Raw material formula: mustard head 1 kg radish 200 ~ 300 g.

Production method:

1. Material selection: firstly, pick fresh and insect-free mustard heads, remove roots, whiskers and stems, wash them, and cut them into diamond-shaped pieces with a thickness of 2 ~ 3mm. Then, the roots, whiskers, stalks and stems of fresh radish without chaff heart should be removed, washed and rubbed into filaments.

2. Cooked: Put the mustard blocks into aluminum pot, add water until the mustard blocks are immersed, and cook with high fire until the mustard blocks are slightly rotten.

3. Braising: Take a clean and sealed jar, put half of shredded radish at the bottom of the jar, then take out the cooked mustard and put it in the jar while it is hot, then sprinkle the other half of shredded radish on it and quickly seal the jar mouth, so that the temperature in the jar can slowly drop. If the room temperature is too low in winter, you can wrap a small quilt properly and wait until it is cold. When eating, you can sprinkle sesame oil and vinegar, which is hot and sour and fragrant, and the color is red and white, which is very attractive.

Note: The unique flavor of this dish is spicy nose drill. If you don't know the trick, spicy food won't be spicy. Never cover the pot when cooking mustard, otherwise, mustard will not only have no spicy taste, but also have bitter taste. When you put mustard in the jar, be sure to put it while it is hot and seal it immediately, so that the temperature in the jar will gradually drop. This is the secret of cooking spicy food. In addition, you can't get oil when you open the altar to get vegetables, otherwise it will be moldy. Don't open the altar too many times to avoid the spicy taste running away.