Pickled pickles have been a habit in my family since I was a child, and the pickles cooked by the older generation at home are much more delicious than those bought in the vegetable market. Pickled pickles and mustard greens are the most commonly used ingredients. You won't get tired of eating shredded mustard. Every time you cook shredded mustard, you can eat it for a month, which is particularly convenient. I specially learned the method of pickled mustard greens from the older generation at home, and the taste is really good. If you master the proportion, mustard greens are really good.

The practice of pickling shredded mustard:

Spare ingredients: mustard 1 kg, peanut oil 1 kg, soy sauce 1 kg, salt 1 kg, vinegar 1 kg, dried red pepper 1 kg and ginger 1 kg.

Production process: step one, the mustard pimples should be washed first, and the inedible parts should be cut off. The mustard pimples should be shredded separately, placed in a container and dried in the sun.

The second step is to dry it until it is wrinkled and slightly dry. Don't dry it too much. It took me a day and a half to cut the dried pepper into pieces, put it in a big bowl, add flower oil to the pot and burn it until it smokes.

Step 3, pour it into the red pepper, fully stir it evenly, let it stand and let it cool, prepare the amount of soy sauce and vinegar, pour it into the pot together, add some sugar at the same time, boil it on low heat, turn off the fire and let it cool;

Step 4, add salt to the shredded mustard. One catty of salt is a little salty with 10 catty of mustard. You can put less salt, then add ginger and garlic, add monosodium glutamate, and pour the cooled soy sauce vinegar and Chili oil into the shredded mustard.

Step 5, stir thoroughly and evenly, put the shredded mustard into a container, put it aside for pickling, and the shredded mustard will be tasty in more than half a month.

Summary of Xiaobian: Different ingredients make pickles with different tastes, and everyone can choose according to their personal preferences. Among them, spicy cabbage and shredded mustard are my favorite two. At first, I always bought them in the supermarket, but I always felt that they were not as delicious as those cooked at home, so I consulted the older generation at home. The shredded mustard is crisp and salty, and it is especially appetizing to eat next meal, especially when my appetite is poor. I have a big appetite and have a special meal.

Cooking tips:

1, after the shredded mustard, it should be dried in the sun when the weather is fine. If the sun is insufficient, it needs to be dried for two more days, but pay attention to the fact that the shredded mustard can't be dried too dry, and the volume can be obviously reduced when it is wrinkled, otherwise the pickled shredded mustard will be dry and affect the taste;

2. 1 kg of mustard generally uses1kg of peanut oil. It is recommended to use peanut oil or rapeseed oil, which tastes more fragrant. The amount of pepper can be determined according to personal taste. If you like to eat spicy food, you need to boil the soy sauce before using it. However, it should be noted that both hot oil and boiled soy sauce need to be cooked and cooled before being used to pickle shredded mustard.

3. The salt added to shredded mustard is generally 6 or 7. Of course, you can add more salt if you like heavy flavor. Pickled mustard does not need to be put in the refrigerator, but be careful to put it in a cool and dry place.