How to pickle mustard gnocchi pickles, how to pickle mustard gnocchi pickles

Raw materials: 30 kg of mustard gnocchi, 3 kg of refined salt, appropriate amount of pepper and large ingredients.

Preparation: 1. Wash and peel off the skin of the mustard gnocchi you bought, and the larger mustard gnocchi can be cut in half.

2. If you want to use Sichuan pepper and ingredients, boil the pepper and ingredients with an appropriate amount of water before preparing to add water, and let it cool for later use. If you don't use pepper and ingredients, you can use clean water directly, but it is best not to use tap water, because the tap water in China does not meet the standard for direct drinking.

Pickling method of Northeast mustard gnocchi one.

Soak the treated mustard gnocchi in water for two days, change the water two or three times in the middle, and then take it out and put it directly into the pickle jar, put a layer of mustard gnocchi and sprinkle a layer of salt evenly, and sprinkle a layer of salt evenly on the top after all the placement.

After two days of pickling, fill the pickle jar with water, press a clean stone and other heavy objects, and cover it slightly to prevent dust from falling in.

Pickling method of Northeast mustard gnocchi two.

Put the treated mustard gnocchi in a clean large basin, sprinkle salt and mix well and marinate for four or five days, marinate until the mustard gnocchi comes out of the water, and then put it into the pickle jar, then fill the jar with water and press a heavy object, cover it to prevent ash from falling in.

2. Pickled mustard gnocchi is different from pickled Northeast sauerkraut, and the pickled mustard must be salted with a lot of salt, and then soaked in water to remove the excess salty taste when eating.

3. Mustard gnocchi can be eaten after pickling for about a month, and when it comes to spring, you can also take out the pickled mustard gnocchi and dry it, so that it will not be spoiled if it is stored for a year or two, and then soak it with water when eating.

Preparation of pickled mustard gnocchi:

Spare ingredients: 10 kg of mustard gnocchi, 1 bag of coarse salt, appropriate amount of Sichuan pepper, appropriate amount of water;

Production process: In the first step, prepare an appropriate amount of mustard gnocchi, treat it in advance, and cut off the older parts, wash them, and put them on the balcony to dry the surface of the water to ensure that there is no raw water;

The second step is to prepare a coarse-grained salt specially made for pickles, put a whole bag of salt into the pot, add a handful of peppercorns, and add an appropriate amount of water at the same time, start to boil until it boils, and turn off the heat after seeing that the salt is completely melted in the pot;

The third step is to dry until it is completely cooled, prepare a container to hold mustard gnocchi, sterilize it in advance, and ensure that it is waterless and oil-free, and put the mustard gnocchi with dry water control into the container;

Fourth, at the same time, pour in the pre-boiled and cooled pepper brine, the dosage should not exceed the mustard gnocchi, and after all of them are placed, add a lid and put it in a cool and dry place;

The fifth step, pickled for almost a month, mustard gnocchi can be eaten, remember to use waterless and oil-free chopsticks to pick it up, and the rest continue to be sealed and preserved, and eat as you go.

Cooking Tips:

After the mustard gnocchi is washed, it must be ensured that there is no raw water on the surface, and the whole process of making it does not come into contact with oil, so that the mustard gnocchi will be stored for a longer time, and the container containing the mustard gnocchi should also remember to be waterless and oil-free to prevent deterioration and mildew;

1.When buying mustard greens, you should choose mustard greens with smooth surface and no too many ditches and bumps, otherwise it is not easy to clean when cleaning, and the mustard greens you bought back are carefully scrubbed clean with an iron wipe, and the places where you can't wipe the cracks should be cut off with a knife, otherwise, the sediment in the gaps is not clean, and when you eat a mouthful of mustard greens and a mouthful of sand, it will affect the taste.

When washing mustard greens, do not cut off the mustard leaves, so that they can be hung for a while.

2.After cleaning, do not add salt directly, we all know that no matter what pickled vegetables are waterless and oil-free, so that the pickled vegetables will be preserved for a longer time, so we must first hang the cleaned mustard greens upside down on a cool hanger for a day to completely dry the moisture on its surface.

3.Dry mustard greens with a polishing board to rub into fine shreds, do not cut off the mustard leaves before wiping, so that when wiping the silk, you can just hold the mustard leaves to prevent wiping your hands, after the mustard pimples are rubbed into shreds, then cut the remaining mustard leaves into segments about 3 cm long.

4.Put the rubbed mustard shreds and cut mustard stalks into a large basin together, then add an appropriate amount of salt, and then rub vigorously with both hands, just like we usually wash clothes, about 20 minutes or so, the mustard shreds and mustard stalks will become soft, and a hard squeeze can squeeze out the juice, then it's OK.

5.Knead the mustard shreds until they become soft into a waterless and oil-free jar, sprinkle a layer of salt on each layer of mustard shreds, I am 8 catties of mustard greens, add a total of 500 grams of salt, pickled mustard greens do not have to be afraid of adding more salt, when we eat it will be soaked and cleaned, the taste will be reduced a lot.

After all the shredded mustard greens are put into the jar, the marinated juice is poured in together, and finally a layer of salt is sprinkled on top to cover the top, then the lid is closed, and it is stored in a cool place, and it can be eaten after two weeks.

The steps for pickling mustard gnocchi pickles are as follows:

Ingredients: 10 kg of mustard gnocchi, 1 bag of coarse salt, appropriate amount of Sichuan pepper, appropriate amount of water;

The first step is to prepare an appropriate amount of mustard gnocchi, clean it in advance, cut off the older parts, wash it, and put it on the balcony to dry the surface moisture to ensure that there is no raw water;

The second step is to prepare a coarse-grained salt specially made for pickles, put a whole bag of salt into the pot, add a handful of peppercorns, and add an appropriate amount of water at the same time, start to boil until it boils, and turn off the heat after seeing that the salt is completely melted in the pot;

The third step is to dry until it is completely cooled, prepare a container to hold mustard gnocchi, sterilize it in advance, and ensure that it is waterless and oil-free, and put the mustard gnocchi with dry water control into the container;

Fourth, at the same time, pour in the pre-boiled and cooled pepper brine, the dosage should not exceed the mustard gnocchi, and after all of them are placed, add a lid and put it in a cool and dry place;

The fifth step, pickled for almost a month, mustard gnocchi can be eaten, remember to use waterless and oil-free chopsticks to pick it up, and the rest continue to be sealed and preserved, and eat as you go.

1. Peel off the old skin of the mustard gnocchi, wash it, cut it into two halves or three petals and put it in a basin, soak it in cold water for 1 to 2 days, and change the water once in the middle.

2. Remove the soaked mustard gnocchi to control the moisture on the surface of the dry, and rub it into thicker shreds with a silk grater, or cut into coarse shreds with a knife.

3. After the vegetable oil is boiled in a pot until there is a slight green smoke (in order to prevent the vegetable oil from smelling of raw oil), turn off the heat and let it cool.

4. Pour the shredded mustard gnocchi and all the seasonings into the pot, wear disposable gloves and mix evenly.

Today, I will share with you the pickling method of mustard gnocchi, I hope you can like it and pickle good mustard pickles.

Ingredients: mustard gnocchi, salt, star anise, bay leaves, cinnamon, Sichuan pepper, pickling method.

Use freshly picked mustard gnocchi, cut off the leaves and then cut off the roots, wash twice with water, rinse and control the water.

Then find a large jar or large urn, clean it the same, put it in a ventilated place, and air dry the water.

Then find a thick piece of bluestone that is smaller than the mouth of the jar or urn where pickled mustard greens are pickled, rinse it with clean water, and stand upright to control the moisture.

Then place the mustard gnocchi with controlled moisture control and place it in a pickled jar.

Sprinkle two handfuls of salt, grab it with your hands and sprinkle it evenly on the mustard gnocchi, then put a layer of mustard gnocchi, and then sprinkle with salt; Add the mustard gnocchi and sprinkle with salt. And so on, put all the mustard gnocchi in a pickled jar or urn.

Boil the water, after the water boils, put the star anise cinnamon bay leaf pepper into the pot for boiling, boil for about 30 minutes, the star anise cinnamon bay leaf can be used in the original shape without excessive intervention, crush or break.

After 30 minutes, put the boiled condiment soup out and let it cool, and when it is completely cooled to room temperature, you can pour the whole pot into the jar of pickled mustard gnocchi, and the seasoning soup must not be over the mustard gnocchi.

Then take out the thick bluestone that has controlled the moisture, press it tightly on the top of the jar, be sure to compact the jar, and completely soak the bluestone into the condiment soup.

Then put a lid on the jar for pickling mustard gnocchi or cover the urn with bluestone slabs.

In this way, pickling for half a month, you can try whether it has been pickled thoroughly, whether it can be eaten, generally pickled at room temperature for 15 days, basically mustard gnocchi can be completely submerged into the flavor, and you can take it out and eat.

This is the most common practice of pickling mustard gnocchi in the countryside on the Weibei Plateau, mustard gnocchi is pickled together with white radish, carrot, amaranth, celery, cabbage, cabbage, pickled together, cut into shreds, take hot oil and stir evenly before eating, whether it is eaten with steamed buns or mixed noodles to eat.

Raw materials: 30 kg of mustard gnocchi, 3 kg of salt, pepper and star anise.

Prepare in advance:1Wash and peel off the skin of the mustard gnocchi you bought, and the larger mustard gnocchi can be cut into two pieces.

2.If you want to use pepper and star anise, boil the pepper and star anise with appropriate cold water and let it cool before preparing the water in advance. If you do not use pepper and star anise, you should immediately use clean cold water, but it is better not to use drinking water, because in our country drinking water does not meet the standards for immediate consumption.

Pickling method 1:

Soak the solved mustard gnocchi in small water for two days, change it to cold water two or three times in the middle, and then take it out and put it into the pickled cabbage jar immediately, put a layer of mustard gnocchi and sprinkle a layer of salt evenly on it, and sprinkle a layer of salt on the top evenly after all the finishing.

After two days of pickling, fill the pickled cabbage jar with water, then press clean stones and other hanging objects, and cover it slightly to prevent dust from falling in, and it is considered to be completed.

The pickling method of mustard gnocchi in the Northeast is two.

Put the solved mustard gnocchi into a clean small basin, add salt and stir and marinate for four or five days, marinate until the mustard gnocchi water is out of the water, and then put it into the pickled cabbage jar, and then fill the jar with water and press the hanging object, cover it with anti-ash and fall in.

Supplements show that: 1. The amount of sesame pepper and star anise can be used as you like, or you don't need sesame pepper and star anise, and you can only salt-pickle mustard gnocchi.

2. Pickled mustard knots are different from pickled Northeast sauerkraut, and the pickled mustard must be salted a lot, and then replaced with a small water bubble to remove the unnecessary salt taste.

3. Mustard gnocchi can be eaten after pickling for about a month, and the pickled mustard gnocchi can be taken down and dried until early spring, so that it is not easy to damage when stored for one or two years, and then soaked in small water in the case of eating.

Frequently asked questions. The temperature in the area where the pickle jar is placed is not suitable for too high.

There are many ways to make pickled mustard gnocchi pickles, and the taste and texture of the pickles will also vary, so here is a brief introduction to one pickling method.

Ingredients: 5000 grams of mustard heads, 500 grams of coarse salt.

Method: 1. Cut off the roots of the mustard head, wash it, and control the moisture;

2. 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);

3. A few days before pickling, turn once a day, and every 3 days after a week, and marinate for about a month.

2Can pickled pickles be packed in plastic utensils.

It is not recommended to use plastic products, and it is generally better to use pottery, porcelain or glassware for pickling.

Pickling pickled vegetables with ordinary plastic products is harmful to the human body, and pickled pickles with food-grade plastic products is harmless to the human body. If it is not possible to distinguish it well, it is recommended that it is better to use ceramic or glassware.

3. What are the precautions for eating mustard gnocchi pickles.

The nitrite contained in pickle gnocchi has a great impact on a person's health, so it is necessary to pay attention to reducing its content.

The nitrite content of pickle gnocchi is not high within 2 days of pickling, but the nitrite content reaches its peak on the 3rd to 8th day, begins to decline after the 9th day, and basically disappears after 20 days. Therefore, pickled pickle gnocchi is generally shorter within 2 days, and the long one should be marinated for a month before eating.

When eating and changing vegetables, it is necessary to carry out manual detoxification. After pickling into pickle gnocchi, it can be boiled in water for 2 minutes or sunshine for 30 minutes, or washed with hot water before eating, which can reduce the residual nitrite in the pickles to a certain extent.

1 6 step by step reading.

Fix the fresh mustard gnocchi, remove the hair, remove the leaves, dirt, and wash it.

2 6 Put the washed mustard greens into a large vat, do not fill it too full, and it is advisable to be 20 cm away from the mouth of the jar to facilitate stirring.

3 6 Add drinking water, 10 cm of mustard greens, add kilograms of salt.

4 6 Stir with a clean wooden stick to dissolve the salt, and then put it in a cool place indoors.

5 6 often stir with a wooden stick, it is best to stir once a day, after about a month, there will be a sour taste in the tank, then add 1 kg of edible salt. Continue to stir daily.

Taste the acidity of the pickles often when stirring, and add salt when you think it is delicious. Don't add too much salt each time until the taste is right.

6 6 In this way, a jar of pickle gnocchi will be pickled, and if there is a spicy taste, it is because the pickling time is short, and it will be fine to marinate for a few more days.