It has always been advocated to eat more green vegetables to supplement phytonutrients, but pickles are also people's favorite, especially as an appetizer. So, how to make mustard pickles delicious? How to pickle mustard greens? Let’s take a look at the recipe of mustard greens and pickles, which is suitable for you to practice in your spare time. How to make delicious mustard green pickles

Ingredients:

600 - 700 grams mustard greens

50 grams salt

500/- rice washing water

(Or add 1 tablespoon of rice flour to 500/- water and mix well)

Method

1) Wash the mustard greens After cleaning, drain; put it in the sun to dry slightly (or omit)

2) Spread the mustard greens evenly with salt, put them in a large plate, cover them, and marinate overnight

3) Prepare a deep container, move the pickled mustard greens into the container, pour rice washing water or rice flour water

4) Then press it with a heavy object, cover it, place it in a cool place, and let it sit for about 10 - 14 days until the mustard greens turn sour and yellow and become somewhat transparent, and it is ready

Tips

1. Generally, rice washing water is used to pickle pickles, but to make it more convenient, you can Use rice flour mixed with water to make rice water instead

2. Rice washing water (or rice flour water) must be added to allow the starch in the water to ferment and become sour

3. Rice washing water How much? As long as the mustard greens can be submerged

4. Pickling pickles needs to be pressed with heavy objects so that the mustard greens can be thoroughly pickled. A complete list of how to make mustard pickles

Method 1:

Ingredients: 5 jins of mustard greens

Ingredients: 3 taels of salt, 1.5 taels of fine red pepper powder, vegetable oil 2 taels of white sugar, 2 taels of minced garlic, 3 taels of minced garlic (about 3 heads) 3 taels of white rice vinegar and 1 tael of MSG.

1. Peel off the old skin of mustard greens, wash them, and cut them into two halves or three pieces.

2. Soak them in a basin with cold water for 1 to 2 days, changing them once in between. Water

3. Remove the water from the surface of the soaked mustard greens and use a grater to grate them into shreds (thicker ones are better). Of course, you can also cut them into shreds by hand

4. Boil the vegetable oil in a pot and let it cool (to avoid the smell of raw oil)

5. Pour in all the ingredients and stir evenly (be sure to wear disposable gloves when stirring, otherwise your hands will get damaged) The spicy food can't stand it)

Method 2: (No bitterness, more aroma of spicy oil)

Ingredients: 5 pounds of mustard greens

Ingredients: salt 3 liang fine chili powder 2 liang vegetable oil 3 liang white rice vinegar 3 liang minced garlic 3 liang (about 3 heads)

Method:

1. Peel off the mustard greens. Wash the skin and cut it into half or three pieces

2. Grate the mustard greens into shreds with a grater (thicker ones are better), of course you can also cut them into shreds by hand

3. Put more water in a large pot and bring to a boil. Put the shredded mustard greens in and use chopsticks to spread them evenly. Turn off the heat immediately and take them out immediately

4. Place them under a cold water pipe and rinse them for more time. After a while, let the mustard shreds cool completely

5. Take them out and put them in a container that can leak water to control the water

6. Waiting When the time comes, you can heat the oil and pour it on the chili noodles to make oily chili seeds and let them cool.

7. Put the chili chili seeds and other ingredients into the mustard shreds with purified water and mix well with your hands. That’s it

A sweet note: the first one is to add sugar to remove some bitterness, the second one is no longer bitter after blanching in hot water and no need to add sugar; the time is fixed when blanching shredded mustard greens in hot water. To make it short, turn off the heat and take it out immediately, and immediately rinse it with cold water repeatedly, so that the mixed mustard shreds will not lose their original crispness; the mixed mustard greens can be eaten after a day to absorb the flavor; The two kinds of mustard shreds can be stored in jars, bottles and other containers in a dark place, and they will not go bad for several months.

3. Stir the sesame powder, soy sauce, sugar color, five-spice powder, cooking wine, monosodium glutamate, chili powder and mustard shreds together and serve. Pickles are suitable for everyone

Most people can eat pickles as an appetizer, but patients with high blood pressure are better not to eat them. Pickles contain more salt, which will aggravate the condition of hypertension; in addition, pregnant women are best not to eat pickles. , Mainly pickled foods are easy to cause cancer and fetal malformations, so pregnant women should choose more fresh, light, and nutritious foods.

Before eating pickles, I have some suggestions that I hope will help you. After being pickled into pickles, you can boil them in water for 2 minutes or expose them to the sun for 30 minutes before eating, or wash them with hot water to remove residual nitrite in the pickles to a certain extent. You can usually eat detoxifying foods, such as garlic. , tea, vitamin C, etc. have detoxification effects, which can not only eliminate bacterial infections, but also prevent nitrites from converting into nitrosamines, thereby eliminating the risk of cancer. For example, allicin in garlic can inhibit nitrate-reducing bacteria in the stomach, significantly reducing nitrite in the stomach; tea polyphenols in tea can block the formation of nitrosamines; fresh vegetables rich in vitamin C, etc. can Prevents the formation of nitrosamines in the stomach, thus inhibiting the carcinogenic effects of nitrosamines.