The authentic production method of dried mustard greens is as follows:

Required materials: mustard greens, salt

1, mustard greens in the garden pumped moss, thumb thick, top with buds, crisp and sweet, this time to pick, pick out a whole intact large-leafed mustard greens, clean, remove the pesticides and sand and other residues on it.

2, start a pot of boiling water, the mustard into the pot of scalding, sterilization, and then will be organized mustard spread on the ground, or hanging on a rope, drying 1 ~ 2 days, turn the vegetables 2 ~ 3 times a day.

3, the mustard flat spread on the road, or hang up, relying on the power of the sun, sun until the leaves from dark green to light green.

4, the stalk contraction wrinkles can be, regularly turn a flip side, so that mustard evenly heated, mustard leaves wilted can be, the main purpose of drying, is to remove the water, about 40% of the weight can be removed.

5, prepare a large basin without water and oil, put in the sun well mustard, sprinkle 150 grams of salt, don't use low-sodium salt, the package have tips, the mustard carefully rubbed once.

6, and then prepare a waterless and oil-free altar, as shown in the picture, transparent glass jars can also be put into the kneaded mustard, first in the bottom of the tank sprinkle a layer of salt, and then a layer of mustard, a layer of salt evenly sprinkled up, each had to press the porcelain.

7, with a heavy weight on the lid, the purpose is to avoid the entry of air, fasten the lid to let it quietly fermentation, fermentation 20-30 days, open the lid has a flavor.

8, take out the pickled mustard, on the pot of steam a steam, high heat steam start timing, steam with high heat for 20 minutes, time to turn off the fire, has been simmering to cool, simmering about three hours or so.

9, a *** need to steam 3 times, this is the first drying, drying for two days, and so the tip of the leaves of the dried plum cabbage is a little brittle, in order to collect down.

10, on the steam began to calculate the time, high-fire steaming for twenty minutes, turn off the fire to simmer for one night, this time a little too long to simmer, and then dry the next morning.

11, the second sun, rinse the steps of the first sun, sun collected in, ready for the third steam.

12, the third steam, and so on the steam began to calculate, this time with a medium fire steam 20 minutes, time to turn off the fire, or stewed overnight.

13, the third drying, repeat the steps of the first two times, often three sunshine and three steam, dried vegetables have become very fragrant, dried vegetables, the color is also more and more positive, this time the dried mustard, has become a veritable dried plum.