Introduction of this issue: It’s pickle season again, the practice of mustard lump pickles, which can be eaten on the same day, the meal is crispy and refreshing, and the meat is not changed
In the fall, it’s the season for making pickles again. Many ingredients for pickling pickles are on the market in large quantities, and the prices are relatively cheap. Pickled with mustard lumps is a pickle that many people like to eat. From snacks to big ones, if you miss your childhood, then you might as well make an appetizer with mustard lumps to evoke childhood memories.
Pickles made from mustard lump can be served cold, crisp and refreshing to eat, can also be hot-fried, it also has a unique flavor to eat. Today I will share a pickle made with mustard lumps. It can be eaten on the same day. It has a crispy texture and increases appetite. It is good with porridge, rice and noodles. It is especially good for rice, and the meat is not changed. The method is simple. You have learned to cook it For your family to eat, share the recipe below:
[Mixed mustard knots and pickles] Required ingredients: 3 catties of mustard knots, appropriate amount of salt, 2 heads of garlic, 2 tablespoons of chili powder, 2 tablespoons of chili powder , 2 tablespoons of sesame seeds, 2 tablespoons of sugar, 3 tablespoons of soy sauce, moderate amount of MSG,
Steps:
1. Soak the fresh mustard lump in water, and use a knife to remove the mustard lump roots , And stem pedicles, cut the pits and dirty parts of mustard with a knife, and then wash the surface of the mustard bumps to wipe off the surface water.
2. Cut the mustard lumps into slices, then shred them, put them in a basin, and sprinkle with 2 tablespoons of salt,Mix well and marinate for about 2 hours.
3. When the time is up, take out the mustard knots and grab the mustard shreds for use.
4. Pat the garlic and chop it into minced pieces. Put the chili powder, ground chili and sesame together in a bowl.
5. Pour 2 tablespoons of oil into the chili bowl, and mix well so that when the chili oil is fried, the chili will not heat up too fast and the chili will not be fried. This is fried chili oil Tips for not sticking, but still fragrant.
6. Add oil to the pot and heat it up, pour the hot oil into the bowl of peppers, pour the oil and stir with a spoon, so that the peppers are fried at the same temperature and fry them until fragrant. .
7. Put the mustard lump shreds into the basin, add the fried chili oil, add the garlic, sugar, soy sauce, and MSG, stir evenly with chopsticks, and make this small pickle All right.
8. Put the mixed pickles in the container, put it in the refrigerator and keep it in the refrigerator. Take it as you eat.
Tips: If you like to eat sour, you can also add some vinegar to taste.
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