The recipe for pickled mustard shreds, the recipe for raw pickled mustard shreds

Mustard greens are famous specialty vegetables, is an annual or biennial herb of the cruciferous family, mustard is warm, spicy, appetizing and digesting, brightens the eyes and diaphragm, and enhances the body's immunity.

1. The vitamin C rich in shepherd's cabbage can prevent nitrate and nitrite from being converted into carcinogens nitrosamine in the digestive tract, and can prevent gastric cancer and esophageal cancer.

2. Capsule, which contains a lot of crude fiber, can enhance the peristalsis of the large intestine and promote excretion, thereby increasing metabolism, and helping to prevent and treat hypertension, coronary heart disease, obesity, diabetes, intestinal cancer and hemorrhoids.

3. Capsule's cabbage is rich in carotene, because carotene is provitamin A, so it is a good food for dry eye disease and night blindness.

4. The camelinic acid contained in shepherd's cabbage is an effective hemostatic ingredient that can shorten bleeding and coagulation time.

How to make it: Ingredients: 10 pounds of pimple head, 1 bag of salt, 2 bags of soy sauce, 2 bags of vinegar, 4 taels of Hangzhou pepper, 4 taels of ginger, 4 taels of garlic, 4 taels of sugar, 4 taels of monosodium glutamate.

The production process. Wash the pimple head and soak it in water for a day, so that it is better to shred and cut it, not too fine, and it is best to have a little thickness. Marinate with a bag of salt for half a day, remove the pickled water, and then squeeze it slightly, and put the pimple head in the jar for later use.

Two will peppers. Shred the ginger and garlic cloves with a knife and put them in the jar.

Three will be soy sauce. Vinegar. Sugar. Put the monosodium glutamate together, boil it and pour it into the jar after cooling.

4. Put the cooking oil in a pot and heat it and add the peppercorns. Large, let cool.

Pour it into a jar, pour in the liquor and stir, stir well, cover with a lid, and then turn it over every day, and you can eat it after a week. When you lift the lid, the strong mustard smell comes to your face, a little spicy to the eyes, friends who like the taste of wasabi can try to make some.

Shredded mustard greens are one of the side dishes that I often ate when I was a child, and they are loved by everyone because of their unique taste. However, it is rare to buy pickles in the pickle section of the supermarket, and even if you do, it is not as crisp and strong as pickling it yourself. When I went home for the Chinese New Year this year, I learned to pickle shredded mustard greens from my mother, and the following is a demonstration of the process of making pickled shredded mustard greens by myself to help those students who like to eat shredded mustard greens.

Tools Raw materials.

moreMustard head (1 pc).

Peanuts (300 grams).

5 dried chili peppers.

Salt 20 grams.

500 grams of water.

Method steps.

1 6 Step by Step Reading.

Raw material. Prepare the ingredients: mustard heads, peanuts, dried chilies, salt. The amount of peanuts and chili peppers can be more or less according to personal taste.

Cleaning. Wash the mustard heads and peel off the skin. Wash the peanuts and soak them in water for 2 hours.

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Shred. First cut into thin slices, then shredded, trying to cut as evenly as possible. If you are not confident in the knife work, you can use a tool to wipe the silk.

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Soup. Add a bowl of water to the pot, put the soaked peanuts into the pot and turn on the high heat. Finely chop the dried chilies, transfer to the pan and add salt.

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Serve the dishes. After the pot boils, turn to low heat and simmer for 5 minutes, then put the shredded mustard greens into the pot, turn and stir well with chopsticks.

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Remove from the pan. When all the mustard shreds are stained with the juice, turn off the heat, and this process should not be too long, so as not to overcook the mustard greens and affect the taste. Put the mustard greens in the pot and the soup in a clean, oil-free container and take them as you go. Drizzle a little sesame oil and vinegar when eating for a better taste.

Precautions. Cayenne pepper is added to promote the cuan flavor of mustard greens.

Peanuts are actually dispensable, but people who have eaten them say that peanuts are more delicious, so they put more peanuts.

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.

<>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 as you eat, and it is very easy to eat.

The taste of mustard shredded pickled is mainly due to the seasoning formula added during the pickling process. 3. After the oil is heated and slightly cooled, add sesame seeds and chili powder, stir with salt, sugar, garlic slices, vinegar and monosodium glutamate, and then stir with shredded mustard greens after shredding and removing water. You can add some edible alkali during the pickling process to remove the bitterness, or mix it with condiments such as granulated sugar to avoid adding too much salt.

When it comes to pickled mustard greens, I believe everyone is familiar with them. It can be said that the taste of mustard shredded pickled mainly lies in the seasoning formula added during the pickling process. Due to the wide distribution of mustard gnocchi, the taste of mustard gnocchi varies according to the customs and eating habits of different regions.

Different people have their own different preferences for condiments. Let's take a look at some common pickling recipes.

1. After processing, add aged vinegar, an appropriate amount of sugar and fresh peanuts to the mustard shreds, of which the amount of vinegar is more. There can be no oil star in the pickling process, and it can be eaten after seven or eight days of pickling. The taste is sweet and sour and spicy, and the taste is more intense.

2. After washing and shredding the mustard greens, add the juice boiled by ginger slices, peppercorns, fennel, cloves, orange peel and ingredients and stir well, the ratio is 1:3. However, this practice is generally factory packaging and is not suitable for home production.

3. After the oil is heated and slightly cooled, add sesame seeds and chili powder, stir with salt, sugar, garlic slices, vinegar and monosodium glutamate, and then stir with shredded mustard greens after shredding and removing water.

4. Add a little water to the soy sauce, bring to a boil and let cool. After cooling, mix well with shredded mustard greens, dried chili peppers and sugar. This method of making is mainly salty and sweet, and it is very appetizing.

It is important to note that mustard greens have some characteristic bitterness, so there are some steps to remove the bitterness. You can add some edible alkali during the pickling process to remove the bitterness, or mix it with condiments such as granulated sugar to avoid adding too much salt. If it is just a simple pickling at home, you can wash and peel it and put it in a basin and soak it in cold water for a period of time, changing the water several times in the process.

Or shred the mustard greens and simmer them in a pot for 1 minute or cook them in the pot. These methods are relatively effective.

Pickling method 1 of shredded mustard greens.

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

Method 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.

Method 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.

When I was a child, I didn't have as many snacks as I do now, so I would make a lot of delicacies at home as snacks, such as wowotou, watermelon sauce, leek flowers, and pickled mustard shreds.

Especially this mustard shredded, I don't eat vegetables directly with steamed buns every time, and it is very fragrant to eat, grandma is the best at cooking, every time I make a big pot, I can eat it for more than ten days.

3 major effects of mustard head:

1. Detoxification and swelling, cancer prevention and anti-cancer;

2. Lower the breath and eliminate food;

3. Diuretic dewarming. 

Mustard shredded ingredients:

10 pounds of mustard greens (I can introduce some, I pickle more).

Peanut oil 1 pound.

Salt 1 catty. Soy sauce 1 catty.

1 kg of vinegar and dried chili peppers.

Ginger 1 tael. MSG 1 tael.

1 tael of garlic. 2 taels of sugar.

1) Wash the mustard greens and cut them into shreds;

2) Dry outside when the weather is good;

3) Drying is basically about 3 days;

4) Every ten catties of mustard greens need a catty of peanut oil, and the mustard shreds need to be pickled when they are dried, first of all, hot oil, and poured on the dried chili peppers after the oil is hot;

5) You can buy chili segments directly, slightly spicy, you need one catty of chili peppers per ten catties of mustard greens, you can also put less or more;

6) Pour the cooked oil on the chili pepper, stir while pouring the oil, and let it cool on the side;

7) Next is to boil soy sauce and vinegar, 8) pour soy sauce into the pot, one pound of vinegar each, put 2 taels of sugar, put white sugar according to personal taste, boil, cool;

9) Now start mixing vegetables, put a pound of salt for every ten catties of mustard greens;

10) Put one or two ginger, one or two garlic, one or two monosodium glutamate, ginger shredded, garlic can be sliced, shredded;

11) Pour in a piece of chilli oil, soy sauce and vinegar and stir well;

12) Mix the seasoning with shredded mustard greens;

13) Pour the mixed mustard shreds into the jar, after 24 hours, it will taste mustard, and it will be delicious after half a month.

1. Wash the mustard greens and cut them into thin strips. 2. Wash the dried chili peppers and cut them into shreds. 3. Add water to the pot, put the mustard shreds into the blanching water after boiling (the amount of water should be large when blanching, the raw materials for blanching should be less, and it should be slightly hot after getting out of the pot), and quickly remove it for later use.

4. Put the mustard shreds into a container, add shredded chili peppers, salt and white vinegar and mix well, cover and cool naturally, and you can eat it after one day.

1. Wash the pursed cabbage 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 shepherd's cabbage.

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.

1. Wash and peel the mustard gnocchi.

2. Cutting filaments (the knife work is not good, and the shredding is so hard!) ）

3. Wash and heat the wok (to a very hot degree), turn off the heat, spread the shredded mustard greens in the pot, cover the pot and simmer for 1 minute.

4. Shredded green onions, shredded mustard greens, salt, a little sugar, mix well, marinate for one night 5, pour pepper oil or chili oil when eating.

Mustard greens are warm and spicy, and return to the lungs and stomach meridians; It has the ability to promote phlegm in the lungs, improve the temperature, detoxify and reduce swelling, appetize and eliminate food, warm and beneficial qi, and brighten the eyes and diaphragm; It is mainly used for the treatment of cough and phlegm stagnation, chest septum fullness, sores and carbuncles, deafness, swollen gums, cold abdominal pain, constipation and other diseases. Pickled mustard greens are not only nutritious, but they also taste very good, and here are two ways to do it:

Pickling method of shredded mustard greens 1:

Ingredients: 1 mustard gnocchi, minced garlic, salt, vinegar, soy sauce, sugar, chili oil.

Method:1Mustard gnocchi and wash with water.

2.Rub the mustard gnocchi into thin strips.

3.Sprinkle with salt overnight.

4.Two flavors, one is to mix vinegar, soy sauce and sugar into the sauce, pour it into the pickled mustard shreds, taste a little sour, and a little sauce, the taste is more primitive, the other is to squeeze the chili noodles, mash the garlic, pour the hot chili oil into the mustard shreds and mix well.

Tips: There are also a lot of mustard gnocchi that I salt, and in winter you can cut them into shreds and eat them cold or stir-fried meat, which is another flavor. ^_

Mustard greens have a very strong taste, and the step of putting them in the pot can weaken this taste very well, and it will not make the mustard shreds soft and crispy!

Pickling method of shredded mustard two:

Ingredients: 5 kg of mustard greens, 300 grams of salt, appropriate amount of vinegar, appropriate amount of sugar, appropriate amount of soy sauce, some Sichuan pepper, some star anise, some green onions.

Method:1Cut the mustard greens into thin strips and dry them until they are waterless.

2.Combine salt, soy sauce and vinegar, saccharify, then toss with dried shredded mustard greens.

3.Served with star anise, Sichuan pepper, and green onion white packed to a sealed easy marinade for 2---3 days and ready to use!

Ingredients required.

Mustard greens and red peppers.

White vinegar with refined salt. A few star anise.

Preparation of pickled mustard shreds in peppercorns.

1. Wash the mustard greens with water and cut them into shreds.

2. Wash the millet spicy with water.

3. Cut the millet spicy to the stem, then cut it into shreds, or put it whole, cut it for convenience 4. Pour in two bags of white vinegar, **, add refined salt, star anise and peppercorns 5, after the white vinegar boils, put the chili pepper in.

6. Add the shredded mustard greens, continue to heat and mix well, until the mustard greens are a little soft, then take them out and turn off the heat.

7. Pour the mustard greens and the seasoning water into a clean jar.

8. Dry until cool.

9. Cover the lid, take it as you eat, mix well with edible oil, and the best way to eat is to serve porridge and side dishes.

Tips: In order to facilitate storage, the salt should not be put too little, slightly more than the usual vegetables, the jar should be washed and dried in advance, there should be no water, if it is in the winter in the north, it should be stored in a place with low temperature, and there is no need to put it in the refrigerator.