Pickled pickles are made from sherry red:

Ingredients: 2,5g of potherb mustard, about 12g of salt, 2 pieces of ginger, 3 pieces of garlic and 1g of pepper.

Steps:

1. Salt is the most important salt in pickles. Generally, granular salt is better, and refined salt with iodine is available in the market. Pickling vegetables with it will affect the bitter taste, so choose granular salt without iodine. If there is no granular salt, use refined salt without iodine.

2. After the potherb is bought, it is directly dried to 56%, washed and drained.

3. Drained all night.

4. Chop.

5. There are two kinds of spicy, one is very small and sharp, and the other is very long and sharp, not too spicy.

6. Chop ginger, garlic and pepper.

7. Put the chopped ingredients together and knead them with your hands. If you can't grasp the amount of salt well, you can put a little less first, and add them while kneading until it suits your taste.

8. Even kneading can squeeze out water.

9. Squeeze the water and pack the dough. You can also pour water into it. The water smells good.

1. Cover it and pour water on the side. You can eat it after 2 days. Fried rice and porridge are especially good.