How to pickle mustard greens How to pickle mustard greens

Everyone has heard of mustard greens, and they are also known to be one of the most common specialty dishes in Northeast China. Fresh mustard greens can be fried and eaten, but they are more suitable for pickling. Pickled mustard greens can be preserved for a long time, and they have a unique flavor and can stimulate appetite and help digestion. But how should this mustard greens be pickled? How can it be pickled to make it delicious? Today, the editor will tell you in detail.

How to pickle mustard greens How to pickle mustard greens

Ingredients for pickled mustard greens

When pickling mustard greens, you need to prepare four or five mustard greens, an appropriate amount of table salt, an appropriate amount of sugar and sweet bean sauce, an appropriate amount of soy sauce, and a clean container.

Steps to pickled mustard greens

1. Process the prepared mustard head, remove the skin on the top and root, then wash it with clean water and drain the moisture after washing.

2. Cut the mustard greens into slices with a knife, then cut them into thicker strips, put them in a clean bowl, add appropriate amount of table salt, mix well with chopsticks, and marinate for twelve hours, turning them over several times with chopsticks.

3. Take out the pickled mustard greens and remove the moisture. Then place them on a covered curtain to dry. Collect them after the surface is dry.

4. Put the prepared noodle sauce and soy sauce into the pot and heat them to a boil. Then add an appropriate amount of white sugar and mix well. Take it out, cool it down, and put it into a sealable container together with the dried mustard greens. After mixing well, seal it and marinate for three to five days. After it is flavorful, you can take it out and eat it anytime you want.