Shredded pickled mustard has a fresh taste, rich in nutrients, and is a regular guest on the family table, which is very popular among people. In life, people often choose to pickle their own shredded mustard at home. Let's take a look at several simple and common pickling methods, you can follow the proportion of materials and their own preferences to make.

Method 1:

Raw materials: mustard 10 pounds, 500 grams of salt, 200 grams of white wine, 350 grams of sugar, 2000 grams of soy sauce, 250 grams of ginger, 750 grams of raw peanut rice, 200 grams of garlic, 100 grams of monosodium glutamate (MSG), 250 grams of dried chili peppers, peppercorns, the right amount of dai maio.

Making Steps:

1, wash and shred mustard greens to dry, usually dry for a day. Cut the dried chili peppers.

2, shredded mustard greens with salt, sugar, ginger, raw peanut rice, garlic, monosodium glutamate, dried chili peppers, peppercorns, dashi, mixed well into a container and compacted, pour white wine and soy sauce so that it did not over the shredded mustard greens.

3. Seal with a lid and place in a cool, ventilated place or refrigerator to chill.

Method 2:

Raw materials: mustard 10 pounds, salt 8 two, oil 3 two, sugar 3 two, chili powder 1 two, thick garlic slices 1 catty, vinegar half a catty, monosodium glutamate 2 two.

Making steps:

1, mustard washed and shredded dry.

1, the oil will boil, slightly cooled into the sesame seeds, chili powder.

2, mix all the seasonings with the shredded mustard greens.

3. Put into a glass jar and compact it, keep it in a cool and ventilated place or refrigerator to chill.

Method 3:

Raw materials: 10 pounds of mustard greens, 400 grams of salt, 500 grams of garlic, 250 grams of sugar, 150 grams of monosodium glutamate (MSG), 1 bottle of vinegar, 50 grams of minced chili pepper, 150 grams of oil.

Making steps:

1, washed and peeled mustard cabbage shredded.

2, the cut mustard shredded with water soak.

3, the soaked shredded mustard water control into 350 grams of salt, placed for a day.

Pickled mustard shredded notes

Mustard is a widely distributed ingredients, and nutritious and refreshing taste. And the pickling process is not difficult, common condiments can have a better pickling flavor. Thus, pickled mustard silk is also a dish that many families will make at home by themselves. However, the process of pickling and eating mustard silk also has a lot of attention to the problem, if not handled properly, the light will affect the taste of pickling, the heavy will affect the health of the body. Next let's take a look at the notes of pickled mustard silk.

Shredded mustard how to pickle

1, pickling to use fresh seasonal mustard, the flesh of the petiole should be no aging phenomenon. At the same time, the old roots and yellow leaves of fresh mustard should be removed. Mustard should be washed and well dried before pickling.

2, because the mustard lump itself will carry some characteristic bitter flavor, so if not handled properly, pickled out of the finished product will also be bitter. So the process of removing the bitter flavor is also essential. You can add some edible alkali in the pickling process to remove the bitter flavor, or use sugar and other condiments to blend, avoid adding too much salt. For simple pickling at home, wash and peel the mustard greens and soak them in a pot of cool water for a while, changing the water a few times during the process. Alternatively, shred the mustard greens and simmer them in a pot for 1 minute or cook them in a pan.

3, in shredding, thickness can be according to personal preference, but to ensure uniformity, so that it is fully flavored. Generally speaking, a slightly thinner shred can make the mustard goosebumps shredded more flavorful, eaten with a better texture. If you are not good at knife work, a shredder is also a good choice, I believe it can save you a lot of trouble.

4, mustard in the pickling process will produce nitrite components. Generally speaking, the first 4 hours of pickling basically did not produce nitrite, until the eighth day, the content will continue to increase, in the ninth day began to reduce and in the twentieth day or so most of the decomposition. So try to eat pickles within 4 hours of pickling or after a month.