How to pickle mustard greens

Everyone may eat mustard greens frequently, but not everyone may know or have eaten mustard greens. This should be something that people in the north often cook and eat. Now I will tell you how to pickle mustard greens.

How to pickle mustard greens

Raw material preparation:

1. Main ingredients: 5 catties of mustard greens

2. Seasoning: 3 liang vegetable oil, 3 liang white rice vinegar, 3 liang garlic, 3 liang salt, 2 liang chili powder

How to make mustard greens :

1. First, peel the mustard greens and wash them, cut them into 2 halves to 3 cloves with a knife, and then use a grater to grate them into shreds. If you have good knife skills, you can cut them directly into shreds, but try not to cut them too thin, otherwise they will have no taste.

2. Bring the water in the pot to a boil, then put the chopped mustard greens into the pot (be sure to use hot water for a short time), mix well with chopsticks and immediately turn off the heat, take them out and rinse them with cold water for a while, put them in a leaky container and wait until the mustard greens are completely cool and the water is dried.

3. Heat the vegetable oil in a pot, then pour into a container of chili powder to make chili oil, and let it cool.

4. Add the chili oil and other prepared seasonings to the mustard greens and mix well before serving. If you want the mustard greens to be more flavorful, you can let the mixed mustard greens sit for 1 day, or you can store them in a clean jar. If you store them in a jar away from light, they will not go bad for several months.