Speaking of mustard tuber, I believe everyone is familiar with it. It can be said that the taste of shredded mustard mainly lies in the seasoning formula added in the pickling process. Because mustard pimples are widely distributed, the taste varies greatly according to the customs and eating habits in different regions. Different people have different preferences for condiments. Let's take a look at some common curing formulas.

1. After processing, pickled mustard tuber is added with aged vinegar, proper amount of sugar and fresh flowers, among which the amount of vinegar is more. There can be no oil star in the pickling process, and you can eat it after seven or eight days of pickling. The taste is sour, sweet and spicy, and the taste is strong.

2. Wash the mustard, shred it, drain the water, add ginger slices, pepper, fennel, clove, tangerine peel and aniseed, and stir evenly, with the ratio of 1: 3. However, this practice is generally factory packaging, which is not suitable for home production.

3. After the oil is slightly cool, add sesame and Chili powder, stir with salt, sugar, garlic slices, vinegar and monosodium glutamate, and then add shredded mustard to stir, which is spicy and suitable for people who like spicy food.

4. Add a little water to the soy sauce, boil it and let it cool. Cool thoroughly and mix well with shredded mustard, dried Chili and sugar. This method is mainly salty and sweet, which is very appetizing.

It should be noted that mustard has some unique bitterness, so some steps are needed to remove the bitterness. In the pickling process, some edible alkali can be added to remove bitterness, and seasonings such as sugar can also be added to avoid adding too much salt. If it is simply pickled at home, you can put it in a basin and soak it in cold water for a period of time after washing and peeling, and change the water several times during the process. Or cut mustard into shreds and stew it in a pot 1 min or cook it in a pot. These methods are more effective.

Encyclopedia of pickling methods of shredded mustard.

Pickled shredded mustard is delicious and nutritious. He is a frequent visitor at the family table and is deeply loved by people. In life, people often choose to pickle shredded mustard at home. Let's take a look at several simple and common pickling methods. You can make it according to the proportion of materials and your own preferences.

Method 1:

Raw materials: mustard 10 kg, salt 500 g, white wine 200 g, sugar 350 g, soy sauce 2000 g, shredded ginger 250 g, raw peanuts 750 g, garlic slices 200 g, monosodium glutamate 100 g, dried peppers 250 g, and a proper amount of aniseed.

Production steps:

1. Washed mustard, shredded and dried, usually one day. Cut the pepper dry.

2. Mix shredded mustard with salt, sugar, shredded ginger, raw peanuts, garlic slices, monosodium glutamate, dried peppers, prickly ash and aniseed, then put them in a container for compaction, and pour in white wine and soy sauce to make them not shredded mustard.

3, sealed, placed in a cool and ventilated place or refrigerator.

Method 2:

Ingredients: mustard 10 kg, salt 8 kg, oil 3 kg, sugar 3 kg, Chili powder 1 2 kg, garlic slices 1 kg, vinegar half a catty, monosodium glutamate 2 kg.

Production steps:

1, wash mustard, shred and dry.

1. Boil the oil, let it cool a little, and then add sesame seeds and Chili powder.

2. Mix all seasonings with shredded mustard.

3, packed in glass bottles and compacted, placed in a cool and ventilated place or refrigerated in the refrigerator.

Method 3:

Raw materials: mustard 10 kg, salt 400g, garlic 500g, sugar 250g, monosodium glutamate 1 50g, aged vinegar1bottle, pepper powder 50g and oil150g.

Production steps:

1, wash pickled mustard tuber, peel and shred.

2. soak the mustard in water.

3. Put the soaked mustard into 350g of salt and leave it for one day.

Matters needing attention in pickling shredded mustard tuber.

Mustard is a widely distributed food with rich nutrition and refreshing taste. The pickling process is not difficult, and common condiments can have a good pickling taste. Therefore, shredded mustard is also a dish that many families will cook at home. However, there are many problems that need to be paid attention to in the process of pickling and eating pickled mustard tuber. If it is not handled properly, it will affect the taste and health of pickling. Next, let's take a look at the precautions for pickling shredded mustard.

1, fresh season mustard should be selected when curing, and the petiole meat quality will not age. At the same time, the old roots and yellow leaves of fresh mustard should also be removed. Wash and dry mustard thoroughly before pickling.

2, because mustard pimple itself will bring some unique bitterness, so if it is not handled properly, the pickled finished product will also have bitterness. Therefore, the process of suffering is also essential. In the pickling process, some edible alkali can be added to remove bitterness, and seasonings such as sugar can also be added to avoid adding too much salt. If it is simply pickled at home, you can put it in a basin and soak it in cold water for a period of time after washing and peeling, and change the water several times during the process. Or cut mustard into shreds and stew it in a pot 1 min or cook it in a pot.

3. When cutting silk, the thickness can be according to personal preference, but it should be uniform to make it fully tasty. Generally speaking, a little thinner silk can make mustard pimples more tasty and taste better. If the knife is not good, wire wiper is also a good choice, I believe it can save you a lot of trouble.

4. Mustard will produce nitrite during pickling. Generally speaking, no nitrite was produced 4 hours before curing, and the content rose to the eighth day, and began to decline on the ninth day, and most of it was decomposed around the twentieth day. So try to eat pickles pickled within 4 hours or a month later.