Mustard gnocchi pickling method, the whole mustard gnocchi pickling method

Pickling mustard gnocchi process.

1》Prepare the ingredients.

10 kg of mustard head, 1 kg of coarse salt, kg of refined salt, kg of sugar, 200 grams of light soy sauce, 100 grams of Sichuan peppercorns, 30 grams of large material, 6 kg of water.

2》Handle mustard heads.

Peel off the skin and roots of the fresh mustard head you bought, then clean it, control the moisture, put it into the oil-free **, pour in refined salt and water that has not passed the mustard head, soak it for 24 hours, and then remove the moisture on the surface to control the dryness again.

Note that when cleaning mustard heads, you must pay attention to the cleanliness of the container, and there can be no oil stains, because mustard gnocchi is easy to spoil when it touches the oil stains. The mustard heads are soaked in salted water for 24 hours and are extra crispy when pickled. After the soaked mustard head is removed, the surface moisture should be controlled to dry, so that it is not easy to spoil.

3》Pickling process.

1.Clean the jar or basin to be pickled, then mix the sugar and the remaining coarse salt, stir well, and everything is ready. Note that the jar or basin used for marinating must be waterless and oil-free, and disinfected and clean.

2.Then put the mustard gnocchi that controls the moisture on the surface into the tank, put a layer of mustard head and sprinkle a layer of salt and sugar, and then put a layer of sugar and salt on the stack, after the stacking is completed, remember to sprinkle sugar and salt on the top, and then put it in a cool and dark place to marinate for about 5 days, so that the mustard gnocchi pickles out of the water.

3.Use an oil-free pot, pour 6 catties of water, put in light soy sauce, Sichuan pepper, and ingredients, boil the water over high heat, turn to medium heat and continue to cook for 10 minutes, then turn off the heat, let cool and set aside. Mustard gnocchi will come out of the water in the first 5 days of pickling, so 6 catties of water is enough.

4.Pour the cooled water into the mustard gnocchi that has been marinated for 5 days, the water should not pass the mustard gnocchi, then seal the mouth of the tank, and continue to put it in a cool, dry and dark place to marinate for about 30 days before eating. For the first 5 days of pickling, just turn the gnocchi in the jar once a day to make the mustard gnocchi more flavorful.

3. Pickled mustard gnocchi - technical summary.

1.The ratio of mustard gnocchi to salt is generally as follows, adding sugar, light soy sauce, peppercorns, and ingredients can enrich its taste, and you can skip it if you don't like it. Using some coarse salt to marinate will make the mustard gnocchi last longer.

2.Mustard gnocchi must not touch the oil stains, and the pickling jar or basin should also be disinfected and cleaned, there can be no oil, responsible for mustard gnocchi is difficult to preserve, easy to break, not conducive to storage.

Mustard gnocchi pickled like me, crisp and refreshing, appetizing with rice, the method is super simple, collectible.

Answer: Hello, wash and peel mustard greens and cut them into thin strips, carrots into thin strips, and prepare dried chili peppers, dried peppercorns, and shredded ginger. Ginger shreds, dried chili peppers, Sichuan peppercorns are heated at a temperature of 50 percent, add shredded mustard greens and shredded carrots after frying, add salt after stir-frying, can not be fried, turn off the heat and stir evenly, pour into a waterless and oil-free basin, press firmly, and marinate for a few days.

Mustard gnocchi, pickled mustard gnocchi according to this method, the steps are simple, the pickling time is short, it saves time and effort, and it is delicious.

Stir-fried shredded pork with mustard gnocchi.

A complete list of mustard gnocchi practices.

Stir-fried shredded pork with mustard gnocchi. The main ingredient of stir-fried shredded pork with mustard gnocchi is 2 pieces of mustard gnocchi and 100g of lean pork.

Ingredients: 2 mustard gnocchi, 100g lean pork

Excipients: appropriate amount of oil, appropriate amount of Sichuan pepper powder, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of sugar, appropriate amount of soy sauce, appropriate amount of chicken essence.

Production Steps:1This is the mustard gnocchi pickles that I bought.

2.Shred the mustard gnocchi.

3.Soak in clean water for a while to remove excess saltiness.

4.Shred the lean meat and chop the green onion and ginger slices.

5.Heat the oil in a pan and stir-fry the shredded meat.

6.Add chopped green onion and ginger slices and stir-fry until fragrant.

7.Add an appropriate amount of peppercorn powder and stir well.

8.Add an appropriate amount of sugar and stir well.

9.Add shredded mustard greens and stir-fry.

10.Pour in an appropriate amount of soy sauce and stir well.

11.Stir-fry a few times over high heat until the mustard greens are soft.

12.Finally, add the chicken essence.

1. Cold dressing method.

Wash the gnocchi and shred it, depending on personal preference, but try to be as even as possible.

Add chili oil, monosodium glutamate, sesame oil, soy sauce, and sesame seeds, stir well, and after 30 minutes, the delicious cold gnocchi shreds are ready to eat. Different diners can add other condiments according to their different preferences, such as dried tofu from Tohoku, pancakes and pancakes, or small pickles to eat. Numb, spicy, crispy, salty, fragrant.

2. Stir-fry shredded pork.

First of all, cut the beef into shreds, and cut the cabbage gnocchi into shreds, and the shreds should be finer, so that it is easy to absorb the flavor.

Stir-fry the green onion in a frying oil pot, stir-fry the shredded meat, add ginger powder and Sichuan pepper powder, simmer for 3 minutes on low heat, put in the gnocchi shreds and continue to fry until the pimple shreds change color, add monosodium glutamate when they are soft, and remove from the pot.

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.

Prepare the ingredients:

Mustard greens, salt, cooking oil, green onions, onion slices, star anise, cinnamon, bay leaves, Sichuan peppercorns, chili noodles, thirteen spices, balsamic vinegar, sugar, white wine.

Specific methods:1I just bought a few catties of mustard greens from the market, clean the soil on the mustard greens, and the mustard greens that cannot be washed off can be cut off with a knife, and the mustard greens are all washed and dried for later use.

2.After the mustard greens are dried, they can be directly rubbed into shreds with a rubber, or cut into thin shreds, and then add salt to it and mix evenly by hand, add about 20g of salt to 1 kg of mustard greens, mix well and put it next to it to marinate for two hours, and pickle the water in the mustard greens.

3.Next, cut some green onion segments and onion slices, pour more oil into the pot, add green onion segments, onion slices, star anise, cinnamon, bay leaves, and peppercorns when the oil is warm, and fry them over low heat to bring out the fragrance.

4.Add fine chili noodles and coarse chili noodles to the bowl, then add thirteen spices and stir well, fry these spices until the color is dry and yellow, and after the fragrance is fried, you can control the oil and fish it out, and then pour the hot oil into the chili noodle bowl, and then add a little vinegar to stir it, so that the taste will be more fragrant.

5.Two hours later, so much water is killed in the mustard greens, squeeze out the water in the mustard greens, squeeze out the water and stir it up with chopsticks, add 3 tablespoons of sugar to it and stir well, then pour in the oil just made and pour the spicy seeds, add a few drops of white wine into it, mix the mustard shreds thoroughly, and put them into the glass bottles prepared in advance.

6.Cover and store in a cool, dry place and seal and eat, two days later.

Pickled pickle gnocchi:

Preparation materials: mustard greens: 10 catties, salt: 500 grams, wine: appropriate amount.

1. Step 1: Wash the mustard.

2. Step 2: Boil a pot of boiling water.

3. Step 3: Put the boiling water into the wine, salt and jar after boiling, put in the washed mustard greens while scalding, and take it out after 5 seconds to do not let the boiling water become hot.

4. Step 4: Wait for the water in the tank to cool thoroughly, and then put in the mustard greens.

5. Step 5: Seal for 20 days.