Accessories: 250g of salt.

1. Wash mustard and dry it.

2. Cut the dried mustard into filaments and steam (primary steam) in a steamer until cooked.

3. After steaming, spread it out and put it in a bamboo dish to dry.

4. After drying in the sun, put it into a steamer and steam (second steaming) until the color becomes darker.

5. Then steam in the steamer for the third time.

6. After steaming, dry.

7. After three steaming and three drying, the dried vegetables have shown a very rich aroma, and then add salt and mix well. The practice of mustard as a dry-cured vegetable;

Dishes and their effects: private kitchens for invigorating spleen and appetizing.

Technology: air drying

Dried salt mustard tuber material: main ingredient: 5000 grams of mustard tuber.

Seasoning: salt 1000g.

Characteristics of pickled mustard silk: soft and refreshing.

Dried salt pickled mustard tuber: clean fresh pickled mustard tuber, air dry the surface moisture, put a layer of vegetables and a layer of salt into a jar layer by layer, finally pour a proper amount of cold water, marinate for/kloc-0.5 to 20 days, then take it out and cut it into shreds and air dry.