How to pickle mustard greens is crispy and delicious, and how to pickle mustard greens is delicious

Teach you to pickle mustard greens at home, crisp and crisp without choking, pickled for 30 days to eat, the method is super simple, mustard is a good thing in our hometown, the red pickles made after drying mustard greens are local specialty snacks, especially under the rice, the taste is fragrant, the ** of red pickles is 18 yuan a catty, today I learn to pickle mustard greens, you can eat for a year is not bad. This mustard is planted by my mother herself, if you go to the market to buy it, it is not expensive 5 cents a catty, this is 20 catties of mustard greens, pickled mustard greens are mainly 3 steps.

Step 1: first peel off the skin of the mustard potholes, 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. I spread the leaves on a table and used an electric fan to help dry them. Otherwise, it will dry too slowly, and I will worry about getting dirty when I put it outside.

Step 2: 10 catties of mustard greens put a pound of salt according to the ratio of 10:1, this experience is pickled for many years of the fourth aunt told me, in the past, my pickles were given by the fourth aunt, 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 will not be wrinkled, pickled mustard greens do not need to add other seasonings when they were young, You can also put some peppercorns to increase the multi-layered taste and make the pickles more delicious.

Step 3: Pickled mustard greens should be placed in a dark place with outdoor ventilation, turn once a month, it doesn't matter if the weather is cold in winter, it doesn't matter if you don't turn in winter, you need to turn it often in summer, the picture above is pickled for a month, you can eat it at this time, we generally pickle it in autumn and winter, take it out and eat it in spring, cut it into shreds and add green onions, the taste is very fresh, sesame oil, cold dressing, appetizer rice. If you pickle a lot, you will cut the mustard greens into shreds or thin slices, dry them before summer and put them away, and you can steam them in autumn and winter, or fry the shredded pork is very fragrant.

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 point: pickled mustard greens mainly have to be pickled thoroughly, the mustard taste in the mustard greens is completely volatilized before it is crisp and delicious, if the pickling is not thorough, it is difficult to eat, the salt can not be poured at one time, it must be poured in parts, the amount of salt can not be less, can not be exceeded, less is easy to spoil, and the mustard greens are easy to be pickled to shrink and wrinkle The taste is not good.

1. Wash the vegetables, preferably with a brush.

2. Use a knife to remove the uneven pimples.

3. Add salt and a little vinegar and knead well.

4. Put it in a sealed bottle, close the cap tightly, and the marinating will be completed after a week.

Pickled mustard greens are delicious and crispy:Ingredients: mustard heads.

11 pieces, 50 grams of white wine, 5 tablespoons dark soy sauce, half a lemon.

Excipients: pickled salt, salted salt.

Steps: 1. Wash the mustard head and control the moisture.

2. Cut off the bottom root and clean it up, without whiskers or the like, so as not to make the soup turbid when marinating.

3. After everything is cleaned up, prepare all the ingredients.

4. Divide each mustard head into 4 parts, and then put it into a bottle or jar that has been sterilized with boiling water, and the bottle must be free of oil and raw water, and filled with the mustard head that has been cut.

5. Put pickled salt in the water.

6. After the water boils, pour in 5 tablespoons of dark soy sauce.

7. After the juice is thoroughly cooled, pour in the liquor.

8. Squeeze in half a lemon juice.

Mix well. <>

9. Finally, pour all the mixed sauce into the bottle in step 4.

10. Cover the bottle with a small bowl and open it cold.

Water is poured into the sealing tank for a better seal, and it is marinated for about a month before it is ready to eat.

Hello, pickled mustard greens are delicious and crispy to pickle, the method is as follows1Wash the mustard head and dry the water 2Cut off the base root and clean it up, don't have a buddy or stupid beard, so as not to make the soup cloudy when marinating3

After all the ingredients are cleaned up, prepare all the ingredients4Divide each mustard head into 4 parts, after that, put it in a bottle or jar that has been sterilized with boiling water, the bottle must be free of oil and raw water, and fill the mustard head that has been cut 5Put marinated salt in the water, pour in 5 tablespoons of dark soy sauce after the water boils6

After the juice is thoroughly cooled, pour in the liquor, squeeze in half a lemon juice, and mix evenly 7Finally, pour all the mixed juice into the bottle 8Cover the bottle with a small bowl, pour cold boiled water into the sealing groove to better seal, marinate for about a month, and then eat.

The method of pickling the mustard shreds is as follows:Ingredients: 4 mustard greens, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of chili pepper.

1. Soak the mustard greens for a while and wash them, and peel off the dirty skin.

<>2. Brush the small jar of mustard greens with dish soap and wipe dry.

3. Prepare the dried chili peppers and Sichuan peppercorns, and cut the mustard greens into thin strips.

<>4. Brush the pot with dish soap, wipe dry, a little oil can not be wet, turn on low heat to heat the pot, put the mustard shreds in and stir-fry.

5. Stir-fry over low heat for a while, add salt, peppercorns and red pepper.

6. Stir-fry a few times, turn off the heat, and use chopsticks to clip the mustard shreds into the jar.

7. Cover the jar and cover it for a day to eat.

8. When eating, use chopsticks to put on a plate and stir with some sesame oil.

Ingredients: 5 kg of mustard greens, a large bucket of extremely fresh flavor, 200 grams of salt, 200 grams of sugar, a green onion, a section of ginger, a head of garlic, a number of dried chili peppers, a number of fresh chili peppers, and a few large ingredients.

Steps: 1. Wash the mustard greens and cut them into small pieces to dry.

2. Cut the green onion into sections, ginger slices, fresh chili peppers, and put all these sugar and salt accessories into the utensils.

3. Add salt and sugar to dissolve.

4. Put in mustard greens, marinate for a week and eat.

Mustard pickling precautions

1. Fresh seasonal mustard greens should be used when pickling, and the flesh of the petiole should not be aged. At the same time, the old roots and yellow leaves of fresh mustard greens should be removed. Mustard greens should be washed and thoroughly dried before pickling.

2. Because mustard gnocchi itself will have some unique bitter taste, if it is not handled properly, the pickled finished product will also be bitter. So the process of removing the bitterness is also essential. You can add some edible alkali during the pickling process to remove the bitterness, or mix it with condiments such as granulated sugar to avoid adding too much salt.

If it is just a simple pickling at home, you can wash and peel it and put it in a basin and soak it in cold water for a period of time, changing the water several times in the process. Or shred the mustard greens and simmer them in a pot for 1 minute or cook them in the pot.

The above content refers to Encyclopedia - Mustard Greens.

Ingredients: 10 kg of cabbage, 1 kg of salt, 100 grams of chili noodles, 20 grams of Sichuan pepper powder, 15 grams of five-spice powder, 10 grams of Sichuan pepper powder, half a bottle of liquor.

Method:1Wash the heads and cut them into thick strips.

2.Put the shredded vegetables in the pickle jar, one layer of shredded vegetables and one layer of salt, and press the top with a clean stone. (Half of the salt is used for this step).

3.After 1 night, we will find that the shredded vegetables are sinking, so we will pour out the water from the pickle.

4.Repeat this twice, pour out the marinated water, and drain the water in the shredded vegetables.

5.Put the shredded vegetables in a pot, add the chili flakes, Sichuan pepper powder, five-spice powder and pepper, add the remaining half of the salt and white wine, and stir well.

6.Put the mixed shredded vegetables into the jar again, seal and store them, and let them open for 1 month.

The pickled pickles are crystal clear and look very attractive. Take a bite of the pickles, which are crispy and refreshing, and the spicy flavor soaks through the shredded mustard, with the mellow aroma of the sake flavor, and it tastes very delicious. A little when making noodles with delicious shredded mustard and a little when stir-frying can enhance the taste of the meal.

Ingredients: mustard, salt, peppercorns, paprika, licorice.

Method: 1. Material selection: High-quality freshly mustarded vegetables should be tender, round, solid, with thin rhizomes and no need to scrape and cut. Generally, the moss is extracted at the beginning of the mustard, but it is advisable to harvest it when the moss is less than 3 cm long. The mustard after harvesting must be processed in a timely manner.

2. Tread vegetables: The first tread vegetables pickled at the first time, because the fresh vegetables are tender and crispy, they must be stepped lightly and diligently until the dishes turn dark green and the salt dissolves. The second and third treading dishes are carried out at the top circumference and the second course of pickling, respectively.

At this time, you should step on it and step on it violently, and step on the vegetables thoroughly, otherwise it will be quite difficult to squeeze the chimney, and eventually it will be too high due to the water content. It will affect the quality of mustard and even spoil.

3. Salt discharge: Zhejiang mustard adopts salt dehydration method, and the discharge of brine is mainly in the process of hoarding and pressing. The hoarding is carried out by marinating for about 48 hours in the first course.

The high temperature can be appropriately advanced, but not less than 36 hours, and the low temperature should not exceed 72 hours. When hoarding, the vegetable pieces are washed in the original brine and then fished into the hoard, so that they can be washed, hoarded, and trampled on at the same time, and stepped on the layers thoroughly, and pressurized the stone. The weight of the mustard after hoarding is 50 54% of the original weight, which should be low and not high.

4. The second pickling: add 7 kg of salt to every 100 kg of cabbage, of which 3 4 kg is left as salt for the tank surface, with the pickling, step evenly, step tightly, press the stone after pickling, and suddenly expose the cabbage, until the salt penetration of the cabbage head (about 15 days), no white heart. During the pickling period, the white flowers floating on the marinade must be removed at any time, and if the brine is found to be turbid, salt should be added or turned over in time.

5. Pressing: The pickled cabbage head is washed out of the tank in the vegetable marinade, and then the mustard is trimmed and graded. Mustard is pressed by wood or machine, and the vegetable brine is discharged, and it is advisable to squeeze 100 kg per 380 kg, and the discount rate is too high to affect the preservation of the finished product, and too low to affect the yield rate.

When mustarding vegetables, it is necessary to be diligent and slow, so that the cabbage head is squeezed evenly and dehalogenated consistently. After squeezing, repair the flying skin and pick out the old tendons.

6. Mixing: per 100 kg of pressed cabbage with kilograms of salt, kilograms of chili powder, kilograms of mixed fragrant powder, kilograms of licorice powder, kilograms of Sichuan pepper, and preservatives. The mixing should be divided into two times, and half of the material should be used each time.

The amount of salt used in Grade B mustard and small pieces of vegetables can be reduced. After mixing, fill the jar. Sprinkle a little salt at the bottom of the altar, the cabbage head is divided into five batches of 10 kg, kg, kg, and 5 kg, each bag is pounded and compacted with a round-headed wooden stick, and packed to the mouth of the altar to make the vegetable brine submerge the vegetable noodles, sprinkle a little salt and cover with lotus leaves or bamboo hoops.

After 10 15 If there are no white flowers at the mouth of the Temple of Heaven, then the dried vegetables (freshly squeezed cabbage leaves or long-stemmed cabbage leaves are pickled and dried) are tightly stuffed at the mouth of the altar. Finally, seal the mouth with 1 kg of cement, 1 kg of gypsum, and 3 kg of yellow sand, and stack the jar in a cool place, so that it can be eaten or sold after a month.

Ingredients Preparation:

Chinese cabbage, salt.

2. Cut the cabbage in half, divide it into four parts, if the cabbage is small, it will be divided into two, and the cut cabbage should be cleaned with water, and put it in a container for later use.

3. Pour water into the soup pot, after the water boils, put the washed cabbage and blanch it, blanch one side of the cabbage for about 15 seconds and then turn it over, and blanch the other side for 15 seconds, then take it out, put it away, and let the cabbage cool.

4. Don't pour out the water for blanching the cabbage, add 60 grams of salt, stir and melt, and then let the water cool.

5. Prepare a clean sealed jar without water and oil in advance, if there is more pickling, use a large vat to pickle, the capacity is large, and the cabbage is cooled, placed in a glass jar, layer by layer to be placed tightly.

6. The last step, pour on the cold water, the amount of water must not exceed the cabbage, and then seal it up, and you can eat it for a month. Whether it is used to stew fish, or make sauerkraut buns, or stir-fry and eat, it is very appetizing.

Have you learned how to pickle sauerkraut? Try it yourself.

Kimchi is so pickled that it will be sour and crispy, so refreshing!

Shanghai green or Chinese cabbage 10 pounds.

Kosher salt 1 bowl.

Ask a good question, thank you.

To prepare the Pure Milk Pulled Toast Step 1

Shanghai greens, Chinese cabbage, and mustard greens are all available.

Step 2space

To prepare plain milk shredded toast Step 1

Cut off the roots of Shanghai green, and then don't rush to clean, first put it outside for a day to dry until it is slightly soft.

Step 3space

To prepare plain milk shredded toast Step 1

Shanghai green wash with water, and cut the bottom of each vegetable gang with a knife, without cutting off.

Step 4 Boil half of the pot of boiling water, if the pot is too small like me, you can put the greens into the pot in batches and blanch the water.

Step 5 When blanching, blanch the Shanghai green vertically, blanch the vegetable part for 2 minutes, and then blanch the leaves into the water, blanch until slightly discolored and broken, and should not blanch for too long, so as not to make the sauerkraut easy to rot.

Step 6Put the blanched sauerkraut into a jar blanched with boiling water, sprinkle a handful of salt evenly with each layer, and rub it with your hands a few times.

Step 7 and then press down hard, and then code into Shanghai green, until the code is finished.

Step 8: Sprinkle in salt again, knead and marinate for about half an hour.

Step 9 Then pour in cold water, be sure not to pass the sea green, I use tap water, you can also boil a pot of water and let it cool before pouring in.

Step 10 Prepare a few larger pebbles to press the Shanghai green, I use a larger jar to press on it, as long as the vegetables are pressed in the water. If you want to make it more delicious, marinate it for half a month before eating.

This is the step.

Hope it can help you, thank you.

Have a great day.