mustard head 1kg of salt 18kg of salty soup 15-2kg of spiced noodles 1.5kg of fine salt 3.5kg. 1. First, pickle the mustard head, add 18kg of salt every 1kg, add 15-2kg of salty soup (or 2kg of salt every 1kg, add 15-2kg of white water), and pour the jar once a day after entering the jar, so as to dissipate heat. 2. Then put it on the table to dry, and the drying season is more suitable in March and April. Every 1 kilograms of pickled mustard can be dried into 7 kilograms. It should be overturned once during drying. 3. After airing, cut the root with a depth of 2/3 of the mustard, with 3 knives for the larger one and 2 knives for the smaller one, then put 3 kilograms of spiced flour mixture into the cut (mix well with 7 kilograms of fine salt), and put 5 kilograms of spiced flour mixture into every 1 kilograms of mustard head. 4. After loading, put it into the cylinder for compaction, cover it tightly and stuffy the cylinder. During this period, the spiced noodles will regain their moisture and smell. After one month, they will be taken out of the cylinder and put on the table for the second drying. The drying season is best in April and May. Every 1 kilograms of mustard heads can be put into the cylinder for compaction, covered tightly and stuffy the cylinder, and then the finished product will be produced after one month.