The practice of mustard gnocchi pickles

Ingredient recipe: mustard head.

1 kg of radish 200 300 g Preparation method: 1Ingredients: Pick fresh and insect-free mustard heads, remove roots, whiskers and stems, wash them, and cut them into diamond-shaped pieces 2 3 mm thick. Then ask for a fresh and bran-free turnip.

Remove the roots, whiskers, pedicles, and stems, wash them, and rub them into fine filaments. 2.Cooked:

Put the mustard cubes into an aluminum pot, add water until the mustard cubes are submerged, do not cover the pot, and cook over high heat until the vegetable cubes are slightly rotten. 3.Simmer:

Take a clean and tightly sealed jar, put half of the shredded radish on the bottom of the jar, and then put the boiled mustard cubes into the jar while it is hot, sprinkle the other half of the shredded radish on it, quickly seal the mouth of the jar, and let the temperature in the jar slowly drop down. In winter, if the room temperature is too low, you can wrap a small quilt properly and wait for it to cool before eating. When eating, it can be poured with sesame oil and vinegar, its taste is sour, spicy, fresh, fragrant, its color is red and white, and it is very tempting to appetite.

Precautions: The unique flavor of this dish is the spicy nose. If you don't know the trick, the spicy dishes you make will not have a strong spicy taste.

When cooking mustard greens, do not cover the pot, otherwise, not only will the mustard greens lose all the spiciness, but also have a bitter taste. When the mustard greens are put into the jar, they must be filled while they are hot, and the mouth should be sealed immediately so that the temperature in the jar will slowly drop. Here's the trick to making spicy dishes.

In addition, when opening the altar to take vegetables, it should not be stained with oil, otherwise it is easy to become moldy. The number of times the altar should not be opened, so as not to run away from the spicy taste.

If it is sun-dried, if it is in the fighting, it can be taken out wholely, and the sugarcane should not be soaked and steamed in water, and then used in oil.

Ingredients: 50 grams of dried vegetables, 100 grams of flour, 50 grams of carrots.

Excipients: appropriate amount of chicken essence, appropriate amount of chives.

The home-cooked recipe for boiled pickle gnocchi:

1. Peel the carrots and cut them into thick strips.

2. Put the plum vegetables in an appropriate amount of cold water and cook for five minutes.

3. Then add the carrot strips and cook for 2 minutes. As shown in the figure below:

4. Add the flour to an appropriate amount of cold water and mix it into a non-granular paste.

5. Then prepare a pot of hot water and add a spoonful of batter with a spoon.

6. Add all the batter to the pot and bring to a boil. As shown in the figure below:

7. Then add it to the pot with plum vegetable soup, sprinkle some chives and start the pot.

[Ingredients]: mustard gnocchi, refined salt, monosodium glutamate, white sesame seeds, chili noodles, soybean oil (fried and cooled before use), balsamic vinegar. Honorable Bush

Production process: Zheng Bi]:

1. First of all, clean the mustard gnocchi dug up in the ground, then cut off their skin (or keep it directly), and then rub them into filaments and put them in a pot for later use.

2. Then, pour an appropriate amount of salt into the basin (under normal circumstances, 10 catties of mustard gnocchi, put 1 catty of refined salt), mix them thoroughly, put them aside to marinate for 6-8 hours, and wait for the juice to be fully secreted ((assist the weight to crush or directly dry them)), and then pour out all the residual water inside.

3. After the mustard gnocchi is dried and the moisture is controlled, add 3 taels of chili noodles (the amount is subject to 10 catties, if there is no special instructions below, other auxiliary materials will be added to this standard), 3 taels of soybean oil (fried and cooled), 3 taels of white sesame seeds, 2 taels of monosodium glutamate (MSG).

4. Finally, take half a pound of balsamic vinegar, knead it evenly with Qing potatoes, you can store it in a container to be sealed, if the amount is relatively large, some choose traditional wine jars, or glassware, and then store it in a cool and ventilated place, after 2-3 months, you can take it out and eat, characterized by a fresh and crisp taste, sour and spicy taste.

First, the wild let the selection of mustard heads.

When we pickle mustard gnocchi, we first choose fresh mustard heads. It is best to choose mustard head with stems and whiskers, a large round one, smooth skin without scars, and there is no too much unevenness, and the mustard head flesh should be solid, no decentralization, and no fibrous roots, which is the high-quality mustard head, which is the most suitable for making pickles.

Second, the process of pickling mustard gnocchi.

1.Prepare the ingredients.

10 kg of mustard head, 1 kg of coarse salt, kg of refined salt, kg of sugar, 200 grams of light soy sauce, 100 grams of Sichuan peppercorns, 30 grams of large material, 6 kg of water.

2.Handle the mustard heads.

Peel off the skin and roots of the fresh mustard head you bought, then clean it, control the moisture, put it into the oil-free **, pour in refined salt and water that has not passed the mustard head, soak it for 24 hours, and then remove the moisture on the surface to control the dryness again.

Note that when cleaning mustard heads, you must pay attention to the cleanliness of the container, and there can be no oil stains, because mustard gnocchi is easy to spoil when it touches the oil stains. The mustard heads are soaked in salted water for 24 hours, and after pickling, they are particularly crispy. After the soaked mustard head is removed, the surface moisture should be controlled to dry, so that it is not easy to spoil.

3.The curing process.

1）.Clean the jar or basin to be pickled, then mix the sugar and the remaining coarse salt, stir well, and everything is ready. Note that the jar or basin used for marinating must be waterless and oil-free, and disinfected and clean.

2）.Then put the mustard gnocchi that controls the moisture on the surface into the tank, put a layer of mustard head and sprinkle a layer of salt and sugar, and then put a layer of sugar and salt on the stack, after the stacking is completed, remember to sprinkle sugar and salt on the top, and then put it in a cool and dark place to marinate for about 5 days, so that the mustard gnocchi pickles out of the water.

3）.Use an oil-free pot, pour 6 catties of water, put in light soy sauce, Sichuan pepper, and ingredients, boil the water over high heat, turn to medium heat and continue to cook for 10 minutes, then turn off the heat, let cool and set aside. Mustard gnocchi will come out of the water in the first 5 days of pickling, so 6 catties of water is enough.

4）.Pour the cooled water into the mustard gnocchi that has been marinated for 5 days, the water should not pass the mustard gnocchi, then seal the mouth of the tank, and continue to put it in a cool, dry and dark place to marinate for about 30 days before eating. In the first 5 days of pickling, just slide and move the pimples in the jar once a day, so that the mustard gnocchi is more flavorful.

Ingredients: 50 grams of dried vegetables, 100 grams of flour, 50 grams of carrots.

Excipients: appropriate amount of chicken essence, appropriate amount of chives.

The home-cooked recipe for boiled pickle gnocchi:

1. Peel the carrots and cut them into thick strips.

2. Put the plum vegetables in an appropriate amount of cold water and cook for five minutes.

3. Then add the carrot strips and cook for 2 minutes.

4. Add the flour to an appropriate amount of cold water and mix it into a non-granular paste.

5. Then prepare a pot of hot water and add a spoonful of batter with a spoon.

6. Add all the batter to the pot and bring to a boil.

7. Then add it to the pot with plum vegetable soup, sprinkle some chives and then start the pot.

8. Done.