The pickling method of mustard head belongs to home-cooked recipes, and the main raw material is mustard head; The process is pickling, and the pickling method of making simple mustard head raw materials: the pickling method of mustard head ingredients: the pickling method of pepper, dried pepper, garlic and ginger mustard head seasonings: the pickling method of salt, white wine and clear water mustard head: 1. Wash the mustard head after buying it home; 2, cut off the old skin and dirty places, pay special attention to the bottom of each protrusion, which may be dirty, cut off with a knife; 3. Cut the mustard head into 2-4 pieces, spread it on a spacious container and dry it in a ventilated place; 4. Put the seasonings listed in the raw materials into a washed and dried pickle jar, add clean water, or cool, and the amount of clean water added to half an jar of water is almost the same; 5. Soak pickled pepper, ginger and jar in the past, and put a small part into the new jar, which will make the water in the new jar taste better. If not, you'd better put some fresh peppers in it, which will taste much worse. If the jar for making pickled peppers is big enough, you don't need to open another jar and put it directly in the jar for making pickles, which will taste better. 6. Stir everything in the jar evenly, mainly salt, so that it can be stirred and melted, otherwise it will sink easily; 7. Put the dried mustard head in the jar. 9. Tie a small dish of moderate size at the mouth of the cylinder to prevent the cylinder from entering the cylinder along the water and keep the water in the cylinder sanitary. 8. Cover and add water to the altar; 9. Take it out after one day, slice it or small pieces, add some chicken essence and oil pepper and mix well. Tip: Pickling mustard leaves with stems is more delicious. Eat healthy: mustard is warm and pungent, belonging to lung and stomach meridians; It has the functions of dispersing lung qi, benefiting middle warmer, removing toxic materials, relieving swelling, stimulating appetite, promoting digestion, warming middle warmer, benefiting qi, improving eyesight and benefiting diaphragm; Indications: cough with phlegm and blood stasis, chest septum obstruction, sore and swelling, hearing loss, gum swelling and pain, cold abdominal pain, constipation and other symptoms. Food taboos: people with hot cough, boils, eye diseases, hemorrhoids, bloody stool and excessive internal heat should not eat mustard. People with hypertension and arteriosclerosis should eat less.