1. Wash the mustard leaves, dry them and put them in the pot. Add proper amount of salt and pepper, knead well and cover.

2, 2 days later, turn it over with clean chopsticks; Marinate for another 2 days, spread a big plastic food bag on the vegetables and press the heavy objects. After half a month, turn it over, press it on a heavy object, and marinate it thoroughly before eating.

Tip: Use clean chopsticks without water or oil when cutting vegetables, and seal the mouth of the basin after cutting vegetables.

Nutritional value and efficacy of mustard leaves;

Mustard contains carotene and a lot of edible cellulose. Its vitamin C content is more than twice that of Chinese cabbage, and its calcium content is the highest among vegetables, and its protein content exceeds that of kidney beans, Chinese cabbage and tomatoes. Mustard leaves have the functions of warming the middle warmer, regulating qi, dispersing lung qi and resolving phlegm. It has a good relieving effect on chest tightness and cough caused by spleen and stomach weakness and cold phlegm block.