Mustard greens storage and preservation is very important, how to store mustard greens?

Old leaves and some impurities have been removed from mustard greens. Do not remove the root of the mustard greens. Choose washed mustard greens and rinse with water to remove the top. Place the mustard greens in lightly salted water.

Soak for about half an hour, then remove the mustard greens, rinse with water, and drain. Boil a pot of water, add an appropriate amount of salt or a few drops of salad oil when the water boils.

Blanch the shepherd's cabbage in boiling water, you don't need to boil it again, and if you feel that the shepherd's cabbage has become dark and green, take it out immediately and put it in cold water immediately. If you can't finish eating the choy sum, first find a bag to put the choy sum in it and then seal it and put it in the refrigerator, but don't take more than 20 hours, it will not be fresh after that, and the choy sum will easily turn yellow.

Pickled mustard gnocchi.

It can be soaked in the pickle jar all the time, or it can be dried and then preserved, compared to the sun, it is easier and more convenient to store after drying, and the storage time will be longer, and it will not be broken within one or two years. Pickled mustard greens can be soaked in the pickle jar all the time, or they can be dried and then preserved, in comparison, it is easier and more convenient to store after drying, and the storage time will be longer, and it will not be bad in one or two years. Then press it with a heavy object, cover it, place it in a cool place, and let it stand for about 10-14 days until the mustard greens turn sour and yellow, and become somewhat transparent.

The shredded mustard greens I pickled were not sticky to oil, not raw water, and enough salt, and then put them in a sealed glass jar and stored them in the refrigerator. Why is it red and sticky after half a month, and it is broken! What a pity!

I just don't know what's wrong? If you don't have much, you can wash it, chop it, fry it dry and store it in the refrigerator, and put more oil when you fry it, it's super delicious.

Put the juiced pickles into a small jar and press them tightly, cover them with bamboo shoot shells, or replace them with wheat straw stalks, sorghum stalks, etc., to block the pickles. The bamboo shoot shell is stuffed with a long strip of strips to resist the bamboo shoot shell with its elasticity and prevent it from falling out. Invert the small jar, so that the mouth of the jar is down, and put it in the refrigerator to freeze, so that it is not easy to mold or over-ferment and cause too acid!

Mustard greens are relatively shelf-stable leafy greens, and low temperature and high humidity above freezing point are ideal storage conditions. The suitable storage temperature is 0, and the relative humidity above 95% can be stored for 30 to 40 days. Mustard greens are mainly processed, and the processed raw materials must be fresh, so they are not stored for a long time.

It is only used for temporary short-term storage during the harvest season when the loan source is relatively concentrated. It can be temporarily stored in a well-ventilated shade or under the shed, and it is better to temporarily store it in cold storage if possible, and do not stack it in large stacks.

It should be placed in a cool, dry and ventilated place, and it can be easily wrapped with plastic wrap if there is adjustment, which can also avoid yellowing, and it tastes great when eating.

It can be kept fresh by refrigerating it in the refrigerator, or it can be stored in a dry place, or it can be made into pickles.

Speaking of mustard greens, many people may not know what they are, but when it comes to pickles, I think everyone knows what they are, pickle gnocchi is made from pickled mustard greens.

Every year in late October, it is the time to harvest mustard greens, and at this time, my family uses different ways to store mustard greens, and of course, different storage methods make different dishes. Today I'm going to share a few ways to store mustard greens at home.

First, wash the mustard gnocchi harvested from the field, cut it into thin strips, and put it on a breathable net to dry. Dried shredded mustard greens are stored in a plastic bag and can be eaten for a year. Every time I eat it, I take out a large handful, soak it in cold water in advance, and fry it with shredded meat, but it is delicious, and my family loves to eat it.

Second, wash the mustard gnocchi, layer by layer into the vat, take an appropriate amount of large grains of salt, put an appropriate amount of water, add peppercorns, ingredients, put them in a pot and boil together, and pour them into the pickle jar after cooling. Cover the lid and store it, and you can generally eat it in two months, and it is easy to have a mustard smell if the time is too short. Pickled pickles, you can put bean sprouts to fry bean sprouts pickles, you can also directly cold dressing, you can also make small fish pickles, there are many ways to eat, and they are all delicious.

Three, mustard cherry seeds are also treasures, wash the mustard cherry seeds, yard several layers of mustard cherry seeds, pour in the appropriate amount of boiled salty soup, and then pile a few layers and then pour in the salty soup, pickled layer by layer, basically more than a month can eat, want to pickle faster, you can first chop the mustard cherry seeds and then pickle, so that you can eat in half a month. When eating, chop and wash repeatedly to leave only a little salty, put some light soy sauce, aged vinegar, sesame oil and mix, you can eat. Also, when you stew fish at home, put a bowl of washed mustard cherry blossoms, which are better than fish.

It's almost time to pickle the pickles, so why not try it yourself?

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How to pickle mustard greens and make them delicious.

Mustard greens as a very common food, its taste is very delicious, its use period is relatively short, if the storage method is not appropriate after buying, it is likely to wilt, in fact, if we want, we can use fresh mustard greens anytime and anywhere, and extend the preservation method of receiving it, in fact, it is also very simple, we only need to master these methods.

First of all, we can choose the method of washing, we buy back the mustard to remove his older leaves and some impurities, do not go to the root of the mustard, choose the washed mustard, and then rinse it with clean water to remove the soil and dust on it, soak the mustard greens in light salt water for about half an hour, rinse the mustard greens with water, and then drain the water, if we only save some building materials for a short period of time, this method can be, and then put it in a fresh-keeping bag and put it in the refrigerator to keep it fresh. It can be eaten at any time, and the shelf life of this method is generally about 5 days.

The second method we can also choose the boiling method, add a pot of water to the pot, then put an appropriate amount of salt or a few drops of salad oil in the water, put it in the water for blanching, do not need to cook the mustard greens, wait for the mustard greens to become darker and greener, and then take out the mustard greens and put them in cold water immediately.

After taking out the blanched mustard greens and draining them, then we are ready to freeze the mustard greens, first of all, after the mustard greens are cooled, then drain the water of the mustard greens, and then squeeze it slightly with our hands, put it into the fresh-keeping bag, and then we tie the mouth of the fresh-keeping bag and put it in the refrigerator to save it, we can take out the frozen mustard greens at any time when you want to eat, and the frozen mustard greens taste the same as the fresh mustard greens that you generally buy. If we want to eat fresh mustard greens all year round, we can use the above three methods. Then there are some simple preservation methods of mustard greens, but we should pay attention to the fact that although it is only fresh, it should not be stored for too long, if it is put for too long, we must first observe whether the mustard greens have deteriorated before eating.

Hello, 1.First of all, we can choose the washing method. We removed the old leaves and some impurities from the mustard greens we bought.

Do not remove the root of the mustard greens. Choose washed mustard greens and rinse with water to remove the top. Soak the mustard greens in lightly salted water for about half an hour, then remove the mustard greens, rinse them with water, and drain the water.

If we just keep some mustard greens for a short period of time, we can use this method and put it in a crisper bag in the refrigerator to keep it fresh and you can eat it whenever you want, the shelf life of this method is usually about 5 days. 2.For the second method, we can also opt for the blanching method.

Add a pot of water to the pot, then add the right amount of salt or add a few drops of salad oil to the water and blanch the mustard greens in the water. When the mustard greens become darker and greener in color, remove the mustard greens and immediately place them in cold water. Once the whitened mustard greens have been removed and drained, we can refrigerate the mustard greens.

First, the mustard greens are cooled, then the mustard vegetables are drained, and then gently squeezed with our hands to fill the plastic bag, then we can tie the mouth of the plastic bag and put it in the refrigerator for storage. Our refrigerated mustard greens can be eaten at any time, and the taste of refrigerated mustard greens is the same as that of freshly bought mustard.

1. First of all, you can choose the method of washing, remove the old leaves and some impurities from the mustard greens you bought, don't go to the roots of the mustard, choose the washed mustard greens, and then rinse them with water to remove the soil and dust on them, soak the mustard greens in light salt water for about half an hour, rinse the mustard greens with water, and then drain the waterThe shelf life of Sakura is generally about 5 days.

2. You can also choose the method of scalding, add a pot of water to the pot, and then put an appropriate amount of salt or a few drops of salad oil into the water, put it in the water for blanching, do not need to cook the mustard greens in the Bihan row, wait for the color of the mustard greens to become darker, become greener, and then take out the mustard greens and put them into cold water immediately. After the blanched mustard greens are taken out and drained, and then the mustard greens are ready to be frozen, first the mustard greens are cooled, and then the mustard greens are drained, and then the mustard greens are slightly squeezed by hand, and put them in the fresh-keeping bag, and then the mouth of the fresh-keeping bag is tied and put into the refrigerator to be preserved.

1. First of all, put the mustard greens that have just been dug from the ground into a bag and seal it.

2. After picking the mustard greens, wash them with water to keep the mustard greens watery all the time.

3. Soak the mustard greens in water until they are fished out of the water when eating, which is not a long time to preserve.

4. After picking the mustard greens, put them directly in the refrigerator and take them at any time.

5. There is also a vacuum belt to pack, the premise is to ensure that the vacuum bag is intact, eat and take, this method can be stored for a longer time.

6. You can also use a large box to pack mustard greens, don't forget to put them in a place with a very low temperature, such as cold storage.

<>1. Choose the method of washing, remove the old leaves and some impurities from the mustard greens bought, do not go to the root of the mustard, select the washed mustard, and then rinse it with water to remove the soil and dust on it, soak the mustard greens in light salt water for about half an hour, rinse the mustard greens with clean water, and then drain the water. It can be eaten at any time, and the shelf life of this method is generally about 5 days.

2. You can choose the method of scalding, add a pot of water to the pot, then put an appropriate amount of salt or drop a few drops of salad oil in the water, put it in the water for blanching, you don't need to cook the mustard greens, and wait for the color of the mustard greens to become darker and greener, and then take out the mustard greens and put them into cold water immediately. After the blanched mustard greens are taken out and drained, and then the mustard greens are ready to be frozen, first the mustard greens are cooled, and then the water of the mustard greens is drained, and then it is slightly squeezed by hand, and then put it in the fresh-keeping bag, and then the mouth of the fresh-keeping bag is tied up and put into the refrigerator after it can be stored in Baowangqiao, and the frozen mustard greens can be taken out at any time when you want to eat, and the frozen mustard greens taste the same as the fresh mustard greens that you generally buy.

1. Fresh mustard gnocchi can be pickled or stored in the refrigerator.

2. Xinzheng Kuanxian mustard gnocchi contains a lot of water, which is easy to spoil without pickling or low temperature storage, and can not be stored in the refrigerator for too long, and the refrigerator storage time for too long will affect the taste of food. When mustard gnocchi is pickled, the container used must be clean and dry, there can be no water and oil in the container, and the container must be sealed, without leaving damage and gaps, otherwise it is easy to make the mustard gnocchi pickling fail. Grinding.

3. If you want to pickle mustard gnocchi, first prepare the fresh mustard gnocchi, clean the mustard gnocchi, use a knife to cut off the damaged part of the mustard gnocchi, and then put the processed mustard gnocchi into the sun to dry.