Hello everyone, I believe there are still many friends who don’t know much about the pickling methods of mustard greens and the pickling methods of mustard plants. It doesn’t matter, today I will introduce it to you. I am here to share with you the pickling method of mustard greens and the pickling method of mustard greens. The article may be a bit long, I hope it can help you, let’s take a look below!
Contents of this article
- Pickled mustard strips and pickles recipe
- The most authentic method of pickling mustard greens
- Steps and methods of pickling mustard greens
- 10 ways to pickle mustard greens
- The mustard greens sold in the market are How to pickle
- How to pickle mustard plants
1. Pickled mustard strips and pickled vegetables recipe
Ingredients: 5 pounds of mustard strips, half an apple, 1 head of garlic, 250 salt grams, 100 grams of white vinegar, 100 grams of white sugar, 100 grams of chili oil, 10 grams of MSG, 20 grams of white wine
1. Clean the mustard greens with a knife, and The excess must be removed, and the small pits and depressions on the surface must be gouged out to make cleaning easier. It is best to prepare a small brush to brush each mustard green to ensure that all the mud and sand are washed away.
2. Place the washed mustard greens on the chopping board and cut them into thin strips. Of course, you can also use a grater, but be careful not to rub them too much. Fine, otherwise there will be no texture after marinating.
3. Put the cut mustard shreds into clean water, rub them gently with your hands for a while, then change the water, rub them again, and soak them for about 4 hours. . This is because mustard greens themselves have spiciness and bitterness, and by soaking them thoroughly, the spiciness and bitterness can be removed, making it easier to absorb when pickled.
4. After soaking, we take out the mustard strips, control the moisture, put them on a breathable container, spread them out as much as possible, and dry them for about half a day. You can turn it several times and dry it until the surface of the strip is a little wilted and it can\’t be folded no matter how you bend it with your hands. This state is fine. There are two purposes for doing this: ① completely dry the moisture on the surface.Avoid bringing in raw water when pickling, which will cause deterioration; ②The pickled mustard shreds will taste crispy and chewy when eaten.
5. During the drying period, we can prepare other materials, prepare half an apple, wash it, dry it, cut it into small pieces, and cut the garlic. Cut into garlic slices.
6. Prepare a food processor, add apples, garlic, sugar, salt, MSG, and white vinegar, then start the food processor and beat the apples and garlic finely. And mix the various seasonings together.
7. After the mustard greens are dried, we put them into a large basin, pour in the sauce we prepared, then pour in chili oil and put it on our hands. Wear disposable gloves, then start stirring and mix evenly to coat the mustard strips with the sauce, making it easier to absorb the flavor.
8. Finally, prepare a jar that is not stained with raw water and oil, put the mixed mustard shreds into the jar, pour high-strength white wine on the surface, and then put the jar Seal tightly and marinate in a cool and low temperature place.
2. The most authentic method of pickling mustard greens
Preparation materials: appropriate amount of mustard pimples, appropriate amount of cooking oil, appropriate amount of Sichuan peppercorns, appropriate amount of salt, appropriate amount of shredded ginger, appropriate amount of dried chili peppers, appropriate amount of white vinegar
1. Steel wire for mustard pimples Rinse the ball with water and dry it
2. Cut into strips, neither too thin nor too thick, in short, well-proportioned
3. Cut five pieces into a large pot, then spread them out to dry for a few hours
5. Heat the oil in the pot and stir-fry the Sichuan peppercorns until fragrant Take it out and throw it away, just keep the pepper oil
7. Add a bag of white vinegar to the boil, add twice as much salt as usual for cooking, stir well, and turn off Fire
8. Pour the dried mustard shreds into a clean large basin, then pour in the boiled ingredients and stir evenly
10. Put the rest in a crisper, cover it for two days, then take it out and add some sesame oil or chili oil and start eating
3. Steps and methods of pickling mustard greens
Ingredients: 5 pounds of mustard knots (fresh), 4 taels of salad oil, 200 grams of salt, 1 tael of green onions, 2 taels of garlic, 1 tael of chili flakes, 1 tael of chili powder , 2 taels of white sugar, 2 taels of white vinegar, 20 grams of cooked sesame seeds, 30 grams of MSG,
1. Select fresh mustard greens that are of medium size and have no insect eyes, and put them into Soak the mustard lumps in clean water for a while, then use a new steel wire ball to scrub the mustard lumps again, then use a knife to cut off the roots and stems, and use a knife to clean the pitted and dirty parts of the mustard greens. Wash the mustard lumps again, drain and set aside.
2. Use a grater to grate the mustard lumps into slightly thicker threads, not too thin. You can also use a knife to cut the mustard lumps into shreds for a better taste. Even better, it\’s easier to use a grater.
3. Add salt to the mustard shreds, stir evenly, and marinate for 10 minutes to remove some of the water from the mustard lumps. Do not marinate for too long. , the marinating time is long and the taste is easy to be too salty.
4. While pickling the mustard shreds, prepare the seasoning, cut the green onions into strips and mince the garlic.
5. Put the chili flakes, chili powder, and sesame seeds in a small stainless steel basin and set aside.
6. Heat the oil in the pot, add the green onion strips, fry the green onion strips over low heat until golden brown and slightly burnt. Remove the green onions and turn off the heat.
7. Pour the hot scallion oil into the small bowl of peppers in batches. While pouring the oil, stir the peppers with a spoon so that the peppers are evenly heated. When the aroma comes out, the chili oil is ready. Be sure to control the oil temperature so as not to burn the peppers.
8. After the mustard shreds have been marinated for the required time, take out the mustard shreds, place them in gauze, tie the gauze tightly, and squeeze out the water from the mustard shreds. , don’t hold it too hard.
9. Put the watered mustard shreds in a basin, add 2 taels of white vinegar, 2 taels of white sugar, 30 grams of monosodium glutamate, and 2 taels of minced garlic, and fry. Good chili oil.
10. Wear disposable gloves and mix the mustard shreds and seasonings thoroughly.
11. Put the mixed mustard shreds into a glass jar or crisper, cover it, store it in the refrigerator, and take it as you go ,3It will be ready to eat after the day has passed.
Four. 10 pickling methods of mustard greens
Teach you today 10 ways to make homemade pickles:
1 pound of pepper, light soy sauce, dark soy sauce, balsamic vinegar, Sichuan peppercorns, peppercorns, spicy fresh dew, sugar, garlic Slices
1. Wash the peppers and cut them into cross-cut pieces, then marinate with a little salt for half an hour.
2. In a large bowl, put 2 spoons of light soy sauce + 1 spoon of balsamic vinegar + a little oyster sauce and dark soy sauce + half a spoon of white sugar + a little spicy fresh dew and mix well.
3. Heat oil in a pot, fry Sichuan peppercorns and garlic slices until fragrant, pour in the prepared sauce, bring to a boil and pour into a bowl to cool. .
4. Squeeze out the water from the pickled peppers and put them into a sauce bowl to soak for 3-5 hours.
White radish, spicy millet, ginger and garlic, sugar, salt, vinegar, very fresh soy sauce, pickled pepper
1. Pickle the sliced white radish with 1 spoon of salt and 1 spoon of sugar to remove the water, and squeeze out the excess water.
2. Half a bowl of pickled pepper + half a bowl of vinegar + half a bowl of very fresh soy sauce + spicy ginger, garlic and millet + 1 tablespoon of salt + 1 tablespoon of sugar to seal Marinate for more than 12 hours.
5 kilograms of mustard greens, 3 taels of oil, 4 taels of salt, 1 piece of ginger, 4 heads of garlic, 1 tael of chili powder, 3 taels of rice vinegar, 2 taels of sugar, Appropriate amount of MSG.
1. Peel and clean the pitted and dirty areas of the mustard greens with a knife, then use steel wool to wipe the surface of the mustard greens, clean them again, and wipe Moisture on dry surface.
2. Cut mustard greens into shreds, add salt, mix well, and marinate overnight.
3. Pinch out the excess water from the pickled mustard shreds and set aside. Mince the garlic and mince the ginger.
4. Put the chili powder into a large bowl, heat the hot oil in the pot until it smokes, turn off the heat, lower the oil temperature slightly, and pour the oil in In the chili powder, fry the chili powder until fragrant, drizzle the oil while stirring the chili powder so that the chili powder is evenly heated.
5. Let the fried chili oil cool, pour it on the mustard shreds, then add sugar + rice vinegar + minced ginger + minced garlic + add MSG to taste.
6. Use chopsticks to stir evenly from bottom to top, put it in a jar, and eat as you go.
6 cucumbers, half a head of garlic, 1 small piece of ginger, 2 star anise, 2 bay leaves, 30 peppercorns, 6 spicy millets, appropriate amount of vegetable oil , 2 small cups of light soy sauce, 1 small cup of oyster sauce, 1 and a half cups of vinegar, 1 and a half cups of sugar, appropriate amount of salt
1. Wash the cucumber and cut into sections. , put in a basin and marinate with salt for half an hour.
2. Slice ginger, crush garlic, prepare dry ingredients, use dried chili pepper for millet.
3. Put oil in the pot, heat the oil, add bay leaves, peppercorns, and star anise and saute until fragrant, add ginger and garlic and stir-fry evenly.
4. Add light soy sauce + oyster sauce + vinegar + sugar, stir-fry evenly, boil for 1 minute, turn off the heat and cool down.
5. Take out the pickled cucumbers, drain them with kitchen paper, put them in a basin, pour in the cool sauce, stir and marinate for 2 hours. Yes, the crispy and tender cucumber strips taste very appetizing.
Rock sugar, ground screws, millet pickled pepper, ginger slices, red pepper
1. Take a washed and dried container, add an appropriate amount of rock sugar + salt + red pepper + ginger slices + millet pickled pepper + white vinegar to half of the container.
2. Add the washed and dried floor screws. Don’t put too much. Pour water to the mouth of the bottle. Seal the mouth of the bottle with plastic wrap, close the lid, and stir with clean chopsticks every day.
3. It usually takes 3 days to taste, and the taste will be good after 5 days
Kohlrabi 1 3 carrots, 1 carrot, half a catty of celery, half a catty of pepper, appropriate amount of salt
1. Wash all the ingredients, squeeze out the water, and let them dry. Dry the moisture on the surface of the ingredients so that the pickles will not spoil easily.
2. Cut the cabbage into shreds, cut the carrots into shreds, cut the celery into sections, remove the stems of the peppers and cut into shreds.
3. Put the chopped green vegetables into a basin and mix well. Sprinkle with salt and mix well. Marinate overnight. Marinate the ingredients until soft and you can eat.
10 pounds of mustard greens, 500 grams of salt, 150 grams of garlic, appropriate amount of MSG, 150 grams of chili powder, 250 grams of mature vinegar, 250 grams of vegetable oil, appropriate amount of sugar.
1. Wash and cut the mustard greens into strips, add 500 grams of salt, and marinate for more than an hour.
2. Remove. Wash with water, remove the salt from the mustard greens, add all the seasonings and marinate for 1 hour.
3. Mix well, seal and store for more than 20 days before eating.
Green radish, chili oil, salt, soy sauce, pepper, aniseed, sugar
1. First, choose fresh green radish, cut off both ends and peel them for later use.
2. Use a knife to cut evenly into 1 cm thick slices, and then cut them into pieces. Stack 3-4 sliced radishes together and cut them into strips about 1 cm wide
3. Cut all the radishes into strips and place them on top. Dry in a ventilated place outdoors
4. When eating, take out some dried radishes, soak them in water for 30 minutes, and wash them twice. Wash off the dust and squeeze out the water from the radish strips.
5. Heat oil in the pot, remove the peppercorns and aniseed, fry over low heat, and fry the peppercorns. When browned, remove the peppercorns
6. Pour the fried peppercorn oil into the radish strips, then add salt + soy sauce + chili oil + sugar. Stir evenly, put it in a crisper, and leave it overnight before eating.
3 pounds of eggplant, 2 taels of coriander, 1 pound of garlic, and 1 tablespoon of salt. Half, appropriate amount of MSG
1. Prepare the eggplants. Choose long purple-skinned eggplants, smaller ones, tender ones, and smooth and black ones. Remove the stems and wash the eggplant.
2. Wash the coriander, squeeze out the water, peel the garlic, mince the coriander, mince the garlic, and add salt. and MSG, add minced garlic, minced coriander, salt, MSG,Mix together and set aside.
3. Add water to the steamer and bring to a boil. Put the eggplant into the steamer and steam until cooked. Take out the eggplant and place it on the chopping board. Cut the middle and mix it. Fill the divided eggplants with good minced garlic, not too full, just level with the eggplants.
4. Place the eggplants in the container, sprinkle a layer of salt evenly, then place a layer of eggplants, then sprinkle a layer of salt, and place the eggplants on top. Put them all in a container, seal them with plastic wrap and put them in the refrigerator. You can eat it the next day.
Fresh green beans, salt, garlic, dried chili pepper, white wine, ginger
1. Melt the salt with cold water, and soak the peeled garlic cloves, dried chili peppers, and ginger in salt water for 1 month.
2. Wash the green beans, remove the old tendons, dry the surface moisture, pour the previously prepared kimchi water into the jar, and then add the green beans. , use bamboo pieces to clamp the vegetables and press them with stones.
3. Cover the altar, add the salt water, and let it brew for 10 days.
5. How to pickle mustard greens sold in the market
1 , Step 1: Peel off the pitted skin of mustard greens first, because there is dirt hidden in those pits. Pickled vegetables must not have dirt, so they have to be peeled off. The texture of mustard greens itself is relatively hard, so you need to use steel wire. Scrub the balls clean so that the smooth outer skin does not need to be peeled off. They are very delicious. Remove the roots and leaves, wash and dry them.
2. Step 2: Add one pound of salt to 10 pounds of mustard greens in a ratio of 10:1.
3. Step 3: Put the pickled mustard greens in a ventilated and dark place outdoors, and turn them once a month. It doesn’t matter if it’s cold in winter. It’s necessary in summer. Turn frequently,
6. Pickling method of mustard plants
1. Wash the mustard plants and cut into small pieces and set aside.
2. In a large bowl, add appropriate amount of salt and stir evenly.
3. Soak the cut mustard plants in salt water and marinate for about 30 minutes to 1 hour.until the mustard plants are soft.
4. Take out the pickled mustard plants, rinse them with clean water, drain them and set aside.
5. In a bowl, add appropriate amount of chili powder, minced ginger, minced garlic, sugar, vinegar and sesame oil, stir evenly to form a sauce.
6. Put the pickled mustard greens into the sauce, mix well and serve.
Okay, this is the end of the article, I hope it can help everyone.
