Preparation:
1. Wash and peel off the purchased mustard pimples. The larger mustard pimples can be cut in half.
2. If you want to use pepper and aniseed, boil them together with appropriate amount of water before adding water, and let them cool for later use. If you don't use pepper and aniseed, use clean water directly, but it's best not to use tap water, because tap water in China can't meet the standard of direct drinking.
Pickling method 1 of northeast mustard pimple
Soak the processed mustard pimple in clear water for two days, changing the clear water two or three times in the middle, then take it out and put it directly in the pickle jar. Put a layer of mustard pimple and sprinkle a layer of salt evenly, and sprinkle a layer of salt evenly on the top after all.
after pickling for two days, fill the pickle jar with water, then press clean stones and other heavy objects, and cover it slightly to prevent dust from falling in.
Method 2 for curing mustard pimples in Northeast China
Put the treated mustard pimples in a clean basin, sprinkle with salt and marinate for four or five days until the mustard pimples come out of the water, then put them in a pickle jar, then fill the jar with clear water and press on a heavy object, and cover it to prevent ash from falling.
Supplementary note:
1. Use as much pepper and aniseed as you like, or just use salt to pickle mustard bumps instead of pepper and aniseed.
2. Pickling mustard bumps is different from pickling northeast sauerkraut. You must put a lot of salt in the pickle, and then soak it in clear water to remove the excess salty taste when eating.
3. Mustard pimples can be eaten after being marinated for about a month. When spring comes, you can take out the pickled mustard pimples and dry them in the sun, so that they won't go bad after being preserved for a year or two, and then soak them in water when eating.
Question 2: How to eat video materials well in the comprehensive book of home-made pickled mustard
Ten kilos of mustard head, one kilo of salt, one kilo of garlic, three ounces of pepper powder, three ounces of monosodium glutamate, three ounces of balsamic vinegar, three ounces of sugar and half a catty of salad oil.
Practice
1. Wash and shred the mustard
2. Weigh the ingredients
3. Put the shredded mustard and the ingredients together and mix them evenly
4. Burn the salad oil into the shredded mustard
5. Marinate it for a while and eat it
Question 3: How to eat the pickled mustard?
2. Add Chili oil, monosodium glutamate, sesame oil, soy sauce and sesame seeds, and stir well. After 3 minutes, the delicious shredded cold salad will be edible.
You can roll the dried tofu in the northeast, eat it with pancakes, or make pickles for the next meal, which will be absolutely delicious. Hemp, spicy, crisp, salty and fragrant. Why don't you try it?
second-stir-fried shredded pork
1. Shred beef and pimples, and the second shredded pork should be thinner, which is easy to taste.
2. Stir-fry chopped green onion in oil pan, stir-fry shredded pork, add ginger powder and pepper powder, simmer for 3 minutes, add shredded pimples and continue to stir-fry until the shredded pimples change color and become soft, add monosodium glutamate, and take off the pan. A pot of delicious and cheap dishes is on the table.
question 4: how to pickle mustard? 1 Jin of fresh mustard (also called mustard pimple) is shredded and salted for 24 hours, then squeezed with water. 2. A catty of salt (use a large part of pickled mustard shreds, and mix the rest with other condiments) 3. Chili powder 3 2 4. Garlic 1 catty 5. Monosodium glutamate 3 2 6. Vinegar: half a catty 7. Cooked soybean oil 3 2 8. Sugar: 3 Pickling method of two mustard greens 1. Wash the mustard greens first, and then dry the vegetables without raw water. 2. Wash and dry the kitchen knife, cutting board, wok and shovel, and there is no raw water. 3. Shred the mustard. 4. Cut Jiang Mo and pepper. 5, stir-fry with clean oil, the amount of oil can be slightly more than cooking. 6. After the oil is hot: add pepper to taste, stir fry the enlarged material, add Jiang Mo, add salt to pepper to taste (not too salty), add vinegar, stir fry shredded vegetables for four to five minutes according to the amount of juice, and put it in the jar while it is hot. As for the balcony, leave it uncovered the same day and seal it the next day. < P > Remember the pickled mustard pimples you ate when you were a child? Do you want to pickle mustard yourself when it's pickle season? Here is a method for pickling shredded mustard for you. It's delicious, please try it if you like it.
ingredients
main ingredients: 5g mustard
auxiliary materials: 5g shredded ginger, 15g salt, 1g soy sauce, 5g ploughshare, 5g white vinegar, 3g pepper, 3g dried pepper and 5g white wine.
steps/methods
1. Wash the mustard greens first, and then dry them in the air. There is no raw water.
2. Wash and dry the kitchen knife, cutting board, wok and shovel, and there is no raw water.
3. Shred the mustard.
4. Cut Jiang Mo and pepper.
5, stir-fry with clean oil, the amount of oil can be slightly more than that of stir-frying.
6. After the oil is heated: add pepper to taste, stir fry the enlarged material, add Jiang Mo, add salt (not too salty) to the pepper to taste, add vinegar, stir fry shredded vegetables for four to five minutes according to the amount of juice, and put it in the jar while it is hot.
put it on the balcony, leave it uncovered on the same day, and seal it the next day.
END
Pickling method of spiced mustard shreds
1
Raw material formula: 5 grams of salted mustard head vegetables, 25 grams of soy sauce, 1 grams of sugar color, 25 grams of sesame seeds, a little of spiced powder, cooking wine, monosodium glutamate and Chili powder
2
Making method 1. 2. Put sesame seeds in the wok on fire, stir-fry sesame seeds for fragrance, and pour them into the chopping board to press them into powder. 3. Stir sesame powder, soy sauce, sugar color, spiced powder, cooking wine, monosodium glutamate, Chili powder and shredded mustard together and serve.
3
The product is red and yellow in color, salty and spicy, crisp and palatable.
Question 5: How to pickle mustard. Pickled mustard is delicious. Processing method
Ingredients: 1 kg mustard, 1 kg salt, 1 g ginger, pepper, fennel, clove, orange peel and aniseed. Mustard should be in season, and the petiole meat quality has no aging phenomenon.
pickling method: remove the old roots and yellow leaves of fresh mustard, then wash them with clear water and dry them in the air. After about 5-6 days, they can be cut into strips. When pickling, sprinkle a layer of salt on the bottom of the jar first, then put the mustard into it, with the incision facing down, and sprinkle another layer of salt on each layer of vegetables. Fill the dishes and leave as few gaps as possible. When it is full, press a stone or other heavy object on the mustard. The cylinder should be emptied once within 24 hours after entering the cylinder, once again after one week, and finally stored in a cool place for about 2 days. When the pickled mustard turns yellow-green and has lactic acid flavor, it is taken out for processing.
processing method: after pickled mustard greens, soak the pickled mustard greens and water in a ratio of 1: 3, desalt and take them out, and then press-filter, remove impurities, cut them into pieces and shape them. Then, the spices are soaked, filtered and fully mixed with seasonings, then mixed with pickles and stirred evenly, then bagged and packaged, and vacuum sealed. After heating and sterilization, it can be cooled, air-dried, boxed and put into storage.
pickled mustard has the advantages of salty, light and delicious, fresh, fragrant, tender and crisp, and good storage resistance.
Question 6: What is the nutritional value of mustard? Introduction of simple and delicious pickling methods of mustard 1. Nutritional value of mustard
Mustard is native to Guangdong. It has a long history of cultivation in China, and is mostly distributed in various provinces in the south of the Yangtze River. Mustard is a common vegetable on the table. Mustard can be used as a side dish to stir-fry or cook into soup. Mustard is warm and pungent, and belongs to lung and stomach meridians; It has rich nutritional value:
1. Mustard is rich in vitamin A, vitamin B, vitamin C and vitamin D, and also contains a lot of ascorbic acid, which is a highly active reducing substance, participates in the important redox process of the body, can increase the oxygen content in the brain and stimulate the brain to use oxygen, so eating mustard has the effects of refreshing the brain and relieving fatigue.
2. Mustard also has the function of detoxification and detumescence, which can resist infection and prevent diseases, inhibit the toxicity of bacterial toxins and promote wound healing, and can be used as an adjuvant treatment for infectious diseases.
Third, the role of appetizing and digestion, because pickled mustard has a special flavor and fragrance, which can promote the digestive function of the stomach and intestines and increase appetite. It can be used to stimulate appetite and help digestion, but patients with hypertension eat less.
Fourth, it can also improve eyesight, promote diaphragmatic function and relax bowels. Because mustard tissue is coarse and hard, contains carotene and a lot of edible cellulose, it has the functions of improving eyesight and relaxing bowels. It can be used as a good diet for ophthalmologists and can also prevent constipation, especially for the elderly and habitual secret people.
5. Mustard is a vegetable with high calcium content. The calcium content per 1 grams of mustard is 294 mg. It is a great choice for dietary calcium supplementation. People with calcium deficiency such as osteoporosis can eat more mustard.
II. Pickling method of mustard
Mustard is rich in nutrition, vitamin A, vitamin B, vitamin C and vitamin D, and has the effects of refreshing the brain. There are many ways to make mustard, among which pickled mustard has a unique flavor. Below, I will introduce the pickling method for everyone.
1. Wash the mustard knot in one's heart with clear water, shred it and put it on a plate for later use.
2. air the shredded mustard for one day.
3. Then fry the peanuts, remove the skins, boil the pepper, aniseed and vinegar, and let them cool for later use. It doesn't need much, as long as you can mix the shredded mustard evenly.
4. Next, you can start pickling the shredded mustard. First, mix the dried shredded mustard with salt, then sprinkle the boiled water into the shredded mustard, then add peanuts and mix well. After mixing, it can be canned.
5. Put shredded mustard into an earthenware jar, fill it, compact it by hand as much as possible, and seal the jar with plastic wrap. It will be edible in two or three days.
The above is the pickling method of mustard. Parents who like mustard can try to make it by themselves. It tastes quite good.
3. How to cook mustard is the best to eat
How to cook mustard is the best to eat
Mustard contains vitamins A, B, C and D, and it is a nutritious vegetable. It is often made into pickled products to eat. Because it contains a lot of salt after pickling, patients with hypertension and arteriosclerosis should pay attention to eating less to limit salt intake.
so, how can mustard be cooked and delicious? Generally speaking, mustard is recommended to make soup. The following is a brief introduction of cheluo mustard soup:
Wash the bought mustard first, then cut it into pieces and set it aside; Boil the water in a pot, add peanut oil and salt to play a seasoning role. Then put in the car screw that has been cleaned with water, and pay attention to observation. When the car screw opens, the opened car screw indicates that it is cooked. When almost all the snails are open, add mustard. Wait a moment, until the mustard is almost soft, put a little wine in the soup to remove the fishy smell. Finally, turn off the fire and fill the soup, and a delicious soup of cabbage and mustard is ready.
therapeutic effect of mustard
mustard not only has high nutritional value, but also its therapeutic effect can not be underestimated. So, what therapeutic effect does it have? Below, let's take a look together.
1. It has the effects of enhancing human immunity, increasing human body's resistance to diseases, detoxicating and reducing swelling, resisting infection, preventing diseases and promoting wound healing. In addition, it can be used for adjuvant treatment of infectious diseases.
2. It also has the effect of stimulating appetite and promoting digestion. Mustard tissue is coarse and hard, which increases gastrointestinal digestive function, promotes gastrointestinal peristalsis and prevents constipation. In addition, pickled mustard has a special flavor and fragrance, which can promote gastrointestinal digestion and can be used to stimulate appetite and help digestion.
It can be seen that mustard has excellent therapeutic effect. Eating more mustard is good for your health. But don't overdo it every time, otherwise, it may cause some side effects.
IV. Precautions for Eating Mustard
Precautions for Eating Mustard
There are not many taboos when eating mustard, and most of them can be safely eaten, but mustard is often preserved and eaten ..... > >
Question 7: How to mix the soaked mustard pimples with small pickles, shred them, soak them for half an hour, take them out, and squeeze the water hard. Then add sesame oil, soy sauce, Laoganma, shredded onion, shredded green pepper, etc. according to personal preference, and mix well to eat.
question 8: how to prepare pickled pickles? 1) wash the original mustard tree and drain it; Take it to the sun and let it dry slightly (or omit it)
2) Spread the mustard evenly with salt, cover it in a big plate, and marinate it overnight
3) Prepare a deep container, move the pickled mustard into the container, and inject rice washing water or sticky rice flour water
4) Then press it with a heavy object, cover it, place it in a cool place and let it stand for about 1-14 minutes. That is,
Question 9: How to make mustard pimples into delicious and rotten pickles
1. Wash half of pickled mustard pimples
2. Shred mustard pimples, put them in a pot and soak them in hot water for 1 minutes
3. Take them out and drain them for later use
4. Peel garlic. Slice the minced meat for later use
5. Chop the minced meat for later use
6. Put a proper amount of oil in the wok, more than usual, and add minced meat to stir fry
7. Stir fry the minced meat until it turns white, and add a little soy sauce to stir fry
8. Add garlic slices and stir fry for 1 minute
9. Pour shredded pickles and stir fry
1.
Start shredding after washing. It's a hard job. Look at this big pot. My wrists are sour after cutting.
air-dry the shredded mustard for one day;
fry the peanuts and remove the skins;
Boil pepper, aniseed and vinegar, and let them cool for later use. It doesn't need too much, as long as the shredded mustard can be mixed well.
after the preparation is finished, start pickling shredded mustard. First, mix the dried shredded mustard with salt;
sprinkle the boiled water into shredded mustard;
add peanuts and mix well;
after mixing, it can be canned;
put shredded mustard into an earthenware pot, fill it up, and press it as hard as possible with your hands;
Seal the jar with plastic wrap, and start waiting. It will be edible in two or three days.