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Method for pickling Cai Jie
The shredded mustard of the older generation, eaten for a month at a time, is crispy and delicious, salty and appetizing.

It's the season of mustard tuber pimples again. Every time I go to the morning market or the vegetable market, I see the most stalls selling pickled mustard tuber bumps. I have to say, northerners really like this bite. Every household buys it home and marinates a few cans at a time, which can last for half a month. Usually breakfast or dinner with porridge is refreshing and appetizing.

Mustard pimple is not expensive, a few cents a catty, but its nutritional value is not low, and it contains many vitamins needed by human body. At the same time, there is a natural capsaicin in shepherd's purse pimple, which has certain antibacterial and bactericidal effects. It is a very healthy alkaline vegetable, especially suitable for autumn and winter.

My family also makes pickled mustard tuber every year, and I have tried many methods of pickled mustard tuber, but my favorite is "braised mustard tuber" Stir-fry shredded mustard in hot oil first, and then stew in a sealed container for one day. The shredded mustard smells choking, but it tastes good.

This practice of "stewing shredded mustard" was also handed down by our local older generation. Compared with many practices of heavy salt and heavy sauce, it is healthier and can better reflect the original flavor of shredded mustard. The following small series will share this practice of shredded mustard with everyone. Friends who like to eat mustard silk remember to collect it!

-Stewed shredded mustard-

Prepare ingredients: mustard tuber1500g, dried chili 5g, edible oil 50g, a little salt, a little aged vinegar and a little light soy sauce.

Practice steps:

1. Wash mustard pimples with clear water, directly cut off the parts that are not easy to clean with a kitchen knife, then peel off the skin on the surface of mustard, and then wipe them into filaments with a silk scarf. Braised shredded mustard, it is best to wipe it with a silk scarf instead of cutting it with a knife. Using a silk scarf can better make the mustard in the mustard knot seep out.

2. Add about 50 grams of cooking oil to the wok, add 5 grams of pepper granules to the cold oil, stir-fry the pepper on medium fire, and remove the pepper after it is cooked.

3. After taking out the pepper, add shredded mustard and stir fry quickly, and keep the fire. It takes about 1 minute to stir the shredded mustard evenly.

4. Put the fried shredded mustard into a clean, water-free and oil-free jar while it is hot, press it hard, screw on the bottle cap after filling the jar, and tighten the bottle cap; Let the canned bottle stand at room temperature for 24 hours.

5. Braised shredded mustard smells very spicy. Take a proper amount of stewed shredded mustard and put it in a basin. Add proper amount of salt, aged vinegar and soy sauce, and mix well with chopsticks to serve.

The shredded mustard tuber made in this way is spicy, crisp and appetizing, and it is a very good appetizer. Like a friend, try it quickly!