The pickling method for cooked mustard greens is relatively unique. Here is a detailed step-by-step explanation: ingredient preparation
Mustard bumps: moderate amount (adjusted according to personal needs)
Salt: Moderate (used for marinating and seasoning)
Soy sauce: moderate amount (used for coloring and seasoning)
Spices such as Sichuan peppercorns and large spices: a small amount (used to enhance flavor)
Clear water: appropriate amount (used for cooking mustard greens) pickling steps
1. Cleaning and processing: - Wash the mustard greens and remove any dirt and impurities from the surface- Peel off the outer layer, especially the bumpy and uneven parts, to ensure a smooth surface of the mustard greens- Cut the processed mustard greens into blocks or strips of appropriate size for marinating and consumption.
2. Boiling: Add enough water to the pot, bring to a boil over high heat, and then add the chopped mustard greens- Cook until the mustard greens become soft but not too mushy, the specific time depends on the size and heat of the mustard greens- After cooking, remove and drain the water for later use.
3. Preparation of marinade: - Add an appropriate amount of soy sauce, salt, Sichuan peppercorns, and other spices to the pot, heat to boiling, then reduce heat and simmer for about 5 minutes- After turning off the heat, let the marinade cool naturally to room temperature.
4. Marinating: Put the cooked and drained mustard greens into a clean container- Pour in the cooled marinade and ensure that the mustard greens are completely soaked in the marinade- Cover the container tightly, seal it tightly, and place it in a cool and ventilated place for pickling.
5. Marination time: - The marination time depends on personal taste and the size of mustard greens. Generally speaking, soaking for a few days to about a week can enhance the flavor- During this period, the pickling process can be regularly checked, and the concentration of the pickling solution can be adjusted or new spices can be added as needed.
6. Eating and Preservation: Pickled mustard greens can be consumed directly, as a side dish, or as a meal- The remaining mustard greens can be sealed and stored in the refrigerator to extend storage time and maintain taste. precautions
During the pickling process, attention should be paid to hygiene and sealing to avoid contamination by miscellaneous bacteria that may cause pickling failure.
The concentration of the pickling solution and the amount of spices can be adjusted according to personal taste.
The pickling time should not be too short or too long to avoid affecting the taste and flavor of mustard greens.
Before consumption, you can taste the taste. If you feel that it is not salty or fragrant enough, you can add salt or spices in moderation for seasoning.