Shui Dong mustard seeding to choose well-drained, fertile soil plots, and then apply basic fertilizer, leveling, digging a trench to sow about 1 meter, just after sowing shade, seedlings grow to 3 leaves, weeding side dry seedlings. Water East mustard growing faster, to timely management, after the main meal to be diligent fertilizer, but each time a small amount of fertilizer is mainly nitrogen fertilizer and moderate amount of phosphorus fertilizer and potash.

Now there are a lot of mustard on the market, claiming to be water hole, but most of them taste bitter. In fact, water jelly mustard should be sweet, not crumbs. So, how to identify water hole mustard and ordinary mustard? When planting, water-motion mustard should be blocked from canopy sunlight when the sun temperature exceeds 30, and water should be sprinkled over the top of the canopy to cool it down so that it doesn't become hardened by lack of water.

Waterhole mustard should be sweet, not crumbly, crunchy, and click off with a light chop. When harvested, water hole mustard should be uprooted and transported to the restaurant with the roots chopped to keep the crunchy texture. When eating, at best, you tie five bundles into one so you can grab more, and you can't grab the root and hold it upside down when you take the food. Otherwise, the already crunchy mustard may crack.

Looking near the root, real water hole mustard is curved with a light white color. This is because water hole mustard is planted with the land buried nearly 1/4 of the way up the stem, and part of the stem does not get enough sunlight to lighten its color. Ordinary mustard is straight in stature and green all over. Real water hole mustard is said to be brittle and will break when dropped on the ground, and will click and break when gently split, and there is no drawing when the ball is broken. General mustard breaks with drawing phenomenon and no distinctive touch.

To eat the true flavor of water hole mustard, you must first Baihua after mixing peanut oil to eat. This maximizes the characteristic sweetness and crunchy texture of Mizudo wasabi. But you have to pay more attention to Suidong mustard than you would a regular vegetable. You have to specifically pick that big, wide thing to burn, and the vegetables can't be crushed in a pile. Otherwise they have to be crushed and pulverized against each other, one layer laid on top of the water, one layer laid on top of the other, one layer burned, and ground into the next layer. When you burn it, the water must be wide open, with 100 or more, and you have to fish it out as soon as you put the lid on. Otherwise it will lose its crispy texture.

Water hole mustard should be selected yellow loam or red sun soil, deep soil, sand content of 10% ~ 20%, pH less than 7, slope in the following 20 mountains, sloping land, the water table is about 1 meter below the water table, is a convenient drainage of the field. Stop working delicate, 2 ploughs and 2 harrows, that is, 2 deep ploughing, 2 fine harrowing, the dough should be level, the soil should be chopped, apply basic fertilizer, according to the 1.5 ~ 1.2 m furrow, height 0.15 ~ 0.25 m, width 1.2 ~ 1 m water East mustard seeds are generally transplanted through the direct broadcasting, do not transplant the root, to ensure that the excellent quality of water East mustard seeds, to shorten the cultivation time. Choose a sunny afternoon to sow sterilized seeds, evenly mixed with fine sand or fine sand at a ratio of 1: 20, evenly tillered evenly. After spraying, rake with a rake in the surface layer once, covered with dry straw cut into 2 ~ 4 cm, or sprayed with 1 cm thick fine soil.