Dried mustard greens, dried rape, dried cabbage, dried winter vegetables, dried potherb mustard, mostly home-made, so that the leaves dry, pile yellow, and then add salt pickling, and finally sun-dried loaded altar.

Dried mustard production method -

1, November each year is the fresh mustard harvest time, farmers will be harvested fresh vegetables placed in the sun under the sun shriveled;

2, sun shriveled, remove the rotten leaves, to remove impurities mixed in the heart of the vegetables;

3, simple treatment of the vegetables piled up in the together, let the leaves turn yellow, so that the pickled dried vegetables golden color, taste tender;

4, rinsed at least 3 times, drying the water to drain;

5, after removing the old roots, cut short;

6, cut short and then drying for 1 day;

7, chopped and then poured into the pickling pool, most of the farmers use a large tank pickling, a layer of vegetables a layer of salt, sequential pouring into the pickling pool, a layer of vegetables, a layer of salt, a layer of salt, a layer of salt, a layer of salt, a layer of salt, a layer of salt, a layer of salt, a layer of salt. salt, sequentially poured into the pickling container;

8, press on the weight to help dehydration;

9, pickling pool in the vegetable juice out and absorbed, the color of the vegetable is no longer the previous green;

10, pickling and drying is the finished product.