Pickle caper lumps

Instruments: fresh caper lumps, high white wine

Seasoning: salt, pepper grains

1, ready to ten pounds of caper lumps, head equal, not big or small just fine, some of the small partners say this thing is not good to buy, in fact, it is very simple, the network more Yes, the price is inexpensive.

2, there are wounds in the pimple skin peeled, and then cleaned, dry water spare, because mustard itself contains spicy gas, pickling before the sun wilt, so you can let go of the smell, or else pickled taste will become astringent, taste is not good, try to choose a sunny day, drying them for two or three days, sunshine to eight dry, and so on to make the production after the incandescence.

3, this coarse salt particles, is also pickling special salt, such salt pickled out of the dish is more subject to put, not easy to deteriorate.

4, the pot into the right amount of water, add 1 catty salt (500 grams), a small handful of peppercorns, the water boiled and simmered all melted off the fire, and so completely cooled.

5, the bottle must be waterless and oil-free, dry and clean, the mustard goose bumps into the altar, and then poured into the pepper brine, bottle mouth to a spoonful of high white wine, play the role of sterilization, to prevent rotting, and then sealed marinated for a month.

6, so pickled mustard pimples, you can put a long, long time, do not worry about deterioration, you can eat a year all right, to wait a month and then open, eat when cut into fine silk, water washing again, and then add seasonings, rice, clear mouth to relieve fatigue, especially tasty.

Summary of skills

1, fresh caper lumps to first wilt it, so you can reduce the water inside the big head of cabbage, so that pickled big head of cabbage, in addition to crunchy can also add some chewy.

2, glass jars to ensure that no breakage, and clean but also no water and oil.

3, in the pickle pickling operation must not contact any oil, otherwise the pickle is easy to rot bad.

4, pickling time must be enough time to eat, to mustard lumps eat no salty flavor shall prevail.

Capsicum annuum

Alias: guardian grass, Chinchilla, net intestinal herbs, ground rice vegetables, ground vegetables, chicken heart vegetables, rhodochroses, chicken feet vegetables, artichoke vegetables, rhodochroses

Nutritional value

1. Mustard greens are rich in vitamin A, B vitamins, vitamin C and vitamin D. One mustard greens in vitamin C content of the daily recommended intake of 1.5 times, and the content of vitamin E also exceeded the daily recommended intake. Vitamin E content is also more than 10% of the recommended daily intake.

2. Mustard greens are high in fiber and water.

3. Mustard contains a large amount of ascorbic acid, which is a highly active reducing substance, participating in the body's important redox process, can increase the oxygen content in the brain, stimulate the brain's use of oxygen, refreshing and revitalizing the brain, and lifting the effect of fatigue.

4. Containing carotene and a large amount of edible fiber, so there is a bright eye and wide bowel laxative effect, but also to prevent constipation, especially for the elderly and habitual secretaries to eat.