when I first came into contact with shepherd's purse pimple, I found it very novel, because the price was not expensive, so I bought it for a few dollars. Later, I fried it once, and it felt particularly delicious. My grandmother told me that it was called shepherd's purse pimple. Although it looks ordinary, it is full of treasures and can be used, and the food it made is also a must. In the pickle industry, it is a big-shot thing.

shepherd's purse pimples are not expensive in the market. You can buy pickled products for five or six yuan, shred them at home and eat them directly. Wash the shredded filaments with water, and then add Chili oil and balsamic vinegar to eat them with meals. In fact, its production method is also very simple. It takes mustard pimples as the main raw material, washes them, sprinkles salt, puts them in jars, and seals them for one month, and then they can be preserved one after another.

pickled mustard pimples have different tastes due to different preparation methods. They can be sliced, shredded, diced, or whole pickled. Everyone is different. I think mine is relatively simple, and it can be eaten in a short time, and the flavor is not bad. Here are the specific methods. Let's learn together. I suggest collecting it first.

Pickled mustard knot

Ingredients: fresh shepherd's purse knot, high-alcohol

Seasoning: salt, pepper

1. Prepare ten catties of shepherd's purse knot, which is even in size and just right. Some friends say it's not easy to buy, but it's actually very simple. There are many things on the Internet, which are good in quality and cheap.

2. Peel the skin of a knot in one's heart with a wound, then clean it and dry it in water for later use. Because mustard itself contains spicy gas, it should be dried before pickling, so that the smell can be released. Otherwise, the taste will become astringent and the taste will be bad after pickling. Try to choose sunny weather, dry them for two or three days until they are 8% dry, and then make them later.

3. This kind of coarse salt is also a special salt for pickling, so the vegetables pickled with this kind of salt are relatively easy to be released and not easy to deteriorate.

4. put a proper amount of clean water into the pot, add 1kg of salt (5g), bring pepper and water to a boil, and turn off the fire until it is completely cooled.

5. The bottle must be water-free and oil-free, dry and clean. Put the mustard knot in one's heart into the jar, then pour the salt and pepper water, and bring a spoonful of high-alcohol liquor to the bottle mouth to sterilize and prevent rot, and then seal and marinate for one month.

6. The pickled mustard pimple can be kept for a long time without worrying about deterioration. It can be eaten for one year, and it will not be opened until a month later. When eating, it will be cut into filaments, washed with clear water, and then added with seasonings. It is especially delicious.

summary of skills

1. Fresh shepherd's purse bumps should be dried first, which can reduce the moisture in kohlrabi and make the pickled kohlrabi crisp and chewy.

2. Make sure the glass jar is undamaged, clean, water-free and oil-free.