The pickling method of mustard shreds, the correct way to pickle mustard shreds

Pickled mustard shreds are a must-have pickle for my family in winter, and it is really a warm little happiness to drink porridge warmly with it. Everyone has their own favorite practices, and today's method is the one I use the most. Simple, few ingredients, and most importantly, the taste of the ingredients themselves is restored.

Ingredients: mustard greens, red pepper, salt, white vinegar, star anise, Sichuan peppercorns.

Wash the mustard greens and cut into shreds.

When shredding, be sure to use a sharp knife. Otherwise, it's really hard to cut.

Wash the millet peppers.

Remove the millet pepper and cut into shreds. You can also put it whole, just to make it more convenient to eat.

Two bags of white vinegar, put into the pot, **. Add salt, star anise, and peppercorns.

Once the vinegar is boiling, pour in the chili peppers.

Pour in the shredded mustard greens, continue to heat and stir well, until the mustard greens are slightly soft and remove the water, turn off the heat.

Altar loading. Finally, even the seasoning water is poured into the jar, so that the mustard greens are more likely to absorb the flavor.

Once cooled, close the lid. Take an appropriate amount as you eat.

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.

Pickled mustard greens like this are really invincible and delicious.

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.

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.