Specific practices:
1. When buying wild vegetables, you must choose fresh and tender ones. You can try to break them. If you can break it very crisp, it means that wild vegetables are tender and can't make wood when eating. Remove the yellow leaves before going home, keep the whole tree and clean it up.
2. Drain the washed wild vegetables, hang them with clothes hangers and the like, and dry them for half a day until the wild vegetables lose a little moisture.
3. Put the potherb mustard seed into an oil-free large basin in batches, sprinkle with salt according to the ratio of 1 kg potherb mustard seed 1, and then add 1 pinch of pepper.
4. Start and rub the snow, as shown in the figure.
5. Knead the wild vegetables until they change color, and the water inside can seep out, as shown in the figure.
6. Prepare a water-free and oil-free jar, put all the kneaded wild vegetables in it, press it by hand, and finally pour in a little white wine.
7. Seal the bottle mouth and store it in a cool place. It can be eaten after 20 days, and the color of wild vegetables made by this method is still green. Be sure to soak it in clear water several times before eating, so that the salt can be analyzed.
Tip 1, it is advisable to eat less pickled food, and it must be pickled for 20 days before eating. My family usually marinates for a month before eating, for the sake of health. Everyone must not be greedy, and the power of nitrite should not be easily challenged. Please also tell people around you and your parents, so that we can eat more scientifically and healthily.
2. There are many ways to eat pickled wild vegetables. Cutting a plate of porridge is very refreshing. Stir-fry a plate with shredded pork or minced meat, which is very appetizing. Marinate with me now, and after 20 days, we will continue to eat all kinds of delicious dishes made with wild vegetables.
3. Like northeast sauerkraut, pickled wild vegetables can be preserved for about three months, just enough to eat for a winter. Moreover, 10 Jin of potherb mustard can only be pickled for half an altar, or even less than half an altar. Weight can be increased or decreased according to the actual situation.
1. Pickling method of potherb mustard Ingredients: potherb mustard 30 kg, ginger appropriate amount, salt 1.5 kg.
Practice: potherb mustard is dried in a ventilated place for half a day. Then remove the yellow leaves of potherb mustard, rinse with running water and cut into small grains. Add half of the salt, knead well and let stand for ten minutes. Squeeze the water into handfuls of vegetables, add the other half of salt and Jiang Mo, put them in a jar and squeeze them tightly in the jar.
The pickled wild vegetables can be cooked in about 20 days. This kind of salting method is drier and more fragrant than the whole tree in the tank. The amount of ginger can be determined according to your own taste, but a little ginger will be more fragrant. The vegetables in the jar were still green in the first week, and began to turn yellow in the second week. After twenty days, the pickled vegetables will be slightly golden yellow.
2. Pickling method of potherb mustard material: potherb mustard, crude salt and appropriate amount.
Practice: remove the yellow leaves of potherb mustard, put a small handful of the whole tree in a basin, and knead it repeatedly with thick salt until the stems and leaves become soft and the water comes out. Don't rub hard, try not to break it, and keep the whole tree intact. Clean all the mustard seeds and put them in the jar. Pickled jars should be oil-free and water-free, and it is best to use clay jars.
Pour the water in the snow when kneading the dough into the jar, press on the heavy object, cover it, seal it and put it in the shade. The weight is preferably clean stone. I couldn't find it, so I put water in a clean glass bottle and pressed it on it. After pickling for almost two weeks, potherb can be eaten. At this time, the color of wild vegetables becomes darker and there is more water. You can pick it up and taste the salty one.
This method can be described as a quick way to pickle vegetables in a short time.
Tips:
1, potherb mustard with thick and tender stems and leaves and few yellow leaves should be selected for pickling. Dry potherb before washing, and the leaves will not break.
2, the amount of salt can only be more or less, the jar of pickles must be water-free and oil-free, otherwise pickles will rot. It is best to use jars and jars made of glass and clay. , and avoid using iron, aluminum and stainless steel. At the same time, you must never leave any skin care products on your hands when cooking.
3. If liquor is added to the pickled wild vegetables, it can be preserved for a long time without deterioration. It tastes better with some pepper.
4. When pickled vegetables, the peak of nitrite content is usually in 10 ~ 15 days. It's safer to eat after the rush hour.