Mustard greens to make sauerkraut, mustard sauerkraut how to cook

Step 1: Take 2 to 3 mustard greens and wash them by breaking their leaves by hand, and the mustard hearts in the middle can be washed directly in water. Wash them all and let them dry in a ventilated area until the leaves are soft.

Breaking the mustard first can make it easier to be soft.

It doesn't take up much space when it is installed, and it's easier to break it out to clean the mustard greens.

Step 2: Wait until the mustard leaves are softened and add an appropriate amount of salt.

Knead it, stir the mustard greens and salt well, and set aside to marinate for about half an hour.

When kneading mustard greens, you must be careful not to rub the mustard leaves, and gently turn and rub your hands.

Step 3: Take a clean jar or glass jar, wash it with water, wipe it dry, and put all the pickled mustard greens into the jar. Then pour an appropriate amount of rice water into the jar.

Mustard leaves. The jar must be washed and dried, so that the old jar sauerkraut will be more clean and hygienic, and it can be stored for a longer time.

To make Laotan sauerkraut, you can use rice water or glutinous rice water to pickle, so that the pickled taste is more delicious, and I personally think that the sauerkraut pickled with glutinous rice water is more delicious.

Step 4: After the water is loaded, close the lid of the jar, fill the jar with water around the jar to prevent air from entering the jar, and then cover the outside of the jar with an opaque bag to prevent sunlight from entering the jar. It can be eaten after marinating for about ten days.

If you use sauerkraut in glass jars, remember to store the glass jar upside down after filling the mustard greens and lid, so as to prevent the outside air from entering the glass jar. When pickling sauerkraut, covering it with a bag that does not see the light will make the sauerkraut pickled more beautiful, and the texture will be more crispy.

Ingredients. Large mustard greens are about 12 pounds.

Salt to taste. Jar a.

To prepare homemade mustard sauerkraut.

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1.Mustard greens were bought and washed, I dried them outside the balcony for 2 days (2 days when there is a big sun, if it is cloudy for a longer time), I forgot to take pictures of the mustard leaves, and the mustard leaves wilted, and I obviously felt the moisture in my hand, like **.

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2.Take a pot, put in water, add an appropriate amount of salt, ** bring the water to a boil, and bring to a boil.

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3.Put the prepared mustard greens in a pot and put the mustard roots in the water first.

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4.After putting in the roots, slowly put all the leaves in the upper part of the vegetables, and the whole vegetable enters the boiling water, turn it over and take it out.

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5.After removal, place the mustard greens in a clean, water-free jar.

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6.Put all the mustard greens in boiling water like this, put them in the jar, and use a spoon to press the vegetables tightly, the tighter the better.

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7.After pressing it tightly, I used a rice bowl to seal the opening.

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8.Then seal the mouth with plastic wrap, seal it with a plastic bag, tie it tightly with a rope, and put it away, do not open the lid during the period.

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After a day to open ......

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10.Cut off the plastic wrap.

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11.The aroma of mustard greens came out and it looked pretty good.

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12.There is no raw water in your hands, grab one to see the color, smell the taste, there is a faint mustard aroma and a slight sauerkraut fragrance, so that you can cook and eat, if you like to eat more sour friends, you can take it out in the open jar after 15 days, the sour taste will be slightly heavier.

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13.You can shred or chop the pork belly in the second wash, and it is a homemade garlic dish that goes well with rice.

Material. Ingredients: 1 mustard greens, 100 grams of sauerkraut, bacon meat;

Excipients: salt, chicken essence, rice vinegar, green onion and ginger foam.

Mustard greens with sauerkraut.

Wash the mustard greens, separate the roots and leaves, slice the dried mustard greens, slice the sauerkraut, and cut the bacon into five slices.

Heat the oil, add the minced ginger and garlic, flat fragrant, stir-fry the salted meat until the oil comes out, stir-fry the sauerkraut slices until the sourness comes out, and fry the mustard dried vegetarian vegetables, 3

Fry until six are ripe, adjust the seasoning, then fry the mustard leaves until cooked, and put them on a plate.

The most authentic way to make mustard to make sauerkraut:

Ingredients: 1000 grams of mustard heads.

Excipients: 1000 grams of mustard heads.

Steps: 1. Remove the old part of the mustard greens and clean them. Mustard heads cannot be bought, and mustard leaves can be made in the same simple way.

2. Prepare a cutting board and a knife (not stained with oil) to cut the tender mustard greens into small pieces, the length can be according to your preference, I like short particles, so cut it like this.

3. Prepare a clean and oil-free pan. This simple method of making sauerkraut should not be stained with oil, otherwise all the previous efforts will be wasted.

4. Put the mustard greens in a wok, no need to put salt, stir-fry a few times in a dry pot over medium heat, and see that some of the mustard greens have changed color, some are raw, and some are cooked, so you can turn off the heat at this time. In this way, the principle of heat is used to make mustard greens better pickled into sauerkraut.

5. While the mustard greens are still hot, immediately put the mustard greens into a bowl, and gently press them with your hands to make the mustard greens better heated.

6. Cover with plastic wrap and let it marinate quietly at room temperature. In summer, it can be eaten in about 2 to 3 days, and in winter, it takes about 5 or 7 days.

<>8, make a good sauerkraut, stir-fry minced meat or something, super rice!

Pickled sauerkraut] Ingredients to be prepared: Cantonese mustard greens, salt.

Detailed method: First of all, we need to clean the mustard greens to prevent the pickling of sauerkraut from bringing in sediment or insect eggs in the leaves.

Lay out and dry until the mustard leaves are brown. The first key thing we need to remember when making sauerkraut is that the mustard greens need to be dried. This is because there is more water in the leaves of mustard greens, if it is pickled directly into sauerkraut, its leaves will become very brittle and easy to rot, and the mustard vegetables will have less moisture after drying, and the leaves will be more tough, so that they will not rot after soaking for a long time.

Next, we prepare a pot of clean and oil-free water, add two spoonfuls of salt after boiling, put the mustard greens in and blanch for about 10 seconds, and immediately remove them.

Put the mustard greens in a deep, clean, oil-free basin or glass jar, and let the water in the pot cool before pouring into the mustard greens. The second key to remember here is that the pot we use and the pot we use to hold the sauerkraut must be clean and oil-free, and many people tend to ignore this detail when making sauerkraut, resulting in the mustard greens starting to rot before they turn sour.

Finally, we need to prepare a clean basin and put it into the sauerkraut, and press all the sauerkraut under water, so that after pickling for about three days, the mustard greens will begin to turn yellow and sour, and the longer the pickle, the more sour the sauerkraut. What needs to be talked about here is the third key point of our pickled sauerkraut, that is, the sauerkraut must be completely submerged in water, because the sauerkraut exposed to the air is easy to oxidize, and it will also become moldy and deteriorate, and in serious cases, it will cause the whole tank of sauerkraut to rot.

In this way, the method of pickling sauerkraut is simple and fast, zero failure, no additives, it will become sour in three days, it tastes healthy and hygienic, and it will not rot for a long time, even if you are a novice in the kitchen, you can succeed at one time, and don't buy sauerkraut outside after learning. Finally, I will summarize the 3 tips you need to pay attention to when pickling sauerkraut:

1.Before pickling sauerkraut, you need to wash the mustard greens and dry them in the water, which will make the sauerkraut taste more crisp.

2.The utensils we need to pickle sauerkraut must be in a clean and oil-free state, otherwise the sauerkraut will easily spoil and rot.

3.When pickling sauerkraut, you need to submerge all the mustard greens into the water, and you can use tools, such as plates, large stones and other heavy objects to press the mustard underneath, so that the soaked sauerkraut is not easy to rot after soaking for a long time.

Selection of mustard greens.

1.Pay attention to the blades.

Mustard greens should be selected with intact leaves, no yellowing and flowering, and it is best that there are no insects and blackening.

2.Pay attention to the petioles.

When picking, you should choose a green petiole and smooth, if it has turned dark green and the skin is dull, it means that it was harvested too late, and such small mustard greens have a bad taste.

3.The base of the stem is smooth.

The bottom of the mustard must not have black spots or signs of rotting, because such mustard greens are not only easy to rot, but also not fresh.

The pickling method of mustard sauerkraut is as follows:

Ingredients: 5 mustard greens, 1000ml of boiling water.

1. The first step is to wash and drain the prepared mustard greens.

2. Then scald it with the prepared boiling water, as shown in the figure below.

3. After scalding, let stand for 2 minutes.

4. Then put it in the prepared bottle.

5. Pour boiling water, the water level should exceed that of mustard greens.

6. Wait for 72 hours before you can take it out, so that the mustard sauerkraut is ready.

Mustard sauerkraut is a delicious and appetizing traditional Chinese dish, and here's a simple mustard sauerkraut recipe:

Ingredients: Mustard greens (other vegetables such as bok choy can also be used).

Sauerkraut. Minced ginger and garlic.

Cooking oil. Salt.

Vinegar. Sugar. Essence of chicken (optional).

Steps:1Prepare the mustard greens: Wash the mustard greens, remove the roots and old leaves, and cut them into appropriately sized segments for later use.

2.Prepare the sauerkraut: Wash the sauerkraut and cut it into appropriately sized slices for later use.

3.Stir-fry in a hot pan until fragrant: Add an appropriate amount of cooking oil to a hot pan, add minced ginger and garlic and stir-fry until fragrant.

4.Sauté mustard greens: Place the chopped mustard greens in a pan and stir-fry until tender.

5.Add the sauerkraut: Add the chopped sauerkraut and continue to stir-fry evenly.

6.Seasoning: Add salt, sugar, vinegar and chicken essence (optional), adjust according to personal taste, and stir-fry evenly.

7.Saute until flavorful: Continue stir-frying for a few minutes to allow the mustard greens and sauerkraut to fully absorb the flavor.

8.Serve out of the pan: Put the stir-fried mustard sauerkraut on a plate, which can be eaten hot or cold.

How to pickle mustard greens.

2.At night, the rice cooker boiled water, the amount is enough to soak the vegetables, and the water temperature is about 60 degrees, turn off the electricity. Flip the dish halfway through and sprinkle with salt.

I put three small spoons of salt, you can put less, and add it later when you fry it. Just cover it and stuff it all night. Oh, the water can't be too hot, too hot will make the dish hot and it won't be easy to seal, and it can't be stained with oil.

3.In the morning, when the lid is opened, the dish has turned a little yellow. Put it in the container.

4.Well sealed.

5.The next morning, I opened it and smelled good, but it was mainly the taste of salted vegetables, not sour. Three days so there will be a little sour!

Other specific steps:

1. Before we make mustard pickled cabbage, we first cut off the whole mustard plant, and then take it to cool and dry in the sun, so cold that when we grab the mustard greens with our hands, we feel very soft and there is no water, so that it is okay.

2. The next thing is to prepare a clean pottery jar, which should be clean and free of oil, and then boil the water, put the dried mustard greens neatly into the jar, and then add salt to each layer, plus other mustard greens.

3. Next, you can pour boiling water into the jar, and then cover the lid, put it in a cool place to store the square, generally you can eat it after a few days, these mustard pickled cabbage can be used to fry meat slices, used to make sauerkraut fish, which is particularly good.

4. The hotter the weather, the faster this mustard pickled sauerkraut can be eaten, and when the weather is very cold, it must be stored for a longer time before eating. Every time you take mustard pickled sauerkraut, you must use clean and oil-free chopsticks to take it, and then cover it, and the mustard pickled sauerkraut should be soaked under a lot of water.

Steps. 1.Cut the mustard greens, break the leaves, and wash.

2.Piece by piece, leave it in the sun to dry.

3.The mustard greens that have been dried for a day have been dried in the water.

4.Place in a saucepan and sprinkle with salt and sugar.

5.I pour boiling water, and the amount of boiling water is large enough to cover the mustard greens, and cover the pot. When it cools, put it in a jar and marinate.

After a few days, the sauerkraut will be fine.

Tips: 1.This kind of sauerkraut is best used to eat raw, it can be seen that the salt is very small, it is not salty, and it is mixed with a little oil and light soy sauce when eating.

2.If you want to keep it longer, you can put more salt.

3.The jar of sauerkraut should be clean and waterless.

Today we are talking about the method of making sauerkraut with mustard greens, if you want to use mustard greens to make sauerkraut, there is actually a simple way, and it only takes a week to eat sour and crisp mustard sauerkraut, let's take a look at how to make mustard sauerkraut.

Prepare ingredients: 2 catties of mustard greens, 50 grams of salt.

Pickling tools: 1 large jar, 1 small bowl, 1 boiling pot.

Method steps to make sauerkraut with mustard greens:

1.Mustard greens are washed and dried, and the size is almost the same.

2.Boil half a pot of water and add an appropriate amount of salt to boil, the ratio of salt to water is 1:5. Put the washed mustard vegetables in boiling water to scald, pay attention not to be very long, about 30 seconds, to prevent direct scalding.

3.Blanch out the surface and take it out to cool and put it in a pot for later use.

4.Prepare a clean jar without oil and raw water, put the cooled mustard greens into the jar, let the salted boiled water of the scalding mustard greens cool and pour it into the jar, the salted water must be covered by the mustard greens.

5.Then use your hands to compact the pickles a bit, and then use a small, clean and oil-free bowl to scoop a bowl of brine and press it on the vegetables.

6.Cover with a lid and put it in a cool place to ferment, and the next day the color will be slightly yellow and slightly yellow.

7.By the fourth day, the mustard greens had fermented into sauerkraut.

8.After pickling, grab the sauerkraut and put it in a bowl, it looks really good, so the sauerkraut that is simply made is quickly much more delicious than the one sold outside.

Tips: To make sauerkraut, you need to use ceramic, glass, porcelain utensils that are tightly sealed. It is best to use a professional sauerkraut jar, the jar is cleaned, and there must be no oil, otherwise spoilage will occur.