Making process:
1, first of all, will be dug back to the ground mustard pimples clean, and then their skin shaved off (or directly retained), and then rub them into the shredded into a pot for spare.
2, and then, and then poured into the basin the right amount of salt (under normal circumstances, 10 pounds of mustard lumps, put 1 pound of refined salt), mix them well, put aside to marinate for 6-8 hours, to be fully secreted out of the juice ((aided by the weight of the crushing or directly on the hands of the clutching them dry)), and then the residual water inside the pouring out of all the water.
3, mustard goosebumps dry water control, and then add 3 two of the chili pepper (portion to 10 pounds prevail, the following if not specified, uniformly this standard to add other accessories), 3 two of the soybean oil (fried and cooled), 3 two of the white sesame seeds, 2 two monosodium glutamate (monosodium glutamate).
4, finally, and then half a catty of balsamic vinegar, rub it well and evenly, you can store it into the container to be sealed lid, if the amount of production is relatively large, some choose the traditional wine altar, or glassware, and then store it in a cool ventilated place, after 2-3 months, you can take out to eat, characterized by tender and crisp, sour and spicy taste, encountered poor appetite, chew on a few will be The first thing you need to do is to chew on a couple of these and your appetite will multiply.
Warm tips:
1, mustard pimples skin looks very rough, in fact, contains a lot of nutrients, rural people to make it into a pickle, usually not all of them will be taken out, will only be deteriorated hard place to dig out.
2, pickled mustard pimples, add the right amount of fried soybean oil is the old generation of people left behind the practice, which not only can play a role in promoting fermentation and maximize the lock vegetables in the nutrients, but also to extend the preservation of time has a very important role.