Spicy silk, also known as spicy mustard, hot sauce sauce, is a common pickled vegetable in Shanxi Jinzhong people over the winter, with the change of the times, many young people do not know how to pickle, now learned from their father-in-law to make the method, and recorded, for your reference.
The main ingredient of spicy silk is mustard greens, also known as knotty heads, the biggest feature after pickling is crisp and catchy, the next meal is appetizing, accompanied by a strong mustard taste when eating, mustard everyone knows, spicy nose, unknown people often go down in a mouthful full of tears, winter cold and cold, eat a few bites, spicy, sweaty, cold symptoms have been alleviated.
The method is also simple and clear, dry and crisp.
Start by selecting the ingredients.
In order to ensure the crispness of the marinated, it is best to choose mustard with lace leaves.
The second step is to wash and cut the shreds.
Spread out and let dry for two or three hours. Note that you must use a knife to cut the wire, rather than using a rub to rub the wire, with the knife cut to ensure that the salting is crisp, and the polished silk bites without bones.
The third step is to stir-fry.
Use an old-fashioned large iron pot to pour oil on the heat and add peppercorns, and when the oil is warm, stir-fry the dried mustard greens for two or three minutes, sprinkling salt at the same time. Time to master oh, the time to fry is too long, the spicy silk is soft and not crisp, the frying time is too short, the spicy silk can not fully embrace the oil and pepper.
The fourth step is to get out of the pot and into the urn.
When entering the urn, it is necessary to lay it layer by layer, and try to put the porcelain solid as much as possible.
The fifth step is the waiting of the eyes.
The urn is covered and placed at about 5 degrees Celsius, waiting for a week to relieve the hunger. Note that the urn lid must have a weight, you can also put a dozen pounds of stone on it, while the ambient temperature should also be held well, the temperature is too low, may be frozen, unfavorable into the taste, the temperature is too high, the quality of the dish is bad, can not be eaten.
Finally, I would like to remind you that when eating, do not turn the mustard shreds up and down in a large area, but take them layer by layer, so as to ensure the original taste of all the spicy silks.
Well, a rich side dish - spicy silk is introduced here, you may wish to try it.
About the Author:
Guo Zhaohui, male, director of the Writers Association of Jiexiu City, Shanxi Province, works for Shanxi Coking Coal Fenxi Mining and Power Supply Company. He has published more than 200 essays and novels in various magazines and platforms.