The ingredient method of submerged mustard shreds is clearly advised

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.

Pickling method 1 of shredded mustard greens.

Preparation of ingredients. Mustard greens, dried chilies, salt, white vinegar.

Methodological steps. 1. Wash the prepared ingredients and cut the mustard greens into even strips; Dried chili peppers shredded.

2. Add more water to the pot and boil, blanch the mustard shreds in the pot, take them out after a little scalding, drain them and set aside.

3. Prepare a container with an airtight lid and put the drained mustard shreds into the container.

4. Put the dried chili shreds, salt, and white vinegar into a container, stir evenly with the mustard shreds, cover and seal, and eat them after one day.

Mustard shredded pickling method two.

Preparation of ingredients. Mustard greens, salt, garlic, chili peppers, monosodium glutamate, balsamic vinegar, sugar, salad oil.

Methodological steps. 1. Clean all the ingredients, shred the mustard greens, peel and slice the garlic, and chop the chili peppers.

2. Stir the mustard shreds, salt, garlic, chili, monosodium glutamate, balsamic vinegar and sugar evenly in proportion.

3. Start another wok, turn up the heat, pour in the salad oil, and when the temperature is 9 layers, pour it into the mixed mustard shreds.

4. Prepare an airtight container, pour the mustard shreds into it, seal it for a period of time, and take it out to eat.

Mustard shredded pickling method three.

Preparation of ingredients. Mustard greens, salt, vinegar, sugar, soy sauce, Sichuan pepper, star anise, green onion.

Methodological steps. 1. Clean all the ingredients, cut the mustard greens into thin strips, dry them in water, and cut the green onions into shreds.

2. Cut the sugar, put the salt, soy sauce, vinegar and sugar into the mustard shreds and stir evenly.

3. Prepare a sealed container, put the mixed mustard shreds into the container, add star anise, Sichuan pepper, and green onion white to seal and marinate for 2-3 days, and then you can open and eat.

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.

1. Method 1: 10 kg of mustard greens, 500 grams of salt, 200 grams of liquor, and sugar.

350 grams, 2000 grams of soy sauce, 250 grams of shredded ginger, 750 grams of raw peanuts, 200 grams of garlic slices, monosodium glutamate.

100 grams, 250 grams of dried chili peppers, appropriate amount of Sichuan pepper, appropriate amount of large ingredients. Steps: Wash the mustard greens and shred them to dry, usually for one day.

Slice the dried chili peppers. Mix the shredded mustard greens with salt, sugar, ginger, raw peanuts, garlic slices, monosodium glutamate, dried chili, Sichuan pepper, and ingredients, then put them in a container and compact, pour in white wine and soy sauce to cover the mustard shreds. Cover and seal and store in a cool, ventilated place or refrigerator.

2. Method 2: 10 catties of mustard greens, 8 taels of salt, 3 taels of oil, 3 taels of sugar, 1 tael of chili powder, 1 kg of thick garlic slices, half a catty of vinegar, and 2 taels of monosodium glutamate. Steps:

Wash the mustard greens, shred and let them dry. Bring the oil to a boil, cool it slightly and add the sesame seeds and paprika. Mix all seasonings with the mustard shreds.

Compact in glass bottles and refrigerate in a cool, ventilated place or refrigerator.

3. Method 3: 10 kg of mustard greens, 400 grams of salt, 500 grams of garlic, 250 grams of sugar, 150 grams of monosodium glutamate, 1 bottle of aged vinegar, 50 grams of chili powder, and 150 grams of oil. Steps:

Wash and peel the mustard greens and cut into shreds. Soak the shredded mustard greens in water. Add 350 grams of salt to the soaked mustard greens and let them sit for a day.

Pour the oil into a pan and stir with a spoon after it is hot. Cut the garlic into slices. Put the mustard shreds into a container after controlling the water, mix well with other seasonings, and store them in a cool place.

Summary. Hello, about the question you raised, I have done to understand, dear, is like this oh:

You cut the mustard greens into thin strips and let them dry until they are waterless. Salt, soy sauce and vinegar are saccharified, then mixed with dried mustard shreds, with star anise, Sichuan pepper, and green onion white until sealed and easy to marinate for 2-3 days!

A complete collection of ingredients for shredded mustard greens.

Hello, about the question you raised, I have done an understanding with the hand sutra, dear, it is like this: you cut the mustard draft into thin strips, and then dry it until it is waterless. Put salt, soy sauce and vinegar, saccharify, then mix with dried mustard shreds, with star anise, Sichuan pepper, and green onion white until sealed and easy to marinate for 2-3 days!

The ingredients are prepared as follows: mustard greens, 5 catties of vinegar, an appropriate amount of green onion, a few salts, 300 grams of sugar, an appropriate amount of soy sauce, an appropriate amount of Sichuan pepper, and a few star anise.

The ingredients are prepared as follows: mustard greens, 5 catties of vinegar, an appropriate amount of green onions, a certain amount of salt, 300 grams of sugar, an appropriate amount of soy sauce, an appropriate amount of Sichuan pepper, a certain amount of star anise.

When it comes to pickled mustard greens, I believe everyone is familiar with them. It can be said that the taste of mustard shredded pickled mainly lies in the seasoning formula added during the pickling process. Due to the wide distribution of mustard gnocchi, the taste of mustard gnocchi varies according to the customs and eating habits of different regions.

Different people have their own different preferences for condiments. Let's take a look at some common pickling recipes.

1. After processing, add aged vinegar, an appropriate amount of sugar and fresh peanuts to the mustard shreds, of which the amount of vinegar is more. There can be no oil star in the pickling process, and it can be eaten after seven or eight days of pickling. The taste is sweet and sour and spicy, and the taste is more intense.

2. After washing and shredding the mustard greens, add the juice boiled by ginger slices, peppercorns, fennel, cloves, orange peel and ingredients and stir well, the ratio is 1:3. However, this practice is generally factory packaging and is not suitable for home production.

3. After the oil is heated and slightly cooled, add sesame seeds and chili powder, stir with salt, sugar, garlic slices, vinegar and monosodium glutamate, and then stir with shredded mustard greens after shredding and removing water.

4. Add a little water to the soy sauce, bring to a boil and let cool. After cooling, mix well with shredded mustard greens, dried chili peppers and sugar. This method of making is mainly salty and sweet, and it is very appetizing.

Raw material recipe: 500 grams of salted mustard cabbage, 25 grams of soy sauce, 10 grams of sugar, 25 grams of sesame seeds, 10 grams of five-spice powder, 10 grams of cooking wine, 5 grams of monosodium glutamate, 5 grams of chili powder.

How to make:1Cut the salted mustard heads into shreds with a knife, soak them in cold water for 4 to 5 hours, remove them and squeeze out the water.

2.Put sesame seeds in a wok on the heat, stir-fry the sesame seeds until fragrant, pour them onto a cutting board and press them into powder.

3.Stir together sesame powder, soy sauce, sugar, five-spice powder, cooking wine, monosodium glutamate, chili powder and shredded mustard greens and serve.