Today, I will bring you a super-simple pickle, pickled mustard head! This method is still learned from my mother-in-law. It is super simple and delicious. A bowl of porridge with this small pickle in the morning is really delicious! Like the little friends, do it quickly ~
Materials?
2 octagons
Proper amount of soy sauce
A little soy sauce
2 mustard greens
Proper salt content
Homemade pickles, salty and delicious pickled mustard heads! The practice?
First, cut off all the roots of the mustard head, clean it and cut it into small pieces with moderate thickness.
Please click to enter a picture description.
Boil water in a pot, pour in the mustard head after the water boils, cook until it softens slightly, immediately remove and drain the water, and let it cool for later use.
Please click to enter a picture description.
Take another pot, pour in a proper amount of light soy sauce, a little light soy sauce, 2 aniseed, and a proper amount of salt, and boil until it just boils. Turn off the fire immediately and let it cool for later use.
Please click to enter a picture description.
Put the cooled mustard head into a large sterilized basin in advance, and pour in the cooled soup. It is best that the soup does not pass the mustard head, which is easy to taste and prevent deterioration.
Put the big basin in the refrigerator and keep it. Generally, it can be eaten in about 2 days.