Pickled mustard goose bumps practice:
Spare ingredients: mustard goose bumps 10 pounds, coarse grain salt 1 bag, peppercorns moderate, water moderate;
Production process: the first step, mustard goose bumps to prepare out of the appropriate amount of prior to deal with it cleanly, and will be more old part of the cut, washed, and then put into the balcony to dry the surface of the water to ensure that there is no raw water;
The second step, ready to do pickles of coarse grain salt, a whole bag of salt all into the pot, plus a handful of pepper grains, while adding the right amount of water, began to cook until it boils, see the salt completely melted in the pot can be turned off the fire;
The third step, dry until completely cooled, ready to hold a mustard lumps of containers, will be treated beforehand to kill the poison and ensure that there is no water and no oil, the Control the water dry mustard lumps into the container;
The fourth step, at the same time will be pre-boiled and cooled pepper brine into the amount to be no more than the mustard lumps shall prevail, to be put all of them, plus the lid, placed in a cool, dry place;
The fifth step, almost a month's pickling time, mustard lumps on the food, take the time to remember to use the chopsticks with no water and oil clip, the remaining continue to seal and save, eat as you take.
Summary: I believe that after reading the recipe you will be able to find that the method of pickling mustard lumps in fact is not difficult, we will be in place to master the tips, good mustard lumps will taste better, I will use this method every year to do, mustard lumps flavorful and tasty, this practice is more traditional, is the taste of the old pickles, better than buying outside, and also ensure that the production process is clean and sanitary, so that the family can eat with complete peace of mind! hygiene, so that the family can rest assured to eat, mustard pimples of this pickling method, or the elders of the family to share, very practical, it will be done for breakfast with porridge dishes or appetizers are a good choice, like to eat more do not miss to learn this method.
Cooking tips:
1, mustard goose bumps after washing must ensure that the surface of no raw water, and the production of the whole process does not come into contact with oil, so that the mustard goose bumps storage time will be more long, in addition to the mustard goose bumps containers also remember to be free of oil and water to deal with, to prevent deterioration of mildew;
2, with the pickle special salt effect is better, the amount of mustard pimple I used a whole bag of coarse salt, almost 1000 grams, the amount of water needs to be determined according to the actual situation, can be no more than mustard pimple on it, flexible operation can be;
3, boiled brine must be completely cooled before you can not use the hot, or mustard pimple easy to deteriorate, this method of pickling mustard pimple time required is relatively long, almost a month's time to eat, remember to use a clean, clean, clean, clean, clean, clean water to prevent mold. The time required for this method is longer, almost a month time to eat, remember to use a clean tool when you take it, also to facilitate the preservation.
The recipe and proportion of pickled mustard lumps has been shared in detail, and now pickled can be eaten until next spring, welcome to learn this practice!
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