Preparation
10 minutes
Processing
15 minutes
Difficulty
Easy
Pickled mustard greens mixed with garlic and chili is an mixed salad that is appealing and very delicious due to its spicy, rich flavor. Today, TasteVN will introduce you to the recipe to successfully make this delicious dish, let’s show off your skills in the kitchen right away!
Ingredients for Pickled Mustard Greens with Garlic and Chili For 4 people
Mustard greens 300 gr Garlic 1 bulb Bird’s eye chili 5 fruits Horn chili 1 fruit Hot chili 10 fruits Fish sauce 1 tablespoon Sugar/MSG A little
How to choose fresh ingredients
How to choose crispy and delicious pickled mustard greens
- Good pickled mustard greens have a natural fermentation smell, with leaves that still retain a beautiful greenish-yellow color. When tasting (if possible), the cabbage should be crispy and have a moderate sour taste.
- Choose cabbage bunches with large leaf stalks, not infested or rotten, with no strange smell, and the pickling brine should be clear, without mold.
- Avoid choosing cabbage that is yellowing, dark yellow, or too green.
- Pay attention to buy from reputable stores with packaging to ensure the shelf life and origin of the pickled mustard greens.
- Additionally, to ensure the quality of pickled mustard greens, you can make pickled greens at home with a simple recipe shared by TasteVN.
How to choose fresh and delicious garlic
- You should choose firm, large garlic bulbs that are not infested with pests.
- You should check the outer layer of the garlic bulb; it should be intact and have a slightly off-white color. The cloves of the garlic bulb should be plump and not too dry or wrinkled.
- Avoid choosing garlic bulbs with gray or yellow cloves as they will lack aroma.
How to choose fresh and delicious chili peppers
- You should choose chili peppers that are brightly colored, with fresh stems that are not wilted or bruised.
- Avoid choosing chili peppers that are light green, as these are under-ripe and will not have much heat.
- You should select chili peppers with deep colors, meaning they are mature and nearly ripe, which will have higher heat levels.
- Additionally, when choosing chilies, pay attention to their curvature. Straight chilies are usually very hot, while curved ones have moderate heat.
- Moreover, the longer and thinner the chilies are, the spicier they will be; if you prefer a lot of heat, you should choose such chilies.
How to Prepare Sour Pickled Mustard Greens with Garlic and Chili
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Prepare the sour pickled mustard greens
Separate the mustard greens into individual leaves, cutting off any wilted parts.
To reduce the saltiness of the sour mustard greens, wash and squeeze them with water about 3 – 4 times, then cut the mustard greens into bite-sized pieces, about 2 finger lengths.
After cutting, squeeze them again to remove excess water.
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Prepare the other ingredients
Peel the garlic clean, then mince it, leaving 2 cloves sliced thinly.
For chili peppers, remove the stems, wash them with water, drain, then chop finely. For bird’s eye chili, wash and leave them whole.
Tip: Use red chili peppers for a more beautiful color in the dish! -
Mix the mixture
Put the drained pickled mustard greens into a large bowl along with 1 tablespoon of sugar, mix well so that the sugar absorbs into the pickled mustard greens.
Next, add the minced garlic and chili into the bowl and add 1 spoon of fish sauce, 1 tablespoon of sugar, and 2 teaspoons of monosodium glutamate and mix the mixture well to absorb the seasoning.
Then add all the bowl of seasoning into the pickled mustard greens, stir well.
Finally, add the sliced chili and garlic and mix gently for the mixture to combine, taste and adjust the seasoning to your liking and it’s done.
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Final Product
With simple steps, you have completed the delicious spicy garlic chili pickled mustard greens.
The dish features the eye-catching red color of chili, with a spicy taste and crunchy, tasty pickled mustard greens. If you have leftover pickled greens, you can put them in a jar and store them in the refrigerator for later!
How to preserve pickled mustard greens mixed with garlic and chili for a long time
- To keep pickled mustard greens mixed with garlic and chili for a long time, ensure cleanliness during the process. When taking out pickled mustard greens for use, use clean, dry utensils.
- If you have leftover pickled mustard greens, you can put them in a storage container in a cool place, avoiding direct sunlight.
- You can keep the mustard greens at normal room temperature for 2 – 3 days. If you want to keep them longer, you can store pickled mustard greens in the refrigerator refrigerator for 5 – 7 days.
See more:
- How to make stir-fried pork intestines with pickled mustard greens (pickled mustard) crispy and delicious
- How to make roasted pork stir-fried with pickled mustard greens (pickled mustard) delicious and easy to make
- How to make stir-fried squid with pickled mustard greens (sour mustard) delicious and appealing at home
Above is a detailed guide on how to make pickled mustard greens mixed with garlic and chili crispy and delicious, helping you to vary your meals every day. Wishing you success!
