When it comes to mustard dumplings, everyone is familiar with them. After all, pickled mustard dumplings are very delicious, especially after eating big fish and meat, eat some pickled mustard greens. The knots will feel particularly refreshing and appetizing, and have a very good anti-greasy effect. Although the mustard knots will taste a little bitter when eaten, as long as they are processed appropriately, they will become a special flavor.

A complete recipe of drowned mustard knots

Method 1

Ingredients: 5 pounds of mustard knots, 150 grams of salt, 75 grams of fine red pepper powder, and 100 grams of vegetable oil , 100 grams of white sugar, 150 grams of minced garlic, 150 grams of white rice vinegar, 50 grams of MSG

Steps:

1. Peel off the old skin of the mustard knots, wash them, and cut them in half or Put the three petals into a basin and soak them in cold water for 1 to 2 days, changing the water once in the middle;

2. Remove the soaked mustard lumps to dry the surface moisture, and use a grater to grate them into coarse pieces. A little bit of silk, or use a knife to cut into thicker silk;

3. Heat the vegetable oil in the pot until it smokes slightly (this is to prevent the vegetable oil from having a raw oil smell), turn off the heat and put it on the stove. Cool;

4. Pour the shredded mustard knots and all the seasonings into the pot, wear disposable gloves and stir evenly;

Method 2

Ingredients: 5000 grams of mustard head, 500 grams of coarse salt

Procedure steps

1. Cut off the roots of mustard head, wash and control the moisture;

2. Take a small tank, scrub it clean, dry it, sprinkle some salt on the bottom of the tank, then add a layer of mustard heads and sprinkle a layer of salt. After filling, add some cold water (the water will submerge the mustard heads) );

3. In the first few days of pickling, turn it once a day, and after a week, turn it every 3 days. Marinate it for about a month.

Method 3

Ingredients: 10 pounds of mustard greens, 500 grams of salt, 150 grams of garlic, appropriate amount of MSG, 150 grams of chili powder, 250 grams of mature vinegar, 150 grams of vegetable oil, appropriate amount of sugar

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Steps

1. Wash the mustard greens and cut them into thick strips, add 500 grams of salt, mix evenly, and marinate for more than an hour;

2. Take an empty basin, Remove the mustard greens and salt, add all the seasonings and mix well;

3. After marinating for an hour, the mustard strips will release water, squeeze out the water and add the seasonings and mix well;

4. Mix well Seal the mustard heads and store them in the refrigerator, and eat them after a week!

Method 4

Ingredients: Mustard knots, edible salt, cooked water

Steps

1. Mustard pimples and edible salt should be 10:1;

2. Wash and peel mustard pimples, and cut the larger ones into appropriate pieces;

3. Boil water and let it cool. It is cooked water. Soak the cleaned mustard lumps in cooked water for two or three days to remove the raw smell, and change the water two to three times during this period;

4. Place the soaked mustard lumps in a pickling vessel and place a layer Sprinkle a layer of salt on the vegetables. It is best to cover the top with a layer of salt after placing them, cover with a lid and seal, and marinate for three days;

5. Then add water, cover with a lid, seal and marinate That’s it. It will be ready to eat in one month.

Method Five

Ingredients: Mustard heads, Sichuan peppercorns, dried chili peppers, garlic, ginger, salt, white wine, water

Steps:

1. After you buy the mustard head, wash it, peel off the old skin and dirty parts, pay special attention to the bottom of each protrusion, which may be dirty, peel it off with a knife, and then cut each mustard head into 2-4 pieces, spread on a spacious container, place in a ventilated place, and dry;

2. Put the seasonings listed in the raw materials into a washed and dried pickle jar, and add water Or boil it cold and boil, and add water to half the jar of water;

3. Take the previously soaked pickled peppers, ginger, and jar of water, take out a small portion and put it into the new jar, so that you can Make the water in Xintan taste better. If not, it is best to add some fresh chili pepper, the taste will be much different.

If the jar for making pickled peppers is big enough, you don’t need to build a new jar. You can put the pickled peppers directly into the jar to make kimchi, which will taste better;

4. Stir everything in the jar evenly. It is salt, and it needs to be stirred and dissolved, otherwise it will easily sink to the bottom;

5. Put the dried mustard heads into the jar, and fasten a small plate of moderate size at the mouth of the jar to prevent The water from the edge of the altar enters the jar to keep the water hygienic, then cover the lid and add water to the edge of the altar;

6. After one day, take it out, slice it into small pieces or add some chicken essence and oil and chili pepper. Mix and eat.