1, mustard washed, cut into thin julienne. 2, dry chili pepper washed, shredded. 3, add water to the pot, after boiling mustard shredded into the blanching (blanching water volume should be large, a blanching raw materials to be less, after the pot of micro-scalded), quickly fish out standby. 4, the mustard shredded into the container, add shredded chili peppers, salt, white vinegar and mix well, cover and seal the natural cooling, a day later you can eat.

1, mustard lumps washed and peeled

2, cut fine julienne (knife work is not good, shredding is so hard!)

3, frying pan clean and hot (to burn to a very hot degree), turn off the heat, cut the shredded mustard flat in the pan, cover the lid of the pan and simmer for 1 minute

4, green onion, cooled shredded mustard, salt, a little sugar, mix well, marinate overnight

5, eat when poured with pepper oil or chili oil can be

1. Mustard pimples a, washed with clean water

2. Vinegar and sugar mix well into the pot to boil, to be cooled, and mustard shredded mix, soak 2 days can be eaten.

1. Mustard washed, soaked in clean water for a day, change the water twice in the middle, to remove the spicy flavor of mustard, but also easy to fork the silk.

2. After soaking the mustard, fork silk, with half a kilogram of salt marinated for a day and a night.

3. After pickling the mustard shredded water, tied tightly with a net, stone pressure on the three hours, is conducive to seasoning into the flavor.

4. dry yellow sauce a box, sugar three two, salt three two, add water, steam 15 minutes. Put into the mustard shredded hot.

5. sesame seeds, chili pepper flakes, fried in oil. (Be careful not to fire too much) Pour into the shredded mustard, and then hot oh.

6. a catty of sugar, one or two monosodium glutamate, 5 bags of ancient moon noodles, a bottle of balsamic vinegar, a catty of garlic, mix well.