The pickling method of mustard strips, the pickling method of authentic 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.

Pickles have a crisp texture and a salty taste, which is a good accompaniment to meals, so they will appear on our table regardless of spring, summer, autumn and winter.

Especially when drinking porridge, always prepare a plate of side dishes with porridge, basically pickles, according to different seasons, the types of pickles are also different, they are all fresh vegetables in season, such as pickled cucumbers and pickled peppers in summer, pickled radishes and pickled mustard greens in winter. Kohlrabi and mustard are popular foods for many people, but in fact, they are all varieties of mustard greens.

The difference is that mustard is used for stalks, and mustard is used for kohlrabi. Mustard greens are cheap, very suitable for pickling pickles, mixed with oil, salt, sauce and vinegar, so delicious that you can't get tired of eating it.

When I was a child, I lived in the countryside, and my family had to grow mustard greens every year, and my mother pickled the mustard greens in winter, enough to eat for one winter.

Whether it is the taste or taste, mustard greens are very similar to radishes, the difference is that mustard greens have very little water, and the most suitable way to eat them is pickled, which can be said to be the "originator" of pickles. Mustard greens are more expensive than turnips, but pickled mustard greens are much tastier than pickled turnips. When I was a child, my mother had to pickle 20 catties every year to entertain relatives and friends, and they all said it was delicious.

Now that the living conditions are better, there are more good things to eat, and then eating this pickled mustard has a unique flavor, with big fish and big meat can go to the oil and relieve greasy, let me share with you the local method of pickling mustard in the countryside, simple and delicious.

Pickled mustard greens] The first step is that the skin of mustard greens is rough, spicy, and has a lot of earth, so it is necessary to peel and wash.

The second step is to cut the mustard greens into mustard shreds, and if you think it is troublesome, you can use a rubber to wipe the shreds. Pickled mustard greens, be sure to cut them a little finely, not too coarse, otherwise the taste will not be good.

The third step is to expose the mustard shreds to the sun for a day to dry off the excess water and become soft and collapsed. The moisture cannot be completely dried, otherwise it will not be able to bite. Cut some more shredded peppers and dry them off as well.

Step 4: Pour a bowl of water into the pot, add an appropriate amount of salt, Sichuan pepper and star anise, stir evenly and cook for 5 minutes, then turn off the heat. Pickled mustard greens, the amount of salt is very important, mustard greens: salt = 50:3, this amount is a bit small, but you can add salt when eating.

Step 5: Put the shredded mustard and shredded peppers into the basin, pour the juice into the pot, and mix for a few minutes until the juice is fully absorbed by the shredded mustard.

Step 6: Put the mustard shreds into a sealed glass bottle and marinate for 1 day, and the mustard shreds will be pickled, crisp and flavorful.

Tips for pickling mustard greens].

Pickled mustard greens and pickled radish strips are actually about the same, very simple, although the salt is a little less, but when you eat it, you add various spices, and the taste is heavier, which is good for us.

Although the dosage is small, it is definitely enough, so that the mustard can be stored for a long time, and it will not grow mold and not spoil. The less salt you put in it, the less nitrite you will produce, which is more conducive to health.

When eating, you can add seasonings according to your taste, and if you have too much salt, there will only be a salty taste.

As a first step, prepare mustard greens, dried chilies, salt, white vinegar and an airtight container.

In the second step, the mustard greens are directly processed and washed and shredded, and the dried chili peppers are directly shredded.

The third step is to prepare the pot and add water to start boiling, after boiling, put the mustard shreds into the pot, remove and drain after boiling.

In the fourth step, open the jar directly, pour the mustard shreds into it, add dried chilies, salt and white vinegar and stir to seal.

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, raw salt. Steps: 1. First cut off the mustard greens on the ground, and then put them on the ground to dry for a day, and then take them back home when their leaves are wrinkled;

2. Wash the mustard greens with plenty of water, and then put them in a clean place to cool and dry them;

3. Sterilize the jar with boiling water, and then divide the cool and dry mustard into several equal parts;

4. First add one to two equal parts of mustard greens to the jar, spread the first layer flat, then add an appropriate amount of raw salt, and so on, put all the mustard greens into the jar;

5. After putting the mustard greens, add an appropriate amount of water to the trough of the jar, and then put the lid on and put it in a dry and cool place;

6. After marinating for a few days, it can be eaten, and when it is just ready to eat, it is very crisp and refreshing.