1, practice a: ingredients: mustard, dried chili, salt, white vinegar. Will be ready to wash the ingredients, and mustard cut into uniformly thin wire; dried chili pepper shredded. Add more water to the pot to boil, mustard shredded into the pot blanching, a little hot can be fished out, drain and spare. Prepare a container with an airtight lid, and put the drained shredded mustard greens into the container. The dried chili pepper, salt, white vinegar into the container, and mustard evenly stirred, sealed with a lid, can be consumed after one day.

2, practice two: ingredients: mustard, salt, garlic, chili, monosodium glutamate, balsamic vinegar, sugar, salad oil. Clean all the ingredients, mustard greens shredded, garlic peeled and sliced, chili pepper chopped. Mix the shredded mustard greens, salt, garlic, chili, MSG, balsamic vinegar and sugar evenly according to the ratio. In a separate frying pan, turn up the heat, fill with salad oil, and when the temperature is 9 layers, pour it into the mixed shredded mustard greens. Prepare an airtight container, pour the shredded mustard into it, seal it for a period of time, and take it out and eat it.

3, practice three: ingredients: mustard, salt, vinegar, sugar, soy sauce, pepper, anise, white onion. Wash all the ingredients, mustard cut thinly, dry the water, white onion shredded. Score the sugar, put the salt, soy sauce, vinegar and sugar into the shredded mustard greens and mix evenly. Prepare a sealed container, the mixed mustard shredded into the container, plus anise, pepper, scallion white sealed marinade 2-3 days, you can open the edible.