What should I do if the mustard shreds are mixed with a little pulp?

Mustard, in fact, there are both the south and the north, but it is the difference in time, there are mustard greens in the spring in the south, and mustard greens can only be bought in the autumn in the north, the mustard greens in the south are large and round, and the mustard greens in the north are small, cone-shaped, and the taste is also different, I feel that the mustard greens in the north are more spicy, and the mustard greens I bought this time are big, and I was going to use them for stir-frying, cut them and smell them, and the spicy smell is also quite big, I was worried that there would be a spicy taste after stir-frying, so I changed my mind and made a stewed mustard shredded greens. Try how the mustard greens taste in the south, but I didn't expect it to taste really good.

Ingredients for 2 people.

1 mustard head.

Accessories. Oil to taste.

Salt to taste. Green onions to taste.

Ginger to taste. Appropriate amount of five-spice powder.

Step 1: A complete list of ways to stew shredded mustard greens.

Peel and wash the mustard head you bought, which is hard and difficult to shred than the northern mustard greens.

Step 2: To make the mustard shredded boiling**.

Rub directly into silk with a silk grater.

Step 3: A home-cooked way to stew shredded mustard greens.

Sprinkle with salt and marinate for 30 minutes to 1 hour.

Step 4: A simple way to stew shredded mustard greens.

Then take out the water, and don't throw away the soup for later use.

Step 5: How to eat braised mustard shreds.

Add an appropriate amount of oil to a wok, stir-fry chives and ginger and five-spice powder, add shredded mustard greens and stir-fry.

Step 6: How to stew shredded mustard greens.

After frying, turn off the low heat, immediately bottle, stuff and compact, then pour in the soup just now, immediately cover the lid, cool and put it in the refrigerator for storage, and eat it for a week without a problem.

Step 7: How to stir-fry shredded mustard greens.

When you eat it, you can open it and eat, and it has an original mustard flavor.

Finished product drawing. Cooking skills.

The quality of mustard heads is very important, some varieties are not pure, and they may not taste mustard, so you should buy pure mustard heads.

The soup must be poured over the fried mustard shreds over the heat.

Add a little more salt to those that plan to eat for a week.

Mustard shredded is one of the most common pickles in the Northeast, every winter, you have to pickle a large vat, it is the most popular pickles, today I mixed a little with sesame seeds, and I put some chili oil on it, so appetizing.

Ingredients: 1 kind.

Mustard heads. 100g

Excipients: 2 kinds.

Chili oil to taste, sesame seeds to taste.

Cooking steps: 5 steps.

Step 1: Wash the mustard heads and cut them into thin strips. Soak in water for a while and remove. Drain dry.

Step 2: Place on a plate.

Step 3: Add a little chili oil.

Step 4: Add a little sesame seeds.

Step 5: Mix well.

Yes, it has deteriorated.

Don't eat mustard if it's sticky, if it's sticky, it means it's broken, toxins have been produced, if people eat it, they will get sick, and nothing is the most important thing to be healthy. It's better not to eat. Don't affect your health, health is the big thing.

Precautions for pickling mustard greens.

In the early stage of pickling mustard gnocchi, due to the concentration, the brine is in and mustard gnocchi.

The juice is exchanged, after twenty days.

Most of the juice in the mustard bowl is soaked out, and the juice in the mustard bowl contains a large amount of organic matter such as sugar, which will cause a large number of bacteria to grow, which is the reason for the deterioration of the water in the tank.

The key to pickling pickles is also like raising fish, to raise water and control water. My own practice is to pour out all the water in the tank that has been soaked for more than 20 days, add salt and change the water for salting, and the water must be added more.

In this way, the organic content of the water in the tank is greatly reduced, and the salt gradually enters the mustard gnocchi, and in the process lactic acid bacteria.

The pickle gnocchi will gradually ferment, and the water of the pickled pickles will not deteriorate easily, and after a period of time, the saltiness and acidity of the pickles will be considered successful when they meet their taste.

The recipe for shredded mustard salad is as follows:Ingredients: 3000 grams of mustard greens, 100 grams of soybeans, 400 grams of salt.

Excipients: 4 pieces of ginger, 2 tablespoons of old oil, 2 grams of Sichuan pepper, 2 red peppers.

Steps: 1. Remove the mustard greens and wash them.

2. Spread it out and dry it on the pot until the surface moisture is dry.

3. Cut into 2 cm long sections.

4. Peel and wash the ginger and cut into thin strips.

5. Prepare the peppercorns.

6. Put the mustard greens in a large pot and add the ginger, pepper and salt.

7. Rub with your hands until the salt penetrates into the mustard greens.

8. Cover with plastic wrap and marinate in a cool place for two days.

9. Soak the soybeans for a few hours.

10. Put it in a pot and add a little salt to cook.

11. Take a little pickled mustard greens and soybeans and put them in a bowl with a little salt to cook.

12. Add the chopped red pepper and old oil and mix well.

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!

The things that need to be prepared are 2000 grams of mustard gnocchi, 60 grams of ginger, 100 grams of garlic, 500 grams of peanuts, 100 grams of white sesame seeds, 120 grams of salt, 100 grams of sugar, 50 grams of chili noodles, half a bag of soy sauce, half a bag of vinegar, 10 grams of monosodium glutamate, and 100 grams of cooking oil. This kind of thing is peanuts, and when peanuts are added to the mustard shreds, they will make the mustard shreds more fragrant and richer in taste.

First of all, wash the peanuts, put them in a pot and add ingredients and cinnamon to boil, then clean the mustard gnocchi and cut it into shreds for later use. Then put the shredded mustard greens in a basin, add salt, mix well, and marinate for a while. Pour off the excess water from the boiled peanuts and let them cool for later use.

Peel the garlic and wash and peel the ginger. Whisk the ginger and garlic in a blender or with a knife and set aside.

Pour oil into the pot, add white sesame seeds and chili flakes when the oil temperature is hot, stir evenly to form chili oil, squeeze out the excess water with your hands and put it in the chilli oil that has cooled.

Then add minced ginger, minced garlic and other seasonings to the pot, and finally pour peanuts and stir well. Put the mixed mustard shreds in a clean glass bottle without oil and water, and put them in the refrigerator for ten days to eat, the mustard shreds that come out of this way are both spicy and delicious, and also have a faint fragrance of peanuts and sesame seeds, which is very good for rice.

Method of mixing shredded mustard greens:Ingredients: mustard greens, 1 tablespoon of chili powder, 4 tablespoons of salt, 1 tablespoon of chicken essence, 1 tablespoon of sugar, 1 tablespoon of light soy sauce, 2 heads of garlic, 1 piece of ginger, 1 tablespoon of sesame seeds.

1. Wash the mustard greens and remove the roots.

2. Shredding. <>

3. Wash and peel the ginger and garlic and chop them.

4. Blanch the mustard greens.

5. Just burn it slightly.

6. Remove the cold water.

7. Add minced garlic, sesame seeds and chili pepper.

8. Pour hot oil.

9. Put chicken essence.

10. Add salt.

11. Add sugar.

12. Add light soy sauce.

13. Mix well.

14. Finished product of mixed mustard shreds**.

Wash the shepherd's cabbage, pick and copy the old leaves, and set aside the water. Familiar with bai

About half a minute or so. Add zhi when you are soaking water

Spot salt and DAO oil.

2. Finely slice the dried fragrant and carrots. Mix with watery wild herbs. Add sesame oil, salt, vinegar, garlic, etc., and season well.

3. You can add or decrease ingredients and seasonings according to your preferences. When the carrot is shredded, it is finely chopped, and the taste is better.

500 grams of shepherd's cabbage, 50 grams of cooked sesame powder, 25 grams of dried tofu, 25 grams of winter bamboo shoots, 50 grams of cooked carrots, coarse salt, monosodium glutamate, sugar, and sesame oil.

Preparation method: (1) Remove the miscellaneous and wash the shepherd's cabbage, blanch it in a pot of boiling water until it is green, remove it and put it in cold water, drain the water, cut it into fine pieces, and put it on a plate.

2) Dried tofu, winter bamboo shoots, cooked carrots cut into fine pieces, put on a plate, sprinkle with sesame powder, add refined salt, monosodium glutamate, sugar, drizzle with sesame oil, mix well.

Features: Shepherd's cabbage is fresh and tender, sesame is fragrant, clears heat and cools blood, bodybuilding and anti-aging.

Ingredients: mustard gnocchi, salt light soy sauce.

Chicken essence chopped pepper with soy sauce and vinegar.

Method 1Peel the fresh mustard gnocchi and set aside.

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

3.Add salt, light soy sauce, soy sauce, vinegar, chicken essence and chopped pepper to the mustard gnocchi shreds, and mix well.

1.Remove the messy roots and dead leaves of the shepherd's cabbage and cut the thicker roots in half.

2.Blanch the cleaned shepherd's cabbage in hot salted water.

4.Add the miso sauce from step 3 to the shepherd's cabbage and stir gently.

After serving, add the shredded peppers and.

When I was a child, I was in the autumn of the Northeast every year

There will be a large number of cabbage, mustard greens, and red cherry seeds in the snow on the market in the season, and dao will specialize in each of the altars at this time.

These pickles are indispensable in the jars, and they are taken out in winter, and everything is so delicious. Shredded mustard greens are delicious whether they are fried or eaten together.

Stir in shredded mustard greens. 1Wash the mustard gnocchi and drain the water.

2Cut the mustard gnocchi into thin strips and place on a plate.

3Finely slice the peppers.

4Finely cut the green onion into thin strips.

5Put together the shredded mustard greens, shredded peppers, and shredded green onions.

6Add chili oil, monosodium glutamate, light soy sauce and cold vinegar.

7. Stir well. When the matter is over, a refreshing and crispy side dish comes out.

Tips: This side dish is suitable for freshly mixed and eaten, and it is advisable to eat it after one meal, if it is left for too long, the green onions and peppers will change their taste.

If you don't like to be jealous, you can not add it, and you can also add an appropriate amount of mustard, coriander, sesame oil, etc. according to your personal taste.

The first time I made it, it looked good.

1 First of all, let's take a look at how to marinate shredded mustard greens, how to mix shredded mustard greens deliciously? The pickling method of mustard shreds is very simple, first we have to wash the mustard gnocchi and cut it into shreds, and then it can be dried for half a day, and after the water has evaporated, add salt and vinegar according to personal taste, and pickle it.

2 Secondly, there are many ways to eat mustard shreds, mustard shreds can also be cold or fried, but mustard shreds cold salad, the nutritional value of your fried is much higher, according to personal taste, chili oil, sesame oil, green onions, coriander, cold salad can be eaten.

3 Finally, mustard shreds are also very popular with people, many people also like to eat mustard shreds, mustard shreds also have a certain nutritional value, appropriate use of some mustard shreds, it is still relatively good, especially white porridge with mustard shreds is a very delicious match, a bowl of white porridge in the morning, with mustard shreds is very good.

Precautions. Mustard shreds are also a relatively common food, and now there are many people who like to eat mustard shreds, there are many kinds of mustard shreds, and the pickling method is relatively simple, especially a bowl of white porridge in the morning, with mustard shredded taste is better.

Ingredients: 3 mustard heads.

Excipients: 1 tablespoon balsamic vinegar, 2 tablespoons sugar, 1 tablespoon salt.

Preparation of cold mustard greens.

1. Peel off the dirty skin on the outside of the mustard greens and wash them.

2. Cut into thin wires, it is more convenient to use a wire beater.

3. Add salt and mix well and marinate for 10 minutes.

4. Add balsamic vinegar and sugar and mix well.

5. Put it in an airtight container.

It can be opened and eaten after an hour, and it can be left at room temperature for a week, and it is best to store it in the refrigerator after the mustard smell has appeared.

Pickling method: remove the old roots and yellow leaves of fresh mustard greens, then wash and dry them with water, and after about 5-6 days, you can cut them into strips. When pickling, sprinkle a layer of salt on the bottom of the tank, and then put the mustard greens in, the incision is facing down, and each layer of vegetables needs to be sprinkled with another layer of salt.

The dish should be filled to the brim with as few gaps as possible. Once filled, press another stone or other weight on top of the mustard greens. The cylinder should be poured once within 24 hours after entering the cylinder, and the cylinder should be reversed again after a week, and finally placed in a cool place for storage for about 20 days.

When the pickled mustard greens turn yellow-green and have a lactic acid taste, they are removed and processed.

Processing method: After the mustard greens are pickled, the pickle blanks and water are soaked in a ratio of 1:3 to remove the salting, and then they are pressed, filtered, removed, cut and shaped.

Then the spices are soaked and filtered and mixed with the condiments thoroughly, then mixed with pickles and stirred evenly, and then bagged and packaged, and vacuum sealed. After heating and sterilization, it can be cooled and air-dried, packed and put into storage.

Pickled mustard greens have the advantages of salty and delicious, fresh and fragrant, tender and crispy, and more resistant to storage.

Cold mustard shreds.

Cold mustard shreds.

This is a quick and convenient small pickle with simple ingredients, such as carrots, coriander, white radish, mustard greens, celery, lettuce, etc. One ingredient is fine, and a variety of combinations are also good. It has a light taste and is especially suitable for breakfastxml:namespace>

Main and auxiliary materials: mustard gnocchi, carrots, coriander.

Flavoring: salt, monosodium glutamate.

Operation steps: 1. Wash the mustard gnocchi and carrots.

2. Rub them into silk with a wiping board.

3. Wash and cut the coriander.

4. Then put the mustard gnocchi and carrot shreds.

Mix well with salt and monosodium glutamate, then add the coriander segments.

Serve on a plate after minutes.

Tips: If you use celery, blanch it with boiling water before using it.

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