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How to pickle mustard into fragrant and crispy

1. Pickling method of pickled mustard if you grow kohlrabi at home, you can cut it off, then put it on the ground to cool for one or two days, cut off its roots with a knife, and then wash them with a lot of water. If you buy it in the market, cut off its roots directly with a knife, and then wash it with a lot of water.

2. Pickled mustard ingredients: 250 grams of mustard, 10 grams of chili powder, 10 grams of pepper powder, 5 grams of monosodium glutamate, 5 grams of pepper, 10 grams of sugar, 20 grams of salt and 10 milliliters of high spirits. Shred the washed mustard. Put the chopped fried vegetables into the basin and add the right amount of salt and stir well with your hands. Add the right amount of water to the well-stirred mustard and soak for about 2 hours.

3. Salt, pepper, chilli powder, licorice, pickled mustard: high-quality fresh mustard should be tender, round, solid, thin rhizome, without scraping. Generally speaking, mustard mustard begins to bolt, but it is appropriate to harvest when the moss is less than 3 cm. Mustard mustard must be processed in time after harvest.

How to pickle pickled mustard is delicious and crispy

1. Pickled mustard ingredients: 250 grams of mustard, 10 grams of chili powder, 10 grams of pepper powder, 5 grams of monosodium glutamate, 5 grams of pepper, 10 grams of sugar, 20 grams of salt and 10 milliliters of high spirits. Shred the washed mustard. Put the chopped fried vegetables into the basin and add the right amount of salt and stir well with your hands. Add the right amount of water to the well-stirred mustard and soak for about 2 hours.

2. Maybe everyone, like me, is willing to eat pickled mustard, and it must be eaten at every meal. I used to buy pickled mustard. Today, I would like to tell you how to make your own crisp mustard. Pickled mustard heart pickling ingredients: vegetable head 27 jin iodized salt 840 grams chili noodles 100 grams pepper powder 30 grams five spices powder 15 grams pepper powder 5 grams.

3. Pickling method of pickled mustard if you grow kohlrabi at home, you can cut it off, then put it on the ground to cool for one or two days, cut off its roots with a knife, and then wash them with a lot of water. If you buy it in the market, cut off its roots directly with a knife, and then wash it with a lot of water.

4. The method of pickling mustard with appropriate amount of seasoning salt and pepper, appropriate amount of licorice powder and appropriate amount of pickled mustard: high-quality fresh mustard should be a full-shaped vegetable that is tender, round, solid, thin rhizome and does not need scraping. Generally speaking, mustard mustard begins to bolt, but it is appropriate to harvest when the moss is less than 3 cm. Mustard mustard must be processed in time after harvest.

5. Mustard head, peel off, wash clean and cut into shreds. Add 4 tablespoons of salt, marinate for 2 hours, and pour out the pickled water. Put the mustard into a gauze bag, tie it tight, and press it with heavy objects for more than 12 hours. Squeeze the shredded mustard dry and pour it into a bowl without water and oil. Add light soy sauce, 1 tablespoon of salt, sugar, five-spice powder, cooking oil and stir well.

6. preparation method: peel and wilt the mustard, marinate it with liquor and salt for three or four days, then take out and dry it. Mix pepper powder and chilli powder with mustard and seal on the jar for 40 days. Features: fresh, fragrant, crisp, tender, with good food. Production essentials: (1) choose fresh mustard head. (2) the altar must be sealed after installation.

Crisp mustard, crisp mustard how to cook delicious, crisp mustard

1. Friends who do more must be semi-dry and then pickled, so that they can be kept for longer. The so-called semi-dry means that the mustard is half as small as it used to be. Then wash the mustard with clean water, because the wind and the sun will inevitably have dust and impurities. Dry the washed mustard with an electric fan. If the water is not dried, the mustard can not be stored for too long.

2. Ingredients: 1000 grams of fresh mustard, 10 grams of salt, 2 tablespoons of chili noodles, 8 grams of sugar, 1 tablespoon of monosodium glutamate, 1 tablespoon of 13 fragrances, 2 tablespoons of light soy sauce, 10 grams of liquor. Production methods and steps. Wash the mustard. Shred, mix with salt and marinate for 12 hours. The pickled shredded mustard is wrapped in cage cloth and dried. Put monosodium glutamate, chili noodles, light soy sauce, sugar, thirteen fragrance, liquor. Mix well.

3. The correct pickling method of mustard is to dry in the sun first. Although the mustard is delicious, you need to master some tricks when pickling, so as to ensure that the pickled mustard is delicious and crisp. The mustard is cleaned and sliced, all cut and left in the sun for 2-3 days. Friends living in the building can put it on the balcony for 4-5 days. After 3 days, wash the dried mustard in clean water, then soak for 5-6 minutes.

4. Gourmet practice: Shredded Pork with Pickled Vegetable Soup: prepare the right amount of pork tenderloin, mustard. Soy sauce, monosodium glutamate, cooking wine and clear soup, first put all the mustard and meat in a large bowl, then soak in water, put clear soup in the spoon, cook until 80% hot, pour shredded meat and shredded mustard with water into the spoon. Put the soup in the spoon into cooking wine, a little soy sauce and monosodium glutamate, boil it, skim off the foam and pour it into the soup bowl.

5. Practice: material selection: high-quality fresh mustard should be a full-shaped vegetable with tender, round, solid, fine rhizome and without scraping. Generally speaking, mustard mustard begins to bolt, but it is appropriate to harvest when the moss is less than 3 cm. Mustard mustard must be processed in time after harvest. Step on vegetables: in the first time pickled for the first time, because the fresh vegetables are tender and crisp, you must tread lightly and diligently until the color becomes dark green and the salt melts.

6. Main ingredients: 1 head of vegetable. Excipients: 3 garlic, 1 ginger, 1 dried pepper. Prepare the first mustard. Cut mustard head into strips. Wash the mustard strips with clean water for three times, soak in cold boiled water for about 10 minutes, and season with salt. Cut the ginger into slices, slice the garlic, cut the dried chili into circles, and set aside. Put oil in the hot pot and auxiliary materials in the pot. Add the mustard sticks and stir-fry for a while and serve. You can do it when you're done.

Crispy and spicy shredded mustard, how to make it delicious, crispy and spicy

1. Prepare the first mustard. Cut mustard head into strips. Wash the mustard strips with clean water for three times, soak in cold boiled water for about 10 minutes, and season with salt. Cut the ginger into slices, slice the garlic, cut the dried chili into circles, and set aside. Put oil in the hot pot and auxiliary materials in the pot. Add the mustard sticks and stir-fry for a while and serve. You can do it when you're done.

2. Shred the washed peppers. Pour a little oil into the hot pot. Pour in minced garlic and deep-fry. 4 then pour in the colored peppers and stir-fry. 5 pour in shredded mustard and stir well. Pour in shredded red pepper and stir-fry for a while. Add a little salt and monosodium glutamate and stir well. 8 then thicken with water and starch. Stir-fry well. Pour 10 into the plate and serve. Mustard is rich in essential protein, carotene, dietary fiber and minerals.

3. Ingredients: half mustard, 2 coriander, a little sesame oil, 3 grams of salt, 3 grams of balsamic vinegar, 6 grains of garlic, 3-5 chili peppers in dry red wine, a little sugar, 10 grams of oil. Prepare mustard, garlic, parsley and dried chili. Wash the mustard and cut it into thin slices. Then cut the mustard slices into thin shreds and soak them in clean water. Set aside. Dice the coriander, leave some at the bottom, chopped garlic, chopped red wine and chili.

4. The step of making shredded mustard mustard is to soak the shredded mustard well, otherwise the shredded mustard is too salty to taste. It takes about 30 minutes to soak, depending on the salinity of the pickled mustard. Heat the oil, stir-fry the ginger and garlic in the pan, stir-fry the filtered shredded mustard with hot oil. Add sugar (1 spoonful), light soy sauce, golden pepper.

5. Divide the prepared vegetable head into small pieces, wash it with clean water and soak for 15 minutes, then cut it into thin filaments, and then marinate it with edible salt. when pickling, it is best to press a heavy object on it, so that the water in the mustard can be quickly pickled out. The pickled shredded mustard is taken out and dried in the sun, and can not be put away until half-dry. Then put all the prepared pepper and chilli powder, vinegar and soy sauce and white wine into the shredded mustard and marinate.

6. Wash the mustard. Shred, mix with salt and marinate for 12 hours. The pickled shredded mustard is wrapped in cage cloth and dried. Put monosodium glutamate, chili noodles, light soy sauce, sugar, thirteen fragrance, liquor. Mix well. Put it in a clean sterilized container, seal and refrigerate. Taste it in two or three days and you can eat it.

How to make mustard?

Selection of materials: high-quality fresh mustard should be tender, round, solid, thin rhizome and full-shaped vegetables without scraping. Generally speaking, mustard mustard begins to bolt, but it is appropriate to harvest when the moss is less than 3 cm. Mustard mustard must be processed in time after harvest. Step on vegetables: in the first time pickled for the first time, because the fresh vegetables are tender and crisp, you must tread lightly and diligently until the color becomes dark green and the salt melts.

Ingredients: mustard head 5, salt right amount, high liquor about 3 grams, pepper powder right amount, pepper powder a little, white sugar about 5 grams, minced pepper right amount. Clean the mustard head and cut it into small strips. Add the right amount of salt and marinate for about two hours. Grab a hand with both hands, squeeze out the water hard, squeeze several times repeatedly, and then add a little salt to marinate for a while, and then squeeze again.

Self-made mustard materials: 1 kohlrabi, 1 bottle and a half red, right amount of salt, a little liquor. Practice: break off the root system of kohlrabi, then break open the leaves and wash them clean and drain water. If the skin of the root is thicker, you can tear it off and cut it into small pieces. Prepare a large container, put in the vegetable leaves, pour in more salt, each leaf is smeared with salt, evenly, if you like to eat light, do not add too much salt.