Sanla vegetable was originally called Sanla vegetable, which is spicy in mouth, tongue and nose. Because Sanla vegetable is also a kind of pickled vegetable, it is gradually called Sanla vegetable.

Sanla cuisine originated in Anfeng, Xinghua, and now it has become a local specialty of Xinghua. It looks like kimchi, and its color is as colorful as jade. Sanla dishes have a unique taste, such as mustard, which is pungent, salty, sweet, fresh, crisp, fragrant, moist and hemp, and has a great personality.

The taste of salad makes you confused whether it is hemp or spicy. After eating, you will sweat all over and lose your tongue, but after a while, you will have an indescribable feeling. Sanla cuisine also has the dietotherapy function of appetizing, inducing resuscitation, dispelling cold and relieving pain. It is very effective to eat salads when you have a cold with a stuffy nose, which can sweep away the pain of a cold.

The pickling method of Anfeng Salad is simple and primitive, and the process is not complicated but very particular.

Step one, air drying.

The main raw material for curing three preserved vegetables is wild mustard, also called wild hemp. Every year around the light snow, Anfeng people begin to dig wild mustard and prepare to make three kinds of pickles. Pickling three pickled vegetables should use plump and solid wild mustard, remove the soil after digging out the roots, and then string them up with a rope and hang them in a sunny, rain-proof and well-ventilated place to let the wild mustard dry naturally.

After the wild mustard is air-dried, it can not only remove the heavy spicy taste, but also increase its special waxy taste.

Step two, chop it up.

After about two to three weeks of natural air-drying of wild mustard (some of them were air-dried for about two months, and were not taken down to make three kinds of pickles until the winter of March 9), the original green leaves withered and turned yellow. At this time, all mustard leaves should be removed, leaving white mustard roots, washed and chopped, and cut evenly and delicately.

The cut mustard roots are soaked in warm water first, then taken out, washed and drained. If you think the withered mustard root is not easy to cut, you can also soak it in water before cutting it.

The third step is to stir fry.

After the cut mustard roots are drained, stir-fry them in an iron pot with slow fire until they are half cooked. The fried mustard roots are not yellow or rotten, and just right, spicy and waxy mustard can be taken out of the pot and fully cooled. The temperature during frying is also very important. When the spicy taste begins, the pan will be lifted immediately, and it will not work if it is over-fried.

Fourthly, curing.

After the fried mustard roots are fully cooled, add the fried fine salt, fresh ginger powder, monosodium glutamate, white sugar, white soy sauce, boiled rapeseed oil, crisp and delicious salted radish and other seasonings and mix well. Ten Jin of mustard roots usually use one Jin of semi-cooked vegetable oil, one Jin of white soy sauce, about two Jin of chopped salted white radish, three or two pieces of white sugar, fresh ginger powder and fried salt, and a little monosodium glutamate.

Put the mustard root mixed with seasoning into a clean glass bottle, seal it, let it stand in the shade for two to three weeks, and then open the bottle cap to enjoy the delicious three dishes.