Hot and sour mustard shredded pickles
By MontanaHaag
The spicy taste of mustard, coupled with the complex flavor of seasoning, sweet, sour, spicy and salty, is a good pickles for rice.
Recipe Recommendations
- hot and sour
- other
- a day
- simple
Steps for Hot and sour mustard shredded pickles
1
Wash mustard bumps, peel them, and shred them.
2
Soak the shredded mustard greens in water. In order to remove the spicy taste, I changed the water twice. I like the spicy taste of mustard, but water is okay.
3
The soaked mustard shreds are used to control the water, add 350g of salt and mix well (because the salt I bought was 350g in a bag, so I poured one bag), and remove the water. I used this process for a day.
4
Put the shredded peppers in a bowl, heat the oil, pour into the peppers, and stir with a spoon to prevent them from being fried. (Don't overcook the oil because it's minced pepper).
5
Slice garlic into slices and set aside.
6
Remove the shredded mustard from the water and put it into a container. Add 50g of garlic slices, salt, half a catty of sugar, and 20g of monosodium glutamate (150g in the ingredients, I think it's too much. For health reasons, I'd better put it less. How much you like it), 1 bottle of vinegar, fried peppers, stir well, and store in a cool place.Hot and sour mustard shredded pickles Make Tips
Put it in a cold place and stir once a day. Because the juice is underneath, if there is a heavy object pressing on it, there is no need to stir.