When I first came into contact with shepherd's purse pimples, I felt very novel. Because the price is not expensive, I bought it for a few dollars. Later, it was fried once, and it felt particularly delicious. Grandma told me that it was called shepherd's purse pimple. Although it looks ordinary, it is full of treasures and can be used. The dishes made are also a must. In the kimchi industry, it is the big boss, and most kimchi is.

Shepherd's purse acne is not expensive in the market. Five or six dollars can buy pickled finished products and eat them directly at home. Wash the cut filaments with water, then add Chili oil and balsamic vinegar to eat with meals. In fact, its production method is also very simple. It is made of mustard pimple as the main raw material, washed and sprinkled with salt, put in a jar, sealed and pickled for one month, and can be eaten one after another. because

Pickle bumps have different tastes due to different production methods. They can be sliced, shredded, diced or pickled as a whole. Everyone is different. I think mine is relatively simple, I can finish it in a short time, and it tastes good. Here are the specific methods. Let's study together. I suggest collecting it first.

Pickled mustard pimple

Ingredients: fresh shepherd's purse and high-alcohol liquor.

Seasoning: salt and pepper.

1, prepare ten catties of shepherd's purse pimples, which are even in size, not too big or too small. Some friends say this thing is not easy to buy, but it is actually very simple. There are many online, and they are cheap.

2. Cut the pimple skin with wound, then clean it and dry it in water for later use. Because mustard itself contains spicy gas, it should be dried before pickling, so that the smell can be released, otherwise the taste will become astringent and the taste will be bad after pickling. Try to choose a sunny day, dry it for two or three days, dry it to 80%, and then do it later.

3. This crude salt is also a special salt for pickling. Vegetables pickled with this salt are relatively easy to release and not easy to go bad.

4. Put a proper amount of water into the pot, add 1 kg salt (500g), boil the pepper and water, and turn off the fire until it is completely cooled.

5, the bottle must be water-free and oil-free, clean, put the mustard knot in one's heart into the jar, then pour salt water with pepper and a spoonful of high alcohol into the bottle mouth to play the role of sterilization and anticorrosion, and then seal and marinate for one month.

6. This mustard tuber can be preserved for a long time without worrying about deterioration. You can eat it for a year and it will open in a month. When eating, it will be cut into filaments, washed with water, and then added with seasonings. It's delicious.

Skill summary

1, fresh shepherd's purse bumps should be dried first, which can reduce the moisture in kohlrabi and make the pickled kohlrabi crisp and chewy.

2. The glass jar should be free from damage, cleanliness, water and oil.