Required ingredients: potherb mustard, pickled salt.

Specific practices:

1. First pick the mustard seeds you bought, pick the yellow leaves on them, and then wash them.

2. Be sure to dry the water after washing, preferably for about two days.

3. cut the dried wild vegetables into small pieces of one centimeter, or don't cut them.

4. Cut it and put it in a big pot without water or oil. Sprinkle a proper amount of mustard seed, about 20-30 grams of mustard seed.

5, and then keep rubbing, rub out the water in the wild vegetables, so that the wild vegetables can fully absorb the salt, so that it is not easy to break when pickling.

6. After kneading, lick the water. Put it into a water-free and oil-free pickle jar and compact it every time.

7. Finally, pour in salt water, sprinkle a layer of salt on the surface, seal and marinate for about 20 days.

The curing time must be more than 20 days, because as we all know, a kind of nitrite will be produced in the process of curing pickles, and the concentration is the highest in about a week. At this time, it will be poisoned, which is not good for the body and will gradually disappear after 20 days. So be sure to eat it in twenty days.