Speaking of mustard greens, I am very familiar with it, because every year when I go home during the Chinese New Year, I can eat pickled mustard greens made by my mother. It can be said that from snack to adult.

Mustard greens are also called pimples in my hometown. As the name suggests, they have a rough appearance and a rather willful appearance. It grows in the ground and looks like a radish from a distance.

Mustard greens are a delicacy during the Spring Festival, which is perfect for those who love drinking. The most popular way to eat mustard greens in our hometown is pickling. My parents are quite hard-working at home. They take care of the vegetable garden all year round and sell vegetables at every market. The vegetables at home are never interrupted. Every year during the twelfth lunar month when I go home for the New Year, I help my parents sell vegetables, and the mustard greens are the most troublesome. First, you need to take out the mustard greens from the cellar and wash them with water. When washing, you need to pick off the hairs on the mustard greens. Since the shape is not very regular, you need to remove the mud inside. It is cold in winter, so after washing, My hands were frozen. Cut the washed mustard greens into shreds and pour them into a pot of boiling vinegar. The amount of vinegar depends on your taste. Generally, half a pound of vinegar and 5 pounds of shredded mustard greens. Add a little salt, cooked soybeans or peanuts, if you like it spicy. You can add chili peppers and stir-fry until the mustard shreds are heated and the vinegar is evenly covered on the mustard greens, then you can take it out of the pot. After cooling, wait 24 hours so that the flavor is absorbed. The vinegar can lock in the moisture and it will not There will be such a strong mustard flavor, add some sesame oil, chicken essence, and coriander when eating, it will be particularly refreshing. Is it healthy to eat mustard greens like this?

Storage is more convenient. Sealed in a sealed container, it can stay fresh for at least 3 months as long as it is not stained with oil. Whenever you want to eat, just use clean chopsticks to pick up a few chopsticks, put them on the plate, put on the seasonings, and eat the mustard shreds while sipping the wine. Wouldn't it be fun? This is my family’s method of making shredded mustard greens, which is much more delicious than blanching it directly with boiling water. Don't ask me why? Because I am a foodie.

First of all, we need to prepare the raw materials, including 30 kilograms of shepherd's purse dumplings, three kilograms of refined salt, pepper and star anise, and an appropriate amount of aniseed.

The first step is to clean the mustard bulbs we bought, peel off the skin, and cut our larger mustard bulbs in half.

In the second step, we put the brushed shepherd's purse pimples into the water and soak them for two days. Soaking for two days will make the pimples crispier, so do not marinate them directly.

In the third step, we first put the peppercorns and aniseed, then add salt, and bring the salt to a boil. When we put the peppercorns and aniseed into the pot and cook it until it boils, turn off the heat. Let the boiled water cool down. When we pickle mustard pimples, we need to use purified water or boiled water and let it cool before use.

In the fourth step, we put the soaked shepherd's purse pimples into the small pickling vat, and then pour the cool water into it.

Step 5: Rub the mustard tassels with salt, and then put the cherry seeds on top of the knots. Then we put the lid on. It will be ready to eat after marinating for about 15 days.

Mustard greens are my favorite pickles among all the pickles I have ever eaten. The names may vary from place to place. In some places it is called mustard greens, and in other places it is called pimples. I also eat it in my hometown of Xuzhou, Jiangsu, where I now live. It is also eaten in Hohhot, Inner Mongolia. I generally don’t like to eat it raw. I like to stir-fry it with some chili peppers. It is absolutely delicious and goes well with rice when paired with steamed buns or pancakes or baked buns.

Let me share with you how to pickle mustard greens and how to fry mustard greens.

Ingredients

An appropriate amount of mustard heads, an appropriate amount of boiled water, an appropriate amount of pickling salt

Production process

1. Wash and arrange the mustard heads and dry them Set aside;

2. Let the boiled water cool, add an appropriate amount of pickling salt, and pickle the mustard heads until there is no white heart and spicy taste before eating.

Materials

1 head of pickled mustard, minced ginger, a little dried chili, appropriate amount of chives, appropriate amount of pepper, a little star anise, 2 peanut oil, appropriate amount of dark soy sauce, a little light soy sauce

Production Process

1. Cut the pickled mustard heads into thin strips and soak them in water for a while to remove some of the salt;

2. Take them out, squeeze out the water, cut the green onions into sections, and cut the peppers into small sections. ;

3. Heat the pan with cold oil, 50% of the oil, add star anise, pepper, chili, ginger, green onion, stir-fry until fragrant, add shredded pickles and stir-fry for about 3 minutes, add dark soy sauce, light soy sauce, stir-fry 2 minutes, add green onions, stir-fry for 3 minutes and serve.

The above is how to pickle mustard heads and stir-fry mustard shreds. They are very simple. The pickling of mustard heads requires a period of pickling, about a month. Everyone has time. Or if you like to eat, you can try making it.

Eat less pickled vegetables! Wash and dry the mustard greens! When marinating in a vat without moisture! Boil the salt and star anise, let it cool and put it in a jar! You can eat it after a month! Time is short and there are nitrites!

It’s the season of pickling mustard greens again. At this time of year, my mother will pickle a large vat of mustard greens. Every time I want to eat it, I take out some and stir-fry it with dry red pepper to make it delicious. . Friends who like to eat pickles can learn how to pickle mustard greens in a simple family version. Pickled mustard greens

1. Choose large mustard greens for the best taste

2. Wash them, cut them in half, and dry them in the sun for a whole day.

3. Place on paper without oil and cut into small pieces.

4. Use salt to knead the water.

5. Put it into a glass bottle and seal it inside the bottle cap with insurance film.

6. Wait 15 days before you can start eating.

Tips

The vegetable cutting knife must not be oily, and your hands must be washed clean, otherwise it will become moldy.