How to pickle mustard greens, how to pickle mustard greens

Method 1. Ingredients: Mustard gnocchi.

5 catties, 150 grams of salt, 75 grams of fine red pepper powder, 100 grams of vegetable oil, 100 grams of sugar, 150 grams of minced garlic, white rice vinegar.

150. Monosodium glutamate.

50 grams. Steps:

1. Peel off the old skin of 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 dry surface, rub it into thicker wires with a silk grater, or cut it into thicker wires 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 having a raw oil smell), turn off the heat and let it cool;

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

Method two. Ingredients: mustard heads.

5000 grams, 500 grams of coarse salt.

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

Method three. Ingredients: 10 kg of mustard greens, 500 grams of salt, 150 grams of garlic, appropriate amount of monosodium glutamate, 150 grams of chili powder, 250 grams of aged vinegar, 150 grams of vegetable oil, appropriate amount of sugar.

1. Wash the mustard greens and cut them into thick strips, add 500 grams of salt and mix evenly, and marinate for more than an hour;

2. Take an empty basin, remove the mustard greens and salt, add all the seasonings and stir well;

3. After marinating for an hour, the mustard strips come out of the water, squeeze out the water and add the seasoning and mix well;

4. Seal the mixed mustard heads and store them in the refrigerator for a week.

Ready to eat!

Ingredients: mustard greens, 1 packet of salt, 1 sealed container, appropriate amount of ginger, appropriate amount of chili pepper, cool and white. Method:

1. Wash the mustard greens and dry them.

2. Boil a pot of boiled water, cool it and set it aside, wash the container and dry it for later use.

3. Put the dried mustard greens into a container and pour them into the cool boil, whichever has just been submerged. Pour in chili peppers, ginger slices, salt powder, seal the container, and marinate in a cool and dry place for a week before eating.

4. If mustard greens surface during pickling, you can turn them over with clean chopsticks.

1.Select a moderately sized fresh mustard gnocchi without insect eyes, soak the mustard gnocchi in clean water for a while, and then use a new steel wool ball to scrub the mustard gnocchi, and then use a knife to cut off the root whiskers and stem pedicles, cut the pits and dirty parts of the mustard greens with a knife, and then clean the mustard gnocchi, drain the water and set aside.

2.Use a silk grater to rub the mustard gnocchi into slightly thicker silks, not too fine, and use a knife to cut the mustard gnocchi into shreds, the taste is better, and it is easier to use a silk grater.

3.Add salt to the mustard shreds, stir evenly, marinate for 10 minutes, and marinate part of the water of the mustard gnocchi.

4.While marinating the shredded mustard greens, prepare the seasoning, cut the green onions into strips and mince the garlic.

5.Place the chili flakes, chili powder, and sesame seeds in a small stainless steel bowl and set aside.

6.Add oil to the pot and heat it, add the green onion strips, fry the scallion oil over low heat, fry the green onion strips over low heat until golden brown and slightly charred, remove the green onion strips, and turn off the heat.

7.Pour the hot scallion oil into a small pot with chili peppers in batches, stir the chili peppers with a spoon while drizzling the oil, so that the chili peppers are heated evenly, and the chili peppers are fragrant, and the chili oil is fried. Keep the oil temperature in mind and don't fry the peppers.

8.After the mustard shreds are marinated for a long time, take out the mustard shreds, put them in the gauze, tie the gauze tightly, and take out the water of the mustard shreds, without drying too dry.

9.Put the shredded mustard greens in the water, add 2 taels of white vinegar, 2 taels of sugar, 30 grams of monosodium glutamate, 2 taels of minced garlic, and fried chili oil.

10.Wear disposable gloves and toss the mustard shreds and seasoning thoroughly.

Pickling of mustard greens.

After harvesting, mustard greens are generally dried to a semi-dry state and then salted. During the pickling process, the concentration of salt is generally less than 12%, and the pickle jar must be sealed and not ventilated to prevent over-acidity. The processing method is as follows.

1.Raw material treatment Shake off the soil of the harvested raw vegetables, remove the dead yellow old leaves, cut the roots flat, and divide the length into bins. Mustard mustard, mustard mustard, broad-stemmed mustard or big-leaved mustard should also split the whole plant from the center to allow salt to enter.

Dry in the sun for 2 hours and 4 hours, preferably marinated in a jar on the same day.

2.Salting Wash and dry the vegetable jar, sprinkle a layer of salt on the bottom of the jar, and then load the jar with the roots of the raw materials facing inward, and sprinkle a layer of salt for each layer of vegetables. The amount of salt used is 6% to 14% of the raw material

For 30 days and 60 days, the salt consumption is 8% 10% in spring and 6% in winter; Stored for 90 days and 180 days, the salt consumption is 13% to 14% in spring and 8% to 10% in winter. Each layer should be compacted until it is full. Do not damage the ingredients when pressing.

When stepping on the side of the tank, and then slowly turn to the center, each layer is required to step until it is soft and ripe.

3.After the cylinder is installed, sprinkle a layer of salt on it, cover it with a clean bag, plug it tightly with a bamboo piece, and then row the "well" shaped bamboo pieces on it, and then press the big stones on the bamboo pieces, and then seal the cylinder mouth.

If the above-mentioned pickled mustard greens are processed into pieces of 3 cm or 4 cm long, they are dried until they are semi-dry and then put into the jar, compacted and sealed, and then the jar is turned upside down. In this way, even if it comes out of the altar in summer, it can remain unchanged.

As follows:

Tools Ingredients: mustard gnocchi, cutting boards and cutting boards, refined salt condiments.

Method: 1. Mustard gnocchi is a fruit and vegetable, which grows in the soil, so it should be cleaned and cut into slices with a knife.

2. It is best to make pickled vegetables into strips, so you should use a knife to cut them into even slices before cutting them with a knife.

3. When cutting pimples with a knife, the right hand and the left hand should be coordinated. This will allow it to be cut into even slices.

4. After the mustard gnocchi is cut into thin slices with a knife, cut into strips with a knife, and the strips should be thin, so it is necessary to cut them into uniform thin strips with a knife.

5. After putting the cut thin strips on a porcelain plate, put them in a leaky container and drain the water.

6. Cut the thin strips of mustard gnocchi to dry in the sun, and the dried pimple strips should be mixed with the configured refined salt condiments, and after being covered with a closed porcelain jar, they can be eaten in 10 days.

The pickling method of mustard shredded pickles is as follows:Ingredients: 3 pounds 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.

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. Put a bottle of chili powder in this side, fill it all, seal it and store it, and marinate it for more than 3 days before you can eat it.

Ingredients: 10 kg of mustard head, 50g of soybean oil, 100g of shredded ginger, 2 carrots, and an appropriate amount of Sichuan pepper.

Steps: 1. Wash and peel the mustard lumps.

2. Cut the core slices thinly and then cut them into thin strips.

3. Cut a pot of shredded mustard greens, really practice knife skills, although the cut is not too standard.

4. Finely shred two carrots.

<>6. Bottle while hot, compact, and tighten the lid with ant dismantling and plastic wrap.

7. After three or five days of silence in the shade, there is another artifact on the dining table.

The above content refers to Encyclopedia - Pickled mustard shreds.

Ingredients: 10 kg of mustard greens, 500g of refined salt, 250g of sugar (optional), 3 taels of edible oil (cooked soybean oil), 3 taels of monosodium glutamate, 1 kg of garlic, 3 taels of chili noodles, 1 kg of 100 rice vinegar.

Steps: 1. Clean the mustard gnocchi noodles and set aside.

2. Cut into thin strips.

3. The appearance of cutting and molding.

4. Add salt and stir well. (Drain the water at this time).

5. Mash the garlic (can be cut) while carrying the dried mustard shreds.

6. Finally, pour all the seasonings into the mustard greens and stir evenly.

The above content refers to Encyclopedia - Pickled mustard shreds.

Ingredients: 5000g mustard heads.

Seasoning: 750g salt to taste.

Preparation of pickled mustard chips:

1.Fresh mustard greens are washed after removing the leaves, cut into thin slices and allowed to dry the surface moisture.

2.Salt boil with 1000 grams of cold water, boil over high heat for 5 minutes, and pour into a clean jar.

3.Put the cut and washed mustard slices into the salt water, pour the jar once a day, press it with a clean stone after 7 days, and eat it in 30 days.

Summary. Hello, fresh mustard leaves pickled pickles steps. Step 1:

First peel off the crust of the mustard greens, because those potholes are hidden soil, pickled vegetables must not have soil, so they have to be peeled off, the texture of the mustard greens themselves is relatively hard, to scrub with a steel wool ball, the smooth skin does not need to be peeled, it is very delicious, go to the roots and leaves, wash and dry. We also wash and dry mustard leaves. Step 2:

10 pounds of mustard greens put a pound of salt according to the ratio of 10:1, pickled mustard greens do not need to add water, directly put the mustard greens into the pickle tank, a layer of mustard, a layer of salt, salt do not pour directly, dry pickling after 5 days of mustard water basically covers the mustard greens, add the remaining salt, so that the mustard greens will not be wrinkled, pickled mustard greens do not need to add other seasonings when they are young, you can also put some peppercorns to increase the multi-level taste, so that the pickles are more delicious. Step 3:

Pickled mustard greens should be placed outdoors in a dark and ventilated place, and turned once a month, and it doesn't matter if the weather is cold in winter.

Hello, fresh mustard leaves pickled pickles steps. The first step: first peel off the skin of the potholes of the mustard greens, because the potholes are hidden in the soil, the pickled vegetables must not have soil, so they have to be peeled off, the texture of the mustard itself is relatively hard, to scrub it with a steel wool ball, the smooth skin does not need to be peeled off, it is very delicious, go to the roots and leaves, wash and dry.

We also wash and dry mustard leaves. Step 2: 10 catties of mustard greens put a catty of salt and press 10:

1 ratio, pickled mustard greens do not need to add water, directly put the mustard greens into the pickle jar, a layer of mustard, a layer of salt, salt do not pour it directly, dry pickling after 5 days of mustard water basically covers the mustard greens, the rest of the bucket salt-resistant to add, so that the mustard will not be wrinkled, pickled mustard greens do not need to add other seasonings when they are young, you can also put some peppercorns to increase the multi-level taste, so that the pickles are more delicious. Step 3: The pickled spring mustard greens should be placed in a dark place with outdoor ventilation, and turned once a month, and it doesn't matter if the weather is cold in winter.

Warm tips, pickled mustard greens, directly salted is wrong, so you can eat it in 30 days, fresh and crisp into the taste is not bitter, the key: pickled mustard greens mainly have to be pickled thoroughly, the mustard in the mustard taste is completely volatilized before eating crisp and good base eating, if the pickling is not thorough, it is difficult to eat, the salt can not be poured at one time, it is necessary to pour it into a pure pour, the amount of salt can not be less, can not be exceeded, it is easy to spoil if it is less, and the mustard greens are easy to be pickled to shrink and become wrinkled The taste is not good.