First dial half of the salt, sprinkle it on the plate, knead it by hand until it becomes soft, put it in a jar, and hold it down with a big stone. After three days, first put the washed footbath in a stable place, put it on the rice basket with wooden boards horizontally, and put the vegetables into the basket, still holding it down with big stones. Three days later, put the washed footbath in a stable place, put the board horizontally on the footbath, put it on a rice basket, fish the vegetables into the basket, and still press them with big stones until the juice is exhausted. Boil the juice while waiting for cold clarification; At the same time, wind the plate into a handle. Reload the original salt into the urn. It is tied with cross bamboo boards, and it must be strong before pouring the juice. The mouth of the urn is sealed with mud. The urn can only be small, not too big. After eating an urn, opening another urn will last for a long time.

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Exercise 1

The original taste of mustard is slightly bitter, so you can mix some soy sauce when you eat it.

Material: 5 kg mustard.

Ingredients: salt 3, fine red pepper powder 1.5, vegetable oil 2, sugar 2, minced garlic 3 (about 3 heads), white rice vinegar 3,

MSG 1 beam (you can leave it if you don't like it, and I didn't leave it either)

Exercise:

1. Peel mustard, wash it, and cut it into two halves or three petals.

2. Put it in a pot and soak it in cold water 1~2 days, and change the water in the middle 1 time.

3. Remove the water from the surface of the soaked mustard and shred it with silk (thicker is best). Of course, you can also tear it by hand.

4. Put the vegetable oil into the pot, boil it and cool it (to avoid the smell of raw oil).

5. Pour all the materials and stir well (be sure to put on disposable gloves to stir, otherwise your hands will be too hot).

Method 2

There is no bitterness, and there is a strong oily chili pepper fragrance.

Material: 5 kg mustard.

Ingredients: 3 taels of salt, 2 taels of fine Chili powder, 3 taels of vegetable oil, 3 taels of white rice vinegar and 3 taels of minced garlic (about 3 heads).

Exercise:

1. Peel mustard, wash it, and cut it into two halves or three petals.

2. Rub mustard into silk with a silk wiper (thicker is the best), or you can tear it into silk by hand.

3. Put more water in the cauldron to boil, put the shredded mustard into it, and stir evenly with chopsticks. Turn off the fire at once and take it out at once.

4. Put it under a cold water pipe for a while and let the mustard silk cool completely.

5. Take it out and put it in a container that can leak water to control water purification.

6. When you wait, you can heat the oil and pour it on the Chili noodles to make oil chili pepper and cool it.

7. Put the ingredients such as peppers into the shredded mustard with water control and stir evenly by hand.