What is the practice of choking mustard shreds?

First prepare fresh mustard greens, soak them in water, then add them and take them out and cut them into shreds, then blanch them in a pot, remove them for later use, add five-spice powder, pepper, chili flour, garlic, minced millet, pepper, salt, oyster sauce, etc., stir well and serve.

First cut the mustard greens into shreds, then grab them with salt, then wash them, then put the chili noodles in the pot, add some of your favorite ingredients, mix evenly and sprinkle them on top of the mustard greens, which is very delicious.

After the mustard gnocchi is shredded, marinate the water and dry it by hand. Stir-fry the dried chili peppers and peppercorns in the pot, put the mustard shreds in it, turn off the heat, and mix the gnocchi shreds with the residual heat in the pot. Then add your favorite seasoning, and then while the pimple silk is still a little warm, quickly bottle and tighten the lid.

The mustard shreds that choke the nose are made as follows:

1. Prepare the ingredients: 8 mustard gnocchi, wash, use a knife to remove the ditches and ditches with mud, and cut them into thin strips. Half a white radish and a sweet potato cut into thin strips.

2. Prepare auxiliary materials: vegetable oil, peppercorns, salt.

3. Production method: Add vegetable oil to the pot, stir-fry the peppercorns, and pick out the peppercorns. Pour the shredded mustard greens and shredded radish into the pot and stir-fry evenly, add a little salt, and wait until the mustard shreds are soft.

Place in a sealed glass jar while hot, press firmly and close the lid. Allow to cool and place in the refrigerator. After 2 days, the choking mustard shreds are ready.

Tips. Add a little shredded white radish to the mustard greens, and the choking taste will be stronger. Although you can choke your nose in 2 days, it is better to leave it for a few more days and the nitrite will reach the health standard.

The production is choking mustard shreds, not pickles, so the amount of salt should be as small as possible. If you want to add other accessories, such as peanuts, the taste will be better. It's just that the peanuts should be soaked in advance, peeled and mixed with shredded mustard greens, which tastes good and looks good.

Old-fashioned stewed mustard shreds] Ingredients required: mustard gnocchi, oil, peppercorns,

Steps:1To choose fresh mustard gnocchi, no insect eyes, hold it in your hand, especially crispy, pinched, sink some water enough, feel light is afraid of bran, cut off the roots, whiskers and stems with a knife, cut the mustard with a pit, the dirty part with a knife, and then wash, and then use a steel wool ball to wipe the surface of the mustard, and then wash it again, wipe the surface of the mustard with a steel wool ball, and then wipe the surface of the water dry.

2.Cut the mustard gnocchi into slices and then into evenly sized shreds.

3.Add oil to the pot and heat it, fry the peppercorns over low heat, fry the peppercorns until they are slightly charred, fry the pepper fragrance, and remove the peppercorns.

4.Put in the mustard gnocchi shreds and stir-fry quickly over high heat for about 1 minute, turn off the heat, and fry the mustard gnocchi shreds hot.

5.Put the fried mustard gnocchi shreds, while they are hot, put them in a glass jar with a lid, press them with a spoon, close the lid, and put them in the refrigerator after they are cool. Do not open the cap during this period.

6.After two days, take out some, add chili oil, sesame oil, soy sauce, salt, rice vinegar, mix it, and you can eat, the mustard is full of flavor, choking the nose, appetizing and eating.

Pay attention to the stir-fry mustard gnocchi shreds, do not put salt plum hail, when mixing, add salt or soy sauce, and fry the mustard gnocchi hot, do not fry it, and you can't make mustard spicy flavor when it is fried. After frying, it should be put into a jar while it is hot, cover it immediately, and after it cools, put it in the refrigerator for refrigeration.

How to pickle mustard gnocchi and choke your nose:Ingredients: 5 kg of mustard head, 3 taels of Wei Ji Xian, 1 bag of soybean soy sauce, 1 kg of peanuts, 3 taels of sesame seeds, 1 tael of chili noodles, 3 taels of garlic cloves, 2 taels of sugar, 15 grams of monosodium glutamate, and two taels of salt.

Cooking steps:1Wash the mustard heads and peel off the whiskers.

2.Mustard head grazed.

3.Add the salt spine, mix well with disposable gloves, and compact. Let sit overnight.

4.Peanuts cooked.

5.Rinse the garlic spine.

6.Pat it with a knife and chop it up again.

7.Shred the fresh ginger. Prepare sugar, monosodium glutamate, soy sauce, and chili noodles.

8.Add the minced garlic, ginger and all ingredients from 7 to the mustard shreds.

9.Sauté the sesame seeds.

10.Cooked sesame seeds and boiled peanuts are also placed in shredded mustard bowls. Bring disposable gloves and mix well.

11.Pickle jars and lids are sterilized with boiling water.

12.Put the pickles in, not too full, 8 into it.

13.Cover with lid and store in a cool place, ready to eat after two weeks.