Mustard Pickles

Name: Mustard Pickles
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 10 kg Mustard; 5 taels (fried) Vegetable oil; 4 taels Sugar; 3 taels Chili powder; 2 taels MSG; 1 catty garlic; 5 taels White vinegar; 8 taels salt

by Doctor_mtNXLM

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Jiecai is a specialty of Northeast China. In the autumn, everyone is flooding pickles. They store enough to eat in the winter. Now they are not salty and taste moderate. It is best for breakfast. "

Ingredients

Mustard Pickles

1. Wash the vegetables and remove the bottom

2. It's fine to wire or use a grater to wipe the wire

3. But good silk, use 4 taels of salt, soak for half an hour

4. Take out the vegetable shreds, put in a large pot, add garlic, chili powder, monosodium glutamate, sugar, vinegar, add 4 taels of salt, vegetable oil and bring to a boil and cool, mix well