main ingredient

mustard tuber

1g

auxiliary material

radish 2-3g

the method of mustard head and spicy dish

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1. Material selection: firstly, pick the fresh insect-free mustard head, remove the roots, whiskers and stems, and wash it. Then, the roots, whiskers, pedicels and stems of fresh radish without chaff heart should be removed, washed and rubbed into filaments.

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

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3. Stewing: Take a clean and tightly sealed jar, put half of shredded radish on the bottom of the jar, then fish the cooked mustard into the jar while it is hot, sprinkle the other half of shredded radish on it, and quickly seal the jar mouth. The temperature in the jar should be slowly lowered. If the room temperature is too low in winter, you can wrap a small quilt properly and wait until it cools before eating. When eating, it can be sprinkled with sesame oil and vinegar, which is sour, spicy, fresh and fragrant, and its color is red and white, which is very attractive.