Method 1:
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Ingredients: 10 pounds of mustard greens, 500 grams of salt, 200 grams of white wine, 350 grams of sugar, 2000 grams of soy sauce, 250 grams of shredded ginger grams, 750 grams of raw peanuts, 200 grams of garlic slices, 100 grams of monosodium glutamate, 250 grams of dried chili, appropriate amount of pepper, and appropriate amount of aniseed.
Preparation steps:
1. Wash the mustard greens, cut them into shreds and dry them, usually for one day. Cut the dried chili peppers into slices.
2. Mix mustard shreds with salt, sugar, ginger, raw peanuts, garlic slices, monosodium glutamate, dried chili peppers, Sichuan peppercorns, and aniseed, put them into a container and compact them, pour in white wine and Soy sauce to cover the mustard shreds.
3. Cover and seal, and store in a cool and ventilated place or in the refrigerator.
Method 2:
Ingredients: 10 kilograms of mustard greens, 8 taels of salt, 3 taels of oil, 3 taels of sugar, 1 tael of chili powder, 1 kilogram of thick garlic slices, half a kilogram of vinegar, 2 taels of MSG.
Preparation steps:
1. Wash mustard greens, cut into shreds and dry.
1. Boil the oil, cool slightly and add sesame seeds and chili powder.
2. Mix all seasonings and mustard shreds evenly.
3. Put it into a glass bottle, compact it, and store it in a cool and ventilated place or in the refrigerator.
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Method three:
Ingredients: 10 pounds of mustard greens, 400 grams of salt, 500 grams of garlic, 250 grams of sugar, 150 grams of MSG, 1 bottle of mature vinegar , 50 grams of minced chili pepper and 150 grams of oil.
Preparation steps:
1. Wash, peel and shred the mustard greens.
2. Soak the cut mustard shreds in water.
3. Add 350 grams of salt to the soaked mustard shreds in water and leave them for a day.
Precautions for pickling shredded mustard greens
Mustard greens are a widely distributed ingredient, rich in nutrients and delicious in taste. The pickling process is not difficult, and common seasonings can produce a better pickled taste. Therefore, pickled mustard shreds are also a dish that many families make at home. However, there are many issues that need to be paid attention to during the process of pickling and eating mustard shreds. If not handled properly, it will affect the taste of the pickled food at least, and it will affect your health at worst. Next, let’s take a look at the precautions for pickling mustard shreds.
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1. Use fresh seasonal mustard greens when pickling, and the flesh of the petioles should not be aged. At the same time, remove old roots and yellow leaves from fresh mustard greens. Mustard greens should be washed and fully dried before pickling.
2. Since mustard pimples themselves have a unique bitter taste, if not handled properly, the pickled finished product will also be bitter. So the process of removing bitterness is also essential. You can add some edible alkali during the pickling process to remove the bitter taste, or mix it with sugar and other condiments to avoid adding too much salt. If it is just a simple pickling at home, you can wash and peel it, put it in a basin and soak it in cold water for a period of time, changing the water several times during the process. Or shred the mustard greens and simmer them in the pot for 1 minute or boil them.
3. When shredding, the thickness can be based on personal preference, but it must be uniform to make it fully flavorful. Generally speaking, slightly thinner shreds can make mustard lump shreds more flavorful and taste better. If your knife skills are not good, a grater is also a good choice, I believe it can save you a lot of trouble.
4. Mustard greens will produce nitrite during the pickling process. Generally speaking, there is basically no nitrite produced in the first 4 hours of pickling. The content will continue to increase until the eighth day, begin to decrease on the ninth day, and be mostly decomposed around the 20th day. So try to eat pickles that have been pickled within 4 hours or a month later.