The older generation's way of pickling shredded mustard is to eat it for one month at a time, which makes it crisp and delicious, salty and appetizing.

It's the season of pickling mustard bumps again. Every time I go to the morning market or the vegetable market, I see the stalls selling mustard bumps most often. I have to say, northerners really like to eat this bite. Every household buys it at home in a weight of ten pounds and eight pounds, and can eat it for half a month at a time.

The price of mustard pimple is not expensive, only 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 cooks shredded mustard every year, and I have tried many ways to pickle shredded mustard, but my favorite is "braised shredded mustard". First, stir-fry shredded mustard in hot oil, and then put it in a sealed container for a day. The shredded mustard smells like choking, but it tastes very good.

This method of "braising shredded mustard" is also handed down by our local older generation. Compared with many methods 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 the practice of this pickled mustard silk with everyone. Friends who like to eat mustard silk remember to collect it!

-Braised shredded mustard-

Prepare ingredients: 1,5 grams of mustard bumps, 5 grams of dried pepper, 5 grams of cooking oil, appropriate amount of salt, a little old vinegar and a little light soy sauce.

Steps:

1. Wash the mustard knot in one's heart with clear water, cut off the parts that are not easy to clean directly with a kitchen knife, then peel off the skin on the mustard surface, and then wipe it into filaments with a silk wiper. Braised shredded mustard, it is best to use a silk wiper to wipe the silk, instead of cutting with a knife. Using a silk wiper can better make the mustard spicy in the mustard knot ooze.

2. Add about 5g of cooking oil to the wok, add 5g of pepper grains when the oil is cold, fry the pepper over medium heat, fry the pepper until fragrant and burnt, and then remove the pepper.

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

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

5. The stewed shredded mustard smells spicy. Put a proper amount of stewed shredded mustard in a basin, add a proper amount of salt, aged vinegar and light soy sauce, and mix well with chopsticks to serve.

The shredded mustard made in this way is full of spicy taste, crisp and appetizing, and it is a very good appetizer. Friends who like it should try it quickly!

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I am a crispy meat food, a post-9s generation who loves cooking and sharing. If you like my articles, remember to collect, like and forward them! If you have any comments and suggestions, you can leave a comment below! Thank you for taking time out of your busy schedule to read. See you tomorrow.

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