Pickled salty and crispy, with a soy sauce flavor, the entrance to the unique bitter flavor of mustard, the childhood favorite.

Raw materials: mustard head (4kg), salt 1kg, soy sauce 1kg, pepper 0.05kg, 0.05kg seasoning

Methods/steps

1, will be washed mustard head, trimmed whiskers, drained, put into a jar or altar sprinkled with a little salt, pickling for more than 3 hours.

2, soy sauce, peppercorns, dashi and salt in a pot to heat and boil, 5 minutes can be, turn off the fire to cool. (When I was a child, I used a large coarse salt grains at home, more salty)

3, the mustard head into the tank, pouring boiled soy sauce juice, be sure to cover the whole, cover tightly, preferably with a plastic closure, generally more than a month will be discolored, into a black-brown can be practical. Before the big cake rolled caper silk is very delicious

This time the northeast immediately into the long winter, and came to the season of pickles! Pickled mustard lumps are essential, mustard lumps fried shredded pork, or mixed with vinegar, mustard tassels stewed tofu, which are delicious method!

Ingredients: mustard 10 pounds, mustard tassels 4 pounds, water, salt 750g

Steps

1, mustard lumps 10 pounds.

2, use a small brush to brush the exterior one by one.

3, brushed.

4, soak in water for 1 or 2 days.

5, the pot into the appropriate amount of water to add 1 catty salt, boil melt.

6, soaked mustard lumps into the jar, pour boiling salt water.

7, mustard tassels rubbed with salt, also a catty put one or two salt.

8, after drying and cooling the mustard leaves into the top of the yard with a stone pressure, Qiqi work, waiting to eat!