Chinese Food
Quick homemade pickled mustard
(762506 views)
I was aroused by Coco's desire for mustard tuber. I bought the head of mustard tuber yesterday. I can make one by myself. Although not as old as her decades of bittern, but also fragrant, spicy, crispy mouth. With congee, yangchunmian and so on. Appetite open Color cutting, washing, first time pickling, second time pickling, heavy pressing for one night, slicing, frying - finished product. Bared teeth
Cooking ingredients
Cooking Steps
Step1:Break the vegetable head into small pieces. Wash and soak in water for 15 minutes.
Step2:Marinate with 30g salt for 30 minutes. Squeeze out the water slightly.
Step3:Put the remaining salt, pepper powder, pepper powder, white wine, white vinegar. Marinate again for about 10 hours.
Step4:It's better to press on the weigh
Step5:When the time is up (depending on the weather, increase or shorten the curing time), take out the shredding.
Step6:Start the oil pan. Stir in the black bean sauce. Stir in the shredded vegetables. Add the seasoned soy sauce. Stir for about 35 minutes to start the pan.
Cooking tips:Tips - cutting the head a little before pickling can shorten the pickling time and improve the efficiency. Basically, you can make dinner in the morning. I made it after supper. It'll be ready the next morning. There are skills in making delicious dishes.
