1) mustard pimples (taro root head, mustard head), pickled into salty products, the proportion of: 10 pounds of fresh mustard pimples, salt 1.5 pounds;
2) mustard flavor mustard shredded:
Instruction ratio: 10 pounds of salted mustard, 15 grams of mustard powder, 50 grams of fresh ginger, MSG 7 to 8 grams. (If you like the color of soy sauce can also add 3 pounds of soy sauce)
Pickling method: 1) salted mustard shredded into the water soaked for two hours, which should be changed 2 to 3 times. When the shredded mustard greens are slightly salty, fish them out and control them dry. [If you like a little chewy, you can dry for two more days, and then the back of the program]
2) will be mustard powder mustard powder 15 grams, 50 grams of fresh ginger shredded, monosodium glutamate 7 ~ 8 grams of mixing into the mustard silk, mixing uniformly loaded into the altar, slightly pressed solid Cheng, seal the mouth, muffled marinade. Can be eaten after a week or 10 days.