Home-style pickling of vegetables

Ingredients

1. How to make pickles

Four pounds of mustard greens

< p>Prepare a large bowl big enough to hold these pickles, preferably 1 with a lid

2. Stir-fried vegetables

6 cloves of garlic seeds

Salt 3 grams

MSG 1 gram

Dried chili pepper (chili powder) can be appropriate amount

Soy sauce 1 spoon

Two slices of ginger Minced

One stick of fresh garlic

How to make mustard greens (mustard heart pickles)

Four pounds of mustard hearts, choose the tender ones, wash them and put them in Dry the water outside. If there is no sun? Just put it in the vent to dry and blow the pottery. It can be used for one day in the bright sun. Be sure to wash it, because you won’t wash it again after it’s done. You’ll just fry it and eat it. So wash it more often. Several times, don’t feel bad about the water.

Save a few big leaves on the top for later use. Just leave three pieces.

After cutting, cut it until it looks like this. Chop it a little bit, I personally don’t like it too chopped, if you like it, just cut it into the shape you like! There is no absolute answer

When a dry pot catches fire, no oil or salt is required! No doubt, it is salt-free, water-free and oil-free

When the pot is hot, pour the mustard greens in, stir-fry the mustard greens up and down continuously with the spatula, and stir-fry until all the mustard greens are in. When you touch it, it will be very hot. You can start the pot immediately when you feel it is hot

Put a bowl, a bowl, a bowl big enough to hold these pickled vegetables. Use a spatula to press them tightly while they are hot, because the vegetables are very hot. So you need to use a spatula to compact it. If the back is not hot, just use? Cover it with a bowl. It would be better if the bowl itself has a lid. Set it aside and wait for two days before frying it. It is a very delicious pickle. When it is well pickled, it will taste delicious. It's very strong, with a refreshing feeling like eating mustard. If you don't like this feeling, you can fry it in the pot for a longer time. When it feels hot, it will taste like it is on the plate and it will hurt your nose. If you fry it a few times, it won't hurt. It's a nose irritant. In our hometown, if this dish makes a nose irritant, it's perfect

The mustard pickles that have been left out for a day and two nights have turned a little yellow in color. I smelled it. I feel it is very irritating to my nose