Mother's homemade pickled mustard gnocchi, so that it is good to eat, and it is not bad to put it for 1 year, and it is very crispy

The mustard gnocchi pickled by my mother has a particularly crispy texture that can be eaten for a year. Pickled mustard gnocchi, cut into shreds, drizzle some hot oil, drips a few drops of sesame oil, and then add some balsamic vinegar and stir it, it is particularly delicious, and crispy and satisfying. Whenever the family has a bad appetite, a plate is placed on the table, whether it is porridge or food, it is very appetizing. So how do mustard gnocchi pickle, crispy, and not bad if you leave it for a year?

1. Choose mustard heads

When we pickle mustard gnocchi, we first choose fresh mustard heads. It is best to choose mustard head with stems and whiskers, a large round one, smooth skin without scars, and there is no too much unevenness, and the mustard head flesh should be firm, no decentralization, and no fibrous roots, which is the high-quality mustard head, which is the most suitable for making pickles.

Second, the process of pickling mustard gnocchi

1》Prepare the ingredients

10 kg of mustard head, 1 kg of coarse salt, 0.5 kg of refined salt, 0.5 kg of sugar, 200 grams of light soy sauce, 100 grams of Sichuan peppercorns, 30 grams of ingredients, and 6 kg of water.

2》Handle mustard heads

Peel off the skin and roots of the fresh mustard head you bought, then clean it, control the moisture, put it in an oil-free dish, pour in refined salt and water that has not passed the mustard head, soak it for 24 hours, and then remove the moisture on the surface to control it again.

Note that when cleaning the mustard head, you must pay attention to the cleanliness of the container, and there can be no oil stains, because the mustard gnocchi is easy to spoil when it touches the oil stain. The mustard heads are soaked in salted water for 24 hours and are extra crispy when pickled. After the soaked mustard head is removed, the surface moisture should be controlled to dry, so that it is not easy to spoil.

3》Pickling process

1. Clean the jar or basin to be pickled, then mix the sugar and the remaining coarse salt and stir well, everything is ready. Note that the jar or basin used for marinating must be waterless and oil-free, and disinfected and clean.

2. Then put the mustard gnocchi that controls the moisture on the surface into the jar, put a layer of mustard head and sprinkle a layer of salt and sugar, and then put a layer of sugar and salt into it.

3. Use an oil-free cauldron, pour in 6 catties of water, put in light soy sauce, Sichuan pepper, and ingredients, boil the water over high heat, turn to medium heat and continue to cook for 10 minutes, then turn off the heat, let it cool and set aside. Mustard gnocchi will come out of the water in the first 5 days of pickling, so 6 catties of water is enough.

4. Pour the cooled water into the mustard gnocchi that has been marinated for 5 days, the water should not pass the mustard gnocchi, then seal the mouth of the cylinder, and continue to put it in a cool, dry and dark place to marinate for about 30 days before eating. For the first 5 days of pickling, just turn the gnocchi in the jar once a day to make the mustard gnocchi more flavorful.

3. Pickled mustard gnocchi - technical summary

1. The ratio of mustard gnocchi to salt is generally 10:1.5, adding sugar, light soy sauce, peppercorns, and ingredients can enrich its taste, and you can not add it if you don't like it. Using some coarse salt to marinate will keep the mustard gnocchi longer.

2. Mustard gnocchi must not touch the oil stains, and the pickled jar or basin should also pay attention to disinfection and cleaning, there can be no oil, responsible for mustard gnocchi is difficult to preserve, easy to break, not conducive to storage.

3. When choosing mustard heads, you should choose one that is too large and more uniform, not too large, otherwise it will be difficult to marinate thoroughly when pickling. It can also be cut in half and marinated.

4. The marinated water should also be boiled and allowed to cool before use.

5. You should also pay attention to the pickled mustard gnocchi can generally be opened and eaten after 15 days, because the pickled mustard gnocchi will rise to a peak in 5-10 days, and will gradually decline after 15 days, and it is not recommended to eat during this period.

Fourth, the final summary

The above is the whole process of making pickled mustard gnocchi, as long as you pay attention to the mustard head can not touch the oil, then marinate it with salt twice, and let the pickled material water cool before using it, as well as turn the mustard head pimple in the first 5 days during the pickling process, and finally seal the jar and marinate for about 30 days, so that you can pickle the mustard gnocchi, and it will not be bad if you put it for a year.