Pickled Potherb Mustard(yan xue li hong )

Pickle potherb mustard:

Raw materials for pickled potherb mustard:

Potherb mustard, 5000 g; salt, 500 g; water, 1000-1200 g;

Process of pickled potherb mustard:

Remove the yellow leaves of potherb mustard, wash and dry the surface, put a layer of vegetables and a layer of salt into a small basin, turn it over once every two days, press it with a heavy object after 5 days, and seal the pot for storage.

Characteristics of pickled potherb mustard:

Crisp, salty and fragrant.

Pickled Potherb Mustard

Pickled potherb mustard, also known as pomegranate red, spring is not old, and mustard, is made of fresh potherb mustard in leaf mustard as raw material, salt, pepper and other auxiliary materials. It tastes fresh, fragrant and slightly acidic. It can be steamed and fried with small dishes. It is also often burned and fried. It is used in dish making.

It can also be used as soup or stuffing. Representative dishes such as fried snow winter, fried pheasant with snow vegetables and Yangzhou famous "snow bamboo bun".

Introduction to dishes

Pickled potherb mustard

Tips: about 20-45g each time

Characteristics of dishes

Pickled potherb mustard is green in color, with aroma and fresh taste, palatable in salinity, crisp and tender in texture, without roots, old stems, silt and dirt.

It's easy to eat. Pickled potherb mustard can be chopped, fried, mixed and made into soup after being fished out. It's a good dish for rice.

It can be eaten by the general population

practice

Fresh potherb mustard 15kg, salt 1kg, pepper 50g

① Remove the roots and inedible parts of potherb mustard, wash and control the moisture.

② Take a small jar, wash it clean and dry it. Spread the potherb mustard in the tank, sprinkle a layer of pepper salt (mix the pepper and salt together), then spread a layer of potherb mustard, sprinkle a layer of pepper salt, until the potherb mustard is cured, sprinkle more pepper salt on the top.

③ The next day, the next day, every two days, after half a month, you can eat. The purpose of pouring is to remove the pungent taste of potherb mustard. This kind of pickled potherb mustard is characterized by its green color and salty but not sour taste. After half a month, it is still fresh green. After a month, it turns dark green.

nutritive value

Food name: pickled potherb mustard, 100g edible part per 100g

Calorie (kcal): 25 B1 thiamine (mg):. 05 CA calcium (mg): 294

Protein (g): 2.4 B2 riboflavin (mg):. 07 mg magnesium (mg): 40

Fat (g):. 2 B5 nicotinic acid (mg):. 7 Fe (mg): 5.5

Carbohydrate (g): 3.3 VC vitamin C (mg): 4 Ma manganese (mg):. 46

Dietary fiber (g): 2.1 ve vitamin E (mg):. 27 Zn (mg):. 74

Vitamin A (μ g): 8 cholesterol (mg): 0 Cu (mg):. 51

Carotene (μ g): 14.9 potassium (mg): 369 phosphorus (mg): 36

Retinol equivalent (microgram): 77.1 sodium (mg): 3304.2 se (microgram):. 77

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yan Xue Li Hong