Accessories: mustard powder 25g, rice vinegar 150g, sugar 300g.

The practice of mustard mound

1, it's best to choose Chinese cabbage with thin sides and remove the outer sides.

2. Cut into 2-3 inch sections, leaving only the lower part of the leaves.

3, stainless steel basin with boiling water hot clean, wipe clean, ensure no oil and no water. Code the cabbage in sections.

4. Pour boiling water on the cabbage and cover it for 5 minutes.

5, repeatedly hot three times.

6. Sprinkle mustard powder evenly.

7. Here comes the trick to save time. Pour vinegar into the pot and bring to a boil.

8. Boil with sugar.

9. After bubbling, pour it on the cabbage covered with mustard powder while it is hot.

10, cover and seal, and put it in the shade. After three days, sweet and sour mustard can be eaten.