How to make shredded salt vegetables, how to make shredded mustard greens

The pickling method of the shredded cabbage.

1. The secret recipe of ten catties of mustard shreds.

1.Salt 8 taels 2Vinegar 8 taels 3Light soy sauce 5 taels 4Sugar.

4 Couple 5Wine 3 taels 6Cooked peanuts 2 taels 7White sesame seeds 1 tael 8Thirteen incense.

1 2 9Essence of chicken.

1 two 10Ginger slices 4 taels 11Pepper noodles 1 tael 12Sweet almonds 2 taels 1310 pounds of shredded mustard greens.

Pickling method: cut the vegetables into strips and dry them (you can dry them for one day). Boil vinegar, light soy sauce and sugar over a fire, pour it on shredded mustard greens after cooling, mix with condiments, marinate for 7 days (turn it over every day) and take it.

2. Ancestral secret recipe for pickled sauerkraut: shredded mustard in Zhongfu.

Main ingredients: 5000 grams of mescholastic.

Auxiliary materials: 50 grams of ginger slices, 150 grams of salt, 100 grams of light soy sauce, 50 grams of plough sticks, white rice vinegar.

500 grams, sesame pepper.

30 grams, 30 grams of dried chili peppers, 50 grams of pure grain wine.

Method: Wash the cabbage, peel it, cut it into strips, blow it dry, and roll it as standard; Mix the condiments evenly, add the dried mustard shreds and stir them, and marinate them in jars; It can be taken after 72 hours of marinating. You can add peppercorns or peanut kernels (preferably raw) according to your taste

3. Delicious mustard shreds.

1. Mustard gnocchi.

Washing and peeling; 2. Cut into thin strips;

3. Clean and bring to a boil in a frying pan (to a very hot level), turn off the heat, spread the shredded mustard greens in the pot, cover and simmer for 1 minute;

4. Shredded green onion, shredded mustard greens, salt, a small amount of sugar, stir and marinate overnight;

5. In the case of eating, pour pepper oil or oil and spicy seeds.

Fourth, braised mustard shredded in oil.

1First of all, wash the vegetables you bought;

2. Subsequently, cut the vegetables into strips and set aside;

3 Finally, just like the usual cooking, add some oil, put in the pepper after the oil is burned, put in the mustard shreds after the flavor is quickly stir-fried for many times, put the appropriate salt in the pot, put it in a vessel with an outer lid and simmer for 3 days, and the delicious mustard shreds can be taken after three days.

1Shred the mustard greens and dry them for a day.

2. Add star anise, pepper and other seasonings to the pot.

3. Put the mustard shreds, peanuts and cooking wine in a sealed box and marinate for two or three days.

Preparation of shredded mustard:Ingredients: 200 grams of mustard head, 50 grams of pork.

Excipients: 50 grams of carrots, 50 grams of green onions, appropriate amount of salt, 15 grams of ginger, 20 grams of garlic, a small amount of starch, 15 ml of blended oil.

Steps: 1. Wash the fresh mustard heads.

2. Rub it into thin filaments with a dish grater.

3. Add an appropriate amount of salt.

4. Marinate for a while to let the mustard head come out of the soup.

5. Take an appropriate amount of shredded mustard greens, wash them with water, and then remove the water, enough to fry a plate of dosage, cut the pork into strips, add starch and mix well, and prepare carrots, green onions, ginger and garlic.

6. Cut the carrots, green onions, ginger and garlic into the pictured.

7. Put an appropriate amount of blended oil in the wok, and add the pork after the oil is hot.

8. Stir-fry until the meat changes color, then add the green onion, ginger and garlic.

9. Put the shredded mustard greens in the pot.

10. Stir-fry with a spatula for a while.

11. Add the shredded carrots and continue to stir-fry.

12. Wait for the ingredients to soften.

13. Put the fried mustard shreds on a plate, a home-cooked dish that goes well with rice!

1. Prepare the ingredients.

8 mustard gnocchi, washed, remove the muddy ditch with a knife and cut into thin strips.

1/2 white radish, finely sliced.

2. Prepare excipients.

Vegetable oil, peppercorns, salt.

3. Production. Add vegetable oil to the pot, stir-fry the peppercorns until fragrant, and pick out the peppercorns.

Pour the shredded mustard greens and shredded radish into the pot and stir-fry evenly, add a little salt, and wait until the mustard shreds are soft.

Place in a sealed glass jar while hot, press firmly and close the lid. Allow to cool and place in the refrigerator. After 2 days, the choking mustard shreds are ready.

Tips. Add a little shredded white radish to the mustard greens, and the choking taste will be stronger. Although you can choke your nose in 2 days, it is better to leave it for a few more days and the nitrite will reach the health standard.

We make choking mustard shreds, not pickles, so the amount of salt should be kept as little as possible.

Ingredients: 10 kg of mustard greens, 500g of refined salt, 250g of sugar (optional), 3 taels of edible oil (cooked soybean oil), 3 taels of monosodium glutamate, 1 kg of garlic, 3 taels of chili noodles, 1 kg of 100 rice vinegar.

Steps: 1. Clean the surface of the mustard gnocchi and set it aside.

2. Cut into thin strips.

3. The only way to cut the ridge is to form it.

4. Add salt and stir well. (Hold the cherry blossom pie to dry the water at this time).

5. Mash the garlic (can be cut) while drying the mustard shreds.

6. Finally, pour all the seasonings into the mustard greens and stir well.

Introduction: In addition to pickling, shredded mustard greens also have a variety of methods such as cold dressing, hot stir-frying, boiling mixing, etc., and firmly grasp people's hearts with its changeable flavor, fresh and refreshing taste and nutritious edible value. The following is a complete list of mustard shredded mustard recipes that I have collected, and you are welcome to refer to them.

Mustard shredded method one:

Ingredients: mustard gnocchi, fungus, Sichuan pepper, salt, sugar, rice vinegar.

Production steps: 1. Wash the mustard gnocchi and cut it into pimple shreds.

2. Heat oil in a wok and fry the peppercorns and remove them.

3. Add shredded mustard greens, stir-fry quickly and evenly, and then turn off the heat immediately.

4. Put the mustard shreds into a closed container and simmer for about 10 hours to let their flavor fully release.

5. Soak the fungus and cut it into shreds.

6. After simmering, shredded mustard greens and fungus are mixed with salt, a little sugar, and rice vinegar before eating.

Mustard shredded method two:

Ingredients: 200 grams of meat, 500 grams of mustard greens, oil, salt, chopped green onions.

Steps: 1. Cut the fresh mustard greens into shreds. Prepare the pork and chopped green onions.

2. Heat the pan and add an appropriate amount of soybean oil to heat.

3. Add diced pork and stir-fry until fragrant.

4. Add chopped green onions, salt and shredded mustard greens to the pot.

5. Stir-fry on high heat for a few minutes, add an appropriate amount of water, and the water can be removed from the pot after drying.

Shredded mustard greensMethod 3:

Ingredients: 150 grams of shredded mustard greens, 30 grams of pork belly slices, 3 dried red peppers, Sichuan peppercorns, oil.

Production steps: 1. Wash and peel the mustard gnocchi, cut into thin strips, and wash it several times with water.

2. Stir-fry the chili peppers and peppercorns with oil.

3. Add the pork belly and stir-fry until cooked.

4. Pour the mustard shreds into the pot and continue to stir-fry until the mustard shreds become soft, and then you can take them out of the pot and serve them on a plate.

Mustard shredded method four:

Production steps: 1. Cut the green onion into pieces, chop the garlic and mince it, soak the shredded mustard greens in water and scrub them properly.

2. Sit oil in a pot, add Sichuan peppercorns, and boil over low heat until fragrant.

3. After the fragrance comes out, take out the peppercorns, then turn them to high heat, add the minced garlic and green onions and stir-fry until fragrant.

4. Add shredded mustard greens and stir-fry for a while, then add light soy sauce, balsamic vinegar, sugar, and monosodium glutamate and stir-fry.