Chinese Food
Shredded mustard with garlic
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When I was a child, my mother would salt a jar of shredded mustard every autumn. In the morning, a bowl of porridge was mixed with shredded mustard. Don't forget the delicious ones. Now I also pickle pickles every year. But I will improve on the basis of my mother's pickles
Cooking ingredients
Cooking Steps
Step1:Wash mustard and cut it clea
Step2:Cut the silk with a knife (the inserted silk is not crisp and the taste is not good), sprinkle with salt and marinate for more than 10 hours, then squeeze out the water
Step3:Chop up the garlic and put it into the shredded mustard. Mix well (don't touch any oil in the whole process
Step4:Find a clean container (glass is best
Cooking tips:All pickled nitrite will rise on the next day, peak on the fifth day, and then subside, so it will be safe to eat after seven days. Warm tips - put the shredded mustard in a cool place after marinating (it's best to put it out of the window or on the unheated balcony after heating in the North) according to your own taste when eating. Put in the cooked sesame, coriander foam, shredded green pepper, sesame oil or fried pepper oil and mix it. How is it going to drool? It's the season when the mustard is on the market now. You might as well try to cook delicious vegetables with skills.
