1. Pick wild vegetables, keep the whole tree when picking vegetables and remove the yellow leaves. Air drying for half a day, cleaning and drying for half a day;
2. Then put the mustard seed in a clean container and sprinkle a layer of salt (preferably big salt) on a layer of vegetables according to the ratio of10:1.5-1.8.
3. In the next few days, potherb mustard will basically be submerged by the basin. At this time, potherb mustard can be turned up and down several times a day, one is to promote the melting of salt, the other is to disperse the spicy taste of vegetables to prevent yellowing;
4. After potherb mustard is completely soft and wilted, it can be tied into a small handle and packed in a container.
Be careful not to expose wild vegetables to the air, and then store the containers in a cool place. Generally, pickles should be eaten after 15 days to avoid the peak of nitrite production.
Features: green color, fragrant and delicious, it is a good accompaniment to porridge.
Nutritional components of pickled potherb mustard.
Pickled potherb mustard has high nutritional value, and there are many cuisines and delicacies. Pickled potherb mustard is rich in flavor and nutrition whether it is boiled, stewed, marinated or fried. Pickled potherb mustard also has high nutritional value for dietotherapy.
Analysis of Nutritional Value of Sherry Red Pickles
Calories (kcal) 25 Thiamine (mg) .05 Calcium (mg) 294
Protein (g) 2.4 riboflavin (mg) .07 magnesium (mg) 40
Fat (g) .2 Nicotinic acid (mg) .7 Iron (mg) 5.5
Carbohydrate (g) 3.3 Vitamin C (mg) 4 Manganese (mg)
Dietary fiber (g) 2. 1 vitamin e (mg) 27 zinc (mg) 74
Vitamin A (μ g) 8 Cholesterol (mg) 0 Copper (mg) .51
Carotene (μ g) 14.9 potassium (mg) 369 phosphorus (mg) 36
Retinol equivalent (μ g) 77. 1 sodium (mg) 3304.2 selenium (mg) .77
Ingeniously remove nitrite from kimchi;
Nitrite carcinogens have discouraged many people. When we pickle pickles at home, as long as we master scientific methods, we can avoid producing too many nitrite carcinogens in the pickling process. The curing time is less than 2 days or more than 20 days. Scientifically speaking, the nitrite content in pickles is not high within 2 days after curing, but it reaches the peak on the 3 rd to 8 th day, starts to decline after the 9 th day, and basically disappears after 20 days. Therefore, pickled pickles generally take less than 2 days, and long pickles need to be pickled for one month before they can be eaten. After pickled into pickles, it can be boiled in water for 2 minutes or exposed to the sun for 30 minutes before eating, or washed with hot water, which can remove the residual nitrite in pickles to some extent.
Potherb mustard health care recipe
1. Fried potherb mustard
50 grams of salted wild vegetables and 30 grams of garlic. Wash potherb mustard, wring out water and cut into pieces for later use. Heat the pan, add a proper amount of vegetable oil, when it is seven minutes hot, add minced garlic and mustard seeds, stir fry, add a little fresh soup after stir fry, and serve when the soup is dry. This dish is rich in dietary fiber, has the effect of moistening intestines and appetizing, and is suitable for dyspepsia, anorexia, habitual constipation and other diseases.
2. stir-fried lily with cabbage
30g of potherb mustard and 200g of fresh lily. Wash potherb mustard, wring out the water, cut it very finely, and wash lily for later use. Heat the pan and add sesame oil. When the oil is heated to 50%, add mustard seeds and stir fry. After 2 ~ 3 minutes, add 100 people to stir fry, add a little water, add a proper amount of refined salt to taste, stir fry until the lily is cooked, and then take the pot and plate. This dish has the effects of detoxification, detumescence, clearing away heat and relieving annoyance. It is suitable for infectious patients with loss of appetite and bad taste after extensive use of antibiotics. Ordinary people can eat it.
3. Stir-fried wild vegetables with shredded pork
30g mustard tuber, meat 100g, small winter bamboo shoots. Wash and shred potherb mustard, stir-fry in a pot, and put it on a plate for later use; Shred pork and diced winter bamboo shoots. When the pan is hot, add vegetable oil. When the oil is heated to five minutes, stir-fry the shredded pork until it is tasteless, then add the diced bamboo shoots and stir-fry for several times. Stir-fry wild vegetables, add fresh soup, cook for 3 ~ 4 minutes on medium fire, and serve on a plate. This dish is delicious, has the effects of improving eyesight, removing annoyance, detoxifying and clearing heat, and is suitable for people with red eyes and pain, especially those with habitual constipation, loss of appetite and restlessness.
4. Cabbage soup
300g of potherb mustard, 50g of fresh mushrooms, 0/00g of minced meat/kloc, and a bowl of tofu. Wash potherb mustard and wring water for later use; Stir-fry minced meat and diced mushrooms in oil pan. When it is ripe, add mustard seeds, stir-fry for 2-3 minutes, then pour in tofu, boil, add refined salt as appropriate, cook for 3-4 minutes, and put it in a soup bowl. This soup is fresh and fragrant, with bright color, and has the effects of appetizing, invigorating spleen, diuresis and detumescence. It is suitable for physical weakness, edema, limb fatigue and other diseases, and is a good diet for edema patients.