What is the ratio of pickled mustard gnocchi to salt? The old-fashioned pickling method, the taste of childhood, will not deteriorate after a year

In late autumn, it is the season of pickles, pickled pickles with mustard gnocchi, which is liked by many people, pickled mustard gnocchi, can be used to mix, stir-fry, steam, with different flavors, and it is particularly appetizing to eat, and it is also very appetizing to eat.

What is the ratio of pickled mustard gnocchi to salt? Do you know? Pickled mustard gnocchi is not delicious, the amount of salt is very important, the proportion is wrong, either it is too salty, or the pickles will deteriorate and rot, today I will teach you the old-fashioned mustard gnocchi pickling method, pickled pickles, childhood taste, put it for a year will not deteriorate, and it will not produce white film, the following is to share the following method:

【Pickled mustard gnocchi】Required materials: 10 kg of mustard gnocchi, 1.5 kg of coarse salt,

Steps:

1. Soak the fresh mustard gnocchi in clean water, cut off the roots and stems of the mustard gnocchi with a knife, cut the pits and dirty parts of the mustard gnocchi with a knife, and then wash the surface of the mustard gnocchi.

2. Put the washed mustard gnocchi into clean water, the water should not pass the mustard gnocchi, soak for 24 hours, and remove part of the spiciness of the mustard gnocchi. Remove the mustard gnocchi, drain and set aside.

3. Wash the jar of pickled mustard greens, scald it with boiling water, wipe the water clean, dry it, put the mustard gnocchi in the jar, put a layer of mustard gnocchi, sprinkle a layer of salt, put another layer of mustard greens, and sprinkle with salt until the mustard gnocchi fills the jar.

4. Finally, sprinkle the remaining salt on top.

Pickled mustard gnocchi, the amount of salt is very critical, the amount is too small, the mustard gnocchi will not be pickled thoroughly, and the pickled mustard gnocchi is easy to deteriorate. The amount of salt is too much, and the pickled mustard gnocchi tastes too salty. 10 catties of mustard gnocchi put 1.5 catties of salt, this ratio is suitable for the taste of the public, and it will not cause the mustard gnocchi to deteriorate and rot because the dosage is too small.

5. Press a stone on it, place it for 2-3 days, at this time a part of the water has been pickled, add water, the water should not pass the mustard gnocchi, marinate for 20-30 days, the mustard gnocchi will be pickled, and you can make all kinds of mustard gnocchi pickles.

Tips: Pickle 10 catties of mustard gnocchi with 1.5 catties of coarse salt, during the pickling period, or after pickling, do not touch the oil, it is easy to rot, and do not enter the raw water, it is easy to whiten the film.