Spicy mesquite is a vegetable and fruit in the northern region, when spicy mesquite grows, the whole plant is all able to serve, but we prefer to eat chili mesquite underground stems, in the appearance of the look and baskets look more like, in the case of taking a unique taste, much loved, although spicy mesquite consumption method is more, but pickled spicy mustard silk is widely loved by a way, when mesquite After perfecting, people will pickle some spicy mustard shredded and store it to take gradually.

Spicy mustard pickle

Method one

Raw materials: mustard lumps, pepper, dried chili peppers, edible salt

Methods:

1, mustard lumps peeled, washed, with a special tool for shaving mustard lumps into fine silk. Mustard pimples themselves contain a unique sweet flavor, do not have to let the sweetness choking the nose.

2, start a frying pan, put pepper, chili dry to the pot for bursting incense, then pour into the mustard silk, stir fry for a while on, fried long mustard silk on the soft, taste is not very good.

3, the good fried mustard into the ceramic pot, sprinkle salt, cover the lid sealing good, put into a cool place to store for a month.

After a month, spicy mustard shredded pickled, the taste is very choking, can be taken immediately, do not need to be produced and processed, the original flavorful taste is different oh.

Style two:

Raw materials: mustard head, salt, yellow sauce, white rice vinegar, sugar, chicken essence, garlic

Process:

1, the mustard head boil cut into fine silk, washed, pickled for a day.

2, to the bowl pour into the yellow sauce, cooking salt, sugar and appropriate cold water, into the pot to steam for twenty minutes.

3, add white rice vinegar to the steamed condiments, and mix well with the prepared condiments.

Style three:

Raw materials: mesclun, salt, vinegar, sugar, soy sauce, pepper, anise, green onion

Process:

1, the mustard head cut into thin julienne, and then drying to the situation of no water, ready to spare.

2, the edible salt, soy sauce, edible vinegar poured into the bowl, add sugar, enough to mix well.

3, the mustard shredded and get good seasoning poured into the storage jar, another with anise and pepper, green onion root, cover the lid, sealing storage on the two to three days can be.

Pickled spicy mustard common problems

1, pickled spicy mustard ceramic jar must be clean, if not environmental hygiene, it is very easy to mustard mold, light is to change the taste, the more serious is the mold rot.

2, the best pickled mustard pots porcelain or laminated glass, can not use aluminum or iron pots, very easy to make the salt and pots to produce chemical changes.

3, clay pots must be better airtight, try to avoid empty less come into the clay pot, in the whole process of storage, inseparable sealed clay pots, otherwise it will affect the taste of mustard silk.