Mustard greens are a vegetable equivalent to daikonai, but they can't be eaten raw. Because mustard contains a substance called thioglucoside, after hydrolysis can produce volatile mustard oil, with the role of promoting digestion and absorption. So when eating mustard, must pay attention to it cooked or fried, if you want to eat cold, must be blanched with water, try not to eat raw mustard.

In addition to not eating mustard greens, mustard greens have no other contraindications, so people who like to eat mustard greens can rest assured boldly eat . And mustard and other dishes with no special requirements, plus mustard crisp and tasty, summer many people will choose mustard as a home cooking. But eat this kind of vegetables, because it is hanging, so he is very easy to suffer in the growing environment of small insects climb.

So in the Qingdu wash when you need to pay more attention, you can use a mixture of salt and baking soda to soak, and then a piece of the cleaning will be soil and small are cleaned off, so that eating is more hygienic, rest assured . And many people like to eat pickled mustard, and pickled mustard need to pay attention to some matters, pickled pickles do not need to blanch, so that pickled mustard need to eat less. First of all, before pickling, wash all the mustard greens. Cut off the bottom of the root, do not leave the root beard, so as not to then pickle when muddy soup.

After all the seasonings are ready, put them in an airtight jar and seal them for a period of time and take them out, then you can eat them. But note that after opening the jar of preservation time may not be so long, because their own home to do not put preservatives that kind of thing, so after opening to try to use up as soon as possible, not if it is summer, it is easy to nourish bacteria or mold. Overall mustard greens are still very nutritious, it is rich in a lot of vitamins, plus the dish is a very good choice, and the practice is also very convenient, the taste is also very good.