Chapter 915: Pickled Mustard Greens (Page 1/1)

The former's wet-pickled mustard greens are divided into two kinds, the whole pickle, also known as pickled mustard gnocchi, or shredded to pickle, which is the commonly seen mustard shredded.

If you pickle the whole thing, it's like pickling vegetables, wash it, remove the whiskers, sprinkle salt and water, turn it once a while, pickle it for a month, and the mustard gnocchi will be pickled.

When eating, take it out of the jar, cut the mustard gnocchi into thin strips, mix it with vinegar and minced peppers, and eat.

Another method is to cut shreds to pickle, wash the mustard greens and cut them into shreds, pour them into a pot with white vinegar, salt, star anise, peppercorns, millet pepper shreds and water boiling, stir evenly, wait for the mustard greens to become slightly soft and out of the water, after placing it cold, pour the mustard greens and seasoning water into the jar and seal it well, and take it at any time when eating.

It's just that the mustard shreds that come out of this way must be careful not to touch the oil, so as not to spoil, especially every time you go to pick it up, you must use clean chopsticks or tongs.

The last one is a method of dry-pickling mustard without soup at all, and after the mustard is shredded, it needs to be dried for three or four days, and then the development begins when the mustard shreds are half dry.

Pour hot oil on the dried chili pepper to make chili oil, boil soy sauce vinegar with soy sauce, vinegar, sugar, salt, ginger, garlic slices, and semi-dried mustard shreds, mix well, and put it in a jar to seal and preserve.

The mustard shreds pickled in this way, after a day and a night, will have a strong mustard flavor, people who like to eat mustard taste can eat as soon as possible, but if you are not in a hurry, you can wait for the pickling time to reach half a month before eating, and the longer the pickling time, the better the mustard shredded will be.

And this kind of mustard greens is also the most common in modern society, especially the side dishes commonly used in many places such as steamed buns and porridge shops.

These mustard pickling methods, no matter which method is used, the mustard greens made are extremely crisp, and can be preserved until the winter or even the next spring.

Or during the Chinese New Year, you are tired of eating big fish and meat, and after eating a few bites of shredded mustard greens, you will feel very relieved and refreshing.

After all these three mustard greens are put into the jar, and the jar is covered with the lid of the jar, or sealed with water, or sealed with yellow clay, and after these things have been done, they will wait for a while to enjoy the different delicacies in turn.

After doing this, the day became colder and colder.

There was a gust of wind in the west, and the weather was a little gloomy.

The water in the morning has not yet frozen, and even after the change of day, it is estimated that it will not snow, but I am afraid that it will rain.

At this time, the rainy day is also the most annoying weather, when the rain hits the face, it hurts like ice beads, and if it blows a little more wind, it will make people feel more and more like a knife.

And because of the cold and dampness, it also makes people feel more and more unrefreshed.

Shen Xiangmiao is afraid of the cold, and when the weather is cold, the clothes she wears are more than ordinary people, and Tie Dan has to read and write every day, if it is too cold in the house, I am afraid that my hands will be cold and stiff, and Lu Shi, because of the old problem of low back pain in the past, is the most unbearable to be cold.

Because of this, the Shen family burned the charcoal stove early, and the room was very warm, and there was no chill at all.

"You're going to have a thought." Lu Shaoye accompanied Shen Xiangmiao to drink rock sugar hawthorn pear water in the hall, and said with a smile: "When this house was first built, I am afraid that it was already thought out." ”

Ordinary farmhouses rely on heating in winter by surrounding a small tandoor or making an earthen kang that can burn a fire underneath, so that it will be very warm, but on the whole, it can survive the cold winter.

But these two methods have drawbacks, ordinary farmers can not afford to buy good silver charcoal, can only use ordinary black charcoal, and even some families want to use the most ordinary firewood and grass, so that the smoke is naturally big, it is easy to smoke and choke people, and even the folk have had the situation of choking people to death because of the smoke because of the use of tanstove for heating.

And Shen Xiangmiao's house, although it also uses that kind of small tandoor, but there is a lid on the stove, and the flame is just at a height that cannot be reached, and the lid is closed, but on the side of the tandoor, a pipe is specially stretched out, and all the smoke is discharged through the window grid.

In this way, the room can be said to be warm without the smell of smoke, and there is also a fire under the bed, so the whole room is very warm.

It can be said that this is no different from the rich and noble people in Kyoto who burn the earth dragon and use a charcoal stove.

"It's not just my method, I originally only wanted to use this stove, until the third uncle reminded me to make this fire kang to keep it warm, if not, I'm afraid that if this stove is extinguished at night, it will be very cold." Shen Xiangmiao said with a smile.

Although most of the smoke from the stove is discharged, but this stove is not a modern stove after all, there will always be smoke coming out, Shen Xiangmiao is worried about carbon monoxide poisoning, so after opening the window for ventilation at night, the stove is extinguished.

"I'm talking about the stove and the pipe." Lu Shaoye said: "It is possible to tell the emperor about such a skillful sect, and spread it from Kyoto to the outside world, so that everyone knows this method, and it will be a lot less troublesome in the future." ”

Hearing the word "Kyoto", Shen Xiangmiao pursed her lips, and the smile in her eyes turned into full obscurity at this time, and her eyes began to flicker.

Yes, Kyoto, Lu Shaoye should be back to Kyoto soon.

Counting up, Lu Shaoye has been here for six or seven days, and the time is not short.

And before lunch, when Shen Xiangmiao went to call Lu Shaoye, she also heard the conversation between You'an and Lu Shaoye, and the content seemed to be that there was a letter from Kyoto, urging Lu Shaoye to go back, and asking him to rush back to Kyoto as soon as possible.

Although Lu Shaoye was very impatient at the time and said that he knew, and was a little annoyed by You'an's questioning, he only said that he knew in his heart and would arrange everything, and it seemed that he would stay here for a while.

But Shen Xiangmiao also knew that Lu Shaoye should go, that is, the work of the past two days.

Especially when I heard him mention Kyoto, Shen Xiangmiao felt more and more bitter and lonely when she parted, and the gloomy weather at this time made her feel more and more sad in her heart.

"What do you think?" Lu Shaoye couldn't see Shen Xiangmiao's expression, and when he saw her stunned there with her head down, he asked with a smile.

"Nothing."

Shen Xiangmiao replied in a low voice, her tone very natural.

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