How do you make pickled mustard greens delicious? What are the tips?

Mustard greens are in the cruciferous family.

Brassica is an annual herbaceous plant, and shredded mustard greens are a delicious food processed from fresh mustard greens.

Method 1Ingredients: mustard greens, dried chili peppers, salt, whiteRice vinegar。Method:

Wash the prepared food and cut the mustard greens into well-proportioned strips and the dried peppers into strips.

Add more cold water to the pot and bring to a boil, put the mustard shreds into the pot with water, and blanch them slightly to scoop them up and control the retention.

Prepare a container with an airtight lid in advance and put the dried shredded mustard greens into the container.

Put the dried chili peppers, salt, and white rice vinegar into a container, mix evenly with the mustard shreds, cover and seal, and after one day.

You can take it.

Method twoRaw materials: mustard greens, salt, garlicChaotian pepper, chicken essence, rice vinegar,White sugarCooking oil.

Method: Clean up all the food, cut the mustard greens into strips, peel and cut the garlic into slices, and chop the peppers.

Mix the mustard greens, salt, garlic, pepper, chicken essence, rice vinegar and white sugar in proportion.

Start another frying pan, turn it red, add cooking oil, and when the temperature is 9 layers, pour it into the mixed mustard shreds.

Prepare an airtight container in advance, pour shredded mustard greens into it, seal it for a while, and take it out and eat it immediately.

Method threeIngredients: mustard greens, salt, vinegar, sugar, light soy saucePeppercorns, star anise, green onion root.

Clean up all the food, cut the mustard greens into thin strips, dry them for water, and cut the green onion into strips.

Cut the sugar, put the salt, light soy sauce, vinegar and sugar into the mustard shreds and mix evenly.

Prepare a sealed container in advance, put the mixed mustard shreds into the container, add star anise, pepper, and green onion root to seal and marinate for 2-3 days, and then you can open it and take it.

Method fourRaw materials: 5 kg of mustard greens, 100 grams of garlic, 1 kg of peanut kernels, 150 grams of sesame seeds, 100 grams of white sugar, 1 bottle of light soy sauce, 1 bottle of vinegar, chicken essence, 100 grams of chili powder, 150 grams of salt, appropriate edible oil.

Wash the mustard greens and rub them into fine strips.

Put the shredded mustard greens in a pot, sprinkle with half of the salt, stir well, and marinate overnight to remove the water from the mustard greens.

Fry the peanuts in a pot with white sesame seeds.

Sauté in a wok until fragrant.

In the garlic bag, chop the minced garlic.

Collect the water from the shredded mustard greens and put them in a pot.

Add garlic, peanuts, sesame seeds, sugar, chicken essence and salt, and put chili powder on top.

Remove from the pan and pour in the appropriate cooking oil, boil the oil until it smokes, and quickly pour over the paprika.

Pour in the light soy sauce and vinegar and stir them well.

Place in a sealed clay pot and leave it for 3 days before consumption.

Cut the mustard gnocchi into thin strips, then add a layer of thin shreds and a layer of salt, and mix sugar, monosodium glutamate, minced garlic, vinegar, fried chili oil, fried cooked soybean oil and fried sesame seeds into the mustard gnocchi shreds. Then store it in a small jar, cover it tightly, and let it simmer for a while, and the ingredients will all be flavored, and the taste will be more beautiful.

When pickling shredded mustard greens, you can blanch the shredded mustard greens with hot water, then dry them in a cool and ventilated place, and then put in Sichuan pepper powder, oyster sauce dark soy sauce, sesame oil, white vinegar and then put in some cooked oil, and the mustard shreds that come out of this way are very delicious.

First of all, you have to buy some mustard greens and come back, then clean the mustard greens, and finally cut the mustard greens into strips, then find a very large container, put the mustard greens in it, and add salt, chicken essence, monosodium glutamate, vinegar, pickled peppers. It is then marinated for about 5 days, and this makes a very delicious pickle that many people enjoy eating very much. But be sure to put more pickled peppers when making them.

First of all, the mustard greens are washed, then some salt is added to marinate for a period of time, and then washed with water, you can add salt, monosodium glutamate, vinegar, and chili oil to stir and eat. Be sure to prepare fresh mustard greens.

When pickling mustard shreds, grasp these methods, and the pickled mustard shreds taste crisp and delicious.

Tips for pickling shredded mustard greens

In fact, the practice of pickling mustard shreds is very simple, that is, there are many friends who make the taste very poor, pickled mustard shreds are either crispy, or easy to change taste, rotten, etc., if you also encounter such a situation, this is the process is not right, when pickling mustard shreds, grasp a method, the first is to put the mustard shreds in the pot to blanch, take them out and do not use cold water, as long as they are dipped in cold water, the mustard shreds are easy to rot, immediately put them in a bowl, cover tightly and simmer for a while, so that the mustard shreds are easier to taste, the second is to boil the juice, Put the chili, pepper, star anise immediately in the pan and fry the aroma on it.

Although the price of mustard is relatively cheap, it is very nutritious, mustard contains sufficient carotene, vitamin C, calcium, iron, etc., usually give the family to eat more mustard shreds, can enhance immunity, fill the human body nutrition, etc. Every year when the price of mustard greens drops, I will buy more and pickle it, so that my family will not have to worry about the vegetables in winter.

Food: mustard greens, salt, chili pepper, Sichuan pepper, star anise, sugar, white vinegar, ginger slices.

Here's how

Prepare 6 catties of mustard greens, first put them in water to clean up, because the appearance of mustard greens is not flat, dig them off with a knife, cut the washed mustard greens into strips (if the knife is good, you can cut them into shreds), and then cut the peppers into shreds, put them in a bowl, and add star anise and peppers to reserve.

Boil water in a pot, blanch the shredded mustard greens for 20 seconds (if there are more shredded mustards, you can put them in the pot in batches), put the blanched shredded mustard greens in a small bowl, cover tightly while hot, and simmer for a while.

Put the chili, pepper, star anise, put it in a pot without a water diaphragm vacuum pump and fry, stir-fry slowly in the process, fry it into an aroma, put it on the top of the mustard shreds, add 160 grams of edible salt, 120 grams of white sugar, 160ml of white vinegar, appropriate ginger slices, grasp and mix evenly, and then put it in a utensil, press lightly while loading, cover the outer cover and marinate for 3 days before eating.

The above is the detailed practice of pickling mustard shreds, have you all learned, pickled mustard shreds are a home-cooked dish, most friends like to buy some mustard pickles to eat, but everyone pickles mustard shreds in different ways, the taste of eating is different, in the case of our pickled mustard shreds, there is no need to boil the sauce, pickled mustard shreds, still crisp and flavorful, and more pickles at a time, storage for half a year will not be bad.

In the case of buying mustard greens, try to pick some larger ones, so that in the case of cutting mustard shreds, it will be very convenient, and there are also some smooth surfaces, uneven mustard greens, you can't buy them, because there is soil inside, you need to dig them out with a knife or a small spoon, so in the case of washing mustard greens, it will be a waste of time and miss a good opportunity. Therefore, when choosing mustard greens, you should choose some that are easy to wash and easy to cut.

The tips for pickling shredded mustard greens are: 1. Choose fresh mustard greens. 2. Pay attention to the process of cleaning and shredding for later use, and do not stain with oil stains.

3. Put an appropriate amount of salt and a little sugar. Fourth, squeeze out the excess juice of the mustard shreds. 5. Put it in the bottle and seal it and compact it.

The mustard shreds are crispy and delicious.

You need to add a lot of salt, cut the mustard into shreds, spread a layer of salt and a layer of shredded vegetables on a plate and marinate for about a month, and seal the mouth of the jar with water to make it delicious.

Dig up 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 out.

3.Put the shredded mustard greens on the lid curtain to dry off the excess water slightly, and just wilt it. 4.

Put all the shredded mustard greens in a basin and add chicken essence, salt, sugar, vinegar and white wine. 5.Rub it well with your hands, and if you like the taste of garlic, add minced garlic, rub well, and then pour boiled pepper oil and mix well.

7.In this way, put a bottle of chili powder in it, fill it all, seal it 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 eat and take, it is delicious, and the accompaniment is great. 9.Finished product.

For you to find out: tips & warm tips 1, the practice of pepper oil: put peanut oil in the pot, directly put in the pepper, boil slowly for a while, the pepper comes out of the fiber code fragrance, you can turn off the fire and cool for a while, and the pepper oil is ready.

2, this small pickle, the finished product has a slight mustard spicy taste, the taste is multi-layered, very delicious, if you like it, try it. Categories: side dishes Pickles and pickles Home cooking.

2.Cut the mustard gnocchi into thin strips and cut them all out. 3.

Put the shredded mustard greens on the lid curtain to dry off the excess water slightly, and just wilt it. 4.Put the shredded mustard greens into a basin, add chicken essence, salt, sugar, vinegar, and white wine.

In this way, put a bottle of chili powder in it, fill it all, seal it 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 eat and take, it is delicious, and the accompaniment is great.

9.Finished product.

Ingredients: 10 kg of mustard and 1 kg of peanut oil.

1 kg of salt and 1 kg of soy sauce (soybean soy sauce).

1 pound of vinegar and 1 pound of dried chili.

1 tael of ginger and 1 tael of monosodium glutamate.

1 tael of garlic and 2 taels of sugar.

1.Buy mustard gnocchi, 10 pounds.

2.Wash the mustard greens.

3.Rub into shreds.

4.Dry outside when the weather is nice.

5.I've been out in the sun for three days, and if it's a good day, it's almost the same, so it's okay to dry it to this extent, don't dry it too much.

6.Every ten catties of mustard greens need a pound 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.

7.The chili segments I bought directly, slightly spicy, need one catty of chili peppers per ten catties of mustard greens, and you can also put less or more.

8.Pour the cooked oil over the chili peppers and stir while pouring the oil, chilling on one side.

9.The next thing is to boil soy sauce and vinegar, and I used bagged soybean soy sauce and bagged vinegar.

10.Pour soy sauce and vinegar into the pot, put 2 taels of sugar, put white sugar according to personal taste, boil, and cool.

11.Now I start to mix vegetables, and I can put a pound of salt for every ten catties of mustard greens, and I can put less according to my taste, 7 taels and 8 taels.

12.Put one or two ginger, one or two garlic, one or two monosodium glutamate, ginger shredded, garlic can be sliced, can be shredded.

13.Pour in a piece of chilli oil and soy sauce vinegar and stir well.

14.Mix the seasoning with shredded mustard greens.

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

16.After a month, the pickled mustard shreds, the more pickled the better.

Raw materials: 10 kg of mustard greens, 1 kg of salt, 3 kg of light soy sauce, 1 kg of sugar, 4 taels of ginger, 4 taels of garlic, 2 taels of monosodium glutamate, 2 taels of dried chili pepper, 4 taels of sesame oil, sesame seeds, peanut kernels, almonds, peppercorns, star anise.

After salting the mustard shreds for 24 hours, the water from the pickles should be strained and the shredded vegetables wrung out. Stir-fry dried chilies, star anise, and Sichuan peppercorns, then boil them with sugar, light soy sauce and other liquids to cool, pour them into the pickled shredded vegetables and stir well. Finally, add monosodium glutamate and sesame oil, and you can eat it after a day.

Here's a little bit easier:

Mustard pickling method.

1. Wash the mustard greens 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 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.

The aunt next door has been pickling mustard shreds for more than 30 years, and she pickles some at this time of year, which is crisp and delicious.

Rub the vegetables into shreds, then add seasonings to marinate. It can be stored for a long time in the refrigerator.

The easiest way to pickle shredded mustard greens is to click online to find out how it's the easiest and most practical way to do it, and how it's cooked.

Remember to salt it directly, **13 incense powder is also OK, so it will taste better.

The easiest way is to shred the mustard greens and mix them with salt to marinate.

I believe that many people like to eat mustard greens, the taste is crisp, and it tastes a little choking, I like to eat mustard shreds very much, and this year I specially pickled a little, which is very crisp and delicious, and the production is simpleIt is made with fresh mustard greens and marinated with seasoningsThe pickling method is different for each one.

In our hometown, are their own vegetables, their own vegetables to eat more assured, my mother will plant a lot of radish, cabbage, carrots, mustard gnocchi, etc., when the vegetables are ripe, cabbage to make sauerkraut, radish and mustard greens are used to pickle pickles, appetizers, crisp and delicious, we are all from snacks to big, this year also specially asked my mother to pickle a little more mustard greens, I have eaten half of them, let's share how to pickle mustard shreds delicious.

1. Method 1 of pickling mustard shreds.

1. Prepare ingredients: 5 kg of mustard greens, 50 grams of sugar, 100 grams of salt, appropriate amount of peanuts, ginger, millet spicy.

2. Our family is called mustard gnocchi, to choose fresh mustard gnocchi, the fresher the pickled taste, the crispier the taste will be, wash the mustard gnocchi, remove the skin, cut into shreds and put it in a basin, add a little salt, stir evenly, and marinate for two hours.

3. Wash the peanuts, soak them in water for half an hour, wash the ginger and millet spicy, do not remove the spicy millet spicy, you can also use dried chili peppers, dry the water after washing, cook the peanuts, and take them out to dry the water.

4. Ginger and millet spicy shredded for later use, after the mustard greens are pickled, there will be a lot of water, squeeze the water clean with your hands, spread out the water to dry, prepare a clean container, no water and no oil.

5. Put the mustard shreds in a pot, add peanuts, ginger shreds, millet spicy, then add salt and sugar, stir evenly, put them into the prepared container and press them tightly, seal and marinate for half a month before eating, put sesame oil, vinegar, light soy sauce, etc. and mix evenly, crisp and delicious.

2. Method 2 for pickling mustard shreds.

1. Prepare ingredients: 5 kg of mustard greens, 15 grams of star anise, 30 grams of Sichuan pepper, ginger, dried chili, 100 grams of salt, 50 grams of sugar, 180 grams of white vinegar, 150 grams of liquor.

2. Wash the mustard greens, dry the water, be sure to dry the water, otherwise it is easy to spoil when pickling, cut the mustard greens into shreds for later use, wash the ginger and dried chili peppers, dry the water, and shred the ginger and dried chili peppers.

3. Heat the oil, add an appropriate amount of oil to the pot, put the star anise, Sichuan pepper, ginger shreds, and dried chili shreds into the hot oil, stir-fry to bring out the fragrance, and then put the mustard shreds in.

4. Add salt, sugar, white vinegar and liquor, stir well, put it into the prepared waterless and oil-free container while it is hot, pour it into it with the soup, seal it well, marinate it overnight and you can eat it, the taste is crisp and very delicious.