Mustard shredded method, mustard shredded pickling method

Preparation of pickled shredded mustard greens:

Spare ingredients: 10 kg of mustard greens, 1 kg of peanut oil, 1 kg of soybean soy sauce, 1 kg of salt, 1 kg of vinegar, 1 kg of dried red pepper, 1 tael of ginger, 2 taels of sugar, 1 tael of monosodium glutamate, 1 tael of garlic;

Production process: In the first step, the mustard gnocchi should first be washed, and the inedible part should be cut off, the mustard gnocchi should be shredded separately, placed in a container, and placed in the sun to dry;

The second step, when the sun is wrinkled and slightly dry, not too dry, I used a day and a half, the dried chili peppers are cut into sections, put them in a large bowl, add flower oil to the pot, and burn until it smokes;

The third step is to pour in the red pepper, stir well, let it cool, prepare the amount of soy sauce and vinegar, pour it into the pot together, add some sugar, boil over low heat, turn off the heat and let it cool;

The fourth step, add salt to the mustard shreds, one pound of salt with 10 pounds of mustard greens is a little salty, you can put less salt, and then put in ginger and garlic, add some monosodium glutamate, cool soy sauce vinegar and chili oil together into the mustard shreds;

The fifth step, stir well, put the mixed mustard shreds into a container, put them aside to pickle, and in more than half a month, the mustard shreds will be delicious.

Summary: Different ingredients to make pickles, the taste is different, we can choose according to personal preferences, among which spicy cabbage and mustard shreds are my favorite two, at first I always buy in the supermarket, but I always feel that there is no good food made at home, so I consulted the older generation of the family, the mustard shreds are crispy and salty, especially appetizing meals, especially when the appetite is lost, eat a little mustard shreds, appetite, eat special fragrant, this mustard shreds can be eaten for a month at a time, especially convenient, Although there is a lot of production process, it is easy to get started.

Tips: 1. After the mustard is shredded, it is necessary to dry it when the weather is good, one day is fine, if the sun is insufficient, it needs to be dried for 2 more days, but pay attention to the mustard shreds can not be dried too dry, see the wrinkles, and the volume is significantly reduced, otherwise the pickled mustard shreds will be dry and affect the taste;

Jin mustard generally use 1 kg of peanut oil, it is recommended to use peanut oil or rapeseed oil, eat more fragrant, the amount of chili pepper can be determined according to personal taste, like to eat spicy more, soy sauce juice also needs to be boiled and then used, but note that whether it is hot oil or boiled soy sauce, it needs to be cooled after being done before it can be used to pickle mustard shreds, not directly hot, otherwise the effect will be greatly reduced;

3. The salt added to the mustard shreds, generally two can be used, of course, if you like the heavy taste, you can put more salt, pickled mustard greens do not need to be put in the refrigerator, but pay attention to put them in a cooler and dry place.

The older generation of pickled mustard shreds, made to eat for a month, crisp and delicious, salty and appetizing.

It's pickled mustard gnocchi again.

In the season, every time I go to the morning market or vegetable market.

The most seen is the stall that sells mustard gnocchi, I have to say, the northerners really like to eat this bite, every household is ten catties and eight catties to buy at home, pickled a few jars at a time, you can eat for half a month, usually breakfast or dinner with porridge to eat, refreshing and appetizing.

Mustard gnocchi is not expensive, a few cents a pound, but the nutritional value is not low, which contains a variety of vitamins required by the human body; At the same time, there is also a natural capsaicin in the pursed cabbage, which has a certain antibacterial and bactericidal effect, and is a very healthy alkaline vegetable, especially suitable for autumn and winter.

Pickled mustard shreds, my family also makes them every year, and I have tried a lot of pickled mustard shreds, but my favorite food is still "braised mustard shreds", the mustard shreds are first fried in hot oil, and then put into a sealed container to simmer for a day, the mustard shreds smell choking, but they taste very good.

This method of "boiling shredded mustard greens" is also handed down by our local older generation, compared to a lot of heavy salt.

The practice of heavy sauce is healthier and can better reflect the original taste of the mustard shredded itself. The following will share the practice of this pickled mustard shreds with you, and friends who like to eat mustard shreds remember to collect it!

【Braised mustard shreds】--

Ingredients: 1500 grams of mustard gnocchi, 5 grams of dried peppercorns, cooking oil.

50 grams, appropriate amount of salt, a little aged vinegar, a little light soy sauce.

Steps: 1. Rinse the mustard gnocchi with water, cut off the parts that are not easy to clean with a kitchen knife, then peel off the skin on the surface of the mustard greens, and then rub them into filaments with a silk grater. To stew shredded mustard greens, it is best to use a silk grater to wipe the silk, without cutting with a knife, and using a silk grater can better make the mustard flavor in the mustard gnocchi ooze out.

2. Add about 50 grams of cooking oil to the wok, add 5 grams of peppercorns to the cold oil, fry the peppercorns on medium heat, fry the peppercorns until fragrant, and take out the peppercorns after they are scorched.

3. After removing the peppercorns, add the rubbed mustard shreds and stir-fry them quickly, keeping the heat high throughout the whole process, and it takes about 1 minute to fry the mustard shreds evenly heated.

4. Put the fried mustard shreds into a clean, water-free and oil-free canned bottle while it is hot, press it vigorously, screw the cap on the canned bottle when it is full, and tighten the cap; Let the canned bottle stand at room temperature for 24 hours.

5. The stewed mustard shreds smell full of mustard taste, take an appropriate amount of stewed mustard shreds and put them in a basin, add an appropriate amount of salt, aged vinegar and light soy sauce, and mix evenly with chopsticks to eat.

The mustard shreds made in this way are full of mustard flavor, crisp and appetizing, and are a very good appetizer.

I'm Little Crispy.

Food, a post-90s generation who loves to cook and share.

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Pickled vegetables are a very ancient and common way to eat in our country. Mainly pickled by salt and lactic acid bacteria fermentation, pickled vegetables can not only extend the shelf life of vegetables, but also different ingredients pickled out of the taste is not the same, today I will teach you several ways to pickle mustard shreds.

It's pickled mustard shreds season, so let's get started and make some delicious spicy and sour mustard shreds!

Recipe for pickled shredded mustard greens:

Mustard greens: 10 pounds;

Salt: 500 grams;

Cooking oil: 300 grams;

Chilli flakes: 150 grams;

MSG: 150 grams;

Sugar: 400 grams;

White vinegar: 300 grams;

cooked sesame seeds: 200 grams;

minced garlic: 300 grams;

Dried yellow sauce: 2 bags;

1.Peel and wash the mustard greens, cut them into thin strips, marinate them with salt for a day, and then squeeze out the excess water vigorously;

2.Put the chili noodles and cooked sesame seeds into a basin, heat the oil in a wok, pour it on the chili noodles, and make chili oil;

3.Add 400 grams of water to the dry yellow sauce and stir it into a paste, steam it in a pot for 20 minutes, and then let it cool;

4.Add any remaining seasonings to the dish and stir well;

5.Cover with a lid, put in the refrigerator and refrigerate for a week before serving! If you like it, give it a try!

This is the correct way to marinate shredded mustard greens, sour, spicy, crispy and crispy, and it will not be bad for a year.

What is the raw pickling method of shredded mustard greens?

Scented shredded mustard.

Flavored mustard shredded is made from stems and mustard greens (green cabbage heads) through salting, shredding, yarding, pickling and other processes, which has the characteristics of fragrant, crisp and refreshing.

Chinese name fragrant mustard shredded.

Characteristics: fragrant, crisp and refreshing.

Ingredients: mustard greens. Excipients cooking oil.

Quick navigation. How to make it:

Basic introduction. Mustard greens, also known as greens in the Sichuan-Chongqing region, are Brassica genus of the cruciferous family, which is a plant that is born for one or two years. In China, six varieties of mustard for roots, mustard for stems, mustard for leaves, mustard for treasure, mustard for fen, and mustard for seeds have been developed. Flavored mustard shredded is made from stems and mustard greens (green cabbage heads) through salting, shredding, yarding, pickling and other processes, which has the characteristics of fragrant, crisp and refreshing.

How to make it: 1 Peel off the old skin of the cabbage, wash it, and place it in a sunny and ventilated place to dry. Mix the refined salt with the peppercorns and set aside.

2 Put the dried cabbage in a pot, take 500 grams of pepper and salt, put it into the jar in the order of a layer of cabbage and a layer of salt, press it with a stone, turn the jar 1 time a day, take out the cabbage after 7 days, and then dry it in a ventilated place for 2 days, and then use pepper.

After kneading 420 grams of salt, put it into the jar for chest stains for 30 days.

3 Cut the pickled cabbage into shreds, soak it in water for 4 hours, remove it, dry it until it is dry, and add.

Mix chili powder, pepper powder, five-spice powder and monosodium glutamate, spray with liquor, put it into the jar, and seal the grease stain at the mouth of the jar for 10 days.

Edible.

As follows:

Ingredients: 3 kg of mustard gnocchi, 60 grams of garlic.

Excipients: 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, a little chili powder.

Step lifting: 1. Dig the soil inside the pimple with a knife to 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. Next to the lead old.

4. Put the mustard shreds into a basin and add chicken essence, salt, sugar, vinegar and white wine.

<>7. In this way, put a bottle of chili powder, fill it all, seal 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 take it as you eat, and it is very easy 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.

How to pickle shredded mustard greens.

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 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.

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 shredded mustard greens in a bowl and stir with salt, soy sauce, vinegar and sugar. Fourth, put it in a jar, add star anise, peppercorns and green onions, marinate and seal, 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 that friends keep in mind that mustard shredded mustard is a pickled food, and eating it often has a lot of effects on the body, so it is recommended to eat it appropriately, and do not treat it as a common food.