What is the best food to eat with mustard tuber? How to pickle mustard tuber

Although we can buy mustard tuber at any time in convenience stores or supermarkets, the taste is varied, and some have strange tastes and are particularly unpalatable. What is the reason? If you are worried, you can pickle some relatively fresh mustard tuber yourself if you have free time. This is safer and more hygienic. Let's take a look!

Contents of this article

1. What to eat with mustard tuber

2. How to pickle mustard tuber

3. How to remove the bitterness of mustard tuber

What to eat with mustard

Cooking salty pickled mustard tuber and glutinous rice into porridge has diuretic and dehumidifying effects, and is suitable for people with jaundice and scanty and astringent urination.

Salted eggs are sweet, neutral in nature, rich in nutrients, and have the effect of nourishing yin and blood. Fresh mustard tuber and salted egg cooked soup can not only strengthen the spleen and promote diuresis, detoxify and stop bleeding, but also nourish yin and blood. It is used for chyluria, edema, renal tuberculosis and tumors, and has a good auxiliary treatment effect.

How to pickle mustard tuber

1. Prepare 5000g of kohlrabi and 750g of refined salt. Then pick and wash the kohlrabi, discard the leaves, cut them, and marinate them with salt for a week until they are dehydrated.

2. Then place it in the sun for a week, rub the meat to remove water, and then put it in a container to marinate for 72 hours. Then continue to dry the semi-finished product until it is 60% dry.

3. Sprinkle some five-spice powder and mix evenly. Put it in a container and seal it. It can be eaten after about 30 days.

How to remove the bitterness of mustard tuber

First of all, we need to know that fresh sauerkraut heads will have a little bitterness, which is normal. The less mature the sauerkraut heads are, the more bitter they are. On the contrary, the more mature they are, the lighter the bitterness is. Therefore, if you want to pickle sauerkraut yourself, you must choose fresh sauerkraut heads that are more mature when purchasing them, so that the sauerkraut you make will not be bitter.

During the salt pickling process, the moisture of the mustard tuber will be pickled out, and some of it will be squeezed out. This will reduce the bitterness of the mustard tuber a lot, and it is almost indistinguishable when eaten. If the pickling time is too short, the bitterness will be more obvious. Therefore, the pickling time of the mustard tuber you pickle yourself should be as long as possible. Generally, the pickling time should be at least 5-10 days. The longer the time, the better, and be sure to squeeze out some of it when squeezing.

If the bitter mustard tuber you bought is already prepared, then it is best to rinse it with clean water before eating or cooking, and then add some chicken essence and seasoning during the cooking process to remove the bitterness; if you want to eat it directly, you can rinse it with clean water and marinate it with salt for a few days to achieve the marinating time and effect, so that the bitterness will be naturally removed. In addition, if you marinate it yourself and it tastes bitter, you can marinate and squeeze it again, which can not only remove the bitterness, but also make the mustard tuber taste better.