Ingredients: mustard knot. Seasoning: salt, vinegar, soy sauce, sugar, Chili oil, garlic. Practice: 1, mustard knot, wash with water. Look at my new eraser, two yuan. I like this thing. There are five or six kinds of trees at home, mainly because the knife is not easy to use. I used this to save trouble by rubbing mustard bumps into filaments and salting them all night. I pickled two kinds. One is to mix vinegar, soy sauce and sugar and pour them into pickled shredded mustard tuber. It tastes a little sour and has a little sauce flavor, which is more primitive. 2. The other is to squeeze the Chili noodles dry, mash the garlic, and pour the Chili oil into the shredded mustard and mix well. 3. There are many mustard pimples that I pickled with salt. They can be cut into silk salad or fried meat in winter, which is another flavor.

Process: pickling

Taste: home-cooked taste

Time:

Heat: Lower heat.

Composition:

Cooking steps:

1. A mustard pimple, washed with water.

Look at my new eraser. Two yuan, mainly because the knife doesn't work well. This works well.

3. Rub the mustard into filaments.

Sprinkle with salt and marinate for one night.

I pickled two kinds. One is to mix vinegar, soy sauce and sugar and pour them into pickled shredded mustard tuber. It tastes a little sour and has a little maotai flavor, which is relatively primitive.

The other is to squeeze oil from Chili noodles and mash garlic. Pour hot Chili oil into shredded mustard and mix well.

I salted a lot of mustard bumps. In winter, I can cut them into silk salad or fried meat, which is another flavor.