The ratio of water chestnut to salt for mustard tuber is 16 1, fresh water chestnut 10 kg, and 300 g of salt. Water chestnut can be used to treat dyspepsia and loss of appetite caused by deficiency and cold of spleen and stomach. It can also relieve dizziness caused by drunkenness, is rich in dietary fiber, has the function of promoting defecation, and can also promote the catabolism of body fat.

The practice of mustard tuber

Raw materials: fresh water chestnut 10 kg, 300 g of salt, 20 g of Chili powder and 0/0 g of pepper powder.

1. Wash fresh water chestnut vegetables, peel off the hard ribs of the vegetable heads, rub them into filaments, and spread them on a dustpan or plate to dry. When the shredded vegetables are dried to half-dry, take 5 kg of water chestnut as an example, and it can be dried to 2 kg.

2. Then, add salt150g, knead well, bottle, compact, cover and marinate overnight.

3. After curing for one night, pour the vegetables into an enamel dish to dry for one day, take them back that night, mix with salt150g, knead them evenly, bottle them, compact them, screw the lid off and cure them for one night.

4. After marinating for another night, pour it into an enamel dish to dry for one day, take it back at night, mix in Chili powder and pepper powder, knead it evenly, bottle it, compact it and screw the lid. Marinate for another day and serve.