Exclusive Mustard Greens Pickles
Shredded mustard bulb is briefly salted, then massaged with garlic, chili powder, sugar, and warm oil, keeping months in the fridge while staying fiercely pungent.
Instructions
- 1
Clean the water spinach and remove the base
- 2
You can either shred it with a grater or use a vegetable board to shred it.
- 3
Use good silk, with 4 liang of salt, marinate for half an hour
- 4
Take out the shredded amaranth and put it in another large bowl. Add mashed garlic, chili powder, MSG, sugar, and vinegar, then add 4 liang of salt. Heat some vegetable oil until boiling, let it cool, and mix everything evenly.
- 5
The finished product is tasty and goes well with rice
- 6
Finished product
- 7
Bottle it and store in the refrigerator, can be kept for half a year
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Ingredients
Main Ingredients
- Mustard greens5kg
- Garlic500g
Seasonings
- Vegetable oil250g
- white sugar200g
- Chili powder150g
- MSG100g
- white vinegar250g
- Salt400g