1. After being treated, the shredded mustard is added with aged vinegar, proper amount of sugar and fresh peanuts, among which the amount of vinegar is more. There should be no oil star in the pickling process, and it can be eaten after seven or eight days of pickling. The taste is sour, sweet and spicy, and the taste is strong.
2. Wash shredded mustard, cut into shreds, remove water, add juice boiled from ginger slices, pepper, fennel, clove, orange peel and aniseed, and stir evenly, with a ratio of 1: 3. However, this practice is generally factory packaging practice, which is not suitable for home production.
3. After the oil is slightly cooled, add sesame seeds and Chili powder, stir with salt, sugar, garlic slices, vinegar and monosodium glutamate, and then stir with shredded mustard, which is spicy and suitable for people who like spicy food.
4. Add a little water to the soy sauce and let it cool after boiling. Cool thoroughly and mix well with shredded mustard, shredded dried Chili and sugar. This production method is mainly salty and sweet, which is very appetizing.
It should be noted that mustard has some unique bitterness, so some steps are needed to remove the bitterness. Some edible alkali can be added in the curing process to remove bitterness, or it can be blended with seasonings such as sugar to avoid adding too much salt. If it is simply pickled at home, you can put it in a basin and soak it in cold water for a period of time after washing and peeling, and change the water several times during the process. Or shred mustard and stew it in a pot for 1 minute or cook it in a pot. These methods are more effective.
Pickling method of shredded mustard
Pickled shredded mustard is delicious and nutritious. It is a frequent visitor at the family table and is deeply loved by people. In life, people often choose to pickle shredded mustard at home. Let's take a look at several simple and common pickling methods. You can make them according to the proportion of materials and your own preferences.
method 1:
raw materials: 1 kg of mustard, 5 g of salt, 2 g of white wine, 35 g of white sugar, 2, g of soy sauce, 25 g of shredded ginger, 75 g of raw peanuts, 2 g of garlic slices, 1 g of monosodium glutamate, 25 g of dried pepper, and appropriate amount of aniseed.
Production steps:
1. Wash mustard, cut it into shreds and dry it, usually for one day. Cut the dried peppers.
2. Mix shredded mustard with salt, white sugar, shredded ginger, raw peanuts, garlic slices, monosodium glutamate, dried peppers, prickly ash and aniseed, then put them into a container for compaction, and pour in white wine and soy sauce to make them not shredded mustard.
3. Cover and seal, and put it in a cool and ventilated place or refrigerator for refrigeration.
method 2:
raw materials: 1 Jin of mustard, 8 Liang of salt, 3 Liang of oil, 3 Liang of sugar, 1 Liang of Chili powder, 1 Jin of thick garlic slices, half a catty of vinegar and 2 Liang of monosodium glutamate.
Production steps:
1. Wash mustard, shred and dry.
1. bring the oil to a boil, let it cool a little, and then add sesame seeds and Chili powder.
2. Mix all seasonings with shredded mustard.
3, packed in glass bottles, compacted, and stored in a cool and ventilated place or refrigerator.
method 3:
raw materials: 1kg mustard, 4g salt, 5g garlic, 25g sugar, 15g monosodium glutamate, 1 bottle of aged vinegar, 5g pepper powder and 15g oil.
Production steps:
1. Wash and peel mustard and shred it.
2. soak the shredded mustard in water.
3. Put the soaked shredded mustard into 35g of salt and leave it for one day.
4. Pour the oil into the pot, heat it, then pour in the pepper powder and stir with a spoon.
5. Slice the garlic.
6. control the boiled shredded mustard, put it in a container, mix well with other seasonings, and store it in a cool place.