The practice of pickling mustard bumps;
Spare ingredients: mustard bumps 10 kg, crude salt 1 bag, appropriate amount of pepper and appropriate amount of water;
Production process: the first step is to prepare a proper amount of mustard bumps, clean them in advance and cut off the older parts. After cleaning, put it on the balcony to dry the water on the surface to ensure that there is no raw water;
Step 2, prepare coarse-grained salt special for pickles, put a whole bag of salt into the pot, add a handful of pepper particles and a proper amount of water, start to boil, and turn off the fire after the salt is completely melted in the pot;
Step 3, air drying until it is completely cooled, preparing a container for holding mustard sauce, pre-sterilizing to ensure that there is no water and no oil, and filling the mustard sauce with water control into the container;
Step 4, at the same time, pour in pre-cooked and cooled salt and pepper water, and the dosage should not exceed mustard bumps. Put it all away, add a lid and put it in a cool and dry place;
Step 5, marinate for about a month, and you can eat mustard bumps. Remember to use water-free and oil-free chopsticks when you take it, and keep the rest sealed and eat while you take it.
Bian Xiao concluded: I believe that after reading the recipe, you will find that the method of pickling mustard pimples is actually not difficult. If you master the tips in place, the boiled mustard bumps will taste better. I use this method every year. Mustard bumps are delicious. This method is more traditional, it is the taste of old pickles, and it is much better than the one bought outside. Moreover, it can ensure the cleanliness of the production process and reassure the family. It is shared by the elders at home, which is very practical. It is a good choice to make porridge side dishes or appetizers for breakfast. Don't miss learning this method if you like food.
Cooking skills:
1. After the mustard pimple is washed, make sure that there is no raw water on the surface, and the whole production process does not touch oil, so that the mustard pimple will be preserved for a longer time. In addition, remember to treat the container containing mustard bumps without water and oil to prevent deterioration and mildew;
2. It is best to use special salt to pickle pickles. I used a whole bag of raw salt for this amount of mustard pimple, which is almost1000g. The amount of water needs to be determined according to the actual situation, without mustard bumps, which can be flexibly operated;
3. The boiled salt water must be thoroughly cooled, and it can't be hot, otherwise the mustard pimple will go bad easily. This method takes a long time to pickle mustard bumps, and it can be eaten in almost one month. Remember to use clean tools when taking it, also for the convenience of preservation.
The formula and proportion of mustard tuber pimple have been shared with you in detail. Now mustard tuber pimples can be eaten until next spring. Welcome to collect and learn this practice!
Learn more
1.9 million reading
search
Practice of shredded mustard in Dengfeng, Henan Province
Shandong spiced pickles dough drop soup
10 Jin mustard and several Jin salt
How much salt is used to pickle 10 Jin mustard pimple?
The practice of choking mustard silk in Shandong Province
15 Jin mustard pimple several Jin salt