How to make pickled mustard greens

Mustard greens are common vegetables with high nutritional value. There are many ways to eat them, such as stir-frying and pickling, but the most popular is pickles, because pickles made with mustard greens not only taste great, but also help with absorption and improve the body's blood circulation. There are many ways to make mustard greens pickles, such as pickled pickle lumps, pickle blocks, and pickle strips. Different methods have different tastes.

Pickled mustard greens

Ingredients 600-700g mustard greens

50 g salt

500 +/- rice washing water

(Or add 1 tbsp rice flour to 500+/- water and mix well)

Method 1) Wash the mustard greens and drain them; dry them in the sun until they are slightly dry (or skip this step)

2) Spread salt on the mustard greens, place them in a large dish, cover and marinate overnight

3) Prepare a deep container, transfer the pickled mustard greens into the container, and add rice washing water or rice flour water

4) Then press it with a heavy object, cover it, and place it in a cool place. Leave it for about 10-14 days until the mustard turns sour, yellow, and somewhat transparent.

Tips: Generally, rice water is used to pickle pickles, but for more convenience, you can use rice flour mixed with water to make rice water instead.

You must add rice washing water (or rice flour water) to ferment the starch in the water and turn it sour.

How much water is needed to wash rice? Just enough to cover the mustard greens.

Pickled pickles need to be pressed down with heavy objects so that the mustard can be pickled thoroughly

Ingredients: 3 large mustard greens, 1. 1 1/2 tablespoons salt, 2. 1/2 tablespoon chili sauce, 1 1/2 tablespoons sugar, 1 tablespoon sesame oil, 1/2 tablespoon light soy sauce

Method (1) Wash the mustard greens and remove the thick skin. Use a peeler to peel the skin until it is thin. Then cut it into 0.3-0.4 cm thin slices and set aside.

(2) Sprinkle the seasoning (1) on the mustard greens slices, stir evenly, and marinate for 30 minutes to allow the salt to penetrate and dissolve into the mustard greens slices. When the greens become crisp, filter out the salt water and squeeze out the water from the greens slices for later use.

(3) Mix the mustard greens slices and seasoning (2) together, place in a container and marinate for 2 to 3 hours until the flavor is absorbed. It can be eaten and stored in the refrigerator for about 10 days.

Stir-fried mustard greens with preserved meat

Ingredients: 250 grams of fresh large mustard greens (also known as Fucai), 50 grams of cured duck slices, 50 grams of bacon, 50 grams of sausage, 50 grams of pickled radish, and 15 grams of red pepper slices. Seasoning: 800 grams of salad oil, 5 grams of chopped green onion, 5 grams of chopped garlic, 5 grams of chopped ginger, 10 grams of light soy sauce, 2 grams of MSG, 8 grams of sugar, and 10 grams of ginger flower.

Method: 1. Wash the mustard greens and slice them into 3 cm long slices at a 45-degree angle; wash the bacon and cut it into slices 0.3 cm thick, 4 cm long and 1.5 cm wide; wash the sausage and cut it into 5 cm long segments; wash the cured duck slices; wash the cabbage and cut it into strips 5 cm long, 0.5 cm wide and 0.5 cm thick.

2. Put 50 grams of salad oil in the pot, heat it to 70% hot, add the large mustard greens slices and stir-fry over high heat for 2 minutes, then remove. Take another pot, put in the remaining salad oil, heat it to 50% hot, add the cured duck slices, bacon slices, and sausage segments and stir-fry over low heat for 3 minutes (the oil temperature should never exceed 70%), then remove and set aside.

3. Leave 30 grams of oil in the pot. When it is 70% hot, add chopped onion, garlic, and ginger and stir-fry on low heat until fragrant. Add large mustard greens, cured duck slices, bacon slices, sausage segments, vegetable, and red pepper slices and stir-fry on high heat for 2 minutes. Add light soy sauce, MSG, sugar, and ginger flowers for seasoning, then serve.

Tips Features

It has a refreshing taste and a strong waxy aroma. Northern chefs can add a small amount of salt to season it when making it.