Every autumn, many kinds of vegetables come on the market, among which mustard is a popular ingredient. Many people like to keep mustard and eat it slowly, especially in winter. It is delicious to drink a bowl of hot rice porridge with pickled peppers and shredded mustard in the morning, because mustard has a bitter taste, and it takes some skills to make mustard delicious when pickled peppers.

Tips for pickling shredded mustard tuber.

1. It is best to pickle shredded mustard with rice vinegar and white sugar. In Yan 'an, you need to prepare 5000 grams of fresh mustard, 250 grams of rice vinegar, 250 pieces of edible oil, 400 grams of salt, 400 grams of sugar, monosodium glutamate and garlic, cooked sesame seeds and some pepper noodles.

2. Wash the prepared fresh mustard, soak it in clear water for 24 hours, then dry it and cut it into filaments. Peel garlic and cut into garlic slices. Mix the pepper noodles and sesame seeds together, then heat the oil in a wok, and then pour the hot oil directly into the pepper noodles and sesame seeds and mix well.

3. Put the chopped garlic slices and building materials together and stir well, then add the stirred Chili oil, stir well with clean chopsticks and seal directly. Marinate in a clean glass bottle for 10 to 15 days, and the shredded mustard inside can be marinated. It will be spicy and delicious when taken out, especially delicious.

Tips on curing formula of shredded mustard tuber.

1, shredded mustard can also be pickled into hot and sour shredded mustard. The curing formula is: 400g of edible salt, 500g of garlic, 200g of sugar, 50g of monosodium glutamate150g, 50g of aged vinegar, 50g of pepper powder, 50g of edible oil150g and 3000g of mustard. Processing mustard into filaments, mixing all other seasonings together to make juice, and then pickling with shredded vegetables.

2. There are certain methods and tricks when pickling shredded mustard. In addition to preparing complete materials and fresh mustard tuber, the cut mustard tuber should be dried in the sun 1 2 days, and then marinated with seasoning after 50% drying, so that she can absorb more juice and make the smoked mustard tuber taste better and more delicious.