Seasoning: salt120g, spiced powder 25g.

Practice steps:

1. In order to distinguish the wild ones, I specially went to the vegetable market to photograph the mustard bumps planted by farmers. The surfaces are all smooth.

2. Wash the mustard, control the water, peel it, and cut it into 3 mm silk, not too fine, otherwise it will be too fine when it is dry. If it is too strong, the taste is not good enough.

3. The sun is half dry. Note that it is semi-dry. Don't dry it in the sun, otherwise the salt is not suitable for eating and is not crisp. The weight of dried mustard shreds is 850g.

4. Spread the dried shredded mustard on the bottom of the porcelain jar, and then spread a layer of salt and spiced powder.

5. Spread it evenly layer by layer, cover and marinate for 2 days.

6. Then turn it over and knead it once a day to fully absorb the salt and spiced powder. This process takes about 4-5 days. There are no salt particles, just cover it and marinate it with rice./kloc-You can eat it in about 0/5 days.

7. When eating, take a little and soak it in boiling water for half an hour to an hour, so that the shredded mustard can absorb enough water, restore the crisp taste, and filter out the soaked water. Because you have to soak in water when eating, you don't have to worry about salty if you put too much salt. At this time, most of the salt was soaked away.

8. Season with vinegar and sesame oil. The vinegar I use is my own rose vinegar, which smells like roses. If not, just use ordinary vinegar.

9. If you like spicy food, you can add some Chili oil. Mix well and you can eat.