Required ingredients: 3 large mustard greens, salt moderate

Method of production:

1. First of all, buy the large mustard greens with water add a little baking soda soaked for 30 minutes, and then cleaned. Nowadays, vegetables are inevitably sprayed with pesticides or fertilizers, resulting in residues of these substances on the leaves, and baking soda can degrade these substances. We can not be lazy, we must use this method to clean, after all, we are using this vegetable to pickle, wash not clean, it will occur in the pickling process of unnecessary pollution or mold.

2. Then dry the large mustard greens. Residential buildings can only get sunlight from the balcony, the mustard with hangers up, and then drying until the leaves wilted yellow, halfway through the mustard need to turn over, drying the other side, basically drying a day will be able to.

3. Then add a large amount of water to the pot, then add a spoonful of salt, boil over high heat. You don't have to add too much salt, some places don't even add salt.

4. Then put the mustard greens into a container without oil or water. In fact, it is best to use a casserole or other containers, if not, a bucket can also be used, but be sure to clean, otherwise it will breed bacteria Oh.

5. Pour boiling salt water into the container. The temperature of this water must be 100 degrees Celsius when it is first boiled.

6. The amount of water must be submerged over the large mustard greens, the part that can not be soaked will rot away.

7. Using a small plate, press the mustard greens into the water to soak them all. Sorry these are the only tools I have at home that I can use, sorry.

8. Then seal the container with plastic wrap, then cover it with a lid and place it in a cool place to rest for 5~10 days.

Because of time, I probably soaked 4 days to open a look, a sour flavor floated out, basic success, and then soak a ten days eight days can eat it.