Ingredients: 5000 grams of mustard knots

Seasoning: 120 grams of salt, 25 grams of five-spice powder

Steps:

1. In order to distinguish the wild ones, I went to the vegetable market to take pictures of the mustard lumps grown by farmers. The surfaces are relatively smooth

2. Wash the mustard lumps with water, peel them and cut them into strips about 3 mm thick. Don't make it too fine, otherwise it will be too fine when dried. If it is too thick, the taste will not be good enough

3. Sun-dry until half dry. Note that it is semi-dry, do not dry it in the sun, otherwise the salt will not be eaten and it will not be crispy. The weight of dried mustard shreds is 850 grams.

4. Spread the dried mustard shreds on the bottom of the porcelain jar, spread a layer and sprinkle with a layer of salt and five-spice powder

5. Spread evenly layer by layer. OK, cover and marinate for 2 days

6. Then turn and knead it every day so that the salt and five-spice powder can be fully absorbed. This process takes about 4-5 days. If there is no more salt, just cover the rice and marinate it. It will be ready to eat in about 15 days

7. When eating, take a little and soak it in boiling water for about half an hour to an hour, so that the mustard shreds can absorb the water. , filter out the soaking water to restore the crispy taste. Because you need to soak it in water when eating, you don't have to worry about it being salty if you add too much salt. Most of the salt will be soaked away at this time

8. Add vinegar and sesame oil to taste. The vinegar I used is rose vinegar that I brewed myself, and it has the scent of roses. If not, just use ordinary vinegar

9. If you like it spicy, you can add some chili oil, mix evenly and you can eat