How to drown mustard gnocchi, how to make mustard gnocchi

How to pickle mustard gnocchi well.

1. First of all, we will soak the mustard gnocchi in water for a while, because there is too much soil, and then wash it carefully, then shred it, drain it, and put it in a cool place to dry, you need to wait for a day.

2. Wash the raw peanuts again, put them in a pot and fry them, and then cool them for a while to remove their coating.

3. The sauce of the shepherd's cabbage gnocchi is very important, at this time, you can prepare it, pour an appropriate amount of aged vinegar into the pot, and put the shepherd's cabbage in it for constant stirring. Then add an appropriate amount of Sichuan pepper and star anise, boil it over high heat, and then put it out to cool.

4. At this time, sprinkle an appropriate amount of salt on the mustard shreds, and you need to wear gloves, because it will hurt the ** in your hands, and you need to stir constantly.

5. Finally, mix the prepared sauce with peanuts and shepherd's cabbage, stir well and put it in a jar to seal.

6. You need to keep squeezing the jars by hand, try to press them as tightly as possible, and put them in a cool place for a few days before eating.

How much salt to put in pickled mustard gnocchi.

When many people pickle the purse gnocchi again, they will ask, how much salt should be put in it? In fact, the amount of salt is related to the pickled shepherd's cabbage. If you pickle ten catties of camelina gnocchi, then put five catties of salt.

And so on, you don't have to worry about it when marinating.

When you need to be reminded here, when choosing a camellia gnocchi, choose a smaller one, which is easier to pickle and easy to taste. If it is relatively large, then when marinating, it needs to be cut, and better is to shred it, which will better absorb the flavor.

What is mustard gnocchi.

Mustard gnocchi, also known as kohlrabi, is actually a mutation of ordinary mustard greens, which grows in the soil and has a relatively round shape, similar to radish.

Mustard gnocchi is less dense, so it contains less water, and it is very rich in fiber, which can promote digestion of the stomach and intestines, so it can improve our appetite. However, it is a bit bitter on its own, so it is more suitable for pickling and has a crisp taste.

Here's a recipe for pickling mustard gnocchi, and those who like the taste of spicy mustard have no problem eating it at meals.

Mustard gnocchi, Sichuan pepper, garlic, fresh ginger, oil, edible.

Choose mustard gnocchi to be large, try to shape it well, smooth on the surface, and cut into shreds.

Silk is finished. Generally, 3 mustard gnocchi heads can be cut into a small pot, and if you can't eat it, you can give it away to taste.

Put an appropriate amount of oil, add Sichuan pepper and fry it to make it fragrant, and then add ginger and garlic and stir-fry. Don't wait a long time, you must keep the ginger and garlic fresh and crispy.

Put the shredded mustard in a hot pan for 2 minutes, and turn off the heat when the mustard shreds are slightly soft. Continue to make noise while the pot is hot, and don't fry the pimple shreds! At this time, a little mustard oil will be evaporated. Finally, add salt according to your taste (be sure to put less, this is not to make pickles).

If there are no large utensils (clay pots or enamel jars), you can divide the fried silk into a crisper and place it closed for 3 days at room temperature before eating it (add some mineral water before to keep the shredded vegetables moist). Friends who like to eat wasabi will love this dish!

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Pickled mustard gnocchi preparation steps:

Soy sauce method:1Mustard heads marinated as finished products.

Peel and wash, cut thin slices from the roots with a knife, connect the heads, put them in clean water to remove the salt, and press out the water for later use.

2.Put the soy sauce into the pot and boil, pour in the noodle sauce and stir well, after cooling, put the processed mustard vegetables into the sauce bag into the sauce jar, turn it 2 times a day, let it air once in 5 days, and it will be ready in 20 days.

Let's take a look at how to make the sauce:

Ingredients: 2000 grams of mustard greens.

Seasoning: 350 grams of refined salt, 700 grams of yellow sauce, sweet paste.

700 grams, appropriate amount of sesame oil.

Sauce mustard head preparation.

1) Clean the mustard head, put it in a jar, add it to the brine melted with 1500 grams of water and marinate it for 30 days.

2) Put the pickled mustard head into a basin of clean water and soak it for 24 hours, change the water 5 6 times, remove part of the salt, remove it, and press off part of the brine.

3) Pour the yellow sauce and sweet noodle sauce into the jar and mix evenly, add the mustard head and marinate for 1 month before eating.

4) Take out the pickled mustard head, wash off the sauce, cut it into thin strips, add sesame oil and mix well, the flavor of the food is better.

Finished dish standard. Salty, sweet, tender, ruddy in color, and fragrant sauce.

Nutritional value analysis.

This dish has the effect of promoting lung expectoration, warming and improving qi, and appetizing food.

In the first step, 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.

Method 1: (The original taste of mustard greens has a slightly unique bitter taste, you can put some very fresh soy sauce when you eat it, and the taste is better).

Ingredients: 5 kg of mustard greens.

Ingredients: 3 taels of salt, 2 taels of fine red pepper powder, 2 taels of vegetable oil, 2 taels of sugar, 2 taels of minced garlic, 3 taels of minced garlic (about 3 heads), 3 taels of white rice vinegar.

Method:1Peel 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 all the mixtures into it and mix evenly (be sure to wear disposable gloves to stir, otherwise your hands will be unbearable).

Method 2: (No bitter taste, more oily and spicy flavor).

Ingredients: 5 kg of mustard greens.

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

2.Mustard greens are shredded with a grater (coarse is best), and of course shredded by hand.

3.Put more water in the cauldron and bring to a boil, put the shredded mustard in it, mix it with chopsticks, dip it in hot water, turn off the heat immediately, and remove it immediately.

4.Place under a cold water hose and rinse for a while to allow the mustard shreds to cool completely.

5.Remove and put in a container that can drain the water to control the water.

6.While waiting, you can heat the oil and pour it on the chili noodles to make oil and spicy seeds to cool.

7.Put the spicy seeds and other ingredients into the shredded mustard greens with controlled water and mix well by hand.

Intimate nagging: the first kind of sugar is to remove some bitterness, and the second kind has no bitter taste after hot water blanching, and there is no need to put sugar;

When scalding the mustard shreds with hot water, the time must be short, turn off the heat and take them out immediately, and immediately rinse them repeatedly with cold water, so that the mixed mustard shreds will not lose their original crispness;

The mixed mustard greens can be eaten after being tasted for a day; The two kinds of mustard shredded mixed can be placed in jars and bottles.

Wait for the container to be stored in a dark place, and it will not break for several months.

Pro, the method of pickling: 1Wash the rhizomes of mustard greens (i.e., kohlrabi, commonly known as pimples in Beijing), cut off the whiskers, drain the water, put them in a jar and sprinkle a little salt, and marinate for 4 hours for later use.

2.Put the soy sauce, Sichuan pepper and all the remaining coarse salt grains in a pot and boil, until all the salt is dissolved, remove from the heat and let it cool for 3Pour the prepared soy sauce juice into the jar, cover tightly, start a few days, turn the pimple head up and down with a clean and oil-free bamboo board every day to make it marinate evenly, and then you can seal the jar mouth tightly, and you can do it after two months.

Dear, the process of making mustard gnocchi pickles marinated in soy sauce is very simple. We first put these delicious ingredients in a sealed vessel, and then add soy sauce and stir well, and the taste of this delicacy is relatively recognized.

Dear, the above is my reply to you, I hope it will help you, I wish you a happy life!

After pickling, it is salty, crisp and refreshing, with a sauce flavor and a bitter aroma unique to mustard greens in the mouth, which was my favorite when I was a child.

Ingredients: mustard head (4kg), salt 1kg, soy sauce 1kg, Sichuan pepper, seasoning.

Method steps.

1. Wash the mustard head, cut off the whiskers, drain the water, put it in a jar or jar and sprinkle a little salt, and marinate for more than 3 hours.

2. Put the soy sauce, peppercorns, spices and salt in a pot and boil for 5 minutes, turn off the heat and let cool. (When I was a child, I used large coarse salt grains to make at home, which was relatively salty).

3. Put the mustard head into the jar, pour the boiled soy sauce juice, be sure to cover it all over, cover it tightly, and it is best to seal it with plastic, which will generally change color in more than a month, and it can be practical to turn into black brown. In the past, flatbread rolls with shredded shepherd's cabbage were delicious.

At this time, the Northeast will soon enter a long winter, and it is the season of pickles again! Pickled mustard gnocchi is indispensable, stir-fried shredded pork with mustard gnocchi, or mixed with vinegar, stewed tofu with mustard greens and tassels, this is all delicious!

Ingredients: 10 kg of mustard greens, 4 kg of mustard tassels, appropriate amount of water, 750g of salt

Steps. 1. 10 pounds of mustard gnocchi.

2. Use a small brush to brush the appearance one by one.

3. Brush it up.

4. Soak in water for 1-2 days.

5. Put an appropriate amount of water in the pot, add 1 kg of salt, and bring to a boil.

6. Put the soaked mustard gnocchi into the jar and pour in the boiling salt water.

7. Rub the mustard tassels with salt, and also put one or two salts per catty.

8. After cooling, stack the mustard leaves on top and press them with stones, live together, and wait to eat!

First, marinate with salt to remove the moisture, boil the soy sauce, oil, ginger and garlic in a pot, and let it cool to soak the mustard greens in it.

First of all, let's talk about Gada salt cut into thin strips. Marinate in soy sauce. Swiss sugar with a touch of salt.

First of all, we have to prepare, the raw materials are 30 catties of camellia gnocchi, three catties of refined salt, star anise of Sichuan pepper, and an appropriate amount of ingredients.

In the first step, we first have to clean the mustard gnocchi we bought, peel off the skin, and cut the relatively large mustard gnocchi in our house in half. In the second step, we put the brushed pursed gnocchi in water and soak it for two days. This soak for two days will make the pimple more crispy, so don't marinate it directly.

The third step is to put the peppercorns and ingredients, then add salt, boil the salt, we put the peppercorns and ingredients into the pot to boil it until it boils, turn off the heat and let the boiled water cool. We use purified water to pickle mustard gnocchi, or boiled water, and let it cool before using. In the fourth step, we put the soaked pursed gnocchi into a small marinated jar and pour the cooled water into it.

Step 5: Mustard tassels, rub the mustard tassels with salt, and then put the cherry blossoms on top of the pimple. Then we close the lid. It can be eaten after about 15 days of marinating.

When you finish pickling mustard gnocchi, wait for a while and then add some vinegar to it, so that the pickled mustard gnocchi will be crispy and very tasty. It won't be bad for half a year, and it won't be that kind of rotten. Even mustard gnocchi, which you can't eat in winter, can be boiled in the spring, dried in the sun, and eaten as another pickle when the time comes.

I believe that many friends have eaten that kind of sun-dried pickle gnocchi! They will all rush to eat it, and they will not dislike it for being salty.

1. Usually pickle mustard gnocchi at home, you should buy fresh mustard gnocchi in the market, wash it with water after returning home, and then use a knife to peel off its skin, especially those uneven and unclean places, you must use a knife to eliminate it, and then cut the mustard gnocchi into four pieces on average.

2. Put the mustard gnocchi after cutting in the sun to dry, put it away when it is dry, put it directly into the jar of pickles, and then prepare an appropriate amount of pepper and dried chili pepper and garlic and ginger, wash them and control the moisture, put them in the pickle jar, then put in the appropriate amount of liquor and edible salt, and finally add the appropriate amount of cool white open, and seal and marinate it after mixing it with clean chopsticks.

The pickling method of mustard gnocchi is as follows:Materials: 10 kg of mustard gnocchi, 1000 grams of coarse salt, appropriate amount of pepper, water according to the size of the jar, 1 glass jar.

Steps: 1. Prepare ten catties of mustard gnocchi. It's okay, it's not too big or too small.

2. Dispose of the clean mustard gnocchi and dry it for later use.

3. Use special salt for pickling, so that the salted vegetables are more tolerant and not easy to deteriorate.

4. Bring the salt and a small handful of peppercorns to a boil with water, melt all the salt, turn off the heat, and cool completely.

5. Put the mustard gnocchi into the jar and add the boiled salt water. After a month of sealing and marinating, you can eat it one after another.

6. The pickled mustard gnocchi can be left for a long time without worrying about spoiling, and it can be eaten for a whole winter or even a year.