How to pickle fresh mustard greens, how to pickle fresh mustard greens

Pickled mustard greens home cooking]: 8 kg of mustard greens and 500 grams of salt.

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.

1.Peel the mustard greens to remove the yellow leaves, tidy them up and soak them in water for 10 to 15 minutes before washing.

2.Wash the mustard greens, dry them, prepare a container for pickling mustard greens, and brush the small jar and basin with boiling water.

3.After the mustard greens have dried and wilted a little, you can start pickling, first take a small pinch of mustard greens and put them in a clean basin, sprinkle a handful of salt, and then press them with your hands to start kneading on the mustard greens.

4.Rub and turn over to make the salt fully knead in the mustard greens, and after kneading, arrange the mustard greens neatly, grasp the roots and turn them slightly, and put them in a clean small vat.

5.Put all the mustard greens in batches in a small jar, cover them and eat them for 3 to 5 days.

Pickling method of authentic mustard greens:Ingredients: 500 grams of mustard greens, 3 tablespoons of salt, 3 tablespoons of flavor, 3 tablespoons of vinegar, one head of garlic, a little cumin, a little Sichuan pepper, 1-2 large ingredients, an appropriate amount of chili pepper, 3 tablespoons of fine chili noodles.

Steps: 1. Wash the mustard greens, soak them overnight to remove the spicy mustard greens, cut them into thick strips, a layer of mustard greens, and a layer of salt. Kill out the moisture, about half an hour.

2. Sichuan pepper, cumin, large ingredients, stir-fry in oil to make the fragrance.

3. Chili segments, chili flakes, garlic, add raw oil semi-evenly.

<>5. Mix evenly and you can eat. If you can't finish it, seal it and marinate it for a month before eating.

Ingredients: mustard greens, onion, green onion, star anise, cinnamon, bay leaf.

Seasoning: chili powder, chili noodles, salt, sugar.

1. Prepare 5 catties of mustard gnocchi, rinse it with water first, cut off the irregular places, as well as the bottom roots, and only keep the smooth and tender parts.

2. Put it on the board to change the knife, first cut it into 3 mm slices, and then cut it into shreds obliquely, try to cut it evenly, 5 catties of mustard greens can be cut into a small pot, add 100 grams of salt, grasp and marinate for about half an hour.

3. Take advantage of the time of pickling mustard shreds, prepare the accessories, half an onion, a green onion, 2 star anise, 2 cinnamon, 3 bay leaves, all cut and put on a plate for later use.

4. Heat the oil, wait for the oil temperature to be 5 hot, then add the onion, star anise, cinnamon, bay leaves, green onions, fry on low heat, fry until the spices are browned, and then take them out and throw them away.

5. Add a spoonful of coarse chili noodles, a spoonful of fine chili noodles, and a small amount of five-spice powder to the bowl, stir evenly with chopsticks, and then use the hot oil just squeezed, pour it on the chili noodles three times, stir while pouring, and let it cool naturally after stirring.

6. At this time, the mustard greens are also pickled, forcing out a lot of water, prepare a filter cloth, grab off the excess water, put it in a bowl, add 50 grams of sugar, and the chili oil that has just been fried, and stir well.

7. The pickled mustard shreds are really very simple, they can be packed into glass jars and sealed, the loss of mustard is relatively large, and there is not much left of 5 catties of mustard shreds.

As follows:

Ingredients: 4 mustard heads.

Seasoning: Appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of vinegar, appropriate amount of chicken essence, appropriate amount of light soy sauce, appropriate amount of chopped pepper.

Preparation steps: 1. Peel the fresh mustard gnocchi and set aside.

2. Cut the mustard gnocchi into shreds and put them on a plate.

3. Add salt, light soy sauce, soy sauce, vinegar, chicken essence and chopped pepper to the mustard gnocchi shreds, and mix well.

4. The mixed mustard shreds are ready to eat immediately, but they taste better after marinating for a day.