For friends who like to eat all kinds of pickles, I believe that mustard-knotted pickles and crispy and spicy pickles often appear at home, which are good choices for breakfast with porridge or for the next meal. The practice of mustard and pickles is very simple, and you can cook it at home. Remember not to put salt casually, but to master the correct method. Pickled pickles are more crisp and delicious, and will not go bad after long-term storage. I'll do it all at once. Enough for my family to eat for a while. Below, I will share with you the practice of mustard tuber and pickles in detail. If you like to eat, you can cook it yourself at home, which is more delicious and hygienic than buying it outside.
The practice of pickling mustard shreds:
Spare ingredients:
5 kg of mustard, half a catty of salt, 250 ml of vinegar, 0/00 ml of soy sauce/kloc, 50 g of sugar, 50 g of ginger and garlic, a little sesame, a little peanut and 50 g of chives;
Production process:
Step 1, prepare a proper amount of mustard bumps, clean them, peel them, cut them into slightly thinner shreds, add salt, stir them evenly with chopsticks, and marinate them for one day and one night;
Step 2: Squeeze out the pickling water in the shredded mustard tuber, prepare appropriate amount of garlic and ginger respectively, cut into fine paste, and prepare chopped peanuts and sesame seeds, and put them in the oven for baking in advance;
Step 3, heat the wok on fire, add cooking oil, add chopped green onion and 2 spoons of Chili powder to cool the oil, stir fry with low fire, add salt, soy sauce, vinegar and sugar, and boil with low fire;
Step 4, turn off the fire and fully cool the prepared sauce. In this process, prepare a container to be pickled, handle it in advance to ensure that there is no water and no oil, and add shredded mustard;
Step 5, add chopped peanuts and sesame seeds, and pour the previously cooled sauce into it. After mixing and stirring evenly, seal the container and marinate for 3 days before eating.
Bian Xiao concluded: I usually use mustard sauce to make kimchi. It is a good choice whether the whole piece is pickled directly or shredded. Everyone can choose different methods according to their personal preferences. When pickling pickled mustard tuber, everyone has mastered the methods and skills, and the pickled mustard tuber will be crisp and delicious, with a particularly good taste and can be preserved for a long time. You have to cook 5 Jin of mustard tuber at a time, which is delicious no matter how you eat it.
Cooking skills:
After shredded mustard tuber, remember to marinate it with salt for 24 hours to kill the excess water, so that the shredded mustard tuber will be more crisp and delicious, and it can be cut thinner and taste better.
When making sauce, remember to cool the oil before adding Chili powder to stir fry, otherwise it will be easy to stir fry. The amount of Chili powder can be determined according to your favorite spicy degree, without too many restrictions. In the process of cooking the sauce, keep stirring with low heat to avoid sticking to the pot, and remember to marinate the mustard after fully cooling, otherwise the storage time will not be long;
In order to better preserve kimchi, the washed mustard pimples must be fully drained to ensure that there is no raw water on the surface, and the containers containing mustard need to be disinfected in advance to ensure that there is no water and no oil, so that kimchi will not deteriorate after a long time.
Don't just put salt in mustard tuber, master these three points, it is crisp and delicious, and it will be stored for a long time. If you think this practice is not bad, welcome to collect and learn, or share it with more people in need.