How do mustard greens and pickles dry soft and delicious?

Here's how to make homemade pickled sauerkraut:

Ingredients: 6 mustard greens, appropriate amount of water.

Excipients: a pinch of ginger powder, 2 tablespoons of salt.

1. Wash the fresh mustard greens and divide them into two for later use.

2. Add an appropriate amount of water to the pot and bring to a boil, add the washed mustard greens and blanch them slightly.

3. Scoop up the blanched mustard greens and put them in a relatively large container to cool.

4. Add salt to the mustard greens after cooling, and stir well with ginger powder.

5. After stirring well, put the mustard greens into the jar prepared in advance, add water until the mustard greens are all submerged, if the container is large, you can press it with a heavy object on it, because if the mustard greens are not submerged in the water, it will affect its color.

6. Finally, close the bottle tightly, pay attention to be sealed, otherwise the mustard greens will rot. Then place the bottle in a ventilated and dark place and wait until a few days later when it turns color before you can eat it.

7. This is the finished product after 7 days.

8. In the end, the sauerkraut was successfully pickled.

Mustard greens are rich in vitamins and dietary fiber.

It has the effect of appetizing and strengthening the spleen and moistening the intestines and laxative. Dried mustard shreds to pickle delicious, but also count the sour and hot mustard shreds, pickled mustard shreds are spicy and crispy, is a good meal, today I will introduce to you the pickling method of sour and hot mustard shreds.

Turn on step-by-step reading mode.

Tool material: 500 grams of mustard greens.

Salt, peppercorns to taste. How it works:

Remove the roots and peel the mustard greens you bought, clean them with a brush, and then cut them into shreds.

Then put the shredded mustard greens into a basin, add 1 tablespoon of salt, stir well, marinate for 30 minutes, and kill the water.

Then put the shredded mustard greens that have been drained from the water and dry them in a leaky tray.

Wash the wok, pour in an appropriate amount of water, add 2 tablespoons of salt, 1 tablespoon of peppercorns, boil the water over high heat, boil for 5 minutes, and boil into peppercorns.

Then pour out the boiled pepper water and put it in a basin and let it cool.

Take a clean jar of pickles and put the dried shredded mustard greens into the jar.

Then pour the cooled pepper water into the jar, and then press a stone, and the amount of pepper water should not exceed the mustard shreds.

Then cover and place in a dark place to marinate.

Three days later, the spicy and crunchy mustard shreds are marinated.

Special Tips. Mustard greens must be pickled before they can be eaten, and they should not be eaten raw or too much.

Preparation materials: more than 3 catties of mustard greens, appropriate amount of salt (salty amount) Production steps: <>

2. Chop. <>

3. Put the chopped mustard greens into the pot and sprinkle with an appropriate amount of salt, the specific proportion has not been weighed, anyway, it should be salty and <>

4. While simmering the heat, knead the mustard greens and salt well with your hands (not too vigorously), this process will make the pickled pickles more fragrant.

5. A small amount of water will come out during the kneading process, it doesn't matter, just feel the salt disperse, turn off the heat.

6. Pack the mustard greens in a fresh-keeping bag, and after the mustard greens are cool, tie the bag tightly after two days.

7. Choke with garlic, ginger, dried chili peppers and pickled mustard greens.

Here's how to make pickles from mustard greens:Ingredients: 4 mustard heads.

Excipients: 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.

1. Peel the fresh mustard gnocchi and set aside.

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

3. Add Hu Nai to the mustard gnocchi shreds, add salt, light soy sauce, soy sauce, vinegar, chicken essence and chopped pepper, and make pickled pants for spring.

4. The mixed mustard shreds can be eaten immediately, but the taste is better after marinating for a day.

Pro, mustard dried vegetable drying method: the first step: harvest the mustard back, remove the old leaves and rotten leaves, no need to clean, shake clean the mud, in fact, after removing the old leaves, there is basically no mud, and then put it in the sun to dry for a day, just dry it softly without drying the second step:

Boil water in a pot, put the dried mustard greens into the pot, and blanch them until they change color (you don't need to add anything, just boil the water directly) Step 3: Don't blanch the mustard greens for too long, blanch them until they turn green, take them out and pack them up with a bucket, after loading, seal the bucket, don't let it leak (this purpose is to make the vegetables yellow and the color look good), and then let it stand for a day and a night Step 4: When the vegetables turn yellow, you can take them to dry, but you have to cut the cabbage, so that it is easier to dry and dry in the sun, It will be dry in about two or three days (note:

If you want to dry vegetables, you must look at the weather forecast in advance to accompany you, and you must have a sunny day to have Taizai Sun to do) Step 5: The vegetables become dried vegetables, put them away and seal them with a bag, so that they will not be bad for a year, when you want to make them to eat, you only need to take them to soak in advance, and then stew meat and make soup are particularly delicious.