What is the pickling method of authentic mustard?

Materials that need to be prepared in advance include: mustard gnocchi.

3 catties, 60 grams of garlic, 150 grams of salt, 10 grams of chicken essence, 150 grams of vinegar, liquor.

2 grams, sugar.

60 grams, 70 grams of cooked pepper oil, a little chili powder.

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, add minced garlic, boiled pepper oil and mix well.

6. Add chili powder and mix well.

7. Fill it all, seal it and store it, and marinate it for 3 days.

Days after taking it out and done.

Ingredients: 5000 grams of mustard gnocchi.

Excipients: 120 grams of salt, 25 grams of five-spice powder.

1. Mustard gnocchi.

2. Wash the mustard gnocchi and control the water.

3. Peel and cut into shreds about 3 mm thick. Don't be too fine, otherwise it will be too fine to dry. If it's too coarse, it won't taste good enough.

4. Semi-dry in the sun. Note that it is semi-dry, do not dry in the sun, otherwise the salt should not be eaten and will not be brittle. The weight of dried shredded mustard greens is 850 grams.

5. Spread the dried mustard shreds on the bottom of the porcelain jar, spread a layer and sprinkle a layer of salt and five-spice powder.

6. Spread it evenly layer by layer, cover it with a lid and marinate for 2 days.

7. Then turn and knead once a day so that the salt and five-spice powder can be fully absorbed. This process takes about 4-5 days. If there are no more grains of salt, cover the lid and marinate the rice, and you can eat it in about 15 days, because there is a lot of salt that will not spoil if you leave it for a year.

8. When eating, take a little and soak it in boiling water for about half an hour to an hour, so that the mustard shreds can absorb enough water to restore the crisp taste.

9. Strain out the soaked water. Because you have to soak in water when eating, you don't have to worry about saltiness if you have too much salt, and most of the salt is soaked off at this time.

10. Add vinegar and sesame oil to taste.

Wash the mustard gnocchi and cut it into shreds and dry, put in the chicken essence, salt, sugar, vinegar, white wine, minced garlic, boiled pepper oil, chili powder and mix well, put it in a bottle and seal it, marinate for 3 days, and it will be done after the time is up, the specific method is as follows:

The ingredients that need to be prepared in advance include: 3 catties of mustard gnocchi, 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.

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 cut mustard shreds on the cover curtain to dry the excess water slightly 4. Put the mustard shreds into the basin, add chicken essence, salt, sugar, vinegar, and liquor 5. Rub well with your hands, add minced garlic, and mix well with boiled pepper oil.

6. Add chili powder and mix well.

7. Fill it all, seal it and store it, and marinate it for 3 days.

Days after taking it out and done.

Notes:How to make pepper oil: put peanut oil in the pot, put the pepper directly, boil slowly over low heat for a while, the pepper comes out fragrant, turn off the heat and cool for a while.

Ingredients: Appropriate amount of mustard greens, appropriate amount of red pepper, appropriate amount of refined salt, appropriate amount of white vinegar, a few star anise, and an appropriate amount of Sichuan peppercorns.

Steps. 1. Wash the mustard greens, change the knife and cut them into slices, and then cut them into shreds.

Steps. 2. Shredded mustard greens.

Steps. 3. Wash the millet pepper with water and set aside.

Steps. 4. Remove the stems of the washed millet peppers and cut them into shreds for later use.

Steps. 5. Put two bags of white vinegar into the pot, add refined salt, star anise, and peppercorns.

Steps. 6. After the vinegar boils, pour in the chili peppers.

Steps. 7. Pour in the shredded mustard greens, continue to heat and mix evenly until the mustard greens are slightly soft and out of the water, turn off the heat.

Steps. 8. Fill the jar, and finally pour the seasoning water into the jar.

Steps. 9. Allow to cool.

Pickle ten catties of mustard greens and put one catty of salt, and pickled products are salt in the ratio of ten to one.

11. Seal the jar with plastic wrap and it will be ready to eat after two or three days.

Trouble like thank you.

Ingredients recipe calories: kcal).

Ingredients: 1 mustard head, 300 grams of peanuts.

Method steps.

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.

6 out of 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.

Buy 10 catties of mustard gnocchi, the rural mother-in-law taught her daughter-in-law a simple pickling method, and the winter dinner table depends on him.

The method is as follows: Ingredients: mustard greens, salt, vinegar, sugar, soy sauce, Sichuan pepper, star anise, green onion.

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

2. Sugar-melt salt, soy sauce and vinegar, then mix with dried shredded mustard greens.

3. Mix star anise, Sichuan pepper, and green onion white until it is easy to marinate in a sealed one for 2---3 days and can be used!

1. Wash the mustard gnocchi and then cut it into shreds, then drain the water and dry it for a day until the water evaporates away;

2. Prepare some peanuts, fry them and remove the coat;

3. To make the seasoning, pour vinegar into the pot, you don't need too much, you can mix the mustard shreds well. Then put peppercorns and star anise in the pot, boil, and let cool in a bowl everywhere;

4. Sprinkle salt on the mustard shreds, wear gloves, and stir the salt and mustard shreds well;

5. Pour the seasoning juice and peanuts into the mustard shreds, stir well, then put them into the jar, seal them and marinate.

Finally, the material is tightly compacted in the jar by hand, the fewer voids the better, and it can be stored in a cool place for two or three days.

Pickled mustard shreds**11Cut the mustard greens into thin strips and dry them until they are waterless.

The practice of pickling mustard shreds**22Combine salt, soy sauce and vinegar, saccharify, then toss with dried shredded mustard greens.

The practice of pickling mustard shreds**33Serve with star anise, Sichuan pepper, and green onion white until sealed and easy to marinate for 2---3 days before use.

Material. 2 tbsp soy sauce, 60g bean drum (chopped), 5 tbsp cooking wine, 5 cloves garlic (chopped), 1 tbsp sesame oil, 2 tbsp sugar, 2 tsp salt, 5 tbsp water, 250g pork ribs, 2 tsp white powder, 5 tbsp sauce.

Method. 1. Mix the bean drum, soy sauce, cooking wine, garlic, sesame oil, sugar, salt and water to make the bean drum sauce.

2. Mix the pork ribs, white flour and 5 tbsp bean drum sauce and marinate for 2 hours.

3. Put the pork ribs in the pot and steam for about 30-40 minutes until cooked.

The traditional pickling method of shredded mustard greens is spicy and crisp, and it can't be stopped at all.

Pickling method of authentic mustard silk:Ingredients: mustard gnocchi, salt, dark soy sauce, light soy sauce, rice vinegar, sugar, five-spice powder.

1. Wash and peel off the skin of the mustard gnocchi.

2. Shredded and salted, mix evenly and marinate for more than 6 hours.

3. After marinating, squeeze out the juice vigorously, so that a large part of the spicy and astringent mustard in the mustard shreds can be removed, and most of the salt is left in the juice squeezed out.

4. Put dark soy sauce, light soy sauce and sugar in a pot and bring to a boil over low heat, which can melt the sugar and bring out the flavor of the soy sauce.

5. Cool and put in rice vinegar, or put some five-spice powder.

6. Add shredded mustard greens and mix well.

7. Put it in a sealed jar or bottle. Marinate for a day and you can eat it. The bottle is sealed and compacted when packed, so it can be left for a long time without breaking.

Summary. Dear, hello, I am happy to answer for you, and find the most common mustard shredded pickling method for you: Method 1:

As a 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.

Dear, hello, I am glad to answer for you, and find the most common mustard shredded pickling method for you: Chachong Method 1: The first step is to prepare mustard greens, dried chilies, salt, white vinegar and sealed containers.

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 the scalding dough is boiled. In the fourth step, open the jar directly, pour the shredded mustard greens into it, add dried chili peppers, salt and white vinegar and stir and 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.