Shredded mustard 10 kg
Pickling method:
Shred mustard and dry it (just one day). Boil vinegar, soy sauce and sugar on the fire, cool it, pour it on shredded mustard, mix with seasoning, marinate for 7 days (turn it over every day) and serve.
The secret recipe of pickles: shredded mustard in Zhongfu
Ingredients: 5000g mustard.
Accessories: 50g of shredded ginger, 0/50g of salt100g of soy sauce100g, 50g of ploughshare, 500g of white vinegar, 30g of pepper, 30g of dried pepper and 50g of white wine.
Production method: wash mustard, peel it, shred it, air-dry it, and curl it as the standard; Mix the seasoning evenly, add the air-dried shredded mustard and mix well, and then put it in an jar for pickling. It can be eaten after 72 hours of pickling. Pepper granules or peanuts (preferably raw) can be added according to personal taste.
Pickling method of mustard
1, wash the mustard greens first, and then dry the vegetables without raw water.
2. Wash and dry the kitchen knife, cutting board, wok and shovel, and there is no raw water.
3. Shred the mustard.
4. Cut Jiang Mo and pepper.
5, stir-fry with clean oil, the amount of oil can be slightly more than cooking.
6. After the oil is hot: add pepper to taste, stir fry the enlarged material, add Jiang Mo, add salt to pepper to taste (not too salty), add vinegar, stir fry shredded vegetables for four to five minutes according to the amount of juice, and put it in the jar while it is hot.
As for the balcony, it is not stamped on the same day and sealed the next day.
Another way is:
Ingredients
Mustard 5 kg salt 300 g
Proper amount of vinegar and sugar
Proper amount of soy sauce
ingredients
Zanthoxylum bungeanum and octagonal pepper.
A few scallions
Steps of pickling shredded mustard
1。
Cut mustard into filaments, and then air-dry until it is anhydrous.
2。 Saccharify salt, soy sauce and vinegar, then mix with dried shredded mustard.
3。 With star anise, pepper, and scallion, it is easy to marinate for 2-3 days and can be used! .