Chinese vegetables are a common vegetable, and there are many ways to eat them. However, the more common way to eat Chinese vegetables is to pickle them. After being pickled, they can be eaten as cold dishes, or as cold dishes. There are many ways to stir-fry and eat vegetables. The pickling methods of vegetables are also different in different regions. If you want the pickled vegetables to be delicious, in fact, when pickling vegetables, you must master the pickling methods. The method is very important. The following is a detailed introduction to the complete collection of pickling methods for vegetables.

How to pickle mustard shreds to make them delicious?

Piling method 1

1. When you pickle mustard lumps at home, you should buy fresh mustard greens in the market. After returning home, wash it with cold water, and then use a knife to peel off its skin. Especially for those uneven and difficult-to-wash areas, you must use a knife to remove them, and then cut the mustard lumps into quarters. piece.

2. Put the cut mustard lumps in the sun to dry. When they are 80% dry, put them away and immediately put them into a pickle jar for pickling sauerkraut. When filling, put them in advance. Prepare appropriate amounts of peppercorns and dried chili peppers, as well as garlic and ginger slices, wash them and remove the water, put them in a pickled pickle jar, then add appropriate amounts of pure grain wine and salt, and finally add an appropriate amount of cold water. Boil water, mix it evenly with clean wooden chopsticks, then seal and marinate.

Pickle method two

1. Mustard knots can also be cut into strips and then pickled. You need to prepare in advance when pickling, 5000 grams of fresh mustard knots, 500 grams of salt, and 150 grams of garlic. Grams, chicken essence, chili powder and vinegar, as well as cooking oil and sugar, need to be prepared appropriately.

2. Clean the prepared mustard knots with a knife, remove the roots and injured areas, then wash it with cold water, remove the water and cut into thick strips. Put the cut vegetable strips into a basin, add salt and mix well, then marinate for a few hours. After marinating, remove the moisture and wash away unnecessary salt.

3. Wait for the surface of the mustard shreds to dry, then peel the garlic, cut it into minced garlic, and put it into the vegetable strips. Then add other prepared condiments, mix well, and marinate for three to five days. The homemade mustard, radish and pickles are now ready to be eaten.