Spiced Mustard Shredded

Name: Spiced Mustard Shredded
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 5000g Mustard Knots; 120g salt; 25g Five spice powder

by Wanshanhong

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

My friend brought me some wild mustard knots from the mountains. We sell mustard knots in the vegetable market here, but the surface of the mustard knots grown by vegetable farmers is relatively smooth, while the wild mustard knots from the mountains brought by my friend are too uneven on the surface. The unevenness caused me a lot of effort when peeling it. When I was young, my parents would pickle mustard greens almost every year. At that time, there was a shortage of vegetables, especially in winter, except for radish and cabbage. Pickles are almost a must-have for every family to make up for the lack of vegetables. When I was a child, I especially liked shredded mustard greens. When I ate it with steamed buns, it felt very fragrant. Later, there were more vegetables, and there was no such kind of pickles at home. I didn't pick it up after I got married. This year, a friend gave me a small tin of mustard greens that he pickled. It brought back memories of my childhood and made a jar of it by myself. I haven't eaten this kind of pickles for a long time, and it still tastes delicious. It seems that the taste when I was young is the hardest to forget. In fact, the ingredients for this dish are very simple, just season with salt and five-spice powder. In fact, the original taste of the ingredients you eat is back to the original, simple and delicious.

Ingredients

Spiced Mustard Shredded

1. In order to distinguish the wild ones, I went to the vegetable market and took pictures of the mustard knots grown by the farmers. The surface is relatively smooth.

2. The wild ones brought from the mountains, with uneven surfaces. Wash mustard knots and control water

3. Peel and cut into filaments about 3 mm thick. Don't be too fine, otherwise it will be too fine when dried. Too thick, the taste is not good enough

4. The sun is half dry. Note that it is half dry, do not dry, otherwise the salt should not be eaten, nor will it be crispy. The weight of dried mustard greens is 850 grams.

5. Spread the dried mustard greens on the bottom of the porcelain jar, and sprinkle a layer of salt and five-spice powder

6. Just spread it out evenly layer by layer, cover and marinate for 2 days

7. Then turn and knead it every day, so that the salt and five-spice powder can be fully absorbed. This process is about 4-5 days. If there are no salt particles, just cover the rice and marinate it. You can eat it in about 15 days, because there is a lot of salt and it won’t go bad if you leave it for a year.

8. Take a little when you eat, soak it in boiling water for about half an hour to an hour, so that the mustard greens can absorb moisture and restore the crispy taste

9. Filter out the soaking water. Because you need to soak in water when you eat, you don’t have to worry about saltiness if there is too much salt. At this time, most of the salt is soaked.

10. Season with vinegar and sesame oil. The vinegar I used is rose vinegar made by myself, which smells like roses. If not, use ordinary vinegar

11. If you like spicy food, you can add some chili oil, mix well and you can eat it

Tips:
Because there is no standard for the amount of peeled mustard, I give a quantity of 850 grams of dried mustard shreds, 120 grams of salt and 25 grams of five-spice powder according to this amount, which is more accurate.