How to pickle mustard greens, how to pickle mustard greens

Prepare ingredients: mustard greens more than 3 catties, salt appropriate amount (salty amount) 1, buy back mustard water washed, close to the head of the sand must be thoroughly washed mustard wash dry water, the dried mustard greens rubbed into shreds, add salt and stir evenly to marinate for 2 hours, a pound of mustard about 20 grams of salt can be. A small amount of water will come out in the process of kneading, it doesn't matter, feel that the salt is scattered, let it stand for 10 minutes after sprinkling salt, and then knead it after the mustard greens soften slightly, take a heavy object to press the mustard greens to make it easier to get out of the water, 2. Heat oil in the pot, pour in the green onion and onion slices, star anise, cinnamon, bay leaves, peppercorns and fry the fragrance over low heat, and fry until dry and yellow.

3. Add coarse peppercorn noodles and fine peppercorn noodles to the bowl, then add thirteen spices and stir well, and pour in the hot oil for frying. 4. Squeeze out the mustard greens and put them in a pot, add 3 tablespoons of sugar and stir well, pour in the prepared oil and stir with spicy seeds, then put some liquor and put it in a sealed bottle for 2 days. 3 days is the best time to appreciate the taste, if it is stored for too long, the color will turn yellow, and the vision will be poor.

In the process of doing it again, we should pay attention to washing and drying, rubbing it with salt, putting it in the jar, adding tap water, a lot of peppercorns, star anise, ginger, and sprinkling salt. It is very delicious to pickle.

Clean mustard gnocchi head Put a big stone in the tank and press it Add 1 kg of salt to the tap water to make it salted and pour it into the tank The water should be wiped over the stone or vegetable Put it in a place where the temperature is not too high Take an oil-free chopstick and stir it every few days You can eat pickles after 2 months.

Answer: The pickling method of mustard greens is: wash the mustard greens first, dry the water, then rub the mustard greens with salt, and after wiping, they can be canned and left for seven days to eat.

Remove the roots and inedible parts of the mustard greens, wash them, control the moisture, rub the mustard greens with salt until the water comes out, take a small jar, wash them, and wipe them dry. Spread the mustard seedlings in the jar, sprinkle a layer of salt, then spread a layer of mustard field, and sprinkle another layer of salt until the mustard seedlings are pickled, and the top should be more salt, and it can be marinated for a day. Or choose a large mustard green, wash it, cut it in pairs, and dry it for a day in the sun.

Place on an oil-free paper crust and cut into small pieces. Knead the water with salt and you're done. Put it in a glass bottle and seal it inside the cap with safety film.

Wait 15 days and you can start eating. Pay attention to the knife that cuts vegetables must not have oil, and the hands must be washed clean, otherwise it will become moldy.

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; Water.

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

3. After the mustard greens are dried and wilted, you can start pickling, first take a small handful 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. Turn it over while kneading, so that the salt is kneaded in the mustard greens, and after kneading, the mustard greens are placed neatly, grasp the roots and turn them slightly, and put them in a clean small tank;

5. Put all the mustard greens in batches in a small jar in this way, cover and take them after 3 to 5 days.

Mustard greens: Mustard greens, also known as cover vegetables, are named because of their spicy smell and cherry blossoms, mainly distributed in the provinces south of the Yangtze River, which have the effect of clearing heat and detoxifying, benefiting the lungs and dissolving phlegm, reducing swelling and dissipating knots. Mustard greens can be eaten in a variety of ways, either in soup or cooked.

Efficacy and role of mustard greens:

1. Mustard contains a large amount of plant cellulose, when it enters the human body, it can promote intestinal peristalsis, reduce the time that feces stay in the human body, and can also remove various intestinal toxins and garbage;

2. Mustard greens contain natural glucose, which can be converted into mustard oil when exposed to water after entering the body, which can accelerate the digestion and absorption of food by the stomach and intestines;

3. Mustard greens also contain a natural fragrance, which can not only increase appetite, but also promote digestion, so eating more mustard greens can effectively reduce indigestion and bloating and other adverse symptoms;

4. Mustard also has the effect of diuretic cooling, because mustard contains many trace elements, such as calcium, phosphorus, iron, etc., after these substances are absorbed by the human body, they can not only diuretic cooling, but also maintain the balance of electrolytes in the human body, and have a certain preventive and relieving effect on poor urination and painful urination;

5. Mustard greens contain vitamin ingredients, which can inhibit the production of bacterial toxins, promote wound healing, improve immune function, and have the effect of detoxification and swelling.

Ingredient breakdown. Mustard greens, salt, garlic, dried red peppers.

1. Wash the mustard greens, I peeled the skin, and I can not peel it.

2. Cut into thin strips.

3. Add salt to the basin and marinate for one day to remove the water.

4. Dry the water.

5. Finely chop the garlic and chop the dried red pepper.

6. Mix well with shredded mustard greens.

7. Mix well. 8. Seal a clean, water-free and oil-free container and marinate for a few days.

9. After marinating for a few days, you can eat it, add vinegar, sesame oil, and chili rings, which is very appetizing and delicious.

Method 1

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:

1.Peel 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 two

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:

1.Peel 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 the oil and pour spicy seeds to cool.

7.Put the spicy seeds and other mixtures into the mustard shreds with controlled water and mix evenly by hand, which can be pickled, carrying the precipitation of time, retaining the umami of the ingredients, freezing the deliciousness, and satisfying your love of food. Marinating the most common ingredients to create a different taste, rejuvenating the deliciousness of the ingredients, extending their lifespan, freezing the deliciousness, making it convenient for you to eat delicious, simple life, comfortable life, start with a delicious kitchen.