How to pickle mustard greens

Some people may not be familiar with mustard greens, and do not know what kind of vegetable it is, but if you say "La Geda", everyone may know it. In fact, mustard greens are the scientific name of "La Geda", and the two are the same vegetable. Mustard greens are an important raw material for pickling in Chinese folk pickles. Today, the topic I am talking about is also related to the pickling of mustard greens. Different from the pickled mustard greens in the past, I will show you how to pickle shredded mustard greens today.

How to pickle mustard greens

1. Ingredients: 4 to 5 mustard greens, an appropriate amount of peanuts, an appropriate amount of pepper, aniseed and vinegar, and about 500 grams of table salt.

2. Wash the purchased mustard greens, remove the moisture and cut into shreds. Cutting into shreds is tiring, so you can cut it in two times.

3. Put the chopped mustard greens in the sun to dry for at least a day to allow some of the moisture in it to be lost. This will make the pickled vegetables more flavorful.

4. Fry the peanuts in a pan, then remove the skin and set aside. Put the peppercorns, aniseed and vinegar into the pan and add water (not too much water, just enough to mix in the shredded mustard greens). After adding the water, turn on the heat and boil to make the sauce.

5. Add salt to the dried mustard greens and mix well with chopsticks. Then add the cooked sauce to the mustard greens. After mixing well, let it sit for about a day before adding the peanuts.

6. After mixing evenly, put the shredded mustard greens directly in a sealed container and store it for about three days. The pickled shredded mustard greens can be taken out and eaten. The taste is particularly tempting. It is a delicious side dish for everyone to go with rice and has the effect of stimulating appetite and digestion.