The head of pickled mustard shreds is a famous vegetable in China. China has an extremely rich variety and varieties of root mustard. Pickled mustard shreds are a must-have pickle in winter. It is really a warm little happiness to have it with warm porridge. Everyone has their own favorite way of doing it.

Winter is here again, the season when mustard greens are on the market. Although they are not valuable, every time this season comes, I have to buy and make pickled mustard shreds many times.

But how to pickle delicious shredded mustard greens? There are certain methods and tips for pickling mustard shreds. Only by mastering them can you pickle delicious mustard shreds. Next, I will write down all the recipes and tips. If you want to pickle mustard shreds, come and learn. Bar.

——How to make pickled mustard shreds——

Required ingredients

Ten pounds of mustard lumps, one pound of salt, one pound of white sugar, and half of white vinegar catty, 40 liang of cooked oil, 40 liang of mashed garlic, 30 liang of chili powder, and 30 liang of MSG

Production steps

Step 1: Wash the mustard pimples and peel off the old skin. , you don’t need to peel off the old areas, use a knife to scrape clean the muddy areas, and cut off the roots.

Step 2: Cut into several pieces and soak in water for a day or two. I soaked for a long time. Don't soak it when it's hot, as it may get damaged easily. Then let dry.

Step 3: Dry the water and cut into thin strips. You can also dig it out directly. I took two and cut a full pot.

Step 4: Cook the cooking oil and let it cool. You can also add a few peppercorns to enhance the flavor. It's definitely okay to leave it alone.

Step 5: Salt, sugar, vinegar, mashed garlic (pound more finely), chili powder (thin noodles like the supermarket), MSG and other ingredients.

Step 6: Add all seasonings, oil, mustard shreds and mix well.

Step 7: Seal and cover for three days. When eaten, it has a spicy taste similar to mustard, and is sweet and sour. Very appetizing.

Tips

1. Bottle and let cool, then put it in the refrigerator and take it as you go.

2. Generally, it can be eaten after marinating for two hours. The taste will be fuller after marinating for more than 12 hours.

3. In the past, people didn’t pay much attention to it. It was normal for a jar of mustard shreds to be kept for a year. Now we know that pickles will contain nitrite if pickled for a long time, so pickles should be pickled less often and more frequently. It is best not to store pickles in a tank for more than a month!

Conclusion

Mustard greens themselves have a spicy taste. After cooking with seasonings, the spicy taste is not so obvious. Take a bite of the pickled mustard shreds, they are spicy and delicious. It is very delicious to eat with steamed buns or with rice. If you don’t want to stir-fry in the morning, take out the pickled mustard shreds, which is very convenient to go with rice.