Yunnan pickled mustard greens are a specialty home-style dish from Yunnan province. Made from rapeseed flowers or green mustard shoots, they are prepared through a quick blanching and fermentation process. They have a spicy and pungent flavor, similar to mustard, and are known for their appetite-stimulating and palate-cleansing properties.
Materials
Steps for making Yunnan pickled mustard greens (frost-damaged mustard greens)
Remove the old stems and yellow leaves from the small rapeseed flowers, wash them clean and set aside.
1️⃣ Blanching: Add a little salt to boiling water, then add the washed rapeseed shoots and quickly remove them within 30 seconds (water temperature approximately 80℃) to prevent overcooking and loss of their pungent flavor. 2️⃣ Fermentation: Immediately after blanching, place the rapeseed shoots in an airtight container (such as an earthenware pot or food storage box), seal tightly, and weigh it down. Let it ferment at room temperature for 8-12 hours. This process produces sulfides, which create the pungent flavor.
Take out the prepared pickled mustard greens and cut them into 1-inch pieces for later use.
Ingredients: Dried chili peppers, ham slices, garlic slices, and pickled mustard greens.
Heat cooking oil in a wok, then add dried chili peppers, ham slices, and garlic slices and stir-fry until fragrant.
Add pickled mustard greens and salt, stir-fry evenly, and it's ready to serve.
A plate of Yunnan pickled mustard greens, which are appetizing, refreshing, and full of pungent flavor, adds a taste of home to the dining table at the end of winter and the beginning of spring.
