How to pickle shredded mustard greens is the best, how to pickle shredded mustard greens deliciously

1.When buying mustard greens, you should choose mustard greens with smooth surface and no too many ditches and bumps, otherwise it is not easy to clean when cleaning, and the mustard greens you bought back are carefully scrubbed clean with an iron wipe, and the places where you can't wipe the cracks should be cut off with a knife, otherwise, the sediment in the gaps is not clean, and when you eat a mouthful of mustard greens and a mouthful of sand, it will affect the taste.

When washing mustard greens, do not cut off the mustard leaves, so that they can be hung for a while.

2.After cleaning, do not add salt directly, we all know that no matter what pickled vegetables are waterless and oil-free, so that the pickled vegetables will be preserved for a longer time, so we must first hang the cleaned mustard greens upside down on a cool hanger for a day to completely dry the moisture on its surface.

3.Dry mustard greens with a polishing board to rub into fine shreds, do not cut off the mustard leaves before wiping, so that you can just hold the mustard leaves when wiping the silk, in case of rubbing your hands, mustard pimples.

After rubbing into shreds, cut the remaining mustard leaves into pieces about 3 cm long.

4.Put the rubbed mustard shreds and cut mustard stalks into a large basin together, then add an appropriate amount of salt, and then rub vigorously with both hands, just like we usually wash clothes, about 20 minutes or so, the mustard shreds and mustard stalks will become soft, and a hard squeeze can squeeze out the juice, then it's OK.

5.Knead the mustard shreds until they become soft into a waterless and oil-free jar, sprinkle a layer of salt on each layer of mustard shreds, I am 8 catties of mustard greens, add a total of 500 grams of salt, pickled mustard greens do not have to be afraid of adding more salt, when we eat it will be soaked and cleaned, the taste will be reduced a lot.

1. Soak the mustard greens for a while and wash them, and peel off the dirty skin;

2. Brush the small jar of mustard greens with dish soap and wipe dry;

3. Prepare the dried chili peppers and Sichuan peppercorns, and cut the mustard greens into thin strips;

4. Brush the pot with dish soap, wipe dry, a little oil can not be wet, turn on low heat to heat the pot, put the mustard shreds in and stir-fry;

5. Stir-fry over low heat for a while and add salt. Sichuan pepper and red pepper;

6. Stir-fry a few times, turn off the heat, and use chopsticks to clip the mustard shreds into the jar;

7. Cover the jar and cover it for a day to eat;

8. When eating, use chopsticks to put on a plate, put some small grinding sesame oil and stir.

We drown the mustard shreds here generally first kill the mustard shreds with salt, pickle the water in the mustard greens, and then pour out the water, and then use green onions, ginger, garlic, dried chili soy sauce, sesame oil, and then boil a little hot oil, put on peppercorns and wait for the oil to cool and put in the soy sauce, and the goose can be pickled for a period of time.

Wash the mustard greens and cut them into shreds, and salt them to remove the moisture. Squeeze out water. Put sweet and sour. MSG chili oil. Mix well.

Pickling method 1 of shredded mustard greens.

Ingredients: mustard greens, dried chilies, salt, white vinegar.

Method: 1. Wash the prepared ingredients and cut the mustard greens into uniform 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.

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.

Prepare ingredients: 3 kg of mustard greens, 60 grams of garlic, 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, and a little chili powder. Cut the mustard greens into thin strips, wash and drain.

Put the shredded mustard greens in a basin, add chicken essence, salt, sugar, vinegar, white wine, minced garlic, chili powder, and cooked peanut oil and stir well. Put the mustard shreds in a glass bottle, seal and store them, and marinate them for about 3 days. <

1. Prepare ingredients: 3 kg of mustard greens, 60 grams of garlic, 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, and a little chili powder.

2. Cut the mustard greens into thin strips, wash and drain.

3. Put the mustard shreds in a basin, add chicken essence, salt, sugar, vinegar, white wine, minced garlic, chili powder, and cooked peanut oil and stir well.

4. Put the mustard shreds into a glass bottle, seal and store them, and marinate them for about 3 days.

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.

Ingredients: mustard greens, millet pepper, white vinegar, salt, star anise, peppercorns, pickled jars.

Step 1: Wash the prepared mustard greens and cut them into shreds for later use.

Step 2: Wash the prepared millet peppers, remove the stems and shred.

Step 3: Put two bags of prepared white vinegar into the pot and make a fire, add the prepared refined salt, star anise, and Sichuan peppercorns, and bring to a boil.

Step 4: After boiling, pour into the prepared jar and fill with millet peppers and shredded mustard greens.

Step 5: Cover the jar after cooling, and after a day, it will be marinated, and you can take it out and eat it at any time.

Ingredients: 10 catties of mustard heads, salt, 1 catty of garlic, minced chili peppers, monosodium glutamate, balsamic vinegar, 3 taels of sugar, and half a catty of salad oil.

Method 1: Wash the mustard greens and cut them into shreds.

2. Weigh the ingredients.

3. Put the mustard shreds together with the ingredients and mix well.

4. Boil the salad oil into the mustard shreds.

5. Marinate for a period of time before eating.

1 Buy fresh mustard greens, wash them and peel them clean.

2 Cut or chauff filaments, 3 Dry for 1-2 days. (Look at the weather conditions, flexible mastery, I generally dry for a day) 4 Put it in a clean container, according to the ratio of 10 catties of vegetables and 1 catty of salt, add an appropriate amount of 13 incense, minced ginger, rub vigorously, once in the morning and once in the evening, 3-4 times You can fill the jar.

5. When loading the jar, be sure to press repeatedly, the tighter the press, the easier it is to store.

Note: The container must be clean, put in a cold place, you can eat for a year, when eating, put in monosodium glutamate, chili oil, you can also put some sugar, vinegar. It's the kind of sour and hot mustard shredded that you bought in the supermarket.

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.

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.

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.

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.

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.

2. Wash the kitchen knife, cutting board, stir-fry pot and spatula and dry them without raw water.

3. Shred the mustard greens.

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.

As for the balcony, it is not covered on the same day, and it is sealed the next day.