How is mustard pickled? How to pickle mustard delicious

Break the cabbage into small pieces, wash and soak in water for 15 minutes.

2.Marinate with 30g of salt for 30 minutes, squeezing off the water slightly.

3.Put the remaining salt, chili powder, Sichuan pepper powder, white wine, white vinegar, and marinate again for about 10 hours.

4.It's better to press heavy loads.

5.When the time is up (depending on the weather conditions, increase or shorten the marinating time) take out the shreds.

6.Stir-fry the saucepan, stir-fry the tempeh, add the dark soy sauce to adjust the color, and stir-fry for about 3-5 minutes.

Squeezing is a very important process in the traditional craft of Fuling mustard, that is, the head of the air-dried and dehydrated cabbage is put into the pond and salted for further dehydration.

The third dehydration process carried out by the physical rod method is carried out in the wooden and bamboo containers, and the brine is pressed out again, and the brine is pressed out three times in order to obtain a better taste and flavor

Pickled and squeezed, squeezed keel: the first pickled jade head is piled into a coiled dragon shape, and the vegetable core is full of toughness and bite.

Two pickling and two squeezing, squeezing the dragon marrow: The re-pickled mustard is pressed with bamboo, and layers of dragon scales are opened in the core of the squeezed vegetables, and the secret heavenly fragrance is added to naturally enter the bone and marrow.

Three pickles and three squeezes, squeezing ambergris: The pickled mustard is pressed again to squeeze out the wonderful taste of freshness, fragrance, tenderness and crispness.

Unfortunately, at present, this kind of air-drying and three-time pressing and dehydration process is rare, such as Zhejiang mustard will save the head of green cabbage even air-dried, and directly add salt to dehydrate, in a strict sense, this is not the case"Squeezing"It's more accurate to call it kimchi.

Explain to you the steps of pickling mustard, and how to make pickles, ingredients, ingredients, cooking tips, and precautions on how to pickle kale, so that you can easily make delicious dishes, more rural home practices, food tips, cooking skills, for foodies who like food to share.

Ingredient main

2 mustards, 1 tael of salt, 1 tael of sugar.

Excipients others

2 tablespoons of chili noodles, 2 tablespoons of Sichuan peppercorn noodles, 1 tablespoon of chicken essence, 2 tablespoons of flax oil, 1 tablespoon of sesame oil.

The practice of pickling mustard.

Step 1

Cut the mustard into pieces, let it dry, wash it and discard the water.

Step 1

After drying, marinate with salt for a day.

Step 1

marinate in sugar for a day.

Step 1

Prepare chili noodles, Sichuan pepper noodles, flax oil, sesame oil, chicken essence.

Step 1

Put in chili noodles, pepper noodles, sesame oil, etc. in turn, mix well, and then put it into a glass jar, which can be left for a week.

Raw materials: mustard head;

Ingredients: salt, sugar, chili pepper, white wine;

Method: 1. Wash the mustard head and dry the water.

2. Cut into the shape of the mustard you like.

3. Pour how much salt you think you will put in the stir-fry of these dishes, and then a little more salt to marinate until the water comes out.

4. Rub the mustard, grab the water and add sugar. Red chopped peppers. Mix well with a small amount of liquor. I adjust the taste to the right degree by myself. A little salty doesn't hurt.

5. Put it in a sealed bottle.

6. After leaving for a week, you can pour it out and put it on a plate without rinsing your nose.

7. Shred the mustard head.

Mustard, phylum Angiosperms, a family of dicots. Mostly herbaceous plants. Mustard is a type of mustard, which generally refers to the type of leaf mustard, such as nine-headed mustard, snow mushroom, pig blood mustard, tofu skin mustard, etc.

Mustard is a kind of semi-dry non-fermented pickles, pickled with mustard greens as raw materials, is one of China's famous products, and French pickles, German sweet and sour cabbage, known as the world's three famous pickles. In 1898, it was first seen in Fuling, Sichuan, China (now Fuling District, Chongqing), and was called "Fuling mustard". Because the water in the vegetable needs to be squeezed out by the pressing method during processing, it is called "mustard".

Now it has developed to more than 30 cities and counties in Sichuan Province, and also has production in Zhejiang, Fujian, Jiangsu, Shanghai, Hunan, Guangxi, Taiwan and other provinces (municipalities and autonomous regions).

Mustard (cruciferous plants) are often covered with single, forked, stellate, or glandular hairs. The flowers are bisexual, usually racemes; sepals 4, detached, two rounds; petals 4, clawed, arranged in a cross-shaped corolla, a few without petals (e.g., solitary cabbage, petalless cabbage); 6 stamens, 2 rounds, 2 outer rings are shorter, and 4 inner rings are longer, called four strong stamens; Carpel 2, conzynity, ovary 1 chamber, with lateral membranous placenta, ** with pseudoseptum, divided into 2 chambers, each chamber usually with multiple ovules. The fruit is a horn fruit, the length and width are nearly equal to the short horn fruit, and the length is several times the width of the long horn fruit, such as the camellia and solitary cabbage are short horn fruits, and the cabbage and radish are long horn fruits.

There are about 350 genera and 3,000 species of plants in this family, which are widely distributed all over the world. There are 90 genera and 300 species in China, with the most in the north and northwest.

The aboveground part of the mature stem mustard before the sprout is 60 80 cm high, the taproot of the underground part is 20 30 cm long, and the whole plant generally weighs 2 4 kg. The lower part of the aerial part is a hypertrophic nodule stem, and there are more than ten large leaves growing on the stem; The petiole base of the large leaf is covered with nodulous fleshy stems, and the obvious nodulous protrusions are generally 3 5. The epidermis of the stem is green and smooth, the subcutaneous flesh is white and thick, and the texture is tender and brittle.

The nodule part, that is, the head of the greens, generally weighs about 1 each, and the largest one is 1. Cooked cabbage heads are very delicious to eat with seasonings; The boiled soup has a chicken-broth-like umami flavor. Kimchi made from green cabbage heads is tender and crispy.

The method and ingredients are as follows: 1. Prepare the ingredients 1, 27 catties of cabbage 2, 840 grams of iodized salt 3, 100 grams of chili noodles 4, 30 grams of pepper powder 5, five-spice powder 15 grams 6, pepper 5 grams of production method Cut the cabbage into small pieces 1, cut the cabbage into small pieces, soak it in water and wash it. 2. This process is very important, put it in a jar, sprinkle a little salt on each layer and press it downward, the bottom layer of salt is less, and the more salt is put on the top, the more salt is put on. Close the lid tightly when the canning is complete.

Note: If iodized salt is not available, you can also use kimchi salt instead. After pouring out the water for 3 or 2 days, you can open the can, and at this time, you can see that the cabbage in the can has sunk down, and there is a lot of water at the bottom of the can.

Let's pour out the water from the jar first! Then continue to squeeze the cabbage head into it with your hands, and after squeezing it many times, you will see some more water at the bottom of the can, and then pour out the water! It's also important here, now we re-canned the cabbage with 300 grams of salt, just like the first can, with less salt at the bottom, and more salt on the top!

The traditional process is to use equipment, so we don't have professional equipment and can only use our hands to squeeze! Check again for 4 or three days, open the can again and pour the cabbage into the iron basin to check, and you will find that the cabbage has become soft! 5. At this point, we start the third extrusion, squeeze out a small amount of water again, and pour out the water.

Add ingredient 6, 100 grams of chili flakes, 30 grams of Sichuan pepper powder, 15 grams of five-spice powder, and 5 grams of pepper. After putting in the above ingredients, mix the cabbage heads and ingredients evenly. Note:

It doesn't matter if you have more pepper, it can remove the earthy smell. Put the can to seal 7, put the good cabbage head in the jar and seal, the traditional process requires 90 days from the can, because the pickling time is 90 days, the taste of the cabbage is the best. There are many recipes for pickled kimchi, and each place is different, so there are many different flavors, so you can add other ingredients according to your taste.

Ingredients: 1 cabbage, 3 garlic, 1 ginger, 1 dried chili, 200 grams of salt.

1. Prepare the first mustard, wash it and cut the mustard into strips and put it in a pot for later use.

2. Wash the mustard strips with water three times, cover with cool boiled water and salt, and marinate for about two days.

3. Cut the ginger into strips, slice the garlic, and cut the dried chili pepper into rings, and set aside for later use.

4. Heat the oil in a pan and add the ginger strips, garlic slices and dried chili peppers to the pan.

5. Add the pickled mustard strips to all the accessories and stir-fry for a while.

6. The fried mustard can be eaten immediately, or it can be poured into a bottle and used at any time.

How do you make pickled mustard delicious? Let me teach you how to pickle mustard!

How to pickle mustard:

1. Purchase fresh raw materials with small size, round shape, neat and beautiful fresh cabbage heads.

2. Peel the vegetables, peel off the old skin and tendons at the base of the green cabbage head, and do not damage the protruding tumors and vegetable ears.

3. For the first pickling, 3 kg of salt per 100 kg of peeled cabbage; When sprinkling salt, step on it tightly, leave 4% of the covering salt for each layer, and it is best to sprinkle all the covering salt on the surface; Lay bamboo partitions and add stones; The stone strips must be added in stages, first so that the looser vegetable blocks are compressed and sagging, the vegetable blocks are basically stable, and the vegetable blocks are watered; The first salting and dehydration time is 36 48 hours, and as soon as the marinating and dehydration time arrives, immediately start the pond and hoard; When the pond is raised, the cabbage head is raised and washed in salt water and hoarded; Hoard the base first on the bamboo partition, hoard with reed mats around the circumference, when hoarding layer by layer, hoarding for 24 hours.

4, the second pickling will be the above-mentioned hoarded cabbage as above in the vegetable pond, according to the first pickling of the cabbage head every 100 kg plus 8 kg of salt, evenly sprinkle salt, press the vegetable block, each layer of leave 1% of the surface salt; Spread a layer of plastic cover on the surface to cover the solid vegetable pieces, add about 15 cm thick on the plastic, check frequently, and press on the sand to make the vegetable water completely submerge the vegetable head; After marinating for about 20 days, it is ready to be rehydrated.

5. Wash the vegetable pieces in the salty chimney water that has been clarified and filtered, and then squeeze the open water on the vegetable pieces and the water that may be pressed out inside the vegetable blocks; When pressing, the lid must be pressed down slowly to prevent the vegetable pieces from deforming or cracking; When pressing, the discount rate should be accurately grasped, generally 62% 64%.

6. Mix the pressed vegetables with salt, chili powder, mixed spices, pepper and sodium benzoate preservatives, and then put them into the jar. Mixing standard: add kilograms of salt, kilograms of chili powder, kilograms of mixed spices, kilograms of peppercorns, kilograms of sodium benzoate for every 100 kilograms of above-mentioned squeezed vegetable pieces, and do not grind peppercorns; Fill it up tightly until it is 2 cm away from the mouth of the altar; Add 50 grams of flour salt to the mouth of the altar, and then stuff the dried vegetable leaves, or cover the plastic, and the plug should be tightly sealed.

7. After the mouth is sealed and the jar is installed, the mouth is checked several times within 15 and 20 days, and the plugged vegetables are taken out; If the pieces of vegetables on the altar are loose, use a wooden rod to tighten them, and add new pieces of vegetables to tighten them until they are still 2 cm away from the mouth of the altar; After the mouth of the altar is plugged, wipe the mouth of the altar with a clean rag, and then seal it with cement, and the cement should be sealed flat and not higher than the mouth of the altar.

How to make scrambled eggs with pickled mustard:

Preparation of ingredients

2 packets of mustard, 3 eggs, appropriate amount of green onion and garlic, a little light soy sauce, a little celery, and an appropriate amount of oil.

Methodological steps

1. Wash the mustard, cut the green onion and celery into sections, beat the eggs and set aside;

2. Heat oil in a pot, add garlic and stir-fry until fragrant, then add mustard and stir-fry;

3. Fry the eggs in the oil pan, pour the mustard into the pot and stir-fry, add the green onion and celery;

4. Finally, add an appropriate amount of light soy sauce to taste, stir well and then remove from the pot.

Tips:

Again, you don't need to put salt, just add a little light soy sauce, don't put it into braised soy sauce.

In late winter and early spring, cut the cabbage head (bulging stem) into pieces (or small head as a whole) and put it on the shelf, and dehydrate it until there is no hard heart. For every 100 kg of lettuce, about 40 kg of wilting is harvested. Wilt cabbage with 4 kg of salt per 100 kg into the pool.

Wear sanitary protective shoes and step on it tightly until the body of the vegetable comes to sweat. After marinating for 3 days, get out of the pool, surround it overnight, and then enter the pool, add 5 kg of salt per 100 kg, and step on it tightly as before. Pickle for 7 days from the pool, remove the vegetable tendons, wash them with raw salt water, enter the tun, pile up and press out the floating water, and install the altar the next day.

When loading the altar, add 6 kg of salt per 100 kg, mix kg of spices (including: star anise 55%, naphthalene 10%, licorice 5%, sand head 4%, Pu Gui 8%, white pepper 2%, ginger 5%), pepper kg, chili powder kg, mix well with vegetables, load and press in batches, and remove the air in the jar. sprinkle a small amount of salt and spices at the mouth of the altar, and then close the mouth of the altar (leaving a small pora) for storage; Continue to marinate and ferment.

The above is a typical production process of Sichuan mustard. Zhejiang mustard is dehydrated with salt, and other methods are basically the same.