Pickling method: remove the old roots and yellow leaves of fresh mustard, then wash them with clear water and dry them. After about 5-6 days, it can be cut into strips. When pickling, sprinkle a layer of salt on the bottom of the jar, then put the mustard in, with the incision facing down, and sprinkle another layer of salt on each layer of vegetables. Fill the plate with as little space as possible. When it is full, press a stone or other heavy object on the mustard. Empty it once within 24 hours after entering the tank, then once a week later, and finally store it in a cool place for about 20 days. When the mustard tuber turns yellow-green and smells of lactic acid, it is taken out for processing.
Processing method: After pickled mustard tuber, soak the pickled mustard tuber blank with water at the ratio of 65,438+0: 3, desalt, then press-filter, remove impurities, cut into pieces and shape. Then, the spices are soaked, filtered and fully mixed with seasonings, then mixed with pickles and stirred evenly, then bagged and packaged, and vacuum sealed. After heating and sterilization, it can be cooled, dried, boxed and put into storage.
Method 2: Raw materials: mustard (mustard, radish) 1 catty, salt 1 catty, soy sauce 6 liang, sugar half catty, white wine 4 liang, ginger 4 liang, garlic 6 liang, monosodium glutamate 2 liang, peanut oil 2 liang, sesame oil 2 liang, cooked peanut 1 catty and a half (peeled). Pepper noodles, pepper, star anise. Practice: 1, cut mustard tuber into shreds, marinate for one day, squeeze out water, and air dry until semi-dry. 2. Add a little water after mixing soy sauce and sugar, and add monosodium glutamate after boiling. 3. Heat peanut oil and add Chili noodles when it is warm. 4. Mix all seasonings well, add shredded mustard, shredded ginger and shredded garlic, mix well and pour in sesame oil. You can finish it in three days. Turn it frequently at first, otherwise the color will be uneven. Note: 1, salt and soy sauce must be put in proportion, and other seasonings can be put according to your own habits. For example: garlic, love to eat, do not like to eat. Peppers like to eat more, but they don't like to eat. 2. Adding water depends on the degree of dryness and wetness of mustard. After soaking mustard, it is best not to have water. 3, like to use soy sauce heavy color, like to use soy sauce light color.