Don't wash it, although it's dirty. If it is really dirty, wipe it with a dry cloth. Grandma said that washing salt would rot quickly. Better have a jar at home. My house is pickled in a jar, with a layer of pimples and a layer of coarse salt. Some people like to cook a little soup with big ingredients, such as pepper, star anise and fennel, but they must be cooked cold before pouring it in, otherwise acne will burn out.
In a few days, the jar will be emptied, that is, the pimple below will be placed on the top and the pimple above will be placed on the bottom to prevent the pickled taste from being uneven. It is best to cover acne with salt or boiled soup to prevent the exposed acne from getting worse.
Generally, it takes a long time to pour the jar several times, which is estimated to take about 2 months. Remember to empty the jar.
This is a folk prescription I heard. Our family hasn't tried it, others have done it. They just go to the supermarket to buy that salty shrimp sauce and pour it in cans. It is said that pickled pickles are delicious, so you can decide whether to try them according to the situation.
Finally, if you don't eat it in hot weather, don't stir the pickles in the jar. Even if you pour the jar, try to stir it gently, otherwise the pickles will stink and be wasted.
I hope this helps.
Question 2: How to eat pickled mustard tuber? How to eat mustard tuber pimple?
First, cold salad.
1, wash pimples and shred. The thickness can be according to personal preference, but it should be as uniform as possible so as to look comfortable.
2. Add Chili oil, monosodium glutamate, sesame oil, soy sauce and sesame seeds and stir well. After 30 minutes, the delicious cold dough can be eaten.
You can roll up the dried tofu in the northeast, or eat pancakes, or cook pickles for dinner. It's absolutely delicious. Hemp, spicy, crisp, salty and fragrant. Why don't you try?
Second fried shredded pork
1, shredded beef, shredded pimples, and thinly sliced two pieces, which is easy to taste.
2. Stir-fry chopped green onion in oil pan, stir-fry shredded pork, add ginger powder and pepper powder, simmer for 3 minutes, add shredded pork and continue to stir-fry until shredded pork becomes discolored, add monosodium glutamate, and take out of the pan. A delicious and cheap dish is on the table.
Question 3: How to pickle shredded mustard to taste the taste of raw materials?
rutabaga
way
Wash mustard bumps with clear water;
Start shredding after washing. This is hard work. Look at this cauldron After cutting, my wrist is sour.
Air drying the cut mustard shreds for one day;
Stir-fry peanuts and peel them;
Boil pepper, aniseed and vinegar, and let it cool for later use. It doesn't need much, as long as you can mix the mustard well.
After the preparation is completed, start pickling shredded mustard. Firstly, dry mustard shreds are mixed with salt;
Sprinkle boiling water into shredded mustard;
Add peanuts and mix well;
After stirring, it can be canned;
Put shredded mustard tuber into a casserole, fill it up and press it as hard as possible with your hands;
Seal the jar with plastic wrap and start waiting. You can eat it in two or three days.
Question 4: How much salt you put in mustard tuber pimples depends on how much mustard tuber pimples you put in. The ratio is: 1: 10. & gt
Question 5: the practice of mustard tuber, how to eat mustard tuber well, the common practice of mustard tuber raw materials: 30 kg of mustard tuber, 3 kg of refined salt, pepper and aniseed.
Prepare:
1. Wash and peel the purchased mustard pimples. Larger mustard bumps can be cut in half.
2. If you want to use pepper and aniseed, first boil pepper and aniseed with appropriate amount of water, then add water and let it cool for later use. If you don't use pepper and aniseed, use clean water directly, but it's best not to use tap water, because tap water in China can't meet the standard of direct drinking.
Pickling method of northeast mustard knot 1
Soak the processed mustard knot in water for two days, changing the water two or three times in the middle, and then take it out and put it directly into the pickle jar. Put a layer of mustard in it and sprinkle a layer of salt evenly. After all, sprinkle a layer of salt evenly on it.
After pickling for two days, fill the pickle jar with water, press it on clean stones and other heavy objects, and cover it slightly to prevent dust from falling in.
Pickling method of northeast mustard knot II
Put the mustard knot in one's heart in a big clean basin, sprinkle with salt, mix well and marinate for four or five days until the mustard knot comes out of the water, then put it in a pickle jar, then fill the jar with clear water, press on a heavy object and cover it to prevent ash from falling in.
Supplementary explanation:
1, the amount of pepper and aniseed is as you like, or pickled mustard bumps with salt can be used instead of pepper and aniseed.
2. Pickled mustard knot is different from pickled northeast sauerkraut. Be sure to put a lot of salt when pickling, and then soak the excess salty taste with water when eating.
3. Mustard pimples can be eaten after a month or so. In spring, you can also take out the mustard tuber and dry it in the sun, so that it won't break after a year or two, and then soak it in water to eat.
Question 6: How to pickle mustard? 10 kg fresh mustard is shredded and pickled for 24 hours, and then squeezed with water. 2. A catty of salt (use a large part of shredded mustard and mix the rest with other seasonings) 3. Chili powder 3 2 4. Garlic 1 kg 5. Monosodium glutamate 3 2 6. Vinegar: 7 per catty. Cooked soybean oil: 3 to 8. Sugar: 3. Two pickling methods of mustard 1. Wash the mustard first, then dry it, number two. Wash the kitchen knife, cutting board, wok and shovel to dry, and there is no raw water. 3. Cut mustard into shreds. 4. Cut Jiang Mo and pepper. 5, stir fry with clean oil, the amount of oil can be slightly more than cooking. 6. After the oil is hot: add pepper to taste, stir-fry the enlarged ingredients, add Jiang Mo, pepper to taste with salt (not too salty), add vinegar, stir-fry the shredded vegetables for four to five minutes according to the amount of juice, and put them in the jar while it is hot. As for the balcony, it is not stamped on the same day and sealed the next day.
Remember the mustard tuber pimple you ate when you were a child? Do you want to pickle mustard yourself in pickle season? Here's a way to pickle shredded mustard. It's delicious. Please try it if you like.
food
Ingredients: 5000g mustard.
Accessories: 50g shredded ginger, 0/50g salt/kloc-,0/00g soy sauce/kloc-,50g ploughshare, 500g white vinegar, 30g pepper, 30g dried pepper and 50g white wine.
Steps/methods
1. Wash the mustard first, and then dry it without raw water.
2. Wash the kitchen knife, cutting board, wok and shovel to dry, and there is no raw water.
3. Cut mustard into shreds.
4. Cut Jiang Mo and pepper.
5, stir fry with clean oil, the amount of oil can be slightly more than cooking.
6. After the oil is hot: add pepper to taste, stir-fry the enlarged ingredients, add Jiang Mo, pepper to taste with salt (not too salty), add vinegar, stir-fry the shredded vegetables for four to five minutes according to the amount of juice, and put them in the jar while it is hot.
As for the balcony, it is not stamped on the same day and sealed the next day.
end
Method for pickle spiced mustard shred
1
Ingredients: salt mustard tuber 500g soy sauce 25g sugar color10g sesame 25g spiced powder, cooking wine, monosodium glutamate and chilli powder.
2
Production method: 1. Slice the pickled mustard head with a knife, soak it in cold water for 4-5 hours, take it out and squeeze out the water. 2. Put the sesame seeds in a wok on fire, stir-fry the sesame seeds, pour them into a chopping board and press them into powder. 3. Stir sesame powder, soy sauce, sugar color, spiced powder, cooking wine, monosodium glutamate, Chili powder and shredded mustard to serve.
three
The product is red and yellow in color, salty and spicy, crispy and delicious.
Question 7: How to pickle mustard? Spicy vegetable pimple is a kind of vegetable, which grows underground like radish. Its shape is a long fibrous root under the ball, which looks like a pimple and tastes spicy, hence the name spicy pimple. Spicy pickles are the favorite of Shandong people. Spicy vegetable pimples, like radish, mature in autumn, with a diameter of 10 to 20 cm. Its leaves can also be eaten, like snow red. Leaves cut from spicy pimples can be pickled into pickles such as sherry red, or dried and left as dried vegetables in winter. Pickled pickles, although not the unique flavor of sherry red, are more delicious and crisp than sherry red. Dried vegetables can be put in bean juice or soaked in water and fried in oil. They all taste delicious. After removing the leaves from the spicy pimple, remove the fibrous roots below and wash them, and then marinate them in a jar. Spicy pimples will be marinated for a year or two, and then gradually turn from white to brown, and the spicy taste disappears and becomes fragrant. In my hometown, almost every family has a big pickle jar for pickling pickles. Pickled once can be eaten for several years. You don't need to pay too much attention to the salt used, but it is best to use the sea salt in Bohai Bay, which is large in quantity and contains essential elements such as iodine. It is best to put some spices such as pepper (or pepper leaves), ginger and garlic in pickles, which will be particularly fragrant when pickled. The meat of pickled cabbage pimples is much more crisp than raw spicy pimples, and the skin is not as crisp as meat, but the fibers on the skin have softened, and the taste and taste are the best. Hot pickles can be directly cut into long strips like French fries, or sliced and sprinkled with Chili powder. The tender ones can be shredded and dipped in sesame oil. They are all extremely refreshing dishes. You don't want to eat them raw, but you can fry them. The best match is to add shredded celery and a little shredded pork and fry until half cooked. The aroma of kimchi matches the unique aroma of celery. It tastes crisp and refreshing. Like many other pickles, pickles are good for porridge. Millet-cooked ghee porridge and spicy kimchi are really the best in the world.
Question 8: How to pickle mustard (pimple) at home?
Ingredients: mustard 100 kg, salt 10 kg, ginger slices, pepper, fennel, clove, dried tangerine peel, aniseed 10 g each. Mustard should be in season, and the petiole meat has no aging phenomenon.
Pickling method: remove the old roots and yellow leaves of fresh mustard, then wash them with clear water and dry them. After about 5-6 days, it can be cut into strips. When pickling, sprinkle a layer of salt on the bottom of the jar, then put the mustard in, with the incision facing down, and sprinkle another layer of salt on each layer of vegetables. Fill the plate with as little space as possible. When it is full, press a stone or other heavy object on the mustard. Empty it once within 24 hours after entering the tank, then once a week later, and finally store it in a cool place for about 20 days. When the mustard tuber turns yellow-green and smells of lactic acid, it is taken out for processing.
Processing method: After pickled mustard tuber, soak the pickled mustard tuber blank with water at the ratio of 65,438+0: 3, desalt, then press-filter, remove impurities, cut into pieces and shape. Then, the spices are soaked, filtered and fully mixed with seasonings, then mixed with pickles and stirred evenly, then bagged and packaged, and vacuum sealed. After heating and sterilization, it can be cooled, air-dried, boxed and put into storage.
Pickled mustard tuber has the advantages of salty, light and delicious, fresh, fragrant, tender and crisp, and good storage resistance.
Mustard pickling
After harvest, mustard usually needs to be dried first and then salted. In the pickling process, the concentration of salt is generally below 12%, and the pickling tank must be sealed.
Question 9: How to make pickled mustard tuber pimples soft? Too sour makes them soft easily, and you don't want to eat salty ones. After pickling, take it out and soak it in soy sauce for a few days, steam it and dry it.
Question 10: How to pickle mustard acne? How to pickle them in the sun? Wash mustard pimples, put them in a pickling tank, sprinkle with a piece of salt and marinate for about a week. Cut the mustard tuber into filaments, soak it in clear water and change the water several times in the middle. Add the right amount of sugar to the soaked shredded mustard, then pour in the right amount of soy sauce and add the right amount of sesame oil. Chop garlic and onion and add them to mustard shreds. Put a proper amount of pepper in the pot, pour in sesame oil, and fry over high fire until the pepper smells good. Add Chili oil and sesame seeds into mustard shreds and stir well.