Ingredients: 5 kg of mustard, half a catty of salt, 250mL of vinegar, soy sauce 100mL, 50g of sugar, 50g of ginger, 50g of garlic, appropriate amount of sesame seeds, appropriate amount of peanuts, 50g of onion, 25g of sugar and appropriate amount of edible oil.
1, shredded mustard, salted for 24 hours, and squeezed out the water.
2. Chopped onion and ginger.
3, hot pot cool oil, put chopped green onion, pepper powder, stir-fry and add appropriate amount of salt, soy sauce, vinegar, sugar, boil it up and let it cool.
4. Add shredded mustard, chopped peanuts, sesame seeds, and pepper and salt, stir evenly, put in the jar, and seal for 7 days.
Matters needing attention in pickling mustard.
1, the choice of mustard: choose fresh, light green mustard with fresh leaves and no spots, and remove the old stems. Fresh mustard is more suitable for pickling and tastes better.
2. Thorough cleaning: Rinse the mustard with clear water to ensure that the sediment and impurities on the surface are cleaned and the leaves are not damaged.
3. Cutting angle: Cut the mustard into sections or sheets, generally with a cutting length of 3-5 cm, and the width is determined according to personal taste. In addition, in order to increase the taste effect, you can gently crack the mustard incision.
4. Use of salt: In the pickling process, salt plays a role in inhibiting bacteria and removing the astringency of mustard. You can choose different proportions of salt according to your own preferences and tastes. Generally speaking, 30-40 grams of salt can be used per catty of mustard.
5. Selection of curing container: Choose a clean and odorless curing container, preferably a glass bottle or a ceramic jar. The container should be scalded with boiling water in advance to ensure hygiene.