The method of pickling shredded mustard, the method of pickling shredded mustard

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.

Summary: After entering the late autumn, mustard gnocchi can be seen in the vegetable market 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 met at this time to sell mustard gnocchi is not soft, buy 10 catties at one time, pickle it, drink porridge for breakfast or dinner, with a small dish of mustard shredded, Special appetizers, it's the season of mustard greens on the market again, and friends who like to eat pickled vegetables don't 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, rapeseed oil can be used, the taste is 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.

Authentic pickled mustard method, keep in mind these "3" tips, crispy rice, put it for half a year and not bad!

Every year in winter, grandma will always pickle a lot of mustard greens and then store them, grandma will watch every time she pickles mustard greens, so every step of pickled mustard greens every little detail I keep in mind, now that I am married, I will also pickle some mustard greens at home, because my mother-in-law's house grows leeks, some mustard greens can not be eaten, pickled, this will not be a very good way to store camellia.

There are a lot of people will confuse mustard greens and white radish, these two vegetables are indeed similar in appearance, they are also winter seasonal vegetables, these two vegetables are pickled and eaten are very delicious, in the north, there are many ways to eat white radish, but northerners prefer to use mustard greens to make all kinds of pickles, or to make mustard shreds, or put them in bubbles, and make kimchi in the jar.

In winter, the weather is relatively cold, people are also very prone to colds, often eat some mustard greens, is also conducive to the effect of phlegm, and mustard contains nutrients are also very rich, which contains a large amount of ascorbic acid, also has a strong reducibility, participate in the body's important redox, can also increase the oxygen content of the brain, so as to stimulate the brain's use of oxygen is also has the effect of refreshing the brain and eliminating fatigue.

In winter, the best way to eat mustard is to pickle it, today I will share with you the authentic method of pickling mustard, in fact, the method is also very simple, as long as you keep these three tips in mind, the pickled mustard greens are crispy and crispy, very delicious, and it will not be bad for half a year. First clean the five catties of mustard greens, (1. The mustard greens must be weighty) and then cut off the two ends with a knife, dry the water and cut into shreds, you can also use tools.

2. In the process of doing waterless) put the cut mustard shreds into a large basin, and then put in 100 grams of salt, 60 grams of sugar, 50 grams of dried chili noodles, 100 grams of garlic paste, 100 grams of white vinegar, 100 grams of cooked oil, (3, the oil of pickled mustard must be cooked oil) After stirring evenly, wear disposable gloves on your hands, and grasp the mustard shreds well, so that it is more conducive to flavor, and then put it in a clean glass, you can eat it after 3 days, however, the longer you put it, the more flavorful.

Pickled mustard shreds] Ingredients: 5 kg of mustard greens, 3 taels of oil, 4 taels of salt, 1 piece of ginger, 4 heads of garlic, 1 tael of chili powder, 3 taels of rice vinegar, 2 taels of sugar, and an appropriate amount of monosodium glutamate.

Method:1Cut the pits and dirty parts of the mustard with a knife, wash them, and then wipe the surface of the mustard with a steel wool ball, wash them again, and wipe the water on the surface.

2.Cut the mustard greens into thin strips with a knife, and you can also rub them into shreds with a silk grater, which has a good taste and is relatively crisp when cut with a knife, add salt, mix well, and marinate overnight.

3.Pick up the pickled mustard shreds with your hands, squeeze the pickled water, and put them in a pot for later use.

4.Finely chop the garlic and the ginger.

5.Put the chili powder in a large bowl, heat the pot with oil until it smokes, turn off the heat, lower the oil temperature slightly, the oil temperature is too high and it is easy to fry the chili powder, pour the oil on the chili powder, fry the chili powder until fragrant, stir the chili powder while pouring oil, so that the chili powder is heated evenly.

Mustard is a cruciferous family, brassica is an annual herbaceous plant, up to 150 cm high, young stems and leaves with prickly hairs, spicy, next I will bring the following content, I hope it will help you!

Pickling method 1 of shredded mustard greensIngredients: mustard gnocchi.

Method:

1. Wash the mustard gnocchi with water;

2. Wash it and start shredding, this is a hard work, look at this big basin, the wrists are sore after cutting;

3. Dry the shredded mustard greens for one day;

4. Fry the peanuts and remove the skin;

5. Boil peppercorns, spices and vinegar, let cool for later use, no need too much, as long as you can mix the mustard shreds well;

6. After the preparation is completed, start pickling the mustard shreds. First of all, mix the dried mustard shreds with salt;

7. Sprinkle the boiled water into the mustard shreds;

8. Add peanuts and mix well;

9. After mixing, you can fill the cans next;

10. Put the mustard shreds into the clay pot, fill it, and press it as hard as possible with your hands;

11. Seal the jar with plastic wrap and start waiting, it will be ready to eat in two or three days.

Pickling method of shredded mustard greens twoMaterials:

1 main ingredient: pickled kohlrabi.

Seasoning: appropriate amount of salt, soy sauce, a little vinegar, a little garlic, a little sugar, 2 grams, and an appropriate amount of chili oilMethod:

1. Wash one mustard gnocchi with water.

2. Look at the new eraser I bought, two yuan, mainly because the knife work is not good, and it saves trouble with this.

3. Rub the mustard gnocchi into thin strips.

4. Sprinkle salt and marinate overnight.

Pickling method 1 of shredded mustard greens.

Preparation of ingredients. Mustard greens, dried chilies, salt, white vinegar.

Methodological 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.

Preparation of ingredients. Mustard greens, salt, garlic, chili peppers, 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.

To marinate the shredded mustard greens, first prepare the ingredients:

Mustard greens: appropriate amount, red pepper: appropriate amount of tung greens, 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 out of the water, turn off the heat.

8. Install the altar. Finally, even the seasoning water is poured into the jar, so that the mustard rolling dug is more loose and easy to taste.

8. Allow to cool. <>

9. Close the lid and it's done, eat and take as you go.

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 in a bowl and stir with salt, soy sauce Bichun, vinegar and sugar.

In the fourth calendar, put it in a jar, add star anise, peppercorns and green onions, marinate and seal, and wait for three or four days.

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.

As follows:

Ingredients: 3 kg of mustard gnocchi, 60 grams of garlic.

Excipients: 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, a little chili powder.

Steps: 1. Dig the soil inside the pimple with a knife and wash it and dry it.

2. Cut the mustard gnocchi into thin strips and cut them all.

3. Put the shredded mustard greens on the curtain to dry slightly to remove excess water.

4. Put the mustard shreds into a basin and add chicken essence, salt, sugar, vinegar and white wine.

5. Rub well with your hands, 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 slip them and marinate them in bottles.

<>7. In this way, put a bottle of chili powder, fill it all, seal and store it, and marinate it for more than 3 days before eating.

8. When eating, use chopsticks to put it on the plate, it is very convenient to take it with the sedan chair, it is delicious, and the food is great.

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: 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 mustard greens in a bowl and stir with salt, soy sauce, vinegar and sugar. The fourth step is to put it in a jar, add star anise, Sichuan pepper and green onion skin, marinate and seal it, 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 to keep in mind that mustard shreds are pickled foods, and often eating them has a lot of effects on the body.