How to make mustard greens that are so pungent

Anyone who has eaten mustard knows that mustard is a particularly pungent substance. Mustard is mainly a powdery substance made from mustard roots. Since mustard is so pungent, mustard must not be bad either. As everyone thinks, mustard itself is also a relatively pungent vegetable, but it has many benefits to the human body. It is commonly used with preserved eggs to make preserved egg and mustard soup, and it can also be used to make shredded mustard. So what about these pungent shredded mustard?

Ingredients: 1 kg mustard head, 200-300 g radish

Preparation method:

1. Material selection: First pick fresh, insect-free mustard heads, remove the roots, whiskers and stems, wash, and cut into 2-3 mm thick diamond-shaped pieces. Next, take out the roots, whiskers, stalks and stems of fresh radishes without core, wash them and grate them into thin strips.

2. Cook: Put the mustard greens into an aluminum pot, add water until the mustard greens are submerged, do not cover the pot, and cook over high heat until the greens are slightly rotten, then turn off the heat.

3. Stewing: Take a clean jar with a tight seal, put half of the shredded radish on the bottom of the jar, then put the cooked mustard greens into the jar while they are still hot, sprinkle the other half of the shredded radish on top, quickly seal the jar, and let the temperature inside the jar drop slowly. The room temperature is too low in winter, so you can wrap the food with a small quilt and wait until it cools down before eating. When eating, you can drizzle it with sesame oil and vinegar. It tastes sour, spicy, fresh and fragrant, and its red and white color is very appetizing.

Note: The unique flavor of this dish is its pungent spiciness. If you don’t know the trick, the spicy dishes you make won’t be spicy enough. When cooking mustard greens, never cover the pot, otherwise, not only will the mustard greens lose their spicy flavor, but they will also taste bitter. When putting mustard greens into a jar, make sure to put them in while hot and seal the jar immediately to allow the temperature inside the jar to slowly drop. This is the trick to making spicy dishes. In addition, do not use oil when opening the jar to take out the vegetables, otherwise they will easily become moldy. Do not open the jar too many times, otherwise the spicy flavor will disappear.

Notes on pickled mustard

When pickling mustard greens, you should pay attention to choosing those that are relatively strong and green in appearance. Also, when pickling, be sure to mix the mustard greens and seasonings evenly, otherwise the mustard greens will not be evenly flavored, affecting their taste after pickling.