mustard vegetableDivided leaf mustard (like Chinese domestic mustard) stem mustard (like Japanese clear mustard)preserved mustard vegetableand are categorized into three types: leafy greens (such as mustard greens), stem vegetables (like radishes), and root vegetables (such as turnips). Preserved, they have a special freshness and aroma.Cooking NetworkThe editor introduced the pickling methods for mustard and Chinese fermented cabbage. Now I would like to share the delicious home-style shredded mustard pickling method.

　　The method for pickling mustard greens ribbons

　　ingredients

Water chestnut lump

　　methods

1. Wash the Chinese cabbage with clear water.

2. Wash the vegetables and start slicing them. This is quite a strenuous task; look at this big basin full of sliced vegetables, your wrists will be sore from all the cutting.

3. Dry the sliced mustard greens for one day;

4. Putpeanutsdry and remove the outer skin by stir-frying in rice powder.

5,Kuài jiāo, large spices andvinegarBoil, cool down, and set aside for later use; you don't need much, just enough to mix with the mustard greens.

6. After the preparation work is completed, start pickling the dried mustard greens. First, mix the salt evenly with the air-dried mustard greens.

7. Then pour the cooked sauce over the mustard greens.

8. Then add the peanuts and stir evenly.

9. After mixing, you can proceed to fill the jars.

10. Put the mustard greens into the earthenware jar, fill it up, and press it down as tightly as possible with your hands.

11. Seal the jar with plastic wrap and start waiting; it can be eaten in two or three days.

　　Notes for pickling shredded Chinese cabbage:

Merry celery strips are generally not eaten right after pickling, so we need to pay attention to some issues during the pickling process to prevent the food from easily spoiling and rotting due to improper methods.

1. The jar used for storing pickled mustard greens must be cleaned thoroughly. If it is not clean, it can easily cause the mustard greens to spoil. Lightly, they might just change in taste; severely, they could mold and rot.

2. The jar for storing pickled mustard greens should be ceramic or glass. Avoid using aluminum or iron containers as they may react chemically with the salt.

3. The seal of the jar must be good to minimize air getting into the jar. During storage, make sure the jar is tightly sealed, otherwise it may affect the taste of the radish strips.