How to marinate in Jielai? How to pickle mustale

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.

Specific steps: 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.

<>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 eat and take, it is delicious, and the accompaniment is great.

Introduce the practice of choking mustard shreds in Yantai, Shandong, and the specific production methods are as follows:

Step 1: Clean the mustard gnocchi and remove the pits.

Scrub with iron.

Remove potholes.

Step 2: Beat the mustard gnocchi into thin strips (with a thin grater).

Wipe the silk. Step 3: After beating the shreds, add 3 tablespoons of sugar, and put 7 tablespoons of rice vinegar into the mustard greens.

Add sugar and vinegar.

Step 4: Rub it vigorously, the purpose of kneading is to knead its spicy taste, so that it is enough to choke your nose, and you can knead it until it is white.

Rub vigorously. <>

Rub until foaming.

Step 5: Put it in a waterless and oil-free jar, seal it and store it, and you can eat it in 7 days.

Packed in a water-free and oil-free jar.

Keep tightly sealed. 1.Mustard roots, beards, and potholes should be cleaned up.

2.Mustard greens are more difficult to clean, so you can brush them with a clean iron brush.

3.It is best to choose mustard greens that are stronger and have a greenish appearance.

4.Choking spicy dishes must be kneaded vigorously: the purpose is to knead its spicy taste.

Pickled mustard main ingredients: 5 kg of mustard seasoning: 3 taels of salt, 2 taels of fine chili powder, 3 taels of vegetable oil, 3 taels of white rice vinegar, 3 taels of minced garlic (about 3 heads) Method:

1.Peel off the mustard greens, wash them, and cut them in half or three petalsMustard greens are shredded with a silk grater (a coarse point is best), and of course shredded by hand can also be 3

Put more water in the cauldron and bring to a boil, put the mustard shreds in it, mix it with chopsticks, dip it in hot water, turn off the heat immediately, and immediately remove 4Place under a cold water hose and rinse for a while to allow the mustard shreds to cool completelyRemove and put it in a container that can leak water to control the water purification 6

While waiting, you can heat the oil and pour it on the chili noodles to make oil and pour spicy seeds to cool7Put the spicy seeds and other ingredients into the shredded mustard greens with controlled water and mix well by hand.

1.Peel off the mustard greens, wash them and cut them in half or three pieces.

2.Put it in a basin and soak it in cold water for 1 2 days, and change the water 1 time in the middle.

3.The soaked mustard greens are shredded with a silk grater (coarse is the best), and of course you can cut them into shreds by hand.

4.Bring the vegetable oil to a boil and cool (avoid the smell of raw oil).

5.Pour in all the ingredients and mix well.

Every year in winter, grandma will always pickle a lot of mustard greens and then store them, grandma will watch every time she pickles mustard greens, so every step of pickled mustard greens every little detail I keep in mind, now that I am married, I will also pickle some mustard greens at home, because my mother-in-law's house grows leeks, some mustard greens can not be eaten, pickled, this will not be a very good way to store camellia.

There are a lot of people will confuse mustard greens and white radish, these two vegetables are indeed similar in appearance, they are also winter seasonal vegetables, these two vegetables are pickled and eaten are very delicious, in the north, there are many ways to eat white radish, but northerners prefer to use mustard greens to make all kinds of pickles, or to make mustard shreds, or put them in bubbles, and make kimchi in the jar.

In winter, the weather is relatively cold, people are also very prone to colds, often eat some mustard greens, is also conducive to the effect of phlegm, and mustard greens are also very rich in nutrients, which contain a large amount of ascorbic acid.

It is also highly reducible.

Involved in the body's important redox.

It can also increase the oxygen content of the brain, thereby stimulating the brain's use of oxygen, which also has the effect of refreshing the brain and eliminating fatigue.

In winter, the best way to eat mustard is to pickle it, today I will share with you the authentic method of pickling mustard, in fact, the method is also very simple, as long as you keep these three tips in mind, the pickled mustard greens are crispy and crispy, very delicious, and it will not be bad for half a year. First clean the five catties of mustard greens, (1. The mustard greens must be weighty) and then cut off the two ends with a knife, dry the water and cut into shreds, you can also use tools.

2. In the process of doing waterless) put the cut mustard shreds into a large basin, and then put in 100 grams of salt, 60 grams of sugar, 50 grams of dried chili noodles, 100 grams of garlic paste, 100 grams of white vinegar, 100 grams of cooked oil, (3, the oil of pickled mustard must be cooked oil) After stirring evenly, wear disposable gloves on your hands, and grasp the mustard shreds well, so that it is more conducive to flavor, and then put it in a clean glass, you can eat it after 3 days, however, the longer you put it, the more flavorful.

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.

The following is a relatively simple line:

Pickling method of mustard stall Zhengqi vegetables.

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 sealed the next day.

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

It's the season of pickled mustard gnocchi again, every time you go to the morning market or vegetable market, the most common thing to see is the stall that sells mustard gnocchi, I have to say, 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 "braised mustard shreds" is also handed down by our local older generation, which is healthier than many heavy salt and heavy sauce practices, and can better reflect the original taste of mustard shredded mustard 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]--

Prepare ingredients: 1500 grams of mustard gnocchi, 5 grams of dried peppercorns, 50 grams of cooking oil, appropriate amount of salt, a little aged vinegar, and 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.

The way to pickle mustard greens is yes, we first wash the mustard greens, after washing them, we drain the water, drain the water, and then put some salt or something, and then put it in that bottle, but we have to squeeze out the air, otherwise if there is air, the pickles inside will become tasteless.

Wash the mustard greens first, then scrub them with salt a few times, then put them in a jar, put in water, put in some salt, and press them with stones, so that the method of pickling mustard greens is complete.

The recipe for pickled cabbage is actually very simple! The following is the recipe for pickling mustard heads! The cost is low, the operation is not complicated, and the taste is delicious, and it is also delicious!

Especially when the season changes, the elderly at home can eat some pickled mustard heads in moderation, which is nutritious and easy to digest; I don't like the practice of pickled mustard heads, I don't feel good, it's strange why so many people like to eat pickled mustard heads? Later, I realized that it was because I didn't master the method well when making pickled mustard heads! There are many ways to make pickled mustard heads, and the right way to make delicious pickled mustard heads!

The best way to pickle mustard heads is to be able to make them not greasy or greasy, so that pickled mustard heads will taste fragrant, and you don't have to worry about getting fat! Don't believe it, do it!

Preparation of pickled mustard heads.

Cuisine and efficacy: private cuisine marinated pickles Process: Pickled mustard head production materials: Ingredients: 5000 grams of mustard head.

Seasoning: 500 grams of coarse salt.

The characteristics of pickled mustard heads: fragrant and delicious. Preparation of pickled mustard heads.

1.Peel off the roots of the mustard head, wash it, and control the moisture; Take a small jar, brush it clean, wipe it dry, sprinkle some salt on the bottom of the jar, then stack a layer of mustard heads, sprinkle a layer of salt, and after loading, add some cold water (water can submerge the mustard heads).

2.For the first few days of pickling, turn it once a day, and after a week, turn it every 3 days, and marinate for about a month.

Ingredients. 10 pounds of mustard greens.

1 bottle of aged vinegar. 150 g of monosodium glutamate (I actually put 20 g).

250g sugar

500g of garlic and 10 kg of mustard greens.

Preparation of sour and spicy mustard shredded pickles.

Mustard gnocchi wash, peel and shred.

Soak the mustard greens in water to control the water, add 350g of salt and mix well (because the salt I bought is 350g a bag, so I poured a bag) and killed the water. It took me a day to do this process.

Put the minced chili in a bowl, heat the oil, pour into the chili pepper, and stir with a spoon to prevent the paste. (Because it's chili pepper powder, don't overburn the oil).

Slice the garlic and set aside.

Kill the mustard shreds out of the water, control the water, put it in a container, add garlic slices, 50g of salt, half a catty of sugar, and 20g of monosodium glutamate (150g in the ingredients, I think it's too much, health considerations, or put less.) How much you like this according to your liking), 1 bottle of vinegar, fried chili, stir well, put in a cool place to preserve.

The ingredients are 30 catties of shepherd's cabbage, 3 catties of refined salt, Sichuan pepper star anise, and an appropriate amount of garlic. First of all, we have to wash the mustard gnocchi we bought, peel off the outer skin, and cut the larger mustard gnocchi in my house into two pieces. Step 2: We put the brushed pursed gnocchi in water and soak it for two days.

This bubble will make the pimple much more brittle, so don't marinate it directly.

Step 3, we first put the peppercorns and ingredients into the salt, boil the salt, then put the peppercorns and the ingredients into the pot and boil until boiling, turn off the heat to cool the water. Pickled mustard gnocchi should be boiled in purified water, or water, and eaten after cooling. In the fourth step, we put the pickled cabbage gnocchi into the pickled small jar, and pour cold water into the jar.

Step 5: Rub the mustard tassels in salt and place the mustard tassels on top of the pimple. Then close the lid.

Marinate for about 15 days before serving.

The method of pickling mustard greens is to wash the mustard greens, dry them for later use, let them cool for a few days, collect water, put the mustard heads into a bottle and add salt, boil them in a pot, add a little salt, let them cool, pour them into a bottle, and let them cool down, so that they can be stored in a cool place outside. Dig out the mud and small hairs in the mustard gnocchi, wash the water in the mustard gnocchi with a knife, drain the water, then remove the snow fish, wash it with water, wash it with water, wash all the jars, wait for the water control of the vegetables to dry, start to put the vegetables in the jars, put a handful of salt in a layer of water lumps, and then sprinkle a handful of salt on the snow fish until the vegetables to be pickled are finished, and then press a stone on top of the vegetables. Generally speaking, ten catties of vegetables can be pickled with a catty of salt, I pickled it when it was almost dark, and waited until the next morning, the vegetables had to be poured from top to bottom, so that the dishes would come out of the water, and they would be poured every day.

If there is no spicy taste, you can eat the food in about a month or so.