As northerners, now is the time of year to store autumn vegetables. Because of its unique flavor, almost every family will buy some pickled mustard dumplings.

Generally at home, while marinating the whole dish, they will use large cans and bottles to make some mustard shreds that are pungent to the nose. This is particularly popular because of its unique taste, refreshing and appetizing properties. If you occasionally have a stuffy nose and feel uncomfortable, eating a few mouthfuls of shredded mustard greens that choke your nose will not only make you feel better!

How to make shredded mustard greens that choke your nose

I usually make them at home. Two kinds of mustard shreds that are pungent to the nose:

Sour and sweet mustard shreds

Sour and sweet mustard shreds are relatively refreshing and taste particularly appetizing. Especially when you have eaten too much greasy food, not to mention how comfortable it is to have a plate!

After cleaning the newly bought mustard lumps, rub them into shreds with a knife or grater, and then grind them into pieces. Add about one to two taels of salt to marinate Jingeda silk.

After the pimple silk is marinated until the water comes out (about two to three hours), use your hands to squeeze out the water from the pimple silk.

Find a clean, oil-free bottle with a sealing lid, put a layer of sugar and a layer of lump silk into it. After filling, pour half of the white vinegar into the bottle and tighten the cap. Store in a cool, well-ventilated place or in the refrigerator. Open the lid and eat within two days. The flavor will be optimal.

For this kind of mustard shreds with a sweet and sour taste, you can generally adjust the ratio of sweet and sour to your own preference, but in general, the best ratio of sugar and vinegar to mustard shreds is 0.5:0.5:10. . This is my favorite flavor, everyone can choose according to their own taste.

2. Salty and spicy flavored ones

People generally make more mustard shreds with this flavor. Generally, the mustard knots are cut into shreds, marinated to remove the moisture, and dried by hand.

Saute the dried chili peppers and Sichuan peppercorns in the pot until fragrant, add the shredded mustard greens and turn off the heat. Use the remaining heat in the pot to stir in the shredded pimples. Then add your favorite seasonings, and then quickly bottle and tighten the lid while the lumps are still a little warm. It can be eaten the next day! The same salty, spicy and refreshing taste.

Tips for choking mustard shreds:

Generally, mustard shreds can be eaten within two days of pickling. It is recommended not to eat them after two days. Because according to experts: "The nitrite content of pickled vegetables is the highest between 2 days and 20 days, so it is not recommended to eat pickled vegetables during this period." But after twenty days, everyone can enjoy this delicious food. But remember to take as much as you want after opening the cap, and tighten the cap after taking it. Otherwise, there will be no choking feeling in the nose.

When I pickle mustard greens, I usually wash them and drain them in a cool and ventilated place. In our words here, it is called "sleep and sleepiness", because fresh mustard greens are chewy and have too much water, so it tastes better if you pickle them directly instead of pickling mustard greens that have been left for a few days.

Pickled mustard dumplings include all pickles, and plastic containers must not be used. This is because salt will corrode plastic and decompose harmful substances in the plastic into the pickles. Eating such pickles is harmful to the human body and the taste is not right.