Today, I will bring you a super simple pickle, mustard head! I learned this method from my mother-in-law. Super simple and delicious. A bowl of porridge with this pickle in the morning is really delicious! Like the little friends, hurry up ~
Materials?
2 octagons
Proper amount of soy sauce
A little soy sauce
Two mustard greens
Appropriate salt content
Homemade pickles, salty and delicious pickled mustard tuber! Clinic?
First, all the roots of the mustard head are cut off, cleaned and cut into small pieces with moderate thickness.
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Boil the water in the pot, pour in the mustard head after the water boils, cook until it is slightly soft, immediately remove and drain the water, and let it cool for later use.
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Take another pot, pour in a proper amount of light soy sauce, a little light soy sauce, 2 aniseed and a proper amount of salt, and cook until it just boils. Turn off the fire immediately and let it cool for later use.
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Put the cool mustard head into a sterilized basin in advance and pour in the cool soup. The best soup is mustard head, which is easy to taste and prevents deterioration.
Keep the big basin in the refrigerator. Generally, you can eat it in about 2 days.