Pickled pickled mustard is made from high-quality stems, also known as fresh cabbage heads. Fresh cabbage heads can also be used as side dishes. I shared the pickling method of sweet and sour mustard.

Method for pickling sweet and sour mustard

Raw material formula

100 kilograms of mustard 60 kilograms of cold boiled water 2.4 kilograms of glacial acetic acid 30 grams of cloves 30 grams of cardamom powder 30 grams of ginger 6 grams 200 grams of red pepper, 30 grams of bay leaves, 30 grams of cinnamon, 30 grams of white pepper, 40 grams of garlic, 200 grams of white sugar, 18 kilograms

Production method: 1. Add the prepared ingredients into acetic acid The solution was heated at 80°C for 1 hour. After cooling, filter, then heat to 80℃, add sugar and let it dissolve to form sweet and sour flavor liquid.

2. Soak the pickled mustard (green cabbage heads) in water to desalt, drain, and cut into thin slices (width 2 cm, length 5 cm, thickness 0.3 cm) with a knife. Do not cut into slices. Can be cut into shredded or minced vegetables.

3. Soak the cut mustard in the sweet and sour liquid, put it into a jar, and press it horizontally on the vegetable surface with bamboo slices to prevent the vegetable slices from floating up and affecting the quality. Cover and seal the mouth of the jar, and it will become sweet and sour mustard in more than 20 days. The longer the soaking time, the better the quality.

Effects of mustard:

1. The main ingredients of mustard are protein, carotene, dietary fiber, minerals, etc.

2. Mustard mustard contains 17 kinds of free amino acids such as glutamic acid, aspartic acid, and propanoic acid. Many nutrients are necessary for the human body;

3. Modern Nutritionists believe that mustard can strengthen the spleen and appetite, replenish qi and essence, increase food and help the spirit;

4. Low-salt health-care mustard can also protect the liver and lose weight;

5. Mustard is said to be a "natural seasickness reliever". People who suffer from motion sickness and seasickness put a piece of mustard in their mouths and chew it, which will relieve their depression;

6. Mustard can stimulate the appetite and strengthen the spleen, increase appetite and improve the spirit. ;

7. When you are unwell or excessive in drinking, eating a little mustard can relieve the dizziness, chest tightness and irritability caused by drunkenness.

Notes:

1. It is especially suitable for people who often eat greasy food, those who have just recovered from a serious illness, or those who have a minor illness and have a poor appetite.

2. Pregnant women should eat less pickled mustard as much as possible

3. Patients with respiratory diseases, diabetes, and high blood pressure should eat less.

4. People with chronic diarrhea should not eat it.

Pickled mustard recipe:

Steamed grass carp with pickled mustard, bamboo shoots and mushrooms

Ingredients: grass carp

Accessories: pickled mustard, winter bamboo shoots, shiitake mushrooms, pork belly

Seasoning: sesame oil, soy sauce, pepper, chicken essence, cooking wine, sugar, green onion, ginger, sugar

Preparation method:

1. Clean the surface salt of mustard Cut into shreds with mushrooms, winter bamboo shoots, pork belly, green onions, and ginger;

2. Cut grass carp into 1 cm wide segments and place on a plate;

3. Heat the wok, add In base oil, stir-fry shredded onion, ginger, and pork until they are done. Add mustard shreds, winter bamboo shoot shreds, and shredded mushrooms to the pot in turn. Add soy sauce, cooking wine, chicken essence, sugar, and pepper and stir-fry. After frying, cover the fish segments on the plate;

4. Steam the fish in a steamer over high heat for six minutes, take it out and pour a little sesame oil on it.

Features: The fish is soft and smooth, with a rich flavor.

Mustard mustard and shredded pork soup

Ingredients: 50 grams of pickled mustard and 50 grams of pork loin.

Seasoning: 500g clear soup, 10g cooking wine, 1g MSG, a little soy sauce.

Cooking technique:

1. Cut the meat and mustard into shreds and put them into a large bowl, add water and soak them.

2. Put the clear soup into the spoon. When it is 80% hot, pour the shredded pork and mustard shreds into the soup spoon together with the water. Use iron chopsticks to spread them. When the soup is almost boiling, use a slotted spoon. Remove the raw materials (do not blanch the shredded pork), pour the soup with a hand spoon, wash away the blood foam on the shredded pork and mustard, and then put it into a soup bowl.

3. Add cooking wine, a little soy sauce, and MSG to the soup in the spoon. After boiling, skim off the foam and pour it into a soup bowl.

Features: The mustard is crisp and tender, the shredded meat is soft and tender, and the soup is clear and delicious.