Fresh mustard mustard is appetizing and delicious

Category: farm-style

Fresh mustard mustard is appetizing and delicious

Efficacy:

"Mustard bumps are many, in the north people are willing to in the winter was approaching the mustard bumps salted down, wait until can serve as a little cold in the winter, when used in the morning, more simple and convenient, but on the practice of mustard bumps everybody is not very understand that, don't need to worry, so refreshing side dish of pickled mustard silk curing method is how, let below small make up to introduce to you."

Are you ready to create something delicious? Follow me!

Preparing food ingredients
Preparing seasonings
Tips:

1, if there is no drying this step can be directly used to salt the mustard shreds inside the water out of the mail on the line, so you can avoid drying more troublesome steps. 2, if you can't finish the mustard shreds, remember to put in the refrigerator for refrigeration, will not break, wasted the day's hard work.

STEPS: Pickled mustard shreds of the process steps
  • 1. Wash the mustard knot with water, wash the small hairs on the top of the root is also clean, the bad place with excised.

    1. Wash the mustard knot with water, wash the small hairs on the top of the root is also clean, the bad place with excised.

  • 2. Clean mustard and rub it into thin shreds.

    2. Clean mustard and rub it into thin shreds.

  • 3. Put the rubbed mustard shreds in a sunny place for a day, so that the water will evaporate out of a lot.

    3. Put the rubbed mustard shreds in a sunny place for a day, so that the water will evaporate out of a lot.

  • 4. Add the peanuts to the scallops and remove the skin when they are cooked.

    4. Add the peanuts to the scallops and remove the skin when they are cooked.

  • 5. Now transfer the pickle soup, aniseed, vinegar, pepper in the pot, add half a pot of water, bring it to a boil, and then cool the reserve.

    5. Now transfer the pickle soup, aniseed, vinegar, pepper in the pot, add half a pot of water, bring it to a boil, and then cool the reserve.

  • 6. Add salt to mustard shreds and mix well with disposable gloves.

    6. Add salt to mustard shreds and mix well with disposable gloves.

  • 7. Add the cooked soup and stir well.

    7. Add the cooked soup and stir well.

  • 8. Add the peanuts with scallops and mix them together.

    8. Add the peanuts with scallops and mix them together.

  • 9. Mix well and put in the pickle jar.

    9. Mix well and put in the pickle jar.

  • 10. Make sure to fill the pickle jar with your hands and press it down.

    10. Make sure to fill the pickle jar with your hands and press it down.

  • 11. Use plastic wrap to seal the mouth of the river, or use a pressed vegetable stone to compress it.

    11. Use plastic wrap to seal the mouth of the river, or use a pressed vegetable stone to compress it.

  • 12. Marinate for 3 days. When ready to eat, place the pickled mustard greens on a plate.

    12. Marinate for 3 days. When ready to eat, place the pickled mustard greens on a plate.

Here is another SECRET: Nutrition code

There are many ways to make mustard, except pickled and eaten, but also can be used to make other delicious, such as "preserved pork stir-fried with mustard in one's heart", "braised soybean mustard" and "soybean heavy mustard mustard" and so on, are very delicious.

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