Preparation materials: mustard 1500g, cooking salt 30g, white vinegar 120g, balsamic vinegar 20g, seasoning 5g?, peanuts 136g, chili powder 14g.

Making steps:

1, go to the market to pick the head of the smaller mustard, it will be more tender, to do out of the finished mustard shredded crisp taste. Buy mustard first peeled, and then washed and placed in a kitchen utensil that can leak water to dry.

2, a very critical step to come, hands, knives, and cutting board absolutely no oil, sticky oil will be easy to bad, not easy to save. The dried mustard greens hand cut into thin julienne. First cut a whole mustard into thin slices, then cut those slices into julienne strips.

3, cut and then hurry to take the cut shredded mustard greens upstairs for a sun bath to dry up the excess water.

4, the key step of the marinade: the ready chili powder, seasoning salt, white vinegar, balsamic vinegar are put into the pot, and then add a very small amount of water, boil can be, in order to let the edible salt fully dissolved (the pot must be used to wash the liquid in advance to clean, absolutely no oil).

5, the last step to put chili powder, stir well, while hot into the container sealed can be. Three days later you can taste the fruits of your labor.