How to pickle Henan preserved vegetables

Henan preserved vegetables are a famous local snack. Because they are stored in winter and mostly eaten in the twelfth lunar month, people named them preserved vegetables. The main raw material of this preserved vegetable is mustard, which is pickled with mustard, wine and other ingredients. So how should this kind of Henan preserved vegetables be pickled? I will write down the pickling method of Henan preserved vegetables and tell you.

How to pickle Henan preserved vegetables

Ingredients for pickling Henan preserved vegetables

When pickling Henan preserved vegetables, you need to prepare two kilograms of fresh mustard greens, as well as appropriate amounts of cooking oil, salt, chili sauce, sugar and other seasonings.

Steps for pickling Henan preserved vegetables

1. Soak the prepared fresh mustard greens in clean water, then wash them clean. Take them out and place them on a dustpan to dry them. Dry them in the sun and put them away after the leaves wilt.

2. Cut the dried vegetables into small cubes with a knife, then take a small oil-free pot, put an appropriate amount of diced mustard greens in the pot, add salt, turn on high heat and stir-fry back and forth continuously. After stir-frying evenly, press it down, sprinkle salt on the surface, and then seal it.

3. When the preserved vegetables turn green and yellow and have a slightly sour taste, they are ready to be eaten. When eating, put oil in a wok, put the preserved vegetables in the wok, add appropriate amount of sugar and chili sauce, stir-fry until well-mixed, take out and serve on a plate.

4. In addition to stir-frying, the pickled vegetables can also be eaten directly, fried with rice, made into sauerkraut fish, or used to stir-fry meat, all of which are especially delicious.