Five-spice mustard greens
Overview
When I was a child, I would pickle shredded mustard greens almost every year. At that time, there was a shortage of vegetables, especially in winter, except for radish and cabbage, it was rare to see other vegetables. Pickles are a must-have in almost every household to make up for the lack of vegetables. When I was a kid, I loved eating shredded mustard greens. When I eat it with steamed buns, it feels particularly fragrant. It’s sour, spicy, crunchy, and very flavorful. Later, there were more vegetables, and there were no more pickles like this at home. I didn’t pickle any food after I started my own family. This year, a friend gave me a small jar of mustard shreds that he had pickled, which brought back memories of my childhood, so I pickled a jar myself. I haven’t eaten this pickle for a long time, but it still tastes delicious. It seems that the taste when I was a child is the most difficult to forget. In fact, the ingredients for this dish are very simple, just season it with salt and five-spice powder. In fact, the original taste of the ingredients you eat is back to nature, simple and delicious.
Tags
Ingredients
Steps
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Wash mustard greens and control water
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Peel and cut into strips about 3 mm thick. Don't make it too fine, otherwise it will be too fine when dried. If it is too thick, the taste will not be good enough
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The sun basks until it is half dry. Note that it is semi-dry, do not dry it in the sun, otherwise the salt will not be eaten and it will not be crispy. The weight of dried mustard shreds is 850 grams.
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Spread the dried mustard shreds on the bottom of the porcelain jar, spread a layer and sprinkle with a layer of salt and five-spice powder
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Just spread it evenly layer by layer, cover it and marinate for 2 days
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Then turn and knead it every day so that the salt and five-spice powder can be fully absorbed. This process takes about 4-5 days. If there are no more salt grains, just cover the rice and marinate it. It will be ready to eat in about 15 days, because there is a lot of salt that will not go bad if left for a year.
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When eating, take a little and soak it in boiling water for about half an hour to an hour, so that the mustard shreds can absorb the water and restore the crispy texture
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Strain the soaking water. Because you need to soak it in water when eating it, you don’t have to worry about it being salty if you add too much salt. Most of the salt will be soaked away at this time
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Add vinegar and sesame oil to taste. The vinegar I used is rose vinegar that I brewed myself, and it has the scent of roses. If not, just use regular vinegar
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If you like it spicy, you can add some chili oil, mix well and eat
