Foodabc Home cooked food Pickled vegetables with soy sauce

Sauce lumps

2024-10-18 14:59:55 385

It's the season for mustard greens to be on the market now. I made some soy sauce dumplings and they can be used to accompany meals during the Chinese New Year. They are very refreshing. Nowadays, I seldom eat pickled vegetables, but sometimes I miss the old taste, especially the sauce lumps of old Beijing. I think it's delicious to have Congee in the morning. I went to the supermarket to buy some that day, but when I came back to eat it, I didn't feel like I wanted to taste it. Moreover, the pickled vegetables nowadays always have an indescribable taste, perhaps the taste of preservatives. I decided to make it at home myself. The mustard lumps are the old-fashioned ones that my relatives grow themselves, with a bumpy surface. I feel that the dishes marinated with these mustard lumps are even better. I didn't want to do too much, so I marinated one. After marinating, I was really satisfied and it suits my taste. Because this dish has a soy sauce aroma and mainly uses soy sauce, the quality of the soy sauce also determines the taste of the finished product, so choosing the right soy sauce is also crucial.

Details of ingredients

Jiekeleng1 unit
soy sauce150G
Light soy sauce100g
White sugar10g
pepperAbout 30 pills

Technique

difficultySimple
workmanshipMarinate
tasteSauce aroma
timeAbout three days

Steps to make Sauce lumps

1. Wash the mustard lumps thoroughly.
2. Peel off the skin.
3. This bump is quite large. Cut it in half first, then cut the incision downwards with a continuous blade, and do not cut the bottom.
4. Sprinkle some marinade and also sprinkle it into the gaps.
5. After sprinkling and marinating for more than 2 hours, remove the juice inside, and then pour out the juice. Let's marinate it first, which can effectively remove odors and greatly shorten the pickling time.
6. Drain the mustard greens and put them in a container. I used a large sealed ceramic bowl.
7. Put soy sauce, soy sauce, and sugar into the pot.
8. Add some Sichuan peppercorns.
9. Boil over low heat and let cool.
10. Pour into a container, cover and marinate for 2 weeks before eating.
11. This is marinated bean curd, very flavorful, with a good taste and texture.