Now the living conditions are better, but still can't do without the pickles, morning and evening porridge and bun like to be accompanied by a little pickles, otherwise I always feel that this meal is short of taste, especially this winter at home is also Xi to pickle radishes, cucumbers and other pickles, but to say that the favorite has to be the mustard shredded pickled with mustard gnocchi.
Mustard gnocchi flesh is thick, compared with radishes, cucumbers do not have so much water, pickled to be a lot more convenient, it can be said that it is born to make pickles, the older generation at the beginning of the pickles are basically mustard gnocchi pickled, mustard pickled pickles taste crisp, tender and fragrant, the key price is also cheap, a few cents a pound, buy a dozen pounds of pickled can eat a whole winter.
However, many friends may still find it troublesome to pickle pickles, thinking that they have to dry them for a few days and pickle them for another three or five days before they can eat them, which can be said to be time-consuming and laborious.
I would like to share with you a new way to pickle shredded mustard greens, without waiting for more than ten days, you can eat delicious and crunchy small pickles in one day. After pickling, the shredded mustard greens can be directly mixed with balsamic vinegar, soy sauce, and sesame oil to eat with porridge or steamed buns, or you can mix some shredded meat with oil and then fry it to make a meal and snacks.
Pickled shredded mustard greens
Ingredients: 2 mustard gnocchi, ginger, millet pepper, garlic, Sichuan pepper, sugar, salt, white vinegar
1. Peel off the skin of the mustard gnocchi, wash and dry, and slice the mustard first and then cut into thin strips.
2. Peel and shred the ginger, cut the millet pepper into rings, and slice the garlic for later use.
3. Bring water to a boil in a boiling pot, pour in shredded mustard greens, stir and blanch for half a minute, then immediately remove and put it in a basin.
4. Pour the shredded ginger, millet pepper rings and garlic slices into the mustard shreds, add a small handful of Sichuan peppercorns, add 80 grams of sugar, 80 grams of salt, and 300 ml of white vinegar.
5. After grabbing and mixing evenly, put it into a clean jar without water and oil, pour the remaining juice into the basin after compaction, the juice is best not over the mustard shreds, if not, you can add some boiling water to blanch the mustard shreds, and marinate for 24 hours to clip out and eat.
- Lao Jing said -
When making, you need to pay attention to the mustard shreds when blanching in the pot, don't blanch them for too long, half a minute is enough, the taste of the mustard shreds is not so crisp after a long boiling time, and remember that the whole process of production should be oil-free and water-free, otherwise the mustard shreds will be easy to deteriorate when pickled, and the jar of pickled mustard shreds should also be scalded with boiling water in advance, and then wiped or dried, and then loaded into the mustard shreds for pickling.
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