Pickled mustard has no bitterness, and sugar is the key. This time, after blanching in hot water, there is no bitterness. There is no need to put sugar. According to the following method, there is no bitterness, more oil splashing spicy flavor.
Materials: 5 jin mustard, 3 Liang salt, 2 liang chili powder, 3 Liang vegetable oil, 3 Liang white rice vinegar, 3 Liang garlic powder (about 3 heads)
Methods:
1. Cut off the old skin of mustard and wash it. Cut it into two or three pieces. Wipe mustard into silk with a silk eraser (thicker is best), but it can also be cut by hand.
2. Put more water in the big pot and bring it to a boil. Stir the mustard shreds in with chopsticks. Dip it in hot water. Turn off the fire and take it out immediately.
3. Rinse the mustard under the cool water pipe for a while, and let the mustard cool completely. Remove the mustard and put it in a container that can leak water and control the water.
4. While waiting, you can heat the oil and pour it on the hot pepper surface. Pour the hot pepper into the oil and cool it.
5. Mix the mustard with the other ingredients. Turn over the mustard mixture.
Hot water when hot mustard must be short time, turn off the fire must be taken out immediately, immediately with cold water repeatedly cool, so that the mixed mustard will not lose the original crisp feeling. The mustard can be eaten after a day's taste. The two kinds of shredded mustard can be put in jars, bottles and other containers, and stored in a dark place. It won't go bad for a few months.