Pickled pickles often appear in our daily life. Because radish pickles can produce auxiliary flavor for everyone's meals, many radish pickles are produced and processed by everyone themselves. According to your favorite taste, you can make different types of radish pickles by yourself. The pickling of pickled mustard tuber head should be known to most people, because it is a common radish pickle. So how to pickle mustard head?

Exercise 1

Raw materials: mustard head, pepper, dried pepper, garlic, ginger, edible salt and pure grain wine.

Process:

1. Wash the mustard head, peel it, cut off the dirty place with a small knife, then cut each mustard head into four and a half in the middle, spread it in a naturally ventilated place, and dry it;

2. Wash and dry pepper, dried pepper, garlic and ginger, put them into a vegetable vat, put mustard heads, and finally pour pure grain wine, sprinkle with edible salt, pour in cold water, and stir the raw materials evenly.

3. Finally, cover it, seal it for a day or two and take it out. Mustard heads can be cut into small pieces, which will be more delicious if spices such as peppers are added.

Exercise 2

Calorific value of food menu: 66 (calories) main ingredient mustard head 200g.

Mode/process

After buying the mustard head home, wash and peel off the thick skin and dirty area. Pay attention to the bottom of each protrusion, which may be dirty, and cut it off with a knife. Then cut each mustard head into 2-4 pieces, spread it on a wide vessel and dry it in a naturally ventilated place.

Put the condiments listed in the raw materials into the pickled vegetable jar which is washed and dried, and add cold water or cold water to make the amount of cold water added into the jar almost the same;

Soak the previously soaked wild pepper in the ginger leaf jar water, and put a small part into the new jar, which will make the taste of the new jar water stronger. If not, you'd better put some fresh peppers in it, which will taste much less. If the pickle jar for making wild peppers is big enough, you don't need to open another pickle jar, and immediately put it into the pickle jar for making kimchi, which will taste better;

Stir everything in the pickle jar evenly, mainly salt, and let it melt, otherwise it will sink easily;

Put the dried mustard tuber head into the pickle jar, fasten a small plate with appropriate size at the jar mouth to prevent the water along the jar from entering the pickle jar, so as to maintain the sanitation of the jar water environment, then cover it with a cover and add cold water along the jar;

Take it off after one day, cut it into pieces or small pieces, and add some monosodium glutamate and oil pepper to eat.