The ratio of pickled mustard to salt is 5:1. The ratio of pickled mustard mustard to salt is 5:1, that is, 5 pounds of mustard mustard and 1 pound of coarse salt. Be sure not to add water to the pickled mustard as it will become rotten if added with water. The water from the natural pickling is enough. The jar of pickled vegetables should be clean and free of oil and water. Pickled mustard mustard has a special umami taste and fragrance, which can promote the digestive function of the stomach and intestines and increase appetite. It can be used to appetize and help digestion. Pickled potherb mustard can be used to stir-fry, stew, stir-fry, etc., in many ways.

Precautions for pickled mustard:

1. Do you need to wash the pickled mustard? The mustard is a green leafy vegetable planted in autumn. Its growth period is at its peak when the temperature is low. As long as the temperature does not drop below zero, the sweet potato will grow, so the light snow season is the time when the sweet potato is harvested and put on the market.

2. Pickled potherb mustard contains a lot of salt. It needs to be soaked and rinsed repeatedly to remove the salt before eating. Therefore, even if the pickled potherb root is not washed, the dirt and salt can be removed before eating. Wash.

3. Vegetable farmers will bundle and rinse the mustard seeds when harvesting them, because such mustard seeds look good, and green leafy vegetables must be washed with clean water, otherwise the leaves are prone to fever and rot, so There is no need to put the purchased mustard in water, otherwise the mustard will rot easily.