1. Peel and wash the mustard tuber head, cut it into thin slices from the root with a knife, connect the heads, and put it in clean water to desalt and press out the water for later use;

2. Boil the soy sauce in the pot, pour in the batter and stir well. After cooling, put the processed mustard into a sauce bag and put it into a sauce jar for making. Turn it twice a day, let the wind blow for 5 days 1 time, and take it in 20 days.

Then there is the practice of mustard bumps:

Raw materials:

2000 grams of mustard.

Seasoning: 350g of refined salt, 700g of yellow sauce, 700g of sweet noodle sauce and proper amount of sesame oil.

Exercise:

1, clean the mustard head, put it in a jar, add 1500g of melted salt water, and take it out for 30 days;

2. Soak the mustard tuber head in a clear water basin for 24 hours, change the water for 5-6 times, remove part of the salt, take it out, and press off part of the salt water;

3. Pour the yellow sauce and sweet noodle sauce into the jar and mix well. Add mustard head and marinate for 1 month.

4. Take out the mustard tuber, wash off the sauce, cut it into filaments, and mix it with sesame oil, which tastes better.