let the water in which the vegetables are boiled cool, add salt, and dissolve the source mold rock sugar. Put the greens and peppers into the jar, pour the greens water, and pour a little high wine!

Step 5: Pour cool boiled water on the mouth of the altar and leave it for 15-20 days!

Step 6, pickled sauerkraut.

About 110 days.

Mustard shreds are a common pickled food in autumn and winter, the taste is crisp and refreshing, full of flavor, eat early in the morning with pickled mustard shreds with steamed bread or porridge, eat more delicious, from life experience, mustard shreds pickled for about 10 days can start to eat, if the pickling time is relatively short, the taste of mustard shreds is not in taste, if the pickling time is long, the taste of mustard shreds will be relatively soft, so, in general, mustard shreds pickled for about 10 days can be.

2. It is not recommended to put.

Mustard shreds are pickled foods, generally made in autumn and winter when the temperature is relatively low, the taste of mustard shreds itself is relatively crisp, generally speaking, mustard shreds are stored at room temperature, if necessary, you can put mustard shreds in the refrigerator for refrigeration, put them in the refrigerator for refrigeration, mustard shreds need to be sealed with a jar and put in, so that they can be stored for a long period of time.

If you can't finish eating, don't make too much of shredded mustard each time, you can make a week's or half a month's amount each time, and if you need to eat it later, you can make it again.

3. Can be eaten raw.

Mustard shreds are the finished product obtained after shredding mustard tubers, rich in dietary fiber, minerals, carbohydrates and other nutrients, from the flavor point of view, the taste of mustard shreds is very delicious, crispy, if you stir-fry mustard shreds and peppers together, you can get a more delicious spicy mustard shreds, mustard shreds can be blocked to make a banquet to eat raw, but the flavor is not particularly good, there is a lot of moisture, and there will be a raw taste of vegetables, from the perspective of taste, it is recommended not to eat raw mustard shreds.

4. You can fry and eat.

Mustard is a kind of vegetable, mustard head can be cut into shreds and fried to eat, however, in terms of flavor, the taste of mustard shreds fried and eaten is not particularly prominent, from the sweet point of view, the taste is not as good as white radish, therefore, in life, the mustard stems are directly fried and eaten relatively rarely, most of the time is to make mustard shreds into pickled products, so that the taste of mustard shreds will be better, so, although mustard shreds can be fried and eaten, but in life it is more recommended to make mustard shreds into pickled mustard shreds to eat.

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.

How to pickle shredded mustard greens.

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.