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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.

Cooking 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.

In October, it is the season of pickles again, and many vegetables are on the market in large quantities in autumn, and many families in the north will pickle some pickles and eat them in winter. In pickles, pickled mustard gnocchi is indispensable, mustard gnocchi is a kind of root mustard green, the skin is usually emerald green, its shape is a round ball, and a long whisker root grows at the bottom, like a green radish, looks like a pimple, and it tastes spicy.

There are many pickling methods for mustard gnocchi, you can marinate it whole, you can also cut it into shreds, stew mustard shreds, mustard flavor is strong, today share the super simple pickling method of mustard gnocchi, you can eat it in two days, mix out the mustard shreds, spicy and flavorful, eat crisp, with noodles, porridge, rice are good, appetizing rice, share the method below:

Spicy mustard shreds] Ingredients required: mustard gnocchi, salt, chili oil, sesame oil, seafood soy sauce, sugar, rice vinegar,

Steps: Cut off the roots, whiskers and stems of the mustard pimples with a knife, cut the pits and dirty parts of the mustard with a knife, then wash them, and then wipe the surface of the mustard with a steel wool ball, wash them again, and wipe the surface moisture.

Mustard gnocchi is relatively hard, the knife is not good and it is difficult to cut, use a silk grater to rub the mustard gnocchi into silk, it is much simpler, sprinkle the mustard shreds with salt, stir evenly, marinate overnight, and marinate the mustard shreds out of the water, which can remove the bitter taste of the mustard gnocchi.

Put the pickled mustard shreds, remove the water by hand, put them in the basin, taste the saltiness again, add some salt, the taste is slightly salty, it is easy to become sticky and deteriorate when it is light, and mix evenly.

Put the shredded mustard in a crisper or bottle with a lid, put the shredded mustard in the container and compact. Keep in the refrigerator and take as you go.

Mix evenly with chopsticks, you can eat, this small pickle, it is best to eat and mix, when eating, clip out some, add seasoning and mix, it tastes good.

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.

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. <>

Mustard pickling method.

1. Wash the mustard greens first, and then dry the vegetables without raw water.

2. Wash the kitchen knife, cutting board, stir-fry pot and spatula and dry them without raw water.

3. Shred the mustard greens.

4. Cut minced ginger and chili peppers.

5. Stir-fry in clean oil, the amount of oil can be slightly more than that of stir-frying.

6. After the oil is hot: put the peppercorns to taste, enlarge the ingredients and stir-fry, put the minced ginger, add the pepper to the flavor of the salt (not too salty), put the vinegar, and fry the shredded vegetables for four to five minutes according to the amount of juice and put them in the jar while hot.

As for the balcony, it is not covered on the same day, and it is sealed the next day.

II.1Wash and peel the mustard gnocchi.

2.Finely shredded.

3.Wash and heat the wok, turn off the heat, spread the shredded mustard greens in the pot, cover the pot and simmer for one minute, 4Shredded green onions, shredded mustard greens to cool, add salt, a little sugar, mix well, marinate for 5 nightsWhen eating, pour pepper oil or chili oil.

1.Wash and peel the mustard gnocchi.

2.Finely shredded.

3.Wash and heat the wok, turn off the heat, spread the shredded mustard greens in the pot, cover the pot and simmer for one minute, 4Shredded green onions, shredded mustard greens to cool, add salt, a little sugar, mix well, marinate for 5 nightsWhen eating, pour pepper oil or chili oil.

10 catties of mustard greens, 1 catty of vinegar, 1 catty of chili oil, half a catty of garlic, 4 taels of monosodium glutamate, and 1 catty of salt.

Method: Cut the mustard greens into shreds, then add vinegar, chili oil, garlic, monosodium glutamate salt. Mix well.

Place in jar and serve.

Shredded, put in rice soup to ferment, and serve.

There are two ways to make pickles:

First, dry pickling: wash the vegetables, chop them finely and dry them, and put them in the jar to seal them;

The second is soup pickling: first wash the vegetables and blanch them with boiling water, then cut them into about 3 cm long and put them into the jar, and then mix them with rice water or rice soup, and marinate them for a period of time to make the pickles and soup sour.

Pickled vegetables are mostly made of radish, cowpea, eggplant, garlic, thread, ginger, chili pepper, etc., and after being made into sauerkraut, their flavor has their own characteristics, and can be stored for a long time.

How to pickle vegetables:

1) Pickling method mainly uses high-concentration salt solution to preserve vegetables, and enhances the flavor of vegetables through pickling.

2) Brewing method Under low concentration of salt, lactic acid bacteria are used to ferment the sugar inside the vegetables to produce lactic acid, so as to achieve the purpose of preserving vegetables. And give the vegetables a special flavor.

3) Sauce preparation method Vegetables that have been salted are immersed in the sauce for pickling, so that the umami, aroma, color and nutrients of the sauce can penetrate into the vegetable tissue and increase its flavor, which is called the sauce preparation method.

4) Sweet and sour preparation method After the vegetables are salted, they are immersed in the prepared sweet and sour solution to make the products sweet and sour and delicious, and the vegetables are preserved by the preservative effect of sweet and sour.

Pickles note: 1. Don't get wet with raw water;

2. Don't use hot water, be sure to use it when it's cool;

3. Don't get oily;

4. The ambient temperature is low, such as below 20 degrees, otherwise you should put more salt.

Characteristics of lactic acid fermentation during vegetable pickling:

1. The process of degrading and converting sugars into lactic acid by the action of microorganisms under anaerobic conditions is called lactic acid fermentation. Fermented pickles mainly rely on lactic acid bacteria to ferment and produce lactic acid to inhibit microbial activity, so that vegetables can be preserved, and also have the preservative effect of salt and other spices. In the pickling process of fermented vegetables, in addition to lactic acid fermentation, there are alcoholic fermentation, acetic acid fermentation, etc., and the generated acid and alcohol are combined to form various esters, so that fermented pickles have a unique flavor.

2. The suitable temperature for lactic acid bacteria activity is 26 36, the salt concentration is lower than 6 10, and the pH value is in. Within the range of 4, the minimum sugar content in the raw materials is 1 5 3, and anaerobic conditions must be created to promote lactic acid fermentation by lactic acid bacteria and inhibit the growth and reproduction of molds and yeasts.

Blanch it with boiling water, knead it thoroughly with salt, seal it overnight, and you can eat it the next day.

Mustard pickling method.

1. Wash the mustard greens first, and then dry the vegetables without raw water.

2. Wash the kitchen knife, cutting board, stir-fry pot and spatula and dry them without raw water.

3. Shred the mustard greens.

4. Cut minced ginger and chili peppers.

5. Stir-fry in clean oil, the amount of oil can be slightly more than that of stir-frying.

6. After the oil is hot: put the peppercorns to taste, enlarge the ingredients and stir-fry, put the minced ginger, put the pepper to taste the salt (not too salty), put the vinegar, and put the shredded vegetables to stir-fry the four Xuzhou liquid for five minutes while it is hot.

As for the balcony, when the errand is not covered, the next day it is sealed.

Here's how to drown vegetables:

1.Prepare the eggplant, the eggplant should be purple-skinned long eggplant, choose smaller, more tender eggplant, and the surface is smooth and black and shiny eggplant, so that the eggplant is delicious after pickling, remove the eggplant from the stem, wash.

2.Wash the coriander, drain the water, peel off the skin of the garlic, cut the coriander into minced pieces, chop the garlic into minced pieces, or mash the garlic into garlic puree.

<>4.Add water to the steamer and boil, put the eggplant in the steamer, steam the eggplant, as long as it is soft and steamed, don't steam it for too long, put the eggplant on the board, cut the middle, don't cut the head and tail, fill the mixed minced garlic in the eggplant, not too full, and the eggplant is flush.

5.Put the brewed eggplant in the container, put a layer of eggplant, sprinkle some salt evenly, put a layer of eggplant, sprinkle some salt, stack the eggplant in the container, cover it with a layer of plastic wrap, put it in the refrigerator and refrigerate, you can eat it the next day, put it in the refrigerator, and take it as you eat.