Better prepare a pickle jar.

Method 1: This method can be described as a quick method, and vegetables can be preserved in a short time.

Exercise:

1, 2. Remove the yellow leaves of potherb mustard, put a handful of the whole plant in a pot, thicken the salt, and knead repeatedly until the stems and leaves become soft and moisture comes out.

-Don't rub hard, try not to break it, and keep the whole tree intact.

3. Knead all mustard seeds into a ball and put them on the altar.

-The pickle jar should be oil-free and water-free. A jar made of clay is best. I used a casserole, washed it and dried it.

4.5. Pour the water in the snow when kneading dough into the jar, press down the heavy objects, cover them, seal them and put them in a cool place.

-The weights should be clean stones. I couldn't find it, so I put water in a clean glass bottle and pressed it on it.

6. After pickling for almost two weeks, potherb can be eaten.

-at this time, the color of wild vegetables becomes darker and there is more water. You can pick it up and taste the salty one.

Method 2: This method can be described as a traditional and authentic method, but it needs sufficient sunshine, and potherb mustard can only be cured after drying. I feel that the potherb mustard made by this method is very fragrant, probably after drying, and the taste is crisp and tough, but it takes a long time, almost more than 20 days.

Wilted wild vegetables.

A specially bought jar

Ingredients: mustard.

Exercise:

1, 2. Clean potherb mustard, remove the yellow leaves, and wash the sand at the roots with clear water.

It was the marketing season, and there were not many yellow leaves. Clean up the rotten leaves.

3. In clear weather, potherb mustard is hung upside down and dried for about 1 day until it withers.

It is best to have sunshine in the afternoon. I took it to the roof and hung it on the clothesline for two afternoons.

4.5. Clean the inside of the pickle jar, scald the inner wall with hot water several times, then dry the water and dry it in the sun.

-There should be no water or oil in the jar.

6. Put water in the pot, add the original salt, boil the water, and let it cool after the original salt melts. The ratio of salt to vegetables is about 1: 20.

7. Remove the sunburned leaves from wilted potherb seeds, put them on the altar one by one and compact them.

-When operating, pay attention to clean hands, no oil and no skin care products.

8, 9, pour in coarse salt water, do not mustard seeds, if there is room in the jar, you can press it with a heavy object.

-I found a glass bottle that can be put in. The heavy objects must be clean without oil.

This jar is still being treated, and it has been reserved!

Pickled potherb mustard, I have only calculated it four times. This is not experience or strategy. No matter which method is adopted, we should pay attention to four points, which are the key to ensure quality:

1, choose vegetables with thick stems and leaves and few yellow leaves.

2, the whole process to ensure oil-free, clean, to prevent the breeding of corrupt bacteria.

3. It is best to use jars and jars made of glass and clay. Pickling is required, and iron, aluminum and stainless steel are avoided.

4. When eating pickled vegetables, the nitrite content will have a peak value, generally in 10~ 15 days. It's safer to eat after the rush hour.

Super cooking of wild vegetables pickled by 1 It's not an exaggeration to say super. Two friends who came home for dinner didn't want to eat this dish when they were eating. They packed the leftovers and took them away, saying that fried rice with eggs would be delicious the next day.