A complete collection of methods for vegetable bumps (a complete collection of methods for pickled mustard bumps)

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List of contents for this article:

1、How to pickle spicy vegetable bumps and taste delicious?
2、How to pickle spicy vegetable bumps
3、How to practice various vegetable bumps
4、Cold and spicy vegetables with pimples
5、How to practice vegetable bumps
6、How to make cabbage bumps and flour well

How to pickle spicy vegetable bumps and taste delicious?

To make the pickled spicy vegetable bumps more crispy, you can take the following steps: Use a kitchen knife to cut off the root or bad parts of the mustard bumps you bought. Don't wash it. Although you carry mud, if you really feel that the marinating is dirty, wipe it with a clean cloth and place it in a jar to marinate. A layer of mustard nuggets and a layer of edible refined salt are stacked. It's best to add a little of the boiled cold mixed soup of watch, star anise, and fennel.

Method steps: First prepare spicy bumps, shave the head and tail of the spicy bumps, wash them with water, and place them outside to dry the water droplets on the surface. Cut the spicy bumps into strips or plane them into thin threads with a plane. The thin threads are suitable for marinating into the first kind of red oil spicy rice silk, and the thick strips of spicy rice silk are suitable for marinating the second kind of spicy spicy rice silk beans.

Pour the cooled salt water into the jar used to soak spicy vegetable bumps. The amount of water should be 4/5 of the pickle jar.

How to pickle spicy vegetable bumps

Salting with salt: Add coarse salt to the pickle jar. Coarse salt can better help dehydrated spicy vegetable bumps and retain their flavor. Seal and pickle: Cover the pickle jar well and ensure it is well sealed to prevent rainwater and air from entering. This is the key to successful curing and can effectively prevent the growth of bacteria and deterioration during the curing process. Precautions for salting: Avoid water throughout the process: During the entire salting process, try to avoid spicy vegetable bumps and salting containers coming into contact with raw water to prevent bacterial contamination.

Method 1: Native pickle preparation ingredients: fresh spicy vegetables with pimples and coarse salt. Handle spicy vegetable pimples: Remove roots and leaves, wash them with clean water, and then dry them in the sun for a day or two. Making salt water: Use boiling water to brew the crude salt to melt it to make salt water. Salting: Put the dried spicy vegetable bumps directly into a jar, pour salt water, and place them in a cool environment to pickle. After two or three months, the spicy vegetable pimples will taste.

Dry moisture: After washing, place in a ventilated place to dry for 1-2 days until there is no moisture left on the surface to prevent deterioration during curing.

How to practice various vegetable bumps

Wash and dry all kinds of seasonal green vegetables (celery leaves, rapeseed, green vegetables, horseweed, wormwood, all kinds of wild vegetables). Chop (about 1/2 the size of a small fingernail). Place it in a clean basin without water. Add flour and a little alkali and stir well. Add flour to wrap the vegetables slightly and form them into balls as shown. Remember to touch a little oil on the steaming drawer, otherwise it will stick.

The methods for making various vegetable bumps are as follows: cabbage and pork bumps: Preparation ingredients: cabbage, pork, chopped onions and ginger, salt, chicken essence, cooking wine, soy sauce, sesame oil, starch, and dough. Production steps: Wash and chop cabbage, add appropriate amount of salt, stir well, and let stand until water comes out. Chop the pork into minced meat, add chopped green onion and ginger, salt, chicken essence, cooking wine, soy sauce, sesame oil, and starch, and stir evenly to make meat filling.

The production method is different: If you make vegetable dumplings into small doses and then steam them, such as the practice of Shaanxi-style snack vegetable dumplings, add boiling water to the pot and steam them over high heat for 8 minutes. If the vegetable lumps are spread thick, the steaming time needs to be extended appropriately. For example, directly spread the mixed vegetable dough batter on the grate and steam it. When the thickness is large, it may take 15-20 minutes or more. In general, it is recommended to flexibly adjust the steaming time depending on the ingredients and production methods to ensure that the vegetable bumps are ripe and achieve the best taste.

Cold and spicy vegetables with pimples

1. Steps to deal with vegetable bumps: Cut the pickle bumps into thin strips (or wipe them into strips), soak them in clear water for 2 hours (change the water twice halfway), remove excess salt, and squeeze dry the water for later use. Sprinkle oil to enhance aroma: Put dried chili noodles, minced garlic, white sesame seeds, and pepper powder in a small bowl. Heat the oil in the pan until it smokes, and quickly pour it into the bowl to stimulate the aroma. Season and mix well: Pour the sprinkled chili oil into the shredded vegetables, add soy sauce, balsamic vinegar, white sugar, sesame oil, and stir well.

2. The most common dish-stir-fried mustard knot shredded. This is a cruciferous plant. The names are different from place to place: mustard spicy, spicy vegetables, mustard head, pimple vegetables, pimple heads, mustard bumps, water bumps, etc. What I do today is what my grandma did when I was a child, but at that time, only soybeans were added and no peanuts were added. Because in those days, the family was not rich and the market was not rich, so it was not easy to eat peanuts.

3. Spicy vegetable pimples belong to one of the home-made pickles. They are slightly spicy and have a crisp and refreshing taste. The most prominent feature is to remove greasy. To be honest, in the past few years, spicy vegetable pimples pickled at home have all failed. Alas! Talking too much is tears. In recent years, I have gone through various apprenticeships to learn skills and finally succeeded! Below, I will introduce my practical experience and experience of using local methods to pickle spicy vegetable pimples as follows, for reference only.

4. By the way, it is a substance in mustard. When we usually eat it, we have to get rid of this taste. Let's share the delicious way to make mustard cakes.

5. Mustard bumps and turnips are the same thing. Mustard bumps are also known as turnip, kohlrabi, and white jade plate vegetables. Turnip recipe fruity turnip kimchi material turnip 1 salt 1 handful of red peppers 1 pear 1/2 ginger 1 small piece of sugar 1 tablespoon of spring onions 2 sesame oil 1 tsp of white vinegar 1 tsp of method Peel the turnip off the skin, cut into slices and then shredded. Grab a little salt and mix well, let it sit for 10 minutes to do the action of killing the green.

How to practice vegetable bumps

1. Piao is a vegetable variety introduced from Europe and cultivated in most provinces and regions of China. Both cold resistance and high temperature resistance are relatively strong, and can be planted in the open all year round. The skippers use expanded fleshy bulbs and young leaves as the edible parts. The bulbs are crisp, tender and refreshing, making them suitable for fresh food cold. Ingredients for cold-dressing kohllum: 1 kohllum, 1 tablespoon sesame oil, 3 tablespoons of light soy sauce, 2 grams of sugar, 4 tablespoons of balsamic vinegar, 3 cloves of garlic, 1 kohllum, peeled and washed.

2. Wash and dry various seasonal green vegetables (celery leaves, rapeseed, small green vegetables, horseleaf soap, wormwood, and all kinds of wild vegetables). Chop (about 1/2 the size of a small fingernail). Place it in a clean basin without water. Add flour and a little alkali and stir well. Add flour to wrap the vegetables slightly and form them into balls as shown. Remember to touch a little oil on the steaming drawer, otherwise it will stick.

3. The practice of vegetable lumps is as follows: Ingredients: 1 jin of spinach, 2 grams of edible alkali, 2 grams of salt, and proper amount of flour. Accessories: proper amount of chilli water, proper amount of hot oil, 1 teaspoon of white sugar, 1 teaspoon of salt, a little pepper powder, 1 teaspoon of five-spice powder, a little white sesame, 2 pieces of mashed garlic, 2 teaspoons of dried chilli, 2 teaspoons of balsamic vinegar, 4 teaspoons of purified water. Wash spinach, control water and cut into pieces. Add the alkali and stir well. This will keep the spinach green and not discolored.

4. Pick the fresh vegetable lumps back, peel off the skin with a knife, then rinse them with clean water, and dry them in the sun. Pour the boiled salt water into a clean container, put the vegetable bumps in it to soak for about two days, and then take out for later use. Put appropriate amount of water, soy sauce, salt, and rock sugar into the pan, and stir them evenly until boiled and let cool. Put the vegetable bumps in the sauce and marinate for two to three months. Serve.

5. The method of making vegetable bumps is as follows: Ingredients: 500 grams of spinach. Method/Steps: Wash the spinach and cut it into small pieces.

6. The method of making Shaanxi vegetable knots is as follows: Prepare the main ingredients: oil and wheat (or other optional vegetables such as spinach, celery, charms purse, etc.), appropriate amount. Accessories: alkali flour, salt, flour, garlic, vinegar, pepper, soy sauce, edible oil. Production steps Vegetable processing: Wash the selected vegetables, chop and chop them into fine pieces. Add appropriate amount of alkali flour and salt. The main role of alkali flour is to maintain the emerald green color of vegetables.

How to make cabbage bumps and flour well

1. Mix shredded vegetables and dry flour in a ratio of 2:1, and stir until each vegetable leaf is evenly coated with powder to form loose bumps. Place the steamer with silicone cage cloth and brush it with oil to prevent sticking. After the water boils, put it on the pan and steam for 10 minutes. After being taken out of the pan, mix with minced garlic, minced pepper, hot oil and seasonings (soy sauce, vinegar, sesame oil, etc.) cold. The taste is refreshing. Soup cooking method: Spoon the thick batter into boiling water, cook until the bumps float, and then use cold water to maintain elasticity.

2. Make pimples: Dip both sides of the wrapped steamed buns with dry flour, and gently press flat with your hands to make it into a slightly thicker round cake shape. Pan-frying: Pour a small amount of oil into a pan, heat it, add the pimples, fry until one side is golden yellow over medium heat, then turn over, fry until the other side is also golden yellow, and fry both sides are cooked. Out of the pan: Put the fried mustard bumps into a plate, sprinkle with the chopped green garlic or chopped green onion, and sprinkle with a little pepper powder to add flavor.

3. Mustard bumps are a traditional China home-cooked dish, especially popular in the northern region. Its main raw materials are mustard and flour, which has a unique taste and rich nutrients.