Baby Mustard GreensAlso known as Mustard Greens, Baby Mustard Greens,Baby Mustardetc., area new variety ofMustard Greens.They contain rich amounts of food fiber, calcium, iron, and other trace elements, with effects such as promoting urination, clearing heat, relieving stomach discomfort, detoxifying, and reducing swelling.There are many ways to prepare baby mustard greens, which can be fried, stir-fried, eaten cold, cooked in soup, or pickled.Today, we will teach you several methods for pickling baby mustard greens.

Method 1 for Pickling Baby Mustard Greens

IngredientsPreparation

Baby mustard greens, salt,chicken brothandsesame oil, sugar.Method

1. Tear the baby mustard greens apart, remove the outer skin, wash thoroughly, and cut into thin slices.

2. Add a small amount of water to the container, add salt, and dissolve the salt.

3. Add the cut baby mustard greens to the container and stir evenly.

4. After pickling for a period of time, remove and drain.5. Drain the excess water, add a little chicken broth and sesame oil, and stir evenly before eating.

Method 2 for Pickling Baby Mustard Greens

Ingredients

Baby mustard greens,

chili peppers,flour,Sichuan peppercorns,andMSG.Method1. Wash and prepare the baby mustard greens, tear them apart and cut into strips, and put them in a sealed container.

2. Add salt and stir evenly, and let them pickle in a dry, well-ventilated place for 3-4 days.

3. After the water has evaporated, pour it out, drain the remaining water, and add Sichuan peppercorn flour and black pepper powder, and stir evenly.

4. Place the baby mustard greens in a clean outdoor area and let them be exposed to the sun for 1-2 days, and then eat them.

Method 3 for Pickling Baby Mustard Greens

Ingredients

Baby mustard greens, salt, sugar, Sichuan peppercorn powder, chili pepper powder.

Method

1. Tear apart the baby mustard greens, wash and cut them into uniform long strips, and place them in a sieve to dry in the sun for a few days.

2. Place the dried baby mustard greens strips in a sealed container, add salt, and stir evenly, and let them pickle for 2-3 days.

3. Remove the baby mustard greens, wash them thoroughly with water, and then dry them in a sieve until the water has evaporated.

4. Pour them into a large container and stir in sugar evenly, then add chili pepper powder and Sichuan peppercorn powder, and stir them evenly.

5. Place them back in a sealed container for storage, and take them out and eat them when you want.

Pour into a large container, add sugar and stir evenly, then add chili powder and Sichuan peppercorn powder, and stir until combined.

Place in an airtight container to store. When ready to eat, simply remove and enjoy.