Pickled mustard with hot and sour sauce(suan la jie cai si xian cai )

Pickled mustard with hot and sour sauce

Introduction:

"The spicy taste of mustard, combined with the compound flavor of seasoning, sour, sweet, spicy and salty, is a good pickle for rice."

Production steps:

Step 1: wash, peel and shred mustard pimples.

Step 2: soak the cut mustard in clean water. In order to remove the pungency, I changed the water twice. I like the raw and spicy taste of mustard, but water is OK.

Step 3: control the water of pickled mustard, add 350g salt, mix well (because the salt I bought is 350g in a bag, I poured one bag), and kill the water. It took me a day.

Step 4: put the chili powder in a bowl, heat the oil and pour it into the chili, stir with a spoon to prevent it from frying. Don't overdo the oil because it's minced pepper.

Step 5: slice garlic and set aside.

Step 6: control the water of the mustard, put it into the container, add 50g garlic slices, salt, half a Jin sugar, 20g monosodium glutamate (150g in the ingredients, I think it's too much, health consideration, or less). How much do you like? 1 bottle of vinegar, fried pepper, stir well, and store in a cool place.

Materials required:

Mustard: moderate

Salt: 400g

Garlic: 500g

Sugar: 250g

MSG: 150g (I actually put 20g)

Vinegar: 1 bottle

Chili powder: 50g

Oil: 150g

Note: put it in a cold place and stir it once a day, because the juice is below. If there is heavy weight on it, you don't need to stir it.

Production difficulty: simple

Process: others

Production time: one day

Taste: hot and sour

Chinese PinYin : Suan La Jie Cai Si Xian Cai