Preparation materials: mustard greens 4500g, salt appropriate.

1, prepare mustard greens.

2, remove the bad leaves.

3, each side of the edge of the small leaves removed.

4, processed mustard greens.

5, put in the water to wash, the basin must ensure that no oil, hands should also ensure that no oil.

6, cut in half, to ensure that the cut vegetables tool oil-free Oh. Cut in half for the purpose of the stem is thicker, cut in half when pickling delicious to eat into the salt.

7, hang up to dry, aunty said the sun a day or half a day can be, sunshine to the vegetable soft on the line.

8, the vegetables after the sun is ready to pickle, choose a basin or bucket without oil or water, pay attention to ensure that there is no oil or water.

9, the sun good vegetables into the basin pour a layer of salt.

10, rub with your hands, it is best to rub out the juice.

11, the whole process to ensure that there is no oil, but also to ensure that there is no water, or by then the vegetables will rot.

12, all get well with a heavy weight pressure up, pickle one day on the line.

13, pickled vegetables, out of a lot of water.

14, hung on the rope to the sun for seven or eight days is almost, the last two or three days, the night will return to the tide. Good sunshine vegetables soft, yellow color, very beautiful.

15, sun-dried vegetables, yellow color, a fragrance, tied up with cotton threads into a ventilated place can be stored for a long time not bad.