It is now the beginning of winter, which means that winter has entered. After the weather gets colder in winter, people often like to make some pickles at this time, because there are fewer vegetables in winter, so if you make pickles After cooking, it is very convenient to take it out to eat in the morning, and it is also very appetizing for meals. And we Chinese, especially people in rural areas, often like to make some pickles in winter.

In this season, in addition to pickled cabbage, pickled mustard is also a very good ingredient, and pickled mustard is also a very popular pickle, especially in the Northeast. They like to try it in winter. When pickling potherb, in fact, potherb is grown in every region of my country. It is warm in nature and sweet in taste, and the price of potherb is also very cheap. If you eat some potherb regularly, it can not only relieve gum disease. The phenomenon of swelling and rot can effectively relieve the symptoms of cough and phlegm. At the same time, regular consumption of some potherb mustard can also improve the phenomenon of constipation, and potherb has the effect of relieving hangover and reducing swelling.

In addition to the many functions of potherb mustard, there are also many ways to eat it. Not only can we eat it fresh, but we can also make it into pickles and use it as pickles for breakfast later. It is very An appetizer to go with the meal. Generally speaking, the most common way to eat mustard in rural areas is to pickle it, especially in late autumn, which is a good season for pickling mustard, so at this time people often make pickles, but everyone We know that pickles generally contain nitrite. If the nitrite content is too high, it will have a certain impact on our health. In fact, nitrite will only have an impact on our body when it reaches a certain concentration. Moreover, generally pickling food for about seven days will cause the nitrite to reach a peak. If the pickling continues, the nitrite content will gradually decrease. So whether to pickle cabbage or pickle mustard? The marinating time should be longer to reduce the nitrite content.

1. First of all, when we pickle the mustard, we need to rinse the mustard with clean water, then dry the mustard and dry it in the air for half a day, which can slightly reduce the moisture of the mustard.

2. After the mustard seeds are dried, we take an oil-free, water-free and oil-free basin, put the dried mustard seeds on top, and then sprinkle a layer of salt, so that the mustard seeds and salt are placed in proportion. Put it into a plate. Generally speaking, you need to put one or two salts for one pound of potherb mustard, and then sprinkle some Sichuan peppercorns on top. Then rub the potherb root vigorously with your hands until the potherb root changes color, and then the water inside has penetrated. Just come out.

3. We put the kneaded mustard seeds in the jar prepared in advance, press it tightly with our hands, then pour an appropriate amount of white wine into the jar, seal the mouth of the jar and put it in a cool place. It can be eaten in about ten days. The pickled mustard is very delicious and the color is very beautiful.