How many days can mustard greens be eaten as pickles? Can you be poisoned if you don t have enough t

There is no complete answer to this question:1Cut into thin strips (similar to matchsticks) add 15 grams of salt to a pound and marinate for a day, you can eat, rinse before eating, squeeze dry, and then mix according to taste. It is characterized by crispy, spicy, and not too spicy for one more day.

2.Cut into thick strips, about 5 mm, dry the water vapor after washing, add salt, pepper noodles, peppercorns, wine and evenly, the taste is slightly heavier for the usual food, choose a sealed and shading container to load, 10 days later can be eaten; Do not fill the dish to the brim;

3.After the whole pimple is washed and dried, add salt, pepper, wine, sugar, salt, add it to the cylinder and stack it, add salt between each layer, and finally press and seal; After a month, it can be used, and it is better to have an inverted altar. Dried vegetables, especially large quantities, are more laborious and difficult to make at one time, and the iodized salt that is usually eaten may cause some dishes to be unbrittle and dull in color.

Fresh pickles contain a certain amount of non-toxic nitrate, which is reduced to toxic nitrite during the salting process. In general, nitrite begins to increase significantly 4 hours after salting, peaks in 14-20 days, and then gradually decreases again. Therefore, it is advisable to eat pickles within 4 hours, or it is advisable to eat pickles for more than 30 days.

Nitrite can cause hypoxic symptoms such as bruising, and can also combine with secondary amines in food to form carcinogenic nitrosamines.

You can eat it after fifteen days, and here's how to do it in detail.

Ingredients: 2 mustard greens, salt, rock sugar, chili peppers, appropriate amount of high wineStep 1, wash the greens and dry!

Step 2: Wash, disinfect and dry the jar, wash and dry the peppers!

Step 3: Boil the water and pass the greens through the water.

Step 4: Let the water in which the vegetables are boiled cool, add salt, and rock sugar to dissolve. Put the greens and peppers into the jar, pour the greens water, and pour a little high wine!

Step 5: Pour cool boiled water on the mouth of the altar and leave it for 15-20 days!

Step 6: Pickle the sauerkraut.

Pickled mustard greens, don't add salt directly, 2 tips, you can eat it in 30 days, crispy and delicious.

Peel off the mustard greens, wash them and cut them in half or three pieces.

Put it in a basin and soak it in cold water for 1 2 days, and change the water 1 time in the middle.

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.

Bring the vegetable oil to a boil and cool (avoid the smell of raw oil).

Pour in all the ingredients and mix well.

Peel off the mustard greens, wash them and cut them in half or three pieces.

Mustard greens are shredded with a grater, and of course shredded by hand.

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.

Place under a cold water hose and rinse for a while to allow the mustard shreds to cool completely.

Remove and put in a container that can drain the water to control the water.

While waiting, you can heat the oil and pour it on the chili noodles to make oil and spicy seeds to cool.

Put the spicy seeds and other ingredients into the shredded mustard greens with controlled water and mix well by hand.

Intimate nagging: The first kind of sugar is to remove some bitterness, and the second kind has no bitter taste after hot water blanching, and there is no need to put sugar.

When scalding mustard shreds with hot water, the time must be short, turn off the heat and immediately remove them, and immediately rinse them with cold water repeatedly.

In this way, the shredded mustard greens will not lose their original crispness.

The mixed mustard greens can be eaten after being tasted for a day; The two kinds of mustard shredded mixed can be placed in jars and bottles.

Wait for the container to be stored in a dark place, and it will not break for several months.

Mustard is an annual herbaceous plant of the cruciferous family, Brassica is an annual herbaceous plant with a height of up to 150 cm, and the young stems and leaves have prickly hairs and a spicy taste; Stems erect, leaf stalks with small lobes; The lower leaves of the stem are small with notches or teeth on the margins, and the upper leaves of the stem are narrowly lanceolate with inconspicuous toothed or entireous margins. racemes apical and elongated after flowering; The flowers are yellow, the sepals are pale yellow, oblong-elliptic, erect; The petals are obovate, the longhorn fruit is linear, the seeds are spherical, purplish-brown.

It blooms in March-May and bears fruit in May-June. Cultivated all over China. The leaves are salted for consumption; Seeds and whole herbs are used for medicinal purposes, which can dissolve phlegm and relieve asthma, reduce swelling and relieve pain; Seed grinding is called mustard, which is a seasoning; The oil that is squeezed out is called mustard oil; This species is an excellent nectar source plant.

We all know that mustard greens are very tasty vegetables, but mustard greens are not easy to preserve. Mustard greens are generally eaten pickled, so how long can mustard greens be eaten after pickling? What is the difference between shepherd's cabbage and mustard greens? Here's the answer!

How long can mustard greens be pickled before you can eat.

Ingredients: 1 tablespoon mustard greens or rape, about 1 tablespoon salt.

Method: 1. Wash and drain the dishes with cold boiled water and then make them, and cleaning them with sterile water can prolong the storage time. If you marinate a small amount for two days, you can wash it with tap water, and it is best to spread it out and drain it for half a day.

2. Sprinkle the vegetable stalks with salt, gently rub them, and leave them for 10-15 minutes until the vegetable stems soften naturally. Knead the stalks again and gently press them with your hands, the salt may not have completely dissolved at this time, and wait for about 10 minutes for the water to come out.

3. Soften the vegetable stalks, immerse the leaves in the salt water, gently grasp the leaves to absorb the salt water, leave them for 5 minutes and turn them over before pinching.

4. If you feel that the salt is insufficient, you can sprinkle a small amount of salt on the leaves to soften and rub. Leave for about 1 hour or more, during which time arrange again and allow the vegetables to completely soak in the released brine. Wait for half a day to a day, and the vegetables will give off a red color in the snow.

The aroma is complete.

5. Put the snow red into a plastic bag and put it in the refrigerator. If you are worried that the vegetable is too salty, you can soak the whole plant in water for 10 minutes. Don't soak in water for too long, as it will lose the unique aroma of the cabbage.

Note: It is recommended not to marinate too salty as much as possible, because soaking with water will dilute the aroma. Do not leave a small amount of marinate for too long, and take it out to cook within 3-5 days.

How to get rid of the bitterness of mustard greens.

Generally, mustard greens have a bit of bitterness, and the taste itself cannot be changed, but you can use some tips to remove the bitterness when cooking mustard greens.

Method. 1. Put the mustard greens in boiling water and boil them for a while, then take them out and put them in the oil pan and fry.

2. Add salt.

3. Finally, add a little sugar.

Don't add too much sugar, otherwise it will affect the taste of the mustard greens themselves).