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Today I would like to share with you how to make shredded mustard greens. This kohlrabi is inexpensive and affordable to buy online. You can also check it out and clean it. -
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Then use a knife to remove the hard shell and broken parts, and organize them all for later use. -
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We cut it into uniformly thick slices first so that it will be easier to cut into beautiful filaments later. -
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You see it’s easy, right? In fact, it can be cut a little thicker. -
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Cut everything and put it into a larger container. -
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Add a little more salt and marinate for about an hour. Salt is the best preservative for making pickles at home, so they can be kept longer unless you don’t cook much and eat them quickly. It’s over. -
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I have soaked a lot of water for you, and the mustard shreds have become very soft. -
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Then find a larger piece of gauze to wrap the mustard shreds just now, hold it tightly and press out the water with your hands -
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Find a larger stone or heavy object. When I was pickling sauerkraut, I went downstairs to pick it up in the rain. When I washed it and put it there, I had a ready-made press. The drier the water is in one night, the longer the shelf life will be. -
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Let me show you whether this is the dry mustard shreds that have been pressed all night. -
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I had screwed it dry in the front, but so much water still came out in the night. -
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Because I prefer spicy food, I use freshly ground chili noodles from Devil’s Chili. If you don’t like spicy food, you can choose non-spicy chili noodles, [because the color will look better ] I also put a few peppercorns in it. -
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Put the dry mustard shreds into a clean container and add two tablespoons of chili powder. -
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Pinch of salt. -
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Also add some five-spice powder and half a spoonful of sugar. You can choose this according to your own taste. -
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Wear gloves with your hands and grasp thoroughly, taste and add whatever is missing. -
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Let’s take a close-up. Now that I see it, I’m craving for it, right? -
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Then put it into a sealed bottle. This bottle must be clean, oil-free and water-free. Use a spoon or hand to tighten it while filling. -
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Such a big batch is enough to marinate one bottle. If the bottle is not tight enough, it is recommended to put a layer of plastic wrap and tightly cover it to marinate for about a week or ten days. , it’s ready to eat when the color turns yellow. -
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In fact, you can also pickle the crispy mustard shreds yourself without any additives. It tastes refreshing and refreshing, and it will be perfect with a bowl of porridge, right? -
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