Mustard greens, also known as water knots, kohlrabi, water mustard, now is the season of a large number of markets, raw eating has a strange taste, but if pickled into small pickles, it can be too delicious, into the farmer's market, often see pickled mustard shreds, red and bright, fragrant, can't help but buy home once, crisp taste, especially greasy, eat fritters to drink rice porridge, this thing is the most managed, simple and unpretentious, but very popular, mustard greens are very cheap, in our only a few cents a pound, today bought 10 pounds, plan to pickle, Stay in the winter to eat slowly, spicy crisp and appetizing, do a few pounds at a time, you can eat until next spring, put half a year will not be bad.
Warm rice porridge, with a plate of small pickles, is really a warm little happiness, pickled mustard, said complex is also complex, said simple and simple, everyone's approach is different, have their own skills, today's sharing of this mustard shredded, is the secret method, friends open breakfast shop to use it, every day as a free side dish, customers are also happy to take this bite, every day unconsciously, can sell a lot of breakfast, the other day asked him to ask for the formula, yesterday only sent to me, immediately tried it, found that it is really delicious, home-cooked small pickles, under the rice sharps.
<h1 class="pgc-h-arrow-right" > spicy shredded mustard</h1>
Ingredients: Mustard greens, onions, shallots, star anise, cinnamon, fragrant leaves
Seasoning: Paprika, chili noodles, salt, sugar
1, prepare 5 pounds of mustard knots, rinse with water first, cut off irregular places, and the bottom of the roots, only keep the smooth and tender part.
2, put on the board to change the knife, first cut into 3 mm slices, and then obliquely cut into silk, try to cut into a little evenly, 5 pounds of mustard can cut a small pot, and then add 100 grams of salt, grasp and marinate for about half an hour.
3: Take advantage of the time of mustard shredded marinating, prepare the accessories, half an onion, a piece of green onion, 2 star anise, 2 pieces of cinnamon, 3 pieces of fragrant leaves, all cut into the plate and set aside.
4: Heat the oil, when the oil temperature is 50% hot, add the onion, star anise, cinnamon, fragrant leaves, green onions, fry the incense on low heat, fry until the spices are browned, then fish out and throw away.
5: Add a spoonful of coarse chili noodles, a spoonful of fine chili noodles, a small amount of five-spice powder, stir well with chopsticks, and then use the hot oil just squeezed, splash on the chili noodles three times, stir while pouring, stir naturally after stirring.
6, at this time the mustard is also pickled, forced out a lot of water, prepare a filter cloth, grab off the excess water, put it into a bowl, add 50 grams of sugar, just fried chili oil, stir well.
7, such pickled mustard shreds, really very simple, can be put into a glass jar sealed, mustard loss is relatively large, 5 pounds of mustard shreds in fact, there is not much left.
8, into the bottle, pickled for 20 days can eat, if there is no bottle, then cover a layer of plastic wrap, the effect is similar, spicy and crisp, appetizing rice, very suitable for sandwiching steamed buns, drinking porridge, eating fritters, especially delicious.
< h1 class="pgc-h-arrow-right" > skill summary</h1>
1. When marinating shredded mustard, try to avoid raw water, control the dry water, and then cut into strips.
2, pickled mustard shreds can be eaten directly, but after 2 weeks, the taste will be more prominent.
3, put in the refrigerator storage, worry about nitrate and the like, you can eat after twenty days.
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