Raw materials: raw materials:

5000g of fresh mustard tuber, 0/000g of salt/kloc-,0/50g of Chili powder/kloc-,25g of pepper powder and 50g of white wine.

Method: Peel the mustard tuber, wash it, dry it in the sun, marinate it with white wine and salt for three or four days, take it out and control it to dry, mix the pepper powder, Chili powder and mustard tuber, and put it in a jar for 40 days.

Features: fresh, fragrant, crisp and tender, a good accompaniment.

Factors of production:

(1) Choose fresh mustard tuber.

(2) The jar must be sealed after it is installed.

Sweet and sour mustard tuber

Open classification: diet, life, cooking, recipes, processing.

Mustard tuber 100 kg cold boiled water 60 kg glacial acetic acid 2.4 kg clove 30 g cardamom powder 30 g ginger 6 g red pepper 200 g bay leaf 30 g cinnamon 30 g white pepper 40 g garlic 200 g sugar 18 kg.

manufacturing method

1. Put the prepared ingredients into acetic acid solution and heat at 80℃ for 65438 0 hours. Cool, filtering, heat to 80° C, adding white sugar, and dissolving to obtain sweet and sour aromatic liquid.

2. Soak pickled mustard tuber (cabbage head) in clear water for desalination, drain the water, and cut it into thin slices (2 cm wide, 5 cm long and 0.3 cm thick) with a knife. If you can't cut it into slices, you can cut it into shredded vegetables and minced vegetables.

3. Soak the cut mustard tuber in sweet and sour fragrant liquid, put it in a jar, and press it horizontally on the vegetable surface with bamboo slices to avoid affecting the quality of the vegetable slices. Cover the sealed jar mouth and it will turn into sweet and sour mustard tuber in more than 20 days. The longer the soaking time, the better the quality.

The product is crisp and tender, fresh, sweet and slightly salty, hot and sour and delicious.