Burst pickling method is very simple, if you want to fry the slice to eat cut into small thin slices, want to fry the silk to eat cut into shreds, generally small amount of this case, one or two mustard head will be enough to fry a plate. Cut mustard head slices or shredded, scratched through with salt, a small spoonful of salt is enough. Just let it stand for fifteen minutes. Squeeze the water out of the pan and add it to the pan and season to taste. Keep the crunchy texture is good. If you want to stir-fry sliced or shredded pork, stir-fry the sliced or shredded pork first, and then put in the sliced or shredded mustard head at the end, so as to keep the crunchy texture of the mustard head.
Mustard head whole pickling: burst pickling method is the mustard head washed and cooled dry, remove the old skin, the amount of salt for 3% to 5%. Pickled and left to stand for 24 hours that is. Less salt will be salty with acid, more salt will be salty with bitter. It is best to use up the amount in three to five days. When cooking out of the amount of need to slice and shred all into the fried out of the mustard head crisp fresh and sour.
Mustard head made of salted lei, many ways and means, not detailed. Only one point. Sealed fermentation time can not be less than 21 days, the best 45 days. According to the words of the people, to wait for the voltaic altar before consumption. After pickling 7-21 days do not eat, fermentation period too many harmful substances!