Hot and sour mustard with shredded pickles
The spicy taste of mustard, combined with the compound flavor of seasoning, is sour, sweet, spicy and salty. It is a good pickle for dinner.Put it in a cool place and stir it once a day. Because the juice is under it, you don't have to stir it if there is a heavy weight on it.
Step 1 . Wash, peel, and shred mustard greens.
Step 2 . Soak the sliced mustard greens in clean water. To remove the spiciness, I changed the water twice. I like the raw and spicy taste of mustard greens, but water is also fine.
Step 3 . Soak the shredded mustard greens in water, add 350g of salt and mix well (because I bought 350g of salt in a bag, I poured a bag), then remove the water. I spent a day on this process.
Step 4 . Put the chili powder in a bowl, heat up the oil and pour it into the chili. Stir with a spoon to prevent it from frying. (Because it's chili powder, don't burn the oil too much).
Step 5 . Slice garlic for later use.
Step 6 . Cut off the water from the shredded mustard greens and put them in a container. Add 50g of garlic slices, salt, half a pound of white sugar, 20g of monosodium glutamate (150g in the ingredients, I think it's too much, for health reasons, it's better to put less. You can choose how much you like), 1 bottle of vinegar, fried chili peppers, stir well, and store in a cool place.
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